중만생 저아밀로스 가공용 벼 ‘미호 (밀양300호)’

• 영문명: ‘Miho’ (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice
• 발행기관: 한국육종학회
• 저자명: 이지윤(Ji-Yoon Lee) 이나금(Na Geum Lee) 송유천(You Chun Song) 이종희(Jong Hee Lee) 조수민(Su Min Jo) 권영호(Young Ho Kwon) 이소명(So Myeong Lee) 강주원(Ju Won Kang) 박동수(Dong Soo Park) 조준현(Jun Hyeon Cho)
• 간행물 정보: 『한국육종학회지』Vol.53 No.3, 295~304쪽, 전체 10쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2021.09.01

영문 초록

‘Miho’ (Milyang300) was developed as a processing rice by means of pedigree selection. ‘Milyang300’ has slightly opaque seedswith 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. Itshows mild resistance to leaf blast and strong resistance to rice stripe virus, and bacterial blight (K1-K3); however, it is susceptible to brownplant hopper infestation. The yield capacity of ‘Miho’ determined over 3 years of regional yield trials was 565 kg/10 a. In terms of processingproperties, ‘Miho’ shows no significant differences in textural properties when stored for 6-48 h at 3℃ and -18℃. Moreover, the physicalproperties of ‘Miho’ remain unaltered during freeze-thaw processes. Thus, the low-amylose rice ‘Miho’ may be suitable for the productionof refrigerated and frozen cooked rice (Registration No. 7656).

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키워드

low amylose processed rice thaw process texture properties