• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.2
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• pp.89-94
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• 2001

Sword bean belongs to the subgenus Canavalia in the genus Canavalia. White and reddish varieties in sword bean were tested to obtain the basic information for improving the yield, quality, and cultural environments through the quantitative growth analysis. Growing plants were sampled at intervals of 10 days from 20 days after sowing. Whole plant weight increased during the period of 11-20 days after sowing in both varieties. The weight of each organ between two varieties increased similarly except leaf area. Whole plant weight changed more close to pod weight than any other characters. The leaf areas of both varieties increased from 50 days after sowing, var. white displayed S type curved line but var. reddish displayed slow S type curved line. The SGR of whole plant weight in both varieties had 3 maxima and 2 minima, 3 maxima and first minimum were shown at the same period but the second minimum was shown at different period. Both varieties showed bimodal curved line. All SGR of each organ and leaf area were shown the 2 maxima and 1 minimum in both varieties. The changes of SLA and LAR were not remarkable between two varieties but these were united together with the maximum of whole plant weight and root weight. ULWR and ULWR were shown similar in both varieties. Reddish variety was more prosperous in early growth stage than white variety because SLA, LAR and LWR were high. In surplus weight, both varieties increased rapidly during the period of 111-120 days after sowing that was applicable to the maximum SGR of pod weight. Surplus weight of var. white increased markedly during the same period comparing those of var. reddish.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.272-272
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• 2017

Recently, consumer's demands are increasing for new natural functional and healthful food. These demands have encouraged a better understanding of the biochemical, chemical and nutritional composition of plant products. Superhongmi rice variety was derived from a cross between CG2-3-5-2-6-2 (Heugjinju/Suwon 425) having reddish brown color and Daeribbyeo 1 having a large grain size. Superhongmi rice headed on Sep. 5th and has 94.7 cm culm length. Taxifolin, a phenolic compound in superhongmi rice extract had high ${\alpha}-glucosidase$ inhibitory activity. The ${\alpha}-glucosidase$ inhibitory activity of the superhongmi rice extracts correlated to the taxifolin content and antioxidant activity of the extracts. A new method for quantitative determination of taxifolin in superhongmi rice variety by high performance liquid chromatography was established. A reversed-phase system with Tosoh TSK-gel $C_{18}$ column using 60% methanol in water(pH 2.4) as a mobile phase was developed. Taxifolin was detected at 280 nm and the analysis was successfully carried out within 40 min. In ripening phase, the amount of taxifolin showed a mild decreasing slope. The highest contents was 59.27mg in 100g seed on the 30 days after heading(DAH). The optimum harvesting time, considering taxifolin content, maturity rate and thousand seed weight(TSW) was DAH 50. These results suggest that superhongmi rice which has high taxifolin content has the potential to contribute as a dietary supplement for controlling hyperglycemia and oxidative stress-linked diabetes complications.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.245-247
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• 2010

A new pasqueflower (Pulsatilla koreana) variety, 'Gyeobi,' was derived from a mutation of native P. koreana at the Jeollanamdo Agricultural Research and Extension Services (JARES) in Naju, Korea. The 'Gyoebi' was obtained by treating seeds with 3 mM of a chemical mutagen, sodium azide, for 16 hr in 2001. The variety was established in 2005 after two years of selective breeding. 'Gyeobi' is characterized by reddish purple flowers with 12 double petals. The inherent characteristics of the variety are deep yellow anthers and reddish purple stigmas. The agronomic characteristics of the variety are 6.3 flowers per plant, 26.4 cm in flower height, 14.2 cm in leaf length, 7.5 cm in flower width, and 11.0 cm in bract width.

• Science of Emotion and Sensibility
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• v.12 no.1
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• pp.109-120
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• 2009

This study was carried out in order to investigate color sensation and sensibility for yellowish natural dye fabrics and reddish ones and to establish prediction models for color sensibility factors of them by color sensation and the related physical measurements focusing on 40s middle-aged people. Eight fabric stimuli which were dyed with a variety of yellowish or reddish natural dyes was subjectively evaluated in terms of color sensation and sensibility by 40s aged participants. As results, three color sensibility factors including 'Active', 'Characteristic', and 'Relax' were extracted and they were examined in respect of their relationships with color sensation and physical color properties. Color sensibility factor 'Active', the dominant factor for the naturally dyed fabrics was explained by $L^*$ and sensation 'Deep' in its predictive model and a yellowish fabric dyed with 300% solution of armur cork unmordanted was perceived the strongest in the factor. Factor 'Characteristic' was predicted by both $a^*$ and sensation 'Light' and reddish natural dye fabrics tended to be felt more strongly for it. Color sensation 'Strong' was the only predictor for factor 'Relax' in that naturally dyed fabrics with lower values for the sensation seemed to show higher 'Relax' factor and a reddish fabric dyed with safflower 125% was the highest for the color sensibility factor. These results could be utilized to design color-sensible natural dye fabrics for middle-aged people.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.4
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• pp.436-441
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• 2015

