건식 쌀가루 특성이 개선된 ‘미시루’의 농업적 특성

Abstract

The rice cultivar ‘Misiru’, which is ideal for rice flour production by dry milling, was developed by the rice breeding team atthe National Institute of Crop Science (NICS), Rural Development Administration (RDA), Korea, in 2017 to vitalize the rice processing industry. It is derived from a cross between ‘Daeripbyeo1’ and ‘Seolgaeng’. ‘Misiru’ was grown on a middle plain area by ordinary cultivation methods. The heading date was on August 13, culm length was 85 cm, and there were 12 panicles and 112 spikelets per panicle. The ripened grainratio was lower than that of ‘Hwaseong’; however, the 1,000 brown rice weight was 30.8 g, about 8 g heavier than that of ‘Hwaseong’. ‘Misiru’ showed medium resistance to blast but susceptibility to bacterial blight, viruses, and insect pests. It was resistant to lodging, whereaspre-harvest sprouting rate and cold tolerance were similar to those of ‘Hwaseong’. The milled rice appeared non-glutinous opaque, with opaquegrain rate of 83.7%. The rice grain was soft and starch granules in the endosperm were of spherical type, similar to wheat. The grain contained6.4% protein and 18.6% amylose (the content of the latter was similar to that in ‘Hwaseong’). However, its milled rice recovery rate waslower than that of ‘Hwaseong’. The average size of dry-milling rice flour was 64.4 μm, and the rate of damaged starch was 5.2%, lowerthan that of ‘Hwaseong’. ‘Misiru’ milled rice yield was 5.66 MT/ha, 8% higher than the yield potential of ‘Hwaseong’. The cultivar ‘Misiru’is thus suitable for rice flour production by dry milling (Grant No. 7682).