• Journal of Korean Society of Forest Science
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• v.103 no.3
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• pp.353-358
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• 2014

In order to obtain the basic data that could be used to evaluate the harvest time of new hardy kiwifruit cultivars (Actinidia arguta 'Saehan', 'Daesung' and 'Chilbo'), the seasonal fruit quality and ripening characteristics of hardy kiwifruit were investigated. Fruit sizes of 'Saehan', 'Daesung' and 'Chilbo' were increased from full bloom to 66 days, 85 days and 78 days, respectively. The growth curve of developing fruit of three cultivars showed double sigmoid. As a result of correlation analysis, the seed number per fruit showed a significant positive correlation with fruit weight (r = 0.94~0.97, p<0.01). Fruit length, width, thickness, weight, soluble solid content and titratable acidity were significantly different among the cultivars. Titratable acidity was increased from full bloom to harvest time and the titratable acidity of 'Saehan', 'Daesung' and 'Chilbo' were 1.77%, 1.22% and 1.37% on havest time, respectively. Optimal harvest time of 'Saehan' was 108 days (23 Sep.) after full bloom, those of 'Daesung' and 'Chilbo' were 92 (9 Sep.) days after full bloom.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.4
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• pp.308-315
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• 2003

A field experiment was conducted to investigate the performance of three legume species in a zero-tillage, non-fertilized rice field in a temperate zone. Before the experiment for 5 years, from 1995 to 1999, plant growth patterns of three legume species grown as over-wintering (October-May) cover crops on a paddy field were maintained to study N balance and $\textrm{N}_2$ fixation. Decrease in plant density accelerated from after winter to flowering from 1,090, 320, and 5 to 732, 232, and 6 plants $\textrm{m}^{-2}$ in Chinese milk vetch (CMV), white clover (WC), and hairy vetch (HV), respectively. Total dry weights of plants above-ground level were 0.05, 0.11, and 2.43 g $\textrm{plant}^{-1}$. in WC, CMV and HV respectively but steeply increased at ripening up to 0.77, 2.33, and 26 g $\textrm{plant}^{-1}$. The root dry weight of HV and CMV rapidly increased while in WC, root dry weight increased slightly towards flowering. The highest nodule numbers were recorded in CMV to April thereafter WC produced the highest. Nodule size was distributed within 7mm in CMV but it was larger in HV varying from 1 to 10mm. Shoot N (g $\textrm{m}^{-2}$) greatly increased from over-wintering to flowering in CMV, HV and WC and it ranged from 1.66, 0.5 and 1.92 to 12.6, 3.1 and 13.02 g $\textrm{m}^{-2}$, respectively. After wintering, the initial shoot N content (%) was more in CMV. Root N content (%) was constant or slightly decreased in HV and WC. Soil total N in the control plot (clean fallow) was the highest on Mar. 2 then decreased rapidly to flowering. Soil N content was constant in HV plots whereas it was low in WC plots for the entire growth period except just after winter. Maximum nitrogenase activities were 9, 37.8, and 131 mol $\textrm{C}_2\textrm{H}_4$ $\textrm{plant}^{-1}$ $\textrm{hour}^{-1}$. in CMV, HV, and WC, respectively. Nitrogenase activity showed a direct correlation with nodule number, size and fresh weight. As a cover crop preceding a rice crop, CMV is more suited to colder regions due to its earlier ripening characteristics. Hairy vetch and WC are recommended for regions with a mild winter and a long summer owing to their late ripening and great N fixation activity.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.299-305
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• 2012

This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at $24^{\circ}C$/RH 89% for 17 hr and then dried at $10^{\circ}C$/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The $b^*$ value of GTE-added sausage was higher than that of the control sausage, but $a^*$ and $b^*$ values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.69 no.2
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• pp.111-122
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• 2024

