• Korean Journal of Soil Science and Fertilizer
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• v.34 no.6
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• pp.401-406
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• 2001

This study was conducted to find out the effect of slow-release nitrogen fertilizer, such as latex coated urea(LCU) and Meister10(MS10) on direct seeded rice in flooded soil(FS). Junghwabyeo, and early maturity rice cultivar grown on the plots which were treated with None-nitrogen, urea, LCU and MS10 plot. Growth characteristic, yield and yield components were investigated. Nitrogen uptake-efficiency and physico-chemical properties of soil before-after experiment were analyzed. Plant height and number of tillers $m^{-2}$ in LCU and MS10 plot at early grow stages were higher than those of Urea plot. MS10 and LCU plot showed similar tendency on the plant height but MS10 plot was higher than LCU plot on the number of tillers $m^{-2}$. The number of seedling $m^{-2}$ were no significant differences among None-N, urea, and MS10 plot. Heading date and leaf color were no significant differences among None-N, urea, and MS10 plot. Culm length in LCU and Ms10 plot were longer compared with urea plot, but panicle length were similar among with Urea, LCU and MS10 plot. Number of panicles $m^{-2}$ was highest in MS10 plot and it was similar between LCU and Urea plot. Yield were greater in order of Ms10 > LCU > Urea plot. Nitrogen uptake and nitrogen efficiency were greater in order of MS10 > LCU > urea plot. After the experiment, total content of nitrogen in soil was not changed at all treatments, but pH, P and K of soil were lower than that of before experiment at all treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.29-32
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• 2005

This experiment aimed to estimate the effect of imperfect rice on rice palatability. Rice cultivar, Ilpumbyeo, was cultivated by direct-seeding on flooded paddy surface with 11 kg/10a nitrogen application. Palatability of harvested rice was measured by NIR spectroscope. Brown rice was divided according to their appearance namely, perfect, discolored, green-kerneled, and immature opaque with a composition ratio of $75.7\%,\;11.0\%,\;8.0\%,\;and\;5.3\%$ respectively. When the perfect brown rice was milled, the grain were composed of head, cracked, and white core & belly, at $64.7\%,\;25.3\%\;and\;10.0\%$ respectively. The milled rice of discolored brown rice had similar composition with the perfect rice. The milled green-kerneled vice, on the other hand, had $36\%$ head rice and $64\%$ white core & belly rice. The immature opaque brown rice, when milled, had $25.3\%$ white core & belly and $74.7\%$ damage & opaque rice. With the respect to grain quality, the viscosity of white core at belly rice and damaged & opaque rice was lower than that of head rice. In contrast, their protein content was a little higher than that of head rice. The palatability value of pure imperfect rice was much lower than head rice. The palatability value of damaged & opaque rice was the lowest among the imperfect rices. When mixed with head rice, the damaged & opaque rice impacted on the deterioration of vice palatability. Mixing $1\%$ each of white core at belly rice and damaged h opaque rice decreased the palatability value by $5\%$ as compared with the head rice.