• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.3
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• pp.214-219
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• 1991

To clarify the relationship between ambient water temperature and heading characteristics of rice (Oryza sativa L.), twelve of varieties rice were grown in a cold tolerance screening field where water temperature was controlled by continuous cold water irrigation system to test the cold tolerance of rice. When cold water was continuously irrigated with 5 cm of water depth, the water had stagnated for about three hours, and the water temperature increased gradually from inlet toward outlet in the experimental plot. The fluctuation of water temperature was well synchronized with that of ambient air temperature, and the water temperature near outlet became higher than the air temperature at the vegetative phase, while became lower at the reproductive phase of rice plant community. The leaf development rates on main culm increased by increased water temperature. The rice varities, Fukuhikari, Sangpungbyeo and YR3486-16-2 were more sensitive than the others in the response of leaf development to water temperature. However, Janack and Milyang 42 were comparatively less sensitive to water temperature in leaf development. Janack and Paro -white rices required longer days to develop one leaf on main culm at reproductive phase than at vegetative phase. Varietal difference in days required to develop one leaf on main culm of rice plant was more distinctive at the reproductive phase when water temperature was relatively lower than at the vegetative phase with relatively higher water temperature condition. No difference was found between the growth phases, vegetative and reproductive, in the response of average leaf developmental rates to water temperature under the similar air temperature condition. The estimated average days required to develop one leaf on main culm decreased by 1.3 day by 1$^{\circ}C$ increase in water temperature. Varietal differences in the total number of leaves on main culm depended upon the water temperature, in which the varieties such as Fukuhikari, Gwangmyeon-gbyeo, China 988, and YR3486-16-2 showed increased one leaf by increased water temperature, while Sobaekbyeo, Paro-white, Sangpungbyeo, Pungsanbyeo, Samgangbyeo, and Milyang 42 were kept at the same leaf number regardless of water temperature. However, the total leaf number on main culm and days to heading of Janack increased by increased water temperature. The other varieties showed the shortened days to heading by the increase in water temperature with noticeable varietal differences regardless of the variation in the total number of leaves on main culm.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.87-95
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• 2017

The increase in the frequency of occurrence of abnormal weather could include severe rainfall, which could cause rice submergence during the ripening stage. This experiment was conducted to clarify the effects of submergence during the ripening period on yield and quality of rice. The flooding treatment was conducted at 7 and 14 days after heading. Flooding conditions were created with two conditions, flag leaf exposed and overhead flooding, and each condition was divided into two conditions according to water quality-clear and muddy. Although the yield decrease was more severe at 7 days after heading because of the decrease in the ripening ratio, the head rice ratio was more affected at 14 days after heading because of the increase in the chalky kernel ratio. The maximum quantum yield (Fv/Fm), which indicates the photosynthetic efficiency, did not differ before and after the flooding treatment until flooding continued for 4 days. In addition, stem elongation occurred because of flooding as an avoidance mechanism in japonica rice. This phenomenon was expected to decrease the supply of assimilation products to the spikelet (sink). Overall, it was suggested that additional experiments should be conducted examining the change in the starch synthesis mechanism and transfer of assimilate products resulting from submergence, for development of cultivation techniques corresponding to submergence and breeding of varieties with submergence tolerance characteristics.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.43-50
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• 1990

Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of $17.54{\sim}19.99%$ and $15.63{\sim}17.95%$, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained $(29.4{\sim}56.9%)$, and followed alanine $(6.6{\sim}10.4%)$ and glycine $(1.6{\sim}16.7%)$. The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, ${\alpha}-aminoadipic\;acid$, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at $100^{\circ}C$, whereas that of lysine, histidine, ${\alpha}-aminoadipic\;acid$ and proline were decreased with prolonged heating time. When heating temperature was changed from $90^{\circ}C$ to $130^{\circ}C$ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and aspartic acid were decreased.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.212-219
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• 2012

