Rice Hoppers and Associated Virus Diseases in Nepal

Hira Kaji Manandhar,Prem Nidhi Sharma 한국응용곤충학회 2012 한국응용곤충학회 학술대회논문집 Vol.2012 No.10

Nepal is endowed with rich diversity in land races of rice and also some wild rice species. Some of them are known for their resistance to insect and diseases, including rice hoppers and viruses. Nepal has so far released 68 improved rice varieties for different domains. With the introduction of improved varieties incidences of insect and diseases increased. Leafhoppers and planthoppers are among the rice insects of economic importance in Nepal. Till a decade ago, rice gundhi bug used to be the most important insect of rice. Now, hoppers have become more important. Of leafhoppers, green leafhopper (Nephotettix nigropictus), white leafhoppers (Cofena spectra) and zig zag leafhopper (Resilia dorsalis) are the common ones. Of them, N. nigropictus was found to transmit rice dwarf phytoreovirus, and N. virescens to transmit rice tungro bacilliform badna virus and rice tungro spherical waikavirus in Nepal. Of planthoppers, brown planthopper (BPH) (Nilaparvata lugens) and white-backed planthopper (WbPH) (Sogatella furcifera) are the major ones. Isolated outbreaks of BPH have been recorded from 1977 to recent past years and of WbPH in 1982. However, no virus diseases associated with BPH and WBPH have been recorded in Nepal though some yellow syndrome in large areas has been reported from BPH occurring area (Chitwan) for the last couple of years. It is worth to note that IPM-FFS (farmers’ field school) approach was adopted in 1997 in rice after the outbreak of BPH in Chitwan district. Farmers are practicing wetting and drying of rice fields for the management of BPH. Other management practices recommended include use of biopesticides, predators, light traps, chemicals and resistant varieties. With the objective of monitoring rice planthoppers and associated rice viruses Nepal in 2011 joined “Collaboration network for the management of migratory rice planthoppers and associated virus diseases of rice in Asia” - a regional project of Asian Food and Agriculture Cooperation Initiatives (AFACI), Korea.

Varietal Difference in Retrogradation of Cooked Rice and Its Association with Physicochemical Properties of Rice Grain

Hae Chune Choi,Ha Cheol Hong,Soo Yeon Cho 韓國作物學會 1999 Korean journal of crop science Vol.44 No.4

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The α -amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of 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, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation 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 nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

Seed wintering and deterioration characteristics between weedy and cultivated rice

Baek, Jung-Sun,Chung, Nam-Jin Springer New York 2012 Rice Vol.5 No.-

<P><B>Background</B></P><P>Incidences of weedy rice continuously occurred in paddy fields because its shattering seeds were able to over-winter. In this research, the seed deterioration of weedy rice was investigated compared with cultivated rice, and the wintering characteristics of these two types of rice were investigated with the field wintering test, freezing resistance test, and accelerated aging test.</P><P><B>Results</B></P><P>For the wintering test, the seeds of weedy rice were placed on the soil surface of a paddy with cultivated rice seeds during the 2008/2009 and 2009/2010 winter seasons from November to April. The viability of seeds after wintering was 4.3% for cultivated rice, but 92.7% for weedy rice in 2008/2009. In the second wintering test, the seeds were placed under flooded and dry paddy conditions. The seed viability of cultivated rice was 5% in dry paddy and 0.5% in flooded paddy, but weedy rice maintained a high viability during winter of 90% in the dry paddy and 61% in the flooded paddy. Following freezing treatment of the imbibed seeds, the seed viability was 78% for weedy rice and 16% for cultivated rice. The deterioration of seed tissue induced by freezing treatment was observed by the tetrazolium test. In an accelerated aging test at low temperature and soaking conditions, the seed viability of the weedy rice was 40% higher than the cultivated rice 90 days after treatment. During accelerated aging of seeds, the protein content remained higher in the weedy rice compared to the cultivated rice, and fat acidity remained lower in the weedy rice compared to the cultivated rice. Catalase and superoxide dismutase activity of the weedy rice was 4 times higher than that of the cultivated rice, and DPPH radical scavenging activity of the weedy rice was also much higher than for the cultivated rice.</P><P><B>Conclusion</B></P><P>In conclusion, the superior ability of seed wintering in weedy rice was based on freezing resistibility of embryo cellular tissue and higher antioxidant activity to protect seed deterioration during the winter season.</P><P><B>Electronic supplementary material</B></P><P>The online version of this article (doi:10.1186/1939-8433-5-21) contains supplementary material, which is available to authorized users.</P>

