• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.1
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• pp.28-35
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• 2013

Anthocyanin pigments from three pigmented rice varieties, Hongjinju, Sintoheugmi and Josaengheugchal pigmented by black color, were quantified to evaluate effects of transplanting and harvesting time during seed development. Hongjinju, a rice variety of grains pigmented by red color, contains only two kinds of anthocyanins, delphinidin and cyanidin. Meanwhile, delphinidin, cyanidin, and pelargonidin were identified in Sintoheugmi and Josaengheugchal. Anthocyanidin contents in pigmented rice variety Hongjinju under different planting times were decreased with prolonged harvesting times. The Sintoheukmi showed that cyanidin content was the highest among analyzed pigments during seed development. Two anthocyanins (cyanidin and pelargonidin) in Josaengheugchal recorded highest contents at 20 days after heading in three transplanting times. Cyanidin content was also slightly increased with prolonged transplanting time. Total anthocyanidin contents in Hongjinju were always lower than that of Sintoheukmi and Josaengheukchal. In two rice varieties, Sintoheugmi and Josaengheugchal, $a^*$ values were commonly slightly decreased by late transplanting and harvesting times. Changes of $a^*$ and $b^*$ values in waxy rice varieties, Sintoheugmi and Josaengheugchal varied more than those in Hongjinju. In Josaengheugchal, early harvesting before maturity showed lower brown rice yield and late harvesting in the each transplanting times resulted in highest brown rice yield.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.502-508
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• 1998

The characteristics of hydration and hot-water solublilization of milled rice during cooking were investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type (Japonica-Indica breeding type)]. The water uptake rate constants of Japonica type varieties during cooking were later than those of Tongil type varieties. The contents of solubles and soluble amylose among Japonica type varieties during cooking were similar, but those among Tongil type varieties were different. At the same cooking conditions, Japonica type varieties showed higher contents and leaching rate constants of solubles as well as soluble amylose than Tongil type varieties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.5
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• pp.316-321
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• 2000

Blast severity data of 39 rice varieties at 11 sites in Korea from 1997 to 1999 were analyzed using AMMI model and pattern analysis. Genotype x Environment (G$\times$E) interaction sum of squares (SS) accounted for 12 % of the total SS. Eight genotype groups and seven location groups were identified based on blast reaction pattern. The data obtained from over 21 sites with 44 test varieties from 1981 to 1996 were also considered. These were compared with the 1997-1999 data using the G$\times$E analysis results. Majority of the variability in the Korean Rice Blast Nursery (KRBN) were attributable to variations due to genotypes. Variations of G$\times$E interaction were maintained though test sites were reduced from 21 to 11 sites. Broadly compatible biological discriminative varieties identified were Nagdongbyeo and Akibare while broadly incompatible biological discriminative varieties identified were Hangangchalbyeo and Seogwangbyeo. Key sites for future evaluation work could be selected from location groups. Each location group should be represented by the site with the strongest interaction pattern. Blast responses in Cheolwon, Gyehwa, Suwon, Iksan, and Icheon showed different patterns from other locations.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• Korean Journal of Ecology and Environment
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• v.55 no.4
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• pp.341-351
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• 2022

The physiological characteristics, growth, and yield of each regional rice variety ('Odaebyeo', 'Saechucheong', 'Ilmibyeo') were investigated depending on the impact of changes in temperature and CO₂ concentration. Experiments were conducted with a control group, which reflected atmospheric CO₂ concentration and temperature, and treatment groups, in which the CO₂ concentration and temperature were increased by 250 ppm and 2.0℃ from those in the control group. The results showed that the increase in CO₂ concentration and temperature reduced the growth and yield of the rice 'Odaebyeo', but did not substantially change the productivity of the 'Saechucheong' and 'Ilmibyeo'. The increase in CO₂ concentration and temperature increased stomatal conductance and rate of transpiration of the 'Odaebyeo' variety, thereby decreasing its water use efficiency (WUE). In contrast, the increase in CO₂ concentration and temperature increased the photosynthetic rate and WUE of the 'Saechucheong' and 'Ilmibyeo' varieties. The gradual change in climate is considered to directly affect growth and development of rice and diversely affect the productivity of each variety. Therefore, it is necessary to implement technological development, select regionally optimal rice varieties, develop new rice varieties, as well as conduct long-term monitoring of each rice variety for climate adaptation to counter global warming.

