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New Cultivar Developed

중만생 저아밀로스 가공용 벼 ‘미호’(밀양300호)

이지윤1, 이나금2, 송유천1, 이종희1, 조수민1, 권영호1, 이소명1, 강주원1, 박동수1, 조준현1,*

‘Miho’ (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice

Ji Yoon Lee1, Na Geum Lee2, You Chun Song1, Jong Hee Lee1, Su min Jo1, Young Ho Kwon1, So Myeong Lee1, Ju won Kang1, Dong Soo Park1, Jun Hyeon Cho1,*
Korean Journal of Breeding Science 2021;53(3):295-304.
Published online: September 1, 2021

1농촌진흥청 국립식량과학원

2리치코리아

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*Corresponding Author (E-mail: hy4779@korea.kr, Tel: +82-55-350-1169, Fax: +82-55-352-3059)
• Received: May 18, 2021   • Revised: May 21, 2021   • Accepted: May 31, 2021

Copyright © 2021 by the Korean Society of Breeding Science

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  • ‘Miho’ (Milyang300) was developed as a processing rice by means of pedigree selection. ‘Milyang300’ has slightly opaque seeds with low amylose content (11.2%), unlike cultivars such as Baegjinju and Milky-queen, which have seeds with low amylose but are opaque. ‘Milyang300’ was selected and named ‘Miho’ in 2016. ‘Miho’ is a late-maturing ecotype with an average heading date of August 21st. It shows mild resistance to leaf blast and strong resistance to rice stripe virus, and bacterial blight (K1-K3); however, it is susceptible to brown plant hopper infestation. The yield capacity of ‘Miho’ determined over 3 years of regional yield trials was 565 kg/10 a. In terms of processing properties, ‘Miho’ shows no significant differences in textural properties when stored for 6-48 h at 3℃ and -18℃. Moreover, the physical properties of ‘Miho’ remain unaltered during freeze-thaw processes. Thus, the low-amylose rice ‘Miho’ may be suitable for the production of refrigerated and frozen cooked rice (Registration No. 7656).
  • Keywords: low amylose; processed rice; thaw process; texture properties
최근 여성의 사회 진출로 인한 맞벌이 부부 증가 및 1인 가구 증가와 같은 사회구조의 변화 등에 따라 가정간편식(HMR)의 소비가 증가하고 있는 추세이다. 이러한 사회적 변화와 더불어 레토르트식품은 저장이 용이하고 가정에서 전자레인지 등을 이용 재 가열 하여 간단하게 섭취할 수 있어 편의성과 간편함을 추구하는 소비자들의 욕구를 충족시키고 있다(Park et al. 2015, Lee et al. 2018). 특히 간편식 시장의 경우, 소비자들의 소비패턴이 직접적인 취반 보다는 밥을 구입하는 형태로 변화하면서 국내 가공밥 판매량이 2014년 40,363톤에서 2017년 61,547톤으로 지속적으로 증가하고 있다(Kim et al. 2018). 현재 가공밥 종류로는 무균포장밥, 레토르트밥 등 다양한 형태의 냉장 및 냉동 가공밥 개발이 이루어지고 있으나, 저온 저장은 노화로 인한 품질 저하의 원인이 되므로 품질 향상에 대한 요구가 높아지고 있다(Matsunaga & Kainuma 1981, Oh 1997, Youn & Kim 2015). 특히 전분의 노화는 아밀로스 함량과 정의 상관관계가 있어 고아밀로스 쌀 품종이 저아밀로스 쌀 품종보다 동일한 환경에서 노화도가 높은 것으로 보고되고 있다(Kang et al. 2004). 또한 쌀의 아밀로스 함량은 밥의 물성을 결정하는 요인들 중 하나로 아밀로스 함량이 높을수록 밥의 경도가 높고 찰기가 적은 것으로 알려져 있다(Reddy et al. 1993). 이러한 이유로 아밀로스 함량이 서로 다른 쌀 품종의 이화학적 특성에 대한 연구는 수행되어 왔으나(Choi 2010, Sim et al. 2015), 실제 가공밥 형태로 제조 시 노화 현상에 기인한 가공적성의 변화에 대한 연구는 아직 부족한 실정이다. 따라서 다양한 가정간편식에 적합한 가공 특성을 가진 품종의 개발뿐만 아니라 소비자들을 만족시킬 수 있는 최적의 가공기술 개발이 동시에 필요하다. 본 연구에서는 아밀로스 함량이 밥쌀용보다 낮으며, 취반 후 저온 혹은 냉동 보관된 가공밥을 이용 전자레인지를 이용한 2차 취반에도 밥알의 물리성을 잘 유지하는 가정간편식 가공밥에 적합한 품종 저아밀로스 ‘미호’벼를 개발한 결과를 보고하고자 한다.
시험재료, 재배방법 및 주요 농업 형질 조사
가정간편식(HMR)에 적합한 저아밀로스 품종 ‘미호’는 ‘호품’과 도입 유전자원 중 저아밀로스 품종인 ‘밀키 프린세스(Milky princess)’를 교배한 후 계통육종법을 이용하여 선발한 단간이며 저아밀로스 특성을 보인 품종이다. 지역적응시험은 2014년부터 2016년까지 3개년 동안 국립식량과학원 전주, 수원 및 밀양 등 중부 및 영⋅호남평야지 7개소에서 수행하였고, 표준품종으로는 ‘남평’을 공시하였다. 각 시험지별 5월 25~30일에 30×15 cm의 재식 거리로 주당 3본씩 이앙하였고, 시비량은 N-P2O5-K2O=9-4.5-5.7 kg/10a로 재배하였다. 그 밖의 재배관리와 수량성 등 품종 육성을 위한 주요 농업적 특성, 생리장해 및 병해충 저항성, 그리고 품질관련 조사는 농촌진흥청 신품종개발공동연구사업 과제수행계획서(RDA 2016a, RDA 2016b) 조사 기준에 준하여 실시하였다. 주요 농업적 형질에 대한 평균을 기술 통계법으로 구하였고, PROC t-test를 이용 표준 품종과 비교하였다.
주요 생리장해 및 병해충 저항성 검정
