• Journal of Practical Agriculture & Fisheries Research
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• v.7 no.1
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• pp.118-130
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• 2005

This study was conducted to evaluate the spent composts of selenium-enriched mushrooms as a feed selenium Source. Total selenium (Se) contents and Se profiles in the spent mushroom composts (SMC) were determined. In addtion, we also investigated the metabolism in relation to Se accumulation in the mushroom. Mushrooms used in this study were Flammulina velutipes and Se enriched mushrooms were grown for 60 days by adding 2 mg of inorganic Se (Na₂SeO₃) per kg of mushroom composts (MC) on as-fed basis and it was compared with mushrooms not to add Se to the MC. Total Se contents for Se-treated mushrooms were significantly increased (P<0.0001) by 20-fold (4.51 ㎍/g of dry) compared to Se-untreated (0.23 ㎍/g of dry). On the contrary, organic Se proportion was significantly lower (P<0.0001) in the Se-treated mushroom (72.3%) than Se-untreated (100%, not analytically detected of inorganic Se). Se distribution upon a length in the Se-treated mushrooms was the highest in the bottom part (6.86 ㎍/g of dry) near to MC, and top and middle parts were significantly lower (3.71 and 3.01 ㎍/g of dry, respectively) than the bottom (P<0.001). In the SMC from Se-treated mushrooms, a high concentration of Se (5.04 ㎍/g of dry) was still remained, but that from Se-untreated mushrooms was significantly low (P<0.0001) as 0.08 ㎍/g of dry. Se-treated SMC showed a high rate of organic Se (65.67%), suggesting that most of inorganic Se in the SMC was converted to organic Se by mushroom mycelia, and Se-untreated SMC showed 100% of organic Se, not being detected of inorganic Se. Prior to mycelia inoculation in the mushroom culture, the sterilization of MC brought approximately 18% of Se loss in the MC. This result is in accordance with facts generally known that Se is weak in the high temperature and it is consequently volatilized under that condition. Apparent and net accumulation rates (%) for Se into mushrooms were 14.81 and 10.14%, respectively and their difference (4.67%) is considered that it is due to the volatilization into the air via metabolic process of mushroom itself. From the result of this study, inorganic Se addition to MC for mushroom improved the Se content in the mushroom and SMC from Se-enriched mushrooms contained a high concentration of Se. Mycelium and fruiting body from mushrooms converted inorganic Se in MC to organic Se, indicating a high proportion of organic Se in the mushroom and SMC. Therefore, Se in Se-enriched mushroom and SMC was recognized as Se sources of food for human as well as feed for livestock.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.2
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• pp.130-136
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• 1991

This study was carried out under the appropriate conditions of moisture content(60~70%), C/N ratio(25~30), and C/P ratio(30~35) on the mixed materials of cow dung and rice hulls. The good mixing ratio of cow dung and rice hulls was woth to one on volume basis which was able to adjust to the moisture content and C/N ratio of the mixing material. During fermentation pile period, the mixing ratio of control, non-aerated pile with turning was two to one and that of aerated pile with blower was two ti one. In fermentation pile period, average temperature of aerated pile was $55{\sim}65^{\circ}C$ and it was more higher than control of $40{\sim}50^{\circ}C$ non-aerated pile. While total nitrogen content of aerated pile was lower than that of the control, total carbon content and C/N ratio were higher. In cure pile period, the temperature and C/N ratio of aerated pile were increased at the early stage and then they were decreased, but total nitrogen and total carbon contents of aerated pile were increased in process of days. Final product in aerated pile had more fine particles and was good for the growth of cucumber seedlings than control.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.10
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• pp.1488-1495
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• 2015

