• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.101-108
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• 2014

This study was conducted to investigate the effect of nitrogen rates on the growth characteristics and yield of maize in agricultural fields with the stream. This indicates the necessity and optimal level of nitrous fertilization to examine the possibilities of quantity enhancement. Plant height and ear height of maize were not significantly different among the nitrogen rates. Stem diameter and leaf area index increased in the nitrogen treatment compared to untreated control. Changes of photosynthetic rate in maize leaves depending on nitrogen treatments increased as much as nitrogen rates were increased up to the highest level, 36 kg per 10a. NDF and ADF content levels of maize were investigated with different nitrogen rates regardless of treatments. In the case of NDF, it showed a tendency to decrease after 8 days of tasseling date. ADF had also decreased after 15 days of tasseling date. Nitrogen uptake of maize leaves with different nitrogen rates showed the highest level, $4.9g\;kg^{-1}$ with 36 kg per 10a on the tasseling date. Ear length and 100-kernel weight, there were no significant differences according to yield and the components with different nitrogen rates. Ear diameter and kernel number, nitrogen rates of 18 kg and 36 kg were increased compared to nitrogen rate of 9 kg per 10a and untreated control. The pericarps in 9 kg nitrogen rate and control were thicker than those of 18 kg and 36 kg treatment. The yield, 18 kg, 36 kg, and 9 kg treatments were increased by 10.96%, 9.27%, and 3.31%, compared to control. The component analysis on maize kernel with different nitrogen rates, starch showed no significant differences among treatments. Total sugar in 18 kg nitrogen treatment represented the highest content level, 6.37%. In addition, Amylopectin in 18 kg treatment showed the highest content level of 90.38%. However, amylose in 18 kg treatment showed the lowest level, 9.62% which drew a conclusion that waxy of 18 kg treatment is considered to be the strongest one. From the results described above, nitrous fertilization is essential to grow maize in agricultural fields with the stream. The optimum level of nitrous fertilization is considered 18 kg per 10a.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1048-1056
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• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2035-2041
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• 2013

The effects of Aspergillus oryzae rice koji (AO) and Asp. kawachii rice koji (AK) as enzyme preparations, on the quality characteristics of rice mash were invested in this study. The amount of AORM (Asp. oryzae rice mash) and AKRM (Asp. kawachii rice mash) were 50, 100, 200% (w/w) based on 100 g of rice. Firstly, in the titer measurement result on the ${\alpha}$-amylase and glucoamylase activities of AO and AK. On the other hand, the acid protease activity has values of 31.56 unit for AO and 849.17 unit for AK. The sugar solid of the AORM and AKRM groups significantly increased as the rice koji ratio on rice was higher, which were shown with values as high as 17.63~20.53 and 17.51~19.28, respectively. Glucose and maltose were detected for free sugar of AORM. Only glucose was found in AKRM. Citric acid, malic acid, and lactic acid were detected as the organic acid of KORM; oxalic acid, citric acid, and succinic acid were detected for AKRM, and the content increased as the rice koji ratio on rice increased (P<0.05). From the above result, rice koji with useful mold is expected to be used broadly in foods by looking at the fact that it has starch degradation ability and organic acid producibility.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.4
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• pp.83-114
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• 1979

These studies were, aimed at clarifying the relationship between the spring(winter) habits and the metabolism during the differentiation and development of young spike in naked barley. The pattern of change of nucleic phosphorus was paralleled to that of insoluble nitrogen in the normal heading type, showing their increase in the young spike and their decrease in the leaf at the stage of double ridges differentiation, respectively. However, in the rosetted type nucleic phosphorus remained at a constantly low level in both the young spike and the leaf, and insoluble nitrogen showed a considerably lower content in the young spike but a remarkable higher content in the leaf than that of the normal type. In addition to nucleic phosphorus and insoluble nitrogen, there were significant differences between the normal and the rosetted type in the content levels of PCA-soluble phosphorus, nonreducing sugar, crude starch and so on. Particularly, these differences were found even in the stage of bract differentiation, the vegetative phase, as well as in the reproductive phase. It appeared that nucleic phosphorus and insoluble nitrogen were closely concerned with the differentiation of double ridges, regardless of the varieties which are different in their spring habits.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.3
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• pp.210-218
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• 1991

