• Korean Journal of Plant Tissue Culture
• /
• v.26 no.4
• /
• pp.245-250
• /
• 1999

Plantlets derived from leaf blade-segment culture of a variegated tobacco (Nicotiana tabacum L. cv. BY-4) that was induced by a heavy-ion ($^{14}N$) beam irradiation to proembryos, were characterized. When explants from both white and green sections of leaves of the variegated plant were cultured on MS medium containing 0.1 mg/L NAA and 1.0 mg/L BAP, the white sections yielded only white shoots, whereas the green sections generated approximately 47.2% green, 37.4% white and 15.4% variegated shoots. In the F1 generation of a green tobacco derived from the leaf blade-segment culture, the segregation ratio of green to white was 1,651:54. Furthermore, reciprocal crosses showed that all of the progenies was green, indicating that the variegation is not maternally inherited. When the signal intensity of photosynthesis genes was determined by DNA gel blot analysis using the variegated leaves derived from green sections of variegated leaves, there were more of the rbcL, psbA, 16S rDNA and 23S rDNA chloroplast genes in the white sections than the chloroplast genes in wild type and green sections of the variegated plants.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1799-1804
• /
• 2013

The purpose of this study is to investigate the quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (0, 1, 2, 3, and 4%) for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Loquat leaf powder (LLP). The spread factor of the cookies also increased significantly with more LLP content added to the cookies recipe. In addition, Hunter's color L and a values significantly decreased with increasing LLP content, whereas the b value was increased. According to hardness measurements, the substitution of 1~4% for LLP resulted in increased hardness when samples were compared to the control. Moreover, the addition of LLP resulted in increased DPPH free radical scavenging activity when compared to the control. The results of sensory evaluation showed that the cookies containing 2% had the highest scores.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.1
• /
• pp.1-7
• /
• 2006

In this study we investigated physicochemical and sensory characteristics of cookies with various levels(0, 3, 6, 9, 12%) of bamboo leaves powder. Spread ratio of control and 3% added sample showed significantly higher value than $6{\sim}12%$ bamboo leaves powder added samples. Loss rate of control showed significantly higher value than other samples. The 'L' and 'b' value was significantly lowed by the addition of bamboo leaves powder. The 'a' value of bamboo leaves powder added samples were significantly lower than control. Share force was increased in proportion to bamboo leaves powder addition level, which had no significance between control and 3% added sample. But Share force showed significantly high level in 9% and 12% added samples. The result of sensory evaluation for color showed the highest preference in 9% added sample and the lowest preference in 3% added sample. Preference of taste was the highest in 9% added sample, hardness was lower by bamboo leaves addition. Overall acceptability was higher in 6% and 9% added samples than others, but they had no significance.

• Korean journal of applied entomology
• /
• v.54 no.4
• /
• pp.289-294
• /
• 2015

Striped flea beetle, Phyllotreta striolata (SFB) and turnip sawfly, Athalia rosae ruficornis (TSF) are two economically important sporadic pests in radish fields on Jeju island. The response of adult SFB and TSF to a mixture of aggregation pheromone, (+)-(6R,7S)-himachala-9,11-diene and host plant volatile, allyl isothiocyanate (HAI), as well as to yellow and blue sticky traps was examined in radish fields. Adult SFB was more attracted to the sticky trap with HAI, regardless of the color of the sticky trap; however, adult TSF was more attracted on the yellow sticky trap than blue, and no effect of HAI was observed. The adult SFB and TSF can be effectively monitored using yellow sticky traps placed 10 cm above the plant canopy. SFB and TSF had 3 and 5 peak times in a year, respectively. The first peak occurred in the middle of March for SFB and mid-late of April for TSF. We expect that the results of the present study can facilitate minimizing the damage caused by the two important pests in commercial radish fields.

• Journal of Korean Society of Forest Science
• /
• v.102 no.3
• /
• pp.372-381
• /
• 2013

The leaf growth and physiological characteristics of Forsythia saxatilis were investigated under different relative light intensities (RLI) and fertilization levels in order to find out the optimum environmental conditions for in-situ restoration. RLI and fertilization were four levels (30%, 43%, 63% of full sun and full sun) and three levels (non-fertilization, 2 times and 3 times of average forest soil in Korea), respectively. According to the increase of fertilization level under all RLI, leaf area increased and leaf dry weight and the ratio of leaf dry weight to leaf area decreased. As the fertilization level increased, photosynthetic pigment contents such as chlorophyll a, b and carotenoid under all RLI decreased. And pigment contents were the highest under full sun in the same fertilization level. Foliar nitrogen content under fertilization was higher than that under non-fertilization, and chlorophyll/nitrogen ratio decreased with the increase of fertilization level under all RLI. The increase of photosynthetic rate was observed with the increase of fertilization level at 63% of RLI and full sun, and dark respiration rate under fertilization was lower than under non-fertilization. Apparent quantum yield was lower at non-fertilization than that of fertilization, and it was highest at 63% of RLI under the same fertilization level. In conclusion, leaf growth and physiological characteristics of F. saxatilis could be improved under higher light conditions and fertilization.

• Korean Journal of Poultry Science
• /
• v.38 no.2
• /
• pp.105-112
• /
• 2011

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.9
• /
• pp.1202-1207
• /
• 2008

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

• Culinary science and hospitality research
• /
• v.21 no.6
• /
• pp.255-263
• /
• 2015

This study was conducted to test the fermenting of high quality vinegar using Wasabi japonica Matsum leaves. Alcohol fermentation with Wasabi japonica Matsum leaves resulted in the reduction of sugar and sugar alcohol content during fermentation, which decreased sharply over 3 days. The alcohol content was maximized (15.4%) after 8-days of alcohol fermentation at $27^{\circ}C$ by adjusting the initial sugar concentration to $27^{\circ}Brix$, and vinegar with an acidity of 5.1% was obtained after 21-days of acetic acid fermentation at $30^{\circ}C$. The pH was shown to be 3.5 after 21-days of acetic acid fermentation at $30^{\circ}C$. Regarding the color of Wasabi japonica Matsum leaves vinegar, the L and b values increased according to fermentation time, whereas a color values decreased. In conclusion, based on the above results, it is determined that the use of Wasabi japonica Matsum leaves allows for the production of high-quality vinegar.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.128-135
• /
• 2014

The purpose of this study was to determine the desirable mixture ratio of Rubus coreanus Miquel leaf powder to rice flour for the preparation of sulgidduk. The moisture of samples raged from 41.92% to 38.21%. The addition of Rubus coreanus Miquel leaf powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Rubus coreanus Miquel leaf powder level, the hardness of the samples decreased and their springiness, cohesiveness and chewiness increased. In sensory evaluation, the addition of 5% Rubus coreanus Miquel leaf powder showed the best score in taste and overall preference. Therefore, these results suggested that the addition of 5% Rubus coreanus Miquel leaf powder could be applied for making Rubus coreanus Miquel leaf powder sulgidduk.

• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 2008.11a
• /
• pp.193-197
• /
• 2008

까마중과 어성초의 에탄올 추출물의 기능적 특성을 검토하고, 환원력을 기준한 항산화 활성과 아질산염 소거능을 측정하였다. 추출액의 가용성 고형분은 까마중 잎>어성초>까마중뿌리>까마중 열매의 순이었으나 TFC함량은 어성초가 가장 높고 까마중의 경우 잎>열매>뿌리의 순이었다. 한편 항산화활성은 까마중 잎>어성초>까마중 열매>까마중 뿌리의 순이었다. 아질산염 소거능은 실험 pH범위에서 까마중 잎이 어성초 보다 높았으며, 모든 추출액에 대하여 낮은 pH에서의 NSA가 더 높은 값을 보였다.