This study was conducted to investigate the effects of post-harvest storage duration and wheat variety on the digestibility and energy content of new season wheat fed to finishing pigs. Two wheat varieties (Shi and Zhong) were harvested in 2013 and stored in the warehouse of the Fengning Pig Experimental Base at China Agricultural University for 3, 6, 9, or 12 mo. For each storage period, 12 barrows were placed in metabolism crates and allotted to diets containing 1 of the 2 wheat varieties in a randomized complete block design. The experimental diets contained 97.34% wheat and 2.66% of a vitamin and trace mineral premix. With an extension of storage duration from 3 mo to 12 mo, the gross energy (GE) and crude protein (CP) of the wheat decreased by 2.0% and 12.01%, respectively, while the concentration of neutral detergent fiber (NDF), acid detergent fiber (ADF) and starch content increased by 30.26%, 19.08%, and 2.46%, respectively. Total non-starch polysaccharide, total arabinose, total xylose and total mannose contents decreased by 46.27%, 45.80%, 41.71%, and 75.66%, respectively. However, there were no significant differences in the chemical composition between the two wheat varieties with the exception of ADF which was approximately 13.37% lower in Shi. With an extension of storage duration from 3 mo to 12 mo, the digestible energy (DE), metabolizable energy (ME) content and the apparent total tract digestibility of GE, CP, dry matter, organic matter, ether extract, ADF and metabolizability of energy in wheat decreased linearly (p<0.01) by 5.74%, 7.60%, 3.75%, 3.88%, 3.50%, 2.47%, 26.22%, 27.62%, and 3.94%, respectively. But the digestibility of NDF changed quadratically (p<0.01). There was an interaction between wheat variety and storage time for CP digestibility (p<0.05), such that the CP digestibility of variety Zhong was stable during 9 mo of storage, while the CP digestibility of variety Shi decreased (p<0.05). In conclusion, the GE, DE, and ME of wheat was stable during the first 3 to 6 mo of post-harvest storage, and decreased during the following 6 to 12 mo of storage under the conditions of this study.

• Korean Journal of Medicinal Crop Science
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• v.24 no.4
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• pp.294-302
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• 2016

Background: Crop rotation plays an important role in improving soil chemical properties, minimizing the presence of disease pathogens, and assists in neutralizing autotoxic effects associated with allelochemicals. Methods and Results: Five rotation crops of sudan grass, soybean, peanut, sweet potato, and perilla were cultivated for one year with an aim to reduce yield losses caused by repeated cropping of ginseng. In 2-year-old ginseng grown in the same soil as a previous ginseng crop, stem length and leaf area were reduced by 30%, and root weight per plant was reduced by 56%. Crop rotation resulted in a significant decrease in electrical conductivity, $NO_3$, and $P_2O_5$ content of the soil, whereas organic matter, Ca, Mg, Fe, Cu, and Zn content remained-unchanged. Soil K content was increased following crop rotation with sudan grass and peanut only. Rotation with all alternate crops increased subsequent ginseng aerial plant biomass, whereas root weight per plant significantly increased following crop rotation with perilla only. A significant positive correlation was observed between root rot ration and soil K content, and a significant negative correlation was observed between ginseng root yield and the abundance of actinomycetes. Crop rotation affected the soil microbial community by increasing gram negative microbes, the ratio of aerobic microbes, and total microbial biomass whereas decreases were observed in actinomycetes and the ration of saturated fatty acids. Conclusions: In soil exhibiting crop failure following replanting, crop rotation for one year promoted both soil microbial activity and subsequent ginseng aerial plant biomass, but did not ameliorate the occurrence of root rot disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.268-277
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• 1987

The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{\circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{\sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{\sim}2.7g/100g$ to $0.8{\sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1359-1365
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• 2010

This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was $22^{\circ}Brix$, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or $6.6{\sim}6.8^{\circ}Brix$ while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or $8.1^{\circ}Brix$ at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.

