KR102090955B1 - A new variety of rice with the flavor of popcorn flavor - Google Patents

Abstract

The present invention relates to Jeonbuk No. 10, which is a new variety of rice, having flavor properties of popcorn flavor from rice, and to a breeding method thereof. The Jeonbuk No. 10, which is a new variety of rice with flavor properties of the present invention not only has the flavor properties, but also has an effect which can greatly contribute to the increase in income of rice farmers by supplementing resistance to leaf blast, panicle blast, a bacterial leaf blight disease, and a stripe virus disease compared to a control variety.

Description

A new variety of rice scented with the flavor of popcorn flavor {omitted}

The present invention relates to a new breed of rice “Jeonbuk No. 10” and a breeding method thereof, having a flavor as a medium-term species and having excellent disease resistance.

Diversification, aging, and low fertility are the main factors in Korea, and annual rice consumption per capita has continued to decrease since 1984, dropping below 100kg in 1998, and the lowest level in 2016. Accordingly, consumers' demand for quality rather than the quantity of rice has increased.

The quality factors of rice rice include appearance characteristics, nutritional value, functionality, food, safety, and marketability. In the high quality era, 'food' is the most important quality factor. The taste of rice rice is influenced by cultivation techniques such as weather and soil conditions, fertilization harvest time, and post-harvest management techniques such as drying, storage, and cultivation, but it can be said that the unique characteristics of varieties are the most important.

When you cook rice, there is rice that is so rich that you can feel the good smell of rice in the whole house and even the neighbors. This is called “flavor”. If you go near the paddy field where the rice grows, the scent smells good from the leaves or stems, and it smells strong even in the pollen at the time the rice flowers bloom. Flavor was found in traditional rice in nearby Japan, China, and Taiwan, but it has almost disappeared among traditional rice in Korea, and the world famous among flavors is Basmati, which is grown in the Indus River basin in Pakistan and India. It is called a breed. There are many flavor varieties in Thailand, the most famous of which is the ‘Kao Dok-Mali’, which has a very low amylose content.

Korea also recently developed and distributed flavor varieties, such as “flavored rice No. 1”, “flavored rice”, “flavored rice No. 2”, and “flavored rice”. In addition, scented glutinous rice, 'Aranghyangchal rice' and 'Sulhyangchal rice', and 'Black scent', which are black and purple flavors, were continuously developed and distributed to farms. However, these varieties are vulnerable to white leaf blight and insect damage, so it is necessary to perform timely control. If nitrogen fertilizer is used excessively, there is a problem in that proper fertilization should be carried out because it is feared that deterioration of rice quality, etc. may be reduced.

Therefore, there is an urgent need to develop new high-quality varieties that are genetically differentiated from foreign flavor varieties and satisfy the preferences of consumers, while solving the problems of current aquaculture.

As a result, the present inventors tried to develop high-quality varieties with flavor characteristics and excellent resistance to pests. As a result, they made Hopum rice as a parent, hybridized with Dohwahyang 2 as a parent, and passed through several generations from the hybrids. They were selected and finally raised 'Jeonbuk No. 10'. The new breed of rice “Jeonbuk No. 10” is a medium-sized species that has a scent and has excellent disease resistance, thus completing the present invention.

Republic of Korea Patent Publication No. 2017-0142910 Republic of Korea Patent Publication No. 2018-0024515

The object of the present invention is a new breed of rice, Jeonbuk No. 10, which has excellent flavor and disease resistance as a medium-sized species selected from several generations of hybrids based on Hohum rice as the parent, Dohwahyang No. 2 as its parent. It is to provide a breeding method.

As one aspect for achieving the above object, the present invention is made of Homyeon rice as a parent, hybridized with Dohwahyang No. 2 as a parent, and has a fragrance as a middle-aged species selected over several generations from the hybrid and has excellent aroma and disease resistance. It provides a new breed of rice 'Jeonbuk No. 10', its seeds and offspring of the seeds.

The new variety of rice “Jeonbuk No. 10” of the present invention may have the following botanical characteristics, but is not limited thereto.

