• Journal of Plant Biotechnology
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• 제3권1호
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• pp.33-38
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• 2001

Protoplasts isolated from inbred lines of Brassica oleracea L. var capitata (cabbage) and Brassica campestris L. ssp. pekinensis (Chinese cabbage) were fused by PEG-mediated method, and somatic hybrid cells were differentiated into plants. for the identification of somatic hybrid plants, ploidy level, plant morphology, and cytological analysis were performed. All of the regenerated plants derived from fused protoplasts were shown to be 2X-4X, or higher ploidy level, presumably due to somatic hybridization or chromosome doubling. The morphology of leaves, petioles, and flowers showed an intermediate phenotype between Chinese cabbage and cabbage. Chromosome numbers in these somatic hybrids ranged mostly from 33 to 38. According to Genomic in situ hybridization (GISH) pattern, signals from both fusion parents of B.campestris or B.oleracea were detected in different colors when chromosomes of putative somatic hybrids were observed.

• 식물병연구
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• 제9권1호
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• pp.39-41
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• 2003

Erwinia carotovora subsp. carotovora에 의한 배추 무름병은 배추에서 가장 큰 문제가 되고 있는 병중 하나이다. 본 연구는 배추 품종별 무름병 저항성을 조기에 검정하고자 실시하였다. 선발된 균주를 이용하여 세균현탁액과 mineral oil을 4:1로 혼합하여 배추의 중앙 기부에 10m1 관주 접종하는 mineral oil 접종법으로 접종하였다. 국내의 3개 종묘회사와 대학으로부터 분양 받은 43개의 배추품종 및 계통의 저항성 정도를 조사하였다. 그 결과 C3-26, C3-28, C3-29, C29-51-51-52는 저항성, 강타배추, 금촌얼갈이, 미니배추, 금빛, DB50, 지부, 평층, 산촌배추는 감수성인 것으로 나타났으며, 나머지는 중간정도의 저항성을 나타냈다.

• 한국식생활문화학회지
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• 제15권2호
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• pp.139-145
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• 2000

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged $10{\sim}60$ in kyung-nam area participated in this survey. Except people aged $20{\sim}30$, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p<0.001) And women$(4.3{\pm}0.9)$ liked better fresh prepared kimchi than men$(4.2{\pm}1.0)$, men$(4.0{\pm}0.9)$ liked better fermented kimchi than women$(3.9{\pm}1.1)$.(p<0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p<0.05) People aged $10{\sim}20$ and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged $10{\sim}20$, but as age grow up, the preference of kakdugi became lower.(p<0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged $10{\sim}20$ disliked. Also subjects aged $10{\sim}20$ disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged $20{\sim}30$ disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p<0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men$(106.4{\pm}74.0)$ were more than women$(96.9{\pm}69.5)$(p<0.05)