The objective of this study was to investigate the effect of high pressure (HP) processing on shelf life, as well as the addition of phosvitin on lipid and protein oxidation stability of minced chicken leg meat. Minced chicken leg meat was mixed with yolk phosvitin at 500 or 1000 mg/kg meat levels, and divided into raw and cooked groups. Then, the samples were subjected to HP at 0.1, 300, and 600 MPa. The total aerobic bacteria, lipid and protein oxidation, along with instrumental meat color ($L^*$, $a^*$, and $b^*$value) of the samples were measured during storage for 7 d at $4^{\circ}C$. In raw meat, the number of total aerobic bacteria was decreased by HP at 300 MPa (4 Log reductions) and 600 MPa (5 Log reductions) after 7 d of storage (p<0.05). HP at 600 MPa increased lipid oxidation of samples at all storage days and protein oxidation of samples during storage at 3 and 7 d. HP induced the changes of meat color by increase of $L^*$ value and decrease of $a^*$ value (p<0.05). The total aerobic bacteria was not detected in the cooked samples, regardless of HP pressure, and the lipid or protein oxidation of the cooked sample treated by 600 MPa was higher than that of the control (0.1 MPa) on day 7 or control on day 3, respectively (p<0.05). The results suggested that HP can improve the shelf life of minced chicken leg meat. However, phosvitin might be a limited antioxidative agent for the improvement of oxidation stability induced by HP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1618-1624
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• 2009

This study was conducted to estimate the shelf-life of cooked mung bean sprouts contaminated with Staphylococcus aureus according to storage temperatures after cooking in school foodservice operations. A predictive growth model of S. aureus in cooked mung bean sprouts prepared using a standard recipe was developed at 4 storage temperatures (5, 15, 25, and 35${^{\circ}C}$). To determine the effect of vinegar on the shelf-life of cooked mung bean sprouts, the growth of S. aureus in sprouts prepared using vinegar and the standard recipe were compared. The $R^2$ values of the specific growth rate (SGR) and lag time (LT) determined using the Gompertz model were greater than 0.90 at all temperatures except 5${^{\circ}C}$, which confirmed that it would be appropriate to use these parameters for a secondary model. The secondary model, which indicates changes in LT and SGR values according to storage temperatures, was calculated using response surface models. The compatibility of the developed model was confirmed by calculating $R^2$, Bf, Af and MSE values as statistic parameters. The $R^2$ values of LT and SGR were 0.94 or higher, and the MSE, Bf and Af values were 0.02 and 0.002, 0.97 and 1.03, and 1.31 and 1.10, respectively, with high statistical compatibility. The growth rate of S. aureus was higher when the standard recipe was used than when vinegar was used at all temperatures. Indeed, no growth of S. aureus was observed in mung bean sprouts prepared using vinegar. Based on the model developed, cooked mung bean sprouts prepared using the standard recipe for school foodservice should be stored at 10${^{\circ}C}$ or less. Additionally, sprouts stored at 25 or 35${^{\circ}C}$ should be consumed within 6 or 12 hours after cooking. Finally, the addition of vinegar will prevent the growth of S. aureus in cooked mung bean sprouts.

• Korean Journal of Environment and Ecology
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• v.24 no.6
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• pp.723-734
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• 2010