쌀 속성에 대한 소비자 선호도 분석과 시장점유율 전망

최용훈(Yong-Hoon Choi),권승구(Sung-Ku Kwon),지인배(Inbae Ji) 한국농식품정책학회 2020 농업경영정책연구 Vol.47 No.3

Recently, as imported rice is distributed in the domestic rice market, consumer preference for imported rice is increasing. Conjoint analysis is used to identify consumer preferences for attributes of marketed rice. A ranked logit model is used to analyze consumer characteristics associated with the consumption of rice. Consumers were most likely to consider the price (40%), followed by rice variety (21%), and origin of rice (18%). While quality (18%) and taste (14%), including organic rice (7%) were least likely to be considered. Cluster analysis shows that some consumers prefer domestically produced rice to imported rice because of safety and reliability despite it’s higher price while other consumers prefer to imported rice due to its lower price. Finally, the scenario analysis fulfilled to forecast a contingent rice market share between domestically produced rice and imported rice. Imported rice with a tariff rate of 513% does not have a price competitive in Korean rice market but imported rice without tariff could have competitive for Korean consumers.

이앙시기에 따른 벼 품종별 줄무늬잎마름병 발생 및 수량 비교

차광홍,오환중,박흥규,정우진,Cha, Kwang-Hong,Oh, Hwan-Jung,Park, Heung-Gyu,Jung, Woo-Jin 한국유기농업학회 2010 韓國有機農業學會誌 Vol.18 No.1

The purpose of this study is to investigate an occurrence rate of rice stripe virus disease under different rice transplanting time and different rice cultivars. After final harvest, the yield of rice infected by rice stripe virus was obtained on Wangchal cultivar compared to uninfected rice. The results obtained as following: 1) Yield of rice infected by rice stripe virus was decreased by 64% with reduction of culm length, pancile length, number of spike, number of spikelet, and grain filling compared to uninfected rice, 2) An occurrence rate of rice stripe virus disease under different rice planting season was high as order of May 30 > June 15 > July 1. In additional, to reduce a rice stripe virus disease on higher disease occurrence region and susceptible cultivars, rice planting season will be accepted on and after June 15, and 3) Eighteen cultivars were resistance cultivars such as Hwayeongbyeo, Onnuri, Ilmibyeo, Nampyongbyeo, Dongjin2ho, Hopumbyeo, Hwangkeumnuri, Malgeumi, Saenuri, Pungmi1ho, Haechanmulgyeo, Hwangkeumnodeul, Chilbobyeo, Dongjinbyeo, Younganbyeo, Junambyeo, Samkwangbyeo, and Nakdongbyeo. Twenty-one cultivars were susceptible cultivars such as Odaebyeo, Unkwangbyeo, Shinungbong1ho, Manabyeo, Hopyongbyeo, Borami, Damibyeo, Hwangchalbyeo, Sulgengbyeo, Nongrim6ho, Sasanishigi, Yunishigari, Chungmubyeo, Dongjin1ho, Huknambyeo, Guromy, Shanghehanghulna, Heukchalbyeo, Heukhwangbyeo, and Aranghwangchalbyeo. 벼 이앙시기별 및 벼 품종별 줄무늬 잎마름병 발생 및 벼 수량에 대한 시험결과를 요약하면 다음과 같다. 1. 벼 줄무늬 잎마름병 발생이 심한 경우 간장, 수장, 이삭수, 수당입수, 등숙율 등이 매우 낮아서 정상주에 비교하여 64%의 감수를 보였다. 2. 벼 이앙시기별 발병률은 5월 30일 > 6월 15일 > 7월 1일 순으로 나타났고, 발병률이 높은 상습 발병지나 감수성 품종의 경우는 이앙시기를 6월 15일 이후로 정하는 것이 줄무늬 잎마름병에 대한 병 발생률을 줄이는 방법으로 나타났다. 3. 벼 줄무늬 잎마름병 저항성 품종으로는 화영벼, 온누리, 일미벼, 남평벼, 동진2호, 호품벼, 황금누리, 말그미, 새누리, 풍미1호, 해찬물결, 황금노들, 칠보벼, 동진벼, 영안벼, 주남벼, 삼광벼, 낙동벼 등 총 18개 품종이었으며, 감수성 품종으로는 오대벼, 운광벼, 신운봉1호, 만나벼, 호평벼, 보라미, 다미벼, 왕찰벼, 설갱벼, 백진주벼, 농림6호, 사사니시끼, 유니시까리, 청무벼, 동진1호, 흑남벼, 구로마이, 상해항혈나, 흑찰벼, 흑향벼, 아랑향찰벼 등 총 21개 품종으로 조사되었다.

