벼 심백 변이계통의 주요형질과 배유의 이화학적 특성

Agronomic characteristics and physicochemical properties of white-center endosperm mutants in rice

Agronomic characteristics and physicochemical properties of rice endosperm were investigated in two white-center endosperm mutants(WEMs), DJ-SCM 152 and MK-ACM 8, in compared with Yangjobyeo as a brewing cultivar. DJ-SCM 152 was selected from the progeny of regenerants derived from the somatic cells of Dongjinbyeo(japonica cv.) treated with 1% EMS. MK-ACM 8 was selected from the anther culture lines of M₁ derived from the fertilized egg cells of Mankeumbyeo(japonica cv.) treated with 0.5% EMS. Culm length of WEMs was significantly shorter than that of original cultivar. MK-ACM 8 was 71.1㎝ as a semidwarf, its days to heading was faster 3 days than original cultivar’s as 106 days. 1,000 grain weight of MK-ACM 8 was significantly heavier as 24.9 g than that of original cultivar. Percentage of filled grain and milled rice yield of WEMs were significantly decreased compared to original cultivar. Grain length, length/width ratio and circular index of WEMs were increased, but globular, index was decreased compared to original cultivar, significantly. Effective white-center rate, white center rate and whiteness of MK-ACM 8 were higher those of Yangjobyeo. Alkali digestion value, broken grain rate, water uptake rate and absorbed crack rate of WEMs were higher, but hardness was lower than those of original cultivar, significantly. In amylogram properties, maximum viscosity, minimum viscosity, final viscosity and consistency of WEMs were significantly lower than those of original cultivar. In chemical properties, amylose and Mg contents, and Mg/K rate of WEMs were lower, but fat and K contents were higher compared to original cultivar. White center rate of endosperm was correlated positively with whiteness alkali digestion value, broken grain rate, water uptake rate and absorbed crack rate, final viscosity, fat content and K content, while negatively with hardness, maximum viscosity, consistency and amylose content.