• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.7-14
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• 2003

Physico-chemical and sensory characteristics of six dongchimi cultivars were evaluated. Moisture and sugar contents were 94.2% and $4.30^{\circ}Brix$ for three spring radish cultivars, while 92.9% and $7.30^{\circ}Brix$ for three autumn ones. pH $(5.7{\sim}6.1)$ and acidity $(0.09{\sim}0.12%)$ did not show significant differences among cultivars. pH decreased steadily up to 21 days to reach optimum pH of 4.0. The maximum number of total lactic acid bacteria, $10^8{\sim}10^9\;CFU/mL$, was reached at pH 4.0. The final acidity of spring radishes was lower than that of autumn ones, and was proportional to the sugar content of the radishes. The firmness of spring radish decreased rapidly compared to the autumn ones. Cheongbok was found suitable for dongchimi, because its firmness level was maintained around $165.0{\times}10^3\;N/m^2$ at 35 days. Sensory evaluation revealed 96371 among spring radishes and cheongbok among autumn radishes scored high in firmness, chewiness, flavor, and overall acceptance. These results suggest that autumn radishes are suitable for dongchimi fermentation with cheongbok being the best among the cultivars.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.72-72
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• 2019

This study compared the growth characteristics of A. gigas according to the transplanting season, in the cultivation located in Yeongju, Gyeongsangbuk-do, transplanted in the autumn and spring. As a result of that the plant survival rate were observed the highest autumn transplanting (9.4%; autumn-92.2%, spring-82.8%) and bolting rate were observed lowest spring transplanting (7.1%; autumn-37.3%, spring-30.2%). Growth characteristics (height, leaf length and width, stem diameter) were observed the highest autumn transplanting in June and highest spring transplanting in August. The early growth is high growth due to long rooting time in autumn transplanting, but the difference in the ground growth between the two experiments was insignificant when the main growth period was from June to August. Further analysis of the growth characteristics and marker components of roots of A. gigas can be used to determine the optimal planting time and the establishment of high quality cultivation technology.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.4
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• pp.469-472
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• 1983

Seasonal variations influence the growth duration and yield of soybeans in the tropics and subtropics. Results of different yield trials were used to determine the relationship between yield with days to R$_1$ and R$_{8}$ in different seasons. Similarly relationship for 100 seed weight was examined. Multiple regression equations suggest that increase in yield can be obtained by increasing the days to R$_{8}$ regardless of seasons. However, increasing the days to R$_1$ invariably reduced the yield. The longer the time from R$_1$ to R$_{8}$, the higher the 100 seed weight. Since the population examined was heterogeneous for photoperiod sensitivity, the need to examine photoperiod sensitive and insensitive selections separately is discussed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.1
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• pp.7-12
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• 2001

To investigate difference of component changes in salt-fermented spring (SAS) and autumn (AAS) anchovy, Engraulis japonicus sauce during fermentation, various chemical properties were examined at $1.5\sim3$ months intervals during 18 months fermentation, The contents of total and amino nitrogen were higher in SAS than in AAS until 15.7 and 17.4 months fermentation, respectively, but there were no difference after that. The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in SAS with 10.6 months fermentation than in AAS with 11.5 months fermentation, After 18 months of fermentation, the SAS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, lysine in that order, On the other hand, the AAS was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine in that order. Absorbance at 453 nm were higher in SAS than in AAS, and increased gradually during fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.860-875
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• 2007

The purpose of this study was to investigate the seasonal variation in the mineral contents of fruits and vegetables available all the year -round. We analyzed Na, K, Mg, Ca, P, Fe Cr, Mn, Cu, Zn, Se, and Al concentrations by ICP-mass in 4 fruits and 17 vegetables items which are frequently consumed in Koreans. For Na content, fall apples showed the highest levels among 4 seasons, but fall tangerines contained the lowest amount of Na among the four seasons. Among the vegetables, the spinach, carrots, and lettuce contained relatively high amounts of Na. The K contents of cucumbers, cabbage, and zucchini were higher in the fall than in the other seasons. For Ca and Fe contents, spring strawberries, fall pears, and fall cabbage had the highest levels. The Cr contents of the apples were higher in the fall and winter than those were in the spring and summer. The strawberries contained their highest amounts of Cr, Mn, and Cu in the spring. The above results showed there are seasonal differences in the mineral contents of fruits and vegetables. Additionally, the fruits and vegetables tended to contain more minerals in the season they were harvested. Therefore, it is recommended to consume those fruits and vegetables during their harvest season.

