• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.4
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• pp.364-369
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• 1989

Leaf characteristics of main stem and tiller of IK type maize (IK/ /IRI/B68) were compared with those of Jinjoo Ok hybrid which are not usually tillered. A total of nine leaves from flag leaf to the third or the fourth leaf below ear-bearing node were sampled from each stem or tiller. There was no significant difference in mean leaf length between IK/ /IRI/B68 and Jinjoo Ok. But the mean leaf width of IK/ /IRI/ B68 was about 2 cm narrower than that of Jinjoo Ok. The mean leaf area of the IK/ /IRI/B68 was also smaller than that of Jinjoo Ok due to the narrower leaf width. There were not significant differences in mean leaf characteristics between main stem and tillers of IK/IRI/B68. The longest leaf was the leaf below the ear-bearing node and the widest leaf was the leaf just above the ear-bearing node. Mean length. width and area of leaf on main stem and tillers were similar. Coefficients of variation calculated for individual leaf indicated that the leaves near the ear-bearing node were more uniform than others. The leaf area measured was significantly greater than that estimated by formular, length x width x 0.75. New constant to estimate leaf area of tillering maize was derived as 0.8.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.1-10
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• 2013

This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to $8.39{\pm}0.98%$, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to $14.71{\pm}0.02%$. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.

• Food Science and Preservation
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• v.14 no.6
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• pp.605-610
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• 2007

The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.

• Korean Journal of Plant Resources
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• v.32 no.1
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• pp.29-37
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• 2019

This study was conducted to provide a basic data such as leaf morphological characteristics, total 110 individual trees selected from 11 wild population, for selective breeding. As a result of investigation of the twenty morphological characteristics of the leaf, there were statistically significant differences in all leaf characteristics among the populations. Especially, Mt. Mani population had larger leaf length (LL), width (LW) and area (LAR) than other populations. On the other hand, Mt. Beakwoon and Mt. Duryun had smaller leaf size (LL, LW and LAR) among the populations. Its principal component analysis (PCA) results showed that it represented 72.9% accumulated explanation from three principal component. The characteristics such as leaf area, leaf length and leaf width were highly contributed for classification among populations. According to the cluster analysis, the natural S. alnifolia populations were classified into five groups and Mt. Mani population was different from the other population.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.728-735
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• 2006

This study investigated the development of health promoting high quality Mumalangi Kimchi. Angelica gigas Nakai leaves (AGL) were extracted with water and 70% ethanol, and the extracts tested for their electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA and A549 cells. The EDA in 100-1,000 ppm water extracts from AGL ranged from 40 to 80%, but that of the ethanol extracts ranged from 37 to 81%. The NSA increased with increasing AGLconcentration in the extracts and decreasing pH. The NSA of the 1,000 ppm water and ethanol extracts from AGL were 29 and 35%, respectively, at pH 1.2. The inhibition ratios of the water and ethanol extracts from AGL on MDA cell growth were 35 and 32%, while those on A549 cell growth were 27 and 23%, respectively, at 1,000 ppm. After sun drying radishes for 15 hours, for the preparation of Mumalangi, the water contents were higher in summer radishes (39.5%) than fall radishes (32.6%) the color of summer radish also changed to brown. During storage of Mumalangi Kimchi, with the addition of 1-3% AGL, at 20?for 4 weeks, the yeast growth was inhibited. The shelf-life of Mumalangi Kimchi was extended by the addition of AGL. In the sensory evaluation of Mumalangi Kimchi, that with the addition 2% AGL had the highest scores for color, flavor, taste, texture, after taste and overall acceptability. Mumalangi Kimchi with the addition of 2% AGL had significant high scores for both taste and overall acceptability (p.0.05).

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1137-1143
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• 2011

Optimum soil management of chestnut orchards is important to ensure high quality and yields of chestnut. This study was conducted to evaluate soil and green leaf characteristics by establishment periods of chestnut (Castanea crenata Sieb. et. Zucc.) orchards in Sancheong-gun, Gyeongsangnam-do. Total 30 plots with the criteria of similar cultivation practices were chosen and classified into two establishment periods by over 20-year-old orchards (17 plots) and below 19-year-old orchards (13 plots). Soil bulk density was significantly higher (p<0.05) in over 20-year-old ($1.16g\;cm^{-3}$) than in below 19-year-old ($1.03g\;cm^{-3}$) plots. Soils in over 20-year-old plots were severely acidified with pH 4.56 compared to pH 4.73 in below 19-year-old plots. However, soil organic matter, total nitrogen, available phosphorus, and potassium were not significantly different (p>0.05) between both establishment periods. Leaf area, leaf mass, and nutrient (N, P, K, Ca, Mg) concentration of green leaves were also not significantly different (p>0.05) between both establishment periods. The results indicate that soil bulk density in chestnut orchards is dependent on the establishment periods, while soil chemical property and leaf nutrient concentration may be little influenced by the establishment periods.

