• Journal of Sericultural and Entomological Science
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• v.44 no.1
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• pp.9-12
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• 2002

The agronomic characteristics and fertility of Morus tiliaefolia growing wild in Korean peninsula are as follows. The possibility of seed formation is 46∼80% and that of germination is 19∼28%. The height period of making flower is April 4-May 3, it means that is later than Morus bombycis, faster than Kaeryangppong. Green tip sprouting stage in spring is April 21∼24. This is later than Morus bombycis and faster than Kaeryangppong. The leaf has very big width and the ratio of leaf length to leaf width is 1.05. The thickness of leaf is thicker than Morous bombycis. There are a lot of matter of soluble nitrogen free, crude ash, and are little crude protein, crude fat and crude fiber in chemical contents of maturation leaf. The attitude of low cutting is spread out type and the branch is long type. The internord length is long. It is weak against cold and die-back.

• The Korean Journal of Mycology
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• v.41 no.3
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• pp.185-191
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• 2013

Several yeast colonies were isolated from wild flowers collected from East, West and South coast areas of Korea by plating of flower suspensions on the YPD plates containing antibiotics, streptomycin and ampicillin. Polymerase chain reactions (PCR) were performed for the amplification of D1/D2 region of 26S rDNA for those colonies. PCR-amplified nucleotide sequences were compared using BLAST for their identification. As results, 27 yeast strains belonged to 15 species were isolated from wild flowers collected at Donghae, where is located in eastern coast of Korea. Also, 34 strains belonged to 17 species were isolated from wild flowers of Daecheon, where is located in western coast of Korea. In addition, 22 strains belonged to 13 species were isolated from wild flowers collected at Wando, where is located in southern coast of Korea. Among those 45 species isolated from 3 different collection sites, only 4 species including Cryptococcus laurentii, Metschnikowia koreensis, Pseudozyma rugulosa, and Rhodotorula mucilaginosa were found from all 3 different collection sites. And 5 species including Cryptococcus aureus, Cryptococcus flavus, Hanseniaspora uvarum, Pichia guilliermondii, and Rhodosporidium fluviale were overlapped from the at least 2 different collection sites. Other 23 species were found only in a specific collection sites implying that each area has distinctive yeast flora.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

• Proceedings of the Korea Information Processing Society Conference
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• 2014.11a
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• pp.1002-1005
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• 2014

아웃도어 열풍과 자연생태공원 조성 등으로 야외활동이 증가하고, 그에 따라 야생화를 접할 기회가 늘어나는 추세이다. 스마트 기기의 보유율이 증가하고 있는 현실을 반영하여, 스마트 기기를 이용한 등산 탐방로, 생태공원 등에 조성되어 있는 야생화를 판별해 줄 어플리케이션을 개발하고자 한다. 이 논문에서는 촬영한 야생화 이미지에서 배경과 대상을 분리하는 방법과 색상을 추출하는 방법을 분석하고 데이터베이스에서 검색하여 사용자에게 야생화 정보를 제공하는 방법을 제안한다.

• Korean Journal of Plant Taxonomy
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• v.47 no.3
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• pp.196-198
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• 2017

Sciaphila secundiflora occurs on Jeju Island as a second species of the genus Sciaphila in Korea. This is an important finding in relation to the flora of Korea, as species of the genus Sciaphila are concentrated mainly in Indonesia and Malaysia. Few species are found on the mainland of Asia, in Japan, Taiwan, China (Hainan), tropical Africa, Australia, and on the Pacific islands. In this paper, the species S. secundiflora is described and illustrated as a new record from Korea. In addition, we suggest that the species of the genus Sciaphila should be protected with regard to its habitat characteristics and for its phytogeographic and climatic significance.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.57-57
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• 2022

A taxonomic revision of Deutzia in Korea was conducted based on critical observations of wild populations and herbarium specimens. Species delimitations were re-evaluated on the basis of morphological characters and distributions resulting in the recognition of five taxa. The texture of leaf, flower disk and capsules, the shape of leaf, inflorescence and capsules are useful diagnostic traits at the specific level. The five taxa are well distinguished from each other. Deutzia grandiflora var. baroniana can be distinguished by its distribution and calyx from Deutzia uniflora, which are morphologically similar. Deutzia paniculata Nakai, a rare and endemic plant, is characterized by having panicle in inflorescences. On the other hand, Deutzia glabrata Kom. is occasionally confused with Deutzia parviflora, but the most distinctive characters include the surface of leaves, the surface and size of capsules. Photographs and a key to five species of Deutzia were provided in addition to distribution.

