• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.38-43
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• 1999

Over 2,000 ha of rice fields in the western and southern coastal region of Korea were flooded with sea water during the spring tide, on August 19-21, 1997, and the rice plant at heading stage was injured. The field surveys were undertaken at the sea water flooded paddy fields in Chonbuk Province, to identify the injury symptoms and rice yield damage subjected to different flooding condition and desalinization methods. Five days after sea water flooding at heading stage, the flag leaves of rice plants flooded with 30 ㎝ deep sea water withered from the tip, the withering progressed to the lower leaves in deeper flooding. The spikelets were spotted black and discolored from the tip at 50 ㎝ deep flooded rice, and some panicles changed to white at 80 ㎝ deep flooded rice. Most of the rice leaves submerged completely for an hour were withered and most of panicles changed to white. The milled rice yield, percentage of ripened grain, and 1000 grain weight of flooded rice decreased with deeper flooding water, higher water salinity and longer flooding time. Even under the same flooding conditions, the damage of rice yield varied with the growth stage: heading stage>dough stage>booting stage. Rice yield damage was less in the fields on the upper riverside than those of the fields on the estuary and seaside, because of lower water salinity. In a flooded field, the rice yield damages were reduced as the distance increased from the levees where the sea water inflowed and increased as the distance increased from the fresh water irrigation gate. The desalinization treatments consisting of frequent exchange of irrigation water and spraying with fresh water soon after flooding effectively reduced the rice yield damage.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.71-86
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• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.757-761
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• 1995

The relationship between the molecular structure of rice starch and the texture of cooked rice was investigated using hot-water soluble rice starch. The structure of hot-water soluble starch bound amylose which was composed of small molecular weight and amylopectin which was composed of chain length of $\overline{DP}\;10{\sim}20$, and the average composition of amylose : amylopectin was 7 : 3. The molecular weight of amylose was the smaller and super long chain of amylopectin was the fewer, the extractable ratio of hot-water soluble rice starch was the higher. And hot-water solubility of rice starch be responsible for molecular structure of starch. On the texture of cooked rice, the extractable ratio of hot-water soluble rice starch was the higher, the hardness was the lower and the adhesiveness was the higher. The results suggest that the molecular structure of rice starch could be responsible for the texture of cooked rice.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.81-88
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• 1996

The effects of water to rice ratio on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation and instrumental test by Instron. The result of sensory evaluation revealed more significant difference in most of texture characteristics than flavour. As the water to rice ratio increased, the moisture content of cooked rice increased and the value of moistness and plumpness increased but that of hardness decreased. Overall eating quality was the highest in cooked nonwaxy rice with 1.4(water/rice) and in cooked waxy rice with 1.2(water/rice). In the case of instrumental test, hardness showed highly significant difference and the value of hardness of nonwaxy cooked rice was greater than that of waxy cooked rice.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.83.1-83
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• 2003

Rice seedling disease is one of major problems in water-seeded rice. This disease is known to be caused by several pathogen such as Pythium, Achlya, and Fusarium species. However, seedling disease of rice in water-seeded rice in Korea is not extensively studied. Pythium species have been isolated from Seosan, Yeoju, Icheon areas using Pythium selective media and their pathogenicity was investigated. All of the Pythium isolates showed strong pathogencity causing seedling emergence reduction in water-seeded rice. Seedling emergence was reduced to 0∼9％ at 10 days after inoculation of 23 Pythium isolates compared to 60％ of noninoculated control in a growth chamber. However, Fusarium species did not cause seedling emergence reduction in water-seeded rice. In contrast, when no water added into water agar or soil, the pathogen caused seedling rot two weeks after planting. These results indicate that Pythium species is a cause of seedling disease in water-seeded cultivation areas in Korea.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.571-580
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• 2003

The purpose of this study was to assess the optimum coating ratio for rice, using various ratios of mulberry leaves extract, 1.0, 1.5, and 2.0%, and to determine the optimum ratio of added water, in proportion to the total weight of mulberry rice. The moisture content of the soaked rice, and the optimum water uptake rate, moisture content of the cooked rice, as well as its blue and color values, mechanical characteristics, internal structure and sensory evaluation, were analyzed. The statistical data analyses were completed using the SAS program. The results are summarized as follows: The moisture content of mulberry rice was less than that of raw rice. The average optimum water uptake of the soaked mulberry rice at the different water temperatures, 10, 20 and 30, was 20% of the total weight of the raw mulberry rice. As for the results of the sensory evaluation,; 140% water, in proportion to the total weight of raw mulberry rice, was judged to be the optimum. The average moisture content of the cooked mulberry rice was 45∼50%, but there was no significant difference in the various coating ratios. The blue value of the cooked mulberry rice awas highest on the first day of cooking. The L- and a-values decreased with increasing coating ratio, but the b-value increased under the same conditions. As for the mechanical characteristics,; the adhesiveness, hardness and springiness decreased during 2 days of storage. The internal structure of the mulberry rice, observed by SEM, showed a close structure on increasing the coating ratios of mulberry leaves extracts. It was concluded that the optimum coating ratio of mulberry rice and ratio of added water for cooking wereas 1.5 and 140%, respectively, in proportion to the total weight of raw mulberry rice.

