The ‘Jungmo1023’ is the japonica rice variety developed from a cross between Yeongdeog34 and F1 of Iksan456 and SR21097-B-B-19-2-2 by the rice breeding team at NICS in 2012. The heading date of ‘Jungmo1023’ is August 3 in middle plain area and it is six days earlier than ‘Hwaseong’. ‘Jungmo1023’ has 80 cm of culm length which is 4 cm shorter than those of ‘Hwaseong’ and 107 spikelet per panicle. The premature heading rate of ‘Jungmo1023’ was 3.3%. It showed resistance to blast, bacterial blight (K1, K2, K3 race) and stripe virus, but susceptibility to K3a race of bacterial blight, dwarf and black streak dwarf viruses and planthoppers. The milled rice of this variety exhibits translucent and medium short grain shape. It has better palatability index of cooked rice (0.24) and lower amylose content (18.0%) than that of ‘Hwaseong’. The characteristics related to grain milling were better than those of ‘Hwaseong’, especially head rice milling recovery ratio and head rice ratio (96.2%). ‘Jungmo1023’ showed 4.56 MT/ha of milled rice productivity at 7 sites in ordinary cultivation. However, ‘Jungmo1023’ showed early cultivation culture adaptability because of 98% of its yield potential (4.99 MT/ha) compared to high yielding early-maturing variety ‘Jopyeong’. ‘Jungmo1023’ could be adaptable to the middle plain, mid-mountainous and north-east coastal area in Korea (Registration No. 5115).

The ‘Jungmo1017’ is a japonica rice variety developed from a cross between Suweon462 which has a good plant architecture, cold tolerance, moderately tolerant to leaf blast and bacterial blight and medium maturing habit, and Yeongdeog34 which has translucent milled rice and good milling properties, by the rice breeding team at NICS, RDA in 2011. The heading date of ‘Jungmo1017’ is August 16 and it is six days later than ‘Hwaseong’. ‘Jungmo1017’ has 65 cm of culm length which is 18 cm shorter than those of ‘Hwaseong’ and 93 spikelet per panicle. The pre-harvest sprouting rate of ‘Jungmo1017’ is 8.6% that is lower than 27.7% of ‘Hwaseong’ on local adaptability test (LAT). It showed resistance to blast diseases and moderately resistant to bacterial blight (K1 race) and stripe virus, but susceptible to other races (K2, K3 and K3a) of bacterial blight, viruses and planthoppers. The milled rice of this variety exhibits translucent, clear non-glutinous endosperm and medium short grain shape. It has better palatability index of cooked rice (0.53) than that of ‘Hwaseong’. ‘Jungmo1017’ showed lower protein content (6.4%) and amylose content (18.0%). ‘Jungmo1017’ could use aseptic-packaged cooked rice or processing cooked rice because its hardness of cooked rice is soft, setback and balance is low and palatability of cold and aseptic rice showed high score. The characters related to milling is better than those of ‘Hwaseong’. ‘Jungmo1017’ showed 5.01 MT/ha of milled rice productivity at 7 sites of middle plain, southern mid-mountainous and south-east coastal area in ordinary cultivation. ‘Jungmo1017’ could be adaptable to the middle plain area in Korea.