• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• The Korean Journal of Mycology
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• v.12 no.2
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• pp.75-77
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• 1984

An undescribed Cercospora leaf spot of pepper grown in a greenhouse was observed at Jinju area in 1983. The symptom of this disease showed frog eyes spot on lower leaves of pepper. Leaves and petiole of pepper plant inoculated with spore suspension of this pathogen app­eared leaf spot after 2 weeks and exhibited cicular, brown frog eyes spot. This fungus was grown slowly on PDA and produce condia on infected leaves. The occurrence of this disease was responsi­ble for factors with high temperature and humidity conditions in the ill-ventilated greenhouse. This causal fungus was identified as Cercospora capsici Heald et. Wolf from the shape and length of the conidiophores, the length of the condia, and pathogenic behaviors.

• Korean Journal of Ichthyology
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• v.7 no.2
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• pp.114-119
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• 1995

A flathead fish, collected from the water off Cheju lsland is tentatively identified as Inegocia guttata of the family Platycephalidae for the first time from Korea. Inegocia guttata is similar to Cymbacephalus beauforti in morphological characters, but differs from C. beauforti in lacking dermal flaps on eyes and having pored scales much fewer than oblique scales slanting backward and downward above the lateral line, single and tongue - like interopecular flap, nasal spines and circled blackish spots in the pectoral and ventral fins. A new Korean name, "Akoyangtae", is proposed for the I. guttata.

• Research in Plant Disease
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• v.26 no.1
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• pp.53-56
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• 2020

Red spots symptoms were observed on the leaves of Rumex japonicus Houtt. in Goesan, Korea, in May 2019. Diseased leaf showing red spot and white-colored sori were found behind of diseased leaves. Aeciospores were confirmed and observed using a stereomicroscope, light microscope, and scanning electron microscope. They were globose or ovoid and measured 19.0-24.4×19.0-24.5 ㎛, with verrucae ornamentation. For the phylogenetic analysis, partial of large subunit rDNA region and cytochrome c oxidase subunit III were sequenced. As a result, the isolated fungus species showed high similarities with Puccinia prizeliana. Based on the previous report, morphological characters, phylogenetic analysis, it was confirmed as Puccinia phragmitis which have not been reported in Korea, and we firstly report this fungal agent on R. japonicus as P. phragmitis in Korea.

• Korean Journal Plant Pathology
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• v.13 no.4
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• pp.195-199
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• 1997

Anthracnose symptoms were observed on the commercially cultivating ultivating cyclamen in Chonbuk province in 1995. The symptoms of infected flowers were small, circular and dark brown ring-spots or water-soaked lesions and gradually changed to lack blight. Mycelial colony of the isolates was light or whitish gray to dark gray on potato dextrose agar. Conidia were straight cylindrical and obtuse at the apex and measured 8.3~15.0${\times}$2.5~6.3 ${\mu}m$ in size. Appressoria were brown to dark brown and clavate, but most of them were irregular. Acervuli on lesions were brown, rounded and measured 50~140${\times}$32.5~90 ${\mu}m$ in size. The optimum temperatures for mycelial growth and conidial sporulation were ranged from 25 to 30$^{\circ}C$. Thus, based on mycological characteristics of the fungus, the causal agent of cyclamen anthracnose was identified as Colletotrichum gloeosporioides Penz.

• Korean Journal of Ichthyology
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• v.19 no.3
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• pp.246-252
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• 2007

Two specimens (56.3~61.1 mm SL) of the serranid fish, Chelidoperca pleurospilus and 21 specimens (34.0~93.6 mm SL) of the pinguipedid fish, Parapercis muronis were collected around Jeju Island, southern Korea. C. pleurospilus is characterized by having five dark blotches along lateral line, truncated caudal fin, and scaleless interorbital space. P. muronis is characterized by having five oblique dark bands on body side, five spines on dorsal fin, and no notch between spinous and soft-rayed portions of dorsal fin. We describe these specimens as the first record from Korea, and propose the new Korean name, "Byeol-gak-si-dom" for the former and "Da-seosjul-yang-dong-mi-ri" for the latter.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.618-627
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• 2016

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, $4.67{\sim}16.07^{\circ}Brix$, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.27-37
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• 1994

