본 연구의 목적은 쌀소득보전직불제가 농가소득 변동성에 미친 영향을 분석하는 것이다. 분석에는 2013~2017년 '농가경제조사'와 '농축산물 생산비 조사'에서 추출한 375개 농가 패널 자료가 사용되었다. 분석방법은 변동계수 비교, 분산분해분석, 그리고 로버스터 회귀모형을 이용하였다. 직불금 여부에 따른 농가소득 변동성 차이를 분석한 결과, 직불금은 농가소득의 변동성을 유의하게 감소시킨 것으로 확인되었다. 분산분해분석을 통해 농업소득의 분산은 총수입(변동직불금 제외)의 분산으로 75%, 농업비용의 분산으로 19.8%, 변동직불금의 분산으로 6.0% 설명될 수 있음을 확인하였다. 회귀분석 결과 쌀재배면적이 클수록 소득안정화 효과는 커지는 것으로 나타났다.

Phosphine (PH3) fumigation has been widely used for controlling storedgrain insect pests, causing the development of resistance of stored-grain insect pests to phosphine. PH3 resistance in Sitophilus oryzae has been reported in Korea. However, PH3 resistance in Tribolium castaneum has not been reported yet. This study was conducted to determine susceptibilities of T. castaneum collected from five different domestic locations to PH3. The susceptibility to PH3 was investigated using the FAO fumigation method. All domestic T. castaneum individuals were controlled by PH3 at 0.04 g m-3. At 0.01 g m-3, T. castaneum collected from two domestic locations did not exhibit 100% mortality. A P45S point mutation in dihydrolipoamide dehydrogenase (dld) gene was found in a PH3-resistant strain of T. castaneum (Aus07), but not in five domestic stains or a PH3-susceptible strain (Aus10). No significant difference was found in dld or cyt-b5-r gene expression across all tested strains. However, the Gyeongju-collected strain of T. castaneum showed more than a 1.7-fold increase in cyt-b5-r expression compared to the Aus07 strain. cDNA sequence analysis revealed that P45S (C133T) in the dld gene was only present in Aus07. A characteristic single nucleotide polymorphism in the cyt-b5-r gene sequence was identified in the five domestic strains. This study suggests that it is necessary to continuously monitor PH3-susceptibility of T. castaneum in Korea to quickly identify resistant individuals and prevent the spread of PH3 resistance through rapid control.

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.

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.

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.

This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed ‘Samgwang’, and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using ‘Baromi’ was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.