This study aims to analyze the change in vegetation for 10 years after the construction, targeting Suwoncheon, the first domestic ecological stream construction project. As for the section for the study, the section from Gyeonggi bridge to Youngyeon bridge, the first restoration project section, was targeted. The research districts consisted of 3 districts depending on topographical structure. Investigation check cosisted of cross-sectional topographical structure, vegetation status and the structure of herbaceous plant community. As for the cross-sectional topographical structure of the stream, the width of entire stream was 26.5~28.0m and water channel is 10~20m. The area for hydrophilic space was securing spacious riverside. Upper stream of reservoir beam was shallow and slow in reservoir area above weir. Lower stream of reservoir beam, the width of water channel was narrow and ripples were formed. Among species, 9 plants were planted and 6 species plants including Salix gracilistyla, Phragmites communis and Zoysia japonica were planted at the time of construction. In the water side, there were 2 species, such as Zoysia japonica and Trifolium repens, etc, still remained after seeding at the time of constrcution. The planted plants which were observed through this investigation, were 2 species such as Festuca arundinacea and Dactylis glomerata. Apart from the planted plants, arid climate herbaceous plant such as Setaria viridis and Artemisia princeps var. orientalis formed power and the naturalized species variously emerged in 15 species. For revetment, natural stone stacking method was condicted and Salix gracilistyla, Aceriphyllum rossii, etc were planted. But all the planted plants disappeared and now it was covered with Equisetum arvense and Humulus japonicus. It was because that the base for growth and development of the plants was not constructed at the time of restoration in a way of attaching natural stones onto the concrete base. In the water channel, various wetland species including Typha orientalis, Acorus calamus var. angustatus and Phragmites communis, etc, were planted but only Salix gracilistyla, Phragmites communis and Zizania latifolia remained. As for species of the autochthons, Persicaria thunbergii was dominant. In the lower stream of reservoir beam, Humulus japonicus formed forces. In the hydrophilic space, it was necessary to direct the landscape of in-stream vegetation in cosideration of users. For this, planting Miscanthus sacchariflorus in a community was proposed. In the upper stream of reservoir beam, suplementary screen seeding was necessary so that Zizania latifolia, Typha orientalis and Phragmites communis can fit the depth of water. In the Lower stream of reservoir beam, it was necessary to constantly manage Humulus japonicus so that the wetland autochthons species, such as Phragmites communis and Persicaria thunbergii can establish power more stably.

• Food Science and Preservation
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• v.23 no.7
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• pp.931-938
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• 2016

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at $-50^{\circ}C$ (quick frozen, QF) and $-20^{\circ}C$ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and $10^{\circ}C$ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the $+10^{\circ}C$ and $-20^{\circ}C$ stored samples. Except for samples stored at $10^{\circ}C$, the CIE $L^*$ values for QF persimmons were higher than those for SF persimmons. For samples stored at $10^{\circ}C$ and $0^{\circ}C$, the CIE $a^*$ and $b^*$ values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at $0^{\circ}C$ were higher in SF than in QF persimmons. However, when stored at $-10^{\circ}C$, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.

• Journal of The Korean Society of Grassland and Forage Science
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• v.12 no.2
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• pp.77-84
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• 1992

This experiment was designed to gain information on factors affecting stubble death of orchardgrass (Dactylis glomerata L.) during the first rainy season. According to the experimental plan, the effects of sowing methods, drainages and cutting dates on the stubble carbohydrate content of orchardgrass, available soil moisture content of experimental plots, temperatures at the ground level and in the soil, and relative light intensity and humidity at the base of orchardgrass canopy were measured during the rainy season. The carbohydrate content of orchardgrass was sharply decreased to 2.9 % at 3rd day after cutting in the plots cut before rainy season and a gradural recovery was noted following the sharp reduction, but in the plots cut after rainy season, orchardgrass showed 5.5% of carbohydrate content before cutting and 3.0% at the 3rd day after cutting. The same pattern in both carbohydrate reduction and recovery was found between two cutting treatments. The available soil moisture content in the plots cut before rainy season was slightly higher than that in the plots cut after rainy season. But after the rainy season, the available soil moisture content in the plots cut after rainy season was higher than that in the plots cut before rainy season. Soil temperature at lOcm depths in the plots cut before rainy season was higher than that in the plots cut after rainy season. Daily maximum air temperature at the ground level in the plots cut before rainy season was higher than that in the plots cut after rainy season and changeable. Relative humidity at the ground level was below 70% in the plots cut before rainy season, but 75 to 90 % was observed in the plots cut after rainy season. Relative light intensity at the ground level in the plots cut before rainy season was much higher, recorded 50 to 90 %, than that in the plots cut after rainy season showing less than 10%. The results of this study suggest that the stubble death of orchardgrass during the rainy season is due to plant diseases influenced by a decrease of light penetration and increase of relative humidity at the base of the grass canopy.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.1
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• pp.11-20
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• 2004

