• KOREAN JOURNAL OF CROP SCIENCE
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• v.22 no.2
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• pp.1-17
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• 1977

Nitrogen responses to yield and other agronomic characters were studied using four rice varieties, Tongil, Jinheung, Milyang 23, and Yushin, at six nitrogen levels, 0, 10, 15, 20, 25 and 30kg/10a, in a silt loam soil at the Crop Experiment Station, Suweon, Korea, in 1976. Grain yields of Milyang 23 and Tongil were much higher than those of Jinheung and Yushin at high nitrogen levels (15-30kg/10a). Optimum nitrogen levels of the rice varieties, Tongil, Milyng 23, Yushin, and Jinheung, estimated by intersecting straight line, were 22, 19, 19, and 12kg/10a, respectively. Morpshological characters, dry matter production before and after heading, and yield components were dicussed in relation to the nitrogen responsivenees of the rice varieties. In addition, relationships between yield, yield components, and other agronomic characters were discussed to obtain some informations for higher rice yield.

• Microbiology and Biotechnology Letters
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• v.36 no.3
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• pp.215-220
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• 2008

Rahnella aquatilis AY2000 has an unique characteristic which produces an anti-yeast substance (AYS). The AYS of the strain AY2000 was always secreted on agar plate, however, its activity in liquid culture was labile upon storage of the medium. In this paper, cultural conditions of the strain AY2000 for the AYS production were investigated in liquid culture, and minimal inhibitory concentration (MIC) against Saccharomyces cerevisiae was determined for the AYS activity. MIC of the AYS cultured in PYG broth at $^25{\circ}C$ for 24 hr was $23.5{\mu}g/mL$, however, that in MYCS (pH 5.5) broth at the same condition was $15.5{\mu}g/mL$. The activity of the AYS had increased rather in MYCS broth excluded $NH_4$-citrate than in the same broth contained $NH_4$-citrate, and MIC of the AYS produced in MYCS broth without $NH_4$-citrate was $15.5{\mu}g/mL$. When the strain AY2000 was maintained in MYCS broth without $NH_4$-citrate but added $100{\mu}M$ $FeCl_3$, the activity of the AYS had increased and its MIC was $7.8{\mu}g/mL$. MIC of the AYS was $7.8{\mu}g/mL$ after the strain AY2000 was cultured in MYCS broth containing $100{\mu}M$ $FeCl_3$ without $NH_4$-citrate, however, its MIC was $31.3{\mu}g/mL$ after 48-60 hr culture in the same broth.

• Food Science and Preservation
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• v.9 no.3
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• pp.271-276
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• 2002

To develop a wrapping film, which suppresses the microbial decay through the storage and prolongs the selflife of fruits and vegetables, the antimicrobial packaging films were prepared and applied to the preservation of strtwberries and cucumbers. Low density polyethylene(LDPE) film of 50㎛ thickness was faricated with 1% of Scutellariae baicalensis extract. The LDPE film impregnated with Scutellariae baicalensis extract showed antimicrobial activity on the disk test against Bacillus cereus, Escherchia coli and Fusarium sp.. The antimicrobial film changed the color and light transmittance, but did not affect heat shrinkage, mechanical tensile strength and wattability. Strawberries and cucumbers were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped strawberries and cucumbers were stored for 21 days at 5$\^{C}$ and for 40 days at l0$\^{C}$, respectively. For the packaged strawberries and cucumbers at 5$\^{C}$ and 10$\^{C}$, the LDPE film impregnated with Scutellariae baicalensis extract showed the reduced growth of total aerobic bacteria, molds and yeasts and did not give any negative effect on other quality attributes during storage in comparison with conttrol film without any additive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.399-404
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• 2004

