• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.59-63
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• 1999

Yield and growth characteristics were compared for five rice cultivars; a new Tongil-type, so called "super-rice", Dasanbyeo, an old Tongil-type Milyang 23, two japonicas Dongjinbyeo and Ilpumbyeo, and a new plant type (NPT)line IR65600-27-1-2. The objective of this stusy was to clarify the high yielding capacity of Dasanbyeo in terms of growth characteristics. The average grain yield (9 t/ha) of Dasanbyeo was higher than that of Milyang 23 by ca. 9% that of japonicas by 20 to 30%, and that of NPT line by ca. 100%. The higher grain yield of Dasanbyeo was attributable not only to the greater dry matter production but also to the higher harvest index (HI). Dasanbyeo showed the greatest dry matter at harvest owing not only to the rapid leaf expan-sion at early growth stage and the resulting high LAI through the entire growth stage but also to the high NAR despite the high LAI. The rapid leaf expansion of Dasanbyeo at early growth stage seemed to be related in part to the profuse tillering capacity. HI was 0.53 in Dasanbyeo, 0,51 in Milyang 23, 0.41 in japonicas, and 0.35 in NPT line. Dasanbyeo was indebted for its higher HI to the relatively high grain filling ratio in spite of a much greater sink size than the other cultivars. Dasan had a greater source to sink ratio during grain ripening as measured by LAD/spikelet and dry matter production/spikelet which showed positove correlations with the grain ripening ratio. New plant type (NPT) line showed the lowest grain yield owing to the small sink size and the low grain filling ratio which seemed to have resulted from the abundant occurrence of weak-strength spikelets. The weak sink strength, in turn, seemed to have suppressed photosynthesis during the grain ripening stage.

• Korean Journal of Medicinal Crop Science
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• v.27 no.3
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• pp.167-172
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• 2019

Background: Angelica acutiloba Kitagawa belongs to the flowering plant family Apiaceae. Its young leaves are consumed as a vegetable, and its roots have medicinal properties. This study was conducted to analyze the seed germination characteristics of A. acutiloba according to its ripening stages. Methods and Results: The seeds were harvested from a research farm managed by the Department of Herbal Crop Research, Rural Development Administration in 2018 and were divided into six groups according to their specific gravities. In particular, we studied the effect of harvesting periods and umbel orders on seed characteristics. The results showed that the rates of germination, emergence, and early growth improved as the specific gravity of the seeds increased. In addition, the germination rates of the seeds harvested in mid July and early August were significantly higher than those harvested in the other seasons, and the seeds obtained from the first floret had the greatest mass and weight. Conclusions: In this study, we demonstrated that it is possible to improve the germination rate by appropriate selection of seeds and harvesting period both of which are closely related to seed maturity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.124-133
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• 2017

This experiment was conducted to evaluate the effects of high temperature on the stem, leaf and grain of barley during the ripening period and to provide information for the development of high-temperature cultivation techniques and adaptive varieties. We used an artificial climate control facility, to provide a temperature $3^{\circ}C$ higher than the normal average temperature during the ripening stage. Although the maximum rate of starch synthesis was increased at high temperature by approximately 11%, the starch content was decreased, because the period of starch synthesis ended 4 days earlier. As in the case of starch synthesis, the expression of genes related to starch synthesis was increased at the early ripening stage in the high temperature treatment, however, the duration of expression tended to decrease rapidly. Furthermore, the partitioning rate of assimilation products in the panicle increased to a greater extent in the high temperature treatment than in the control. In contrast, for the stem and leaf, the partitioning rate of assimilation products decreased more rapidly in the high temperature treatment than in the control. On the basis of these results, it can be considered that the translocation rate of assimilation products increased to a greater extent in the high temperature treatment than in the control at the early ripening stage. These results indicate that the decrease in grain weight at high temperature during the ripening stage is attributable to an increase in the speed of starch synthesis at high temperature, but the increase in ripening speed does not compensate for the shortening of the ripening period. Finally to develop varieties and cultivation techniques suited to high temperature, we need to focus on physiological characteristics related to the duration of starch synthesis.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.914-922
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• 2006

