유색벼의 품종별 종자 비중, 발아 특성 및 기계이앙 육묘시 적정 파종량

김상열,한상익,오성환,이종희,박노봉,권오덕,권영업 한국작물학회 2015 한국작물학회지 Vol.60 No.3

Seeds of colored rice generally have high anthocyanin and flavonoid content but some cultivars have low seed germination rate. This defect poses unstable seedling establishment in nursery bed. The seed gravity variations of 10 colored rice varieties and its effect on germination, seed soaking duration and their optimum seeding rates for seedling raising in machine transplanting were investigated in the experiment. Based on seed gravity distribution of the 7 black- and 3 red-colored rice varieties at three levels of seed gravity (1.0<, 1.0~1.06, 1.06>), the black colored seeds such as Josaengheugchal and Sinmyungheugchal had high amount of specific gravity of below 1.0 ranging from 86~ 96%, while they had only 3~13% of seeds in specific gravity above 1.06. Sintoheugmi, Heugjinju, Heugnam, Heugkwang had various mass of seeds, showing 29~44% for specific gravity of below 1.0, 24~39% for 1.0~1.06 and 25~45% for above 1.06. On the other hand, the red colored rice such as Hongjinju, Jeogjinju and Geonkanghongmi had high percentage of specific gravity of above 1.06 with 84~86% while they had only 9~12% of specific gravity below 1.0 similar to Ilmibyeo of noncolored rice. The black colored seed generally showed low germination percentage, slow germination speed and long mean germination time, and low water absorption rate as compared with seed of the red colored rice which was similar to those of Ilmibyeo used as a control cultivar. The black colored seeds took 2~4 days longer seed soaking duration than the red colored rice before germination. This was related to high seed amount of specific gravity below 1.0 in black colored rices. The high amount of seed gravity above 1.06 in the colored rice seeds was positively correlated with percentage of germination, germination speed and mean germination time, ripened grain ratio and water absorption. Seed gravity distribution effect were less pronounced between back- and red- colored seeds in seedling emergence. The black colored rice has slightly lower normal seedling emergence rate than the red colored rice and Ilmibyeo in the seedbed soil due to high percentage of ungerminated seed. Normal seedling emergence rate of the black colored rice in the seedbed was 75.2~82.2% for 10-day old seedling and 85.3~ 90.9% for 30-day old seedling which was lower by 4.5~ 8.0% and 0~3.3%, respectively, than the red colored rice. Based on the normal seedling number per tray of Ilmibyeo for seeding rate of 10-day and 30-day old seedlings, the recommended seeding rate of black colored rice is 200~ 220g seeds for the 10-day old seedling and 110~130g for the 30-day old seedling in transplanting rice while the seeding rate of the red colored rice was 220g seeds for the 10-day old seedling and 130g for the 30-day old seedling. Keywords : colored rice, seed germination, specific gravity, soaking duration, seeding rate 최근 소비자들의 건강에 대한 관심이 증가함에 따라 건강기능성 성분이 다량 함유 되어 있는 유색벼 품종의 안전 육묘를 위한 종자의 발아특성, 적정 침종기간 및 적정 파종량을 구명하기 위한 시험결과는 다음과 같다. 1. 현미색이 흑색인 조생흑찰 및 신명흑찰은 비중이 1.0 이하의 물에 뜨는 종자가 85.7~86.3%로 대부분을 차지하였고, 비중이 1.06이상 충실한 종자 비율은 1.0~1.3% 로 다른 흑미에 비해 상대적으로 낮았다. 한편 신토흑미, 흑진주, 흑설, 흑남, 흑광은 비중이 1.0이하가 15.3~ 43.7%, 1.0~1.06이 24.6~39.4%, 1.0이상이 25.5~55.7% 로 다양한 무게의 종자가 분포해 있었다. 그러나 적미인 홍진주, 적진주, 건강홍미는 일반벼인 일미벼와 같이 충실한 종자인 1.06이상의 비율이 84.0~86.6%로높았고, 반면 비중이 1.0~1.06은 2.5~4.1%, 비중이 1.0 이하의 물에 뜨는 종자의 비율은 9.3~12.1%로 낮았다. 2. 흑미는 일반적으로 물온도에 관계없이 발아율이 적미보다 낮았고 발아속도가 느렸으며 평균발아일수도 길었고 수분흡수율도 낮았다. 그 결과 80%이상 발아하기 까지 침종기간이 적미나 일반벼 보다 2~4일 가량더 결렸다. 이것은 흑미는 비중이 1.0이하의 가벼운 종자가 적미보다 훨씬 높았기 때문이다. 3. 상자육묘시 흑미의 출아율은 10일묘에서 75.2~82.2%, 30일묘에서 85.3~90.9%로 적미보다 10일묘에서는 4.5~ 8.0%, 30일묘에서는 0~3.3% 낮았는데 이것은 미출아율 종자가 많았기 때문이었다.4. 기계이앙 육묘시 유색벼의 안전 육묘를 위한 적정 파종량은 관행 일미벼 어린모 및 중묘의 상자당 성묘개체수를 기준으로 흑미의 경우 어린모는 200~220g, 중묘는 110~130g이었고 적미는 일반벼와 같이 어린모220g, 중묘 130g이었다

