This experiment was carried out to study the effect of rice black-streaked dwarf virus(RBSDV) infection rate on forage productivity of corn varieties in Cheonan of chungcheongnamdo from 2006 to 2008. Forage corn varieties of 10 were cultivated with first cropping(seeding in the last ten days of April) and second cropping(seeding in the last ten days of May) system in field and tested the infection rates of RBSDV and productivity of forage. The Infection rate of RBSDV was significant difference between corn varieties in middle district of Korea. Resistant corn varieties for RBSDV were ‘Kwanganok’, ‘P3156’, ‘Kwangpeyongok’ and ‘P3394’ but susceptible varieties were ‘Suwon19’, ‘DK697’, ‘GW6959’ and NC+7117. Dry matter(DM) yield of forage corn according with infection rates of RBSDV in field was significant difference between varieties(p<0.05). DM yield of susceptible varieties, ‘Suwon 19’, ‘DK697’ and ‘GW6959’ was lower about 20% than that of resistant varieties, ‘Kwangpeyongok’ and ‘P3156’. For increasing the productivity of forage corn, recommend of resistant varieties for RBSDV and control of seeding time are very important in middle district of Korea.

본 시험은 사료용 옥수수의 검은줄오갈병에 대한 저항성 품종을 선발하기 위하여 2006년부터 2008년까지 전라북도고창에서 수행하였다. 국내외 사료용 옥수수 10품종을 1모작과 2모작으로 재배하여 품종에 따른 검은줄오갈병의 이병률과 수량성을 조사하였다. 그 결과 사료용 옥수수 품종에 따른 검은줄오갈병의 발병률이 차이가 있는 것으로 나타났다 (p<0.05). 검은줄오갈병에 대한 저항성의 정도를 4개의 그룹으로 분류하면, 매우 강한 그룹은 ‘광안옥’과 ‘광평옥’, 강한 그룹은 ‘P3156’과 ‘P3394’, 중간 그룹은 ‘청안옥’과 ‘P32P75’, 약한 그룹은 ‘NC7117’, ‘수원 19호’ ‘DK697’및 ‘GW6959’ 품종이었다. 검은줄오갈병 발생에 따른 사료용 옥수수의 건물수량은 품종 간에 차이가 있었으며(p<0.05), 검은줄오갈병 저항성 품종인 ‘광안옥’, ‘광평옥’,‘P3156’ 및 ‘P3394’ 품종은 이병성 품종보다 건물수량이14～26% 많았다. 따라서 검은줄오갈병 발생이 심한 지역에서 옥수수 재배를 할 때는 반드시 저항성 품종을 선택하는것이 중요하다

This experiment was conducted to evaluate the effect of seeding rate on the quality and yield of whole crop rice variety, "Namil". Whole crop rice variety, "Namil", was direct seeded at 25 April. The seeding rate were four level(30, 60, 90, and 120㎏/㏊). There was not found significantly difference plant height and dry matter(DM) content among seeding rate. Acid detergent fiber(ADF) and neutral detergent fiber(NDF) content was increased until 90㎏/㏊ of seeding rate. The content of TDN(total digestible nutrient) decreased also with increased seeding rate until 90㎏/㏊ seeding rate. The highest fresh and DM yield showed at 120㎏/㏊ seeding rate. But there was not found significantly difference among 60, 90 and 120㎏/㏊ seeding rate. Although high seeding rate increase the DM yield, 60㎏/㏊ seeding rate will be recommendable as proper seeding rate for whole crop rice.

