고품질 쌀 생산을 위한 질소비료절감 재배시 품종특성별 최적 재식밀도를 구명하고자 '06년부터 '08년에 수수형 품종과 수중형 품종을 공시하여 벼 생육, 수량 및 등숙특성 등을 검토한 결과 가. 당 경수는 밀식함에 따라 많아졌고, 품종간에는 호평벼가 많고 신동진벼가 적었다. 엽색값은 재식밀도간 차이가 없이 동진1호가 높았고, 엽면적 지수는 밀식함에 따라 높아졌으며, 품종간에는 호평벼가 가장 높았다. 줄기 건물중 증가 정도는 동진벼와 호평벼는 3.3 m2당 90주에서 현저히 증가하였으나 신동진벼는 재식밀도 증가에 비례적으로 증가하는 경향이었다. 나. 재식밀도 증가에 따른 이삭수의 증가정도는 동진1호와 호평벼가 높고, 신동진벼가 낮았다. 유효경비율은 재식밀도가 증가함에 따라 다소 낮아지는 경향이었으며, 품종간에는 경수가 많았던 호평벼가 낮았다. 전체 건물중에서 잎이 차지하는 비율은 대체로 밀도가 증가함에 따라 다소 낮아지는 경향이었으며, 품종간에는 동진1호가 가장 높았다. 다. 완전립 비율은 공시품종 모두 재식밀도가 높아짐에 따라 낮아지는 경향으로, 특히 3.3 m2당 90주 이상에서 현저하였다. 단백질 함량은 재식밀도간 큰 차이가 없고 품종간에는 신동진벼가 낮았다. 라. 쌀 수량은 수중형인 동진1호와 신동진벼는 3.3 m2당 90주를 심으면 80주 이하를 심는 것이 비해 쌀 수량은 약간 높아지지만 완전미 수량은 차이가 없었으며, 수수형인 호평벼는 재식밀도간 완전미 수량 차이가 없었다. 따라서 질소감비 조건에서는 수중형 품종인 신동진벼와 동진1호는 3.3m2 80주를 심고, 수수형 품종인 호평벼는 70주를 심는 것이 완전미를 생산하는데 가장 유리한 것으로 나타났다. 마. 벼 품종별 재식밀도에 따른 이삭당 분화 영화수는 공시품종 모두 밀식함에 적어지는 경향이었으며, 품종간에는 동진1호> 신동진벼> 호평벼 순으로 많았다. 바. 이삭당 1차지경수와 1차지경착생 영화수는 신동진벼가 각각 10.06, 60.4개로 가장 많았고, 호평벼가 8.87, 53.1개로 가장 적었다. 사. 총 유관속수에 대한 대유관속수 비율은 신동진벼가 32.6%, 호평벼 34.0%, 동진1호가 34.8%였으며 재식밀도가 증가함에 따라 대유관속수 비율도 증가하는 경향이었다.

’Jungmo-2007’ is a new two-rowed barley cultivar developed in 2011 with distinct growth and good quality characteristics, respectively, that earlier heading date, lodging tolerant and lots of tiller, high yielding, and lager kernel size, better grain assortment, higher diastic power and black malt property than those of check variety ‘Hopumbori’. This cultivar was tested the yield and regional adaptation trials for three years in 3 southern regions. The cultiavar was from artificial cross between ‘Prisma’ with short culm length and earlier maturity and ‘Milyang 114’ with high yielding and better malt quality. ‘Jungmo-2007’ showed shorten the stem length to 16% comparing with 91cm of the check, which increase the lodging tolerant. The heading date was earlier 2 to 3 days than the check. It showed larger grain character with 48.5g in 1,000 kernel weight that 45.0g of the check. 97% of grain assortment that is one of the major property for better malting was higher 2% than that of the check. The yield was higher 5% than that of the check. Most quality in raw grain and malt was similar to the check in protein content, germination potential, water sensitivity etc. Especially this cultivar has a higher diastic power as 226WK than 196WK of the check and the malt showed like a black malt appearance. These characteristics could used not for malt for beer making but other processed barley foods.

