• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.1
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• pp.8-16
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• 2015

The objective of this study was to evaluate the drought tolerance in maize seedling using leaf rolling. Nineteen maize resources, seven Nested Association Mapping parents lines, six Korean commercial cultivars, and six Southeast Asia commercial cultivars, were used to examine drought tolerance. The leaf rolling scores were measured on each leaf in three stress conditions with moderate drought (10%), severe drought (7%), and extreme drought (5%). Generally leaf rolling score of seedlings increased at the lower soil water potentials (5~7%). As a result, drought-tolerant cultivars showed lower leaf rolling score (below 2.5) than the drought sensitive cultivars (above 3.5). Nine varieties, NK4043, CML322, DK9955, NK4300, Ki11, DK8868, CML228, LVN99, and LVN10, have been selected for tolerance to drought stress. These results suggest that the leaf rolling score in maize seedling has been made available to indirect index for drought tolerance.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.12a
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• pp.49-49
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• 2020

본 연구는 호랑버들과 갯버들 교잡종의 잎 형태적 특성을 국내 자생종인 호랑버들, 갯버들과 비교하였다. 호랑버들 35개체, 갯버들 35개체, 교잡종 100개체에서 잎을 채취하여 잎의 길이와 너비, 엽저와 엽두 각도, 잎자루 길이와 너비, 탁엽의 길이와 너비, 잎 두께 등 총 17개의 잎 형태적 특성을 분석한 결과, 엽두 각도와 탁엽의 길이를 제외한 15개의 특성에서 세 분류군이 유의한 차이를 나타내었다. 교잡종의 잎 길이와 너비의 비는 갯버들, 교잡종, 호랑버들 순으로 크게 나타나 교잡종의 잎의 형태는 피침형인 갯버들과 타원형인 호랑버들 사이 중간 형태로 나타났다. 교잡종의 잎의 너비, 엽저 각도, 잎자루의 길이와 너비, 탁엽의 길이와 너비는 호랑버들과 갯버들의 중간 형태를 나타내었으며, 탁엽의 거치 개수는 교잡종이 호랑버들과 갯버들보다 많은 특성이 나타났다. 잎 뒷면 단위면적당 털의 개수 또한 교잡종이 호랑버들과 갯버들보다 많은 특성을 나타냈다. 세 분류군 간 잎 형태적 차이를 구명하기 위해 유의한 차이를 보인 15개의 변수를 이용하여 주성분분석을 실시한 결과 고유값이 1 이상인 제 1, 2, 3, 4주성분이 전체 분산의 68.2%를 설명하였다. 제 1주성분은 잎의 너비, 잎의 1/3 아랫부분 너비, 잎의 1/3 윗부분 너비, 잎자루의 길이, 잎의 길이로 잎의 크기와 관련이 있는 특성들이 높은 상관관계를 나타내었고, 제 2주성분은 엽맥의 수, 잎자루의 너비와 높은 상관관계를 나타내었다. 제 3주성분은 탁엽의 거치 개수, 탁엽의 너비로 탁엽의 특성과 관련이 있는 특성들이 높은 상관관계를 나타내었으며, 제 4주성분은 잎의 두께와 높은 상관관계를 나타내었다. 주성분분석 결과 호랑버들과 갯버들 교잡종의 잎 특성은 호랑버들보다 갯버들과 가까운 것으로 나타났다. 잎의 형태적 특성으로 세 분류군을 구별하기 위해 정량형질을 이용한 판별분석 결과 교잡종 중 대부분(93.3%)이 호랑버들, 갯버들과 구별되었다. 일부 교잡종 개체(6.7%)가 갯버들로 오분류되었지만, 잎의 정성적 특성인 잎의 거치와 측맥의 특성을 고려한 결과 모든 개체가 교잡종으로 구분되었다. 따라서 호랑버들과 갯버들의 교잡종은 잎의 형태적 특성이 부모종인 호랑버들, 갯버들과 다른 독특한 형태를 가진 것으로 나타났다.

