• KOREAN JOURNAL OF CROP SCIENCE
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• v.26 no.3
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• pp.219-225
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• 1981

Strong wind of 6.5m/s from electric fan was applied to rice at heading stage to find out the nature of wind damage to panicle. Damaged panicles caused by typhoon were sampled out of field to measure the yield and milling components. Wind-treated glumes were developed into two forms, fertile and sterile, and each of them showed all degree of glume discoloration. The number of fertile grains were higher than sterile grains in a damaged panicle. Averagesdegree of glume discoloration was higher in not flowered glume than in flowered glume. The more recently flowered glumes resulted the higher degree of discoloration among flowered glume. The percent of sterile grain to total number of grains was the highest at stage of just flowering. The glume discoloration representing wind damage at heading state advanced in degree in ten days after treatment compared to that just after treatment. Grain length and grain width were decreased with the increased degree of glume discoloration, while grain thickness was not changed greatly. Chalkiness was a little higher in damaged grain than in normal grain without definite trends by degree of discoloration. Ripening ratio, 1000 grain weight and yield decreased with increased degree of glume discoloration in damaged panicle by typhoon. Decreasing order in yield was white rice, rough rice and brown rice. Ratio of brown rice to rough rice increased, white rice to brown rice decreased, and milling recovery was not changed greatly with increased degree of 히ume discoloration.

• Proceedings of the Korean Society of Crop Science Conference
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• 1986.06a
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• pp.42-43
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• 1986

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.374-375
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• 2006

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.227-227
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• 2017

This study was conducted to analyze the reduction of quality and ripening rate of rice due to submergence during ripening stage and identify the physiological cause. Korean japonica type rice cultivars, Nampyeong was used in the experiment. The following 7, 14 day after heading, they were then moved into submergence treatment facility and we conducted the tests under three different submergence conditions - T1(clear water and overhead submergence), T2(Muddy water and exposure of Flag leaf end ), T3(Muddy water and overhead submergence), and the treatment lasted for 4days. The decrease of ripening rate was most severe in T3 treatment at 7days after heading, and the decrease of head rice ratio was most severe in T3 treatment at 14days after heading. Meanwhile the starch synthesis was inhibited, as the supply of assimilation products was inhibited in grain during the submergence treatment. And in stem, sucrose content was increased because the soluble carbohydrates accumulated before heading were decomposed. These changes may be due to the consumption of respiratory substrate in anaerobic conditions and the inhibition of the production of photosynthetic products by light interception. In order to see what kind of reaction occurs at the molecular level, we examined the degree of RNA expression in grain, stem and leaf. First, the expression of rna associated with starch synthesis in grain was decreased in all submergence treatment. and especially Ospul(DBE) was more decreased in 14days after heading treatment than 7days after heading treatment. This difference can explain the result that the decrease of head rice ratio was more severe at 14days after heading. And in stem, the expression of rna associated with the supply of assimilation products was decreased in submergence treatment. Finally in leaf, the expression of rna(ADH, ALDH) associated with anaerobic respiration was increased, while the expression of rna associated with photosynthesis was decreased. These results of physiological analysis can used to develop the cultivation technique and to offer the information for breeding the cultivars with tolerant characteristics to submergence stress during ripening stage in rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.4
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• pp.412-420
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• 2015

Even though phosphorus (P) is essential element for plant growth and development, it is not enough for crop production in soil. To breed more P deficient tolerance rice, screening and selection in rice population is needed. We tried to develop more simple and rough screening method for breeding of P deficient tolerance rice. In P deficient condition, tiller number was dramatically decreased among yield components in rice. Though this result, we confirmed tiller number could be the best marker in screening of P deficient tolerance rice. 480 rice genetic resources were cultivated in rice bed tray filled with P deficient soil for four weeks and each dry weight was measured. Among them, the 55 kinds of genetic resource were selected then cultivated in paddy field with 3 fertilizer conditions. Plant dry weight and tiller number in ripening stage were shown significant difference according to P condition. Plant dry weight and tiller number in ripening stage was highly correlated especially in P deficient condition. Furthermore, the tiller number in ripening stage and plant dry weight in rough screening were shown high degree correlation. Though these results, we might expect measuring of plant dry weight after cultivation in rice bed tray filled with P deficient soil could be a simple and effective screening method in selection of P deficient tolerance rice.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.160-167
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• 2019

