작물의 스트레스 조기 진단은 농업에 있어 빠른 대응을 가능하게 해 피해를 경감시킬 수 있어 중요한 기술이다. 기존의 스트레스 진단이 가진 파괴적인 형식의 시료 채집과 양분 분석에 많은 노동력을 필요로 한다는 단점 극복을 위해 새로운 기술 개발이 필요하다. 미래에는 대단위 영상을 이용한 생육 진단 기술에 대한 수요가 높아질 것으로 예상되어 이를 이용한 연구를 진행하였다. 본 연구는 2023년 경상남도 밀양시에 위치한 국립식량과학원 실험 포장에서 수행되었으며, 무인항공기(UAV)를 이용하여 양분 결핍 처리(관행시비, 질소 결핍, 인 결핍, 칼륨 결핍, 무비)에 따른 벼의 생육을 조사했다. UAV를 이용해 생육 기간 중 총 6회에 걸쳐 포장을 촬영하였고, 영상을 기반으로 11개의 식생 지수를 산출하여 기계학습을 통해 양분 결핍을 진단하는 모델을 구축하여 평가했다. 연구 결과에 따르면, 엽록소 함량과 관련된 지수인 NDRE (Normalized Difference Red Edge)가 가장 높은 중요도를 나타내어 벼의 양분 상태를 효과적으로 진단하는 데 유용하다는 것을 확인하였다. 6개의 각 단계별로 모델을 평가하였을 때 모든 단계에서 accuracy가 0.7 이상으로 나타났다. 조기 진단을 위해 첫 촬영 날짜인 7월 5일의 자료로 모델을 만들어 다른 회차에 적용하여 모델의 성능을 평가한 결과, 5개의 모든 단계에서 0.9 이상의 accuracy를 얻었다. 종합적으로, UAV 영상 기반의 식생 지수를 활용한 양분 결핍 진단은 벼의 생육을 조기에 예측하는 데 효과적이며, 이는 정밀 농업 분야에서 시간과 노동을 절감하고 양분 관리를 개선하는 데 도움이 될 것으로 기대된다.

Spiders play an important role in regulating insect pests in the agricultural ecosystem. The community structure and biodiversity of rice field spiders were surveyed in 5 areas (Anseong, Nonsan, Imsil, Namwon, and Gurye) from 20 May to 30 September, 2021. A total of 5,525 spiders collected were identified as 64 species of 17 families. Species richness and abundance were high in Lycosidae, Tetragnathidae and Linyphiidae. The similarity of rice field spider communities among regions was about 72% and was divided into three groups: the middle inland area, the southern mountainous area, and the southern inland area. Species diversity averaged as 2.55±0.06. On the seasonaliy of The boidiversity tended to increase toward the latter half of cultivation.

The small brown planthopper (SBPH), Laodelphax striatellus, is a major insect pest for the rice plants. SBPH is also a known vector of rice stripe virus (RSV), which causes severe yield losses in rice crops throughout the East Asia. RSV is persistently transmitted by SBPH and can also be transmitted to offspring through transovarial transmission. SBPH is known to migrate from China to the west coast of the Republic of Korea (ROK). The study investigated the impact of temperature on the acquisition and transmission of RSV by SBPH in ROK, which is expected to experience increased migration and emergence of SBPH due to climate change. The results revealed that the acquisition and transmission rates of RSV were higher at 27°C compared to 24°C, with rates of 100% and 78.3%, respectively. However, at 30°C, the acquisition and transmission rates of RSV was decreased. The results suggests that temperature can impact the transmission of RSV by SBPH. To investigate this further, SBPH adults were fed on RSV-infected plants and infection rates were compared across various tissues, including the head, salivary glands, midgut, Malpighian tubules, ovary, and hindgut. Results showed that at 36 hours post-infection, RSV was highly detected in the Malpighian tubules, ovary, and hindgut. At 48 hours post-infection, RSV was also detected in the thorax. These results suggest that the transmission rates of RSV in SBPH increase with temperature between 24-27°C, but decrease at 30°C, indicating that the vectorial capacity of SBPH for RSV decreases above a certain threshold.