'Superhongmi' is a new rice variety with reddish brown color developed from a crossing a high cyanidin 3-glucoside (C3G) content beeeds including Heugjinju and Suwon 425 and a big grain size breed such as Daeribbyeo. This variety heads on Sep. 5 and has 86.7 cm culm length. The fertility ratio of Superhongmi was about 81.7% and weight of 1,000-grain was about 26.8 g. The 1,000 grain weight of Superhongmi was heavier than that of Superjami. The total essential amino acid content of Superhongmi was lower than those of others. However, Superhongmi was high in tyrosine and arginine. Total polyphenol content of Superhongmi was 2 times higher than that of Heugjinju and flavonoid content was 8 times higher than that of Dongjinbyeo. In addition, hydroxy radical scavenging activity of Superhongmi was significantly higher than that of Dongjinbyeo. However, significant differences were not found in the newly breed colored rice. These results suggest that Superhongmi variety has very high value as a source of various functional food as well as stable food.

• Journal of Mushroom
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• v.3 no.4
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• pp.129-132
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• 2005

A new functional mushroom cultivated variety "Jangsaeng" of Fomitella fraxinea was developed by crossing monokaryons derived from collected strains for contribution to mushroom farmers. The major characteristics of this mushroom were compared to Yeongji 2ho of Ganoderma lucidum because of their morphological similarities. The optimal temperature of mycelial growth and fruitbody sprouting and growth were 30 and 25~30, respectively. The surface color of fruitbody pilus was reddish brown and the fruitbody was flat kidney-shaped like Ganoderma lucidum except that the stipe was absent. Its texture was so tough and rigid that the yield per 1,000 ml bottle might be as high as 136 g. The hot water extract of this medicinal mushroom is fit to drink just like Ganoderma lucidum but its taste is not bitter.

• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.513-518
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• 2011

'Hongjinju', the reddish brown coloured rice variety, was developed by the rice breeding team of National Institute of Crop Science, RDA during the period from 1990 to 2006 and released in 2007. The cultivar was derived from a cross between Suwon 383, and $SR18164F_2$, a reddish brown pigmented line. 'Hongjinju' is medium maturity with 133 days of growth duration from seeding to heading and is japonica-type with about 82 cm in culm length. 'Hongjinju' has slightly less number of tillers per hill and more spikelets of panicles than those of 'Heugjinjubyeo'. It is susceptible to leaf blast, other disease and insect pests. It shows intermediate germination ratio at low temperature and similar tolerance to leaf discolor at seeding stage and heading-delay but it is resistant to spikelets-sterility type of cold damage at maturing stage compared with 'Heugjinjubyeo'. The yield performance of this variety in brown rice is about 5.07 MT/ha and is adaptable to the central and southern plain areas of Korea.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.664-667
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• 2010

A new poinsettia cultivar 'Clara' was bred by the National Institute of Horticultural and Herbal Science (NIHHS) in 2005. A cross was made between 'Red Velvet', a variety with dark green leaves and red bracts, and 'Freedom Bright Red', a variety with early short day responding and bright red bracts, in 2002. 'Clara' was finally selected in 2005 after the investigation of the growth and flowering characteristics from 2003 to 2005. 'Clara' has red ovate bracts and weak intensity of rugosity between bract veins. Leaf blade is ovate and medium green. Petiole length is relatively short, and stem color is reddish. 'Clara' has medium free-branching ability and makes short and compact canopy. Clara's bracts and transitional leaves are fully colored 9 weeks after short day commencement.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.611-614
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• 2010

A new poinsettia cultivar 'Heidi' was bred by the National Institute of Horticultural and Herbal Science (NIHHS) in 2004. A cross was made between 'Freedom Rose', a variety with vigorously growing deep pink color, and 'Red Velvet', a variety with dark green leaves and red bracts in 2001. 'Heidi' was finally selected in 2004 after the investigation of the growth and flower characteristics from 2002 to 2004. It has velvety red colored elliptic bracts and transitional leaves, and medium intensity of rugosity between bract veins. Leaf blade is dark green, ovate shape and lobes are shallow. Petiole length is relatively short and stem color is reddish. 'Heidi' has free-branching ability and plant height is short. The bracts and transitional leaves are fully colored 7.5 weeks after short day commencement.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.118-122
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• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.