• Korean Journal of Breeding Science
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• v.43 no.2
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• pp.145-153
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• 2011

To develop new varieties of rapeseed (Brassica napus L.), the seeds of three varieties 'Naehan', 'Tammi', and 'Halla' were treated with proton ion beams and gamma rays (0~2,000 Gy), and then the characteristics of the mutants induced were examined up to $M_5$ generation to select the lines with fixed useful traits. In $M_5$ generation, we had selected several lines that were highly fixed for some useful traits such as plant height, maturity and flower size; one line with both earlier maturity and shorter stem than wild type, one line with only earlier maturity, two lines with shorter stem, one line with large flower, and one line with chlorophyll mutation. Among them, NP600-1-1-198-2 (induced from variety 'Naehan' was treated with proton ion beams 600 Gy) was superior for its distinction from the original variety, uniformity and stability. The unique characteristics of NP600-1-1-198-2 were dark green leaves, green stem, yellow flower, and black seed coat. Its flowering date was April 14, eight days earlier than its original variety, while seed maturity date was June 16 (five days earlier) and plant height 105 cm (shorter by 10 cm). NP600-1-1-198-2 has 52 silique per panicle, 6.2 cm silique length, 23 seeds per silique, 4.2 g per 1000 seeds and 45.9% oil content. The seed oil contained 67.8% of oleic acid, 16.7% of linoleic acid and 7.3% of linolenic acid but no erucic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.893-900
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• 2014

The aim of this study was to investigate physicochemical changes in Salvia plebeia R. Br. (SPA) upon hot-air drying and blanching. After hot-air drying and blanching, total polyphenol and flavonoid contents were reduced from 96.64 mg and 48.40 mg gallic acid equivalent/g to 29.70 mg and 22.10 mg quercetin equivalent/g, respectively. DPPH radical scavenging activities at $25{\mu}g/mL$ of SPA were 94.5% for ascorbic acid, 84.3% for hot-air dried SPA, and 59.7% for blanched SPA and there was no significant difference between those of hot-air dried SPA and ascorbic acid as a positive control. Total sugar contents were 7.187% and 6.104% for hot-air dried SPA and blanched SPA, respectively. During the blanching process, sucrose and maltose contents decreased, whereas glucose and fructose contents increased. Glucose and fructose were converted into citric acid in blanched SPA, whereas sucrose and maltose were converted into tartaric acid, malic acid, and succinic acid. Fourteen kinds of amino acids were found, but methionine, lysine, glycine, histidine, and cysteine were absent. The proportion of essential amino acids was 61.76% upon hot-air drying, which was a relatively high amount. In addition, hot-air drying resulted in 1.40 mg/100 g of norvaline as well as 39.00 mg/100 g of GABA, which are non-amino acids. Therefore, Salvia plebeia R. Br. can be used not only as vegetables but also as highly useful and various health functional foods with antioxidant effects and excellent nutrition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.1018-1025
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• 2017

The present study collected 18 kinds of commercially circulated liquid Sansuyu (Corni fructus) in pouch form and conducted comparative analysis on markings and physicochemical characteristics in order to utilize this information as a base material for the development of Sansuyu liquid products. The most abundant valid substance was morroniside, followed by loganin and cornin, in that order. Total concentration of valid substances in Cornus fruit products produced in the Gurye region was 168.50 mg/100 g, which was significantly higher than the overall average of 130.89 mg/100 g. There were seven (1st) and seven (2nd) kinds that contained more morroniside than the overall average, six (1st) and four (2nd) kinds with more loganin than the overall average, and eight (1st) and one (2nd) kinds with more cornin than the overall average. There were also five types in which no loganin was detected. There were significant differences in the valid substances of most products according to production period. Overall, these results show that processing method standardization research on extraction conditions is needed to produce liquid Sansuyu products of excellent quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.425-433
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• 2015

This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at $50^{\circ}C$ under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71~55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.