• Horticultural Science & Technology
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• v.17 no.1
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• pp.11-14
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• 1999

This experiment was conducted to estimate seasonal changes in the properties and chemical components of xylem sap from 'Hayward' (Actinidia chinensis Planch) and wild kiwifruit species (Actinidia aguta Sieb. et Zucc. Planch) in 1996 and 1997. Amount of bleeding sap from kiwifruit vines considerably decreased with collection time in both species. There was no difference in water content, soluble solid content, viscosity, and pH of the sap between 'Hayward' and wild species, while turbidity and organic acid contents were much higher in 'Hayward'. Fructose content was highest among free sugars, followed by glucose, sucrose, galactose and manitol in 'Hayward', but only low concentration of fructose and glucose was detected in wild species. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was dominant among them. The saps of 'Hayward' and wild species were composed of 17 kinds of amino acids respectively, and major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid content was highest in both species and except histidine, contents of methionine and tyrosine were much higher in 'Hayward' than wild species. Concentrations of inorganic elements and amino acids were slightly increased with delaying collection time, but sugar contents decreased.

• Korean Journal of Environmental Agriculture
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• v.4 no.1
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• pp.25-30
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• 1985

In order to characterize relationship between accumulation of cadmium, zinc and lead in soil and soil chemical properties and also to choose a suitable soil extractant for the prediction model of heavy metal content in brown rice, four extractants-0.1 M HCl, 0.1 M $HNO_3$, 0.1 M $NH_4-oxalate$ and 0.001 M 2Na-EDTA, were compared by analyzing 84 soil samples collected from paddy fields adjacent to five zinc-minig sites. Contents of Cd, and Pb in soil increased with Zn content and those of three elements were found to be much higher in surface soil ($0{\sim}15 cm$) than suvsqrface soil ($15{\sim}30 cm$). Contents of these elements in soil were positively correlated with soil pH, but its correlation between extractable heavy metal content and organic matter or CEC varied from region to region. These three elements were negatively correlated with Mg content of soils. The extractability of the metals was in the order 0.1 M $HCI{\geq}0.1 M$ $HNO_3>0.001 M$ 2Na-EDTA>0.1 M $NH_4-oxalate$.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.4
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• pp.371-374
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• 1984

This study was conducted to establish the statistic model by use the soil physico-chemical properties for prediction of ginseng root yield. Twenty seven farmer's red ginseng fields from the ginseng growing area were chosen for this study. Root yield of 6-year old ginseng was $1.85{\pm}0.54Kg$ per $3.3m^2$, and it showed positive correlation between yield and porosity, content of clay, clay and silt, organic matter, cation exchange capacity of the field soils, respectively, but showed a negative correlation with available phosphate. Prediction of root yield was possible with equation combined with porosity($X_1$), content of clay($X_2$), clay and silt($X_3$), available phosphate($X_4$), CEC($X_5$), the equation is $Y=-1.175+0.033X_1-0.04X_2+0.012X_3-0.001X_4+0.171X_5$. Standard partial regression coefficients were 0.3799 in CEC, 0.1550 in content of clay, 0.0890 in porosity, 0.0599 in content of clay silt, and -0.0138 in available phosphate.

• Food Science and Preservation
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• v.17 no.4
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• pp.526-532
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• 2010

Changes in the nutritional components of Daebong-gam (astringent persimmon) fruit were studied during ripening. The pH rose during ripening and total acidity level fell, from pH 5.36 to pH 5.96 and 0.13% to 0.06%, respectively. Total soluble content did not significantly change. Lightness, redness, and yellowness values, as well as ascorbic acid content, decreased during ripening. The levels of moisture, crude protein, and crude fat also decreased, but nitrogen-free content and crude ash level increased. Daebong-gam was rich in K (96.31~239.47 mg/100 g), P (49.10~55.93 mg/100 g), and Na (15.96~18.13 mg/100 g). Fructose and glucose levels were initially high and increased further during ripening. The glucose content was 4.82% in Daebong-gam, 6.73% in Ban-si, and 7.10% Yeon-Si, respectively. Proline, glutamic acid, and aspartic acid were present at high levels in Daebong-gam. The most common fatty acids were palmitic acid and linolenic acid. Succinic acid was the principal organic acid present.