• 한국작물학회지
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• 제51권4호
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• pp.274-281
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• 2006

In Korea, rice cultivars have been changing to 'quality' rice rather than high yielding cultivars. However, more than 10% of paddy field has been changed to greenhouse in winter season for cropping of water-melon, oriental-melon, straw berry and et cetra. This experiment has been made to identify the usefulness of critical N and Si fertilization(SF) level to obtain high grain quality rice with reduced insect pest damage by N and SF combination. Before the experiment, watermelon-rice cropping system was maintained for three seasons by farmer from 1998 to 2001. The experiment of N and Si (silicate) fertilization levels was evaluated with Hwayoung-byeo (Oryza sativa L., medium-maturing variety) in 2002 and 2003 in Uiryeong, Korea. Nitrogen fertilization (NF) levels were three and five in 2002 and 2003, respectively, and three SF levels were compared for getting the valuable N/SF level in both years. TOYO-value was positively affected by Si application in N100% plot but it was negatively related with NF level. Normal grain percentage was positively related with TOYO-value and it was highest in 0N plot and Si plots in N100%. Other appearance qualities like powdered, damaged, and cracked grain, were decreased with increasing N fertilization level. SF improved appearance quality in N100% plots but no effects in other treatments. Leaf sheath related diseases were significantly decreased by SF but it was negatively related with NF. In conclusion, SF could be improve grain quality at the same yield levels of conventional fertilization and it also could be reduce the diseases damages of rice plant in all N treatments. NF treatment reduced grain quality and improved grain yield at N50% level, however NF above N50% could not get any kind of benefits. So, compared with conventional fertilizer, reduced NF level is recommended for high grain quality with reduced insect pest damage.

• 한국농공학회:학술대회논문집
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• 한국농공학회 2003년도 학술발표논문집
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• pp.551-554
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• 2003

This study was carried out to investigate the effects of the pH of irrigation water on the growth, yield, and grain quality of rice. It acquire fundamental knowledges to set up irrigation water quality standards. The pot experiment was conducted with 5 treatments using irrigation waters with various pH values(control, 4, 6, 8, 10) and replicated four times with randomized block design. The results of this study showed that the uptake of N, P, and K, Ripened grain ratio and yield of rice tended to be reduced at the irrigation water of pH 4 and pH 10. P uptake, Ripened grain ratio and yield of rice at pH 4 water were significantly lower than the control. K uptake at pH 10 water was significantly lower than the control. Plant height, SPAD value and protein content of rice were not affected by the pH of irrigation water.

• 한국작물학회지
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• 제22권2호
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• pp.59-64
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• 1977

우리나라에서의 소맥 수량성과 품질의 지역성을 파악할 목적으로 9개 품종을 8개 지역에 공시한 국장시험에서 종실수량 및 소맥분의 단백질 함량과 침전가를 검토하여 이들 상호간의 관계를 품종 및 지역별로 검토한 결과는 다음과 같다. 1. 전국적으로 본 종실수량과 m$^2$당 수수는 고도의 정상관$(r=0.53^{**})$을 보였다. 2. 품종별 전국 평균수량에서는 400kg/10a 이상의 품종은 조광, Bezostaya, Kitakamikomugi등 이었고 300~400kg/10a의 품종은 원광, 영광, Roussalka, Centurk등 이었으며 300kg/10a 이하의 품종은 Atlas 66, NE 701132이었다. 3. 지역별 수량에서 청주 이북의 4개소 평균수량은 275kg/10a이었고 유성 이남의 4개소 평균수량은 449 kg/10a로 남부지역에서 높았다. 4. 품종 및 재배지역에 따른 종실내 단백질함량과 침전가는 각각 8.9~12.6%, 32~58cc 및 9.0~11.4%, 38~56cc의 범위에 있었고 일반적으로 북부 재배지역에서 단백질 함량 및 침전가가 높았다. 5. 종실내 단백질 함량과 침전가는 고도의 정의 상관$(r=0.66^{**})$이 있었고 종실수량과 단백질 함량 및 침전가 간에는 각각 $-0.49^{**}$ 및 $0.39^{**}$의 부상관이 있었다. 6. 비침전가는 경질 소맥인 Centurk 및 NE 701132 품종에서 높은 반면 조광, Roussalka등의 연질 품종계열들에서는 낮은 경향을 보여 비침전가는 단백질의 질의 평가와 경연질 소맥분류의 좋은 지표가 되었다. 7. 비침전가에 의한 경연질 소맥의 분류기준은 비침전가 4이하는 연질소맥으로, 5이상은 경질소맥으로 그리고 4~5는 중간질 소맥으로 볼 수 있었다.

• 한국작물학회지
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• 제42권6호
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• pp.800-804
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• 1997

규산시용 유무에 따라 생산된 미질을 평가하기 위하여 평택통 미사질양토(배수가 약간 불량한 보통답) 조건인 영남농업시험장 동일비료 장기 연용 시험구(29년차)의 비료 3요소구, 3요소＋규산시용구, 3요소＋퇴비시용구에서 1995년도 생산된 화남벼의 미립에 대한 등숙색택, 미립의 외관 및 미질 관련 특성을 분석 한 결과를 요약하면 다음과 같다. 1. 규산시용구에서는 정조의 백도치가 높고 선황색으로 색도가 높아 등숙색택이 좋아졌으며 반점립과 그을름립비율이 낮아졌다. 2. 규산시용으로 현미 중 피해립, 청미 및 변색립율이 떨어져 완전미율이 6.1∼7.5％ 증가되었고 백미 중 완전미율도 1.8∼3.5％ 증가되었으며 심ㆍ복백미율도 낮았다. 3. 규산시용으로 아밀로스 함량, 단백질 함량 및 요드정색도는 낮아졌고 아밀로그램의 최고점도, Breakdown및 식미품질분석계에 의한 식미치는 높아져서 식미를 향상시키는 요인으로 작용되었다.