• 건강소식
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• v.36 no.11
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• pp.6-8
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• 2012

천고마비의 계절, 하늘은 높고 말은 살찐다는 가을이다. 가을이 되면 유난히 왕성해지는 식욕 때문에 다이어트에 어려움을 겪은 사림들이 많다. 이처럼 가을에 식욕이 늘어나는 이유는 기온 변화에 따른 신체의 반응 때문이다. 기온이 떨어지면 우리 몸은 체온을 유지하기 위해 기초 대사량이 5% 정도 증가하고, 활동하기 좋은 기온이라 상대적으로 활동량이 증가하면서 공복감을 빨리 느끼게 된다. 또, 추운 겨울을 대비해 우리 몸이 본능적으로 체지방을 늘리기 위해 식욕이 증가하기도 한다.

• Landscaping Tree
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• s.113
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• pp.28-31
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• 2009

길을 걷다보면 간혹 바닥에 떨어져 있는 은행을 만나기도 하고(도시에서는 이미 누군가의 발에 밟혀서 뭉개져 있기 십상이지만), 몇 개 아슬아슬 남겨져 있는 감이 담장 너머로 보이기도 하는 요즘이다. 나무가 열매로 자신의 결실을 보이는 가을. 물론 잡지가 발간되었을 지금은 가을이라기보다는 겨울이라는 느낌이 강하겠지만, 원고를 위해 사진을 찍던 11월 말은 늦가을의 느낌이 더 강했던 시기였다. 가을은 때론 쓸쓸하고, 때론 아름답고, 가끔은 처연(凄然)하지만, 강한 인상에 비해 그 기간은 매우 짧아서 금세 기억에서 잊혀진다. 여름이나 겨울처럼 강렬하지 못하기 때문일까. 곧 더 추운 겨울이 닥칠 것이다. 12월이면 지난 1년을 되돌아 보아야할 때다. 올 한해의 결실을 점검하구 내년도의 목표를 세우는 시기. 과연 여러분들은 어떠한 결실을 이루었다고 생각하시는지.

• KOREAN POULTRY JOURNAL
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• v.49 no.9
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• pp.144-149
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• 2017

가을 환절기에는 환기를 낮추면서 낮에 과도한 잉여 온도를 빼주고, 밤에 암모니아와 습도를 제거하면서 공기의 질을 우수하게 가져가야 하는 세밀한 관리가 필요하다. 우리의 가을 환절기 사육 목표는 한여름과 한겨울처럼 키워내 출하하는 것이 아니고, 흔히 말하는 "홈런 = 어닝서프라이즈"를 실현해야 하는 것이다. 그러나, 많은 분들이 So So(그저 그런)에 눈물 짓고, 자칫 잘못하면 "어닝 쇼크"에 빠지시는 분들도 많은 것이 현실이다. 가급적 매년 수없이 올라오는 단편 지식의 향연에 한 줄 더 추가할 마음이 없었기에 이번 글에는 "개념역량"의 관점에서 기술해 보았다. 2000년대 이미 농장의 경영시대가 시작되어 무르익었으므로 이제는 가업으로 물려줘야 하는 바, 시선의 관점을 바꿔보는 계기가 되었기를 바란다.

• 건강소식
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• v.36 no.11
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• pp.24-25
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• 2012

바야흐로 천고마비의 계절이다. 하늘이 높으니 말이 살찐다는 뜻으로 가을 기후가 좋은 만큼 여러모로 활동하기 최적의 상태를 이르는 말이다. 그런데 이런 가을, 여성들의 몸이 편치만은 않다. 도대체 왜 이 좋은 계절에 몸과 마음이 100% 편하지 않은 것일까.

• 건강소식
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• v.37 no.10
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• pp.36-39
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• 2013

천고마비의 계절이 돌아왔다. 가을은 햇곡식 햇과일뿐 아니라 해산물도 풍성한 계절이다. 등 푸른 생선의 대표로 꼽히는 고등어, 담백한 맛과 고른 영양소를 갖춘 장어, 쫄깃한 식감으로 미식가들의 찬사를 받는 낙지 등 맛뿐만 아니라 건강에도 좋은 음식들이 가득하다.