서 론Benzobicyclon은 prenylquinone 생합성 경로의 phydroxyphenylpyruvate dehydrogenase (HPPD) 효소를 억제 하여 plastoquinone 및 alpha-tocoperol의 생합성을 저해하 며, 결과적으로 신엽의 백화현상을 일으켜 식물체를 고사 시킨다 (Barta and Böger, 1996;Garcia et al., 1999;Lee et al., 1997;Pallett et al., 1997).
This experiment was conducted to clarify the effect of the temperature for grain filling duration on quality and taste of cooked rice cultivated in different region in Korea. In 2006 and 2007, 4 mid-late maturing group of rice varieties (Nampyeongbyeo, Ilpumbyeo, Junambyeo and Dongjin 1) were cultivated in 28 experimental plots of 27 different regions located in 8 provinces. The taste of cooked rice were positively correlated with 1,000 grain weight but negatively correlated with protein content of brown rice. Mean temperature for 30 days from heading was more closely correlated with grain filling and tastes of cooked rice than those for 40 days. Though, the optimum mean temperature for the best taste of cooked rice for 30 days after heading was 22.1 to 23.1℃ depending on varieties, in general, 1,000 grain weight and cooked rice taste were the highest in the mean temperature of 22.2℃ for 30 days from heading. But grains were poorly ripened in case of the mean temperature lower than 21.0℃ for 30 days after heading. Therefore, for the better taste of cooked rice in Korea, the developing new rice varieties and cultivation method should be focused to adjust the mean temperature within 22-23℃ during the period of 30 days after heading.
Germination is controlled by internal factors of seeds and external factors such as water, temperature and light. We investigated the relationship between germination characteristics of four waxy rice cultivars and patterns of water uptake, antioxidant enzymes and free soluble sugars during early imbibition. Seed viabilities by tetrazolium test of four different rice cultivars were higher than 95% and germination rates of the hulled rice seeds were on 95% average. However, germination rate of intact rice among four cultivars showed a big difference depending on temperature. Water uptake of hulled and intact rice seeds during imbibition reached a stationary phase at around 30% moisture content. Although rates of water uptake were faster in hulled rice and high temperature than intact rice and low temperature condition, difference of those among cultivars was greater under low temperature than high temperature. The time required for rice seeds to uptake 30% water was negatively correlated with percentage of germination, germination energy, germination speed and mean germination time. Guaiacol peroxidase activity at 24h of imbibition was correlated with germination energy and germination speed but not percentage of germination. Catalase activity, soluble protein and maltose concentration at 24h of imbibition were not correlated with characteristics of germination. These results suggest that a time required for rice seeds to uptake 30% of water significantly correlated with germination and guaiacol peroxidase activity during early imbibition plays an important role in initiation of germination.
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