Specifically, the leaves are green, and the length and width of the leaves are erect, similar to Nampyeong rice; Stem rolling and strength are similar to that of Nampyeong rice, and the degree of crushing is moderate; The grain density of the ear is normal, the ear extract is good, the grain of rice is rare, the grain is not detachable, and the yellow color is yellow-white; The off-season is August 17th in the ordinary Bobi cultivation, and is a middle-aged breeder about 5 days later than Nampyeong rice; Low-temperature germination is higher than that of Nampyeong rice, and there is no difficulty in seedling during cultivation, and resistance to cold seas in the early stages of growth is similar to that of Nampyeong rice; Answer The number of growth days is 125 days, which is 5 days longer than Nampyeong rice; Soy sauce is 67cm, smaller than Nampyeong rice, and the length is 20cm, similar to Nampyeong rice; The sorghum per week is similar to that of Nampyeong rice, the number of grains per grain is rather high, the ratio of ripening is low, and the weight of brown rice is 22.1g, which is heavier than 21.2g of Nampyeong rice; When the number of nails was more than 50 days, there was no unemployment, and the forgery was strong and the lower aging of the mature stage was slow; Cold resistance is similar to that of Nampyeong rice, and male and female sprouts are 36.7% higher than Nampyeong rice; The rice yield increased from 465 to 523 kg / 10a in normal Bobby cultivation, 4% higher than Nampyeong rice; And a sine ratio of 81.9%, which is higher than that of Nampyeong rice and a brown rice longevity ratio of 2.47, which may have the characteristics of rice grains longer than Nampyeong rice, but is not limited thereto.

The new variety of rice 'Jeonbuk No. 10' of the present invention has a slightly higher protein content and alkali decay than that of Nampyeong, and a content of 2-AP (acetyl pyrroline, 2-acetyl-1-pyrroline) 1,469 ng / It is high in g and can have a characteristic that has a scent like popcorn flavor unlike that of normal rice, which is normal rice.

The new breed rice 'Jeonbuk No. 10' of the present invention has a stronger response than Nampyeong rice with 6 rivers and 5 out of the field peg test conducted in 11 places nationwide from '17 to '18 for leaf fever in relation to disease resistance. As a result of the test, Mokdo fever also showed milder onset than Nampyeong rice, and may have characteristics that are resistant to fever fever, Mokdo fever, white leaf blight, and striped leaf blight.

The new varieties of rice “Jeonbuk No. 10” of the present invention were deposited with the National Agricultural Research and Development Center Agricultural Genetic Resource Center on January 28, 2019 under the accession number KACC 98062P, which can be easily obtained through the above-mentioned institutions.

The new breed rice 'Jeonbuk No. 10' of the present invention is a middle-aged breed, characterized by having a characteristic of characteristics of a low-growth and short-sized, good-quality rice varieties, and having a long rice grain shape and smelling from rice. It can provide a new system that is excellent and has excellent rice taste, and accordingly, the 'Jeonbuk No. 10' can be used for rice, processing, and the like.

In another aspect of the present invention, there is provided a breeding method of the above-mentioned new variety of rice, “Jeonbuk No. 10.” Specifically, (a) hybridizing the product with parenteral rice as the parent and Dohwahyang 2 as the parent; (b) selecting a superior system having flavor characteristics from the ear of the plant of the hybrid (F1): (c) the second generation (F2) of the selected plant by the system breeding method (6th generation (F7)) It may be obtained by a breeding method comprising the step of selecting a superior system having flavor characteristics by examining the productivity, yield, variety uniformity, and cultivation stability by publishing the 7th generation seeds on the packaging after deployment to.

The parent product of step (a), Hopum rice varieties, may be a common rice variety, “Mildyang No. 165,” based on artificial breeding, and artificial breeding with a “Iksan No. 438” copy.

The new varieties of rice 'Jeonbuk No. 10' of the present invention are medium-sized species, and have not only flavor characteristics, but also have resistance to disease, cultivation stability, yield, and rice taste are superior to existing varieties. .