This study was conducted to investigate the effect of initial ripening condition placed within a kimchi refrigerator and this result will be used as basic data for the development of fermentation system of Kimchi refrigerator. Hardness significantly decreased as the storage period longer. Lactic acid and Lactobacillus spp. showed a large amount until 8 weeks, but one without initial ripening contained much lower. The content of lactic acid bacteria increased from 4.50 logCFU/mL to 6.70 ~ 7.47 logCFU/mL and decreased to 5.08 ~ 6.10 logCFU/mL according to storage period. Consumer preferred $15^{\circ}C/52h$ samples rather than others in two weeks. $15^{\circ}C/36h$ and $6^{\circ}C/113h$ samples were significantly preferred during the whole storage period. These results indicate that the initial fermentation conditions affect the taste and fermentation degree of kimchi during the storage period.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.511-519
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• 2007

This study was conducted to estimate the drift of change for kimchi purchase, and to contribute to quality improvement of kimchi sold at markets. Questionnaries were distributed to 450 adults and 396 were statistically analyzed. The methods used to analyze the items were frequency analysis, Chi-square, t-tests and ANOVA. The highest preference for kinds of kimchi was Beachoo kimchi, while the preference for Nabak kimchi was low. In terms of the degree of ripening, most subjects preferred properly ripened kimchi. With regard to the purchase amount the subjects preferred 1 kg and mainly purchased it once every three months at large market and supermarkets. The main reason for purchasing kimchi at markets was 'convenience', while the reason they didn't purchase it was 'it might contain artificial seasoning'. With regard to the development and improvement of the kimchi industry, the subjects belived that taste and ripening should be standardized, and that kimchi should be treated sanitarily. They acknowledged that kimchi products should be diversified, and active marketing should be carried out in order for it to be globalized.

• Applied Biological Chemistry
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• v.13 no.2
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• pp.131-151
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• 1970

A new method of plastic film coating has been investigated to extend storage life of apples. The film coating was effected by dipping fresh apples in a plastic emulsion. The effect of plastic film coating on the preservation of freshness, respiratory activities and chemical components during storage, has been investigated on four leading varieties of apples. The results are summarized as follows: 1. The effect of film coating on storage life of apples was apparent, resulting in delay of after-ripening, shriveling, softening or physiological impediment as well as reducing consumption of reserve materials and waste fruits. 2. Change in the partial pressure of gas, i.e., increase in carbon dioxide and decrease in oxygen in apple tissue was resulted by the plastic film coating, suggesting that the film deposited on the fruit interfered with the diffusion of gases formed therein. 3. The effects of plastic film coating on the fruit storage varied with the type of plastic emulsions, coating temperature, varieties of apples and degree of fruit ripening. As regard to apple varieties, good results were obtained with PVA 217 for both American Summer Pearmain and Jonathan, and PVC 443 for McIntosh. 4. Reduction in the diminution rates of L-malic acid, ascorbic acid and soluble pectin etc. during storage of apples may account for the improved storage life of the fruits treated with plastic films.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.6
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• pp.523-526
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• 2006

When $GA_{4}$ was applied to heading stage, it was examined to understand the change of plant hormones and starch during grain filling and ripening. Exogenous gibberellin caused a dramatic decrease in endogenous ABA content. Endogenous $GA_{4}$ content in both superior and inferior part was more promoted in $GA_{4}-treated$ rice grain than in the control. $GA_{1}$ content of an inferior part was not detected in the control and $GA_{4}-treated$ rice otherwise $GA_{4}$ was detected in all grain parts. Ripened grain rate in $GA_{4}-treated$ rice grain was lower than that of the control plant. Amylopectin from $GA_{4}-treated$ grain contained more very short chains with degree of polymerization (DP) between 4 and 8 than amylopectin from the control plant. It suggests strongly that fine structure of rice endosperm may be changed by exogenously applied $GA_{4}$ in rice plants.