• Korean Journal of Medicinal Crop Science
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• v.5 no.3
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• pp.225-231
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• 1997

This study was conducted to evaluate the growth and yield by sowing times and spacing using machine seeder on Coix Lachryma-jobi L. var ma-yuen $S_{TAPF}$. Adlay was seeded at four different dates (April 20, May 5, May 20 and June 5). Planting spaces were controlled by the seed roller of tractor drill seeder attached to tractor at three spacing ($60{\times}15cm,\;70{\times}15cm\;and\;80{\times}15cm$). The results were summarized as follows. Required days to emergence and days to anthesis were shortened as sowing date was late. But days to maturity were prolonged when sowing date was late. The accumulated temperature increased such as required periods increased. In growth characteristics, culm length was significantly different at different sowing times. But all growth characteristics was not affected by different spacings. In yield components, 1,000 grain weight and ripening rate were significantly different at different sowing times, also the number of tillers and branches was significantly affected at different spacings. Grain yield/ha was significantly different at different sowing times. But it was not significantly different at different spacings. Thus, in order to improve the yield of adlay using drill seeder, if it is not frost, sowing should be done as early as possible. As a result, suitable sowing time was April 20 with spacing at $60{\times}15cm$ using machine seeder in Korea.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.512-520
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• 2001

Kimchi is one of the traditional Korean food and a very popular side dish in Korea. To obtain funda mental data on how to prevent over ripening in kimchi after acidity of 0.4% was reached during the lactate fermentation, the physicochemical characteristics such as pH. acidity. organic acids, enzyme activity were measured and the time dependent ecology of microorganism were observed. In the initial stages of fermentation, the pH of kimchi was markedly changed and slowly decreased in 0.5% acidity The acidity was slowly increased and markedly increased in pH 4 by growth of microorganism. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid and this results reconfirmed by GC-MSD. Lactic acid was changed a lot during fermentation period as the time of storage went on, where as malic was decreased. Kimchi A, having acidity of 0.75%, showed the highest acidic Protease and lipase activity. Also, the amylase activity was high in kimchi C, having 0.95% acidity. The total viable bacteria showed 8.1$\times$10$^{5}$ , 4.7$\times$10$^4$, 1.2$\times$10$^3$, 3.2$\times$10$^4$, 4.9$\times$10$^{5}$ cfu/ml in the kimchi A, B, C, D and E, respectively. The numbers of lactic acid bacteria counted 1.0$\times$10$^{5}$ , 1.3$\times$10s, 1.2$\times$10$^3$, 2.3$\times$ 10$^3$, 2.1$\times$10$^4$c1u/m1 in the kimchi A, B, C, D and E, respectively. The numbers of acetobactor were counted 1.8$\times$10$^{5}$ , 9.3$\times$10$^4$, 7.0$\times$10$^1$, 4.5$\times$10$^4$, 5.3$\times$10$^3$cfu/m1 in the kimchi A, B, C, D and E, respectively.

• Horticultural Science & Technology
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• v.31 no.1
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• pp.56-64
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• 2013

Recent unusual weather due to global warming causes shortage of daily sunlight and constitutes one of the primary reasons for agricultural damages. LED light sources are frequently utilized to compensate for the shortage of sunlight in greenhouse agriculture. The present study is aimed at evaluating formations of phytochemicals as well as growth characteristics of mature strawberry fruits ('Daewang' cultivar) during cultivation in a closed growth chamber equipped with artificial LED light as a sole light source. Each LED light of blue (448 nm), red (634 and 661 nm) or mixed blue plus red (blue:red = 3:7) was separately supplied and the intensity of each light was adjusted to $200{\pm}1{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at plant level with a photoperiod consisted of 16 hours light and 8 hours darkness. Strawberries grown under mixed LED light of blue and red wavelengths showed a higher production of fruits than those grown under other LED treatments. Fructose, one of the free sugars, increased in mixed LED light-grown fruits. Anthocyanin contents were elevated remarkably in the mixed LED light-grown fruits compared with those in other LED treatments. Contrastingly, contents of total phenolics and flavonoids were not of much different from one another among the fruits treated with various LED lights. On the other hand, ripening of strawberry fruits was found to be faster when grown under blue LED light compared with other LED treatments. Moreover, antioxidant activities of blue or red LED light-grown fruits, respectively, were significantly higher than those of mixed LED light-grown fruits. We suggest that when daylight is in shortage during cultivation in a greenhouse, supplementation of sunlight with LED light, which is composed of blue and red wavelengths, could be useful for the enhancement of productivity as well as of free sugar content in strawberry fruits. In addition, for the strawberry culture in the plant factory, selective adoption of LED light wavelength would be required to accomplish the purpose of controlling fruit maturation time as well as of enhancing contents of sugars and antioxidants of fruits.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.1
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• pp.25-34
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• 2018