내냉성 검정은 국립식량과학원 춘천출장소 내냉성 검정 시험포장에서 냉수처리 후 적고, 출수지연일 및 임실률 등을 조사하였다. 유묘내냉성 검정은 3엽기부터 수온 13℃로 10일간 처리한 후 1~9 등급으로 구분하였다. 수발아 검정은 출수 후 40일에 주간의 3 이삭을 채취하여 25℃ 포화습도에서 7일간 치상 후 발아율을 조사하였다. 잎도열병 저항성 검정은 전국 12개 지역에서 질소다비(N-P2O5-K2O=240-80-120 kg/ha) 조건으로 밭못자리 검정법을 이용하였다. 이삭도열병 포장저항성 검정은 익산 등 4개지역에서 질소다비 조건으로 건전 이삭과 이병 이삭의 비율로 발병 정도를 측정하였다. 벼줄무늬잎마름병 등 바이러스 저항성검정은 이병성 품종인 ‘추청’이 병징을 나타낼 때 저항성과 감수성으로 판정하였다. 내충성 검정은 본엽 2~3엽기에 벼멸구 및 애멸구를 접종하여 감수성 대비 품종인 ‘추청’이 고사한 후에 저항성과 감수성으로 판정하였다.
쌀알의 품질 및 이화학적 특성 검정
정조 및 현미 장폭비는 캘리퍼스(Caliper CD-15CP, Japan)를 이용하여 너비에 대한 길이의 비율로 계산하였다. 쌀알의 투명도는 백미를 이용 1~9 등급(1: 맑은 것, 5: 중간, 9: 불투명)으로 구분 하였다. 1.4% KOH 용액을 이용 백미의 알칼리붕괴도를 1~7 등급으로 구분하였으며, 단백질 및 아밀로스함량은 Micro-Kjeldahl 및 Juliano (1971)의 비색정량법에 따랐다.
가공밥 적성 검정
‘미호’의 가공밥 적성 검정을 위해 농촌진흥청 국립식량과학원 남부작물부에서 2017년에 생산된 ‘백옥찰’, ‘백진주’, ‘미호’ 및 ‘새일미’ 품종을 현미기(FC2K, Kett Inc., Tokyo, Japan)로 제현한 후 정미기(VP-32T, Yamamoto Co., Japan)를 이용하여 10분도로 도정하였다. 쌀가루 시료는 분쇄기(UDY Cyclone sample mill, UDY Co., CO, USA)로 분쇄하여 100 mesh 체에 통과시킨 후 사용하였다. 쌀가루의 호화 특성은 rapid visco analyzer (RVA Super 4, Newport Scientific, Australia)를 이용하여 AACC 61-02 method (2000)에 준하여 치반점도 등을 측정하였으며, 수분 흡수율(water absorption ratio)은 Kim & Yoon (1994)의 방법을 수정하여 계산하였다.
가공적성분석을 위한 취반은 백미 600 g을 5회 수세한 다음 체에 받쳐 물기를 제거 후 저아밀로스 품종인 ‘백옥찰’, ‘백진주’ 및 ‘미호’는 물 690 mL (건조중량의 1.15배)를 가하고, ‘새일미’는 30분간 수침한 후 물기를 제거하여 물 750 mL (건조중량의 1.25배)를 가한 다음 전기보온밥솥(CRP-HD101FI, Cuckoo, Korea)을 이용하여 취반을 한 후 밀봉하여 3℃와 -18℃에서 각각 0, 6, 24 및 48시간 동안 저장하였다. 냉장 저장한 시료의 경우 1.5분, 냉동 시료는 2.5분간 전자레인지(RE-547R, Samsung, Korea)로 해동시킨 후 지름 3.5 cm, 높이 3 cm의 위아래가 뚫린 스테인리스 틀에 넣어 성형하고 실온에서 20분간 방랭 시킨 후 물성 및 색도 분석등에 사용하였다. 밥알의 물리성은 물성분석기(Texture analyzer, Z0.5, Zwick Roell, Germany)에 50 mm aluminium probe를 장착하여 2회 압착 실험(two bite compression test)을 실시하였다. 측정 조건은 pre-test speed 1 mm/s, test speed 1 mm/s, hold time 2 s, strain 60%로 하였으며, texture profile analysis (TPA) 곡선으로부터 경도(hardness) 및 응집성(cohesiveness) 등을 분석하였다. 비색계(CM-3500d, Konica Minolta, Japan)를 사용하여 쌀밥 표면의 색도값을 측정하였다. 실험 결과는 SAS (Statistical analysis system, version 9.4, SAS Institute, Cary, NC, USA)를 이용하여 일원배치분산분석(ANOVA)을 한 후 Duncan’s multiple range test를 하여 시료 간 유의성(p<0.05)을 검증하였다.
육성경위
가정간편식용 저아밀로스 벼 ‘미호’는 중만생이며 재배안정성이 우수한 ‘익산480호(이후 품종명이 ‘호품’으로 명명)’에 ‘밀키퀸(Milky Queen)’과 자매 계통(sib-line)인 ‘ko 272’에서 유래한 저아밀로스 도입 유전자원 ‘밀키 프린세스(Milky princess, Norin 387)’를 교배한 후 계통육종법을 이용하여 단간이며 재배안정성이 높고 저아밀로스 특성을 보인 ‘밀양300호’를 선발하였다(Figs. 1, 2). 이후 2014~2016년 3년간 중부 및 영⋅호남평야지에서 지역적응성 시험 결과 재배안정성과 가정간편식 가공특성이 인정되어 2016년 12월 농촌진흥청 농작물직무육성 신품종선정심의회에서 품종명 ‘미호’로 선정되었다(Fig. 3)
출수기 및 주요 농업적 특성
‘미호’의 출수기는 중부 및 영⋅호남 평야지 7개소 보통기 보비재배에서 8월 21일로 대비 품종인 중만생종 ‘남평’보다 11일 늦은 출수 형태를 보였다. 간장은 67 cm로 ‘남평’보다 7 cm 작았고, 주당 수수는 16개로 ‘남평’과 비슷하였다. 수당립수는 95개로 ‘남평’보다 적은 편이었고 등숙율은 90.2%로 ‘남평’의 86.9%보다 높았으며 현미 천립중은 22.7 g으로 ‘남평’보다 높았다(Table 1).
생리장해저항성
최근 기후변화에 따른 잦은 강우로 조생종 및 일부 가공용 품종(Won et al. 2019, 2020) 등에서 수발아가 크게 문제시 되는데, ‘미호’는 수발아율이 36.9%로 중만생종 이면서도 수발아에는 약한 품종이다(Table 2). 그러나 농가 및 시험포장에서는 출수가 매우 늦고 등숙기 온도가 낮아 현재까지 직접적인 수발아 피해는 보고되지 않았다. 내냉성 검정결과 성숙기 출수지연 일수는 대비 품종 ‘남평’보다 5일 정도 길었고 등숙기 임실율 또한 29.7%로 ‘남평’보다 낮아 내냉성은 약한 편이었다(Table 2).
병충해 저항성
전국 12개소에서 실시한 잎도열병 밭못자리검정에서 ‘미호’는 평균 저항성정도가 4.6으로 중도 저항성을 보였으며, 목도열병은 포장검정에서 거의 발생하지 않아 저항성 반응을 보였다(Table 3). 병해충 검정에서 ‘미호’는 흰잎마름병 K1~K3 균주에 저항성을 보였고, 바이러스병의 경우 줄무늬잎마름병에는 저항성이었으나 오갈병 및 검은줄오갈병에는 감수성이었으며, 벼멸구 등 해충에는 감수성이었다(Table 4).
쌀알의 외관 및 이화학적 특성
쌀알 모양에서 ‘미호’의 현미 길이와 폭 및 두께는 ‘남평’과 비슷한 립형을 보였다(Table 5). 이화학적 특성에서 ‘미호’의 단백질 함량은 6.0%, 알카리붕괴도는 6.0으로 ‘남평’과 비슷하였으나, 아밀로스 함량은 밥쌀용 보다는 낮으나 찰벼 보다는 높은 11.2%로 중간 정도의 아밀로스 함량을 보였다(Table 6). 특히 ‘미호’의 쌀 외관은 ‘건양2호’(Lee et al. 2015), ‘백진주’(Hong et al. 2012), ‘월백’(Won et al. 2012) 등 기타 저아밀로스 품종 들이 찰벼처럼 반 불투명한 유백색을 보인 반면 ‘미호’는 일부 멥쌀과 외관에서 구별이 어려운 정도의 매우 약한 유백색을 보였다(Fig. 3).