To catch the relative importance of varietal and environmental variation in various grain quality components associated with palatability of cooked rice, grain appearance, milling recovery, several physicochemical properties of milled rice and texture or eating quality of cooked rice for rice materials of five japonica cultivars, produced at four locations of the mid-mountainous and alpine area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal and locational variations were detected in 1000-grain weight, amylose content, K/Mg ratio, gelatinization temperature, peak viscosity, breakdown and setback viscosities as compared with variety x location interaction variation. Also, marked locational variations were recongnized in milling recovery from rough to brwon rice, alkali digestibility and protein content, and significant varietal variation was caught in stickiness /hardness ratio of cooked rice. The variety x location interaction variation was especially large in quality components of grain appearance and ripening, palatability of cooked rice and consistency viscosity. One thousand kernel weight was heaviest in Jinbuolbyeo and Odaebyeo, and the unfilled grain ratio was lowest in Jinbuolbyeo. Odaebyeo showed slightly' lower ratio of intact and clear milled rice because of more chalky rice kernels compared with other cultivars. Amylose content of Jinbuolbyeo and Sobaegbyeo was about 1% lower than that of others and K/Mg ratio of Odaebyeo was the lowest one among rice materials. Odaebyeo, Sobaegbyeo and Jinbuolbyeo revealed significantly low gelatinization temperature and setback viscosity while high peak and breakdown viscosities. Cholwon rice showed the greatest kernel weight, good grain filling but lowest ratio of intact and clear milled rice while Jinbu rices exhibited the highest milling recovery from rough to brown rice and ratio of sound milled rice. Amylose content of milled rice in Jinbu rices was about 2-3% lower than those in other locations. Protein content of polished rice was about 1% lower in rice materials of middle zone than those of southern part of Korea. K/Mg ratio of milled rice was highest in Jinbu rice and potassium content was slightly higher in the rice materials of middle region than in those of southern region. Alkali digestion value and gelatinization temperature of polished rice was markedly high in Jinbu rices as compared with other locations. Breakdown viscosity was hightest in Chlown rices and next higher with the order of Hwaso>Unbong>Jinbu rices, and setback viscosity was the quite contrary tendency with breakdown. The stickiness /hardness ratio of cooked rice was relatively higher value in Cholwon rices than in the others and the palatability of cooked rice was a little better in Unbong and Cholwon rices than in Jinbu and Hwaso rices, although variety x location interaction variation was large. The rice materials can be classified largely into two groups of Jinbu and the others by the distribution on the plane of 1st and 2nd principal components (about 60% of total informations) contracted from twelve grain quality properties closely associated with eating quality of cooked rice. Also, Jinbu and the other rices were divided into two and three rice groups respectively. Varietal variation of overall rice quality was smallest in Hwaso. The most superior rice group in overall quality evaluation included Odaebyeo produced at Cholwon, Unbong and Hwaso, and Sobaegbyeo grown at Unbong

• Korean journal of applied entomology
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• v.46 no.1 s.145
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• pp.51-56
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• 2007

The two species of rice bugs causing pecky rice, Cletus punctiger and Cletus schmidti are often observed coexisting in the rice fields of nearby fallow land. Direct feeding damage to rice by C. punctiger and C. schmidti can lead to a reduction in grain quality and quantity. These studies were carried out to investigate the development of C. punctiger and C. schmidti at various constant temperatures ranging from 20 to $30^{\circ}C$, 65% RH, and a photoperiod of 16L:8D. Egg hatchability of C. punctiger/C. schmidti at the temperatures of 20, 25 and $30^{\circ}C$ were 80.6/88.0, 91.7/96.3, 96.4/96.2%, respectively. The development periods of eggs of C. punctiger/C. schmidti at the temperatures of 20, 25, and $30^{\circ}C$ were 16.4/18.4, 9.4/10.2 and 6.4/7.3 days, respectively. Mean developmental periods of 1 st, 2nd, 3rd, 4th and 5th nymphs of C. punctiger/c. schmidti at $30^{\circ}C$ were 2.1/2.0, 3.5/4.0, 3.3/5.6, 3.2/4.8 and 5.8/6.9 days, respectively. Oviposition began 8.1 days after emergence at $25^{\circ}C$, and the longevity of female and male were 120.0 and 117.3 days, respectively. Total number of eggs through the life of female were 245.5 laying 2.2 eggs a day in average at $25^{\circ}C$. The development periods of egg and nymphs of C. punctiger were relatively shorter than those of C. schmidti. Availability of male had affected the egg hatchability greatly that laid at 30th day after 60 days period of oviposition in the presence of adult male of C. punctiger. The fertile eggs laid by the female together with male was 92.1% but those without male was only 9.6%.

• Journal of Bio-Environment Control
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• v.19 no.2
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• pp.109-116
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• 2010

Chicons are kinds of sprout vegetables which forced from the roots of chicory (Cichorium intybus L.). Experiments were performed to investigate the proper cultivation period and region of chicories which are 3 different cultivars for improving storability of chicon. The fresh weight of chicon packed with 20 ${\mu}m$ LDPE film decreased less than 0.5% during the storage at $10^{\circ}C$ in all treatments, and Chuncheon region treatment and 'Focus' cultivar treatment showed higher fresh weight loss than the others. And it decreased higher, as the cultivation periods was longer. The oxygen content in film was from 8% to 17% during storage at $10^{\circ}C$. There was not any significantly different oxygen content among cultivar treatments and cultivation region treatments, but 100 days' cultivation period treatment showed the highest content than the others. The carbon dioxide content in film showed around 3% during storage at $10^{\circ}C$. It also did not influenced by cultivars and cultivation regions, but 100 days' cultivation period treatment showed the lowest content than the others. The ethylene content in film was changed dramatically from 2 to 14 ${\mu}l{\cdot}l^{-1}$, and it showed around 8 ${\mu}l{\cdot}l^{-1}$ as approaching to 21 days after storage at $10^{\circ}C$. The visual quality of chicon deteriorated below marketability level from 12 days after storage at $10^{\circ}C$, and that of 'Metafora' cultivars decreased the highest. That of Pyeongchang region treatment was kept higher, and 'Vintor' cultivar treatment showed highest visual quality than the others which were grown in Pyeongchang region. The firmness of chicon increased, as the cultivation period was longer regardless of cutlivars and cultivation regions. The russet spotting that is ethylene injury symptom of chicon appeared at the latter term of storage and was higher in Chuncheon region treatment. Conculsionally, chicory that is for producing chicon should be grown more than 120 days in Kangwon region and grown in high-land region like Pyeongchang to improve the storability of chicon.