• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.2
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• pp.123-128
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• 1986

The characteristics such as characters of seed, fruit and endosperm, development of embryo, dehisced and germination rate of seeds which harvested at 10 days intervals from 20 days to 60 days after pollination were determined to clarify the optimum time for seed production of ginseng. The sizes of length, width and thickness of fruits, seeds and endosperms investigated on 20 days after pollination were not largely different from those that harvested after 60 days. But the weights of fruits and seeds were increased along with the delay of harvesting time. The seeds which harvested from 30 to 60 days showed comparatively high dehisced and germinated rates, especially 40 days in dehisced rates and 50 days in germinated rates. The embryos were rapidly grown in early stage. Lengths of the embryo on 20 days after pollination were approximately grown to 30 ${\mu}{\textrm}{m}$. And after 30 days pollinated, embryos were not only more rapidly grown to 213 ${\mu}{\textrm}{m}$ but also cotyledon premodia were developed in this time and completely formed after 40 days.

• Research in Plant Disease
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• v.21 no.2
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• pp.45-49
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• 2015

Seeds of wheat (Triticum aestivum L. cv. Olgeurumil) were infected with Penicillium sp. at mean infection rate of 83%. Penicillium sp. was detected in endosperm with bran but not in embryo. Gaseous chlorine dioxide ($ClO_2$) effectively inhibited growth of Penicillium sp. at concentration of 5 to $20{\mu}g/ml$. As treatment duration was extended from 1 to 3 h, growth of Penicillium sp. was completely suppressed even at $10{\mu}g/ml$. There was no significant reduction in the incidence of Penicillium sp. at 30% relative humidity (RH). However, the incidence of Penicillium sp. was 27.7% at 50% RH, further those were 3.5% and 0.2% at 70% and 80% RH, respectively. Seed germination was not affected by $ClO_2$ treatment at all the RH conditions. Water-soaked seeds (30% seed moisture content) showed a drastic reduction in the incidence of Penicillium sp. when treated at more than $10{\mu}g/ml$ of $ClO_2$. The incidences of Penicillium sp. were 3.3, 1.8 and 1.2% at 10, 15 and $20{\mu}g/ml$, respectively. The incidence of Penicillium sp. in dry seeds with 9.7% seed moisture content did not reduce when treated with 5 and $10{\mu}g/ml$ at 50% RH although it tended to decrease as $ClO_2$ concentration increased to $20{\mu}g/ml$. Seed germination was not affected by $ClO_2$ treatment at the tested concentrations. These results indicated that gaseous $ClO_2$ was effective disinfectant to wheat seeds infected with Penicillium sp. and that the effectiveness of $ClO_2$ strongly increased when moisture content around or inside of the seed was increased.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.197-203
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• 1986

An enzymatic flour milling process for barley into three major fractions (barley flour, bran-crease-germ and water solubles) was studied. Carbohydrate and protein of barley endosperm could be efficiently solubilized by the digestion process of partially pearled barley with enzymes. Bran, crease and germ were removed from hydrolyzate by filtering through 30-40mesh sieves. And then filtered product was separated into fractions by sedimentation or centrifugation. The most effective digestion of the barley was obtained by the enzyme with higher activities of glucanase and protease under such conditions as barley-water ratio, 1:1.5(W/V) and temperature at $45^{\circ}C$. Total flour yield recovered was approximately 73-76% of the barley, and the portions recovered as bran-crease-germ and water solubles were about 3.6 and 15.8%, respectively.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.597-603
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• 2002

The analysis of traditional process for a Korean puffed rice snack (Yukwa) is needed to develop an advanced process for Yukwa-making. Steeping and punching (Koarichigi) processes, consume time and labor in Yukwa-making, were analyzed on this study. Steeping of waxy rice at $15^{\circ}C$ for 3 days was required to equilibrate moisture absorption in waxy rice kernel. However, steeping for more than 6 days was required soft texture and small air cell distribution of Yukwa. Protein content at pericarp on endosperm of waxy rice kernel was decreased and starch granule was damaged during steeping. RVA paste viscosity was the highest at 6 day steeping after than decreased. Expansion ratio of Yukwa was increased with the increase in steeping time. Air bubbles in dough after punching were uniformly distributed and kneading energy input was decreased with the increase in steeping time. Soft texture, unique texture of Yukwa could be controlled by controlling steeping time and kneading energy input during punching process.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.92-100
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• 2009

To investigate the mutagenecity of sodium azide (SA) and to select mutants having various agronomic characteristics in rice (Oryza sativa L. ssp. japonica), dry seeds of rice variety 'Suweon 472' were treated with 0, 0.5, 1.0, 2.0, and 4.0 mM SA solutions prepared in 0.1 M phosphate buffer (pH 3.0). Germination rate, seedling height and sterility were investigated in $M_1$ generation and chlorophyll mutations were observed in $M_3$ generation. Germination rate and seedling height decreased as the increase of SA concentration in $M_1$ generation, the maximum seed sterility (40.8%) was found at 4.0 mM SA concentration. Chlorophyll mutants were occurred in $M_3$ generation and the frequency calculated on a line basis was 13.5% at the same treatment. Many kinds of mutations for morphological and agronomic characters were observed and mutations with short culm and glabrous leaf were frequently found in $M_3$ generation. Interestingly, five mutant lines resistant to blast or bacterial blight (BB) were selected and evaluated with several isolates in $M_3$ generation although Suweon 472 has been known to be susceptible to blast and BB. These mutants showed all resistance to seven isolates of blast and a total of 76 lines among 2,567 lines evaluated showed resistant to race K1 of bacterial blight. Two mutant lines (440172 and 41272) showed different reaction to BB isolates from the other resistant mutants. A few kinds of endosperm mutants were also identified and most of them were waxy mutants.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.219-219
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• 2022

