• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.252-252
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• 2022

Genotype-by-environment interaction (GEI) refers to the comparative response of genotypes to different environments conditions. Thus, understanding GEI is a fundamental component for selecting superior genotypes for breeding programs. The significance of utilizing early maturing cultivars not only provides flexibility in planting dates, but also serves as an effective strategy to reduce methane emission from the paddy fields. In this study, we conducted multi-environment trials (METs) to evaluate yield-related traits such as culm length, panicle length, panicle number, spikelet per plant, and thousand grain weight. A total of eighty-one Korean commercial rice cultivars categorized as early maturing cultivars, were cultivated in three regions, two planting seasons for two years. The genotype main effect plus genotype-by-environment interaction (GGE) biplot analysis of yield-related traits and grain yield explained 70.02-91.24% of genotype plus GEI variation, and exhibited various patterns of mega-environment delineation, discriminating ability, representativeness, and genotype rankings across the planting seasons and environments. Moreover, simultaneous selection using weighted average of absolute scores from the singular value decomposition (WAASB) and multi-trait stability index (MTSI) revealed six highly recommended genotypes with high stability and crop productivity. The winning genotypes under specific environment can be utilized as useful genetic materials to develop regional specialty cultivars, and recommended genotypes can be used as elite climate-resilient parents to improve yield-potential and reduce methane emission as part to accomplish carbon-neutrality.

• 한국작물학회지
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• 제47권
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• pp.15-32
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• 2002