For obtain basic data for application on two-rowed malting barley breeding program, it was investigated that growth and diseases resistance to 353 varieties of Korean(114) and induced(239) genetic resources used in barley breeding in current. Investigated growth and diseases characters were major yield components and viral and powdery mildew resistant. Hopumbori was checked cultivar to comparing the growth characters of the materials. Domestic materials(DM) was superior to induced materials(IM) in heading time. The check was 1st May and 33% of DM was earlier to the date while only 7% of IM was before the date of check cultivar. In examination of late heading-date(late 6th May) ratio, IM showed more late maturity characteristics than DM. The tillering capacity was better in DM as 49% and 23% of IM in spike number per unit area, respectively. 58% of IM showed longer the spike length, while 20% of IM showed more kernel number per spike, respectively, than the check variety. It was a little resistant materials to viral disease. In powdery mildew resistance test, 51 materials showed resistant responses such as no infection or necrotic spots. The related resistant genes were assumed 5 genes, Mlg, Mla12, M1k+M1a9 and M1a1 or Mlg+M1(CP).

To obtain basic information of diseases resistant degree of Korean wheat cultivars, we investigated the diseases occurrence and examined field resistance of the materials against to the major diseases. Disease occurrence was investigated in southern regions from March to May, 2012. And the resistance degree was tested to 30 Korean wheat cultivars seeded in autumn. After wintering season, Soil-borne wheat mosaic virus(SBWMV) was infected as 29.4% in the regions. The sharp eyespot was infected about 43% in stem base even if it was not showed distinct symptoms yet. Three Fusarium spp. were identified from rotten stem base and root crown. After heading, mainly fungal damage such as powdery mildew, leaf rust, sharp eyespot and Fusarium head blight were prevalent. Around the harvest season, discoloration of grain by precipitation also occurred and which was different infection degree depending on the each cultivar. 14 cultivars as Geurumil, Dajoongmil showed resistant leaf yellowing spot symptoms. In powdery mildew resistance investigation, recently developed cultivars were more susceptible comparing to none or a little symptom manifestation of older varieties.

‘청아’는 중부지역 적응 중생 고품질 벼를 육성할 목적으로 1994년 하계에 외관 품위와 밥맛이 우수한 일본 도입품종인 기누히까리를 모본으로, 농가포장에서 수집된 유전자원 중 숙색 등 외관과 밥맛이 좋은 ‘양주선발’을 부본으로 인공교배한 후, 1995년 하계에 F1 15개체 양성, 1996년 하계에 F2 세대에서 집단선발 하였고 F3∼F5 세대를 집단육종법으로 양성한 뒤 F6 부터 계통육종법에 따라 우량계통을 선발 고정시켰다. 2002년부터 2003년까지 2년간 생산력검정 시험을 실시하였고 품위가 양호하며 밥맛이 좋은 SR21159-B-B-B-26-1을 선발하여 ‘수원495호’로 계통명을 부여한 후 2004년부터 2006년까지 3년 간 지역적응시험을 실시한 결과 그 우수성이 인정되어 2006년 12월 직무육성 신품종 선정위원회에서 국가목록등재품종으로 선정됨과 동시에 ‘청아’로 명명하였다. ‘청아’의 평균 출수기는 보통기 보비재배에서 8월 6일로 ‘화성벼’보다 4일 빠른 중생종이고, 간장 87 cm, 이삭길이 20 cm, 주당 수수 14개, 수당립수 106개, 등숙률 89.1%로 ‘화성벼’와 비슷한 특성이며, 현미천립중이 20.6 g으로 중립종이다. ‘청아’는 잎도열병, 흰잎마름병(K1, K2, K3), 바이러스병 및 멸구류 등 병해충에 대한 저항성은 약하다. ‘청아’의 내냉성은 중강 정도였으며, 불시 출수는 ‘화성벼’보다 약한 경향으로 나타났다. 쌀 품질 특성에서 ‘청아’는 쌀 외관은 심복백이 거의 없이 외관품위가 우수하며, 이화학적 특성 중 아밀로스함량은 19.3%로 ‘화성벼’ 보다 낮은 편이다. ‘청아’의 쌀 수량성은 지역적응시험 보통기 보비재배에서 평균 쌀 수량이 5.56 MT/ha로 ‘화성벼’보다 5% 증수되었다. ‘청아’의 재배적지는 중부평야, 남부중간지 및 중서부해안 지대이다.

Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.

Protein related parameters of pan bread and white salted noodles prepared from 26 Korean wheat cultivars and 6 commercial and imported wheat flours were evaluated to elucidate the relationship between rheological properties and end-use characteristics and to determine the effects of Glu-1 and Glu-3 alleles on those characteristics in Korean wheat cultivars. SDS-sedimentation volume based on protein weight was positively correlated with mixograph parameters and maximum height of dough and also positively correlated with bread loaf volume, crumb firmness and springiness of cooked noodles. Within Glu-1 loci, 1 or 2* subunit and 5 + 10 subunits showed longer mixingtime, higher maximum height of dough, and larger loaf volume than null allele, 2.2 + 12, and 2 + 12 subunits. Cultivars with 13 + 16 subunits at Glu-B1 locus showed higher protein content and optimum water absorption of mixograph than cultivars with 7 + 8 subunits. At Glu-3 loci, Glu-A3d showed longer mixing time than Glu-A3e, and Glu-B3d and Glu-B3h had stronger mixing properties than Glu-B3i. Glu-B3h had higher loaf volume and hardness of cooked noodles than Glu-B3d. Glu-D3a had lower protein content than Glu-D3c, and Glu-D3b showed stronger mixing properties than Glu-D3a. Glu-D3c showed lower hardness of cooked noodles than others.

Allelic variations in glutenin and puroindolines of Korean wheat cultivars evaluated to determine the effects of allelic variations on physico-chemical properties of flour and qualities of white salted noodles. In grain hardness and flour yield, Pinb-D1b had higher hardness index and flour yield than Pinb-D1a alleles. Glu-B1b and Glu-D1f also had lower hardness index than other alleles at the same locus and Glu-A1c, Glu-A3e and Glu-B3i alleles showed lower flour yield than other alleles. In flour compositions, Pina-D1b and Pinb-D1b showed higher particle size, ash and damaged starch content and lower lightness of wheat flour than Pina-D1a and Pinb-D1a. Glu-A1c, Glu-B1b, Glu-D1f, Glu-B3d and Glu-B3i showed lower particle size of flour than other alleles at Glu-1 and Glu-B3 locus. Korean wheats with Glu-B1f, Glu-D1a and Glu-B3b alleles had higher damaged starch content and lower lightness of flour than wheats other alleles at the same locus. Glu-B1b, Glu-D1f, Glu-B3d and Pina-D1a showed lower protein content and Glu-A1c, Glu-B1b, Glu-D1f Glu-B3d, Glu-B3i and Pinb-D1b showed lower SDS-sedimentation volume than other alleles. Hardness of cooked noodles ranked as Glu-A1a > Glu-A1c > Glu-A1c at Glu-A1 locus. Glu-B3h showed higher hardness of cooked noodles (5.10 N) than other alleles at Glu-B3 locus (< 4.66 N).

End-use properties of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW(Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. In lightness of prepared noodle dough sheet, Lightness value(L*) of KWC was lower than those of commercial flour for making white salted noodle(Com1), commercial flour for making for yellow alkaline noodle(Com2), and commercial flour for multi-purpose(Com4). Lightness value(L*) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In end-use quality of bread, Bread volume of commercial flour for making bread(Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

Flour characteristics of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW(soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS(dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Particle size of flour positively correlated with ash, damaged starch, and lightness value(L*) of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie(Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. SDS sedimentation volume based on a constant flour weight(SDSS) of KWC was lower than those of DNS and Com3. Mixing time and maximum dough height(Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW(Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWC flours showed higher amylose content and lower peak viscosity than those of AH(Australian hard), ASW, commercial flour for making white salted noodles(Com1), commercial flour for making yellow alkaline noodles(Com2) and Com3.