저아밀로스 벼 ‘미호’를 이용한 가정간편식 가공적성
취반 후 냉장 및 냉동 저장에 따른 노화로 인한 품질 저하의 주요 원인을 개선하고자, ‘백옥찰’(아밀로스 5.1%), ‘백진주’(아밀로스 9.8%), ‘미호’(아밀로스 10.8%)와 일반 밥쌀용 품종인 ‘새일미’(아밀로스 16.6%)의 이화학적 특성 및 전자레인지를 이용한 2차 취반 특성을 조사하여 가공밥 제조에 적합한 쌀 품종을 선발하고자 하였다. 쌀가루의 호화 특성을 분석한 결과, 최고점도, 최저점도와 최종점도 및 취반점도에서 메벼인 ‘새일미’가 가장 높은 값을 보였으며(Table 7), 이는 최종점도와 치반점도(setback)는 아밀로스 함량과 정의 상관관계가 있으며 강하점도(breakdown)는 부의 상관관계를 나타낸다는 보고와 같은 결과를 보였다(Juliano et al. 1964, Varavinit et al. 2003). 또한 저아밀로스 3품종(‘백옥찰’, ‘백진주’ 및 ‘미호’)은 시간 경과에 따른 수분 흡수율에서 차이가 나타나지 않았으나 ‘새일미’는 저아밀로스 품종보다 수분흡수율이 낮았다(Table 8). Sim 등(2017)은 상온에서 쌀을 물에 침지 하였을 때 1시간 전후로 완만한 수분흡수 상태에 도달한다고 하였는데, 본 연구에서도 ‘미호’를 포함한 저아밀로스 품종들에서 2시간 침지 이후로 값의 유의적인 변화가 없었다. 특히 수분결합력은 아밀로스 함량과 부의 상관관계를 보이는데, 찹쌀과 반찹쌀은 멥쌀에 비해 아밀로스 함량이 적어 수분결합력이 높으므로 수분흡수율에서 차이가 나타난다고 하였다(Yoon et al. 2012). 취반 후 밥알의 물리성에서 냉장(3℃) 저장 6시간 후 ‘미호’의 전반적인 물성은 증가하였으나 시간 경과에 따른 유의적인 차이는 없었다(Table 9). 또한 냉동(-18℃) 저장의 경우 ‘백옥찰’, ‘백진주’ 및 ‘새일미’는 전반적인 물성 변화가 나타났으나 ‘미호’는 경도(hardness)에서 냉장 보관에서와 동일한 일정한 경향을 보였고 탄성(springiness), 검성(gumminess), 씹힘성(chewiness) 및 응집성(cohesiveness)에서 유의한 차이가 없었다(Table 10). 이러한 특성은 쌀의 수분흡수율이 식미지수에 영향을 미치는 찰기, 경도 등 물리적 특성에 가장 기여도가 높다고 하였는데(Kim et al. 2005), 본 시험의 경우에도 저아밀로스 품종들 중 아밀로스 함량이 상대적으로 높은 ‘미호’가 2차 취반 후 밥알의 물리성에서 차이가 나타난 것으로 판단된다. 또한 Yu 등(2010)은 4℃에서 밥을 저장했을 때 밥의 경도가 증가 하였으며 이는 전분의 노화에 의한 것이라고 하였으며, Choi & Rhee (1995)는 취반된 쌀을 동결저장하면 경도는 증가하다가 일정기간 후에는 감소한다고 하였다. 특히 경도의 경우 저온 보관 후 해동 시 밥알의 중심 부위에 균열이 발생하는 등 미세구조 파괴로 인하여 경도 감소가 일어난 것으로 알려져 있는데(Jang et al. 2014), 본 연구의 결과에서 특히 저아밀로스 품종인 ‘미호’가 ‘새일미’보다 높은 경도를 보였는데 이는 ‘미호’의 경우 냉⋅해동 과정에서 조직의 파괴가 상대적으로 적은 것으로 판단되었다. 색도는 ‘백진주’, ‘미호’ 및 ‘새일미’에서 냉장(3℃)에 의한 유의한 변화가 없었으나(Table 11), 냉동(-18℃) 저장에서 ‘백옥찰’의 명도(L)는 감소하고 황색도(b)는 증가하였으며 ‘백진주’와 ‘새일미’의 명도는 증가하고 황색도는 감소하였다(Table 12). 명도(L)의 증가는 저장 중 수분 증발로 인해 백화현상이 나타났기 때문으로 보이는데 이는 쌀밥의 식미 저하 요인 중 하나로 보고되어 있다(Han et al. 2007). 또한 황색도 증가의 주요 원인은 아미노기와 카보닐기에 의한 비효소적 갈변반응으로, 밥의 조직이 파괴되어 내용물이 다량 용출될 때 촉진된다는 Park 등(1997)의 보고로 보아 저아밀로스인 ‘백옥찰’ 및 ‘백진주’는 조직이 비교적 약해 더 높은 황색도를 나타낸 것으로 보였다. 이상의 결과로 저아밀로스 쌀 품종인 ‘미호’는 냉장 및 냉동 저장에 의한 물성과 색도 등 품질 변화가 적어 가공밥 제조에 적합한 품종으로 판단되었다.
수량성
저아밀로스 벼 ‘미호’의 쌀 수량성은 2014~2016년 3개년간 중부 및 영⋅호남 평야지 7개소에서 실시한 보통기 보비 재배시험에서 평균 수량이 565 kg/10a로 ‘남평(중부 평야지 ‘화성’)’보다 3% 증수된 수량성을 보였다. 쌀수량의 지역 간 변이를 살펴볼 때 영⋅호남평야지보다 중부 평야지에서 상대적으로 변이가 큰 것으로 나타났는데(Table 13) 이는 ‘미호’의 늦은 출수 특성이 중부지역에서 상대적으로 수량성 확보에 영향이 큰 것으로 판단되었다. 따라서 ‘미호’는 안정적인 수량성 확보를 위하여 중부평야지에 재배할 경우 이앙시기 및 시비량 등 재배환경에 대한 더 많은 연구가 필요한 것으로 보였다.
가정간편식 가공밥 적성이 높은 벼 ‘미호’는 저아밀로스 도입 유전자원 ‘밀키 프린세스(Milky princess)’를 교배한 후 계통육종법을 이용하여 선발한 단간이며 저아밀로스 특성을 보인 품종이다. ‘미호’의 출수기는 중부 및 영⋅호남 평야지 7개소 보통기 보비재배에서 8월 21일로 상대적으로 늦은 중만생종의 늦은 출수 형태를 보였으며, 쌀 수량성은 565 kg/10a이다. ‘미호의 쌀 외관은 완전히 불투명한 유백색을 보이는 기타 저아밀로스 품종 들과 달리 멥쌀과 외관에서 구별이 어려운 정도의 매우 약한 유백색을 보였다. 특히 취반된 밥을 이용 냉장 및 냉동 저장 후 전자레인지를 이용한 2차 취반 후에도 물성과 색도 등 품질 변화가 적어 가공밥 제조에 적합한 품종으로 판단되었다(품종보호권 등록번호: 제7656호, 2019년 04월 05일).
본 논문은 농촌진흥청 연구사업(유용형질 융복합 특수미 품종개발, PJ014282022019) 지원에 의해 이루어진 것으로, 품종을 육성함에 있어 협력하여 주신 농촌진흥청 국립식량과학원, 연구정책국, 농촌지원국 및 각도 농업기술원 모든분들에게 깊은 감사를 드립니다.
Fig. 1
Pedigree diagram of ‘Miho’.
kjbs-53-295-f1.tif
Fig. 2
Genealogical diagram of ‘Miho’.
kjbs-53-295-f2.tif
Fig. 3
Field photo at maturing stage of ‘Miho’ and grain appearance (milled rice) of ‘Miho(left)’ and ‘Nampyeong (right)’.
kjbs-53-295-f3.tif
Table 1
Major agronomic traits and yield components of ‘Miho’. (LAT: '14~'16)
Table 1
Variety Heading date
(m.d)		 Culm
length
(cm)		 Panicle
length
(cm)		 No. of
panicles per
hill		 No. of
Spikelets per panicle		 Ratio of
ripened grain
(%)		 Brown rice
1000 grains
weight (g)
Miho 8.21** 67** 19ns 16ns 95ns 90.2ns 22.7**
Nampyeong 8.10 74 20 16 102 86.9 21.3

