• 농업기술회보
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• v.51 no.6
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• pp.16-16
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• 2014

2000~2010년 사이에 국내에 출시된 황색과육 참다래 품종들은 품질 면에서는 수입산과 대등한 수준에 이르고 있다. 하지만 꽃의 유전적인 특징으로 한 개의 꽃송이의 중심 꽃 양 측면에 작은 곁꽃이 2~6개 맺히는 특징을 가지고 있다. 때문에 생산농가는 꽃피기 전에 생산성을 떨어뜨리는 이들 작은 꽃봉오리를 제거하는 작업에 많은 시간과 노력을 투여하고 있다. 최근에 육성된 참다래 품종 가운데 생산 노동력을 좀 더 줄일 수 있는 '골드원'에 대해 소개한다.

• Life and Agrochemicals
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• s.249
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• pp.36-37
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• 2009

동양계 참외는 외피가 백색 또는 황색이고 매끈하며 과육은 대부분 희고 육질은 연하고 달다. 품종으로는 신대형 은천 참외, 코로나 참외, 노랑 참외, 성환 참외가 주종이다. 성분은 수분이 92%로 대부분을 차지한다. 참외의 속이 과육보다 총당은 많으나 환원당이 적으므로 설탕이 속에 다량 함유되어 있고 감미도가 높다. 알카리성 식품이며 비타민의 양은 적으나 골고루 함유되어 있다.

• Korean Journal of Plant Resources
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• v.34 no.5
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• pp.443-450
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• 2021

Peach flesh color is commercially important criteria for classification and has implications for nutritional quality. To breed new yellow-fleshed peach cultivar many cross seedlings and generations should be maintained. Therefore it is necessary to develop early selection molecular markers for screening cross seedlings and germplasm with economically important traits to increase breeding efficiency. For the comparison of transcription profiles in peach varieties with a different flesh color expression, two cDNA libraries were constructed. Differences in gene expression between yellow-fleshed peach cultivar, 'Changhowon Hwangdo' and white-fleshed peach cultivar, 'Mibaekdo' were analyzed by next-generation sequencing (NGS). Expressed sequence tag (EST) of clones from the two varieties was selected for nucleotide sequence determination and homology searches. Putative single nucleotide polymorphisms (SNPs) were screened from peach EST contigs by high resolution melting (HRM) analysis, SNP ID ppa002847m:cds and ppa002540m:cds displayed specific difference between 17 yellow-fleshed and 21 white-fleshed peach varieties. The SNP markers for distinguishing yellow and white fleshed peach varieties by HRM analysis offers the opportunity to use early selection. This SNP markers could be useful for marker assisted breeding and provide a good reference for relevant research on molecular mechanisms of color variation in peach varieties.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.334-337
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• 2012

A new promising kiwifruit, 'Halla Gold' variety with yellow flesh and being harvested in October, was developed at the Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration, Korea in 2007. This variety was derived from the seedling population crossed between Actinidia chinensis cv. Golden Yellow and A. chinensis cv. Songongu in 1997. It was selected out of 2,971 seedlings. Characteristic trials were carried out from 2001 to 2003. After the selection, adaptability test was also conducted at kiwifruit orchards in Jeju Island from 2003 to 2007. Shoots of 'Halla Gold' sprout slightly stronger than those of 'Jecy Gold' but weaker than 'Hort16A' and the color of leaf is green. Fruit shape is oblong and fruit skin color is yellowish-dark green without hair. The average weight of fruit is 106.3 g. Fruit has a moderate size soft core, yellow pericarp, and fragile and juicy flesh. Soluble solids content is $14.7^{\circ}$ Brix and acidity is 1.4%. The harvesting time is about 10 days earlier than 'Jecy Gold' and about 20 days ahead of 'Hort16A'. The storage life is about 90 days at $2^{\circ}C$. This variety can be recommended for cultivating at low land area bellow 100 m sea level in Jeju Island or under shelter to prevent disease and cold injury.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.312-318
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• 2008