쌀 품질 고급화 및 고 부가가치화를 위한 육종현황과 전망

최해춘 韓國作物學會 2002 한국작물학회지 Vol.47 No.S

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·식혜·미숫가루 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 식 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 quality 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 cultivars 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, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. 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 texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" 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 microscope. 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 α -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 IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation 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 breed. 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 grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for proc

국내산 쌀과 중국산 찐쌀의 품질 비교

원종건,안덕종,김세종,박소득,최경배,이상철,손재근,Won Jong Gun,Ahn Duok Jong,Kim Se Jong,Park So Deuk,Choi Kyeong Bae,Lee Sang Chul,Son Jae Keun 한국작물학회 2005 한국작물학회지 Vol.50 No.suppl1

본 시험은 중국에서 수입된 찐쌀 및 중국에서 시판되고 있는 브랜드 쌀의 품질 및 물리적 특성 등을 분석하여 국내산 브랜드 쌀과의 미질을 비교 분석하였으며 그 결과는 다음과 같다 1. 완전미 비율은 비록 국내산 일품벼 브랜드 쌀에서 $96.1\%$, 중국의 갱관(粳冠 Jinguan) $94.1\%$, 소참도(小站稻, Xiaozhandao) $86.5\%$였으며, 특히 중국산 찐쌀에서는 금간쌀이 $83\%$로 대부분을 차지하였고, 싸라기 함유율 또한 $12.5\%$로 나타나 완전미는 전혀 찾아 볼 수 없었다. 2. 단백질 함량은 국내산 일품벼과 중국 브랜의 소참도에서 6.5와 $6.7\%$로 낮게 조사되었고, 중국산 찐쌀과 중국산 브랜드인 갱관에서는 7.4와 $7.5\%$로 상당히 높게 조사되었다. 3. 아밀로즈 함량은 가공하지 않았던 국내산 일품 쌀과 중 국산 갱관 및 소참도 등에서 $18.6\~19.9\%$정도였으나 일차적으로 쪄서 말려 가공된 중국산 찐쌀의 경우 $46.6\%$로 매우 높게 나타났다. 4. 단백질 함량이 높을수록 최고점도, 강하점도 등은 저하되었으며, 아밀로즈 함량이 높을수록 치반점도의 절대값은 높아져 국내산 일품벼 및 소참도는 밥맛이 양호하였으나 찐쌀은 그와 반대되는 경향이었다. 5. 밥의 형태가 변형되는데 필요한 힘을 나타나낸 경도(Hardness)는 일품벼에서 5618g로 중국 찐쌀의 3907g에 비해 1711g이나 더 높았으며 그 외 부착성, 점탄성, 저작성 모두 일품벼에서 더 높아 밥의 물리적 특성이 좋게 나타났다. 6. 중국산 찐쌀에서 취반 후 시간이 경과할수록 경도의 강하 정도는 더 커서 밥의 물성 변화가 더 빨랐다. 오히려 잔디의 밀도가 감소되는 경향을 보였다. 초장의 경우 복비의 무처리시 거의 잔디의 초장이 신장하지 않았으며, 오히려 감소하는 경향을 보였다. 반면, 잔디의 피해지역에 복비를 처리할 경우 잔디의 빠른 생장이 이루어졌다. 신초 건물중은 복비 처리전 8월 6일에 비하여 11월 6일에 이스트밸리 LD지역의 무처리구가 $1.2\%$감소하였지만 처리구는 $50\%$정도가 증가하였다. 지산의 시험 결과도 이스트밸리와 유사하였다. 신초와 뿌리의 비율(S/R)은 처리구의 경우 뿌리보다 신초의 건물중이 더 증가하였지만, 무처리구의 경우 뿌리와 신초의 생장율이 거의 비슷하였다. 포복경과 지하경의 건물중을 합한 R&S의 건물중을 조사한 결과, 이스트밸리의 경우 복비를 처리하기 전 8월6일에 무처리구인 LD지역이 처리구인 LD지역에 비하여 $5.5\%$정도가 적었지만 복비를 처리한 후엔 오히려 처리구의 LD지역이 $48\%$로 증가하였다. 지산의 결과 역시 이스트밸리와 유사하였다. 4. 이상의 결과들로 알 수 있는 것은 수목 근부에 생장하고 있는 잔디의 피해 요인들은 여러 가지가 있지만, 골프장내 수목의 밀생 지역이 아닌 경우에는 광에 의한 피해보다는 오히려 양분과 수분의 경쟁에 의한 피해 발생 비율이 크다. 따라서 이들 잔디의 피해 지역에 복비를 처리함으로서 무처리 지역에 비하여 상당히 많은 효과를 보았기 때문에 수목 근부에서 생장하는 잔디의 집중관리 체계로 보다 효율적인 코스관리에 도움이 될 수 있을 것으로 기대된다.ting이 관찰되는데, 진성기업의 Stainless Steel은 가늘고 긴 압흔이 있으며 비교적 매끄러운 표면을 보이고, Unitek사의 경우 압흔과 함께 pitting 이 관찰되며, Ormco Stainless Steel의 경우 불규칙한 pitting이 다 This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were $96.1\%$ in domestic brand rice (Ilpumbyeo), $94.1\%$ in Jingguan (Chinese brand rice) and $86.5\%$ in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was $0\%$ because the cracked and broken rice occupied about $95.5\%$. The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and $6.7\%$ show relatively high palatability as 81.9 and 71.4. However, high protein contents in Jingguan and Chinese parboiled rice as 7.5, $7.4\%$ show low palatability as 64.3 and 55.6. In viscosity characteristics, peak viscosity, break down and final viscosity were higher in Ilpumbyeo and Xiaozhandao, midium in Jingguan and lowest in Chinese parboiled rice. And the set back value, which was negatively related with amylose content, was lowest in Ilpumbyeo and highest in Chinese parboiled, suggesting slow deterioration in Ilpumbyeo and rapid deterioration in Chinese parboiled rice. Overall physical components of cooked rice measured by Texture Analyser were higher in Ilpumbyeo than those in Chinese parboiled rice.