ns and ** mean no significant and significant at p<0.01 by T-test, respectively.

LAT: Local Adaptability Test.

Table 2
Viviparous germination and cold tolerance of ‘Miho’. (LAT: '14~'16)
Table 2
Variety VVGz (25℃ at 40 DAF) Cold tolerancey
Heading delay
(days)		 Grain fertility
(%)		 PA (1-9)x
at maturing stage at seedling stage
Miho 36.9** 14ns 29.7ns 7ns 4ns
Nampyeong 8.3 9 32.0 6 3

ns and ** mean no significant and significant at p<0.01 by T-test, respectively.

zVVG : viviparous germination (germination rate for 7 days at 25℃).

yCold tolerance was evaluated at 17℃ irrigation nursery in Chuncheon substation, NICS.

xPA: Phenotypic Acceptability.

LAT: Local Adaptability Test.

Table 3
Response to leaf and neck blast disease of ‘Miho’.
(LAT: '14~'16)
Table 3
Variety Leaf blast diseasez Neck blast disease
No. of tested sites Ave. Rate of diseased panicle (%)
R
(0~3)		 M
(4~6)		 S
(7~9)		 Iksan Miryang Icheon Jinju
Miho 5 6 1 4.6 0.0 2.0 0.1 0.0
Nampyeong 4 8 0 4.3 0.2 0.0 0.0 0.1

zR: resistant, M: moderate, S: susceptible.

LAT: Local Adaptability Test.

Table 4
Response to bacterial blight, virus diseases and insect pests of ‘Miho’.
(LAT: '14~'16)
Table 4
Variety Bacterial blight Virus diseasez Insect pestsy
K1 K2 K3 K3a RSV RDV RBSDV BPH SBPH
Miho Rx R R S R S S S S
Nampyeong R S S S R M S S S

zRSV: Rice stripe virus, RDV: Rice dwarf virus, RBSDV: Rice black stripe dwarf virus

yBPH: Brown plant-hopper, SBPH: Small brown plant-hopper.

xR: Resistant, S: Susceptible

LAT: Local Adaptability Test.

Table 5
Grain shape of rough and brown rice of ‘Miho’.
(LAT: '14~'16)
Table 5
Variety Rough rice (mm) Brown rice (mm)
Length
(L)		 Width
(W)		 Thickness
(T)		 Ratio of
L/W		 Length
(L)		 Width
(W)		 Thickness
(T)		 Ratio of
L/W
Miho 7.29ns 3.35ns 2.29ns 2.18ns 4.85* 2.90ns 2.02ns 1.67ns
Nampyeong 7.02 3.27 2.14 2.14 4.97 2.90 1.93 1.71

ns and * mean no significant and significant at p<0.05 by T-test, respectively.

LAT: Local Adaptability Test.

Table 6
Physiochemical properties of ‘Miho’.
(LAT: '14~'16)
Table 6
Variety Translucency
(1-9)		 Amylose
(%)		 Protein
(%)		 1.4% KOH
Alkali digestion value (1-7)		 Endosperm
Core/belly
(0-9)
Miho 5 11.2* 6.0ns 6.0 dull
Nampyeong 1 18.9 5.9 6.4 0/0

ns and * mean no significant and significant at p<0.05 by T-test, respectively.