The system of rice intensification (SRI) has been proposed as a way of transitioning towards more sustainable rice farming. In rainfed rice farming, however, various environmental constraints often make SRI practices challenging to adopt. We conducted an on-farm experiment in 30 rainfed lowland fields to examine the technical efficacy of SRI in southern Cambodia during the wet seasons of over three years of 2012, 2013, and 2015. Across the three years, the SRI practices produced significantly greater plant biomass and grain yield than non-SRI. We ascribed the yield increase to the increased number of grains per land area as the increased number of spikelets per panicle rather than the number of panicles per land area. With no significant difference in seedling age between the SRI and the non-SRI, we attributed the more substantial number of grains per panicle to the reduced planting density, increased manure application, and reduced amount of inorganic fertilizers in SRI fields. Our results suggest that the advantage of the SRI lies in the efficient use of internally available soil nutrients, whose mechanisms need quantitative understanding through future studies.

Given the recent increases in feed cost, the demand for rice straw has been increasing on dairy farms because it is cheaper than expensive imported forages. Therefore, it is necessary to study the effect of rice straw feeding on the growth and productivity of dairy heifers. This study compared how feeding tall fescue and rice straw affects the growth, age at first calving, and feed cost of heifers. we compared the growth, age at first calving, and feed cost for each group during the breeding period. Body height was higher in the tall fescue-fed group than in the rice straw-fed group (p<0.05). The length of the growing stage was significantly shorter in the tall fescue group than in the rice straw group (p<0.001) and the age at calving also showed a significant reduction in the tall fescue group compared to the rice straw group (p<0.001). However, the feed cost was lower in the rice straw group because of the difference in the unit price of forage (p<0.001). Based on these results, during the growing period, the rice straw group had delays in growth and the age at first calving compared to the tall fescue group, but also had reduced feed costs in the short term.

Understanding changes in fermentation characteristics and microbial populations of forage silage during ensiling is of interest for improving the nutrient value of the feed for ruminants. This study was conducted to investigate the changes in fermentation characteristics and bacterial communities of whole crop rice (WCR) silage during the ensiling period. The chemical compositions, pH, organic acids and bacterial communities were evaluated at 0, 3, 6, and 12 months after ensiling. The bacterial communities were classified at both the genus and species levels. The dry matter content of WCR silage decreased with the length of storage (p<0.05), but there was no significant difference in crude protein and NDF contents. Following fermentation, the pH level of WCR silage was lower than the initial level. The lactic acid content remained at high levels for 3 to 6 months after ensiling, followed by a sharp decline at 12 months (p<0.05). Before fermentation, the WCR was dominated by Weissella (30.8%) and Pantoea (20.2%). Growth of Lactiplantibacillus plantarum (31.4%) was observed at 3 months after ensiling. At 6 months, there was a decrease in Lactiplantibacillus plantarum (10.2%) and an increase in Levilactobacillus brevis (12.8%), resulting in increased bacteria diversity until that period. The WCR silage was dominated by Lentilactobacillus buchneri (71.2%) and Lacticaseibacillus casei (27.0%) with a sharp reduction in diversity at 12 months. Overall, the WCR silage maintained satisfactory fermentation quality over a 12-month ensiling period. Furthermore, the fermentation characteristics of silage were found to be correlated to bacterial microbiome.

This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Baromi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.

This study investigated the physicochemical properties of protein-fortified rice flour by mixing rice flour (RF) with untreated and fermented plant proteins. Fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF) were prepared by solid-state fermentation of faba bean protein concentrate (UTFP) and chickpea flour (UTCF) using Bacillus subtilis. FMFP and FMCF exhibited higher crude protein, reducing sugar and starch contents more than their counterparts. The increased rate of essential and branched-chain amino acids in FMFP and FMCF exceeded that of crude protein. Adding plant proteins to RF decreased swelling power (SP) and increased solubility in RF-UTFP and RF-FMFP mixtures, while SP and solubility increased in RF-UTCF and RF-FMCF mixtures. All RF-plant protein mixtures showed higher gelatinization temperature and lower gelatinization enthalpy than RF. Thermal gelation was found in all RF-plant protein mixtures, but the RF-FMCF mixture may form weak and unstable gel structures. The increase in pasting viscosity was minimal for the RF-UTFP and RF-FMFP mixtures but more pronounced for the RF-UTCF and RF-FMCF mixtures. Overall, FMFP may be a potential protein source to supplement the protein deficiency in RF with minimal changes in RF-based foods’ rheological and textural properties.

