• Current Research on Agriculture and Life Sciences
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• v.26
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• pp.63-69
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• 2008

The varietal difference, effect of root amounts and cultivation duration on the asparagine content of soybean sprouts, which is known to have the excellent detoxifying effect of ethanol, were investigated for developed varieties and indigenous sprout lines to establish cultivation methods of increasing the asparagine content and to develop soybean varieties having high asparagine content. Some of the research results obtained are summarized as follows; 1. Range and mean of asparagine content of 174 germplasm were 0.38~1.67% and 0.99%, respectively, on fresh weight basis. 2. Developed sprout-soybean varieties showed somewhat higher asparagine content of 1.29% than that of indigenous sprout lines of 0.96% on fresh weight basis. 3. No significant difference in asparagine content among the seed size groups was recognized though the highest asparagine content, 1.02% on fresh weight basis was observed in the seed size of 8.1~10.0g/100 seeds. 4. Among the seed coat color groups, soybean of brown seed coat color showed the highest asparagine content (1.15%) on fresh weight basis. No difference was observed among other groups of seed coat color. 5. Range of asparagine content of 174 varieties was 4.08~6.24% on dry weight basis. Soybean varieties that showed high asparagine content were Dawonkong, Sobacknamulkong, Sowonkong, and Somyungkong, with the contents of 6.24%, 6.21%, 5.95%, and 5.85%, respectively. 6. Amount of roots which have the highest asparagine content out of sprout parts was greatly increased up to 10 days of sprout cultivation. 7. Highly significant difference in asparagne content of sprout was recognized between those grown for five and ten days, with the asparagine content of 0.68% and 1.21%, respectively, on fresh weight basis. 8. Asparagine content of hypocotyle part was also highly proportional to days to cultivation; it increased from 2.91% at 2 days of cultivation to 15.68% on fresh weight basis at 14 days of cultivation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.187-194
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• 2010

The soybean stay green mutant genotype (SSG) derived from the nuclear gene, d1d2, and cytoplasmic gene, cytG, inhibit the breakdown of chloroplast in the leaves, pod walls, seed coats, and embryos during maturity. Soybean seed with black seed coat and green cotyledon (SBG) are preferred than black seed coat with yellow cotyledon (SBY) especially for cooking with rice and as source of traditional food in Korea. The researchers evaluated the seed's chlorophyll content of SSG and introduced SSG to the SBG variety breeding program. The seed chlorophyll content of SSG with d1d2 was $39.93{\sim}60.80\;{\mu}g/g$ and SSG with cytG $38.08{\sim}39.89\;{\mu}g/g$. The Korean SBG variety which was derived from SSG with cytG, contains $16.35{\sim}37.73\;{\mu}g/g$. The composition of seed chlorophyll differs according to the genetic background of SSG genotype. Inheritance study showed that cotyledon color was segregated 15:1 (yellow:green) at $F_2$ seed indicating two recessive genes control green cotyledon as revealed by previous study. Only less than 3% soybean lines showed black seed coat with green cotyledon among crosses SBY and SSG (d1d2). Results showed that SSG with d1d2 can be used as a good source for SBG with high chlorophyll content in the seed cotyledon, but due to the complex genetic behavior, breeding resource of SBG with d1d2 should be prepared to improve the breeding efficiency for development SBG variety.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.1
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• pp.30-39
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• 2020

A new silicate coating technology was developed which reduces the impact of dust and loosening during seeding compared to existing silicate-coatings (Seed/Si/Zeolite), and therefore can lower the production costs of rice cultivation. In this method, 100 g of rice seed is coated with 18 mL of liquid silicic acid and then dressed with a mixture containing 80 g of dolomite and 5 g of iron. To determine the most effective method of application and ensure that seedlings developed healthily, a series of experiments were carried out. Infected seeds scattered in seedling boxes and pots (soil and hydroponic) were coated dry, without disinfection. In comparison to the seed which were not treated with the silicate-coating, the new seed (A) were 1.84 times heavier in weight, and were also improved in terms of coating strength and coating color. Compared to the seedlings grown from the non-coated seed, those grown from the new silicate-coated seed were of significantly higher quality (weight/length) and had erect, dark greenish leaves, which are ideal plant characteristics. This was most likely due to increased silicate uptake. The symptoms of bakanae disease in the non-coated seed peaked after 38 days to 54.2%, whereas the control value was 68.8% in the new silicate-coated seed (A). In the infected seedlings grown from the new silicate-coated rice seed, subnormal macro-conidia, namely, a sickle shape spore without a septum; a straight oblong shape spore without a septum and with a thick cell wall; and inter-septal necrosis of a normal spore were detected. It is believed that the strong alkalinity of silicic acid have acted as unfavorable conditions for pathogenicity. In seedlings grown from the new silicate coated rice seed under hydroponic conditions without nutrients, normal root activity and growth was maintained without leaf senescence. Therefore, it was possible to reduce the rate of fertilization. In the future, a new silicate-coated rice seed was required for the study of minimal nutrition for anti-aging of seedlings.

