The Effects of Temperature Rise by Global Warming to Rice Ripening Condition and Variation of Amylose and Protein Content.

This study was carried out to confirm the effects of temperature rise by global warming to rice growth, change of ripening condition, yield and quality of rice especially variation of amylose and protein content. By the study of Korea Meteorology Administration, the temperature of Korea increased 0.95°C during last 34 years and the width of temperature increase be on an increasing trend gradually.

As temperature increases, rice is faced with critical change such as growth duration shortening, heading acceleration, yield decrease and quality deterioration. So, we studied the rice growth and yield change by the temperature increase.

 To confirm the effects of temperature rise, rice cultivars such as early maturing Unkwangbyeo, medium maturing Hwayoungbyeo and late maturing Nampyeongbyeo were transplanted on 1, 15, 30 of June inner transparent vinyl house which was treated by different temperature from transplanting to harvesting.

The increased mean temperature were 1.4°C∼3.5°C, respectively, compared to outer field. The growth duration from transplanting to heading were shortened by the temperature increase. Consequently, the rice have to be ripened in more warmer temperatures than conventional optimum condition. So rice grain became smaller and was not filled up by starch sufficiently  in increased temperature conditions.

As temperature increases, rice protein content increased consistently, but amylose content decreased on the contrary.