• The Korean Journal of Mycology
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• v.19 no.3
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• pp.175-185
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• 1991

Higher fungi were collected in the National Park areas of Mt. Jiri from March, 1989 to October, 1990 and identified; Collybia acervata, Hygrocybe calyptraefis, Tubaria furfuracea, Amanita hemibapha subsp. javanica, A. alboflavescens, A. neoovoidea, Leccinum holopus var. holopus, L. griseum, lylopilus nigropurpureus, Lactarius zonarius var. zonarius, L. necator and Russula alboareo­late. All were newly recorded in Korea.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.144-150
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• 2011

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

• Korean Journal of Ichthyology
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• v.25 no.2
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• pp.53-58
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• 2013

Seven individuals (16.1~29.1 mm in length) which were estimated with fishes of genus Abudefduf were collected in Seogwipo, Jeju Island in the summer of 2011 and 2012. Among them, five individuals (20.8~29.1 mm SL) are similar to Abudefduf notatus, based on morphological characters such as yellow transverse band on the body, one small black spot on the base of the pectoral fin, and yellow caudal fin. On the other hand, two individuals (16.1 mm, 17.0 mm SL) differ from them in several light transverse bands and transparent rays of all fins except for pelvic fin, and anterior transparent head with only one (16.1 mm). According to the results of molecular analyses of 578 base pairs of mtDNA 16S rRNA sequences, these individuals correspond to A. notatus adult, with a high bootstrap value of 95% (genetic distance, d=0.002). Therefore, this study shows that the individuals more than 20.8 mm similar to adult body color but the 16.1 mm individual differs to that of adult. We confirm that this species changes to body color during their early life stages. This result regards as a survival strategy to protect themselves against their predator during their early life stages.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.264-274
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• 2003

Many potato genetic resources have been collected and improved for their diverse traits over the years using breeding program in KPGR. To select potential varieties for table and processing in Korea, 58 elite potato breeding lines and several 'Valley' varieties were cultivated and harvested at Korea Alpine area in 2001. The cultivated lines and varieties were evaluated using their cultural adaptability in the environment and tuber characteristics, such as the depth of tuber eye, tuber shape, skin color, flesh color, scab resistance, yield, and the resistance of hollow heart and internal brown spot disease. Additionally, in the selection of potential processing varieties, reducing sugar content (sum of glucose and fructose concentration) of tubers is critically considered, because it mainly influence on the chip color of processing potato tuber. For table stock varieties with white skin color, 'Early Valley', 'Summer Valley', 'Winter Valley', and 'Taebok Valley' were selected. In the aspect of diverse potato tuber color, several varieties were selected such as 'Golden Valley' for its yellow fresh and skin color, 'Gogu Valley', 'Juice Valley', and 'Rose Valley' for their red skin color, and 'Purple Valley' for its purple skin. Compared with world wide known processing cultivar 'Atlantic', 24 lines (or varieties) were selected for the potential potato processing industry due to their low reducing sugar contents (below 0.3％), high yield (above 4.0 ton/ha), and unique chip colors. Selected white chipping varieties were 'Taedong Valley', 'Kangshim Valley', and 'Kangwon Valley', which have 0.23％, 0.27％, and 0.29％ of reducing sugar contents, respectively. 'Bora Valley', having deep purple color in both skin and fresh, was selected for purple chip variety and has 0.26％ of reducing sugar content. Light yellow chip varieties (lines) were 'Rose Valley' and Valley 54, having 0.19％ and 0.269％ of reducing sugar content, respectively. For French frying potatoes, 'Stick Valley' of 0.22％ and Valley 72 of 0.151％ in reducing sugars were selected. All of these selected lines and 'Valley' varieties can be used as parents to improve potato genetic resources and to develop better varieties with unique traits and colors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.935-945
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1785-1790
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• 2014

This study was carried out to compare the physicochemical characteristics and sensory qualities of Sikhye (Korean traditional rice beverage) prepared with foxtail millet, proso millet, and sorghum. The cultivated varieties were Setaria italica Beauv. cv. Samdamae (SDM) and Samdachal (SDC), Panicum miliaceum L. cv. Ibaekchal (IBC), Sorghum bicolor (L.) Moench cv. Nampungchal (NPC), Donganme (DAM), Oryza sativa cv. Ilpum (IP), and Baegokchal (BOC). The brix degrees of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 9.53, 8.63, 5.67, 7.57, 6.27, 12.50, and $12.27^{\circ}Bx$, respectively. There were no significant differences in pH (5.99~6.10) among the groups. The highest turbidity was 1.07 in DAM Sikhye. The L-value, a-value, and b-value were 30.85~41.11, -0.34~2.52, and 2.56~5.67, respectively. Total polyphenol contents of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 241.52, 213.69, 202.34, 258.25, 193.24, 160.81, and $170.31{\mu}g\;GAE/mL$, respectively. Total flavonoid contents of Sikhye were $19.21{\sim}54.30{\mu}g\;CE/mL$. The highest DPPH and ABTS radical scavenging activities were $16.85{\pm}0.39$ and $64.75{\pm}2.92mg\;TE/100mL$ in DAM Sikhye, respectively. Finally, the sensory evaluation results indicate that there were significant differences in appearance, aroma, and taste between the groups, and SDM Sikhye was similar with IP and BOC.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.209-221
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• 2012

The purpose of this study is to apply molecular gastronomy and its spherification methodology to persimmon desserts. We prepared persimmon calcium alginate beads and investigated physical and sensory characteristics of beads according to the different concentration of calcium chloride(0.5, 0.75, 1.0%) and reaction time(2, 4, 6, 8, 10 min). Lightness and yellowness were decreased significantly as both calcium chloride concentration and reaction time increased. However, redness was increased significantly as the concentration of calcium chloride and reaction time increased. Hardness, springiness, chewiness, cohesiveness, and resilience except for adhesiveness tended to increase as the concentration of calcium chloride and reaction time increased. The thickness of beads also increased as the concentration of calcium chloride and reaction time increased. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of calcium chloride increased. Overall acceptability reached a peak at the persimmon bead containing 0.5% calcium chloride. The result of this study showed that the concentration of calcium chloride and reaction time influenced the overall characteristics of calcium alginate beads.