LAT: Local Adaptability Test.

Table 7
Rapid viscosity analysis of ‘Miho’.
Table 7
Varieties Peak T.
(min)		 Viscosity (RVU) Pasting Temp (℃)
Peak Hot paste Cold paste Breakdown Setback
Baekogchal 3.29±0.04d1) 110.94±7.63c 27.33±2.96d 38.47±2.54d 83.61±4.68bc 11.14±0.76d 66.47±1.29a
Baegjinju 5.49±0.04c 166.58±7.29b 62.42±3.33c 95.33±3.10c 104.17±4.51a 32.92±0.46c 68.10±2.55a
Miho 5.69±0.04b 165.36±0.57b 78.36±1.26b 122.53±0.97b 87.00±1.76b 44.17±0.30b 67.10±1.31a
Saeilmi 6.22±0.04a 214.53±3.54a 135.67±4.84a 224.61±4.16a 78.86±2.30c 88.94±1.55a 68.73±0.59a

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 8
Water absorption ratio (%) of ‘Miho’ based on soaking time.
Table 8
Soaking time
(h)		 Varieties
Baekogchal Baegjinju Miho Saeilmi
2 35.36±0.82a) 32.93±1.98a 33.23±0.56a 29.07±0.20a
6 34.36±1.17a 31.41±1.02a 32.47±1.70a 27.68±1.04a
24 34.18±1.48a 31.43±1.62a 31.05±1.36a 25.71±0.80b

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 9
Textural characteristics of cooked rice of ‘Miho’ based on storage time at 3℃.
Table 9
Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
Hardness
(N)		 0 18.00 ±3.23b) 18.63 ±1.95b 17.95 ±3.61b 19.32 ±1.60b
6 22.52 ±4.15a 23.99 ±2.12a 27.52 ±2.34a 23.00 ±2.78a
24 22.96 ±2.94a 22.62 ±2.03a 25.91 ±3.31a 22.13 ±2.68a
48 17.95 ±4.27b 22.59 ±4.97a 28.53 ±3.95a 22.63 ±1.71a
Springiness 0 0.64 ±0.06b 0.46 ±0.05b 0.42 ±0.05b 0.38 ±0.06b
6 0.71 ±0.03a 0.55 ±0.05a 0.50 ±0.04a 0.44 ±0.05a
24 0.71 ±0.04a 0.53 ±0.04a 0.50 ±0.04a 0.43 ±0.04a
48 0.71 ±0.05a 0.54 ±0.05a 0.50 ±0.05a 0.39 ±0.03b
Gumminess
(N)		 0 5.82 ±1.36c 3.46 ±0.52c 2.68 ±0.42b 2.88 ±0.40b
6 8.65 ±1.36a 5.84 ±0.84a 4.89 ±0.66a 3.98 ±0.49a
24 8.66 ±1.27a 5.14 ±0.84b 4.73 ±0.86a 3.69 ±0.48a
48 7.54 ±1.02b 5.45 ±0.96ab 4.73 ±0.97a 3.19 ±0.34b
Chewiness
(N)		 0 3.77 ±1.20b 1.62 ±0.40c 1.15 ±0.29b 1.11 ±0.27b
6 6.20 ±1.15a 3.27 ±0.67a 2.48 ±0.44a 1.77 ±0.40a
24 6.18 ±1.12a 2.75 ±0.58b 2.40 ±0.56a 1.61 ±0.33a
48 5.38 ±0.99a 2.95 ±0.80ab 2.38 ±0.71a 1.25 ±0.21b
Cohesiveness 0 0.33 ±0.08c 0.19 ±0.03b 0.15 ±0.02c 0.15 ±0.01b
6 0.39 ±0.04ab 0.24 ±0.02a 0.18 ±0.01a 0.17 ±0.01a
24 0.38 ±0.04bc 0.23 ±0.03a 0.18 ±0.01a 0.17 ±0.01a
48 0.44 ±0.10a 0.25 ±0.04a 0.16 ±0.01b 0.14 ±0.01b

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 10
Textural characteristics of cooked rice of ‘Miho’ based on storage time at -18℃.
Table 10
Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
Hardness
(N)		 0 17.17 ±3.32b) 18.17 ±1.34c 19.69 ±2.44b 19.03 ±2.18b
6 28.34 ±5.91a 31.27 ±5.42a 29.59 ±5.98a 25.51 ±5.74a
24 24.60 ±4.41a 23.09 ±3.68b 29.25 ±5.21a 21.11 ±2.67b
48 17.41 ±5.88b 22.86 ±4.54b 29.91 ±3.80a 21.58 ±2.97b
Springiness 0 0.54 ±0.12b 0.40 ±0.05c 0.47 ±0.17a 0.36 ±0.03b
6 0.74 ±0.03a 0.62 ±0.03a 0.51 ±0.07a 0.47 ±0.07a
24 0.71 ±0.07a 0.56 ±0.06b 0.51 ±0.03a 0.43 ±0.05a
48 0.71 ±0.06a 0.53 ±0.08b 0.51 ±0.05a 0.36 ±0.10b
Gumminess
(N)		 0 4.10 ±1.22d 2.83 ±0.36c 4.26 ±2.51a 2.85 ±0.35c
6 11.48 ±2.64a 8.43 ±1.33a 5.53 ±1.41a 4.47 ±1.30a
24 8.78 ±1.25b 5.55 ±1.10b 5.04 ±1.14a 3.70 ±0.68b
48 7.15 ±1.51c 5.64 ±1.81b 5.18 ±1.05a 3.13 ±0.93bc
Chewiness
(N)		 0 2.34 ±1.11c 1.13 ±0.26c 2.43 ±2.18a 1.03 ±0.18c
6 8.58 ±2.18a 5.27 ±0.94a 2.90 ±1.07a 2.17 ±0.97a
24 6.27 ±1.18b 3.15 ±0.89b 2.57 ±0.71a 1.62 ±0.44b
48 5.15 ±1.35b 3.15 ±1.47b 2.67 ±0.77a 1.19 ±0.63bc
Cohesiveness 0 0.25 ±0.10c 0.16 ±0.02c 0.21 ±0.10a 0.15 ±0.01b
6 0.41 ±0.03ab 0.27 ±0.03a 0.19 ±0.02a 0.17 ±0.01a
24 0.36 ±0.03b 0.24 ±0.03b 0.17 ±0.02a 0.18 ±0.02a
48 0.44 ±0.11a 0.23 ±0.04b 0.17 ±0.02a 0.14 ±0.03b