유색벼의 품종별 종자 비중, 발아 특성 및 기계이앙 육묘시 적정 파종량

김상열,한상익,오성환,이종희,박노봉,권오덕,권영업 한국작물학회 2015 Korean journal of crop science Vol.60 No.3

Seeds of colored rice generally have high anthocyanin and flavonoid content but some cultivars have low seed germination rate. This defect poses unstable seedling establishment in nursery bed. The seed gravity variations of 10 colored rice varieties and its effect on germination, seed soaking duration and their optimum seeding rates for seedling raising in machine transplanting were investigated in the experiment. Based on seed gravity distribution of the 7 black- and 3 red-colored rice varieties at three levels of seed gravity (1.0<, 1.0~1.06, 1.06>), the black colored seeds such as Josaengheugchal and Sinmyungheugchal had high amount of specific gravity of below 1.0 ranging from 86~ 96%, while they had only 3~13% of seeds in specific gravity above 1.06. Sintoheugmi, Heugjinju, Heugnam, Heugkwang had various mass of seeds, showing 29~44% for specific gravity of below 1.0, 24~39% for 1.0~1.06 and 25~45% for above 1.06. On the other hand, the red colored rice such as Hongjinju, Jeogjinju and Geonkanghongmi had high percentage of specific gravity of above 1.06 with 84~86% while they had only 9~12% of specific gravity below 1.0 similar to Ilmibyeo of noncolored rice. The black colored seed generally showed low germination percentage, slow germination speed and long mean germination time, and low water absorption rate as compared with seed of the red colored rice which was similar to those of Ilmibyeo used as a control cultivar. The black colored seeds took 2~4 days longer seed soaking duration than the red colored rice before germination. This was related to high seed amount of specific gravity below 1.0 in black colored rices. The high amount of seed gravity above 1.06 in the colored rice seeds was positively correlated with percentage of germination, germination speed and mean germination time, ripened grain ratio and water absorption. Seed gravity distribution effect were less pronounced between back- and red- colored seeds in seedling emergence. The black colored rice has slightly lower normal seedling emergence rate than the red colored rice and Ilmibyeo in the seedbed soil due to high percentage of ungerminated seed. Normal seedling emergence rate of the black colored rice in the seedbed was 75.2~82.2% for 10-day old seedling and 85.3~ 90.9% for 30-day old seedling which was lower by 4.5~ 8.0% and 0~3.3%, respectively, than the red colored rice. Based on the normal seedling number per tray of Ilmibyeo for seeding rate of 10-day and 30-day old seedlings, the recommended seeding rate of black colored rice is 200~ 220g seeds for the 10-day old seedling and 110~130g for the 30-day old seedling in transplanting rice while the seeding rate of the red colored rice was 220g seeds for the 10-day old seedling and 130g for the 30-day old seedling.

유색미 첨가 밥의 품질 및 이화학 특성에 미치는 취반방법의 영향

우관식(Koan Sik Woo),김현주(Hyun-Joo Kim),조동화(Dong-Hwa Cho),이석기(Seuk Ki Lee),박혜영(Hye Young Park),심은영(Eun-Yeong Sim),이춘기(Choon Ki Lee),전용희(Yong Hee Jeon),오세관(Sea Kwan Oh) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.3