This study was conducted to investigate the germination and proteome profile characteristics of wheat seeds treated under various concentrations of abscisic acid (ABA). After-ripening, the seeds of three wheat cultivars (Baegjoong, Keumkang, and Uri) showing different levels of dormancy were used. Germination index and germination rate of the cultivars was higher than 0.95% and 98%, respectively, and these were not significantly different under 0, 10, 30, and $50{\mu}M$ ABA at 7 d after germination. However, the growth of the shoot and radicle was significantly inhibited at 10, 30, and $50{\mu}M$ ABA compared to that at $0{\mu}M$ ABA. Mean ABA content of the embryos of seeds germinated at 0 and $50{\mu}M$ ABA for 7 d was 0.8 and $269.0ngmg^{-1}DW$, respectively. Proteins extracted from embryos germinated for 4 d were analyzed by two-dimensional gel electrophoresis, and proteins showing a difference of 1.5-fold or greater in their spot volume relative to that of $0{\mu}M$ ABA were identified. The expression of four protein spots increased at $50{\mu}M$ ABA and two protein spots were detected only at $50{\mu}M$ ABA; these six proteins were all identified as globulin types. Conversely, the expression of three protein spots decreased at $50{\mu}M$ ABA and were identified as cytosolic glutamine sysnthetase, isocitrate dehydrogenase, and S-adenosylmethionine synthetase 2. In conclusion, ABA did not inhibit the germination rate regardless of pre-harvest sprouting characteristics of the cultivars. However, the growth of the shoot and radicle was significantly inhibited by ABA, most likely through the down regulation of glutamine, methyl group donor, and polyamines biosynthesis, among others, while accompanied by globulin accumulation in the embryos.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.335-342
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• 2015

We conducted a study on mukeun (long-term fermented) kimchi ripened over one year in an attempt to develop an alternative salt and improve the quality of low-salt kimchi. However, few studies have focused on mukeun kimchi that has been fermented for a short time in different salinity conditions. Therefore, the aim of this study was to investigate the physicochemical characteristics that occur during the fermentation of mukeun kimchi samples produced with different conditions of salinity and fermentation temperature. Kimchi samples were produced at 3 different salinity levels: 1.6%, 2.4%, and 3.2%. Previous studies revealed that the optimum fermentation time at pH 4.1 was 128 hours at $18^{\circ}C$ and 417 hours at $12^{\circ}C$; furthermore, the samples were stored for 12 weeks under the condition of $-1^{\circ}C$ after fermentation. Total cell increased on week 0 of storage and decreased according to the storage period. Total cell was the highest at 3.2% salinity and had a high value at $18^{\circ}C$ temperature during the storage period. Based on the physiochemical results, mukeun kimchi at a salinity of 3.2% can be fermented for a short time, and low-salt kimchi at a salinity of 1.6% and fermented at $18^{\circ}C$, is similar to mukeun kimchi at 2.4% salinity.

• Food Science and Preservation
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• v.21 no.6
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• pp.885-891
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• 2014

This study investigated the physiochemical properties of Kanjang (soy sauce) contaning Astragalus memyranaceus to improve the acceptability and functionalities of Kanjang during its six-month ripening period. Kanjang was fermented in the traditional manner, and then 5 and 10% Astragalus memyranaceus (AM) were added to two samples of it, respectively. The pH, salinity, sugar content, crude protein, amino nitrogen, optical density, total polyphenol content, total flavonoid content, and sensory test results of Kanjang contaning Astragalus memyranaceus (AK) were then investigated. The pH remained the same in the two samples. The salinity was slowly increased, and the sugar content ($^{\circ}Brix$) was highest after 3 months. The crude protein and amino nitrogen contents increased with time. The optical density showed significant differences according to the rate of addition of AM. The total polyphenol contents were highest in the AK 5% sample aged for six months (up to 25.01 mg/mL). The flavonoid contents of the AK 5% sample was higher at five months (up to 200.15 mg/mL). Finally, the sensory test results of the AK 5% sample was higher than that of the other sample. These results suggest that Kanjang containing 5% Astragalus memyranaceus can be used as a functional Kanjang.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.377-385
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• 2020

Recently, wheat consumption has been increasing in Korea, requiring increased production. Nitrogen fertilization is a critical determinant in crop yield; therefore, it is necessary to optimize the nitrogen fertilization regime with current trends that emphasize the minimum impact of nitrogen fertilizer on the environment. In this study, both nondestructive spectral analysis using a hyperspectral camera and growth analysis were performed to determine the optimal N top-dressing rates after heading. The nitrogen application regimes consisted of three conditions according to the secondary top-dressing rate: N_4:3:0 (0 kg 10 a^-1), N_4:3:3 (2.73 kg 10 a^-1), and N_4:3:6 (5.46 kg 10 a^-1). Subsequently, growth and physiological investigations were performed at the jointing, heading, and ripening stages of wheat, and spectral investigations were conducted. On April 29, as the nitrogen fertilization rate was increased to N_4:3:3 and N_4:3:6, plant height and grain yield increased by 4% and 8%, and 8% and 52%, respectively, compared to those under N_4:3:0. Leaf area index and SPAD value also increased by 13% and 24%, and 32% and 43%, respectively. The R (red), G (green), and B (blue) of leaf color were lowered by 15, 11, and 4 in N_4:3:3 and 44, 34, and 18 in N_4:3:6, respectively, as compared to the control. Grain yield was the highest at high top-dressing (N_4:3:6), however, there was no difference between no top-dressing (N_4:3:0) and intermediat top-dressing (N_4:3:3). The reflectance analyzed using a hyperspectral camera showed a difference in the near-infrared (NIR) region on March 19, and on April 29, there was a difference both in the visible light region greater than 550 nm and the NIR region. Vegetation indices differed according to fertilization regime, except for the greenness index (GI). The results of this study showed that not only growth and physiological analysis but also spectral indices can be used to optimize the nitrogen top-dressing rate.