• Korean Journal of Plant Taxonomy
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• v.50 no.2
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• pp.232-238
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• 2020

The identity of Dioscorea coreana (Prain & Burkill) R. Kunth is recognized during the re-identification process of Korean Dioscorea specimens. Given the relatively few pieces of information, including few descriptions and research papers, this species has been misidentified as D. tokoro, which has a similar leaf shape, but D. coreana is distinguished from D. tokoro by the absence of a pedicel in the male flower, the green color of the tepal, and the shapes of the fruit and seed. Thus, detailed descriptions, illustrations, and photographs of D. coreana and a key to the Korean Dioscorea, including this species, are presented.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.18-22
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• 2011

Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1 % citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.186-199
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• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• Food Science and Preservation
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• v.3 no.2
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• pp.121-129
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• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.315-321
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• 1994

In order to prevent the postharvest decay and to promote the freshness retention of fruits and vegetables grapefruit seed extract(GFSE), natural microorganism control agent, was applied to the preservation of fresh fruits and vegetables. Freshfruits and vegetables treated with GFSE and stored in polyethylene film (0.1mm) at 1$0^{\circ}C$-15$^{\circ}C$ of natural low temperature low kept better qualities in color and texture than the GFSE -not- treated control. The treatment using GFSE ina 250ppm to 500ppm concentration seemed to be an effective one for the control of Botrytis cinerea isolated in red wine grapes. After 4 weeks of storage the firmness rate of cucumbers treated with the dilute GFSE was four times higher than that of non-treated ones. GFSE showed effective inhibitory action towards plant pathological bacteria and fungi which were involved in the decay of fruits and vegetables. Minimum inhibitory concentrations of GFSE towards them were in the range of 250ppm to 500ppm .Direct visualization of microbial cells and spores using electron microscopy showed microbial cells and fungal spores the function of which was destroyed by treating with the dilute solutions of GFSE. It was observed that GFSE would reduced disease damages and have bactericide & fungicide properties during the storage of such fruits and vegetables as egg plant, wild edible greens , kumquat, and kiwi fruit.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.10 no.4
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• pp.279-285
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• 2000

High quality crystals of $YMnO_3$, which is interested in non-volatile memory device application, were grown by the floating zone method. Optimum condition for powder synthesis was established to be $1200^{\circ}C$ for 10 hrs and optimum condition for sintering of $YMnO_3$feed-rod was established to be $1500^{\circ}C$ for 10hrs respectively. It was found from non-seeded growth experiment that $YMnO_3$crystal was grown preferentially to the [1010] orientation. The $YMnO_3$single crystal, which was grown to the direction of perpendicular to C-axis, was typically 5mm in diameter, 50 mm in length and showed dark-blue color.

• Journal of Sericultural and Entomological Science
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• v.44 no.1
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• pp.19-21
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• 2002

Suwonppong, which is the leading mulberry variety, has the fertility and the characteristics of fruit that are listed bellow. The percent of making seed is 61.8%, the percent of sank seed is 54.7% and the percent of germination is 95%. the percent of cross success is 31.8%. The single fruit weight of mulberry fruit is 3.58 g and its size is medium and big, the color of it is black. The sugar content of mulberry fruit is 15.7%(Brix), the total acidity is 0.18%, and the pH is 6.3. The maturing period of mulberry fruit is medium maturity and the degree of fruit setting is the same as Cheongilppong.