• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.67-74
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• 2003

Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control) By increasing substituted foreign wheat flours, water absorption of domestic Gru and Tapdong decreased. Dough development time decreased for Tapdong by substituting up to 30％ with foreign wheat flours. When imported wheat flours added in Gru and Tapdong, weakness of dough was decreased. Adhesiveness of dough was increased in all samples according to water adding, and Gru particulary showed the most high adhesiveness at 65% water and 10~20% replacement. From the mechanical texture test, Tapdong noodles were increased in cutting force by increasing amounts of imported wheat but decreased in extension distance. However, Cru noodles showed the opposite tendency. Hardness, adhesiveness, and chewiness of noodles were increased in all samples by increasing amounts of substitution with imported starch. As a result of cooked noodles test, Korean wheat noodles showed relatively lower values in cutting force and extension distance than in those of the control Studies of noodle-related characteristics of Korean wheat flours indicated that domestic soft wheat such as Gru might have high quality above the foreign wheat in noodle preparation by adding flours containing high amylose or low gluten.

• Korean Journal of Plant Tissue Culture
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• v.25 no.5
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• pp.309-313
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• 1998

RAPD (Random Amplified Polymorphic DNA) analysis was conducted to Schisandra nigra plants in order to select the specific markers for monoecious and dioecious individuals. RAPD results using eighty random 10-mer primers revealed that S. nigra had a different banding pattern from S. chinensis and Kadsura japonica. When DNA isolated from leaves of monoecious and dioecious plants were used as PCR template, only five primers, OPA-17, OPA-19, OPB-03, OPB-09 and OFB-16, showed polymorphic band patterns. No variation in banding profiles within male or female individuals was observed when these five primers were used whereas three monoecious plants (No 1, No 2 and No 3) showed different banding patterns one another, A 750 bp segment was amplified by primer OPB-3 from male individuals. On the other hand, two segments, 950 bp and 1690 bp, with OPA-19 and 700 bp of segment with OPB-3 were amplified in female individuals. These result indicate that the specific buds of male and female S. nigra could be used as genetic markers for the early discrimination of male and female individuals.

• Korean Journal of Medicinal Crop Science
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• v.16 no.2
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• pp.118-123
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• 2008

This study was executed to breed new cultivar of E. senticosus suitable for seed harvesting by selection method from 896 native plants collected from 35 regions. Basic selection points were C.V. values of characters such as filament length, blooming period, shoot length, no. of shoot and hundred fruits weight. By four steps of selection, two lines having high biomass yielding, diseases tolerant and fruiting capacities were finally selected and registered as new cultivar of Eleutherococcus senticosus at the Korea seed & variety service by regulation for seed production and marketing of plant variety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1129-1136
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• 2001

This study was to investigate the suitability of six domestic wheat cultivars for the Korean-style steamed bread made under optimal conditions. Six wheat flours milled from cultivars of Greu, Kumgang, Eunpa, Taptong Kobun, and Allgreu contained 13.8, 13.7, 13.7, 13.0, 11.7, 11.0% of protein. Control bread was made from blend (protein 10.5%) of 50% high strength and 50% low strength wheat flours milled from imported wheats. The volume of steamed bread made from Kumgang was highest followed by Eunpa, Tapdong, Kobun, Greu, control bread, Allgreu. Especially, the bread qualities of Kumgand and Kobun were superior to the control bread, showing better surface characteristics such as smoothness, glossiness, and whiteness, better shapes and desirable texture. Domestic wheat flours, having medium strength with high protein content above 13.0% were suitable for steamed bread except for Greu. Volumes of steamed bread made from domestic wheat flours were correlated with protein and ash content, flour color (L value), farinograph dough development time and stability, whereas spread ratio, total bread score and overall acceptability were correlated with farinograph dough stability It is concluded that flour quality is more important factor than protein content when domestic wheat flours are chosen for Korean-style steamed bread

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.2
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• pp.123-133
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• 1992