In April 2009 two wheat cropping fields, Jeonju and Gimje in Jeonbuk Province, showed yellowish leaves and dead tillers in stem bases with sharp lens-shaped darken lesions. The disease incidence in wheat cultivar Jopummil ranged from 2.2 to 43.5%, with a mean incidence of 28.5%. The different incidence was related the seeding date. Earlier seeding (15th October) fields showed severe incidence as 25.5 to 43.5% while late seeding around the end of October weakened incidence in the cultivar. Based on morphology and pathogenic characteristics, the fungus was identified as Rhizoctonia cerealis that causes sharp eyespot in wheat. The disease severely affected growth and yield including culm length, spike length, number of kernel. The average culm length of the infected cv. Jopummil was 66 cm while that of healthy plant was 74 cm. The number of kernel and tiller per unit area was decreased only in the case of more than 13% incidence, but the length of heads was not significantly different compared with that of the healthy plants.

To investigate seed non destructive and fast determination technique utilizing near infrared reflectance spectroscopy (NIRs) for screening ultra high oleic (C18:1) and linoleic (C18:2) fatty acid content sesame varieties among genetic resources and lines of pedigree generations of cross and mutation breeding were carried out in National Institute of Crop Science (NICS). 150 among 378 landraces and introduced cultivars were released to analyse fatty acids by NIRs and gas chromatography (GC). Average content of each fatty acid was 9.64% in palmitic acid (C16:0), 4.73% in stearic acid (C18:0), 42.26% in oleic acid and 43.38% in linoleic acid by GC. The content range of each fatty acid was from 7.29 to 12.27% in palmitic, 6.49% from 2.39 to 8.88% in stearic, 12.59% of wider range compared to that of stearic and palmitic from 37.36 to 49.95% in oleic and of the widest from 30.60 to 47.40% in linoleic acid. Spectrums analyzed by NIRs were distributed from 400 to 2,500 nm wavelengths and varietal distribution of fatty acids were appeared as regular distribution. Varietal differences of oleic acid content good for food processing and human health by NIRs was 14.08% of which 1.49% wider range than that of GC from 38.31 to 52.39%. Varietal differences of linoleic acid content by NIRs was 16.41% of which 0.39% narrower range than that of GC from 30.60 to 47.01%. Varietal differences of oleic and linoleic acid content in NIRs analysis were appeared relatively similar inclination compared with those of GC. Partial least square regression (PLSR) among multiple variant regression (MVR) in NIRs calibration statistics was carried out in spectrum characteristics on the wavelength from 700 to 2,500 nm with oleic and linoleic acids. Correlation coefficient of root square (RSQ) in oleic acid content was 0.724 of which 72.4 percent of sample varieties among all distributed in the range of 0.570 percent of standard error when calibrated (SEC) which were considerably acceptable in statistic confidence significantly for analysis between NIRs and GC. Standard error of cross validation (SECV) of oleic acid was 0.725 of which distributed in the range of 0.725 percent standard error among the samples of mother population between analyzed value by NIRs analysis and analyzed value by GC. RSQ of linoleic acid content was 0.735 of which 73.5 percent of sample varieties among all distributed in the range of 0.643 percent of SEC. SECV of linoleic acid was 0.711 of which distributed in the range of 0.711 percent standard error among the samples of mother population between NIRs analysis and GC analysis. Consequently, adoption NIR analysis for fatty acids of oleic and linoleic instead that of GC was recognized statistically significant between NIRs and GC analysis through not only majority of samples distributed in the range of negligible SEC but also SECV. For enlarging and increasing statistic significance of NIRs analysis, wider range of fatty acids contented sesame germplasm should be kept on releasing additionally for increasing correlation coefficient of RSQ and reducing SEC and SECV in the future.