취반방법이 유색미밥의 항산화 활성에 미치는 영향을 살펴보기 위해 유색미 비율별(0, 5, 10, 15 및 20%)로 첨가했을 때 취반방법별로 제조한 유색미밥의 기능성분 및 라디칼 소거 활성을 살펴보았다. 아밀로그램 특성은 유색미 혼합비율이 증가함에 따라 최고점도, 최저점도, 강하점도, 최종점도, 치반점도가 유의적으로 감소하였다. 건강홍미의 수분결합력은 혼합비율이 증가함에 따라 증가하였고 조생흑찰은 감소하였으며, 팽윤력은 감소, 용해도는 증가하는 경향을 보였다. 유색미의 혼합비율별 식미 특성은 외관, 경도, 찰기 및 밸런스는 백미에 비해 떨어지는 것으로 나타났다. 유색미 혼합비율과 취반방법에 따른 유색미밥의 총 폴리페놀, 플라보노이드 함량 및 라디칼 소거 활성은 유색미의 혼합비율이 증가함에 따라 유의적으로 증가하였다. 총 폴리페놀 및 플라보노이드 함량은 조생흑찰 20% 첨가, 10% 발효주정을 첨가하여 일반밥솥으로 취반한 경우 각각 461.83 μg GAE/g sample 및 127.38 μg CE/g sample로 높게 나타났다. 유색미밥의 주요 페놀 화합물은 protocatechuic acid, p-coumaric acid 및 ferulic acid 등으로 나타났다. 건강홍미의 DPPH 및 ABTS 라디칼 소거 활성은 20% 첨가, 10% 발효주정을 첨가하여 압력밥솥으로 취반한 경우 각각 13.38 및 29.29 mg TE/100 g sample로 나타났고, 조생흑찰은 20% 첨가, 10% 발효주정을 첨가하여 일반밥솥으로 취반한 경우 각각 34.00 및 49.59 mg TE/100 g sample로 높은 활성을 나타내었다. 이상의 결과 유색미밥은 발효주정을 첨가하여 취반하였을 때 높은 라디칼 소거 활성을 나타내어 소량의 발효주정을 첨가하여 밥을 짓는 방법은 산업적으로 이용이 가능할 것으로 생각된다. This study was conducted to compare the quality and physicochemical characteristics of cooked-rice containing various amounts of colored rice (0, 5, 10, 15, and 20%) and prepared using different cooking methods(general and high pressure). The cooked-rice containing colored rice was prepared using general and high pressure cookers with and without fermented alcohol. Amylogram characteristics decreased with increasing amounts of colored rice. In addition, the water binding capacity of Geonganghongmi (red rice) increased as the amount of colored rice increased; however, that of Josaengheugchal (black rice) decreased. Moreover, swelling power decreased with increased addition of colored rice, and water solubility index increased. Additionally, the palatability of samples containing colored rice were lower than those of white rice. The total polyphenol, flavonoid contents, and radical scavenging activity were increased with the addition of colored rice. Furthermore, the total polyphenol and flavonoid contents in rice cooked with 20% Josaengheugchal and 10% fermented alcohol were 461.83 μg gallic acid equivalents/g sample and 127.38 μg catechin equivalents/g sample, respectively. The predominant phenolic compounds in cooked-rice amended with colored rice were protocatechuic acid, p-coumaric acid and ferulic acid. Finally, the 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of rice cooked with 20% Josaengheugchal and 10% fermented alcohol were 34.00 and 49.59 mg Trolox equivalent/100 g sample, respectively. Overall, the results of this study indicated that the antioxidative properties of colored rice and cooking method can be used as basic data to describe processed manufactured products.

백미, 흑미 첨가 케이크의 물리적 특성

장정옥,류화정 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.1

In this research, we added 10%, 20%, and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation. The results are as follows: (1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. (2) Gumminess of cake was higher in the 30% colored rice-added cake. Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes. (3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher. (4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

유색미 도입 유전자원의 생육 및 품질특성 변이 다변량 분석

박종현,이지윤,전재범,유오종,손은호,Park, Jong-Hyun,Lee, Ji-Yoon,Chun, Jae-Buhm,You, Oh-Jong,Son, Eun-Ho 한국작물학회 2018 한국작물학회지 Vol.63 No.3