‘청주 소로리볍씨’의 오늘과 내일 -소로분교를 박물관으로-

이융조,우종윤 한국박물관학회 2020 博物館學報 Vol.- No.38

Rice, the first food that mankind has cultivated, is the world's second-largest food along with wheat, and is a grain that more than half of the world's population eat as a staple food. The rice seed that is able to reveal the origin of the first domesticated rice was unearthed from the Sorori peat site of Cheongju City. Four peat layers of rice seed were found to be very stable in the area, which was excavated from two peat beds. Cross-measurement of rice seeds and peat layers in the U.S. and Republic of Korea has shown that they are the oldest in the world so far, earning the age standard of 17,000 years ago. Thus, we would like to call Cheongju Sorori rice seed as the ancestral rice. Meanwhile, from the 4th edition of Archaeology(2004) to the 7th edition (2016)by C.RENFREW and P. BAHN, which is widely read in the world as an archaeological textbook, Cheongju Sorori rice seed is being introduced as the oldest ‘first domesticated rice’ in the world, proving that it is recognized by the world's academic circles. The symbolic symbol of Cheongju, a life and cultural city, is the result of the recognition of the academic importance of rice seed, even though the symbol of Cheongju, Cheongju's Symbol mark, is a CI based on the cultural archetype. Therefore, the value of utilization of Cheongju Sorori rice seed is highly estimated as a future source of Cheongju, a life and cultural city, such as ecological and historical experience resources, educational resources, cultural and industrial resources, tourism resources, and location marketing resources. Sorori, where rice seeds were excavated, is the best place to experience rice seeds and education. It is rational argument to utilize the closed Soro Branch of Oksan Elementary School as the Cheongju Sorori Rice Museum. 인류가 가장 먼저 가꾼 먹거리인 쌀은 밀과 함께 세계인의 2대 먹거리이며, 전 세계 인구의 절반 이상이 주식으로 먹고 있는 곡물이다. 이러한 쌀의 기원을 밝힐 수 있는 볍씨가 소로리유적에서 출토된 청주 소로리볍씨이다. 볍씨 출토지 일대는 4매의 토탄층이 매우 안정된 퇴적양상을 보이는데, 볍씨는 2토탄층에서 출토되었다. 볍씨와 토탄층을 미국과 한국에서 교차측정한 결과 17,000년 전의 연대값을 얻어 지금까지 세계에서 가장 오래된 볍씨임이 밝혀졌다. 그래서 청주 소로리볍씨를 “원조벼”로 부르고자 한다. 한편 고고학 교재로 세계에서 널리 읽히고 있는 Archaeology 제4판(2004년)부터 현재 7판(2016년)까지 세계에서 가장 오래된 “첫 순화벼(first domesticated rice)”로 청주 소로리볍씨가 소개되고 있어 세계학계에서 인정받고 있음을 증명한다. 청주시 심벌마크가 소로리볍씨를 문화원형으로 한 CI로 생명문화도시 청주의 상징기호로 정했음도 볍씨의 학술적 중요성이 인정된 결과물이다. 따라서 청주 소로리볍씨는 생태 및 역사체험자원, 교육자원, 문화산업자원, 관광자원, 장소 마케팅자원 등 생명문화도시 청주의 매래 자원으로 활용가치가 매우 높다고 할 수 있다. 볍씨 체험과 교육공간으로 볍씨가 출토된 소로리가 최적지이다. 이곳의 폐교된 옥산초등학교 소로분교를 청주 소로리볍씨 박물관으로 활용함이 타당한 주장이다.