1 is a diagram showing the culture of the new breed of rice 'Jeonbuk No. 10'.
Figure 2 is a breeding tree diagram of the new breed of rice 'Jeonbuk No. 10'.
FIG. 3 is a diagram showing the content of 2-AP (acetyl pyrroline, 2-acetyl-1-pyrroline) by different cultivation periods of new varieties of rice 'Jeonbuk No. 10'.
Figure 4 is a picture of a new breed rice 'Jeonbuk No. 10'.
5 is a Jeongjo photograph of a new breed of rice 'Jeonbuk No. 10'.
6 is a brown rice photo of a new variety of rice 'Jeonbuk No. 10'.

Hereinafter, the following examples of the present invention will be described in more detail. However, these examples are only to aid the understanding of the present invention, and the present invention is not limited by them.

In order to develop varieties that have high flavor characteristics with high quality that can satisfy consumers' preferences, they are middle-aged and late-watered in 2010, with short soy sauce (60cm), water quality of 555 kg / 10a, and isolated features. Based on the Homyeon rice possessed, it is a crude species, artificially crossed Dowyanghyang No. 2, which has characteristics of soy sauce (78 cm), yield 342 kg / 10a, isolated and scented as a copy, to nurture the JR8 combination.

In the test packing of Jeollabuk-do Agricultural Research Institute (Iksan-si, Jeollabuk-do), the seeds of the isolated generation (F2) generated from the ear of the plant of hybrid (F1) are expanded to the 6th generation (F7) by the general phylogenetic method, and the 7th generation of seeds are 2015 As a result of carrying out the steps of selecting a superior system with flavor characteristics by examining the growth characteristics, physiological disorders, disease resistance, yield, water germination, variety uniformity, and cultivation stability through a productive test in the packaging It was excellent and was given the name of the breed as 'Jeonbuk No. 10'.

The 'Jeonbuk No. 10' of the present invention was deposited with the accession number KACC 98062P on January 28, 2019 to the National Agricultural Research Center of Agricultural Science, located in Deokjin-gu, Deokjin-gu, Jeonju, Jeollabuk-do. The growth process is illustrated in FIGS. 1 and 2.

The regional adaptation test of 'Jeonbuk No. 10' was conducted in accordance with the 'Rural Standard Cultivation Method' of the Rural Development Administration on the Honam Plain for two years from 2017 to 2018.

Specifically, growth characteristics, physiological disorders, disease resistance, water germination and quantity components were investigated, and the research and evaluation methods were based on the Agricultural Science and Technology Research and Analysis Standards (Rural Development Administration, 2012) and the characteristics of each crop for screening new products ( Ministry of Agriculture and Forestry, National Seed Management Center, 2000).

Example 2-1: Intrinsic properties

('18, Jeonbuk) System name leaf stem Powder
Opening Erection
density Segregation Isaac
Extraction degree beard
The presence or absence Floating color Zero color color Length width Uprightness thickness burglar Jeonbuk 10 rust medium medium erection medium Medium usually usually no Good Rare Hwangbaek Hwangbaek Nam Pyeong rust medium medium erection medium medium usually usually usually Good Rare Hwangbaek Hwangbaek

As shown in Table 1 above, the intrinsic characteristics of the leaves of 'Jeonbuk No. 10' are green, and the length and width of the leaves are upright, similar to Nampyeong rice. Stem thickness and strength are similar to that of Nampyeong rice, and the level of powder is moderate. The grain density of the ear is normal, and if the ear extract is good, the grain of rice is rare, and the grain is not detachable, and the yellow color is yellowish white.

Example 2-2: Water dispenser

 ('17 ~ '18, pointed out) Cultivation Zone stars Delivery period (Mon. Sun) planter
(Mon. Sun) Rice plant
(Mon. Sun) Jeonbuk 10 Nampyeong Usually  Honam Plains 8.17. 8.12. 4.30. 5.30.