Korean traditional rice wines and liquors have been long brewed using nuruk or koji, cooked rice, How, yeast and some medicinal plants or herbs. The rosemary shrub (Rosmarinus officinalis L), belonging to the Labiatae family, is well recognized for its aromatic, antioxidant, antimicrobial and antitumoral properties. In this study, we investigated the effect of rosemary addition on the quality characteristics of Korean traditional rice wine. Wines containing different rosemary concentrations (0, 10, 20 or 30%) were ripened for 0, 5, 10, 15 and 20 days at 25C. The following quality characteristics were compared: pH, total acid, titratable acidity, amylase activity, color, reducing sugar amount, total sugar and ethanol. Although total acid increased, the pH of rosemary wine rapidly decreased during the rot 5-days of ripening, and these two changes were greatest in the wine containing 10% rosemary. The amount of both reducing sugar and ethanol in the wine rapidly increased during the rot 5-days of ripening, while total sugar content of rosemary wine decreased significantly with increasing ripening periods(p<0.05). According to the Hunter's color results, a significant color change in 'L' value was observed with increasing fermentation period in the wine containing 10% rosemary. Although 'a' value of control (0% rosemary liquor) increased during the ripening period, the addition of rosemary did not significantly affect 'a' or 'b' values. The transmittance of rosemary wines increased with increasing rosemary content but decreased throughout the ripening periods. Amylase activity decreased with increasing rosemary content, especially after a 5-day ripening period.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.545-549
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• 2009

The functional properties of cheese, such as texture and melt, are known to be controlled by several important parameters. Recently, the characteristics of Ca in cheeses, especially the form of Ca (insoluble (INSOL) or soluble) and the shift in Ca equilibrium (i.e., from INSOL to soluble Ca), during aging has received a lot of attention. The INSOL form of Ca, which is present as a structural form in casein, plays a critical role in determining the functional properties of cheese during the early period of ripening (~1 mon). It seems that there is always a reduction of INSOL Ca content in cheese during ripening and there are also factors that can affect the shift in Ca equilibrium. These factors may include the composition of cheese milk, cheese manufacturing pH, acid development during aging, adopting curd-washing in various methods, pre-acidification of milk, etc. There have been many studies showing that the rheological and melting properties of cheese during ripening were significantly (p<0.05) affected by the shift in Ca equilibrium. Therefore, for cheese makers, it is now possible to predict/manage the functional properties of cheese by monitoring and controlling Ca equilibrium in cheese during aging.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• Journal of Environmental Health Sciences
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• v.24 no.1
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• pp.112-119
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• 1998

The objective of this study was to investigate the effect of bulking agents including cow manure, saw dust and rice straw in the ripening of leather sludge for vermistabilization. The changes of the waste properties for ripening time for 50 days were observed according to the various mixture ratios of leather sludge and bulking agents. The pH values of the mixture wastes were decreased from 7.5-8.0 to 6.4-7.3 with the ripening time for 50 days, and it was indifferent of the mixture ratio and type of the bulking agent. The initial value of oxidation-reduction potential(Eh) of the mixture waste was a negative(-)value indicating an unfavorable condition for earthworm life, but the values of Eh were increased with the ripening time. The increase rate of Eh value was proportional to the mixture ratio of bulking agents, but the increase rate for saw dust was higher than that of the cow manure and the rice straw. The value of alkalinity was also changed into the favorable range for earthworm after 50 days except for 10% of the mixture ratio of the bulking agents. When the mixture ratios of the bulking agents were increased from 10% to 40%, the growth characteristics of earthworms were increased from 31.7% to 95% for the survival rate, 103% to 225% for the liveweight increase rate and 32% to 91% for hatching rate of the cocoons. It can be concluded that the proper content of the bulking agents in the leather sludge to ensure effective vermistabilization was over 30%, when the mixture was ripened during 50 days. The contents of heavy metals in the ripened sludge were lower than the other regulatory standards for compost.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.348-355
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• 2013

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the amino nitrogen and muscle protein of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, amino nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. From the change of the protein in the squid muscle in the experiments, dissolution of the myosin heavy chain took place conspicuously in the early stage of the ripening while actin was rarely changed which resulted in the strong resistance to protease. The amino nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups. The protein in squid muscle, especially the myosin heavy chain was remarkably dissolved in the middle of the ripening whereas the squid ink added groups of high salt concentration and low temperature showed the tendency of slow proteolysis.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.447-454
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• 2003

Chemical and microbial properties of Northern sand lance, Ammodytes personatus, sauce fermented at $15^{\circ}C$ with fermentation accelerating agents, koji, enzyme, and squid viscera, were analyzed. Total creatine content of Northern sand lance sauce with squid viscera increased up to 2 months of ripening and decreased gradually thereafter, while that with koji or enzyme, and control, increased up to 3 months of ripening and then decreased slowly. TBA values of all samples increased sharply during early ripening, followed by slight decrease. Free amino acid content with all agents increased continuously as fermentation progressed. Major free amino acids of Northern sand lance sauce were glutamic acid, alanine, valine, leucine, and lysine. Total viable cell counts with all agents also increased during early ripening and then decreased. Total viable cell count of Northern sand lance sauce with squid viscera was the highest followed that with koji, enzyme, and control. Northern sand land sauce manufactured with koji showed the most acceptable sensory evaluation result, followed by that with squid viscera.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.804-819
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• 2019

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).