This study investigated the effect of Lactiplantibacillus plantarum JSA22-fermented rice drinks on dextran sodium sulfate (DSS)-induced colitis in mice. Twenty-four mice were randomly assigned; No colitis (Con), colitis with tap water (DSS-only), colitis with unfermented rice (DSS-UFR), and colitis with fermented rice (DSS-FR). After inducing colitis with 2% DSS for 5 days, they were given Tap water, UFR drink, or FR drink for an additional 6 days. The DSS-FR group had significantly lower Disease Activity Index (DAI) scores compared to the DSS-only group, but no significant difference with the DSS-UFR group. Colon length was reduced in the DSS-only group. The DSS-only group had significantly higher IL-6 mRNA levels compared to the Con group, while the DSS-FR groups showed significantly lower IL-6 mRNA levels compared to the DSS-only group. These results suggest that rice drinks fermented with Lactiplantibacillus Plantarum JSA22 ameliorate the severity of DSS-colitis, by potentially reducing proinflammatory cytokines.

This study was conducted to determine the acceptability of locally accepted japonica rice varieties among 53 farmers in Bohol and 38 farmers in Nueva Ecija, who were further classified into adopters and non-adopters of the GUVA japonica rice variety. Snowball sampling was made on farmer adopters/cooperators of a high-quality seed multiplication and dissemination project in the said provinces. The farmer respondents were mostly male whose ages ranged from 30 to 80 years and with farm sizes from 0.5 to 16 hectares. The farmers’ rice variety and usage were assessed by comparing the GUVA japonica rice variety with their commonly planted indica rice variety based on its agronomic characteristics, yield and income potential, and seed purity concerns. The barriers/hesitations to adoption of the GUVA japonica rice variety, namely seed availability, varietal information, and market potential, must be complemented with the suggested improvements on the variety together with factors that convince the farmers for committed use of this variety. Researchers together with partner agencies must put a lot of thought on how to integrate and synchronize these concerns so that the farmers can adopt GUVA japonica rice. Interest check on the usage of GUVA japonica rice variety in rice production as well as suggested improvements were solicited as the basis for continuous R&D pursuits that would eventually promote and adopt the GUVA japonica rice variety from these provinces.

Rice ratooning is the cultural practice that easily produces secondary rice from the stubble left behind after harvesting the main crop. ‘Daol’ is an extremely early growing rice variety. Planting this variety early allows for an additional ratoon harvest after the primary rice harvest. The plant growth and yield of ratoon rice were very low compared to those of main rice. Protein, amylose content, and head rice rate were higher in ratoon rice than in main rice. The distribution by the rice flour particle size of main and ratoon rice was similar. The damaged starch content in ratoon rice was relatively high at 6.1%. Ratoon rice required a longer time and higher temperature for pasting than main rice. Compared to the original rice, peak viscosity (PV), hot paste viscosity (HPV), cool paste viscosity (CPV), and breakdown (BD) were very low, and setback (SB) was high. As a result of analyzing the gelatinization properties of main and ratoon rice using differential calorimetry, it was found that the onset (To), peak (Tp), and conclusion (Tc) of ratoon rice starch were processed at a lower temperature than those of main rice. The gelatinization enthalpy of both samples was similar. The distribution of amylopectin short chains in ratoon rice was higher than that in main rice.