This study was conducted to clarify progressed changes of plant types and the effects of the physiological and ecological components on improving ideotype of winter wheat. 12 wheat varieties were planted at the experimental farm of Wheat and Barley Research Institute in Suwon in 1990. As results of intensive wheat breeding for early maturity since 1959, heading, flowering and maturing dates have been shortened by 17, 15 and 14 dagys, respectively. The shortened days from sowing to heading and from heading to flowering contributed to the early maturity to improved. Physiological factors associated with heading time of wheat could be reprsented by growth habit, photoperiod responses, earliness in narrow sense and winter hardiness. For improving an early maturity of winter wheat, it would desired to maintain some degree of winter habit(III-IV), and recombination of more insensitivity to short day length and more shortened earliness in narrow sense than that of Saemil and Chugoku 81, and higher degree of winter hardiness. For improving the early maturity the more effective way must be of shortened days from sowing to heading, and days from flowering to maturity than days from heading to flowering. Ideotype of wheat will be desired to recombine two semi-dwarf genes with erect plant type being about 70-80cm, less stem elongation by late spring, long spike and many grains per spikelet. Average spike weight ratio was about 45-49% in high-yielding varieties, stem fresh weight was lighter, but spike fresh weight was heavier in new one while leaf fresh weight was similar to each other during the maturing periods. Average spike dry weight ratio was higher about 40～48%, and stem and leaf blade dry weights were lower in the newly bred varieties. Stem dry weight was heavier than spike or leaf dry weight in the old varieties of Yungkwang, Jangwang and Jinkwang. Leaf area index for the varieties showed normal distribution curve as the maximum point in booting stage. The maximum point of this curve come in early maturing wheat, and late in old one. The maximum points of LAI were 6.4～6.8 in the high-yielding varieties. Totals of LAI in each period investigated of old one were higher than those of newly bred being 24.6～28.8. Chlorophyll content of the high-yielding varieties of Chokwang, Geurumil and Saemil as higher than that of the old varieties Jangkwang, Jinkwang, Wonkwang and Sinkwang from regrowing period to April 21. after then slightly and even after heading. Net assimilation rate (NAR) was higher in high-yielding varieties with good plant type, and lower in old ones. Grain yield of the newly released varieties increased rapidly but slowly in the old ones. Change in water content of grain at the growing stage in newly bred was lower than that of the old bred. Diminishing rate of water content of grain in establishment per day was 1.2% average that of the old varieties including Yungkwang was 1.5%, and those of the newly bred including Chokwang were 0.9～1.1%. Chokwang, Naemil, and Saemil were the highest-yielding varieties of the Korean cultivars. Yields were increased by spikes per m$^2$, grain weight for the varieties bred in Suwon, and by spikes per m$^2$ for the varieties bred in Milyang.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.2
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• pp.178-184
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• 1992

The changes in contents of chlorophyll and free proline in the seedling leaves of ten rice cultivars as affected by salt stress were checked in order to obtain the basic information on the judgement of the degrees of salt injury. The difference in salt injury among the cultivars was clearly observed about 25 days after 6% salt treatment. Chlorophyll content was decreased in both Gayabyeo and Taebaegbyeo for 14 days after different salt treatment as salt concentration was increased and the decreased tendency was much higher in Taebaegbyeo than in Gayabyeo over 0.4% salt concentration. Chlorophyll content in Gayabyeo after 0.6% salt treatment was decreased slowly, while in Taebaegbyeo, deminished very rapidly as time progressed, therefore it decreased by about 16% in Gayabyeo and 67% in Taebaebyeo compared to the control at 20 days, respectively. The relationship between chlorophyll content and the degrees of salt injury in ten rice cultivars showed significant negative correlation at 10 day after 0.6% salt treatment. Free proline content in Gayabyeo was increased gradually for 14 days after different salt treatment as salt became higher, while in Taebaebyeo, it was increased rapidly under 0.6% but rather decreased under 0.8% salt concentration. Particularly, it was much higher Taebaegbyeo than in Gayabyeo under salt concentration from 0.4 to 0.6%. Free proline content in Gayabyeo after 0.6% salt treatment was increased from 15 days, on the other hand in Taebaegbyeo, it was increased from 5 days, but rather decreased from 20 days, and it was 6 times higher in Taebaegbyeo than in Gayabyeo at 10 days. There was significant positive correlation between free proline content and the degrees of salt injury in ten rice cultivars at 10 days after 0.6% salt treatment. From the above results, chlorophyll and free proline content may be used as an indicative character of intensity of salt stress as well as varietal difference in resistance to salt stress in the seedling stage.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.593-601
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• 2000

Seven domestic wheat cultivars, Suwon 261, Suwon 265, Eunpa, Kobun, Alchan, Olgru, and Kumgang, and a standard wheat, ASW(Australian Standard White Wheat), were compared in noodle-making properties. The ash contents of domestic wheats and flours were 0.1-0.3% higher than that of ASW. Therefore, domestic wheats required the control of ash contents during milling process. The protein contents which suggest the flour gluten content were 10.32, 11.3, and 9.57% in Suwon 261, Suwon 265, and Kumgang cultivars, respectively. Valorimeter values of Eunpa, Olgru, and Kumgang which indicate the dough formation time and stability were similar to that of ASW. Resistance rate of domestic wheats was lower than that of ASW. Maximum viscosity in Amylograph for Eunpa, Olgru, and Kumgang were in the range of 500-800BU, which were suitable for making noodles. Increase in weight and volume of Olgru noodle was negatively correlated with protein content. Turbidity was not positively correlated with weight and volume increase, but domestic cultivars except Suwon 265 and Eunpa showed a similar turbidity with ASW. The mechanical properties of wet and dry noodles were evaluated by TPA test before and after cooking. Springiness and cohesiveness of wet noodles increased by cooking, and the domestic cultivars showed higher values than ASW. Springiness and cohesiveness of dry noodle were not increased by cooking in any cultivars. Gumminess, chewiness and hardness of domestic wheat cultivars showed higher values than that of ASW. In the tensile test, wet noodles showed no difference between domestic cultivars and ASW. But dry noodles of domestic wheat cultivars showed higher values than ASW. In the color test for lightness, redness and yellowness, there were no differences between flour and dough of domestic wheat cultivars and ASW. In the sensory evaluation, Kumgang wheat cultivar was the most preferred among the wet and dry noodles of other domestic wheat cultivars and ASW. These results suggested Kumgang wheat cultivar to be a practical wheat variety for noodle-making.

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.81-92
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• 1996

This study was conducted to characterize mulberry varieties by the analysis of morphological characters as well as biochemical and molecular biological markers. As for the budding stage Geumsang, Chosang i and Yeongbyeonchuwoo were early, but Dangsang 6, Hwangchuwoo were late. The lowest varietiy in rate of death atop was Dangsang 8(0.0%). Suncheonppong was the highest leaf yields in spring and autumn rearing season. In biochemical isozyme analysis, peroxidase gave good zymogram patterns in isoelectric focusing electrophoresis. There were high variations in RAPD analysis among the mulberry trees. From the obtained peroxidase and RAPD variations, cluster phylogenetic analysis was carried out using NT-SYS PC program. There were no clear grouping patterns between native varieties and leading varieties. The highest similarity was observed between Suwonsang 1 and Suwonsang 2 at about 90% similarity level.

• Korean Journal Plant Pathology
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• v.12 no.3
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• pp.324-330
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• 1996

암수 딴그루인 참다래 품종 중에서 우리나라에서 재배되고 있는 대표적인 결실수(암나무)인 Hayward와 수분수(숫나무)인 Matua에서 궤양병의 발생 차이를 조사한 결과 Hayward의 이병엽율은 18.0%인 반면에 Matua의 이병엽율은 2.4%였다. 또한 Hayward와 Matua의 잎에 형성된 병반에서 분리된 궤양병균의 균총수는 생체중 1 g당 각각 1.8$\times$10\ulcorner개와 2.1$\times$10\ulcorner개로 Hayward에서 Matua보다 약 10배 가량 많은 궤양병균이 검출되었다. Hayward 신초에 존재하는 궤양병균의 밀도를 조사한 결과 줄기 조직보다는 잎 조직에서 많은 궤양병균이 검출되었으며 새로 나온 잎일수록 궤양병균의 밀도는 낮게 검출되었다. 궤양병 방제를 위하여 스트렙토마이신 수간주입에 의한 궤양병 치료효과는 50.7~53.7%였다. 수간주입시 약량을 주당 2 L에서 3 L와 4 L로 증가시킴에 따라 치료효과도 32.3%에서 58.1%와 71.0%로 각각 증대되었는데, 수간주입 약제와 수간주입 방법의 개선을 통하여 궤양병 치료효과를 더욱 증대시킬 수 있을 것으로 기대된다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.3
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• pp.293-299
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• 2015

High temperature is one of major environmental stress. Heat tolerance managing is difficult through the phenotypic selection, so marker assistant selection (MAS) using molecular markers like as RAPD, SSR etc. was tried to select useful traits for heat tolerance. Fourteen SSR markers reported by previous research were selected for this research. We tried to evaluate 14 SSR markers for MAS using 31 useful wheat resources including 24 crossing line from Turkey, six Korean wheat cultivars and Chinese spring. The average of the number of alleles and PIC values in this study were 6.14 and 0.64, respectively. Two major clades and four sub clades were grouped by phylogenetic tree using UPGMA. Four Korean wheat cultivars were distinct from other Turkey resources in the phylogenetic dendrogram. From the results, we expected that these markers were able to adapt to screening wheat genotyping for heat tolerance.