This pot experiment was conducted to investigate the effects of combined micronutrient application($T_1$;control, $T_2$; Fe, $T_3$; Fe＋Mn, $T_4$: Fe＋Mn＋Cu, $T_5$ ; Fe＋Mn＋Cu＋Zn, $T_6$ ; Fe＋Mn＋Cu＋Zn＋Mo, $T_7$ ;Fe＋Mn＋Cu＋Zn＋Mo＋B) on forage performance of pure and mixed cultures of orchardgrass and white clover. This 4th part was related to the changes in the contents of micronutrients(Fe, Mn, Cu, Zn, Mo, and B) in forages. The results obtained are summarized as follows: 1. General differences have been showed in the contents of micronutrients based on the treatments, forage species, pure/mixed culture, cutting order, and additional fertilization, especially N. Compared to pure culture, orchardgrass showed relatively high contents of Mn and Zn, and low contents of B and Fe in mixed culture. White clover, however, tended to be exactly opposed to the above trends. The contents of Cu and Mo did not show any differences between pure and mixed cultures. 2. In relative comparison, the $T_7$ influenced negatively on the contents of Cu, Zn, and Mo in orchardgrass. The $T_7$ also influenced negatively on the contents of Mo in white clover. However, the $T_7$ influenced positively on the contents of Mn in orchardgrass, and also influenced positively on the contents of Fe, Mn, and Cu in white clover. Because of the antagonism between Fe and Mn, the Fe contents in both forages were significantly decreased by the $T_3$. Under the various conditions, the differences among Fe contents tended to be more significant in white clover than in orchardgrass. 3. At the $T_6$ and $T_7$, the Mo contents in both forages tended to be relatively high. The Mo contents, however, were somewhat decreased by the $T_7$ 7/. The Mo-toxicity, which was caused by the high Mo-contents, tended to be diminished, and was likely to be prevented by the optimum B/Mo ratio and B application($T_7$ ).

• Journal of Life Science
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• v.17 no.11
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• pp.1562-1570
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• 2007

This experiment was conducted to develop fertilizer which promotes plant growth as well as suppressing pathogenic fungi. The fertilizer was made from the mixture of Ju-Back (Korean rice wine cake) and indigenous rhizosphere-bacterium. The main ingredients of Ju-Back were investigated as 6.04% total nitrogen, 42.59% total carbohydrate, 1.01% available phosphate, 73.42% organic matter, 7.72% potassium oxide, 1.35% calcium oxide, 0.53% magnesium oxide. The enzyme activities of Ju-Back were estimated to be 980 units/g for ${\alpha}-amylase$, 300 units/g for glucoamylase, and 1800 units/g for acid pretense. Indigenous rhizosphere bacteria which produced antifungal agent were isolated from soil, and was selected KMU-13 strain which can antagonize against various plant pathogenic fungi (Botrytis cinerea KACC 40573, Sclerotinia sclerotiorum KACC 41065, Fusairum oxysporum KACC 40052, Pythium aphanidermatum KACC 40156, Phytophthora capsici KACC 40476 and Glomerella cingulata KACC 40299). KMU-13 strain was identified as Bacillus subtilis KMU-13 by biochemical and 16s rDNA analysis. The organic fertilizer was made as prototype which was composed 20% Ju-Back, 70% carrier, 9.7% microorganism cultivated solution, 0.3% trace-element. We also investigated an application of fertilizer using Ju-Back for cultivating lettuce (Lactuca sativar) which were grown in three soil conditions that had chemical fertilizer, barnyard manure, lime power, urea, potassium chloride and superphosphate as a control, the whole quantity (80 kg/10a) of posted fertilizer with the control and the half quantity (40 kg/10a) with the control. The growth characteristics were examined and analysed with several weeks interval from 3 weeks to 8 weeks on head length (cm), head width (cm/head), number of leaf and fresh weight (g/plant). The results are summarized as follows. The head width and fresh weight of lettuce were the highest at posted fertilizer 1 (whole quantity) was applied chemical, organic matter (Ju-Back) and carrier. The head length was the highest at posted fertilizer 2 (whole quantity) was applied Ju-Back only.