• 한국작물학회지
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• 제47권
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• 한국환경농학회지
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• 제24권2호
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• pp.185-190
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• 2005

일부 농가에서 이용하고 있는 기능성 쌀 생산 농자재인 게 껍질, 견운모 및 숯 분말의 시용이 벼의 생육, 수량 및 쌀의 품질에 미치는 영향을 구명하고자 본 실험을 실시하였다. 게 껍질 분말 시용구는 다른 처리에 비하여 분얼수, 이삭수, 엽면적지수, 식물체의 질소함량을 증가시켰으나 등숙율은 낮았고, 백미수량은 차이가 없었다. 미질은 게 껍질 분말 시용구에서 완전미 비율과 Toyo 식미치는 낮았고, 분상질미 비율, 단백질 함량은 높았다. 견운모와 숯 분말 처리는 벼의 생육, 수량 및 수량구성요소, 쌀의 품질은 무처리와 차이가 없었고, 단백질 함량는 무처리보다 높았으나 Toyo 식미치는 낮았다.

• 한국작물학회지
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• 제35권2호
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• pp.137-145
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• 1990

국내에서 재배되고 있는 벼 6품종을 대상으로 품종별로 8-20 지역에서 1987년과 1988년에 생산된 쌀을 각각 수집하여 그들의 외관, 아밀로스함량 및 알칼리붕괴도, 아밀로그라프에 의한 쌀가루의 호화 및 점성특성과 레오메타를 이용한 밥알의 조직감(Texture)을 조사하고 관능검사법에 의한 식미평가를 실시하여 이들 상호간의 관계를 검토하였다. 1. 동일품종내에서는 재배지역에 따른 심복백미비율의 변이가 백미천립중, 쌀알의 아밀로스 함량과 알칼리붕괴도, 쌀가루의 아밀로그람특성, 밥알의 레오그람특성 및 식미와 각각 독립적으로 나타났다. 2. 재배지역에 따른 변이정도가 컸던 형질들간의 단순상관관계를 보면 아밀로그람특성 중 최고점도와 break down간에 정의 상관, 최고점도와 set back간, 그리고 set back과 break down간에는 부의 상관이 인정되었고 알칼리붕괴도와 break down간, 알칼리붕괴도와 최고점도간에는 정의 상관, 그리고 알칼리붕괴도와 set back간에는 부의 상관이 인정되었다. 3. 아밀로그람특성 중 최고점도와 break down 값이 낮았고 동시에 set back 값은 높았던 3지역 쌀은 최고점도와 break down 값이 높고 set back 값이 낮았던 3지역 쌀에 비하여 알칼리붕괴도는 높고, 레오그람특성 중 식미지수(TPI)와 점성/경도비율(Vi/H)은 낮았으며 관능검사법에 의한 종합식미에서도 낮은 점수를 받았다. 4. 레오메타로 조사한 점성/경도비율과 관능검사로 평가한 종합식미를 품종별 지역평균치보다 상급, 하급 그리고 평균치정도의 3등급으로만 나누어 두 형질간의 간계를 검토한 결과 점성/경도비율이 상급인 쌀은 종합식미가 평균치정도 또는 상급으로 판정받은 경우가 대부분이었다. 레오메타특성 중 식미지수와 종합식미와의 관계도 점성/경도비율에서와 비슷한 경향을 보였다.

• 한국작물학회지
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• 제47권6호
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• pp.443-447
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• 2002

참깨 재배조건에 따른 생육과 수량 및 품질 차이를 구명하고자 수행한 연구결과는 다음과 같다. 1. 비닐하우스 재배가 노지 재배에 비해 개화기가 빠른 반면 성숙기가 늦어 생식생장기간이 길었다. 또한 경장과 착삭부위장이 매우 길었다 한편 주당삭수가 많고 천립중이 무거워 수량이 57%가량 많았다. 2. 비닐하우스 재배에서는 6월 8일 파종구가 5월 9일 파종 구에 비해 착삭부위장이 길었다. 그리고 주당삭수가 많고 천립중이 무거웠다. 또한 착삭 상단부위 등숙율이 높고 착삭 중, 하단부위 천립중이 무거우나 수량은 비슷하였다. 3. 노지 재배에서는 5월 9일 파종구가 6월 8일 파종구에 비해 유효분지수와 주당삭수가 많았다. 그러나 착삭 상, 중단부위의 등숙율이 낮고 천립중이 가벼워 수량은 비슷하였다. 4. 종실의 $L^*$값은 재배조건에 따라 차이가 없었고 $a^*$값은 비닐하우스 재배에서 높았으나 $b^*$값은 노지 재배에서 높게 나타났다 그리고 파종기간 색차($\Delta E^*{ab}$)는 노지 재배에서 가장 높게 나타났다. 5. 비닐하우스 재배에서는 수용성 성분인 세사미놀 배당체 함량이 높고, 노지 재배에서는 세사민과 세사몰린 함량이 높게 나타났다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of Crop Science and Biotechnology
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• 제11권2호
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• pp.135-140
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• 2008

Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China. Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars. Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars. Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating palatability value(PV) of cooked rice based on quality traits was generated as dependent only upon protein content(PC), PV=139.024-(10.865$\times$PC) with an $R^2$ value of 0.822. The results suggest that reducing protein contents should be the major target in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with grain quality seemed not to be directly related to PV.