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2019 Vol.64, Issue 4 Preview Page

Original Research Article

Screening of High-Palatability Rice Resources and Assessment of Eating Quality Traits of Korean Landraces and Weedy Rice Germplasms

우리나라 재래벼와 잡초벼의 식미 특성 평가 및 고식미 우수자원 탐색

Choon-Song Kim1
,
Hyun-Su Park2
,
Man-Kee Baek2
,
Jong-Min Jeong2
,
Suk-Man Kim3
,
Seul-Gi Park2
,
Jung-Pil Suh1
,
Keon-Mi Lee2
,
Chang-Min Lee2
,
Young-Chan Cho1*
김 춘송1
,
박 현수2
,
백 만기2
,
정 종민2
,
김 석만3
,
박 슬기2
,
서 정필1
,
이 건미2
,
이 창민2
,
조 영찬1*
1Senior Agriculture Scientist, Crop Breeding Division, National Institute of Crop Science, RDA
2Agriculture Scientist, Crop Breeding Division, National Institute of Crop Science, RDA
3Post-Doc Researcher, Crop Breeding Division, National Institute of Crop Science, RDA
1농촌진흥청 국립식량과학원 작물육종과 농업연구관
2농촌진흥청 국립식량과학원 작물육종과 농업연구사
3농촌진흥청 국립식량과학원 작물육종과 박사후연구원
* Corresponding Author
31 December 2019. pp. 299-310
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Abstract

The eating quality of rice is one of the main concerns of rice breeding programs in many countries, especially in japonica rice cultivation areas. To select new resources with high eating quality from Korean native japonica rice, we evaluated a total of 76 varieties, including 47 native rice resources (26 landraces + 21 weedy rice) of Korea. In this study, all eating quality traits varied widely among the native resources, and some of the native resources revealed a high evaluation score in the palatability, expected eating quality, and physicochemical traits among the tested whole-plant materials. From the results, we selected two landraces (Sangdo and Waebyeo) and three weedy rice varieties (Hoengseongaengmi3, Namjejuaengmi6, and Wandoaengmi6) as promising resources for improvement of rice eating quality. Specifically, Wandoaengmi6 presented potential as a key breeding material for improving the eating quality of Korean rice cultivars, having the best evaluation results in palatability score (PS 0.83) from the sensory test and glossiness value (GV 81.8) from the Toyo taste meter of cooked rice. Given the urgent need to overcome the constraint of the narrow genetic background of Korean japonica rice, the results could be a practical solution for exploring new opportunities for improving rice eating quality through the expansion of genetic resources.

Keywords
eating quality
Korean landrace
palatability
rice
weedy rice
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 64
  • No :4
  • Pages :299-310
  • Received Date : 2019-10-03
  • Revised Date : 2019-10-22
  • Accepted Date : 2019-10-24
  • DOI :https://doi.org/10.7740/kjcs.2019.64.4.299
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