米質에 關한 硏究 : 特히 쌀의 Amylose 含量을 中心으로 Especially on the Amylose Content of Rice = Studise on the Rich Quality

다국어 초록 (Multilingual Abstract)

1. The distribution of amylose content from "Japonica × Japonica" is all centered at 21 percent. But lines of "Indica x Japonica" are centered in two large groups, that is; at 21 percent and at 27 percent. These results suggest that inheritance of amylose content in rice kernels is not controlled by poly-genc, but by a simple gene and probably the high is dominent.
2. The amylose content in different times of planting increases in order of early, normal and late, and in different fertilizer levels it decreases contrary to the amounts of fertilizer applied.
3. Cooking quality which is largely indicated by palatability, is composed of taste, stickiness, color and flover and flover.
Palatability and stickiness are nearly the same when tested by eating. And they contribute equally to cooking quality.
The amylose content of rice controls the taste(r=0.827) ana stickiness (r=0.808) and significantly effects its eating quality.
4. There isn't any significant correlation between the amylose content and the white center or the white belly of rice kernels. There is a relationship between the lenght of rice kernels and amylose content, which was shown by the tendency of short grained rice to be in the distribution of the low amylose group. On the other hand, long grained rice falls more in the high amvlose group than in the other group. However, the trend on the whole dosen't have any significant meaning. There isn't any significant correlation between the amylose content and the yielding capaccity of the breeding lines, However, some high yielding varieties tend to distribute within the area of high amylose content.
5. With the early planted rice and the normally planted rice. there was a negative relationship between the amylose content and the protein content. The same is true for the relationship between the amylose and protein cotents as the fertilizer evel increases from the normal to 50 percent and 100 percent level. Furthermore, for all rice lines form "1ndica x Japonica" there exists a negative correlation between amylose and protein content as the fertilizer level increases from normal to 50 percent and 100 percent (Normal; r=-0.834, 50 percent increased;r=-0.547, 100 percent; r=-0.555).
On the other hand, the rice lines of "Japonica x Japonica" have a high correlation only in the 100 percent increased fertilizer level (r=-0.678^(**)).

목차 (Table of Contents)

• 緖言
• Ⅰ. 硏究史
• Ⅱ. 材料 및 方法
• Ⅲ. 試驗結果
• 1. Amylose 含量의 變異
• 1) Japonica 및 Indica 雜種系統의 Amylose 含量의 變異
• 2) 몇가지 栽培環境에 따른 Amylose 含量의 變異
• 3) 施肥量에 따른 Amylose 含量의 變異
• 2. Amylose 含量과 食味 要素와의 關係
• 1) Amylose 含量과 밤맛
• 2) Amylose 含量과 끈기(粘性)
• 3) 綜合食味와 끈기
• 3. Amylose 含量과 쌀의 外部形態 및 收量性과의 關係
• 1) Amylose 含量과 心白 및 腹白
• 2) Amylose 含量과 쌀의 길이
• 3) Amylose 含量과 收量性
• 4. Amylose 含量과 Protein 含量과의 關係
• 1) 栽培時期 및 方法에 따른 Amylose와 Protein 含量과의 關係
• 2) 施肥量에 따른 Amylose 含量과 Protein 含量과의 關係
• Ⅳ. 考察
• Ⅴ. 摘要
• 引用文獻
• Summary