• Plant Breeding and Biotechnology
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• v.5 no.4
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• pp.371-389
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• 2017

Supplying sufficient rice to growing populations is a global challenge. Hybrid indica rice varieties exploiting heterosis have increased yields, but inter-subspecific crosses between indica and japonica varieties are hampered by sterility. Examination and genetic understanding of yield heterosis in indica/japonica crosses addressing yield barriers are basic requirements. In this study, QTLs for heterosis of yield traits were identified in indica-japonica recombinant inbred lines (RILs) using a total of 178 RILs originating from Dasanbyeo (indica) ${\times}$ TR22183 (japonica) (DT-RILs) and their backcrossed populations. Nine of sixty-six major quantitative trait loci (QTLs) identified in DT-RILs exhibited heterosis. Heterosis QTLs clustered with other traits on chromosomes 1, 4, and 8, and clusters were conserved between different RILs. The clusters contained several known yield enhancement genes/QTLs. Specific heterotic allele combinations contributed to four major heterosis QTLs, particularly for panicle and spikelet number traits. Heterosis for yield and yield-related traits was explained by the harmonized effects of overdominance, dominance, and epistatic interactions in inter-subspecific breeding populations.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.38 no.4
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• pp.68-73
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• 2020

The purpose of this study is to classify species and correct misidentification of cacti (Opuntia) in Jeju area through morphological characteristics comparison. As a result of the study, it was found that Opuntia ficus-indica and O. ficus-indica var. saboten, which has been reported to grow naturally in Jeju Island, is Opuntia stricta. In the morphological comparison of species, it was confirmed that O. stricta showed clear differences in plant size, cladode shape, color of flowers and fruits, and characteristics of areole compared to the existing reported species. Based on the research results, the scientific name of Jeju cactus was corrected as Opuntia stricta, and the Korean name 'Hae-an-sun-in-jang' was newly named. Furthermore, it was suggested that various research literatures and national biodiversity management organizations need to confirm and correct the misidentification of species.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.331-339
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• 1975

This experiment was carried out to obtain some imformations about the ecological variations of the heading time of the newly breeded Indica x Japonica varieties/pedigrees according to the seasonal changes of the seeding date. day length and temperature. The results obtained are summarized as follows; 1) At all varieties. days to heading showed a straight reduction according as the seeding time was delayed. 2) At the group of Japonica varieties. the days to heading of early maturing varieties were much shortened and that of medium or late maturing varieties were little or not shortened under high temperature condition but at the group of Indica ${\times}$ Japonica va rieties/pedigrees. days to heading were significantly elongated under high temerature condition. 3) At the group of Japonica varieties. the effect of the short day condition on the days to heading was significantly high at the medium and the late maturing varieties than at the early maturing varieties. however. the short day effect on the reduction of days to heading was not related with the earlyness of each varieties at the group of Indica ${\times}$ Japonica varieties/pedigrees. 4) Days to heading of all varieties under the high temperature condition were longer than that under the ordinary culture. On the other hand, the days to heading of Japonica varieties under the short day treatment were shorter than the days to heading of ordinary culture but at the group of Indica x Japonica varieties/pedigrees. the days to heading under the short day treatment were longer than ordinary culture. 5) At both varieties groups. the days to heading at each seeding time were significantly correlated with days to heading at ordinary cultivation. fl) At the group of Japonica varieties. relatively high correlation(p=0.1) was recognized between the days to heading by delay of seeding time, but at the group of Indica ${\times}$ Japonicava rieties/pedigrees, correlation between the ordinary heading date and the shortening rate of days to heading was very low.

