내도복성 및 내수발아성 고품질 가공밥 적성 벼 ‘중모1017’
Lodging and pre-harvest sprouting tolerant, high quality and suitable for processing cooked rice 'Jungmo1017'
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초록
The ‘Jungmo1017’ is a japonica rice variety developed from a cross between Suweon462 which has a good plantarchitecture, cold tolerance, moderately tolerant to leaf blast and bacterial blight and medium maturing habit, and Yeongdeog34which has translucent milled rice and good milling properties, by the rice breeding team at NICS, RDA in 2011. The headingdate of ‘Jungmo1017’ is August 16 and it is six days later than ‘Hwaseong’. ‘Jungmo1017’ has 65 cm of culm length whichis 18 cm shorter than those of ‘Hwaseong’ and 93 spikelet per panicle. The pre-harvest sprouting rate of ‘Jungmo1017’ is 8.6%that is lower than 27.7% of ‘Hwaseong’ on local adaptability test (LAT). It showed resistance to blast diseases and moderatelyresistant to bacterial blight (K1 race) and stripe virus, but susceptible to other races (K2, K3 and K3a) of bacterial blight, virusesand planthoppers. The milled rice of this variety exhibits translucent, clear non-glutinous endosperm and medium short grainshape. It has better palatability index of cooked rice (0.53) than that of ‘Hwaseong’. ‘Jungmo1017’ showed lower protein content(6.4%) and amylose content (18.0%). ‘Jungmo1017’ could use aseptic-packaged cooked rice or processing cooked rice becauseits hardness of cooked rice is soft, setback and balance is low and palatability of cold and aseptic rice showed high score. Thecharacters related to milling is better than those of ‘Hwaseong’. ‘Jungmo1017’ showed 5.01 MT/ha of milled rice productivityat 7 sites of middle plain, southern mid-mountainous and south-east coastal area in ordinary cultivation. ‘Jungmo1017’ could beadaptable to the middle plain area in Korea.
Abstract
The ‘Jungmo1017’ is a japonica rice variety developed from a cross between Suweon462 which has a good plantarchitecture, cold tolerance, moderately tolerant to leaf blast and bacterial blight and medium maturing habit, and Yeongdeog34which has translucent milled rice and good milling properties, by the rice breeding team at NICS, RDA in 2011. The headingdate of ‘Jungmo1017’ is August 16 and it is six days later than ‘Hwaseong’. ‘Jungmo1017’ has 65 cm of culm length whichis 18 cm shorter than those of ‘Hwaseong’ and 93 spikelet per panicle. The pre-harvest sprouting rate of ‘Jungmo1017’ is 8.6%that is lower than 27.7% of ‘Hwaseong’ on local adaptability test (LAT). It showed resistance to blast diseases and moderatelyresistant to bacterial blight (K1 race) and stripe virus, but susceptible to other races (K2, K3 and K3a) of bacterial blight, virusesand planthoppers. The milled rice of this variety exhibits translucent, clear non-glutinous endosperm and medium short grainshape. It has better palatability index of cooked rice (0.53) than that of ‘Hwaseong’. ‘Jungmo1017’ showed lower protein content(6.4%) and amylose content (18.0%). ‘Jungmo1017’ could use aseptic-packaged cooked rice or processing cooked rice becauseits hardness of cooked rice is soft, setback and balance is low and palatability of cold and aseptic rice showed high score. Thecharacters related to milling is better than those of ‘Hwaseong’. ‘Jungmo1017’ showed 5.01 MT/ha of milled rice productivityat 7 sites of middle plain, southern mid-mountainous and south-east coastal area in ordinary cultivation. ‘Jungmo1017’ could beadaptable to the middle plain area in Korea.
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