The aim of this study was to evaluate the variation of growth and quality characteristics in colored rice from 178 accessions and to develop useful, basic rice breeding data by classifying these germplasm characteristics via principal component (PC) analysis. The coefficient of variation of the 178colored rice accessions were the highest for panicle length (PL) and protein contents, followed by length-width ratio (LWR), 1000-grain weight (TGW), culm length (CL), and amylose contents, whereas the lowest was for the number of panicles per hill (NP), which is a yield component. The results from the PC analysis exhibited eigenvalues and contributions respective to each PC as follows: PC1, 2.06 and 29.49%; PC2, 1.31 and 18.75%; PC3, 1.21 and 17.36%; PC4, 1.01 and 14.38%. The eigenvalues of four PCs were over 1.0, and their cumulative contributions were 79.98%, which completes the necessary condition for evaluation of the 178 colored rice accessions. Cluster analysis showed cluster I as the largest, which included 79 accessions, while clusters II, III, IV, V, VI, and VII comprised 46, 19, 13, 4, 8, and 9 accessions, respectively. Moreover, dark brown accessions were dispersed in clusters I and II, and many resources of purple seed coat color were found in clusters V, VI, and VII. Particularly, cluster V had resources of only black and purple seed coat colors. Resources of cluster VII were found to have a relatively small average CL, PL, and LWR; notably, cluster V had the smallest average TGW, and cluster IV the lowest NP but the highest TGW. Finally, considering the yield potential, growth characteristics, heading stage, and color during breeding of colored rice, we obtained the following conclusions: cluster VII is suitable for breeding of colored rice; cross breeding among clusters I, II, and VII has a high yield potential; and it is possible to produce a superior color by cross breeding plants from cluster V and VI.

유색미 혼합 재배시 수량 및 현미 품질

신종희(Jong-Hee Shin),한채민(Chae-Min Han),권중배(Jung-Bae Kwon),원종건(Jong-Gun Won) 韓國作物學會 2022 한국작물학회지 Vol.67 No.2

혼반용 유색 찰 현미 생산을 위해 품종의 혼합 재배 기술을 이용하면 노동력 절감과 더불어 수량증대로 인한 농가소득 향상에 도움이 될 것으로 기대 된다. 유색미의 경우현미 색이나 품종별로 항산화 및 혈중 콜레스테롤 저하 등의 다양한 기능성 성분을 함유하고 있으며 본 연구에서는혼반용으로 적합한 유색미 품종의 선발과 재배기술의 생력화를 위하여 유색미 혼합재배기술에 대한 연구를 수행 하였다. 유색미에 함유되어 있는 페놀화합물의 정성 및 정량분석 결과 황갈색 계열의 품종 및 자원은 Ferulic acid와Salicylic acid 함량이 높았으며, 적미 계열의 품종 및 자원은 Ferulic acid, Gentisic acid, Catechin 함량이 높았다. 흑미 계열의 경우 Ferulic acid, Caffeic acid, Cinnamic acid 함량이 높았고 적미, 녹미 등 다른 계열의 유색미에 비해Quercetin 함량이 높은 경향이었다. 녹색계열의 녹원찰벼의경우 Ferulic acid, Coumaric acid 함량이 높았으며 특히Coumaric acid 함량이 다른 계열의 유색미에 비해 높았다. 블랜딩 유색미 생산을 위해 품종을 혼합하여 재배할 경우주당수수, 등숙율 증가로 단일품종으로 재배하는 것보다수량이 18∼20% 증수 되었으며, 혼합재배 유형 중 1품종1열 재배에서는 녹원찰, 종자혼합 재배에서는 청풍흑향찰, 한강찰과 아랑향찰은 혼합재배 유형 모두에서 생산성이 높아지는 경향이었다. The mixed cropping system is a centuries-old cropping technique widely practiced in farmers’ fields worldwide. Increased plant diversity enhances farmland biodiversity, which improves grain yield and quality. However, the effect of growing different rice cultivars simultaneously has rarely been investigated. In the present study, six glutinous rice cultivars were selected, and two mixture cultivation methods were determined according to plant height, grain yield, and color. Colored and glutinous rice are used for specific purposes by consumers because of their color and nutritive value. Six glutinous rice varieties, including aromatic and colored rice, were included in the combination interplanting trials. The results showed that, compared with the corresponding monocropping systems, almost all combinations of the mixed cropping systems had advantages in yield-related traits. Compared with monocropping systems, mixed cropping systems increased the number of panicles per plant and maturation rate by 20% and 10%, respectively. An increase of 18-20% grain yield was observed in mixed cropping plots compared with that in plots which grew only a single rice variety. Some rice varieties, such as green colored rice ‘Nogwonchall’ and black colored rice ‘Chungpunghukhayangchall’, exhibited 18-22% increased yield when they were planted in combinations. The high yields were primarily owing to improved light interception and reduced lodging, although other factors (for example, reduced severity of disease) may have also contributed.