• Korean Journal of Agricultural and Forest Meteorology
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• v.7 no.3
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• pp.192-200
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• 2005

This study was conducted to investigate inorganic nutrient contents in spur leaf and shoot leaf of 'Niitaka' pear during the growing season and leaf inorganic nutrient contents as influenced by meteorological elements. The contents of N, P, K, and Mg were decreased in spur leaf during their vegetative growth, while Ca and Mn increased. The contents of N, P, K, Mg, and Fe showed no differences between spur leaf and shoot leaf. However Ca, Mn, Zn, and Cu contents were higher in spur leaf than those in shoot leaf, but B content was lower in spur leaf than those in shoot leaf. The content of N in shoot leaf was positively correlated with mean temperature, whereas negatively correlated with maximum temperature. The content of P in spur leaf was negatively correlated with maximum temperature. The content of Ca in spur leaf was negatively correlated with mean temperature, whereas positively correlated with maximum and minimum temperature. The contents of Mg and B in shoot and spur leaf were positively correlated with mean temperature, whereas negatively correlated with maximum and minimum temperature. The contents of Ca and Mn showed significant differences between spur leaf and shoot leaf at mid-July to early August. These results suggest that sampling is important to distinguish between spur leaf and shoot leaf for diagnosis of nutrient conditions in pear trees.

• Food Science and Preservation
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• v.23 no.1
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• pp.57-62
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• 2016

The present study was undertaken to determine the changes of physicochemical and antioxidant activity using leaf and root in hot air-dried Allium hookeri (HA) and freeze-dried Allium hookeri (FA). The leaf of HA was higher level of moisture and crude fat compared with those of the leaf of FA. The crude fat content in root of HA was higher than that in FA. However, moisture, crude ash, crude protein and carbohydrate did not show any differences between two different drying methods. The organic acid contents of Allium hookeri root including oxalic acid, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid showed the differences between hot air-drying and freeze-drying methods. The major minerals were Ca, K and Mg, which were higher level of the leaf of HA compared with those of FA. The leaf of HA showed the highest vitamin C content (801.65 mg/100 g). The content of vitamin E in the leaf of FA was higher than that of HA. The contents of total polyphenol and total flavonoid in the FA leaf were higher than that in HA. The DPPH radical-scavenging activity in leaf of HA (65.73%) was significantly higher than that of FA (57.73%).

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.79-85
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• 2002

본 연구는 대추 수확기개발을 위한 기초연구로써 대추의 열매, 잎, 잎줄기의 물리적 역학적 특성을 조사.분석하였으며, 그 결과를 요약하면 다음과 같다. .대추 열매의 평균 장경, 경, 부피, 무게, 탈과력은 각각 32.02 mm, 23.9 mm, 10.0$\times$$10^{-6}$m$^3$, 5.2~12.8g, 5.7 N으로 나타났다. .대추무게가 증가하면 탈과력은 증가하고, F/W는 감소하는 경향을 나타났다. .대추나무가지의 평균 탄성계수는 7.01$\times$$10^{8}$ N/m$^2$였고, 가지의 굵기가 증가하면서 감소하였다. .대추나무가지의 평균 비틀림 강성은 5.2$\times$$10^{7}$ N/m$^2$으로 나타났으며, 가지의 굵기가 증가하면서 음의 지수 함수적으로 감소하는 경향을 나타냈으나, 데이터가 일정한 범위에 산재해 있어 가지의 굵기에 따른 강성계수변화 특성은 일정한 경향으로는 나타나지 않았다. .대추 잎줄기의 평균 무게, 잎수, 길이가 각각 0.7g, 6.6개, 12.2 cm로 나타났다. .대추 잎의 평균 잎면적, 무게, 탈리력은 각각 13 $cm^2$, 0.2g, 4.4 N으로 나타났다. .종말속도는 대추 열매의 무게가 증가하면서 증가하고, 대추잎의 무게, 면적이 증가할수록 감소하는 경향을 나타냈으며, 잎줄기의 종말속도는 잎줄기 무게 혹은 잎줄기에 매달린 잎의 수와는 거의 영향을 받지 않는 것으로 나타났으며, 잎줄기의 길이가 증가할수록 약간씩 증가하는 경향을 나타냈다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.53-57
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• 1993