• Korean journal of applied entomology
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• v.50 no.4
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• pp.315-324
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• 2011

The nematicidal and egg haching inhibitory effects of extracts from 30 herbal plants (total 32 samples) against Meloidogyne hapla J2 juveniles and eggs was tested using the dipping method. At 1,000 ppm, extracts of Daphne genkwa flower buds, Eugenia caryophyllata flowers, Quisqualis indica fruits, and Zingiber officinale rhizomes produced > 80% mortality in J2 juveniles. At 125 ppm, extracts of D. genkwa and Q. indica produced 91 and 99% mortality, respectively. The toxicity of 5 selected plant extracts to M. hapla differed depending on the solvent used (i.e. hexane, methanol, hot water, or cold water). Hot water extracts of Z. officinale and Q. indica produced nematicidal efficacies of 99 and 99%, compared to 36 and 98%, respectively, with cold water extraction. Q. indica extract was highly active against M. hapla regardless of extraction method. The inhibitory effects of Areca catechu, D. genkwa, Desmodium caudatum, Pharbitis nil, Q. indica, and Z. officinale extracts on egg hatching of M. hapla was evaluated. At 1,000 ppm, D. genkwa, P. nil, and Q. indica extracts significantly reduced hatching at 7, 14 and 21 days after treatment. Numbers of juveniles in soil treated with the methanol extract D. genkwa (1,000 ppm) were significantly lower than in untreated soil in trials in pots and in a ginseng (Phanax ginseng) field. These results indicate that Q. indica extracts could be used as an environmental friendly control agent of M. hapla.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.58-64
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• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Advances in Traditional Medicine
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• v.7 no.2
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• pp.141-149
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• 2007

Madhuca indica has been used ethnomedically in Indian folks. In the present study we have investigated anti-inflammatory, anti-ulcer and hypoglycaemic effect of ethanolic extract (EE) and crude alkaloid extract of Madhuca indica seed cake on albino rats. The study showed that the EE had a significant, dose dependent anti-edematogenic, anti-ulcerogenic and hypoglycaemic activity, whereas the crude alkaloid extract exhibited a significant only. Both the extracts possess dose dependent inhibitory activity on carrageenan-induced edema, inhibiting prostaglandins or mediators involved in prostaglandin synthesis, the second phase of inflammation. The EE was significantly effective in protecting pylorus-ligation-induced gastric ulcers at a higher dose level. The active principle of EE seems to be a selective inhibitor of the COX II (prostaglandin synthesis) without important effect on COX I since, EE exhibited both anti-edematogenic and anti-ulcerogenic effect. The EE was effective in reducing the plasma glucose level in normal albino rats in a dose dependent manner, producing hypoglycaemic effect by stimulating the release of insulin from the ${\beta}-cells$ and/or increasing the uptake of glucose from the plasma.

• Natural Product Sciences
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• v.10 no.1
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• pp.20-23
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• 2004

The fresh fruit juice powder of Coccinia indica W.&A., (Cucurbitaceae, CJP) was studied for the possible activities of antiinflammatory and antinociceptive to rationalize the folkloric use of the plant juice as rasayana. CJP at the doses of 50-200 mg/kg caused a significant (P<0.05 to P<0.001) inhibition of paw edema induced by ${\lambda}$ carrageenin (1%) and histamine $(10^{-3}\;g/ml,\;0.1\;ml)$ in rats. The effect was comparable to the standard cycloxygenase inhibitor brufen at 100 mg/kg and protective percentages were 63.41% and 65.78% respectively. Administration of CJP (50-200 mg/kg) exhibited a moderate increase of the pain threshold on analgesy-meter induced mechanical pain. However CJP significantly prevented the writhing induced by acetic acid in mice and the percentages of inhibitions were 16.98%-35.47%, which is equivalent to 36.67% produced by brufen. These data indicate that the fruit juice of Coccinia indica rationalizes the traditional system of medicine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.64-69
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• 1999

