• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.37 no.2
• /
• pp.209-215
• /
• 1992

Different from 'Seyokwiryang' (歲易爲良 : fallowing as the best method) which was an agricultural technique of ancient China, fertilization of rice fields was already practiced in the end of Koryo age in Korea. 'Bunjongbeob'(糞種法 : fertilizer applicating method on seed) or 'Bunkwabeob' (糞科法 : fertilizer applicating method on each plant) was practiced before green manure of bean crops and 'Bunjeonbeob'(糞田法 : fertilizer practicing method on fields) were done. In the 15th century 'Dojeonbunjeonbeob'(稻田糞田法 : fertilizer applicating method on paddy) in 'Jikseol' was divided the materials to be used into the soil brought from another place, trees, grasses, and the manure. Also, it discribed the fertilization between first plowing and the second, and proper fertilization for particular soil conditions. In case of transplanting techniques, the fertilization practices were specified into nursery and rice fields, and restoration of organic matter was systemized by plowing for cultivation in the reclaimed areas. In the 17th century, through 'Jikseolbo'($\ulcorner$直說補$\lrcorner$), the habitual practice of Kyungsang province was systemized and 'Bunyangsool'(糞壤術 : technique of fertilization) of 'Jodoangkicheo' (早稻秧基處 : rearing fields of early-ripening rice) was completed. Specific things was the manufacturing and utilizing techniques of 'Bunhoe'(糞灰 : mixture of manure and ash), 'Yohoe'(尿灰 : mixture of urine and ash), and additional fertilizers. In the 18 to 19th century, the materials of fertilization were greatly enlarged to recover the waste lands and to support the reinforcement of soil fertility for increasing the system of two cropping a year. Also, 'Jeobunbeob'(貯糞法 : method of manure storage) and additional fertilization were emphasized, and use of wagons for it was emphasized to improve the theory of fertilization and working efficiency. As mentioned above, limitation of fertilizing materials was conquered by 'Dojeonbunyang'(稻田糞壤 : techniques of practicing fertilizers in paddy) and the system of additional fertilization was established. The fertilization methods were improved with 'Jeobunbeob' due to the theory and recognition necessary for high rates of fertilizers.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.37 no.1
• /
• pp.104-115
• /
• 1992

The rice culture techniques included 'Jodosukyungbeob'(旱稻水耕法 : culture techniques of early-ripening paddy rice), 'Mandosukyungbeob' (晩稻水耕法) : culture techniques of late-Ripening paddy rice 'Handobeob'(旱稻＆lt;山稻＆gt;法 : culture techniques of upland rice), 'Myojongbeob'(苗種法 : culture techniques of paddy rice by transplanting), 'Kunangbeob'(乾秧法 : culture techniques of rice by transplanting which rears seeding in dry paddy) and 'Sudogunpanongbeob'(水稻乾播農法 : culture techniques of paddy rice seeding in dry field). Especially, 'Kunangbeob' and 'Sudogunpanongbeob' were originally developed in Korea as seen in 1600s(Kyoungje : 經濟) and early 1800s (Yoji : 要旨). In 'Jodosukyungbeob' it took 9 days for seed dipping, water-sprouting and prevent damage by birds, each for 3 days in China, but in Korea seed dipping in water took 3 days and the rest of the procedures were flexibly established. In matured soils, practices were fall plowing right after harvest, recognition of effective tillering and additional fertilization use of human manure, and stimulation of sprouting by lime application. The unique culture techniques adequate for Korean situations were practiced, which included weed control after draining accurately for 3 to 4 times, draining at mid season for improving wind and drought tolerance, rice harvesting at appropriate time for preventing grain shattering, and seeding in rows. 'Mandosukyungbeob' was improved techniques contrast to those of China, and the major contents were selection of proper varieties, good stand establishment by seeding high rates, induction of vigorous tillers, and adoption of 'Jokjongbeob'(足種法 : seeding method by foot). Also, one of the most prominent rice cultures by our ancestors was 'Kunpanongbeob' that was systemized form habitual practice of Pyongan Province. The unique technique actualized was 'Hando [旱稻(山稻)]' culture technique which was the combinations of 'Jokjongbeob', root stimulation method, and disaster-tolerant mixture cropping with adoptation of variety theory, although it was originated from China. The transplanting techniques has come before 'Jikseol'($\ulcorner$直說$\lrcorner$) and its merits were sufficiently realized. However, this method was basically prohibited from the early Chosun dynasty because extremely bad harvest was expected under drought conditions and insufficient conditions of water storage. But, it was permitted in the areas that contained water all the times and in case of large-scale farming especially. Most of rice culture was transplanted in the end of the Chosun dynasty because transplanting was continuously spreaded in the three southern provinces of Korea. Under these circumstances, transplanting technique was improved from the early to the end of the Chosun dynasty by weed control, fertilizing, water management, and quadratic transplanting. Based on these techniques, agricultural productivity was improved 5 times by that time. 'Kunpanongbeob' was created and developed properly for Korean conditions that is dry in early season and flooding in late season. This was successively developed and established into transplanting technique of nursery seedling.