경상북도 지역별 최고품질 벼 품종의 수량 및 품질 특성

신종희,김상국,김세종 한국작물학회 2017 한국작물학회지 Vol.62 No.4

Rice quality should be considered as a primary consumer requirement. Regarding marketing, characteristics such as appearance, physicochemical properties, and palatability of brand rice are of high economic importance. Therefore, this study was conducted to select the optimal rice cultivars representing the commercial rice brands of Gyeongsangbuk-do province in Korea. Various rice grain quality components, grain appearance, several physicochemical properties of rice grain, and texture or palatability of cooked rice grains of ten cultivars (namely ‘top quality rice’) cultivated at three different locations, such as inland mountainous and southern plain areas of Gyeongsangbuk-do province in 2013~2014, were evaluated, and the obtained data was analyzed. ‘Hiami’ showed slightly higher protein contents and lower palatability of cooked rice than the other rice cultivars. Rice production and head rice yield produced at Gumi were the highest. The protein content of milled rice produced at Andong, an inland mountainous region, was approximately 0.3% point lower than that from other locations, whereas the amylose content of milled rice was approximately 1% point higher than those from the other plain regions, Daegu and Gumi. We evaluated the texture, Glossiness value determined using a Toyo teste meter and palatability of cooked rice of ten cultivars. The hardness of cooked rice produced in Andong was slightly lower than that produced in Daegu and Gumi, and additionally, the palatability of cooked rice produced in Andong was the best, followed by that producted in Gumi and Daegu. Considering rice yield and grain quality in the major rice cultivation areas of Gyeongsangbuk-do province, the rice cultivars that may be suitable for each region could be recommended mid-late maturation: ‘Younghojinmi’ and ‘Mipum’ in Daegu, ‘Daebo’, ‘Samgwang’, Chilbo’ and ‘Younghojinmi’ in Gumi, ‘Samgwang’, ‘Jinsumi’ and ‘Sukwang’ in Andong. These results obtained in this study imply that the selected cultivars with high yield and quality could be recommended with high priority to rice farmers in the regions. 2013~2014년간 벼 등숙기 기상은 평균기온은 평년대비±0.2℃ 로 비슷하고, 등숙 후반기인 10월 상순의 기온이 평년에 비해 지역별로 1.0~1.6℃ 높아 안정적인 등숙이 가능한 조건이었다. 지역별 출수기의 경우 대구, 구미지역보다5일 일찍 이앙한 안동지역의 평균 출수기가 2일 정도 늦어지는 경향이었으며, 영호진미의 경우 안동지역에서 출수기가 타 지역 보다 4~5일 더 늦어지면서 등숙률이 77.4%로현저히 낮았다. 구미지역의 쌀 수량이 평균 671 kg/10a로 가장 많았다. 수광의 경우 수당립수, 현미천립중, 등숙률, 쌀수량 등 전반적인 생육 및 수량특성이 지역별 차이 없이비슷하였다. 도정한 쌀의 완전미 비율은 대구지역에서는 진수미, 영호진미, 미품이 각각 92.0, 92.8, 90.0%로 높고 구미지역에서는 대보, 칠보, 수광이 90% 이상의 완전미율을 보였으며, 안동지역은 진수미와 수광의 완전미율이 높게 나타났다. 호품은 시험지역 모두에서 가장 낮은 완전미율을 나타내었다. 백미에 함유된 단백질 분석결과, 품종별로는 하이아미가 가장 높게 나타났으며 지역별로는 안동지방에서 재배된경우 모든 품종에서 단백질 함량이 낮았다. 특히 영호진미의 경우 대구, 구미, 안동지역 모두에서 6%이하의 단백질 함량을 나타내었다. 아밀로스 함량은 안동지역에서 재배된경우 대구와 구미지역에 비해 높았다. 고품과 대보의 경우대구지역에서 찰기와 부착성이 낮게 나타났고, 진수미와영호진미의 경우 재배 지역에 따른 식감 특성 차이가 적었다. 지역별 최고품질벼 수량 및 품질 특성 분석을 통하여대구지역은 진수미, 영호진미, 미품, 수광을 선발하고, 구미지역은 대보, 삼광, 칠보, 수광, 영호진미, 미품을, 안동지역은 삼광, 대보, 진수미, 수광을 선발 하였다. 이미 개발된 많은 우수한 품종의 특성을 파악하고 각 지역의 환경에 적합한 품종 선택하여 재배함으로써 고품질 쌀을 생산하면 농업인의 소득도 보장이 되고 우리 쌀도 지킬 수 있을 것이다. 따라서 본 시험결과를 활용하여 경북 주요 농업지대별식미가 우수한 품종을 선별하여 농가에서 지역브랜드로 활용토록 함과 동시에 지역별로 다른 환경변이에 맞추어 식미가 우수한 쌀을 생산 할 수 있도록 하는 자료를 제공하고자 한다.