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 11
Hunter’s color value of cooked rice ‘Miho’ based on storage time at 3℃.
Table 11
Colorz Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
L 0 72.84 ±1.28a) 76.27 ±0.67a 74.01 ±0.37a 77.67 ±1.21a
6 71.60 ±0.42a 76.48 ±0.65a 74.88 ±0.51a 76.46 ±0.14a
24 70.90 ±0.46a 75.70 ±0.57a 74.26 ±0.78a 75.95 ±0.43a
48 71.34 ±0.74a 76.00 ±0.35a 74.13 ±1.50a 77.45 ±1.52a
a 0 -2.00 ±0.10a -2.22 ±0.13a -2.22 ±0.07a -2.08 ±0.18a
6 -2.10 ±0.10a -2.21 ±0.14a -2.05 ±0.22a -2.04 ±0.06a
24 -2.16 ±0.10a -2.22 ±0.22a -2.16 ±0.04a -2.05 ±0.12a
48 -2.18 ±0.09a -2.30 ±0.06a -2.02 ±0.15a -2.08 ±0.22a
b 0 10.24 ±1.10b 10.31 ±0.22a 9.28 ±0.71a 8.05 ±1.24a
6 12.07 ±0.29a 10.70 ±0.99a 10.26 ±0.52a 9.40 ±0.71a
24 12.72 ±0.47a 11.18 ±0.33a 10.09 ±0.07a 10.56 ±0.66a
48 12.27 ±0.75a 11.85 ±0.76a 9.98 ±0.97a 8.99 ±1.37a

zL: lightness, a: redness, b: yellowness.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 12
Hunter’s color value of cooked rice ‘Miho’ based on storage time at -18℃.
Table 12
Colorz Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
L 0 74.27 ±2.24a 74.12 ±2.69b 74.34 ±0.46b 77.13 ±0.10c
6 71.31 ±0.40b 76.23 ±0.15a 73.97 ±0.03c 77.94 ±0.51b
24 71.42 ±0.14b 76.16 ±0.31a 75.76 ±0.20a 77.79 ±0.20b
48 71.11 ±0.13b 76.87 ±0.15a 74.55 ±0.35b 78.24 ±0.58a
a 0 -2.26 ±0.06d -2.16 ±0.08c -2.11 ±0.06c -2.00 ±0.05c
6 -2.14 ±0.04c -1.98 ±0.11a -2.04 ±0.11b -1.94 ±0.05b
24 -1.77 ±0.02a -2.07 ±0.06b -1.97 ±0.04a -1.86 ±0.07a
48 -2.08 ±0.06b -2.27 ±0.07d -2.08 ±0.05bc -2.03 ±0.07c
b 0 11.41 ±0.85c 11.51 ±1.62a 7.41 ±0.28d 8.80 ±0.17c
6 12.84 ±0.71a 11.12 ±0.86a 9.07 ±0.44a 9.28 ±0.05b
24 12.68 ±0.55ab 10.83 ±0.64ab 7.70 ±0.24c 9.41 ±0.12a
48 12.38 ±0.19b 10.24 ±0.25b 8.30 ±0.44b 7.93 ±0.15d

zL: lightness, a: redness, b: yellowness.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 13
Yield of milled rice at local adaptability test of ‘Miho’. (LAT: '14~'16)
Table 13
Cultivation season Region No. of
test site		 Yield of milled rice (kg/10a)
Nampyeong
(B)		 Miho
(A)		 Index
(A/B*100)		 Yield range
(Miho)
Ordinary planting Jungbu plain 4 (526)z 556 106 487-623
Yeongnam plain 1 573 577 101 506-634
Honam plain 2 556 567 102 510-611
Average (7) 547 565ns 103

zHwaseong, ns means no significant by T-test,

LAT: Local Adaptability Test.

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‘Miho’ (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice
Korean. J. Breed. Sci.. 2021;53(3):295-304.   Published online September 1, 2021
DOI: https://doi.org/10.9787/KJBS.2021.53.3.295
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‘Miho’ (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice
Korean. J. Breed. Sci.. 2021;53(3):295-304.   Published online September 1, 2021
DOI: https://doi.org/10.9787/KJBS.2021.53.3.295
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‘Miho’ (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice
Image Image Image
Fig. 1 Pedigree diagram of ‘Miho’.
Fig. 2 Genealogical diagram of ‘Miho’.
Fig. 3 Field photo at maturing stage of ‘Miho’ and grain appearance (milled rice) of ‘Miho(left)’ and ‘Nampyeong (right)’.

Fig. 1

Fig. 2

Fig. 3

‘Miho’ (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice

Major agronomic traits and yield components of ‘Miho’. (LAT: '14~'16)

Variety Heading date
(m.d)		 Culm
length
(cm)		 Panicle
length
(cm)		 No. of
panicles per
hill		 No. of
Spikelets per panicle		 Ratio of
ripened grain
(%)		 Brown rice
1000 grains
weight (g)
Miho 8.21** 67** 19ns 16ns 95ns 90.2ns 22.7**
Nampyeong 8.10 74 20 16 102 86.9 21.3

Viviparous germination and cold tolerance of ‘Miho’. (LAT: '14~'16)

Variety VVGz (25℃ at 40 DAF) Cold tolerancey
Heading delay
(days)		 Grain fertility
(%)		 PA (1-9)x
at maturing stage at seedling stage
Miho 36.9** 14ns 29.7ns 7ns 4ns
Nampyeong 8.3 9 32.0 6 3

Response to leaf and neck blast disease of ‘Miho’.

(LAT: '14~'16)

Variety Leaf blast diseasez Neck blast disease
No. of tested sites Ave. Rate of diseased panicle (%)
R
(0~3)		 M
(4~6)		 S
(7~9)		 Iksan Miryang Icheon Jinju
Miho 5 6 1 4.6 0.0 2.0 0.1 0.0
Nampyeong 4 8 0 4.3 0.2 0.0 0.0 0.1

Response to bacterial blight, virus diseases and insect pests of ‘Miho’.

(LAT: '14~'16)

Variety Bacterial blight Virus diseasez Insect pestsy
K1 K2 K3 K3a RSV RDV RBSDV BPH SBPH
Miho Rx R R S R S S S S
Nampyeong R S S S R M S S S

Grain shape of rough and brown rice of ‘Miho’.