As shown in Table 2 above, the characteristics of the water extraction period are 'Mt. Jeonbuk No. 10', which is approximately 17 days late compared to that of Nampyeong Rice on August 12th in the ordinary Bobi cultivation on August 17th.

Example 2-3: Initial growth characteristics

('17 ~ '18, pointed out) System name Low temperature germination
(13 ℃, 15 days,%) Early kidney Freezing
(0-9) Comprehensive evaluation Jeonbuk 10 74.5 Good 4 about Nam Pyeong 53.5 Good 4 about

As shown in Table 3 above, the initial growth characteristics are higher than that of Nampyeong rice in 'Jeonbuk No. 10', and there is no difficulty in seedling during cultivation, and the resistance to cold sea in the early stage of growth is similar to that of Nampyeong rice.

Example 2-4: Main answer growth characteristics

('17 ~ '18, pointed out) System name Number of days
(Work) Growth
Days ^z) (days) Mature days
(Work) Soy sauce
(cm) Chief
(cm) Contemplation Jeonbuk 10 6 125 45 67 20 Good Nam Pyeong 6 120 45 77 20 Good

^z) Days from Yiang to maturity

As shown in Table 4 above, the growth rate of the main answer is 125 days, which is 125 days, which is 5 days longer than that of Nampyeong rice.

Example 2-5: Quantity related properties

 ('17 ~ '18, intellectual, Jeonbuk) System name Per week
Sorghum (dog) extra pay
Lip count (piece) School
ratio(%) ℓ medium (g) ^* In the middle (g) chastity Brown rice Brown rice Jeonbuk 10 15 113 76.7 555 873 22.1 Nam Pyeong 14 104 86.3 610 854 21.2

As shown in Table 5 above, the quantity-related characteristics of ‘Jeonbuk No. 10’ are similar to that of Nampyeong Rice, and the number of allowances is rather large and the rate of lodging is low. In addition, the weight of brown rice is 22.1g, which is heavier than that of Nampyeong rice, which is 21.2g.

Example 2-6: Physiological disorder resistance

 ('17 ~ '18, pointed out) System name forgery
phenomenon Maturity
Lower aging Answer
Less
(1-9) Cold resistance ^z) Unexpectedly
Water
(50 day seedlings,%) Germination rate ^x)
(40 days after departure,%) Water
delay
(Work) Imsil rate
(%) PA ^y)
(1 ~ 9)  Jeonbuk 10 River Slow 4 12 11 8 0 36.7 Nam Pyeong River Slow 4 11 14 8 0 2.8

^z) Chuncheon cold water treatment black cloth test (17 ℃, 20 days after cultivation-maturity)

^y) Phenotypic acceptability of maturity

^x) Post-dental 7-day investigation

As shown in Table 6 above, physiological disorder resistance, 'Jeonbuk No. 10', did not cause an unexpected outflow at the time of the cultivation of 50 days of nails, and the forgery was strong and the lower aging of the mature stage was slow. In addition, the cold resistance is similar to that of Nampyeong rice, and the number of sprouts is 36.7%, which is higher than that of Nampyeong rice.

The pest resistance of 'Jeonbuk No. 10' was conducted in 11 locations nationwide between 2017 and 2018 (Suwon, Cheorwon, Jinbu, Jeonju, Unbong, Gyehwa, Miryang, Sangju, Yeongdeok, Budget, Naju). It was tested through the field peg test, and Mokdo fever was tested for pavement. In addition, resistance to viral diseases such as white leaf blight and streak leaf blight and brown leaves was investigated. The research and evaluation methods were based on the Agricultural Science and Technology Research and Analysis Standard (Rural Development Administration, 2012).

