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Copyright: © 2019 by the Korean Society of Breeding Science
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.
Major agronomic traits and yield components
| Cultivar | Heading date (mm.dd) | Culm length (cm) | Panicle length (cm) | Panicle number per hill (ea) | Number of grains per panicle (ea) | Percent ripened grain (%) | 1000-grain weight of brown rice (g) |
|---|---|---|---|---|---|---|---|
| Bodrami | 8.11ns,z | 83ns | 22ns | 15ns | 106* | 74.4ns | 22.2ns |
| Hwaseong | 8.09 | 85 | 22 | 14 | 93 | 77.1 | 22.0 |
zns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively.
Response to environmental and physiological stress
| Cultivar | Premature Heading (%) | Appearance of Wilting | Viviparous Germinatio |
Cold Temp. Germination |
Cold tolerance |
|||
|---|---|---|---|---|---|---|---|---|
| Clum length Shortening rate (%) | Heading Delay (days) | Grain Fertility (%) | PA |
|||||
| Bodrami | 0 | Resistant | 47.1* |
94* | 10.1* | 14* | 48ns | 6 |
| Hwaseong | 0 | Resistant | 17.1 | 50 | 17.1 | 11 | 54 | 6 |
zGermination rate at 7 days after incubation (25°C, 100% RH)
yGermination rate at 15 days after seeding (13°C, 100% RH)
xns and * indicate not significant and significant at p<0.05, respectively.
wCold tolerance was evaluated at a cold-water (17°C) irrigated nursery in Chuncheon substation, NICS
vPhenotypic acceptability
Lodging tolerance traits of ‘Bodrami’
| Cultivar | Plant height |
Length of 3rd internode (cm) | Breaking weight of 3rd internode (g) | Lodging index | Field lodging (1-9) |
|---|---|---|---|---|---|
| Bodrami | 105nsy | 10 | 676 | 196 | 1 |
| Hwaseong | 107 | 12 | 623 | 179 | 1 |
zCulm length + Panicle length
yns indicate not significant at p<0.05.
Reaction to leaf and panicle blast
| Cultivar | Reaction to leaf blast at blast nursery (0-9) | Reaction to neck blast | |||||
|---|---|---|---|---|---|---|---|
| No. of tested sites (14) | Rate of infected panicles (%) | ||||||
| R |
M | S | Mean | Icheon | Jecheon | Iksan | |
| Bodrami | 10 | 4 | 0 | 3.8 | 0.8nsy | 0.3ns | 0.0ns |
| Hwaseong | 0 | 12 | 2 | 5.8 | 4.9 | 8.7 | 11.0 |
zR: Resistant, M: Moderately resistant, S: Susceptible
yns indicate not significant at p<0.05.
Reaction of durable resistance to leaf blast
| Cultivar | Percentage of diseased leaf area based on sequential seeding (%) | Durable resistance index (0~10) | No. of virulence isolate (No. of inoculated isolate: 30) | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 1st | 2nd | 3rd | 4th | 5th | 6th | 7th | |||
| Bodrami | 75 | 50 | 25 | 15 | 25 | 5 | 0.2 | 6 | 8 |
| Hwaseong | 85 | 75 | 75 | 45 | 55 | 45 | 45 | 7 | 19 |
Reaction to major disease and insect pest
| Cultivar | Bacterial blight | Virus disease (%) | Planthopper | ||||||
|---|---|---|---|---|---|---|---|---|---|
| K1 | K2 | K3 | K3a | RSV |
RDV | RBSDV | BPH |
SBPH | |
| Bodrami | R |
S | S | S | R (6.7) | S (83.4) | S (79.0) | S | S |
| Hwaseong | S | S | S | S | R (14.1) | S (72.2) | S (91.1) | S | S |
zRSV: Rice stripe virus, RDV: rice dwarf virus, RBSDV: Rice black-streaked dwarf virus
yBPH: Brown planthopper, SBPH: Small brown planthopper
xR: Resistant, M: Moderately resistant, S: Susceptible
Grain quality and gelatinization enthalpy
| Cultivar | Translucency (1-9) | White core/belly (0-9) | Amylose content (%) | Protein content (%) | Gelatinization enthalpy |
|---|---|---|---|---|---|
| Bodrami | 1 | 0/0 | 20.0nsz | 7.0ns | 4.9** |
| Hwaseong | 1 | 2/0 | 20.6 | 6.9 | 6.1 |
zns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively.
yDSC (Differential Scanning Calorimeter)
Milling properties and grain shape
| Cultivar | Milling recovery ratio (%) | HRMRR (%) | Brown rice | ||||||
|---|---|---|---|---|---|---|---|---|---|
| BR |
MB | MR | HR | Length (mm) | Width (mm) | Thickness (mm) | L/W ratio | ||
| Bodrami | 80.6 | 90.0 | 72.5 | 83.8**y | 61.6* | 5.22** | 2.76ns | 1.83* | 1.89ns |
| Hwaseong | 83.2 | 89.9 | 74.8 | 73.8 | 55.2 | 4.98 | 2.79 | 1.99 | 1.79 |
zBR: Brown/rough, MB: Milled/brown, MR: Milled/rough, HR: Head rice, HRMRR: Head rice milling recovery ratio
yns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively.