(LAT: '14~'16)

Variety Rough rice (mm) Brown rice (mm)
Length
(L)		 Width
(W)		 Thickness
(T)		 Ratio of
L/W		 Length
(L)		 Width
(W)		 Thickness
(T)		 Ratio of
L/W
Miho 7.29ns 3.35ns 2.29ns 2.18ns 4.85* 2.90ns 2.02ns 1.67ns
Nampyeong 7.02 3.27 2.14 2.14 4.97 2.90 1.93 1.71

Physiochemical properties of ‘Miho’.

(LAT: '14~'16)

Variety Translucency
(1-9)		 Amylose
(%)		 Protein
(%)		 1.4% KOH
Alkali digestion value (1-7)		 Endosperm
Core/belly
(0-9)
Miho 5 11.2* 6.0ns 6.0 dull
Nampyeong 1 18.9 5.9 6.4 0/0

Rapid viscosity analysis of ‘Miho’.

Varieties Peak T.
(min)		 Viscosity (RVU) Pasting Temp (℃)
Peak Hot paste Cold paste Breakdown Setback
Baekogchal 3.29±0.04d1) 110.94±7.63c 27.33±2.96d 38.47±2.54d 83.61±4.68bc 11.14±0.76d 66.47±1.29a
Baegjinju 5.49±0.04c 166.58±7.29b 62.42±3.33c 95.33±3.10c 104.17±4.51a 32.92±0.46c 68.10±2.55a
Miho 5.69±0.04b 165.36±0.57b 78.36±1.26b 122.53±0.97b 87.00±1.76b 44.17±0.30b 67.10±1.31a
Saeilmi 6.22±0.04a 214.53±3.54a 135.67±4.84a 224.61±4.16a 78.86±2.30c 88.94±1.55a 68.73±0.59a

Water absorption ratio (%) of ‘Miho’ based on soaking time.

Soaking time
(h)		 Varieties
Baekogchal Baegjinju Miho Saeilmi
2 35.36±0.82a) 32.93±1.98a 33.23±0.56a 29.07±0.20a
6 34.36±1.17a 31.41±1.02a 32.47±1.70a 27.68±1.04a
24 34.18±1.48a 31.43±1.62a 31.05±1.36a 25.71±0.80b

Textural characteristics of cooked rice of ‘Miho’ based on storage time at 3℃.

Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
Hardness
(N)		 0 18.00 ±3.23b) 18.63 ±1.95b 17.95 ±3.61b 19.32 ±1.60b
6 22.52 ±4.15a 23.99 ±2.12a 27.52 ±2.34a 23.00 ±2.78a
24 22.96 ±2.94a 22.62 ±2.03a 25.91 ±3.31a 22.13 ±2.68a
48 17.95 ±4.27b 22.59 ±4.97a 28.53 ±3.95a 22.63 ±1.71a
Springiness 0 0.64 ±0.06b 0.46 ±0.05b 0.42 ±0.05b 0.38 ±0.06b
6 0.71 ±0.03a 0.55 ±0.05a 0.50 ±0.04a 0.44 ±0.05a
24 0.71 ±0.04a 0.53 ±0.04a 0.50 ±0.04a 0.43 ±0.04a
48 0.71 ±0.05a 0.54 ±0.05a 0.50 ±0.05a 0.39 ±0.03b
Gumminess
(N)		 0 5.82 ±1.36c 3.46 ±0.52c 2.68 ±0.42b 2.88 ±0.40b
6 8.65 ±1.36a 5.84 ±0.84a 4.89 ±0.66a 3.98 ±0.49a
24 8.66 ±1.27a 5.14 ±0.84b 4.73 ±0.86a 3.69 ±0.48a
48 7.54 ±1.02b 5.45 ±0.96ab 4.73 ±0.97a 3.19 ±0.34b
Chewiness
(N)		 0 3.77 ±1.20b 1.62 ±0.40c 1.15 ±0.29b 1.11 ±0.27b
6 6.20 ±1.15a 3.27 ±0.67a 2.48 ±0.44a 1.77 ±0.40a
24 6.18 ±1.12a 2.75 ±0.58b 2.40 ±0.56a 1.61 ±0.33a
48 5.38 ±0.99a 2.95 ±0.80ab 2.38 ±0.71a 1.25 ±0.21b
Cohesiveness 0 0.33 ±0.08c 0.19 ±0.03b 0.15 ±0.02c 0.15 ±0.01b
6 0.39 ±0.04ab 0.24 ±0.02a 0.18 ±0.01a 0.17 ±0.01a
24 0.38 ±0.04bc 0.23 ±0.03a 0.18 ±0.01a 0.17 ±0.01a
48 0.44 ±0.10a 0.25 ±0.04a 0.16 ±0.01b 0.14 ±0.01b

Textural characteristics of cooked rice of ‘Miho’ based on storage time at -18℃.

Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
Hardness
(N)		 0 17.17 ±3.32b) 18.17 ±1.34c 19.69 ±2.44b 19.03 ±2.18b
6 28.34 ±5.91a 31.27 ±5.42a 29.59 ±5.98a 25.51 ±5.74a
24 24.60 ±4.41a 23.09 ±3.68b 29.25 ±5.21a 21.11 ±2.67b
48 17.41 ±5.88b 22.86 ±4.54b 29.91 ±3.80a 21.58 ±2.97b
Springiness 0 0.54 ±0.12b 0.40 ±0.05c 0.47 ±0.17a 0.36 ±0.03b
6 0.74 ±0.03a 0.62 ±0.03a 0.51 ±0.07a 0.47 ±0.07a
24 0.71 ±0.07a 0.56 ±0.06b 0.51 ±0.03a 0.43 ±0.05a
48 0.71 ±0.06a 0.53 ±0.08b 0.51 ±0.05a 0.36 ±0.10b
Gumminess
(N)		 0 4.10 ±1.22d 2.83 ±0.36c 4.26 ±2.51a 2.85 ±0.35c
6 11.48 ±2.64a 8.43 ±1.33a 5.53 ±1.41a 4.47 ±1.30a
24 8.78 ±1.25b 5.55 ±1.10b 5.04 ±1.14a 3.70 ±0.68b
48 7.15 ±1.51c 5.64 ±1.81b 5.18 ±1.05a 3.13 ±0.93bc
Chewiness
(N)		 0 2.34 ±1.11c 1.13 ±0.26c 2.43 ±2.18a 1.03 ±0.18c
6 8.58 ±2.18a 5.27 ±0.94a 2.90 ±1.07a 2.17 ±0.97a
24 6.27 ±1.18b 3.15 ±0.89b 2.57 ±0.71a 1.62 ±0.44b
48 5.15 ±1.35b 3.15 ±1.47b 2.67 ±0.77a 1.19 ±0.63bc
Cohesiveness 0 0.25 ±0.10c 0.16 ±0.02c 0.21 ±0.10a 0.15 ±0.01b
6 0.41 ±0.03ab 0.27 ±0.03a 0.19 ±0.02a 0.17 ±0.01a
24 0.36 ±0.03b 0.24 ±0.03b 0.17 ±0.02a 0.18 ±0.02a
48 0.44 ±0.11a 0.23 ±0.04b 0.17 ±0.02a 0.14 ±0.03b

Hunter’s color value of cooked rice ‘Miho’ based on storage time at 3℃.