자운영 환원답의 벼 품종간 생육특성과 수량에 관한 연구

이병진,안종웅,황동용,오성환,김준환,김상열,구연충,최진룡 韓國作物學會 2006 Korean journal of crop science Vol.51 No.1S

자운영답에서 벼의 생육특성 등을 조사하여 벼-자운영 작부체계에 적합한 품종의 생리생태적 특성을 구명하고자 영남농업연구소 답작 포장에서 실시한 시험결과를 요약하면 다음과 같다. 1. 자운영 재배답은 무재배답에 비해 이앙 후 환원장애에 의한 초기 활착이 떨어졌으나, 풍미벼, 소비벼, 화영벼가 초장 및 개체군생장률 감소가 적은 편이었다. 2. 부위별 질소함량은 자운영 재배답이 무재배답에 비해 높았고, 반대로 질소흡수량은 단위면적당 건물중이 높았던 자운영 무재배답에서 높았다. 3. 자운영 재배답이 무재배답에 비해 수량이 낮았던 원인은 단위면적당 수수가 적었기 때문이다. 4. 수량에 영향을 미친 수량구성요소로써 자운영 재배답에서는 단위면적당 영화수가, 자운영 무재배답에서는 등숙율이 크게 작용하였다. 5. 쌀의 완전미율과 단백질 함량은 자운영 재배답이 자운영 무재배답에 비해 높게 나타났으며, 식미값은 유의적인 차이가 인정되지 않았다. This study was carried out to comparatively evaluate growth characteristics of rice cultivars under rice-mono (conventional) and rice-Chinese milk vetch (Vetch) cropping system. Six rice cultivars such as Geumobyeo, Pungmibyeo, Hwayeongbyeo, Sobibyeo, Junambyeo and Dongjinbyeo were tested in 2005. The results obtained are summarized as follows ; plant height and culm length of all the tested cultivars at heading and harvest time were shorter in rice-vetch cropping system than conventional, however, nitrogen content of rice plants at heading and harvesting time was higher in rice-vetch cropping system. The total amount of nitrogen of rice plants was higher in conventional than rice-vetch cropping system. Nitrogen content of rice plant and uptake of Pungmibyeo was the highest of all the tested cultivars in both cropping systems. Generally, grain yietd ef tested cultivars seemed to be higher in conventional than rice-vetch cropping system. And it was the highest in Junambyeo as compared to those of other cultivars. Head rice ratio and protein content were higher in rice-vetch cropping system.