In a pear fruit 'Chuhwangbae' was investigated the effect of the calcium-coated double paper bag on the physical properties of the paper bag, micro meteorological phenomena, and calcium contents in quality of fruit. The calcium-coated paper bag, compared with official paper bags, did not give any effect on light transmission ratio and tensile strength. The change of the inside relative humidity of the paper bag was a little compared with conventional paper bags, but there was no difference in temperature. The contents of the accumulated calcium of the pericarp was remarkably greater than conventional paper bags during the period of 65 days to 160 days after the full bloom, but the flesh remarkably increased at 160 days. The calcium content per concentration of calcium coating greatly increased in 12% of yellow double paper bags and 9, 12% of newspaper double paper bags in case of the pericarp, and in 3% of yellow double paper bags and 6, 9, 12% of newspaper double paper bags in case of the pericarp. As a result of treatment of a radioactive isotope, the amount of accumulated calcium in the pericarp continued until 60 hours after treatment, but there was no difference in the calcium amount between the flesh and no-treatment pericarp. As to the hardness of fruits at the time of harvest, there was no difference in the concentration in case of a yellow double bags. But newspaper double paper bags 6, 12% was significantly difference. Soluble solid remarkably increased in yellow double paper bags 6, 9% and yellow double paper bags 3, 6, 9%. Also, it did not effect on changes of the pericarp, fruit weight and the color of the pericarp.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.141-146
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• 2005

The objective of this study was to determine the characterisics of quality and antioxidant with various sweet potato(SP) varieties. The differences of skin color between general and colored SP was not significant. The flesh color of steamed SP was the lower than flesh of raw SP, and especially steamed purple SP(5.24) was lower than flesh SP(22.0). In physical characteristics, the hardness of raw SP showed the low values and the springness, gumness and hardness among steamed SP varieties was not significant. The total phenol content(TPC) of purple, yellow-fleshed and general SP had 13.1, 6.22 and 3.02 mg/g, respectively. In DPPH, the purple-fleshed SP had the highest free radical scanvering. Also, shingunmi$(88.5\%)$, Saengmi$(80.9\%)$ and Shinchunmi$(78.9\%)$ show the high antioxidant activities. The redness of SP was positively correlated with TPC in raw and steamed. However, the yellowness of flesh SP was negatively correlated with DPPH.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.200-206
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• 2005

This study was performed to develop a functional stirred yoghurt prepared from skim milk added with loquat(Eriobotrya japonica Lindley). Skim milk containing $15\%$ loquat extract was fermented by the mixed strains of Streptococcus thermophilus and Lactobacillus acidophilus, and then loquat flesh and oligosaccharide were added to the yoghurt base. Sensory scores of the stirred yoghurt containing $15\%$ loquat flesh and $20\%$ oligosaccharide were higher than other groups in sweet taste, sour taste and overall acceptability. When the levels of oligosaccharide of the stirred yoghurts added with $15\%$ loquat flesh were increased, the L value(brightness) and a value (redness) of the stirred yoghurt decreased, but the b value(yellowness) increased. The hardness, springiness, cohesiveness, gumminess and resilience of the $15\%$ loquat flesh stirred yoghurt added with $20\%$ oligosaccharide were higher than others.

• Korean Journal of Plant Resources
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• v.34 no.5
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• pp.478-490
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• 2021

We aimed to generate basic breeding data for melon (Cucumis melo L.). A total of 219 melon accessions conserved at the National Agrobiodiversity Center (NAC) in Rural Development Administration (RDA) were used in this study, of which 72 (33%) were collected from India. The majority of accessions showed orange (42%) and white (36%) flesh color. In addition to phenotypic evaluations, the accessions were genotyped using a molecular marker for the carotenoid biosynthesis gene CmOr. DNA fragments of the expected size were amplified in 205 out of 219 accessions. Digestion of the PCR products with HinfI restriction endonuclease showed 100% concordance between phenotype and genotype in green-fleshed accessions, but 98%, 97%, and 80% concordance in orange-, white-, and creamy-fleshed accessions, respectively. Sequence analysis revealed single nucleotide changes in the three positions of SNP1, SNP2 and SNP1int in the CmOr gene among accessions. These newly found alleles suggest that there are multiple mechanisms in determining fruit flesh color in melon. Also, the phenotype data of diverse accessions obtained in this study will be a valuable source for melon breeding.

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.748-757
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• 2015

This experiment was carried out the quality of astringent and dried persimmon according to various cultivars and harvesting time. There were need for proper selecting cultivar of astringent persimmon and knowing proper mature degree of persimmon in order to enhance the quality of dried persimmons. Immature persimmons showed lower moisture content, color value and higher hardness than riped and over-riped persimmons. The total quality of riped and over-riped fruit were superior than un-riped fruit.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.61-67
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• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.