This study was carried out to investigate the influence of inoculation with Bradyrhizobia and lime types on the nutrient content and yield of peanut. Inoculation size of Bradyrhizobium sp. HCR-46 was $8.2{\times}10^7$ cells per seed. Slaked lime, magnesium lime, and calcium carbonate were applied in an amount required for neutralization of soil. 150kg of calcium sulfate was fertilized to 10a of the experimental field. Sowing space was $40{\times}25cm$ under vinyl mulching. Leaves and stems for assay were sampled at 100 day after sowing. The obrained results are as follows. 1. Number and dry weight of nodule as well as dry weight of aerial part of peanut plant increased by inoculation with B. sp. and were the highest in calcium carbonate application. 2. Inoculated with B. sp., the contents of T-N, $K_2O$, MgO, allantoin, ammonia, free amino acid and chlorophyll increased, but that of nitrate decreased. 3. The contents of T-N, free amino acid, and chlorophyll were higher in the treatment of calcium carbonate, those of $K_2O$, MgO, allantoin, ammonia were higher in magnesium lime application, and those of CaO and nitrate were higher in slaked lime fertilization than any other lime types. 4. Contents of total sugar and starch in stem at 100 days were higher in the treatment of uninoculation than inoculation with B. sp., and those were highest in the calcium sulfate application than the other lime types. 5. Inoculated with B. sp. length of main stem and number of pods increased significantiy. Yield of seed was higher in inoculation with B. sp. than in uninoculation by 64%, and in the order of carbonate, magnesium lime, slaked lime, in calcium sulfate and non-application was the contribution of soil treatments to yield increases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1307-1313
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• 2007

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.93-103
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• 1992

Experiments were conducted in the research field of the Wheat and Barley Research Institute with three barley cultivars, Olbori, Kangbori and Suwon 18, which showed different growth characteristics. The highest rates of daily dry matter accumulation in grains were 1.03 1.94 mg / grain / day in early and optimum sowings and 0.88 1.88 mg / grain / day in late sowings, which occurred around 20～30 days after heading in early and optimum sowings and 15～20 days after heading in late sowings. Grains reached their maximum weight by 40 days after heading in early and optimum sowings and 35 days after heading in late sowings. Total sugar content in grains followed a pattern of linear increase immediately after heading, but it started to decrease around 20 days after heading. On the other hand, starch content continued to increase until maturity. The contents of both components were high in the order of ＆apos;Olbori＆apos; ＆gt; ＆apos;Kangbori＆apos; ＆gt; ＆apos;Suwon 18＆apos;, but they did not respond in a regular pattern to different sowings. 1,000 grain weight showed highly significant positive correlation(r=0.767$^{**}$) with the duration of grain growth, but it had negative correlations with the average (r=-0.548$^{**}$) or the sum (r=-0.595$^{**}$) of post-anthesis daily mean temperature.ature.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.28-60
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• 1983