Colorz Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
L 0 72.84 ±1.28a) 76.27 ±0.67a 74.01 ±0.37a 77.67 ±1.21a
6 71.60 ±0.42a 76.48 ±0.65a 74.88 ±0.51a 76.46 ±0.14a
24 70.90 ±0.46a 75.70 ±0.57a 74.26 ±0.78a 75.95 ±0.43a
48 71.34 ±0.74a 76.00 ±0.35a 74.13 ±1.50a 77.45 ±1.52a
a 0 -2.00 ±0.10a -2.22 ±0.13a -2.22 ±0.07a -2.08 ±0.18a
6 -2.10 ±0.10a -2.21 ±0.14a -2.05 ±0.22a -2.04 ±0.06a
24 -2.16 ±0.10a -2.22 ±0.22a -2.16 ±0.04a -2.05 ±0.12a
48 -2.18 ±0.09a -2.30 ±0.06a -2.02 ±0.15a -2.08 ±0.22a
b 0 10.24 ±1.10b 10.31 ±0.22a 9.28 ±0.71a 8.05 ±1.24a
6 12.07 ±0.29a 10.70 ±0.99a 10.26 ±0.52a 9.40 ±0.71a
24 12.72 ±0.47a 11.18 ±0.33a 10.09 ±0.07a 10.56 ±0.66a
48 12.27 ±0.75a 11.85 ±0.76a 9.98 ±0.97a 8.99 ±1.37a

Hunter’s color value of cooked rice ‘Miho’ based on storage time at -18℃.

Colorz Storage time (h) Varieties
Baekogchal Baegjinju Miho Saeilmi
L 0 74.27 ±2.24a 74.12 ±2.69b 74.34 ±0.46b 77.13 ±0.10c
6 71.31 ±0.40b 76.23 ±0.15a 73.97 ±0.03c 77.94 ±0.51b
24 71.42 ±0.14b 76.16 ±0.31a 75.76 ±0.20a 77.79 ±0.20b
48 71.11 ±0.13b 76.87 ±0.15a 74.55 ±0.35b 78.24 ±0.58a
a 0 -2.26 ±0.06d -2.16 ±0.08c -2.11 ±0.06c -2.00 ±0.05c
6 -2.14 ±0.04c -1.98 ±0.11a -2.04 ±0.11b -1.94 ±0.05b
24 -1.77 ±0.02a -2.07 ±0.06b -1.97 ±0.04a -1.86 ±0.07a
48 -2.08 ±0.06b -2.27 ±0.07d -2.08 ±0.05bc -2.03 ±0.07c
b 0 11.41 ±0.85c 11.51 ±1.62a 7.41 ±0.28d 8.80 ±0.17c
6 12.84 ±0.71a 11.12 ±0.86a 9.07 ±0.44a 9.28 ±0.05b
24 12.68 ±0.55ab 10.83 ±0.64ab 7.70 ±0.24c 9.41 ±0.12a
48 12.38 ±0.19b 10.24 ±0.25b 8.30 ±0.44b 7.93 ±0.15d

Yield of milled rice at local adaptability test of ‘Miho’. (LAT: '14~'16)

Cultivation season Region No. of
test site		 Yield of milled rice (kg/10a)
Nampyeong
(B)		 Miho
(A)		 Index
(A/B*100)		 Yield range
(Miho)
Ordinary planting Jungbu plain 4 (526)z 556 106 487-623
Yeongnam plain 1 573 577 101 506-634
Honam plain 2 556 567 102 510-611
Average (7) 547 565ns 103
Table 1 Major agronomic traits and yield components of ‘Miho’. (LAT: '14~'16)

ns and ** mean no significant and significant at p<0.01 by T-test, respectively.

LAT: Local Adaptability Test.

Table 2 Viviparous germination and cold tolerance of ‘Miho’. (LAT: '14~'16)

ns and ** mean no significant and significant at p<0.01 by T-test, respectively.

zVVG : viviparous germination (germination rate for 7 days at 25℃).

yCold tolerance was evaluated at 17℃ irrigation nursery in Chuncheon substation, NICS.

xPA: Phenotypic Acceptability.

LAT: Local Adaptability Test.

Table 3 Response to leaf and neck blast disease of ‘Miho’. (LAT: '14~'16)

zR: resistant, M: moderate, S: susceptible.

LAT: Local Adaptability Test.

Table 4 Response to bacterial blight, virus diseases and insect pests of ‘Miho’. (LAT: '14~'16)

zRSV: Rice stripe virus, RDV: Rice dwarf virus, RBSDV: Rice black stripe dwarf virus

yBPH: Brown plant-hopper, SBPH: Small brown plant-hopper.

xR: Resistant, S: Susceptible

LAT: Local Adaptability Test.

Table 5 Grain shape of rough and brown rice of ‘Miho’. (LAT: '14~'16)

ns and * mean no significant and significant at p<0.05 by T-test, respectively.

LAT: Local Adaptability Test.

Table 6 Physiochemical properties of ‘Miho’. (LAT: '14~'16)

ns and * mean no significant and significant at p<0.05 by T-test, respectively.

LAT: Local Adaptability Test.

Table 7 Rapid viscosity analysis of ‘Miho’.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 8 Water absorption ratio (%) of ‘Miho’ based on soaking time.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 9 Textural characteristics of cooked rice of ‘Miho’ based on storage time at 3℃.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 10 Textural characteristics of cooked rice of ‘Miho’ based on storage time at -18℃.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 11 Hunter’s color value of cooked rice ‘Miho’ based on storage time at 3℃.

zL: lightness, a: redness, b: yellowness.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 12 Hunter’s color value of cooked rice ‘Miho’ based on storage time at -18℃.

zL: lightness, a: redness, b: yellowness.

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.

Table 13 Yield of milled rice at local adaptability test of ‘Miho’. (LAT: '14~'16)

zHwaseong, ns means no significant by T-test,

LAT: Local Adaptability Test.

Table 1

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Table 8

Table 9

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Table 11

Table 12

Table 13

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