This study was conducted to investigate the effect of monosodium glutamate (MSG) and fermentation methods (C-I; fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, C-II; fermented for 7 days at 1$0^{\circ}C$, M-I; kimchi with MSG fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, M-II; kimchi with MSG fermented for 7 days at 1$0^{\circ}C$ on fermentation and free amino acid content. Fermentation of M-I and M-II was slightly delayed compared to C-I and C-II. Total microbe of C-I and C-IIwere lower than those of M-I and M-II, and lactic acid bacteria of C-I and C-II were lower than those of M-I and M-II respectively. The major free amino acids were alanine, asparagine, homocystine and valine in C-I, especially, glutamic acid and ornithine were high in C-II. Homocystine, alanine, asparagine and valine in M-I, glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine and valine were the major free amino acid in M-II, respectively. The sour taste of M-I and M-II was lower than those of C-I and C-II, respectively, and the effect of delaying fermentation at 1$0^{\circ}C$ did not showed in the C-I and M-I. The crispy taste of the M-I and M-II was higher than those of C-I and C-II, which was the opposite results of sour taste. Palatable and overall taste of M-I and M-II were higher than those of C-I and C-II, respectively These results suggest that the MSG in kimchi affect not only increment of free amino acid content but also shelf-life and taste improvement, and continuous fermentation at 1$0^{\circ}C$ also enhance the content of free amino acid and shelf-life of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1458-1464
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• 2007

This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at $4^{\circ}C$. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$ followed by smoking for 2 hr at $22{\sim}24^{\circ}C$. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$, smoking for 2 hr at $22{\sim}24^{\circ}C$, and smoking again for 30 min at $47{\sim}50^{\circ}C$. The rancidity of the smoked Sebastes schlegeli did not change after 1 year storage at $-20^{\circ}C$ by monitoring the iodine value, peroxide value, and acid value. The number of viable cells in the cold and warm smoked samples were counted as $7.4{\times}10^5$ and $6.2{times}10^5$ CFU/g, respectively. Viable cells were not detected after 1 year of storage at $-20^{\circ}C$. The sensory evaluations of the processed Sebastes schlegeli showed that elastic texture increased with smoking as compared to with salting. There were no significant differences between cold and warm smoking in terms of sweetness, elastic texture, color, and smoke flavor. However, for overall acceptability, preference were in the oder of cold smoked, warm smoked, and salted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.887-893
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• 2010

This study examined the shelf-life and quality characteristics of the wet noodle added with the Acanthopanax senticosus and Eucommia ulmoides extract (AEE). The wet noodle with AEE reduced total microbial counts and TBARS value compared with the control during storage at $4^{\circ}C$ for 21 days. Moisture content of the wet noodle with AEE and control was not different during the early storage period, but after 9 days of storage, that of the control was decreased about 7%, while that of the noodle with AEE was decreased slightly. Lightness of the wet noodle with AEE showed low value in uncooked and cooked noodles compared with the control and decreased during storage. The pH and texture of the wet noodle with AEE and control did not change during storage at $4^{\circ}C$ for 21 days. In sensory evaluation, texture, soup smell and springiness of the wet noodle with AEE were preferred than the control. These results suggested that the AEE can keep the quality characteristics and increase the shelf-life in the wet noodle.

• Journal of Korean Society of Forest Science
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• v.105 no.4
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• pp.510-516
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• 2016

This study was conducted to investigate the physiological responses of newly-germinated seedlings of Fraxinus rhynchophylla Hance, Zelkova serrata (Thunb.) Makino, Betula costata Trautv. and Quercus variabilis Blume to open-field experimental warming. The seedlings in the warmed plots were warmed with $2.7^{\circ}C$ higher air temperature than those in the control plots using infrared heaters since April, 2015. Physiological responses (stomatal conductance, transpiration rate, chlorophyll content and net photosynthetic rate) to experimental warming varied with the species and the time of the measurement. Stomatal conductance ($mmol{\cdot}m^{-2}{\cdot}s^{-1}$) tended to decrease for F. rhynchophylla (Control: $158.97{\pm}42.76$; Warmed: $42.07{\pm}8.24$), Z. serrata (Control: $170.53{\pm}27.22$; Warmed: $101.17{\pm}42.27$) and B. costata (Control: $249.93{\pm}47.39$; Warmed: $150.73{\pm}26.52$). Transpiration rate ($mmol{\cdot}m^{-2}{\cdot}s^{-1}$) also decreased for F. rhynchophylla (Control: $4.08{\pm}0.62$; Warmed: $1.74{\pm}0.39$), Z. serrata (Control: $4.32{\pm}0.44$; Warmed: $3.24{\pm}1.14$) and B. costata (Control: $6.21{\pm}0.38$; Warmed: $4.66{\pm}0.28$). However, warming exhibited only minimal effects on stomatal conductance and transpiration rate of Q. variabilis seedlings. Chlorophyll content increased by the warming treatment while the effect of warming was not significant on net photosynthetic rate, since the warming treatment had a weak influence for changing net photosynthetic rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Korean Journal of Environmental Biology
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• v.20 no.3
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• pp.205-215
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• 2002