Gelatinization characteristics of 111 glutinous rice varieties were evaluated by Rapid Visco Analyzer. Gelatinization viscosity of glutinous rice tested varied with ecotypes or varietal groups: indica, japonica, and Tongil type. Indica rice showed the highest average value of initial pasting temperature. The average values for peak, hot, and cool viscosities were highest in Tongil-type rice, and lowest in japonica rice. Japonica showed the lowest breakdown and consistency, but the highest setback value. Indica was lower in alkali digestion value (ADV), and shorter in gel length after gelatinization thanjaponica and Tongil-type. Glutinous rices tested could be divided into six groups by cluster analysis based on their gelatinization characteristics. Group I-A was mostly early maturing japonica varieties while I-B was mostly indica and Tongil-type rices. Groups II-A and II-B were consisted of very early maturingjaponica, and III-A and III-B included medium or medium late maturingjaponica varieties. Group III-A showed the lowest average values of peak, hot, cool, and consistency viscosities, and also in breakdown and setback ratios. Group I-B revealed the highest values in peak, hot, cool, breakdown, and consistency viscosities. ADV was low in groups I-A, I-B, and II-B, and gel consistency was not different among the six varietal groups. Principal component analysis using seven traits related with gelatinization produced four effective components, and the first and second components were highly correlated with all the gelatinization characters evaluated.

• Food Science and Preservation
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• v.17 no.1
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• pp.36-41
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• 2010

Fermentation characteristics of yakju prepared with addition of Opuntia ficus indica were examined, with respect to the nature and concentration of additional added materials. The pH level began to decrease after the secondary brewing stage and the total acid content increased during fermentation. The level of reducing sugars in yakju prepared with Opuntia ficus indica increased at the first brewing stage and then slowly decreased after 4 days of fermentation. The ethanol content of supplemented yakju rapidly increased during the initial 6 days of fermentation, to a maximum content of 17.1% after 14 days. The free sugar content was higher in yakju fermented with Opuntia ficus indica stem compared with fruit. The level of organic acids increased as the amount of Opuntia ficus indica material increased. Organic acid level increased during fermentation and lactic acid was the main organic acid in yakju fermented with Opuntia ficus indica. Sixteen volatile compounds were found by GC-MS in supplemented yakju. The most prominent volatile component was iso-amyl alcohol, followed by butyl alcohol and methyl esters. The DPPH radical-scavenging activity of yakju fermented with Opuntia ficus indica stem was higher than when yakju was prepared with fruit. Sensory scores of yakju fermented with 20% (w/v) fruit and 10% (w/v) stem were greater than those of yakju prepared by other treatments.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.21-28
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• 2011

In this study, we analyzed flower tea activity against oral bacteria. Lagerstroemia indica, Paeonia suffruticosa and Hemerocallis fulva showed high extract yields. Bellis perennis, Punica granatum and Cercis chinensis showed the high rates of yield by ethanol extraction. Extract yield seemed to be related to the characteristics of the specimens rather than to the solvent. Streptococcus mutans, Streptococcus obrinus, Porphyromonas gingivalis and Prevotella intermedia were used to investigate extracts activity against bacteria; the former two cause dental caries and the latter two cause halitosis. Cornus officinalis, L. indica, P. granatum and P.s uffruticosa showed high antibacterial activities against S. mutans. In specimens extracted with ethanol, P. suffruticosa, Camellia sinensis, Camellia japonica L. and Rosa hybrida showed high antibacterial activities. L. indica, P. granatum and C. officinalis showed high antibacterial activities against S. sobrinus. C. officinalis, P. granatum, L. indica and P. suffruticosa showed high activities for specimens extracted with ethanol. The results show that the warm extracts of C. officinalis, L. indica and P. granatum may be effective to prevent dental caries. In particular, the ethanol-based extracts of C. officinalis, P. suffruticosa and C. sinensis were effective to prevent dental caries and thus may be highly marketable. Chrysanthemum zawadskii, R. hybrida, P. granatum, C. japonica L. and Zinnia elegans showed high antibacterial activity against P.gingivalis. R. hybrida showed the highest ethanol extract activity, followed by P. suffruticosa, P. granatum, C. japonica L. and L. indica. R. hybrida, P. granatum, C. morifolium and C. japonica showed high activity against Pr.intermedia in the order named. C. zawadskii, P. granatum, L. indica, C. japonica and A. princeps showed high ethanol extract activity. Thus, the warm extracts of R. hybrida, P. granatum and C. japonica may be helpful to reduce halitosis. In addition, the ethanol-based extracts of P. granatum, C. japonica and L. indica are expected to be highly marketable as mouthwashes.