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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
Choi, Hae-Chune,Son, Yong-Hee,Cho, Soo-Yeon The Korean Society of Crop Science 1993 Korean journal of crop science Vol.38 No.1
자동분석기(Rapid Ftow Autoanalyzer) RF A-300을 이용한 쌀의 아밀로스 분석법을 확립하였다. 자동분석기로 분석한 아밀로스 함량을 Williams나 Juliano 등의 방법에 따른 분석결과와 비교하여 본 결과 매우 높은 직선적인 상관관계 (r=0.95$^{**}$-0.97$^{**}$)를 나타내었다. 자동분석기를 이용한 분석법으로 얻어진 아밀로스함량은 Juliano등의 분석법에 의해 얻어진 결과에 비해 저ㆍ중 아밀로스 품종에서는 1.0-2.0%가 높게, 고 아밀로스품종에서는 1%정도 낮게 측정된 반면 Williams등의 분석법에 따른 검정결과에 비해서는 2.0-5.0% 정도로 높은 함량을 나타내었는데 검정치가 저 아밀로스품종 쪽일수록 증가정도가 약간 큰 경향이었다. 세가지 분석방법간에 상호 직선적인 상관을 보이면서 쌀가루에 비해 녹말시료에서 아밀로스함량이 약간 높은 경향이었다. Several trials and errors were repeated to develop a simplified recipe of amylose analysis using a Rapid Flow Autoanalyzer(Alpkem, RFA-300). The amylose content of rice samples analyzed by the Rapid Flow Autoanalyzer were compared with those of Williams’ and Juliano’s assay. The results by the simplified recipe of RFA amylose analysis were highly correlated with those by Williams’ and Juliano’s method(r=0.95$^{**}$-0.97$^{**}$). The relative amylose content of defatted rice starch was higher than those of non-defatted rice flour, showing very close correlations between those analyzed by three method.
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
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
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
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,Yeon Gyu Kim,Ha Cheol Hong,Hung Goo Hwang,Sang Nag Ahn,Seong Sook Han,Jae Dang Ryu,Huhn Pal Moon 한국육종학회 2006 한국육종학회지 Vol.38 No.2
To ensure the durability of resistance to blast disease in high-quality japonica rice a long-term rice breeding project to develop a few blast-resistant multiline cultivars was carried out from 1987 to 1999. Seven resistance donors were selected based on
Hae Chune Choi,Yong Hee Son,Soo Yeon Cho 韓國作物學會 1993 Korean journal of crop science Vol.38 No.1
자동분석기(Rapid Ftow Autoanalyzer) RF A-300을 이용한 쌀의 아밀로스 분석법을 확립하였다. 자동분석기로 분석한 아밀로스 함량을 Williams나 Juliano 등의 방법에 따른 분석결과와 비교하여 본 결과 매우 높은 직선적인 상관관계 (r=0.95**-0.97**)를 나타내었다. 자동분석기를 이용한 분석법으로 얻어진 아밀로스함량은 Juliano등의 분석법에 의해 얻어진 결과에 비해 저·중 아밀로스 품종에서는 1.0-2.0%가 높게, 고 아밀로스품종에서는 1%정도 낮게 측정된 반면 Williams등의 분석법에 따른 검정결과에 비해서는 2.0-5.0% 정도로 높은 함량을 나타내었는데 검정치가 저 아밀로스품종 쪽일수록 증가정도가 약간 큰 경향이었다. 세가지 분석방법간에 상호 직선적인 상관을 보이면서 쌀가루에 비해 녹말시료에서 아밀로스함량이 약간 높은 경향이었다. Several trials and errors were repeated to develop a simplified recipe of amylose analysis using a Rapid Flow Autoanalyzer(Alpkem, RFA-300). The amylose content of rice samples analyzed by the Rapid Flow Autoanalyzer were compared with those of Williams’ and Juliano’s assay. The results by the simplified recipe of RFA amylose analysis were highly correlated with those by Williams’ and Juliano’s method(r=0.95** -0.97** ). The relative amylose content of defatted rice starch was higher than those of non-defatted rice flour, showing very close correlations between those analyzed by three method.
Choi, Hae Chune,Hong, Ha Cheal,Cho, Soo Yeon The Korean Society of Crop Science 1999 Korean journal of crop science Vol.44 No.4
The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.