• Journal of Sericultural and Entomological Science
• /
• v.53 no.1
• /
• pp.50-54
• /
• 2015

Mulberry fruit is common to keep a frozen storage because of the very high water content. Because freezing-storing cost is generated before the processing or sales, farmers of mulberry fruit production are weighted in financial burden. In addition, mulberry fruit has difficulty in expanding consumption by made in the simple processed products like the mulberry jam, mulberry juice, mulberry enzyme, alcohol, etc. Recent, frozen fruits including frozen blueberries, frozen strawberries, frozen mango, frozen rich, frozen mulberry fruit has been started to sell in the large discount stores and convenience stores. However, there is restricted sales in only special place that have the frozen distribution facilities. So, for the income improvement and consumption promotion of mulberry farmers facing these difficult situations, we developed the processing method of semi-dried mulberry fruit using the vacuum freezing dryer. The frozen mulberry fruit which was stored below $-40^{\circ}C$ is to dry in a vacuum freeze dryer, at $30{\sim}35^{\circ}C$, 23 ~ 24 hours. Semi-dried mulberry fruit seperated respectively. It had soft texture, and maintained shape, size and flavor. In particular, semi-dried mulberry fruit can be stored at room temperature.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.49 no.3
• /
• pp.227-231
• /
• 2004

A total of 219 polymerase chain reaction tests of genetically modified (GM) DNA sequences in soybean seeds and soybean sprouts were conducted during 2000-2001. No CM gene was found in 96 tests of soybean seeds. However, either a functional CP4EPSPS gene or the 355 promoter gene was found three times in 2000 and eight times in 2001, in between 0.01 and 0.17％ of soybean spout products, in 123 tests. Since the amount of GM genes was much less than the threshold limit of 3％, none of the 11 positive soybean-sprout samples needed to be libeled GM crops. Of these, seven sprout samples were from domestic seeds and four were from seeds imported from China. To find the contamination route, the raw materials, seed surface, floor of the storage room, area around the selection machine, surface of the packaging film and corn powder used in the package were tested. The 35S promoter gene was detected in only two samples of the corn powder (0.1％). Although we could not find the cause of the GM contamination, the sprout package film is one possibility. In total,8.9％ of the soybean sprout tests were GM positive, but the amounts were much less than the threshold of 3％. This means that there are frequent false-positives and these would threaten the sprout industry if GMO were decided qualitatively. Food companies should make their safety data available to the public and make an effort to address people's concerns about GM food more openly. In addition, there is a need to establish a quantitative test for GM genes in sampled water and a sampling method for raw materials.

• Korean Journal of Plant Resources
• /
• v.33 no.4
• /
• pp.303-310
• /
• 2020

This study was conducted on propagation use for conservation scheme of a threatened plant; Wikstroemia ganpi (Sieb. et Zucc.) Maxim(Geomundo false ohelo). The seed propagation was showed higher (95%) in storage and lower values in ground and cutting. Softwood cutting was higher than hardwood cutting and it was possessing higher ratio of rooting that increase concentration of IBA and NAA. It was determined that for Geomundo false ohelo seedling was effective than cutting. In-situ and ex-situ conservation and restoration of substitute habitats of Geomundo false ohelo is therefore necessary due to human trampling in the habitats, damage, natural selection, loss and suppression.

• Journal of Bio-Environment Control
• /
• v.18 no.1
• /
• pp.51-59
• /
• 2009

Bulb onion cultivation area has been restricted in southern part of Korea to avoid blotting and bulb division. The traditional culture method is transplanting bare-rooted plantlet into the field at the end of summer and harvesting at the beginning of next summer. The hot weather and weak plantlets occasionally causes unstable supply of onions in autumn. In order to enlarge cultivation area and to reduce culture period, long nursery system using plug tray and spring transplanting was tried. Forty cultivars collected from Korea and Japan were nursed using 200-plug tray and transplanted to the field in spring. Marketable yield was not related to the seedling size but lodging time. Cultivar of 'Hamasodachi' was lodged early and resulted low marketable yield. Cultivar of 'Cheonjudaego' was not lodged and yielded high but not in accordance with storability. Generally early lodged cultivars showed low storability. In order to avoid rainy harvesting season, cultivars requires excessive long time for lodging is not recommended for spring culture. Using plug nursery and spring transplanting, we successfully produced marketable onions in 3 months. But immediate using of the harvested onion is recommended. The storability of produced onions showed different result among cultivars, storage of spring onion was not recommended.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.446-454
• /
• 2008

The traditional Korean drink "Jehotang", which is one of the most commonly prescribed drugs for treatment of the heat stroke accompanied by high fever, severe sweat and thirst, it is effective far quenching thirst strengthening the stomach, stopping diarrhea and regulating intestinal function. It is also known to play a role in activating the growth of useful microbes in the intestine and in multiplying intestinal immune cells. Thus, this study investigated all aspects of the drink in an effort to develop a new functional beverage. In the course of this study, the analytical research into the literature concerning Jehotang an error in the secrets of preparing the drink. The Japanese apricot, which was given the botanical name, "Prunusmume", should only be used with the flesh (scientifically referred to as "Fructusmume"), which is fumigated with straw fire before drying. and the seed should be thrown away. The honey should only be used after it is heated with a gentle fire, before removing the white foam that farms on its surface to make the "Yeonmil". Two kinds of cooking processes were found in the ancient literature. One procedure boiling down the powered Fructus mume mixed with the Yeonmil, while the other procedure involved preparing the Fructus mume's water by adding water to it and blending the water with the Yeonmil and the rest of the raw ingredient before boiling them down. The current procedure, in which the cooking is done in a double boiler, has been widely adopted to its simplicity. The finished Jehotang is put in porcelain, kept at room temperature, and consumed after mixing with cold water.