1980-'90년대에 쌀의 자급생산이 지속되고 생활수준 향상에 따른 양질미 수요가 점증되면서 자포니카 다수성 품종의 미질 개선에 힘을 크게 기울이게 되었고 식미향상을 위한 육종연구 와 효율적 평가 기술개발 연구에 박차를 가하게 되어 쌀의 이화학적 특성과 식미 및 밥 물리성간 상관과 식미의 객관적 평가방법 개발, 양식미 쌀 및 가공적성 특수미 개발 등 그 동안 많은 연구성과를 올리게 되었다. 1990년대에 밥맛이 매우 좋은 고품질 자포니카 품종과 대립, 심백미, 향미, 유색미 등 가공용 특수미 품종을 개발 보급하였고 식미와 용도에 대하여 식미검정계, 신속점도측정계 및 texture 분석계 등을 이용하여 검토하였다. 최근에는 아밀로스 함량이 9%로 찹쌀과 맵쌀의 중간 성질을 가진 중간찰 품종인 '백진주벼'와 배유가 보얀 멥쌀인 '설갱 벼'를 비롯하여 라이신 함량이 높은 '영안벼' 육성하여 쌀의 가공 이용성과 기능성을 한층 높혀 놓았다. 식미와 여러 가지 미질 특성간 관련성에 관한 연구 결과를 요약해 보면 다음과 같다. 쌀의 상온흡수율 및 최대흡수율은 K/Mg율 및 알칼리 붕괴도와 유의한 부의 상관성을 나타내었으며 가열흡수율이 높은 품종일수록 밥의 용적팽창률이 컸다. 수분함량이 낮은 경질인 쌀일수록 침지 20분 후의 상온흡수율과 최대흡수율이 더 높은 경향이었으며 이러한 흡수 특성은 쌀 단백질 함량이나 아밀로스 함량 및 식미와는 유의한 상관성이 없었다 취반 적정가수량은 품종에 따라 마른 쌀 무게의 1.45-l.61배의 변이를 나타내었고 평균은 1.52배였으며 알맞게 취사된 밥의 부피는 평균 쌀 부피의 2.63배가되었다. 쌀 형태, 알칼리붕괴도, 호응집성, 아밀로스 및 단백질 함량은 거의 비슷하지만 식미에 차이가 있는 자포니카 품종들을 사용하여 식미와 관련된 쌀의 이화학적 특성을 검토한 결과, 밥의 윤기와 식미 총평은 생산 연도에 따라 호화점도 특성 중 최고점도, 최저점도 및 응집점도와 밀접한 관계를 나타내었다. 밥맛이 가장 좋은 일품 벼는 쌀의 외층에 아밀로스 함량 분포가 낮고 쌀을 열탕에 담근 20분간 우러난 용출액의 요드 정색도가 낮고 증가정도도 완만하였다. 일품 벼는 밥맛이 떨어지는 동해 벼에 비해 밥알 횡단면의 주사형 전자현미경 사진에서 밥알 외층의 호화전분의 그 물망이 매우 치밀하고 속층의 전분립의 호화정도가 양호하였다. 식미총평은 식미관련 이화학적 특성과의 관계를 이용한 중회귀식에 의해 매우 높은 결정계수로 추정이 가능하였다. 밥노화의 품종간 차이는 α-amylase-iodine 법으로 비교할 수 있었는데 노화정도가 적었던 품종은 일품벼, 추청벼, 사사니시끼, 진부벼 및 고시히까리였다. 통일형 품종인 태백벼와 자포니카 품종 중 섬진벼가 비교적 밥노화가 빨랐다 일반적으로 밥맛이 좋은 품종이 밥의 노화정도가 느렸으며 찬밥의 탄력성이 큰 경향이었다. 또한 밥노화가 느렸던 품종은 최저점도가 높았고 최종점도가 낮았다 찬밥의 탄력성은 쌀의 마그네슘함량과 밥의 용적팽창률과 밀접한 관계를 나타내었다. 식은밥의 더운밥 대비 경도 변화율은 취반용출액의 고형물량과 취반용적 팽창률과 부의 상관을 나타내었다. 식미관련 주요 이화학적 특성은 밥의 노화와도 직접 간접으로 상관이 있는 것으로 평가되었다. 쌀의 여러 가지 식품 가공적성과 관련된 형태 및 이화학적 특성은 가공식품 종류에 따라 매우 다르다. 쌀 튀김성은 호응집성이 연질이거나 아밀로스 함량이 낮을수록 양호하며 지질함량이나 단백질 함량이 높으면 좋지 않은 경향이다. 심복백정도가 심할수록 튀김현미 정립률이 떨어지며 현미 강도가 높을수록 튀김률은 높은 경향이었다 쌀국수는 밀가루와 50% 혼합시에 쌀의 칼륨 및 마그네슘 함량이 높은 품종일수록 제면 총평이 낮은 경향이었고 제면이 양호한 것이 국수물의 용출고형 물량이 적은 경향이었다. 쌀빵 가공적성은 품종에 따라서 현미와 백미간에 현저한 차이를 나타내는 것이 있는데 현미에서 반죽의 부피 증가율이 큰 쌀일수록 푹신한 감이 있는 쌀방 제조가 가능하였으며 백미에서 단백질 함량이 높은 품종일수록 쌀빵이 더욱 촉촉한 느낌이 있는 경향이었다. 아밀로스 함량이 높고 호응집성이 경질인 쌀일수록 쌀빵의 탄력성이 더 높은 경향이었다. 쌀의 발효 및 양조적성은 심복백이 심한 쌀이나 새로운 돌연변이인 뽀얀 멥쌀이 홍국균이나 홍국균의 균사활착 밀도가 높고 당화 효소 역가도 높은 경향이었으며 쌀알이 대립이면서 단백질 함량이 낮은 쪽이 양조에 유리한 것으로 알려져 있다. 찰벼 품종도 여러 가지 이화학적 특성과 전분구조 특성의 차이에 따라 9개의 품종군으로 나누어 볼 수 있을 만큼 품종적 변이가 크며 이들 이화학적 및 구조적 특성간에 상호 밀접한 연관성을 나타내었으며 유과·인절미·식혜ㆍ미숫가루 등에 상당한 가공적성의 차이를 보였다. WTO 체제 출범이후 생산비와 가격 면에서 경쟁력이 약한 우리 쌀이 살아남기 위해서는 품질의 고급화와 쌀 가공식품의 다양화 및 고기능성 개발을 추구할 수밖에 없다. 따라서 이와 같은 노력은 벼 품종개발만으로 소기의 성과를 올리기 어렵고 쌀 식품의 고급화 및 다양화를 위한 여러 분야의 긴밀한 연구협력이 수반되지 않으면 안 된다.

• 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.

