지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
‘Baegokchal’, a glutinous rice variety (Oryza sativa L.) with medium late maturation period, was developed by the rice breeding team of Department of Fuctional Crops, NICS, RDA in 2008. It was derived from a cross between a glutinous cultivar ‘Dongjinchalbyeo’ as glutinous cultivar and F1 of ‘YR17334Acp24/Hwayeongbyeo’ in 1998/1999 winter season. The progenies of the cross were selected by pedigree and bulk breeding method until F5 generation. As a result, a promising line ‘YR20665-20-1-2’ was selected and designated as ‘Milyang 225’ in 2006. The local adaptability test of ‘Milyang 225’was carried out at six locations during 3 years from 2006 to 2008. ‘Baegokchal’ showed tolerant to lodging with good canopy architecture as 81cm of culm length, erect leaf blades and stiff culm. It is resistant to bacterial blight K1, K2, K3 races, rice stripe virus, and leaf blast disease. The endosperm of ‘Baegokchal’ is glutinous and its whiteness is almost the same with Shinseonchalbyeo. The average yield potential of this cultivar is 5.26 MT/ha as milled rice at ordinary fertilizer level of local adaptability test. This cultivar will be adaptable to the middle and southern plain area of Korea.
목차
등록된 정보가 없습니다.
참고문헌 (13)
참고문헌 신청
Bae SM / 1999 / The superiority of Korean traditional wines and their industrial application methods / Food Industry and Nutrition 4 : 9 ~ 12
Bean MM / 1984 / Some physicochemical and food application characteristics of Califonia waxy rice varieties / Cereal Chem 61 : 475 ~ 480
Choi YH / 1999 / Texture and restrogradation characteristics of Injeulmi made by different varieties of waxy rice / J. Kor. Soc. Food Sci. Nutr 28 (4) : 837 ~ 844
Kang MY / 1993 / Literature review on the Korean traditional rice processed foods / Kor. J. Crop Sci 38 (1) : 85 ~ 101
Lee BD / 2008 / Rice processing in food industry / Food Industry and Nutrition 13 (2) : 1 ~ 8
Bean MM / 1984 / Some physicochemical and food application characteristics of Califonia waxy rice varieties / Cereal Chem 61 : 475 ~ 480
Choi YH / 1999 / Texture and restrogradation characteristics of Injeulmi made by different varieties of waxy rice / J. Kor. Soc. Food Sci. Nutr 28 (4) : 837 ~ 844
Kang MY / 1993 / Literature review on the Korean traditional rice processed foods / Kor. J. Crop Sci 38 (1) : 85 ~ 101
Lee BD / 2008 / Rice processing in food industry / Food Industry and Nutrition 13 (2) : 1 ~ 8
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