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Department of Agronomy

Introduction

The research obectives of the department of Agronomy includes crop breeding and cultivation technigue improvement in rice and sweet potato, agricultural engineering and germplasm collection in root plant.

Worker Resources

Agronomist senior :Y. C. Lai
Associate Agronomist : Y. P. Wu , S. F. Lo
Assistant Agronomist:, H.C. Lee, H.S. Wu, C.L. Huang , D.G. Liao

Major Research Result

The department is responsible for three research programs, i.e., breeding for rice and sweet potato, improvement of cultivation techniques, and the preservation of root crops germplasm.

1. Improvement of rice varieties:

The research in rice focuses on breeding rice varieties with good quality, high yield, loding tolerance and multiple resistance to several major diseases and pests. Several varieties have been released, these include Kwan Fu 1, Chianung 242, Tainung 62、68、70、72 (scented variety) Chianung Sen 6、8、11, and Tainung Sen 12、14、18、19、20 (scented variety)、22 (scented variety). (Leader:Y. P. Wu Tel: (05)2753156)

Tainung No.72, a japonica type scented rice variety

Tainung No.72, a japonica type scented rice variety

Tainung Sen 22 , a new Indica type aromatic rice variety

Tainung Sen 22 , a new Indica type aromatic rice variety

Rice blast screening nursery.

Rice blast screening nursery.

Rice blast screening nursery.

Rice blast screening nursery.

2.Improvement of sweet potato varieties:

Two breeding methods, artificial hybridization and polycross are employed. There are many new variety released to farmersfor table use and/or food processing materials.TNG72 contains carotene richly ,TNG71 is a vegetable-used variety while TNG57(yellow flesh variety) and TNG66 (red flesh variety)are very accepted by growers and share the highest percentage of cultivation acreage in Taiwan. (Leader:Y. C. Lai Tel:(05)273155)

Tainung No. 71, a high quality and healthy sweet potato variety for vegetable used

Tainung No. 71, a high quality and healthy sweet potato variety for vegetable used

Tainung No. 72 (Goldern sweet potato), a sweet potato variety with high carotene content

Tainung No. 72 (Goldern sweet potato),a sweet potato variety with high carotene content

3.Establishment of Propagation System for Virus Free Sweet Potato:

Sweet potato is a kind of asexual propagation crop. It may reduce the production about 30% if infecting with the virus disease. Cutting the meristem-tip explant and cultured on the modified MS medium, then use the ELISA and RT-PCR or Western Blotting methods to detect the virus disease of plantlet and mass propagate the healthy plantlet. (Leader: S. F. Lo Tel:(05)2753182)

Meristem-tip cultures of sweet potato

Meristem-tip cultures of sweet potato

Mass propagation the healthy plantlet of sweet potato

Mass propagation the healthy plantlet of sweet potato

The evaluation of plant characteristics and yields of 120 lines of sweet potato have been estabilished in germplasm pool

The evaluation of plant characteristics and yields of 120 lines of sweet potato have been estabilished in germplasm pool

Maintaining the 1,400 lines of sweet potato in vitro is mainly using for long term storage and the supply of explant for the plant breeding

Maintaining the 1,400 lines of sweet potato in vitro is mainly using for long term storage and the supply of explant for the plant breeding

4. The diversity of rice:

(1) Breeding in different uses of rice:

A chemical mutagen was used to produce some steadily genetic mutated lines of rice qualities from 1990 at Chiayi agriculture station of TARI. and the white-core rice, scented rice, golden rice, giant-embryo rice(Fig 1), low protein rice, wax, dull, purple rice and red rice(Fig 2) etc. it showed that the mutation treatment could successfully induce so many variations for rice quality; Therefore, the mutation breeding with high efficiencies for breeding different uses of rice varieties. It had the potential of developing different uses with high qualities in rice in the futur.

(2) The brewing technique of rice wine and vinegar:

The brewing technique of rice vinegar was developed at CAES of TRAI in 2004. The brewing process of rice wine (Fig 3) was: the rice wine was made by a fermentation process involving yeast that transforms the sugars from rice into alcohol. Thereafter, when making rice vinegar the fermentation process goes one step further, adding bacteria to turn the alcohol into an acid in about thirty day. The final product of rice vinegar (Fig 3) was storage six moths for mature need. The products with good nutrition and high flavor can be use for a number of other purposes e.g. salad dressing, pickling, a flavor in cooking and a very refreshing drink in health-care etc.

(3) The technique of beauty soap making by the mixtures of rice embryo and bran:

Using a cosmetics-grade cleanser as the foundation, the mixtures of rice bran +embryo of golden rice , giant-rice and purple scented rice were serve as the raw ingredients, which are further refined through sampling and multiple processes into natural botanically effective concoctions to create Rice Bran and Embryo Beauty Soap(Fig 4). As no chemical components or traditional surfactant soap are used, this product is therefore natural and relatively mild. With no skin irritants and rice’s delicate gentle scent, it is the soap suitable for long-term use as a beauty enhancer or for daily cleansings.

(4) The technique of cosmetic soap making by the distiller's dried grain:

Using a cosmetics-grade cleanser as the foundation, the Monascus anka of distiller's dried grain and the rice distiller's dried grain serve as the raw ingredients, which are further refined through sampling and multiple processes into natural botanically effective concoctions to create cosmetic soap of rice distiller's dried grain (Fig 4). The product was also collaborated with nine plant lotion, like as soapberry, aloe. Finally, the perfume of product was adjusted with pure essential oil. Since no chemical components or traditional surfactant soap are used, this product will Therefore, not irritate your skin and is suitable for any kind of skin to use for cleansing and beautifying your features.

(5) Rice Bran Polisher:

Using rice bran as a main material and collaborating with wheat germ oil, glycerin and pure essential oil, Rice Bran Polisher (Fig 4) has following traits: 1. It’s awesome for body scrubbing and the process is gentle and not irritable. 2. Feel moist and smooth after use. 3. It can be used as a perfect product for long-term use of body scrubbings.

(6) Rice whitening lotion:

This product uses rice bran extract and with Sodium hyakuronate, glycerin and extract from Mulberry, witch hazel, bearberry, aloe and cucumber. We have already developed Rice whitening lotion for face care (Fig 4).

(7) Rice hydrating serum:

This product uses rice bran extract and materials such as Sodium hyaluronate to produce Rice hydrating serum (Fig4 ). To obtain better effects on face care, this product specially reinforces the active principle of rice bran extract, collaborating with Sodium hyaluronate for perfect moisture. Its smooth texture also replenishes your skin with essential nutrients. (Leader: Y. P. Wu Tel:(05)2753156)

Fig1. Multiple use of rice

Fig1. Multiple use of rice

Fig2. Multiple use of rice

Fig2. Multiple use of rice

Fig3. Rice brewing technique for rice wine and vinegar

Fig3. Rice brewing technique for rice wine and vinegar

Fig4. A series cosmetic products of rice

Fig4. A series cosmetic products of rice