This study was conducted to evaluate agronomic traits and classify phylogenetic characteristics of Korean wheat landraces (KWLs) collected in Gyeongnam province. We used the squash method for chromosome observation, image analysis to examine seed characteristics, and genotyping using commercial single-nucleotide polymorphism chips to construct a phylogenetic tree. All KWLs contained 42 chromosomes and two pairs of microsatellites as observed in Keumgang, a Korean wheat cultivar. All KWLs showed smaller seed traits compared with those of Keumgang, although KWL-3 had a larger embryo length than that of Keumgang. Among agronomic traits compared with those of Keumgang, all KWLs had a late heading date and ripening period except for KWL-3, which showed the smallest culm and spike length. KWL-1 had the lowest tiller, highest floret, and grain number. All KWLs showed a lower thousand grain weight than that of Keumgang because of their smaller seeds. In the variation of variety and area, the heading date, ripening period, tiller number, and floret number were affected by the cultivation area, whereas the culm length, spike length, and 1000 grain weight were affected by the variety. Correlation distribution analysis showed differences in agronomic traits according to the cultivation area, and the heading date was positively correlated with the culm length and floret number in three cultivation areas. Principal component analysis explained that the heading date had a positive relationship with the ripening period and floret number and a negative relationship with the tiller number. Principal component analysis also revealed that all KWLs had a lower thousand grain weight than that of Keumgang. Phylogenetic tree showed that KWL-1 was near KWL-3, while KWL-2 was near KWL-4. All KWLs were genetically near the Korean wheat cultivars milsung and saeol, whereas they were genetically far from the Korean wheat cultivars goso and olgrue.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.3
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• pp.308-317
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• 2015

The aim of the present study was to investigate the ear and kernel characteristics of colored waxy corn hybrids during ripening according to different sowing dates. Heukjinjuchal and Eolrukchal 1 were sown at April 20 (first cropping) and July 20 (second cropping) in 2011~2012. The accumulated temperature from silking to harvesting was about $590{\sim}610^{\circ}C$. It takes 23~24 days when Heukjinjuchal and Eolrukchal 1 were sown in April 20, but July 20 sowing takes 32~35 days. Ear weight, ear diameter, 100-kernel weight and starch content of colored waxy corn were increased as ears matured (p<0.05). Growth temperature was getting decreased during the ripening stage of second cropping, the rate of ear and kernel development had slowed. Starch granules started to accumulate in the cells around the pericarp, then developed in the cells around the embryo. In the second cropping, starch granules in the kernel of colored waxy corn were less compact than the first cropping. The contents of total anthocyanins, cyanidin-3-glucoside and pelargonidin-3-glucoside were increased according to ripening (p<0.05). These results will be helpful to farmers for double cropping of colored waxy corn cultivation and management.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.327-334
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• 2014

Light intensity is one of the most important requirements for plant growth, affecting growth, development, survival, and crop productivity. Sunlight is the main energy source on Earth which is energy used by photosynthesis to convert light energy to chemical energy. In this study, the light use efficiency and photosynthetic characteristics of high-quality rice cultivars were evaluated after shading on ripening stage. For the study, we treated of three levels of shade (0, 50 and 70%) on rice at ripening stage and two levels of nitrogen (9 and 18 kg/10a) used three high yielding rice cultivars, such as Boramchan, Hopum, and Honong. The shade was given for the respective plots from heading up to harvesting. We were performed to determine growth survey, SPAD and chlorophyll fluorescence every 10 days interval after shading on ripening stage. At harvest stage, grain yield and yield components were determined. Results of analysis of the results representing the maximum photosynthetic efficiency of PSII, Fv/Fm, and SPAD were decreased by depending on the time at full sunlight. But shade treatments were not changed and a significant difference among cultivars did not appear. Compared with the full sunlight, shade treatments significantly delayed ripening rate and decreased rice quality of cultivated rice. Therefore, rice yield, can be reduced in proportion to the shading density is apparent, the rate of decrease was not observed difference between varieties, when protected from light 70%, and decreased to less than 50%. The adverse effects of low light intensity on the yield and yield components were not able to significantly minimize by the nitrogen level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1476-1483
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• 2015

This study was conducted in order to compare changes in the quality characteristics and antioxidant activity of mulberries depending on the degree of ripeness between greenhouse (GH) and open field (OF) cultivation. The mulberries were divided into five degrees of ripeness. Quality characteristics such as pH, acidity, antioxidant activity, and contents of free sugar, organic acid, polyphenols, flavonoids, and anthocyanins were investigated. pH level increased slightly while acidity decreased depending on the degree of ripeness. Fructose and glucose were detected in mulberries as the major free sugar. Fructose and glucose increased rapidly during ripening. Citric acid was major acid and decreased considerably during ripening. Contents of total polyphenols, flavonoids, and anthocyanins increased considerably in the last stage of ripening. Contents of polyphenols, and flavonoids in mulberry from OF were higher than from GH. DPPH and ABTS radical scavenging activities increased rapidly in mulberries of the last degree. Contents of functional components were not greatly different between GH and OF, whereas content of free sugar in GH was higher than that in OF.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.232-232
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• 2017