Example 3-1: fever and fever resistance

 ('17 ~ '18, pointed out) System name Leaf blast fever black (N-24kg / 10a) Mokdo fever packaging black
(N-22kg / 10a) Test index by resistance response (11) Resistance test by major test site River
(0 ~ 3) medium
(4 ~ 6) about
(7 ~ 9) Average Jeonju Miryang budget Naju Yield yield (%) Jeonju Miryang Yeoju Pearl Jeonbuk 10 6 5 0 2.8 4.5 3.5 2.5 0.5 0.6 0.0 2.0 0.0 Nam Pyeong 5 5 One 3.6 7 3.5 4.0 2.0 6.3 0.0 0.0 0.0

As shown in Table 7 above, the resistance to fever fever and mock fever was 6th, 5 out of 6 rivers, showing a slightly stronger resistance than Nampyeong rice, and also showed a milder onset than Nampyeong rice.

Example 3-2: White leaf blight and virus disease resistance

     ('17 ~ '18, pointed out) System name White leaf blight Viral disease (Lee's disease rate) ^y) K ₁ K ₂ K ₃ K _3a Streak
Leaf blight Filthy disease Jeonbuk 10 River River River about River (3.4) About (85.0) Nam Pyeong about about about about Strong (6.0) About (40.0)

White leaf blight and virus disease resistance, as shown in Table 8, 'Jeonbuk No. 10' is resistant to white leaf blight of the K ₁ ∼ K ₃ line, and also resistant to striped leaf blight.

The production capacity test of 'Jeonbuk No. 10' was conducted at the 2016-2017 Jeollabuk-do Agricultural Research Institute test packing (Iksan-si, Jeollabuk-do), and the regional adaptation test, water extraction period, and water quality were bobi cultivation in Honam Plain for 2 years from 2017 to 2018. It was conducted at the locations (Jeonju, Iksan, Budget, Naju), and the survey and evaluation methods were based on the Agricultural Science and Technology Research and Analysis Standards (Rural Development Administration, 2012).

Example 4-1: Productivity test

 ('16 ~ '17, Jeonbuk) System name Rice quantity (kg / 10a) ‘16 years ‘17 years Average Indices Jeonbuk 10 542 503 523 104 Nam Pyeong 521 484 503 100

As shown in Table 9 above, the rice yield of the productivity test was ‘Jeonbuk No. 10’, which was increased by 4% compared to Nampyeong rice at 523kg / 10a in normal Bobby cultivation.

Example 4-2: Regional adaptation test

                                                          ('17 ~ '18, pointed out) Cultivation By zone exam
Indices Preparation Type ^*
Average quantity
(kg / 10a) Jeonbuk No. 10 rice quantity (kg / 10a) '17 '18 Average Indices Ordinary
Bo rain Honam Plain 4 517 554 377 465 90

  *: Nampyeong

As a result of the regional adaptation test, as shown in Table 10 above, 'Jeonbuk No. 10' is 90% of Nampyeong rice at 465kg / 10a at four regular bobby cultivation sites.

Example 4-3: Water dispenser and quantity for each test site

 ('17 ~ '18, pointed out) ashes
ship
star G
versus
star Test index Jeonbuk 10 Nam Pyeong Water dispenser (Mon. Sun) Rice quantity (kg / 10a) Contrast index Rice quantity (kg / 10a) ‘17 ’18 Average ‘17 ’18 Average ‘17 ’18 Average ‘17 ’18 Average Bo
barrel
group Hunan
champaign Jeonju 8.18. 8.21. 8.19. 514 286 400 8.13. 8.14. 8.14. 530 424 477 Iksan 8.19. 8.16. 8.18. 527 458 493 8.15. 8.08. 8.12. 512 473 493 budget 8.19. 8.16. 8.18. 579 395 487 8.17. 8.11. 8.14. 623 503 563 Naju 8.15. 8.13. 8.14. 595 370 483 8.11. 8.07. 8.09. 561 508 535 4 8.18. 8.16. 8.17. 554 377 466 8.14. 8.10. 8.12. 557 477 517

As shown in Table 11 above, the number of water dispensers and water quality by test site is ‘Jeonbuk No. 10’, which is 466kg / 10a at 4 places of ordinary Bobby cultivation, 90% of Nampyeong rice.