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

Seeds of colored rice generally have high anthocyanin and flavonoid content but some cultivars have low seed germination rate. This defect poses unstable seedling establishment in nursery bed. The seed gravity variations of 10 colored rice varieties and its effect on germination, seed soaking duration and their optimum seeding rates for seedling raising in machine transplanting were investigated in the experiment. Based on seed gravity distribution of the 7 black- and 3 red-colored rice varieties at three levels of seed gravity (1.0<, 1.0~1.06, 1.06>), the black colored seeds such as Josaengheugchal and Sinmyungheugchal had high amount of specific gravity of below 1.0 ranging from 86~ 96%, while they had only 3~13% of seeds in specific gravity above 1.06. Sintoheugmi, Heugjinju, Heugnam, Heugkwang had various mass of seeds, showing 29~44% for specific gravity of below 1.0, 24~39% for 1.0~1.06 and 25~45% for above 1.06. On the other hand, the red colored rice such as Hongjinju, Jeogjinju and Geonkanghongmi had high percentage of specific gravity of above 1.06 with 84~86% while they had only 9~12% of specific gravity below 1.0 similar to Ilmibyeo of noncolored rice. The black colored seed generally showed low germination percentage, slow germination speed and long mean germination time, and low water absorption rate as compared with seed of the red colored rice which was similar to those of Ilmibyeo used as a control cultivar. The black colored seeds took 2~4 days longer seed soaking duration than the red colored rice before germination. This was related to high seed amount of specific gravity below 1.0 in black colored rices. The high amount of seed gravity above 1.06 in the colored rice seeds was positively correlated with percentage of germination, germination speed and mean germination time, ripened grain ratio and water absorption. Seed gravity distribution effect were less pronounced between back- and red- colored seeds in seedling emergence. The black colored rice has slightly lower normal seedling emergence rate than the red colored rice and Ilmibyeo in the seedbed soil due to high percentage of ungerminated seed. Normal seedling emergence rate of the black colored rice in the seedbed was 75.2~82.2% for 10-day old seedling and 85.3~ 90.9% for 30-day old seedling which was lower by 4.5~ 8.0% and 0~3.3%, respectively, than the red colored rice. Based on the normal seedling number per tray of Ilmibyeo for seeding rate of 10-day and 30-day old seedlings, the recommended seeding rate of black colored rice is 200~ 220g seeds for the 10-day old seedling and 110~130g for the 30-day old seedling in transplanting rice while the seeding rate of the red colored rice was 220g seeds for the 10-day old seedling and 130g for the 30-day old seedling.

High temperature impairs rice grain yield and quality. To understand the effect of high temperature on leaf physiological activity and grain filling, two cultivars of rice that Dongan and Ilpum were exposed to high temperature during ripening stage. Grain filling rate, perfect grain ratio and grain weight of high temperature (27℃±4℃) treated both rice cultivars were decreased than those of control temperature (22℃±4℃) treated. The reduction rates of grain filling ratio, perfect grain ratio and grain weight of high temperature treated to control treated rice were higher in Ilpum than Dongan. Chlorophyll contents of rice leaves under high temperature at early ripening stage were higher than those of control temperature, but those were slowly decreased with no difference between temperature treatment since at mid ripening stage. Although chlorophyll a/b ratio under high temperature was decreased from heading to 15 days after heading, that was gradually increased since 15 days after heading. Protein concentrations of rice leaves for ripening stage was a similar pattern with chlorophyll changes. The rate of photosynthesis at 14 days after heading under high temperature was higher than those of control temperature, but there was no difference at those of 7 and 34 days after heading between two temperature treatment. Free sugars under high temperature treated leaves were lower than control temperature. Consequently, these results exhibit that high temperature accelerate leaf physiological activity as chlorophyll synthesis and photosynthesis rate unlike the deterioration of grain filling.

BADH1 and BADH2 are two homology genes, encoding betaine aldehyde dehydrogenase in rice. In the present study, we scanned BADHs sequences of 295 rice cultivars, and 10 wild rice accessions to determine the polymorphisms, gene functions and domestication of these two genes. A total of 16 alleles for BADH1 and 10 alleles for BADH2 were detected in transcription region of cultivars and wild species. Association study showed that BADH1 has significant correlation with salt tolerance in rice during germination stage, the SNP P11483(T/A)ishighlycorrelatedwithsalttoleranceindex(STI)(P<10-4). While, BADH2 was only responsible for rice fragrance, of which two BADH2 alleles (P23036, P25390) explain 97% of aroma variation in our germplasm. It indicated that there are no overlapping functions between the two homology genes. In addition, a large LD block was detected in BADH2 region, however, no large LD blocks in a 4-Mb region of BADH1. Only BADH2 region shown significant bias Tajima’s D value from the balance. Extended haplotype homozygosity study revealed fragrant accessions had a large LD block that extended around the mutation site (P23036) of BADH2, while both of the BADH1 alleles (SNP P11483(T/A)) did not show large extended LDblock. All these results suggested that BADH2 was identified as a domesticated gene during rice evolution, while BADH1 was not selected by human beings.