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.2
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• pp.131-155
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• 1983

Though it has been widely known the nitrogen effects are influenced by soils, varieties, and mineral nutrients in the rice culture, few analyses in relation to the factors increasing nitrogen effect have been studied in Korea. The effects of potassium and silica on the factors increasing nitrogen effects in paddy soils were investigated in accordance with soil improvement practices and nitrogen application methods for the cultivated varieties. The results obtained are as follows. 1. For 413 paddy fields, the yield from soils without nitrogen application ranged from 200 to 850kg/10a and that from nitrogen application did 350 to 1,051kg/10a. The yield increament by nitrogen application varied 50 to 650kg/10a depending on soils. 2. Soil chemical characteristics for high yield were different between with nitrogen and without nitrogen application. In the without nitrogen application, however, contents of organic matter, phosphorous, potassium and calcium of high yield soils were lower than those of low yield, while the available silica content was higher in the former. 3. The yield increased with nitrogen application up to 22.4kg/10a and thereafter it decreased. These phenomena were supposed to be not be decrease of nitrogen uptake but by lowered silica uptake. 4. Clay soil incorporation, deep plough, and inorganic constituents control such as Ca, Mg, and $Sio_2$ were effective as soil improvement praitices. It was appeared that increases of silica content and Ca/Mg ratio were important to increase nitrogen effects. 5. For the correlation between yield and yield components, it was high between yield and panicle in low nitrogen level and so was it between grain yield and ripening rate in high nitrogen. 6. In the urea and super granule urea application plot, recovery rate of nitrogen by plant and soil was high and yield was remarkable high. 7. Regardless of fertilizer types such as ammonium sulfate and urea, the residual nitrogen was about 4kg/10a in both plots of 5.8 and 11.6kg/10a. N applied. 8. The potassium application to soil enhanced the nitrogen efficiency. It was more effective in low potassium soil. 9. Optimum pH value for gel formation in the 4% sodium silicate solution was approximately 6.6. 10. It was suggested that silica could affect to rice plant growth as the inorganic and organic chemical components.

• Food Science and Preservation
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• v.15 no.6
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• pp.909-914
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• 2008

This study investigated microbial populations and the sensory quality of sikhae including globefish (GLS), flounder (FLS), gastropods (GAS) and whelks (WHS) during storage at 4C for 16 d following fermentation at 10C for 4 d. General bacterial numbers increased to 102 in GLS and FLS, and to 1045 in WHS and GAS after the 20 d fermentation/storage period. Lactic acid bacteria increased to 108 log cycle in GLS and FLS after 10 d ripening time, and reached this level in GAS and WHS after 15 d and 20 d, respectively. After 20 days the number of lactic acid bacteria in each of the four samples was 108. There were 104105 yeast cells/g in each of the four samples after 20 d. The number of Leuconostoc increased to over 108 log cycle after 10 d in GLS and FLS, and 15 days in GAS for WHS the increase was to 107 log cycle. The pH values of GLS, FLS, GAS and WHS 4.42, 4.56, 4.31 and pH 4.26, respectively. The Sikhae acidity for all four samples ranged from 1.551.85%. From the sensory evaluation the overall acceptability was in the order of FLS > GLS > GAS > WHS.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.7-16
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• 2009

Appenzeller cheese samples were prepared by addition of 0.5, 1.0, and 2.0% green tea (Camellia sinensis, CS) powder and control cheese. We examined various quality characteristics of the novel cheese, such as viable-cell counts, pH, water-soluble nitrogen (WSN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and catechin level during maturation for 16 weeks at $14^{\circ}C$. To develop a Korean natural cheese containing green tea powder, we also analyzed the changes in the polyacrylamide gel electrophoresis pattern, chemical composition, and sensory qualities. The viable cell counts of the samples were not significantly different. Until the $3^{rd}$ week, the pH of the CS cheese decreased with an increase in the maturation time. However, the pH gradually increased by the $12^{th}$ week, while WSN, NCN, NPN also increased. The WSN, NCN, NPN, and catechin values for the CS cheese samples were significantly higher than the values for the control cheese. The polyacrylamide gel electrophoretic pattern of caseins for the CS cheese indicated that this cheese degraded more rapidly than the control cheese did. In the sensory evaluation, cheese with 1.0% CS powder showed the highest scores in taste and appearance and good scores in flavor and texture. These results indicate that 1.0% CS is the optimal value for addition to cheese, and cheese containing 1.0% CS shows good physiological properties and reasonably high overall sensory acceptability.