• 한국작물학회지
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• 제48권2호
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• pp.127-133
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• 2003

The purpose of this study is to investigate the positive or negative effects of 5-aminolevulinic acid(ALA) on the growth of several crops and weeds, by applying a seed soaking treatment, foliar treatment, and application timing, while comparing biological activity between ALA produced by chemical synthesis (Synthetic-ALA) and extracellularly-accumulated ALA by overexpressing the hemeA gene isolated from Bradyrhizobium japonicum(Bio-ALA). Seed soaking treatment of ALA in barley (five cultivars) and wheat (five cultivars) had not shown positive effects at lower concentrations, 0.05 to 0.5 mM as well as negative effects at higher concentrations, 1 to 30 mM. In rice, there also was no positive effect by seed soaking treatment of ALA at lower concentrations, although the rice became damaged by an application of 5 and 10 mM ALA. Growth in barley cultivars, Ganghossalbori, Naehanssalbori, Songhakbori, Saessalbori, and Daehossalbori were increased up to 14%, 19-51 %, 17-64%, 18-23%, and 22-38% by ALA foliar application at lower concentrations, 0.05 to 0.5 mM, respectively. On the other hand, the growth in barley cultivars was inhibited by ALA foliar application at higher concentrations. Barley responded more positively to ALA foliar application than wheat and rice. The growth stimulation caused by ALA seed soaking treatment was less than by ALA foliar treatment. ALA treatment at the 1.5-leaf stage increased growth of barley by 19-58%, while pretreatment to seeds, post-emergence treatment at 3 days after seeding, 3-leaf stages, and 5-leaf stages had not shown positive effects. Thus, the positive effects of ALA on barley were dependent greatly upon the timing of application and its concentration. Monocots weeds were more sensitive to ALA foliar treatment than dicotyledonous weeds. A monocot weed, Setaria viridis L. was the most susceptible plant to ALA while a dicotyledonous weed, Plantago asiatica L. was the most tolerant. No significant difference in biological activity between bio-ALA and synthetic ALA on barley, wheat, rice, and weed, Ixeris dentate tested was observed. Thus, ALA produced by microorganisms would be a potent substance to be used effectively in agricultural production.

• 한국응용곤충학회지
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• 제27권2호
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• pp.87-93
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• 1988

벼멸구에 대한 벼품종의 저항성요인으로 주목되고 있는 선호성, 란 및 약충기간, 부화 및 우화률, 성비, 성충의 수명 및 산란력 등을 조사하였다. 식이 및 산란선호성은 동률벼에서 생태형 모두 높은 선호성을 보였으며, 청청벼와 밀양63호에서는 각각 생태형-2와 3에서 약간 높은 선호성을 보였으나, 동률벼에 비해서는 현저히 낮은 선호성이었다. 난 및 약충기간과 부화율, 우화률 및 생장 지수는 생태형-1의 경 우 타 품종에 比해 密陽 23號에 서 짧고, 높았으며 , 또態型-2와 3 은 各各 좁 팍벼 와 密陽 63號에 서 密陽 23號에서와 같이 짧고, 높게 나타났다. 성충의 수명과 산란수도 생태형-1의 경우 타 품종에 비해 밀양 23호에서 길고, 많았으며, 생태형-2와 3은 각각 청청벼와 밀양 6 63호에서 밀양 23호에서와 같이 수명이 길고 산란수도 많았다.

• 한국작물학회지
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• 제58권4호
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• pp.367-375
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• 2013

본 연구는 국내 육성 벼 품종 미강의 토코페롤, 토코트리에놀, 폴리페놀, ${\gamma}$-oryzanol 함량 및 기타 항산화 활성의 차이를 검토한 결과이다. 1. 품종별 미강의 조지방 함량은 15.8%(오대)~23.9%(칠보)이었으며 단백질 함량은 12.2%(한설)~15.1%(조운), 회분 함량은 8.7%(추청)~10.8%(한설), 식이섬유 함량은 34.1%(삼광)~43.5%(청해진미)의 범위를 나타났다. 2. 품종별 미강의 전체 비타민 E 함량은 '호품'($221.47{\mu}g/g$), '칠보'($211.63{\mu}g/g$), '청해진미'($208.54{\mu}g/g$)순으로 높았고, '한설'($106.65{\mu}g/g$)이 가장 낮은 함량을 보였다. 토코페롤과 토코트리에놀은 각각 ${\alpha}$-Tocopherol과 ${\gamma}$-Tocotrienol이 주를 이루었으며, 밥쌀용 품종 미강의 비타민 E 이성체별 함량 분포가 품종에 따라 유의한 차이를 보였다. 3. ${\gamma}$-oryzanol은 '칠보'(4.30 mg/g)가 가장 높은 함량을 보였으며, 미강 에탄올 추출물의 폴리페놀 함량은 '호품'(775.80 mg gallic acid/100g)이 가장 높은 함량을 나타내었다. 플라보노이드 함량 등과 높은 연관을 보이는 DPPH 라디칼 소거능은 호품이 9.82%로 가장 높았으며, 폴리페놀 화합물 등과 관계되는 ABTS 라디칼 소거능과 환원력은 각각 '호품'(187.5 AEAC mg/100g), '운광'(A700 = 0.19)에서 가장 높은 함량을 나타내었다. 4. 밥쌀용 벼 품종 간 미강 기능성 성분 함량의 유의한 차이를 확인하였고, 미강의 이용성 증진을 위하여 주요 품종의 특성을 이해하고 기능성 성분의 함량, 활성 및 추출 수율을 최적화하기 위한 연구가 지속적으로 수행되어야 할 것으로 생각된다.

