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
‘Jinsang’ is a new japonica rice variety was derived from a cross between ‘Yumetsukushi’ as a high grain qualityand ‘Milky queen’ with low amylose content and good eating quality in 2000, and selected by pedigree breeding method untilM8 generation. As a result, a promising line, JCH33M-15-1-9-1-5-1-1-1, was advanced and designated as the name of ‘HJ-2’in 2009. This variety has about 111 days to heading after sowing and has 75.2 cm culm height. Milled rice of that shows dulland medium short grain and 1,000-grain weight was about 20.9 g. It has low amylose content of 11.9% and lower protein contentof 6.8%. The yield potential of ‘Jinsang’ in brown rice was about 4.57 MT/ha by ordinary culture in replicated yield trial test.
목차
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참고문헌 (5)
참고문헌 신청
Juliano B / 1981 / International cooperative testing on the amylose content of milled rice / Starch 33 : 157 ~ 162
Juliano BO / 1993 / Grain quality evaluation of world rices / IRRI
Kim Y / 2005 / Palatability evaluation and physical characteristics of cooked rice / Korean J. Crop Sci 50 : 24 ~ 28
Kumar I / 1988 / Inheritance of amylose content in rice (Oryza sativa L.) / Euphytica 38 : 261 ~ 269
Williams VR / 1958 / Rice starch, varietal differences in amylose content of rice starch / J. Agric. Food Chem 6 : 47 ~ 48
Juliano BO / 1993 / Grain quality evaluation of world rices / IRRI
Kim Y / 2005 / Palatability evaluation and physical characteristics of cooked rice / Korean J. Crop Sci 50 : 24 ~ 28
Kumar I / 1988 / Inheritance of amylose content in rice (Oryza sativa L.) / Euphytica 38 : 261 ~ 269
Williams VR / 1958 / Rice starch, varietal differences in amylose content of rice starch / J. Agric. Food Chem 6 : 47 ~ 48
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