The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was $\alpha$-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.63-66
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• 2000

Proximate analyses of free sugars, free amino acids, fatty acids, total vitamin C and the soluble tannin content of the leaf and seed of Dendropanax morbifera Lev. were determined. Moisture content was 70.2% in leaf and 72.6% in seed, and crude protein contents were 1.2% in leaf and 6.2% in seed, and ash contents were 1.7% in leaf and 0.9% in seed. Total vitamin C and soluble tannin in leaf were 56.9% and 10.7% which were five times and eleven times higher in seed, respectively. Free sugar content in leaf was higher than that in seed, with the major free sugars consisting of sucrose, glucose and fructose. Turanose and xylose were not detected in leaf, but were detected in seed in small amounts. Unsaturated fatty acids were predominant in both of leaf and seed, but major fatty acids were quite different from each other. Low levels of free amino acids were found to consist mainly of arginine, aspartic acid and glutamic acid. The highest content of mineral elements in leaf and seed were calcium and potassium, respectively.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.636-641
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• 2006

Jeolpyun with different amounts of added ramie (Ramie Jeolpyun) was prepared and the quality characteristics were examined. Texture profile analysis, Hunters color and total microbial counts were carried out during storage for 4 days. Sensory evaluation was carried out during storage for 2 days. The L value of Jeolpyun with 0% added ramie was one of the highest in the sample and increased with increasing storage time. In texture profile analysis, hardness, chewiness, gumminess were increased with increasing storage time. The hardness of Ramie Jeolpyun with 80% added ramie was one of the lowest in the samples. The total microbial counts of Ramie Jeolpyun were increased during storage. The results of sensory evaluation showed that Ramie Jeolpyun with 60% and 80% added ramie had a high score in color, flavor and softness.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.6
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• pp.599-605
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• 2005

The characteristics of PCDD/Fs were studied when accumulating on 1 to 4 year old pine needles that were used as passive samplers of atmospheric POPs. The rate of concentration increase was linear in lower(tetra- through hexa-) chlorinated PCDD/Fs, but higher (hepta- and octa-) chlorinated homologue concentrations did not increase with needle age. The lower were in gas phase and the higher in particles. Photodegradation rates of PCDDs on pine needles were similar to PCDFs, higher chlorinated PCDD/Fs tend to photolyze quickly. Therefore it is recommended that the younger needles should be collected to avoid errors from the depositional accumulation rates and photodegradation, and that, when comparing local concentrations of PCDD/Fs, needles of same age should be collected to reduce the errors.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.94-94
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• 2003

모시잎절편은 삶은 모시잎을 쌀가루와 같이 찐 후 친 떡으로 모시잎절편의 최적 제조방법을 정립하고자 모시잎의 첨가량을 0%, 20%, 40%, 60%, 80%로 달리하여 절편의 품질 특성을 저장기간 동안 평가 하였다. 모시잎절편의 견고성은 제조직후 1.262.84∼1,553.07g의 범위를 가지며 40% 첨가 시료가 1,553.07g로 가장 높았으며 80% 첨가시료가 가장 낮았다. 저장기간이 길어짐에 따라 노화로 인해 모든 시료가 유의적으로 견고성이 증가하여 저장 4일째 3,147.45∼14,289.9g였으며, 80% 첨가시료가 3,147.5g, 0% 첨가시료가 14,289.9g 으로 모시잎 첨가 비율이 높을수록 견고성의 증가율이 낮았다. (중략)