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

Reported positive ion fragmentation of phenolic acid derivatives in rice (Oryza sativa L.) were summarized based on the literature. A total of eight phenolic acids (4 derivatives of ferulic acid, 3 derivatives of sinapic acid and p-coumaric acid) were isolated and identified from rice (raw and steamed) using UPLC-DAD-QToF/MS. Results revealed that 6-O-feruloylsurose was the major component with 3'-O-sinapoylsucorse being tentatively identified in Oryza sativa L. for the first time as a new hydroxycinnamoyl derivative in rice grains. In our study, raw brown rice had the highest phenolic acid contents with Samkwang showing higher phenolic acid content than Saeilmi and Sindongjin (12.41 vs. 7.89 and 3.10 mg/100 g dry weight, respectively). Of all varieties, brown rice had higher phenolic acid contents than white rice. These contents decreased considerably when rice was steamed whereas, p-coumaric acid and ferulic acid contents were increased. Additionally, contents of rice (raw and steamed) can be used as a fundamental report for new rice varieties.

Many changes in the scale and structure of the Korean rice cropping system have been made over the past few decades. Still, insufficient research has been conducted on the sustainability of this system. This study analyzed changes in the Korean rice cropping system’s sustainability from a system ecology perspective using an emergy approach. For this purpose, an emergy table was created for the Korean rice cropping system in 2011, 2016, and 202, and an emergy-based indicator analysis was performed. The emergy analysis showed that the total emergy input to the rice cropping system decreased from 10,744E+18 sej year-1 to 8,342E+18 sej year-1 due to decreases in paddy field areas from 2011 to 2021, and the proportion of renewable resources decreased by 1.4%. The emergy input per area (ha) was found to have decreased from 13.13E+15 sej ha-1 year-1 in 2011 to 11.89E+15 sej ha-1 year-1 in 2021, and the leading cause was a decrease in nitrogen fertilizer usage and working hours. The amount of emergy used to grow 1 g of rice stayed the same between 2016 and 2021 (specific emergy: 13.3E+09 sej g-1), but the sustainability of the rice cropping system (emergy sustainability index, ESI) continued to decrease (2011: 0.107, 2016: 0.088, and 2021: 0.086). This study provides quantitative information on the emergy input structure and characteristics of Korean rice cropping systems. The results of this study can be used as a valuable reference in establishing measures to improve the ecological sustainability of the Korean rice cropping system.

The insecticidal activities of 27 different commercial products with environmentally friendly organic material (EFOM) against Scotinophara lurida, a major rice pest, were evaluated in the laboratory using spraying methods on plants and insects. Seven plant-derived organic farming materials (EFOM-8, -10, -12, -13, -19, -20, and -26) with high insecticidal effects when sprayed directly on the insect’s body rather than on the plant were selected. In the indoor rice pot test, all 7 EFOMs showed an insecticidal rate of over 73.3% under irrigated conditions. Notably, EFOM-13 and EFOM-20 demonstrated much higher insecticidal rates, ranging from 1.5 to 1.8 times, in irrigated conditions compared to drained conditions. In the semi-paddy field test, EFOM-10 (80% garlic extract), EFOM- 13 (62% neem extract), and EFOM-26 (70% sophora extract+28% ethyl alcohol+2% pyrethrum extract) exhibited a higher control value of 88.9% in the irrigated paddy on the 7th day, surpassing the control values in the drained paddy by 1.4 to 1.9 times. The control value in the irrigated rice paddy field sprayed with EFOM-10 reached 86.2% on the 7th day, which was 1.4 times higher than 61.9% in the drained paddy. Taken together, the findings suggest that direct contact of the insect’s body with sufficient amounts of spray solution and the maintenance of paddy irrigation can enhance the controlling effect of EFOMs. These findings will be valuable in developing an optimal S. luridacontrol strategy for application in rice paddy fields in the near future.

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The -oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6- sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely -oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

This study was undertaken to provide basic data to aid product development and marketing by identifying purchasing behaviors and performing Important Performance Analysis (IPA) according to the consumption values of rice cakes. This study was conducted on 426 consumers who purchased rice cakes. Analysis was performed to determine general characteristics, consumption behaviors, preference for rice cakes, material preferences for rice cake development, need for rice cake development, and importance and satisfaction when selecting rice cakes. Cluster analysis classified consumption values into three clusters. The high and middle consumption value groups contained the greatest proportions of consumers aged over fifty. The high and medium consumption value groups preferred rice cakes more than the low consumption value group. Higher rice cake consumption value was positively associated with the greater preference for rice cakes. Furthermore, the perceived need to develop rice cakes was greatest in the high consumption value group. In addition, importance and satisfaction were positively associated with consumption value. IPA analysis showed that the attributes that require continuous attention because of their contributions to importance and satisfaction were taste, quantity, and hygiene. Different rice cake marketing and product development strategies are required for different consumption values.