The quality analysis of 'Jeonbuk No. 10' investigated the content and odor of 2-AP (2-acetyl-1-pyrroline), the sine ratio, brown rice grain shape, alkali decay degree, protein content, and fragrance component. The content was cultivated in the 2018 Jeollabuk-do Agricultural Research Institute test packaging (Iksan-si, Jeollabuk-do) and analyzed using the young hair of the rice paddy on June 10. I followed.

Example 5-1: Analysis of fine quality and coating properties

 ('17 ~ '18, intellectual, Jeonbuk) System name Junghyun
ratio
(%) Brown rice
Lip
Alkaline
Collapse
(1-7) protein
content
(%) 2-AP content ^*
(ng / g) Odor
Jeonbuk 10 81.9 2.47 6.9 6.8 1,469 U Nam Pyeong 81.1 1.78 6.5 6.5 - radish

  *: '18, Jeonbuk, June 10 Young mother Yiang

As shown in Table 12 above, the results of the analysis of the quality and quality characteristics of the rice cake are 'Jeonbuk No. 10', which has a sine ratio of 81.9%, higher than that of Nampyeong rice, and a long brown rice ratio of 2.47. It is slightly higher than that. In addition, the high content of 2-AP (acetyl pyrroline, 2-acetyl-1-pyrroline), which is a flavor component, has a good flavor of popcorn flavor unlike that of ordinary rice, Nampyeong rice.

Example 5-2: Analysis of 2-AP content by cultivation period

The results of the analysis of the content of 2-AP (acetyl pyrroline, 2-acetyl-1-pyrroline) according to the cultivation period are shown in FIG. 3. The amount of 2-AP (acetyl pyrroline, 2-acetyl-1-pyrroline) in 'Jeonbuk No. 10' by the period of rice transplantation on May 20, May 30, June 10, and June 20 799.6 ± 23.0ng / g, 991.3 ± 41.7ng / g, 1468.8 ± 132.5ng / g, and 1873.5 ± 192.1ng / g, respectively (FIG. 3).

From the above description, those skilled in the art to which the present invention pertains will appreciate that the present invention may be implemented in other specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as including the meaning and scope of the claims, which will be described later, rather than the above detailed description, and any altered or modified forms derived from the equivalent concepts thereof.

National Academy of Agricultural Science KACC98062P 20190128

Claims (7)

A new hybrid rice 'Jeonbuk No. 10' deposited with accession number KACC98062P, which is characterized by having the flavor and resistance to the disease and the following botanical characteristics as a hybrid species based on Hopum Rice and Dohwahyang No. 2.
Leaf Color: Green
Number per week: 15
Allowances: 113
Under brown rice: 22.1g
Soy sauce: 67 cm
Length: 20 cm
According to claim 1,
The 'Jeonbuk No. 10' is a new breed of rice deposited with accession number KACC98062P, characterized in that the content of 2-AP (acetyl pyrroline, 2-acetyl-1-pyrroline), which is an aromatic component, is 1,469 ng / g. No. 10 '.
According to claim 1,
The 'Jeonbuk No. 10' is a new breed rice 'Jeonbuk No. 10' deposited with accession number KACC98062P, which is resistant to fever, fever, white leaf blight, or striped leaf blight.
delete Seed according to 'Jeonbuk No. 10', a new variety of rice deposited with accession number KACC98062P in any one of claims 1 to 3.
A descendant of the seed according to 'Jeonbuk No. 10', a new variety of rice deposited with accession number KACC98062P in any one of claims 1 to 3.
(a) hybridizing Hohom rice as a parent and Dohwahyang 2 as a parent;
(B) selecting a superior system having flavor characteristics among the ear of the plant of the hybrid (F1):
(c) After the second generation (F2) seeds of the selected plant are expanded to the sixth generation (F7) by the phylogenetic method, the seventh generation seeds are disclosed in the packaging to improve productivity, yield, variety uniformity, and cultivation stability. Breeding method of the new breed rice 'Jeonbuk No. 10' deposited with accession number KACC98062P, characterized in that it comprises the step of selecting a superior system having flavor characteristics by reviewing.

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