Rice crop science

Contents Chapter 1. Itroduction…………………………………………………………… 9 1. Classification and current status of food crop…………………………… 10 2. Current status of world agriculture………………………………………… 17 3. Current status of agriculture in Korea……………………………………… 20 4. Classification of rice and surrent status in Korea………………………… 29 Chapter 2. Rice Morphology and Structure… ……………………………… 43 1. Seeds of Rice…………………………………………………………………… 44 2. Rice Root System……………………………………………………………… 48 3. Leaves…………………………………………………………………………… 52 4. Rice Culm (Stem)……………………………………………………………… 59 5. Rice Floral Organs…………………………………………………………… 61 6. Rice Panicle…………………………………………………………………… 63 Chapter 3. Growth and Development………………………………………… 65 1. Vegetative Growth and Reproductive Growth…………………………… 67 2. Germination and Dormancy………………………………………………… 72 3. Growth of Rice Seedlings…………………………………………………… 81 4. Root Growth…………………………………………………………………… 82 5. Leaf Growth in Rice… ……………………………………………………… 87 6. Culm (Stem) Growth in Rice……………………………………………… 90 7. Panicle Development……………………………………………………… 99 8. Heading and Flowering…………………………………………………… 101 9. Photosynthesis and Respiration……………………………………………113 10. Transpiration and Water Requirement in Rice Cultivation………… 127 11. Yield Formation…………………………………………………………… 129 Chapter 4. Varietalies and Genetic Breeding… ………………………… 143 1. Characteristics of Rice Varieties……………………………………………144 2. Rice Breeding and Physiological–Ecological Characteristics………… 158 Chapter 5. Cultivation Environment of Rice……………………………… 169 1. Climatic Environment… …………………………………………………… 170 Chapter 6. Rice Cultivation Technology…………………………………… 181 1. Rice Cultivation Systems…………………………………………………… 182 2. Nutrients and Fertilization………………………………………………… 199 3. Water Management of Paddy Fields……………………………………… 214 Chapter 7. Rice Crop Protection… …………………………………………… 223 1. Control of Rice Diseases…………………………………………………… 224 2. Insect Pest Control…………………………………………………………… 236 3. Weed Control………………………………………………………………… 243 4. Meteorological Disasters…………………………………………………… 252 Chapter 8. Special Cultivation and Eco-Friendky Cultivation…………… 265 1 Cultural Practice……………………………………………………………… 266 2 Direct Seeding Culture……………………………………………………… 272 3 Environmentally Friendly Cultivation…………………………………… 277 4 Cropping Systems…………………………………………………………… 280 Chapter 9. Quality and Post-Harvest Management… …………………… 291 1. Postharvest Management………………………………………………… 292 2. Rice Milling…………………………………………………………………… 298 3. Distribution of Rice………………………………………………………… 304 4. Rice Quality and Functionality…………………………………………… 310 5. Nutritional and Cooking Properties of Rice……………………………… 323 6. Utilization and Processing of Rice………………………………………… 330 7. Utilization of By-products…………………………………………………… 339 Appendix…………………………………………………………………………… 341 1. References……………………………………………………………………… 342 2. Index…………………………………………………………………………… 343

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