Effects of artificial and solar W-B radiation on five rhodophytes (Curdiea racovitzae, Gigaytina skottsbergii, Mazzaella obovata, Myriogramme manginii, Palmaria decipiens) from Antarctica have been investigated using PAM fluorescence in laboratory and in the field. Laboratory studies showed that there were significant differences in the UV sensitivity between different species, and that the differences appeared to be correlated with the depth of collection of the specimens. It was apparent from the observations that the samples such as M. manginii and P. decipiens collected from 20-30 m depths were move sensitive to W-B radiation compared with those collected from shallower depths, The present study confirmed that an acclimation to the surrounding light regime could be an important factor to determine the UV-sensitivity of a species or individuals and that PAM measurements are rapid and non-destructive methods to evaluate UV influences. From field studies on M. manginii and P. decipiens it was observed that both plants exhibited changes in the effective quantum yield, with the minimum values nt noon followed by n recovery in the evening. Photoinhibition occurred in these species could therefore be accounted for by so- called dynamic photoinhibition. It seems likely that this protective mechanism may contribute to survival of the species in shallow water where they may encounter intense solar radiation. The presence or absence of the W- B component under solar radiation differently affected the photosynthetic recovery process, and the rate of recovery was much stoney in UV- present than in W- absent conditions. Functional role of W- B appears to delay the recovery of photosynthesis in the studied macroalgae. Differential sensitivity to UV-B recognised between M. manginii and P. decipiens seemed to correspond well with the amount of UV-absorbing substances (UVAS) contained in the respective species. Higher tolerance to solar radiation by the latter species may be due to the higher amount of UVAS. There were variations of UVAS concentrations in algal thalli depending on the season and depth of collection.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.69-80
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• 2007

Among the photoactive semiconductors such as $TiO_2,\;ZnO,\;Fe_2O_3,\;WO_3,\;and\;CdSe,\;TiO_2$ is the most widely used as photocatalyst in different media, because of its lack of toxicity and stability. In this study, the effects of titanium dioxide were investigated to obtain the information of physiological change in rice plant. Light-adapted Chlorophyll flourescence index decreased and relative electron transport rate of rice leaves was activated by titanium dioxide under $2,400\;{\mu}mol\;m^{-2}\;s^{-1}$ PAR (Photosynthetic active radiation). Relative electron transport rate of rice leaf treated with titanium dioxide 10 ppm was high in order of $2,400\;{\mu}mol\;m^{-2}\;s^{-1}\;PAR,\;2,200\;{\mu}mol\;m^{-2}\;s^{-1}\;PAR,\;450\;{\mu}mol\;m^{-2}\;s^{-1}\;PAR$ and titanium dioxide 10 ppm (45.1%), control (32.4%), diuron 10 ppm (15.3%) under $2,400\;{\mu}mol\;m^{-2}\;s^{-1}\;PAR$. Titanium dioxide increased photosynthesis of the rice leaf under $13.6\;KJ\;m^{-2}\;day^{-1}$ UV-B only. With titanium dioxide 20 ppm, reduced UV-B ($0.15\;KJ\;m^{-2}\;day^{-1}$) intensity changed the induction of proteins and twenty-five proteins were identified. Among them, seventy proteins were up-regulated, four proteins were down-regulated and four proteins were newly synthesized. Function of these proteins was related to photosynthesis (52%), carbohydrate metabolism (4%), stress/defense (8%), secondary metabolism (4%), energy/electron transport (4%), and miscellaneous (28%).