• The Korean Journal of Ecology
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• v.20 no.5
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• pp.375-384
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• 1997

The effects of three different irrigating water qualities(clean water, life sewage and animal sewage) on the pattern of arthropod communities in the rice fields were investigated at Banwol, Kyonggi-do, mid-western part of Korea from 1994 to 1996. The total density of arthropod was highest in the rice field which was irrigated with clean water(clean water field), and the arthropod community was mainly composed of aphids and collembolans. Each functional group was found in the order of 'pests>non-pests>natural enemies' in its density. The dominant taxa in the pest group were aphids, planthoppers(Delphacidae), leafhoppers(Cicadelidae) and rice water weevil(L. oryzophilus). In the non-pest group collembolans, non-biting midges and dipterans were main arthropods, and in the natural enemy group Araneae was the dominant taxon. In the early growth stage of rice plant the dominant functional group was pests, and in the mid growth stage both the pest and the natural enemy group became dominant. But in the late growth stage none of the functional group was dominant over the other functional groups. The densities of spiders were much more higher in the clean water field than in the other fields. And through all the growth stages of rice plants the density of spiders in clean water field kept increase in contrast to the others. The species composition of spiders in the life sewage field was similar to that in the animal sewage field, but in the clean water field it was different from the other two fields.

• Journal of Life Science
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• v.11 no.2
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• pp.121-125
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• 2001

Some attempts were made to investigate the biological characterisitcs of the green rice leafhopper(GLH) , Nepthotettix cincticeps Uhler in terms of nymphal development, emergence ratio. preovipositional period, growth index, adult longevity and fecundity fed on rice cultivar, Chucheongbyeo with no resistance gene and water foxtail, Alpecurus aequalis Sobol. var. amurensis Ohwi at 20 and $25^{\circ}C$ with a 16L;8D photoperiod. Development period of nymph on rice cultivar and water foxtail at $25^{\circ}C$ was shorter than that at 2$0^{\circ}C$ by twofold. The nymphal period of female was about one day longer than that of male. The mean emergence ratio of female and male on rice cultivar and water foxtail was 40.0, 76.7, 38.3, 73.3% at 20 and $25^{\circ}C$, respectively. Preovipositional period on rice cultivar and water foxtail at $25^{\circ}C$ was shorter that at 2$0^{\circ}C$ by twofold. Growth index on rice cultivar adn water foxtail at $25^{\circ}C$was higher than that at 2$0^{\circ}C$ by fourfold. Under the 20 and $25^{\circ}C$ condition, the longevity of female and male was longer on water foxtail than on rice cultivar, but the fecundity of GLH was higher on rice cultivar than on water foxtail. In conculsion, water foxtail seems to be adequate for spring host of GLH.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.98-101
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• 1994

The amount of added water for rice cooking was determined by extrusion test and sensory evaluation of cooked rice. The extrusion force was positively correlated with hardness and negatively correlated with moisture content and wetness of cooked rice. The extrusion force and moisture content of cooked rice were 57.9 kg and 62.3% respectively at the 'medium' wetness (neither too hard and dry nor too soft and watery) of cooked rice. The optimum water to rice ratio for the cooked rice haying 'medium' wetness was 1.46.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.4
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• pp.370-374
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• 1990

A field experiment was conducted to investigate the influence of water weevil damage on growth and grain guality in rice. Plant height was shortened, number of tillers per hill decreased and maximum tillering stage delayed in damaged field by rice water weevil. Heading date was delayed by 1-2days, culm lenght shortened, panicle lengthened, number of panicles decreaced, number of panicles per spikelet increased, ripened grain ratio decreased in damaged field by rice water weevil. Yield per 10a was decreased 4-22% in damaged field compared with that in undamaged field by rice water weevil, yield loss in late transplanting (June 23) was larger than that in early transplanting (May 20). Imperfect kerml rice, especially green kernel rice, was increased in damaged field by rice water weevil.