Sensory evaluation on cooked brown rice
| Cultivar | Appearance | Flavor | Taste | Stickiness | Texture | Overall |
|---|---|---|---|---|---|---|
| Bodrami | 0.65 | 0.55 | 0.69 | 0.38 | 0.46 | 0.84 |
| Hwaseong | -0.26 | 0.31 | 0.08 | -0.03 | -0.12 | -0.11 |
| Samkwang | 0.80 | 0.50 | 0.47 | 0.28 | 0.51 | 0.50 |
| Hiami | 0.59 | 0.34 | 0.40 | 0.35 | 0.37 | 0.50 |
Check cultivar : Chucheong, water content : 480 ml/300 g,
Yield summary during 3 years local adaptability trials (2010~2012)
| Culture season | Region | Trial sites | Brown Rice Yield (MT/ha) | Index (A/B)×100 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bodrami (A) | Hwaseong (B) | |||||||||||||
| 2010 | 2011 | 2012 | Mean | 2010 | 2011 | 2012 | Mean | 2010 | 2011 | 2012 | Mean | |||
| Ordinary Planting Culture | Middle Plain | Suwon | 4.42 | 6.37 | 5.09 | 5.29 | 4.87 | 5.25 | 5.36 | 5.16 | 91 | 121 | 95 | 103 |
| Hwaseong | 5.34 | 5.94 | 5.71 | 5.66 | 5.18 | 5.23 | 6.08 | 5.50 | 103 | 114 | 94 | 103 | ||
| Chuncheon | 5.80 | 5.72 | 6.28 | 5.93 | 6.05 | 5.50 | 5.97 | 5.84 | 96 | 104 | 105 | 102 | ||
| Cheongwon | 4.77 | 5.93 | 5.36 | 5.35 | 4.95 | 5.6 | 5.51 | 5.31 | 96 | 109 | 97 | 101 | ||
| Mean | 5.08 | 5.99 | 5.61 | 5.56 | 5.26 | 5.36 | 5.73 | 5.45 | 97 | 112 | 98 | 102 | ||
| Honam Plain | Yesan | 5.43 | 6.33 | 5.04 | 5.60 | 5.22 | 6.41 | 5.80 | 5.81 | 104 | 99 | 87 | 96 | |
| Grand Mean | 5.14 | 6.05 | 5.52 | 5.57 | 5.26 | 5.36 | 5.73 | 5.45 | 97 | 112 | 98 | 102 | ||
| (5.22) | (6.41) | (5.80) | (5.81) |
104 | 99 | 87 | 96 | |||||||
zCheck variety : (Nampyeong)
Physicochemical properties
| Cultivar | Hardness (Brown rice, g) | Toyo value | Protein content | Amylose content |
|---|---|---|---|---|
| Bodrami | 6,274bz | 70a | 6.9a | 18.7b |
| Hwaseong | 8,481a | 63b | 6.6b | 18.2c |
| Samkwang | 8,453a | 68a | 6.5b | 18.2c |
| Consengla | - | - | 5.9c | 26.2a |
zThe same letters indicate not significant at the 0.05 probability level by Duncan’s multiple rage test
Comparison of the hardness of cooked white and brown rice
| Cultivar | Hardness of rice (g/cm2) |
|||
|---|---|---|---|---|
| Cooked white content | Cooked brown content |
|||
| Warm cooked rice | Warm stored (24 h) | Warm cooked rice | Warm stored (24 h) | |
| Bodrami | 1,608cx±97 | 1,751c±30 | 1,875b±99 | 1,919c±127 |
| Hwaseong | 2,032a±54 | 2,075a±52 | 2,277a±98 | 2,636a±242 |
| Samkwang | 1,793b±71 | 1,857b±23 | 2,184a±76 | 2,656a±136 |
| Hiami | 1,619c±28 | 1,820bc±43 | 1,963b±97 | 2,237b±108 |
| ANOVA | F=26***,w R2=0.91 | F=38*** R2=0.94 | F=12** R2=0.82 | F=17*** R2=0.86 |
zTENSIPRESSER My Boy II system : compress 10 g of sample to 1 cm in 5 mm tray, 2.5 cm2 probe
yWater content=480 ml/300 g, seed coat cracks rate after cooked: Bodrami (24%), Hwaseong (30%), Samkwang (22%), Hiami (25%)
xThe same letters indicate not significant at 0.05 probability level by Duncan’s multiple rage test
wns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively
Comparison of the hardness of cooked brown rice by water content
| Cultivar | Hardness of cooked brown rice (g/cm2) |
|||
|---|---|---|---|---|
| 1.6 X water content |
1.4 X water content |
|||
| Warm cooked rice | Warm stored (24 h) | Warm cooked rice | Warm stored (24 h) | |
| Bodrami | 1,916**w±82 | 2,297**±103 | 2,196**±13 | 2,509**±71 |
| Baegjinju | 1,399±106 | 1,397±139 | 1,741±116 | 1,926±45 |
| ANOVA | F=45*** R2=0.92 | F=81*** R2=0.95 | F=46*** R2=0.92 | F=140*** R2=0.97 |
zTENSIPRESSER My Boy II system : compress 10 g of sample to 1 cm in 5 mm tray, 2.5 cm2 probe
yWater content=480 ml/300 g, seed coat cracks rate after cooked: Bodrami (23%), Baegjinju (91%)
xWater content=420 ml/300 g, seed coat cracks rate after cooked: Bodrami (15%), Hwaseong (52%)