• Proceedings of the Turfgrass Society of Korea Conference
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• 2005.04a
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• pp.31-38
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• 2005

본 실험은 한국잔디 신품종 '세녹'(특허출원:10-2003-0072018) 개발에 관한 것이다. 한국에서 수집한 유전자원 중 갯잔디와 금잔디간에 인공교배를 수행해서 F1계통을 얻었다. 작성한 F1계통을 포장상태에서 방임수분을 통해 변이확대를 하였으며, 이들 방임수분 후대에서 선발한 것이 '세녹'이다. '세녹'은 유전적으로 잔디의 녹색도가 진하며, 낮게 자라는 특성이 있고 품질이 우수하며 잎의 강직성이 높다. 엽폭이 3.1mm로 중엽형이며, 초장이 14cm로 낮고, 잎각도가 67.3도로 넓다. 지면으로부터 최하위 엽의 잎 몸 기부까지의 길이가 2cm로 낮은 형태적 특성을 갖고 있어 낮은 잔디깍기에 적응할 수 있는 영양번식형 잔디이다. 또한 RAPD 밴드 특성에서 한국잔디 신품종 세녹(Senock)이 특이 밴드를 갖고있어 식별성이 높다.

• Asian Journal of Turfgrass Science
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• v.12 no.3
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• pp.195-214
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• 1998

The leaf persisting and seasonal leaf color characteristics of deciduous woody landscape plants were investigated through the field survey in Suwon region. The leaf period was about 270 days from March 20, 1992 when Prunus padus was leaf spreading to December 17, 1992 when Lonicera sempervirens was leaf falling. The plants of leaf period over 240 days were Elaegagnus umbellata var. coreana, Salix pseudo-lasiogyn, Ligustrum obtusi-folium, Rosa multiflora, Lonicera sempervirens and Clematis viticella. The woody landscape plants bearing the red leaf by KBS standard color number before fall foliage coloring were Prunus salicina, Berberis thunbergii 'Atropurpurea', Acer platanoides 'Red King', Acer palmatum var. Pendula 'Crimson Queen', Parthenocissus tricuspidata, Nyssa sylvatica, Acer palmatum var. sanguineum, and the yellow leaf, Berberis thunbergii Variegata 'Aurea', Physocarpus opulifolius 'Luteus', and Forsythia koreana 'Seoul Cold', Ligustrum X vicaryi which is variegation. The fall foliage color period was about 100 days from September 6, 1992 when Euonymus alatus was fall foliage coloring, to December 17, 1992 when Lonicera sempervirens was leaf falling. (Table 24) And in terms of color based on KBS standard color number, 60.7% of fall foliage were yellow, 37.4%, red, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1021-1025
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• 2001

Physicochemical properties of Rubus coreanus Miquel were examined. Unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were used as samples. The contents of water, crude protein, crude fat, crude fiber, dietary fiber, and crude ash were studied. The pH, soluble solid content, acidity and color were also measured. In terms of free sugar composition, concentration of glucose and fructose found in unripened fruit had increased in ripened fruit and sucrose was contained in ripened fruit. The major free sugars of leaf were glucose, fructose and sucrose. Citric acid, succinic acid and fumaric acid were found in all three sample groups, unripened fruit, ripened fruit and leaf. The citric acid showed the highest concentration in the unripened fruit as the concentration of 1.21%. Fifteen types of amino acids were analysed from the unripened and ripened fruit of Rubus coreanus Miquel. The leaf contained methionine in addition to those fifteen type amino acids in fruits. The glutamic acid contents of unripened fruit, ripened fruit and leaf were 411, 246.59 and 898.42 mg%, respectively. Among the minerals studied in this research Rubus coreanus Miquel held high level of potassium. The potassium concentrations of unripened fruit, ripened fruit and leaf were 645.07, 216.53 and 815.78 mg%, respectively.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.95-101
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• 2014

This study was conducted to analyze the pattern of growth and phenological characteristics of Mankyua chejuense B.-Y. Sun, M.H. Kim & C.H. Kim, which belong to the Ophioglossaceae family. M. chejuense asexually reproduced using rhizomes, and a clone of the species grew up to 52 cm based on root growth and new leaves was produced from rhizomes. The development of leaves were divided into four stages; leaf emergence-separation and growth of leaf-sporophyll maturation-senescence. Most leaves emerged in July and August with high temperatures and precipitation and most leaves reached full expansion during September-October and died during April-May next year. The life span of leave was 10 months, from July to April, and the start of leaf senescence varied depending on the habitat environment and this might result from micro environmental differences among the habitats.