일품벼와 추청벼의 도정률 차이의 작물학적 요인분석

• 영문명: Composition in Milling Recovery Ratio of Rice Cultivars, Ilpumbyeo and Chucheongbyeo
• 발행기관: 한국작물학회
• 저자명: 김덕수(Deog-Su Kim) 김선림(Sun-Lim Kim) 송진(Jin Song) 허온숙(On-Suk Hur) 김정태(Jung-Tae Kim) 이춘기(Choon-Ki Lee) 김재현(Jae-Hyun Kim) 김기종(Kee-Jong Kim) 서세정(Sae-Jung Suh)
• 간행물 정보: 『한국작물학회지』제53권 제3호, 308~313쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.09.30

영문 초록

This study was carried out to analysis the factor effected by milling rice rate, and to provide the developing rice varieties and cultivation technology. Panicle numbers per spike of Ilpumbyeo and Chucheongbyeo were 105 and 70, respectively. The primary branch panicle rate was Ilpumbyeo 56.2% and Chucheongbyeo 61.4%. The secondary panicle rate of Ilpumbyeo and Chucheongbyeo was 43.3% and 37.9%, respectively. Grain filling rate using specific gravity showed that Ilpumbyeo was the lower fill-ing rate than Chucheongbyeo. Hull weight per one grain was Ilpumbyeo 41.9 mg and Chucheongbyeo 3.92 mg, and hull weight per rough rice 1 kg was Ilpumbyeo 157.36 g and Chucheongbyeo 151.31 g. In milling rate, brown rice ratio by ripening degree of llpumbyeo and Chucheongbyeo with combine harvest was 81.22% and 82.52%. Milled/ brown rice ration of llpumbyeo and Chucheongbyeo showed 92.14% and 92.51%. The milling recovery ratio of llpumbyeo was decreased 1.67% then Chucheongbyeo, and the diffe-rence was mainly due to the hull weight (0.61%), milled/ brown rice ratio (0.37%) and ripening degree (0.69%). Although the varietal differences were found in hull weight and millied/brown rice ratio between llpumbyeo and Chucheongbyeo, the ripening degree was considered as the factor that could be reduced by cultivation technology and post-harvest management.

목차

재료 및 방법

결과 및 고찰

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인용문헌

키워드

rice milling recovery ratio ripening degree hull weight milled/brown rice ratio