wns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively
Gelatinization properties of rice flour
| Cultivar | Peak viscosity (RVU) | Hold viscosity (RVU) | Final Viscosity (RVU) | Breakdown (RVU) | Setback (RVU) |
|---|---|---|---|---|---|
| Bodrami | 228.0c z | 147.9a | 234.6c | 80.2c | 6.6b |
| Hwaseong | 242.8b | 128.8b | 223.2d | 114.0a | -19.6d |
| Samkwang | 255.8a | 151.6a | 242.0b | 104.2b | -13.8c |
| Consengla | 229.9c | 144.9a | 289.2a | 85.0c | 59.4a |
zThe same letters indicate not significant at 0.05 probability level by Duncan’s multiple rage test
Increase of water absorption rate (%) by steeping conditions
| Steeping condition |
Cultivar | Steeping time | |||||
|---|---|---|---|---|---|---|---|
| 10 min | 15 min | 20 min | 25 min | 30 min | 16 hour | ||
| Milled rice (25°) |
Bodrami | 12.9az | 19.0a | 21.1b | 22.9b | 22.8c | 25.3b |
| Hwaseong | 12.0a | 17.7a | 21.7b | 25.9a | 27.9b | 30.3a | |
| Samkwang | 12.3a | 18.6a | 23.6a | 26.6a | 29.1a | 31.9a | |
| Brown rice (25°) |
Bodrami | 2.7a | 3.6a | 3.9a | 4.2a | 5.3a | 25.3b |
| Hwaseong | 2.5a | 3.0a | 3.5a | 2.8a | 4.8a | 29.3a | |
| Samkwang | 2.5a | 3.8a | 4.0a | 4.2a | 5.2a | 29.5a | |
| Brown rice (57°) |
10 min | 20 min | 30 min | 40 min | 50 min | 60 min | |
| Bodrami | 8.5b | 12.5c | 15.3c | 18.3c | 19.9bc | 21.0c | |
| Hwaseong | 9.7a | 13.7b | 17.3b | 19.7b | 20.6b | 22.3b | |
| Samkwang | 10.3a | 14.5a | 18.3a | 21.2a | 23.1a | 24.6a | |
| Hiami | - | - | - | 17.3c | 19.4c | 21.0c | |
zThe same letters indicate not significant at 0.05 probability level by Duncan’s multiple rage test
zns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively.
Germination rate at 7 days after incubation (25°C, 100% RH)
Germination rate at 15 days after seeding (13°C, 100% RH)
ns and * indicate not significant and significant at p<0.05, respectively.
Cold tolerance was evaluated at a cold-water (17°C) irrigated nursery in Chuncheon substation, NICS
Phenotypic acceptability
Culm length + Panicle length
yns indicate not significant at p<0.05.
R: Resistant, M: Moderately resistant, S: Susceptible
yns indicate not significant at p<0.05.
RSV: Rice stripe virus, RDV: rice dwarf virus, RBSDV: Rice black-streaked dwarf virus
BPH: Brown planthopper, SBPH: Small brown planthopper
R: Resistant, M: Moderately resistant, S: Susceptible
zns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively.
DSC (Differential Scanning Calorimeter)
BR: Brown/rough, MB: Milled/brown, MR: Milled/rough, HR: Head rice, HRMRR: Head rice milling recovery ratio
yns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively.
Check cultivar : Chucheong, water content : 480 ml/300 g,
Check variety : (Nampyeong)
zThe same letters indicate not significant at the 0.05 probability level by Duncan’s multiple rage test
TENSIPRESSER My Boy II system : compress 10 g of sample to 1 cm in 5 mm tray, 2.5 cm2 probe
Water content=480 ml/300 g, seed coat cracks rate after cooked: Bodrami (24%), Hwaseong (30%), Samkwang (22%), Hiami (25%)
xThe same letters indicate not significant at 0.05 probability level by Duncan’s multiple rage test
wns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively
TENSIPRESSER My Boy II system : compress 10 g of sample to 1 cm in 5 mm tray, 2.5 cm2 probe
Water content=480 ml/300 g, seed coat cracks rate after cooked: Bodrami (23%), Baegjinju (91%)
Water content=420 ml/300 g, seed coat cracks rate after cooked: Bodrami (15%), Hwaseong (52%)
wns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively
zThe same letters indicate not significant at 0.05 probability level by Duncan’s multiple rage test
The same letters indicate not significant at 0.05 probability level by Duncan’s multiple rage test
