• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2005.10a
• /
• pp.127-130
• /
• 2005

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2004.03a
• /
• pp.212-215
• /
• 2004

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2006.04a
• /
• pp.380-381
• /
• 2006

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2007.11a
• /
• pp.371.1-371.1
• /
• 2007

• Korean Journal of Plant Resources
• /
• v.25 no.4
• /
• pp.394-400
• /
• 2012

Contents of soyasaponin group B were compared according to two regions and ten varieties by HPLC. Those compounds were known to be beneficial for health. After soyasaponins were isolated and identified, those isolated compounds were used for HPLC analysis. The contents of soyasaponin were very different by regions but highest in the soybean with black seed coat. It was appeared that environmental difference for soybean growth could strongly change of soyasaponin contents.

• Proceedings of the Korean Society of Plant Biotechnology Conference
• /
• 2004.10a
• /
• pp.108-108
• /
• 2004

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.04a
• /
• pp.114-114
• /
• 2022

• Korean Journal of Environmental Agriculture
• /
• v.35 no.4
• /
• pp.247-255
• /
• 2016

BACKGROUND: Acrylamide (CAS No. 79-06-1) is known to be a carcinogenic compound, and is classified as a Group 2A compound by the International Agency for Research on Cancer (IARC, 1994). Acrylamide can be generated during the browning process via the non-enzymatic Maillard reaction of carbohydrates such as reducing sugars and of amino acids such as asparagine, both of which occur at a temperature above $120^{\circ}C$. Potato tubers contain reducing sugars, and thus, this will affect the safety of processed potato products such as potato chips and French fries. In order to reduce the level of acrylamide in potato processed products, it is therefore necessary to understand factors that affect the reducing sugar content of potatoes, such as environmental factors and potato storage conditions, as well as understanding factors affecting acrylamide formation during potato processing itself. METHODS AND RESULTS: Potatoes were cultivated in eight regions of Korea; For each of these different environments, soil physico-chemical characteristics such as pH, electrical conductivity, total nitrogen, available phosphate, and exchangeable cation content were measured and correlations with potato reducing sugar content and potato chip acrylamide levels were examined. The reducing sugar content in potato during storage for three months was determined and acrylamide level in potato chip was analyzed after processing. The storage temperature levels were $4^{\circ}C$, $8^{\circ}C$, or $10^{\circ}C$, respectively. The acrylamide content of chips prepared from potatoes stored at $10^{\circ}C$ or $20^{\circ}C$ for one month was analyzed and the different frying times were 2, 3, 5, and 7 min. CONCLUSION: This study showed that monitoring and controlling the phosphate content within a potato field should be sufficient to avoid producing brown or black potato chips. For potatoes stored at low temperatures, a reconditioning period ($20^{\circ}C$ for 20 days) is required in order to reduce the levels of reducing sugars in the potato and subsequently reduce the acrylamide and improve chip coloration and appearance.

• Korean Journal of Plant Resources
• /
• v.19 no.4
• /
• pp.521-523
• /
• 2006

This experiment was carried out to find out proper pot size and bottom irrigation interval for the flowerpot cultivation of Cyrtomium falcatum, 3 different pot sizes (5, 7, 10cm in diameter) and 3 irrigation interval (1 day, 3 days, 5 days) were treated by completely randomized design with 3 replications. Growth characteristics of Cyrtomium falcatum were investigated every 30 days after planting. The pot size of 7 to 10cm in diameter and the irrigation interval of 5 days appeared to be appropriate for Cyrtomium falcatum cultivation.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2021.04a
• /
• pp.47-47
• /
• 2021

This study was carried out to obtain a basic information for the improvement of human health and the development of variety through analysis of organic compounds, contents of three CQA(3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid) and five anthocyanin (petunidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-cumaroylrutin-oside-5-glucoside, peonidin-3-p-cumaroylrutinoside-5-glucoside, pelargonidin-3-p-feruloyl-rutinoside-5-glucoside and peonidin-3-feruloylrutinoside-5-glucoside)to color potatoes is Hong-young(HY) and Ja-young(JY). The analytical results on organic compounds in color potatoes were shown as follow, The contents of CQA and Anthocyanin of JY variety were shown to be higher than HY, while CQA and Anthocyanin were appeared to be highest in peel of JY. Overall, JY had higher amount of physicochemical properties than HY. The results of this study reveal the quantitative analysis of functional compounds seperated from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers.