• KOREAN JOURNAL OF CROP SCIENCE
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• v.14
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• pp.41-45
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• 1973

This study was carried out in the central part of Korea in 1972 to investigate optimum grain number per square meter and variation of the yield and its components in the direct sowing culture on irrigated paddy field. The results could be summarized as follows; 1. Number of maximum tillerings was directly increased with increase of grain number from 120 to 280 per square meter and it was gradually decreased with increase of number sowing grain. So number of maximum tillerings showed at the plot of 280 grain per square meter. Also it was showed remarkable competition at the plot more than 280 grain per square meter. 2. Percentage of effective tiller was decreased with increase of number of sowing grain from 120 to 280 per square meter and after it was gradually decreased with increase of number of sowing grain. 3. It was not remarkable competition in plot less than 1, 000 tillering per square meter on the number of maximum tillerings. 4. It was remarkable positive correlation between the number of panicle and the number of sowing grain, but it was tendency to negative correlation between the number of panicle and the number of spiklets per panicle, and between the number of panicle and the ripening ratio. 5. Correlation coefficient between the yield and the number of spiklet per square meter of land area was 0.929, r=0.695 in the yield and the number of panicle, r=0.796 in the number of panicles and the number of spiklets per square meter Also in rank correlation, it was showed most highly positive correlation(r=0.954) between the yield and the number of panicles, so number of panicles was most largely dominated on yield among the yield components in direct sowing culture on irrigated paddy field. 6. It was producted highest yield in the plot of 280 grain sowing per square meter.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.14
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• pp.47-51
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• 1973

In order to ascertain the effects of fluctuations and range of daily temperatures on the growth of rice, a pot(1/5, 000 are) experiment was conducted in the phytotron, Crop Experiment Station, in 1972. Seven treatment combinations of day-temperatures 25 and $30^{\circ}C$ with night-temperatures 10, 15, 20 and $25^{\circ}C$ were applied in three 10 days periods, in to which the tillering stage was split after rooting of the paddy, namely, early, middle and late. The results may be summarized as follows: 1. The number of tillers were maximum with the treatments of day-temperature $30^{\circ}C$ and night-temperatures 20 as well as $25^{\circ}C$ in the early and middle periods, while the effects were small in the late period. 2. Multiplying plant height and number of panicles resulted in a high figure by combining a day-temperature of $30^{\circ}C$ with night-temperatures 20 as well as $25^{\circ}C$ in the early and middle periods, and no differences in the late period. 3. The treatment in the early period yielded a high RGR(g/g/day), of which the treatment combinations of day-temperature $30^{\circ}C$ with night-temperatures 20 and $25^{\circ}C$ gave the highest figure. 4. High straw weight in ripening stage was obtained with the temperature treatments in the early period rather than those in the late period. 5. Accordingly, it seems that the effect of temperature on the emergence of tillers is the highest at the early stage of tillering.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.2
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• pp.166-170
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• 2012

This research was carried out to choose the suitable seedling type to transplanting in order to stabilize rice yield. The brief of this research to transplant the seedling divided into 10-day seedling, 20-day seedling, 30-day seedling, 33-day pot seedling in the field of Saemangeum Gyehwa, newly reclaimed land were following; Average salt content in 2 years was reduced from 0.16% to 0.04% after transplanting. Heading date of seedling type was Aug. 14 at 33-day pot seedling compared to 2 days at 30-day seedling, 3 days at 20-day seedling, 5 days late at 10-day seedling. Lodging index was highest at 30-day seedling, and also, field lodging was 50%. Ripening ratio and 1,000 grain weight were similar and panicle number was higher 20-day seedling > 10-day seedling > 33-day pot seedling > 30-day seedling. Rice yield was higher 10-day seedling = 20-day seedling > 33-day pot seedling > 30-day seedling. Head rice ratio was higher in 20-day seedling > 30-day seedling = 10-day seedling > 33-day pot seedling. Amylose content and protein content was not significantly different between seedling types. With this results, the suitable seedling types in newly reclaimed land are 10-day and 20-day seedling.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.421-429
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• 1998

The effect of glutinous rice paste on the physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). Puchukimchi made with various concentrations (0.0, 0.5, 1.0, 2.0, 3.0%) of glutinous rice paste were fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, pH decreased in all of the treatments, while total acidity increased. By increasing the concentrtion of glutinous rice paste added, an increase of total acidity was noted from Puchukimchi. The reducing sugar content in most samples was decreased during fermentation, however, 1.0% treatment showed a relatively slow decrease. The total vitamin C content increased sharply at the 2nd-day of fermentation and then, gradually decreased especially from the 8th-day following a sigmoidal changing pattern. The total vitamin C content was the highest in Puchukimchi made with 1.0% glutinous rice paste. The counts of lactic acid bacteria increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation.

• Applied Biological Chemistry
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• v.18 no.4
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• pp.219-227
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• 1975

In order to investigate the possibility of wine-making with the grape variety cultivating in Korea, the basic analysises were carried out; analysis of the grape maturity during ripening period, the composition of grape juice, and the chemical components of wine from different varieties. Also the yeasts existing naturally on the grape were isolated and identified. For the selection of strain, the characteristics of 6 strains were studied. The results obtained were summarized as follows. 1. The reducing sugar content increased considerably during two weeks after the ordinary grape-gathering period. 2. The sugar content was highest in Muscat bailey A, which could be fermented naturally. The other varieties, Campbell Early, Steuben, and Alden needed chaptalisation for wine-making. 3. The permanaganate number and the methanol content of wine from all varieties were lower than french wine. 4. The sensory evaluation of wine showed that the pink wine was appreciated better than the red wine of same variety and the foxy taste of wine from hybrid grape influenced little to Korean. 5. The selected 6 strains were identified as Saccharomyces chevaliers, Saccharomyces capensis and Saccharomyces globosus. The strain No. 3 and No. 4 showed the most excellent characters for wine-making.

• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.475-487
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• 2017

The aim of this study was to solve the problem of yield loss causing the lag of fertilizer efficiency after tiller stage, being originated by applying mixed expeller cake fertilizer on three day before rice transplanting in organic rice farmers. The mineralization degree of $NH_4-N$ of the mixed expeller cake fertilizer was increased until 7 weeks at flooding condition, and so did $NO_3-N$ until 5 weeks at non-flooding condition. The mineralization rate of nitrogen in paddy soil on 20 days before rice transplanting was the highest by 0.85% on 20 days before the transplanting treatment. The properties of yields during the harvest period have no difference with application time of the mixed expeller cake fertilizer, except soil organic matter. The plan length, culm length and panicle length were the longest on 20 days before rice transplanting. Also, the number of tiller, ripening rat and 1,000 grain weight were the highest on 20 days before rice transplanting, and thereby the yield of white rice were increasing by 9% on 20 days before rice transplanting compared with that of 3 days before rice transplanting. The whiteness values of the rice and amylose content made no difference, but the value of protein and palatability were the same between 20 days and 30 days treatment. In the conclusion, the relationship between rice yield, its quality and application time of the mixed expeller cake fertilizer has showed that the suitable time of applying it reveals 21.3 days before rice transplanting.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.95-105
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• 2018

Since 2018, the Korean government has permitted the production and sale of any cheese made from raw milk and aged for at least 60 days. The present study aimed to investigate the sensory characteristics of various types of Gouda cheese produced from raw milk during 60-day aging. The average pH of the raw milk used in this experiment was $6.7{\pm}0.4$, similar to that of the sterilized milk. The pH of raw-milk Gouda cheese was $5.2{\pm}0.5$ a day after the 60-day aging period, wherein the pH was $5.5{\pm}0.3$. In total, 5 samples were used for sensory evaluation in this experiment: Cheeses 1~5. With respect to flavor, Cheeses 1 and 5 received the highest and lowest scores, respectively. Raw-milk Gouda cheese produced using Salmonella spp.-contaminated raw milk was not greatly influenced by flavor; however, it had a negative effect on its appearance. In the future, it is imperative to carry out sensory evaluation of cheese produced with raw milk contaminated with various food-contaminating bacteria.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.902-911
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• 2010

Oriental melon ($Cucumis$ $melo$ var. $makuwa$) is a popular and high-value market fruit cultivated in Korea. Consumers are becoming increasingly interested in oriental melon as a healthy diet over the past few years. However, the melons have relatively high quality loss because the fruit are mainly produced for a limited period of time in the summer season. Lack of the proper postharvest treatments and high temperature exposure at harvest or during distribution are the most critical environmental factors limiting postharvest life of fruit. This review focuses on the overview of current research studies for postharvest treatment and functional packaging technology of oriental melon in Korea. Major physiological problems of the harvest fruit include the ripening process in quality changes of the produce such as loss of weight, firmness, flavor, and decay during the storage periods. Low temperature at 7 to $10^{\circ}C$ with high relative humidity of 90 to 95% is the suitable environmental condition used to maintain the quality of fresh oriental melon. Controlled atmosphere (CA) storage or modified atmosphere (MA) packaging can be used as supplemental treatments to extend postharvest-life. For oriental melon, an optimum CA is currently recommended to be 2-3% oxygen and 5-10% carbon dioxide atmosphere. Precooling, pretreatments of ethylene action and functional packaging system can be applied to oriental melon after harvest in order to extend storage life. Major active packaging technologies are concerned with a selectively gas permeable film related to respiration of produce and the packaging applications of ethylene removal, antimicrobial, and antifogging substances to keep the effective freshness of fruit.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.232-240
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• 1998

The effect of various levels of perilla seed powder on physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). In a laboratory model of Puchukimchi made with various levels (0, 1, 2, 3, 5%) of perilla seed powder fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was noted from Puchukimchi made with perilla seed powder. The pH dropped with accumulation of total acidity. The total vitamin C content increased sharply at the palatable period of Puchukimchi during initial fermentation and then, especially from the 8th-day, gradually decreased later following sigmoidal changing pattern. And the total vitamin C content was the highest in the Puchukimchi made with 5% perilla seed powder. The lactic acid bacteria count increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation. During the early stage of fermentation, sensory evaluation showed the higher scores on the overall taste of Puchukimchi made with 3, 5% on the 2nd-day, 1, 2% on the 5th-day of fermentation. However, the trend of acceptability has been reversed by the Puchukimchi made with little amount of perilla seed powder, more notably 2% at the later stage of fermentation.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.421-426
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• 1999

This study was conducted to examine the quality of low-salt Mul-kimchi which was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0%) in water and followed by fermentation at 4, 15 and $25^{\circ}C$ for 10 days, respectively. The pH was lowest and acidity was highest in the Mul-kimchi containing 1.0% salt. The total vitamin C contents in Mul-kimchi containing $0{\sim}0.2%$ salt were high at the early stage of fermentation while those of Mul-kimchi containing 3.0% salt were higher than the low-salt samples after the optimal ripening time. The hardness of the radish increased with the salt concentration. Overall palatability of Mul-kimchi showed the highest score in 1.0% salt sample.