Rice yields are determined by the number of spikes per unit area, the number of rice per grain, the rate of ripening, and the weight of brown rice gravel. Among these yield components, the most important factor that reflects the characteristics of rice is the number of rice per grain and the number of rice per grain. The characteristics of rice panicle are influenced by genetic factors rather than environmental factors and revealed that it had different genetic characteristics in each of Japonica, Indica and Japonica ${\times}$ Indica type. In general, the number of rice per grain is affected by number of secondary rachis branches and generated spikelets number of secondary rachis branches. This study conducted to investigate the characteristics of the grain according to the planting density of two varieties of Jap. ${\times}$ Ind. type. Number of primary rachis branches and number of primary rachis branches of Palbangmi variety were 9.9 ~ 10.6 and 53.4 ~ 58.5, respectively. Number of secondary rachis branches and number of secondary rachis branches were 25.8 ~ 29.6, 85.8 ~ 101.4, Number of tertiary rachis branch and number of tertiary rachis branches were 1.0 ~ 2.4 and 2.0 ~ 6.1, respectively. Number of primary rachis branches and number of primary rachis branches of Semimyeon variety were 8.6 ~ 9.5 and 43.1 ~ 47.8, respectively. Number of secondary rachis branches and number of secondary rachis branches were 21.0 ~ 24.9, 66.2 ~ 77.9, Number of tertiary rachis branch and number of tertiary rachis branches were 1.6 ~ 2.6 and 3.8 ~ 6.3, respectively. The ratio of the spikelets of primary, secondary and tertiary rachis branches of Palbangmi variety were 37.7 ~ 39.4, 58.0 ~ 60.5 and 1.2 ~ 3.1%, respectively, and those of Semimyeon were 40.1 ~ 42.6 55.0 ~ 56.4 and 2.5 ~ 3.4% respectively. Number of primary and secondary rachis branches of Palbangmi variety showed no difference among the planting density. However, generated spikelets number of secondary rachis branches and ripening rate were higher with lower planting density. The number of secondary rachis branches and generated spikelets number of secondary rachis branches per acre decreased as the planting density increased in the Semimyeon variety

• Applied Biological Chemistry
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• v.50 no.4
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• pp.281-286
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• 2007

The effects of green tea powder (GTP) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor components of GTP-added kimchi. The concentrations of GTE added to kimchi were 0.2, 0.4, 0.6 and 1.2% (w/w) of salted Chinese cabbage. The pH of kimchi with higher amounts of added GTP increased with ripening. The acidity of unripened kimchi or kimchi ripened for one day generally increased with the addition of GTP, while that of kimchi ripened for two or three days generally decreased with the addition of GTP. Addition of GTP had no significant effect on the lactic acid bacterial count of kimchi. Scores of overall acceptability, taste and odor of 0.2 or 0.4% GTP-added kimchi were higher than those of other samples, whereas scores of color decreased with increasing amount of GTP added to kimchi. Texture of kimchi added with higher amounts of GTP and ripened for two or three days resulted in lower score than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced with the ripening of kimchi, and the amounts of some volatile odor components in kimchi were changed during ripening.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.600-608
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• 2010

The quality attributes of tomato fruit ($Lycopersicon$ $Esculentum$ Mill.) to treatments with 1-methylcyclopropene (1-MCP) were studied. Harvested tomato fruit was treated one time at the initiation of storage or once-a-day during storage with $1{\mu}L/L$ 1-MCP at different storage temperatures, 12, 17, and $23^{\circ}C$. The results showed that both lower temperature and duration of 1-MCP treatment played an important role in ripening of tomato fruit. The once-a-day 1-MCP treatment was presented to be very effective in delaying quality changes of tomato fruit. The amount of chlorophyll and lycopene were measured to assess the impact of 1-MCP and temperature treatments on ripening, using a specific extinction coefficient absorbance technique. Storing tomato fruit at $12^{\circ}C$ resulted in a longer ripening period (color change) than tomato fruit stored at $17^{\circ}C$ and $23^{\circ}C$. 1-MCP treatment was very effective in retarding chlorophyll degradation and lycopene formation in the pericarp tissue of the tomato fruit at the different storage temperatures. The 1-MCP treatments affected the total chlorophyll content in different fruit tissues of the pericarp and placenta. Exposure of tomato fruit to 1-MCP gas at $12^{\circ}C$, using the once-a-day treatment, was highly effective in delaying pigment and color change.