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‘Samkwang1’, a Medium Maturing, Multiple Disease Resistant, and High-quality Rice
중생 복합내병성 고품질 벼 ‘삼광1호’
Korean. J. Breed. Sci. 2018;50(4):490-496
Published online December 1, 2018
© 2018 Korean Society of Breeding Science.

Jeong-Heui Lee1, Yong-Jae Won1, Young-Chan Cho1, Jeom-Ho Lee1, Chang-Ihn Yang1, Myeong-Ki Kim1, Eok-Keun Ahn1, Jung-Pil Suh1, Sang-Bok Lee1, Yong-Hee Jeon1, Yeol-Kyu Sung1, Eung-Gi Jeong1*, Woon-Goo Ha1, Jae-Ki Chang2, Kuk-Hyun Jung1, Mi-Ra Yoon1, Kyeong-Ho Kang1, Hyang-Mi park1, Jae-Hwan Roh1, and Bo-Kyeong Kim1
이정희1, 원용재1, 조영찬1, 이점호1, 양창인1, 김명기1, 안억근1, 서정필1, 이상복1, 전용희1, 성열규1, 정응기1*, 하운구1, 장재기2, 정국현1, 윤미라1, 강경호1, 박향미1, 노재환1, 김보경1

1National Institute of Crop Science, RDA, Wanju, 55365, Republic of Korea
2National Institute of Horticultural and Herbal Science, RDA, Wanju, 55365, Republic of Korea
1농촌진흥청 국립식량과학원, 2농촌진흥청 국립원예특작과학원
Correspondence to: E-mail:, Tel: +82-31-695-4022, Fax: +82-31-695-4029
Received August 13, 2018; Revised August 14, 2018; Accepted October 22, 2018.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
“Samkwang1,” a japonica rice variety, was developed as a cross between “Samkwang” and F1 of Suwon152 (IT008283), which has a medium maturing and lodging resistance and Samkwang (IT284608), a high quality variety with bacterial blight resistance and mid-late maturing property by the rice breeding team at NICS in 2015. The heading date of “Samkwang1” was August 8 in the middle plain area, which was 2 days early than that of “Hwaseong.” “Samkwang1” had a culm length of 77 cm, which was 7 cm shorter than that of “Hwaseong,” and it had 128 spikelets per panicle. The viviparous germination rate of “Samkwang1” was 2.1%. “Samkwang1” showed resistance to blast, bacterial blight (K1, K2, and K3 race) and stripe virus, but was susceptible to the K3a race of bacterial blight, dwarf and black streak dwarf viruses, and plant hoppers. The milled rice of this variety exhibits translucent and medium short grains. The cooked rice grains of “Samkwang1” have an excellent palatability index (0.35) and lower protein content (6.2%) than that of “Hwaseong.” The characteristics related to grain milling were better than those of “Hwaseong,” especially the head rice milling recovery ratio and head rice ratio (94.2%). “Samkwang1” showed 5.62 MT/ha of milled rice productivity at 11 sites under ordinary cultivation conditions (Registration No. 6798).
Keywords : Rice, Medium maturing, Multi-disease resistance, Eating quality, Samkwang1

December 2018, 50 (4)
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