유색미 색소의 종류와 기능

崔海椿,吳世寬 韓國作物學會 1996 Korean journal of crop science Vol.41 No.S

The edible natural pigments extracted from plant organs become steadly popular to consumer because of those physiological functions desirable for food preservation and human health in recent years. There are a number of colored rice genotypes from light brown to blackish purple via reddish brown and purple. Some researchers reported their results on extraction recipes and identification of chemical structure of the pigments from the colored rice. The pigments extracted from colored rices can be largely divided into two types of anthocyanin and tannin pigments. Anthocyanin pigments are mainly contained in purple or blackish purple rice while tannin pigments are mainly contained in brown or reddish brown rice. Some brownish purple rices showed two peaks of tannin and anthocyanin pigments simultaneously. Purple rices showed better extraction of pigments in 0.1~% HCl-contained 80~% methanol or 0.5~% malic-acid-contained 80~% ethanol, while red rices revealed better extraction of pigments in 0.01~% citric-acid-contained 80~% ethanol. The anthocyanin pigments are generally unstable to heat, light and acidity of solution. The pigments extracted from colored rice can be preserved stably under the dark and cool(<5~circC ) condition and at pH 2.0~~4.0 . The anthocyanin pigments of purple rice are mainly composed by cyanidin-3-glucoside (chrysanthemin). The other pigment fractions in purple rice were identified to peonidin-3-gluco-side, malvidin-3-galactoside(uliginosin) and cyanidin-3-ramnoglucoside(keracyanin). The pericarp coloration of purple rices is controlled by three complimentary genes C (anthocyanin), A(activator) and Plw (purple leaf) genes, while the red rices are expressed by complimentary interaction between Rc(basic substance of pigment) and Rd(distribution of pigment) genes or C and Plw genes. Recently, the antioxidation and antimutagenic activity in main component of anthocyanin pigments extracted from colored rice were identified. The natural pigments from colored rice can be useful for beverages, cakes, ice scream, cosmetic and so on.

유색미 색도 및 영양특성의 품종간 변이

고희종,원용재,차건완,허문회 韓國作物學會 1996 한국작물학회지 Vol.41 No.5

벼 에서 유색미의 이용성을 검토하고자 갈색, 적색, 자색, 흑색 등의 현미색을 가진 품종들에서 몇가지 색소관련 특성 및 영양특성을 조사한 결과는 다음과 같다. 1. 유색미의 색소는 종피~과피에 침적되어 있었으며, bulk로 정백시에는 백미에도 그 일부가 잔존하였다. 2. 유색미의 현미 1 g당anthocyanin함량은 갈색 및 적갈색미 1.63~17.62 ug, 적색미 3.56~11.10 ug, 자색미 28.11~401.22 ug, 흑색미 665.98 ug 이 었다. 3. 분석된 유색미 중 DZ 78에서 단백질함량이 가장 높았다. 아미노산 조성에서는 보통미와 유색미간, 배아를 제거한 현미와 백미간에 특별한 경향이 없이 대체로 비슷하였다. 4. 유색미의 vitamin 함량을 화청벼와 비교하여 볼 때 B1 는 L K1 B-4-12-1-1과 DK 1에서 다소 증가했다. B2 는 L K1 B-2-1-1과 L K1 B-4-12-1-1의 배아를 제거한 현미에서 월등히 증가하였다. 5. 조사된 양이온 K+, Mg2+, Ca2+, F e2+의 함량은 대부분 유색미에서 유의하게 증가하여 색소침적과 관련이 있는 것으로 나타났다. Colored rices have been used for specific purposes by rice consumers due to the color and nutritive values empirically recognized. In this study, varietal variations of pigmentation and nutritive values were investigated in brown, red, purple and black rices. Pigments were localized in seed coat to pericarp region in all varieties tested. Pigments were slightly residued on the surface of milled rice. Anthocyanin content per g brown rice was 1.63~17.62 ~mu~textrmg in brown and reddish-brown rices, 3.56~11.10 ~mu~textrmg in red rices, 28.11~401.22 ~mu~textrmg in purple rices, and 3, 665.98 ~mu~textrmg in a black rice. A vatiety DZ 78 showed the highest protein content out of colored rices analyzed for protein. Normal and colored rices were found to have the similiar composition of amino acids, and so was in between brown rice without embryo and milled rice. Colored rices, L K1 B-4-12-1-1 and DK 1, showed higher content of vitamin B1 compared with Hwacheongbyeo, a check variety of no specific color, and L K1 B-2-1-1 and L K1 B-4-12-1-1 showed much higher content of vitamin B2 in brown rice without embryo. Cation contents such as K+ , Mg2+ , Ca2+ and F e2+ were significantly increased in most of the colored rices tested implying that the increase might be associated with color pigmentation.ation.

