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‘Jinkwang’, a High-quality Rice Variety with Early Maturity and Multiple Disease Resistance
조생 복합내병성 최고품질 벼 ‘진광’
Korean J Breed Sci 2019;51(1):41-47
Published online March 1, 2019
© 2019 Korean Society of Breeding Science.

Jeong-Heui Lee1, Yong-Jae Won1, Kuk-Hyun Jung1, Jae-Ki Chang2, Eok-Keun Ahn1, Ung-Jo Hyun1, Nak-Sig Sung1, Eung-Gi Jeong1*, Young-Chan Cho1, Kyeong-Ho Kang1, and Dae-Ha Seo1
이정희1, 원용재1, 정국현1, 장재기2, 안억근1, 현웅조1, 성낙식1, 정응기1*, 조영찬1, 강경호1, 서대하1

1National Institute of Crop Science, RDA, Wanju 565-851, Republic of Korea
2National Institute of Horticultural and Herbal Science, RDA, Wanju 55365, Republic of Korea
1농촌진흥청 국립식량과학원, 2농촌진흥청 국립원예특작과학원
Correspondence to: *(E-mail: egjeong@korea.kr, Tel: +82-031-695-4022, Fax: +82-031-695-4029)
Received January 30, 2019; Revised February 7, 2019; Accepted February 13, 2019.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
‘Jinkwang’, a japonica rice variety, was developed by a cross between ‘Hopum’ (IT23527) and the F1 hybrid of ‘Unkwang’ (IT217814) and ‘Koshihikari’ (IT157335) by the rice breeding team at NICS in 2016. ‘Unkwang’ shows an early maturity and high yield and ‘Koshihikari’ is a high-quality variety. The growth duration of ‘Jinkwang’ in the paddy field was 114 days in the middle plain region in Korea, which was six days later than that of ‘Jopyeong’. The culm length of ‘Jinkwang’ was 62 cm, which was 13 cm shorter than that of ‘Jopyeong’. The panicle of ‘Jinkwang’ was composed of 100 spikelets. The viviparous germination rate of ‘Jinkwang’ was 28.3%. ‘Jinkwang’ showed resistance to blast and bacterial blight (K1, K2, and K3 races); however, it was susceptible to stripe virus, dwarf and black-streaked dwarf viruses, and plant hoppers. The milled rice grains of ‘Jinkwang’ showed an excellent palatability index (0.42) and lower protein content (6.2%) than that of ‘Jopyeong’. The grain milling characteristics were better than those of ‘Jopyeong’, especially in terms of brown/rough rice ratio and milled/rough rice ratio (75.9%). ‘Jinkwang’ showed a milled rice productivity of 5.91 MT/ha at eight sites under ordinary cultivation conditions. (Registration No. 7318).
Keywords : rice, early maturing, multi-disease resistance, eating quality, Jinkwang


March 2019, 51 (1)
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