• 한국잡초학회지
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• 제10권3호
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• pp.171-178
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• 1990

Thiobencarb에 대한 벼의 내성(耐性)을 예측(豫測)하는데에 여러 가지 농업적(農業的) 형질(形質)의 중요도(重要度)를 구명키 위하여 thiobencarb에 반응(反應)을 달리하는 44품종(品種)을 대상(對象)으로 제초제(除草劑)를 처리(處理)하여 제특성(諸特性)을 조사(調査)하였던 결과(結果)를 요약(要約)하면 다음과 같다. Thiobencarb 처리(處理])에 의한 초장(草長), 분얼수(分蘖數), 간장(桿長), 이삭수, 이삭당 영화수(穎花數)의 내성(耐性) 및 감수성(感受性) 품종(品種)간 차이(差異)는 제초제(除草劑) 처리농도(處理濃度)가 높을 때 더 크게 나타났으나, 출수기(出穗期), 등숙율(登熟率)은 제초제(除草劑) 처리농도(處理濃度)에 영향(影響)을 받지 않았다. Thiobencarb 고농도(高濃度) 처리(處理)에서 초장(草長), 분얼수(分蘖數), 등숙율(登熟率)을 제외한 모든 형질(形質)에 대한 회귀계수(回歸係數)는 유의성(有意性)을 보였으며 thiobencarb 농도(濃度)에 관계없이 고도(高度)의 정(正)의 유의성(有意性)을 보인 이삭당 영화수(穎花數)와 이삭수가 thiobencarb에 반응을 달리한 품종들의 수량(收量)을 에측하는데 가장 유용(有用)한 요소(要素)로 나타났다.

• 한국육종학회지
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• 제40권2호
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• pp.101-105
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• 2008

The germplasm of 246 rice cultivars was analysed for iron and zinc contents using a Inductively Coupled Argon Plasma (ICP) at International Rice Research Institute (IRRI) Philippines. Iron contents ranged from 2.0 to 12.0, and zinc ranged from 10.0 to 33.0 (mg/kg), showing with the mean values of 4.3 and 22.8 (mg/kg), respectively. In genotypes tested, there was approximately a two-fold difference in iron and zinc concentrations, suggesting a genetic potential to increase these micronutrients in rice grain. A highly significant positive correlation ($r^2=0.503$) was found between iron and zinc contents. Iron contents decreased drastically as polishing time increased, whereas zinc decreased only slightly. In the interaction between genotype and environment on iron contents, genotype (G), environment (E), and the G ${\times}$ E interactions accounted for 69%, 5% and 26% of the sums of squares, respectively. Indicating that genotype is would be the most significant factor for the to improve iron contents of rice in rice breeding, suggesting that therefore identifying genotypes with relatively stable performance across various environments is important as staple food crops.

• 산업식품공학
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• 제21권4호
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• pp.341-350
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• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• The Plant Pathology Journal
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• 제19권6호
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• pp.301-304
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• 2003

Gamma-ray irradiation is known to induce various mutations in plants caused by chromosome alterations. This study investigated disease responses of selected gamma-ray induced rice mutants generated from seven Japonica-type rice cultivars against three plant diseases. Among the tested 22 mutants, three gain-of-function mutants and six loss-of-function mutants against rice blast were obtained, as well as three loss-of-function mutants against bacterial leaf blight (BLB). Two of the loss-of-function mutants were susceptible to both rice blast and BLB. Gain-of-function mutation has not been frequently observed in rice plants, thus, the mutants can be used to identify loci of novel genes for the regulation of disease resistant response.