유색미 품종별 항산화, 항염 및 항당뇨 효과 비교

정지은,김지수,이성현,정운율,박신영,장환희,이보희,함준상,이종희,정수현 동아시아식생활학회 2023 동아시아식생활학회지 Vol.33 No.6

. This study evaluated the antioxidant, anti-inflammatory, and anti-diabetic activities of normal (Saeilmi) and colored rice cultivars (Boseogheugchal, Hongjinju, Heugjinmi-crossbreed of Boseogheugchal and Hongjinju). Nutritional and functional components of four rice cultivars were analyzed. Extracts were prepared using 50% ethanol and then freeze-dried for functional analyses. Antioxidant effects were determined by evaluating the total polyphenolic contents and DPPH- and ABTS radical scavenging activities. Anti-inflammatory activities were assessed by measuring the concentration of nitric oxide (NO) produced by RAW 264.7 cells, and anti-diabetic activities were investigated by determining α-amylase and α-glucosidase inhibitory activities. Crude protein, Ca, anthocyanin, total flavonoid, and total polyphenolic contents were higher in colored rice cultivars than in normal rice, and ‘Heugjinmi’ had the highest values among the colored rice varieties. Colored rice cultivars exhibited better DPPH- and ABTS radical scavenging activities than normal rice. All rice extracts were nontoxic and dose-dependently inhibited NO production in lipopolysaccharide-stimulated RAW 264.7 cells. ‘Boseogheugchal’ and ‘Heugjinmi’ cultivars showed more inhibitory activity against α-amylase. In addition, colored rice varieties more effectively inhibited α-glucosidase activity than normal rice. Consequently, our results suggest that colored rice, especially the ‘Heugjinmi’ cultivar could be used for health foods due to their higher phytochemical concentrations and functional activities.

색채선별기 이용한 남부평야지 조기재배 해담쌀의 품질향상

이종희,이지윤,이소명,신동진,차진경,조준현,권영호,조수민,박동수 한국작물학회 2020 한국작물학회지 Vol.65 No.2

A photoelectric grain color sorter is commonly used in postharvest technology to detect and separate grainsconsidered to be of good quality from those of poor quality based on color. In this study, the milled rice of Haedamssal cultivatedunder early transplanting conditions was evaluated using the color sorting device. Rice was classified according to standard gradesof 64% for grade A, 18% for grade B, and 17.2% for grade C. By head rice ratio analysis, the milled rice of Haedamssal wasrecorded a grade A of 72.9%, representing a 24.5% improvement compared to the 48.4% of original grains. However, the gradesB and C of Haedamssal rice were lower than those of original rice. In addition, grade A whiteness of Haedamssal rice was 45.3,which was lower than that of original grains. The color affinity redness was significantly lower in Haedamssal rice than in thescreening control. No significant difference was found in the amylose and protein contents of rice before and after selection by thegrain color sorter. In contrast, grain viscosity analysis revealed an increase in peak and final viscosities, while the consistenceviscosity increased in low grade levels. Our results suggest that the photoelectric grain color sorter could improve the head riceratio and palatability of early transplanted Hadamssal rice. 본 연구에서 남부 평야지 조기재배 조건에서 생산된 쌀을 색채선별기를 이용한 쌀의 외관특성 향상과 밥맛의 향상을 위해 품질관련 특성을 분석하였다. 해담쌀 백미를 색채선별기에 2회 통과하여 등급별로 분류한 결과, A급은64.8%, B급 18.0%, C급 17.2%이였다. 분류등급별 쌀을 백미완전미율을 분석한 결과, A급은 72.9%로 색채선별전 쌀48.4%보다 약 25.4%정도 향상되었다. B등급과 C등급은원료곡보다 완전미율이 낮았다. 쌀의 백도는 A등급이 45.3으로 색채선별전의 원곡보다 1.7정도 낮아졌다. 색상색차계 적색도 a값은 색채선별전 대비구에 비해 유의하게 낮았다. 아밀로스 함량과 단백질 함량은 색채선별 전후 유의한차이가 없었으나, 쌀의 호화특성은 정상립으로 분류된 A등급은 최고점도와 최종점도가 각각 266.1RVU와 215.9 RVU로 색채선별전보다 높았고, 밥의 윤기치에서도 68.8로 색채선별전보다 증가하였다. 이 결과로 볼 때 평야지 조기재배조건에서 생산된 쌀을 색채선별기를 이용한 쌀의 외관특성을 분류함으로써 완전미율과 밥맛이 향상될 수 있을 것으로 기대된다.