Granule-bound starch synthase I (GBSSI), encoded by the waxy gene, is responsible for the accumulation of amylose during the development of starch granules in rice endosperm. Despite many findings on waxy alleles, the genetic diversity and evolutionary studies are still not fully explored regarding their functional effects. Comprehensive evolutionary analyses were performed to investigate the genetic variations and relatedness of the GBSSI gene in 374 rice accessions composed of 54 wild accessions and 320 bred cultivars (temperate japonica, tropical japonica, indica, aus, aromatic, and admixture). GBSS1 coding regions were analyzed from a VCF file retrieved from whole-genome resequencing data, and eight haplotypes were identified in the GBSSI coding region of 320 bred cultivars. The genetic diversity indices revealed the most negative Tajima's D value in the tropical-japonica, followed by the aus and temperate-japonica, while Tajima's D values in indica were positive, indicating balancing selection. Diversity reduction was noticed in temperate japonica (0.0003) compared to the highest one (wild, 0.0044), illustrating their higher genetic differentiation by F_ST-value (0.604). The most positive Tajima's D value was observed in indica (0.5224), indicating the GBSSI gene domestication signature under balancing selection. In contrast, the lowest and negative Tajima's D value was found in tropical japonica (-0.5291), which might have experienced a positive selection and purified due to the excess of rare alleles. Overall, our study offers insights into haplotype diversity and evolutionary fingerprints of GBSSI. It ako provides genomic information to increase the starch content of cooked rice.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.289-298
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• 2023

Stored rice grain undergoes physical and chemical deteriorations over time. As temperature and moisture content are important factors affecting to the denaturation of rice, it is important to store rice at a low temperature and hermetic condition. From a microscopic point of view, many studies have already reported how proteins and lipids were denatured within rice grain. Meanwhile, the weight loss of rice is currently observed at actual storage sites and can occur for diverse reasons. In this study, it was assumed that the decomposition process of polysaccharides, known as the main component of rice, plays an important role in its weight loss. In specific, the roles of enzymes were also evaluated. Our interest is in the major polysaccharides within a rice grain such as starch as well as within a rice endosperm cell wall. It is suspected that the weight loss of rice grains during storage seems to associate with the degradation of amylose and amylopectin. Nevertheless, it should be also speculated the correlating effect of other components such as proteins and lipids.

• Journal of Korean Society of Forest Science
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• v.28 no.1
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• pp.21-30
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• 1975

The purpose of this paper is to elucidate physiologically the cause of the hastening germination of dormant Taxus cuspidata seeds by stratification. During the stratification the exchange of chemical substances such as sugar, protein, starch and fat were observed, and growth promoting and inhibiting substances were extracted and seperated from seeds by the conventional chromatographic method with coleoptile straight-growth test. An intensive investigation was made on the balance between the promoters and inhibitors. consequently, it was confirmed that germination of seeds was accelerated with exchange of chemical substances by stratification. The results obtained may be summarized as follows: 1. During the stratification growth promoters were increased and growth inhibitors were decreased rapidly in the endosperm of seeds. Thus, it was presumed that hastening germination was controlled by balace between the promoters and inhibitors from November to next March after a year's stratification. On the other hand growth promoters were almost constant and growth inhibitors were decreased rapidly in the seed coats, and it was presumed that hastening germination was influenced by exchange of inhibitors more than by that of promoters. 2. As a results of germination test of lettuce seeds, it was generalized that hastening germination was controlled by a decreased amount of growth inhibitors more than by an increased amount of promoters. 3. During the stratification sugar and crude protein contents were increased gradully with moisture content, while starch and crude fat were decreased in endosperm of seeds. So it was assumed that the exchange of these chemical substances was closely related to the germination of seeds.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.465-473
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• 2016

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, 'Samdachal', and non-waxy foxtail millet, 'Samdame'. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

• Korean Journal of Agricultural Science
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• v.33 no.2
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• pp.149-157
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• 2006

The objective of this research was to know useful genetic characteristics for breeding program of corn. These materials were inbreds after selfing of six or eight generations and had useful genetic informations. The emergence of Danyang Waxy Corn was faster than those of other inbred lines at 2~3 days in field conditions. The plant height of Dangyang Waxy Corn was the highest at 8 days after emergence. However the plant height of New Dangjin was the shortest with 6.25cm at 8 days after emergence, the fresh weight of New Dangjin was 0.046g at 2 days after emergence but that of Dangyang was the heaviest with 0.180g. The fresh weight of 9 inbred lines had more increments in 2 days after emergence. The mean values of dry weight also showed similar trends in 9 inbred lines. The shoot dry weight of inbred lines, Dangyang and New Dangjin was 0.045g and 0.018g at 8 days after emergence, respectively. The root length of inbred line, Dangyang, was the longest with 64.4cm at 8 days after emergence. But the root length of New Dangjin was the shortest with 20.4cm at 8 days after emergence. The fresh weight of endosperm was 0.35g at 2 days after emergence and 0.26g at 8 days after emergence in Dangyang Waxy Corn, because of reduced nutrition of endosperm.