This study was carried out to define the effects of external factors including temperature, moisture, oxygen and light quality on the germination of sesame seeds and to investigate the change of major chemical constituents of seeds during germination. The results obtained are summarized as follows: 1. The average germination ratio was from 95.8% to 97.2% when it was tested every $5^{\circ}C$ intervals from $20^{\circ}C$ to $35^{\circ}C$ and no significant difference in germination ratio was found within $20^{\circ}C$ to $35^{\circ}C$. But the germination ratio dropped rapidly to 32.2% when seeds were germinated at $15^{\circ}C$ and the coefficient of variation become greater(77%) 2. The days required for germination ranged from 1.16 to 1. 64 at the temperatures of $35^{\circ}C$ to $25^{\circ}C$ and they were 3.07 and 10.4 at the temperatures of $20^{\circ}C$ and $15^{\circ}C$, respectively. 3. Considering the germination ratio and days needed, $15^{\circ}C$ was assumed to be the minimum temperature for germination practically and this temperature is recommended for testing low temperature tolerance of seed germination of sesame cultivars. 4. The varieties shown the highest low temperature tolerance were Shirogoma and Turkey. The next varieties shown some degree of low temperature germination were Suweon #29, Naebok and IS 58. The varieties with 70 to 80% of germination ratio were Maepo, Suweon #14, Kimpo, Moondeok, and Haenam. Among the 90 varieties tested, the varieties with comparatively high degree of low temperature tolerance were about 10%, and 70% of the low temperature tolerant varieties were domestic varieties. 5. At $12^{\circ}C$ the Shirogoma was the only variety which showed over 50% of germination ratio, 71.4% of the varieties showed less than 20% of germination ratio. When the temperature was raised to $27^{\circ}C$ 18 days after placement at $12^{\circ}C$ all the varieties showed over 90% of germination ratio within 2days. 6. The amounts of water imbibition needed for seed germination were 0.48 to 0.62 times of the seed dry weight at $25^{\circ}C$ and were significantly different among sesame cultivars. About 63% of water required for germination was imbibed in 2 hours after placement of seeds under the germination condition. 7. Under saturated moisture condition the average germination ratio was 0.42%. In the soil of which water potential was -0.4bar 64.8% of the seeds germinated and the most adequate soil water potential for sesame seed germination was about -0.4 to -5.5 bar. The germination ratio decreased as the soil water potential declined below -5.5 bar. 8. Six out of 10 varieties were not influenced by 5% of oxygen in air germination chamber, while varieties such as Yecheon, PI 158073, IS 103 and Euisangcheon showed 64 to 91% of germination under the 5% oxygen content. Under anaerobic condition, cotyledones were not emerged but only hypocotyl was emerged and elongated. The germination ratio of IS 103 decreased significantly under anaerobic condition. 9. When the seeds were dried for 24 hours after 12 hours imbibition of water, the seeds of Cheongsong did not lose their germination ability and 27.5% was germinated but Suweon #9 and Early Russian failed to germinate. However, the germination ratio of IS 103 decreased when the seed were dried 24 hours after 4 hours imbibition of water and the germination ability of IS 103 was maintained even though the seeds were dried for 24 hours after 24 hours imbibition of water. 10. During germination, sugar content of sesame seed increased rapidly and activity of ${\alpha}$-amylase increased gradually while starch content decreased significantly. The rates of increase in sugar content and enzyme activity and decrease in starch content were significantly lower at $15^{\circ}C$ compared with those at $25^{\circ}C$. 11. During germination of sesame seeds, lipid content in the seeds dropped rapidly and the activity of alkaline lipase increased significantly at early stage of germination. The rate of decrease in lipid content and increase in emzyme activity was lower at $15^{\circ}C$ than at $25^{\circ}C$. 12. Four out of 6 varieties were not affected in germination by light wave length. But Suweon #8 was inhibited in germination by 600-650nm. and IS 103 by 600 to 650nm and 500 to 550nm of light wave length. Suweon #8 showed high germination ratio under 650 to 760 nm and 500 to 560nm, and IS 103 under 400 to 470nm and complete darkness. 13. The germination ratios increased significantly in the seeds of which 1000 grain weight is heavier. When the seeds were placed at soil 4cm deep, Cheongsong and Early Russian failed to emerge their cotyledones, but Suweon #9 and IS 103 showed 32.5 and 50% cotyledone emergence, respectively. The extracts from sesame plant and soil where the sesame was cultivated previously did not affect in the-germination of sesame seeds. 14. The covering by black or transparent polyethylene films increased germination ratio compared with uncovered seeds. The covering was effective in shortening the days needed for germination and in improving the early seedling growth, number of capsules per plant and grain yield. Difference was not so seizable between the two polyethylene films but the transparent film appeared somewhat more effective than the black one. 15. Simcheon, Cheongsong. Suweon #9. PI 158073 and IS 103 showed lower rate of water absorbtion by seed during germination and Suweon #8, Suweon #26, Orotall and Euisangcheon showed high increase in seed weight after water absorbtion by seed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.137-144
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• 2015

Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at $20^{\circ}C$ for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.