• Korean journal of applied entomology
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• v.5_6
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• pp.47-54
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• 1968

In order to develop an effective control measure for the rice stripe disease, methods of testing for resistance and selection of resistant varieties among the leading varieties were investigated. For use as a parent in breeding for resistant variety to the disease, total of 410 rice varieties were tested. 1. Disease occurrence was higher at group inoculation than that of individual inoculation in comparing the inoculation methods. 2. In both methods, Lacrose responded susceptible; Zenith and St. No. 1 resistant, and the rest moderate. 3. Suseptible symptom type A was prevalant among the susceptible varieties, while resistant symptom type C was abundant among the resistant varieties, There was no difference between the inoculation methods. 4. 410 rice varieties tested could he divided into 3 groups as susceptible (21 varieties), moderate (377 varieties) and resistant (12 varieties). Resistant varieties wers St. No. 1 and 2, Shin-2, Gulfrose Bonnet, Arkrose, Sun Bonnet, Zenith, Yeechunchilichal, Norm-24, Opaikjoke, Yangchubatchal and Nonglimana-1, Nams-97,-149, -159, -216. -265, Iri-243, -265, Kanchuk -5, -7, -8, -10, -41, -43, -47, -50, Suwon-56, -77, Norin-22, Cod-4. Lacrose and Chukna were susceptible. 5. There was slight differance in the disease occurrence in regard to maturing period. However late varieties seem to be more resistant than early or medium varieties. The medium varieties seem to be susceptible. Most of the introduced varieties from foreign countries and the upland cultivated varieties were resistant. 6 Among the leading varieties, Shin-2 in Kangwon-Do was resistant, Kosi in Choongchung-Do, was susceptible, aad the others were moderate.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.2
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• pp.77-84
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• 2022

This study aimed to evaluate the growth, yield, and grain quality characteristics of rice varieties that were subjected to water stress during the tillering stage. We also sought to identify whether water stress could be indicated via the plants' response to chlorophyll fluorescence. In this study, we induced water stress by intentionally cutting off water for 30 days, starting 15 days after transplanting the rice varieties to a greenhouse. We analyzed nine rice varieties, including Ilpum, which is the most frequently cultivated variety in Gyeongsangbuk-do, South Korea. The control group was planted in a paddy field where irrigation was entirely dependent on rainfall. Our results revealed that the heading stage of the nine studied varieties occurred approximately ten days earlier in the rain shelter than in the field. Moreover, the rice yield, head rice rate, and palatability score decreased by 18.6%, 17.1%, and 8.3%, respectively, while protein content increased by 20.2% compared with the control group. The Saenuri and Haimi varieties showed the lowest reduction in yield under the water stress conditions, while the Daebo and Samkwang varieties showed the highest reduction in yield. The chlorophyll fluorescence response after re-irrigation was measured between July 30^th and August 17^th. The ratio of variable fluorescence to maximum chlorophyll fluorescence (F_V/F_M) values failed to recover to their baseline values, resulting in either no change or a reduction in fluorescent response, even after re-irrigation of Daebo and Samkwang varieties. These results can be utilized as empirical data for drought-affected farms to select resistant varieties that can respond to spring drought in the southern plains of Gyeongsangbuk-do.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.588-596
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• 2018

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at $3.27-3.63^{\circ}Brix$ (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeung-pyun.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.294-301
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• 2014

Rice (Oryza sativa L.) is one of the most important staple foods in Korea and the consumption of brown rice is increasing annually. The objective of this study is to investigate the physicochemical, hydration and textural properties related to eating quality of cooked brown rice by using glutinous, semi-glutinous, four non-glutinous and four colored varieties. The moisture, protein and total dietary fiber contents of brown rice are shown in the range of 11.1~12.6%, 6.6~8.7% and 6.28~12.40%, respectively. The amount of water uptakes for brown rice during the hydration has shown significant differences. The glutinous variety of Boseogchal indicate the highest water absorption levels by reaching $0.38gH_2O/g$. The hardness of hydration for Seolgaeng is distinctively lower than those of the other brown rice varieties. According to the textural characteristics of cooked brown rice when using the Tensipresser, the hardness of Boseogchal, Baegjinju and Seolgaeng all exhibit the lowest values out of ten varieties and the highest levels of adhesiveness.

• Korean Journal of Plant Resources
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• v.15 no.2
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• pp.123-127
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• 2002

In order to obtain basic informations for selecting early maturing rice varieties which is suitable for early cropping before Alisma plantago in the southern part of Korea. Eleven rice varieties were grown from May to September in 1999∼2001 at Sunchon Youngieon Experiment Field and yield components and yield of plants were investingated. Early maturing rice cv. Jinbubyeo showed higher rough rice yield than any other varieties used in the experiment. It showed high yield components, culm length, panicle length, number of panicles per plant, number of spikelets per panicle and ratio of ripened grains. therefore, it was concluded that Jinbubyeo was the most suitable variety with high yield for the cultivation before Alisma plantago at the southern part of Korea. The heritability of culm length number of spikelets per panicle and rough rice yield were high and that of panicle length number of panicle per plant, ratio of ripened grain and 1,000 grain wt. of milled rice were low. The rough rice yield showed highly significant positive correlations with culm length, panicle length, number of spikelets per panicles and ratio of ripened grains.