Community composition and abundance of aquatic invertebrates are important for ecological functions. Community characteristics of insects and gastropods were compared in five regions to investigate the effect of geological factors in surveys conducted between June and August to analyze seasonal changes in invertebrate communities. Underwater traps were used to obtain a constant collection effect. Insect communities were dominated by Hydrochara affinis, Rhantus suturalis and Sigara nigroventralis, and nMDS analysis demonstrated the separation of their communities by region. H. affinis and Sternolophus rufipes were not found in Haenam and Cheolwon, respectively. The results showed the effects of regional temperature on the distribution of aquatic insects. Pomacea canaliculata, Hippeutis cantori and Austropeplea ollula were dominant in the gastropod community. The seasonal variation in the abundance of P. canaliculata was the most pronounced, and its abundance in August was 38.2 times higher than in June. The abundances of several species including Hippeutis cantori were negatively correlated with that of P. canaliculata. These results suggest that P. canaliculata is a pivotal factor that drives seasonal changes in gastropod community.

European and Turkish rice varieties were analysed to identify the traits associated with low-temperature germination. The aim of the study is to develop new rice varieties that can use these traits to reduce greenhouse gas emissions in rice fields. The average low temperature germination ratio (GR) in the European and Turkish rice varieties was 89.0±14.1%. The speed of the germination rate (SG) in Korean early maturing varieties, ‘Jopyeong’ and ‘Baekilmi’ was 1.3 and 3.5, respectively, whereas the European and Turkish varieties had a SG of 6.6. In terms of germination energy (GE) by the date, the European and Turkish varieties started germination within 4 days, while ‘Jopyeong’ and ‘Baekilmi’ began to germinate after 8 and 10 days, respectively. The mean germination time (MGT) for the European and Turkish varieties was 9.9±1.2 days. Between 4 to 10 days after inoculation, the germination velocity coefficient (GVC) for the European and Turkish varieties increased moderately from 2.6 to 5.3. After 10 days, the GVC rose rapidly from 7.0 to 12.0. ‘Jopyeong’ and ‘Baekilmi’ had slower germination rates compared to the European and Turkish varieties, in which the GVC increased moderately to 3.2 and 2.3, respectively, between 7 and 9 days after inoculation. The average mesocotyl elongation ability was 4.0±0.4 cm, with a range from 1.3 cm to 7.3 cm.

The aim of this study was to prepare rice straw silage using cabbage by-product and persimmon peel which are agricultural by-products produced during the same season in Korea. The treatments comprised a commercial corn silage as the control and four rice straw silages (P15-1, P15-2, P30-1, and P30-2) with different levels of persimmon peel supplementation (15%, 30%) and ensiled periods (1 or 2 months). The cabbage by-products were used to adjust silage moisture (approximately 65%). The quality of the experimental silages was evaluated based on organic acid content, palatability to three Holstein dairy cows, and manufacturing cost. In the corn silage, all chemical compositions, except total digestible nutrients and levels of lactic and butyric acids, were significantly (p<0.05) higher than those of the rice straw silages. However, considering the quality analysis using Flieg's score, the rice straw silage supplemented with 30% persimmon peel ensiled for 2 months (P30-2) was estimated as second grade to corn silage, and was relatively better in palatability to dairy cows than the other rice straw silages, which were considered third grade. The manufacturing cost of rice straw silages using cabbage by-product and persimmon peel compared to that of corn silage was reduced by 28%. Consequently, to prepare rice straw silage adjusted to 65% moisture using only cabbage by-products without inoculant, 30% of persimmon peel, 10% of ground corn, and 2% of molasses as a sugar source should be ensiled for at least 2 months.