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Hae Chune Choi,Sang Nag Ahn,Ha Cheol Hong,Yeon Kyu Kim,Hung Goo Hwang,Tae Young Kim 한국육종학회 2006 한국육종학회지 Vol.38 No.3
Various mutants of specialty rice were derived from Ilpumbyeo, a high-quality japonica rice cultivar, through muta-tion breeding by MNU treatment on fertilized egg cells of rice spikelets. The selected mutants revealed glutinous, semi-glutinousfthem were
Hae Chune Choi(崔海椿),Ha Cheol Hong(洪夏鐵),Baek Hie Nahm(南佰熙) 한국육종학회 1997 한국육종학회지 Vol.29 No.1
To elucidate the major components of rice quality associated with the palatability in japonica, twelve japonica rice cultivars were examined for several physicochemical properties, endosperm structure of rice grain and physical characteristics or sensory palatability of cooked rice. The rice materials used showed narrow varietal variation in grain size and shape, alkali digestibility, gel consistency and amylose and protein contents, but considerable difference in appearance and texture of cooked rice in two years. Significant variations in varieties (V), harvested years (Y), and V x Y interaction were recognized in most of the physicochemical properties except alkali digestibility, volume expansion rate and texturogram of cooked rice. There was relatively larger coefficients of variation for both varieties and years in Mg/K ratio, iodine blue value of extracted solids and amounts of extracted solid matter during cooking, breakdown and setback viscosity, and short chain ratio of amylopectin. The physicochemical properties significantly associated with glossiness or global palatability score of cooked rice were the peak, hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice. Global sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination in two years. Inconsistent distribution of tested japonica rices over years on the plane of two integrated quality components indicated that there were some different high-quality rice types and those environmental response on grain quality was greatly different.
A New Bacterial Blight Resistant, High-Quality Cultivar, "Seogjeongbyeo" Adaptable to Reclaimed Area
Hae Chune Choi,Hung Goo Hwang,Ha Cheol Hong,Yeon Gyu Kim,Hong Yeol Kim,Moon Tae Song,Yong Hwan Choi,Chang In Yang,Jong Doo Yea,Young Chan Cho,Man Kee Baek,Eung Gi Jeong,O Young Jeon 한국육종학회 2005 한국육종학회지 Vol.37 No.3
A New High-Quality, Lodging Tolerant and High-Yielding Rice Cultivar "Jinpumbyeo"
Hae Chune Choi,Yeon Gyu Kim,Ha Cheol Hong,Hung Goo Hwang,Huhn Pal Moon,Sang Nag Ahn,Young Seop Shin,Jeom Ho Lee,Kuk Hyun Jung,Hong Yeol Kim,Sae June Yang,Young Chan Cho,Soo Yeon Cho 한국육종학회 2003 한국육종학회지 Vol.35 No.4
“Jinpumbyeo” is a new japonica rice cultivar developed from a cross between lodging tolerant semi-dwarf plant type, SR14703-60-5-GH1 and high eating quality cultivar Suweon353 by the rice breeding team of National Crop Experiment Station, RDA made in 1987
A New High-quality, Semi-dwarf and High-yielding Rice Cultivar Surabyeo
Hae Chune Choi,Yeon Gyu Kim,Sang Nag Ahn,Ha Cheol Hong,Huhn Pal Moon,Soo Yeon Cho,Hung Goo Hwang,Chang In Yang,Moon Tae Song,Sae June Yang,Hong Yeol Kim,Rae Kyeong Park,Yun Sun Kim 한국육종학회 2003 한국육종학회지 Vol.35 No.3
“Surabyeo” is a new japonica rice cultivar developed from a backcrossed combination between the F1 of “Suweon 345/ Kanto PL4” and “Suweon 345” of lodging tolerant, semi-dwarf, high-quality rice line by the rice breeding team of National Crop Experiment St
A Medium-maturing, Multi-Disease Resistant and High-Quality Rice Cultivar, "Sampyeongbyeo"
Hae Chune Choi,Hung Goo Hwang,Ha Cheol Hong,Yeon Gyu Kim,Chang In Yang,Young Chan Cho,Yong Hwan Choi,Sae Jun Yang,Hong Yeol Kim,Jong Doo Yea,Huhn Pal Moon,Soo Yeon Cho,Sang Nag Ahn 한국육종학회 2005 한국육종학회지 Vol.37 No.2
Varietal Difference in Popping and Endosperm Characters Associated with Popping Quality of Rice
Hae Chune Choi,Yeon Gyu Kim,Soo Yeon Cho,Seon Soo Jo,Jeong Hyun Ji 한국육종학회 2006 한국육종학회지 Vol.38 No.2
This study was caried out to identify varietal diferences in poping characteristics of brown and polished rice and toelucidate the morphological and physicochemical properties related to poping quality. Nineteen rice varieties including japonica,argevarie