• 한국생물환경조절학회:학술대회논문집
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• 한국생물환경조절학회 2005년도 세계의 친환경 시설원예 기술동향 및 추계 국제학술대회 발표논문집
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• pp.127-130
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• 2005

• 한국생물환경조절학회:학술대회논문집
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• 한국생물환경조절학회 2004년도 춘계학술대회 논문집
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• pp.212-215
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• 2004

• 한국작물학회:학술대회논문집
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• 한국작물학회 2006년도 한국약용작물학회 공동춘계학술발표회
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• pp.380-381
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• 2006

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2007년도 추계학술발표회
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• pp.371.1-371.1
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• 2007

• 한국자원식물학회지
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• 제25권4호
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• pp.394-400
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• 2012

Soyasaponin group B함량의 재배지대간 비교에서는 고랭지와 평난지에서 상이한 차이를 보였으며 품종 간에는 대부분 자엽색이 녹색이고 종피색이 검정색인 콩의 soyasaponin group B함량이 높은 것으로 나타났다. 이상의 결과를 종합해 볼 때 soyasaponin성분의 함량은 재배종의 종류 즉 유전적인 요인뿐만 아니라 고랭지와 평난지처럼 환경적 요인이라고 것을 확인할 수 있었으며 이는 식물이 환경적인 스트레스에 대한 생명유지 및 공격방어물질(Secondary matabolites, 이차대사산물)이 식물내 생합성과정 중에서 변이를 보이는 것으로 사료되어 진다.

• 한국식물생명공학회:학술대회논문집
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• 한국식물생명공학회 2004년도 생명공학 실용화를 위한 비젼
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• pp.108-108
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• 2004

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 춘계학술대회
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• pp.114-114
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• 2022

• 한국환경농학회지
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• 제35권4호
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• pp.247-255
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• 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.

• 한국자원식물학회지
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• 제19권4호
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• pp.521-523
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• 2006

도깨비고비 분화생산시에는 화분이 클수록 초장이 크고 엽수도 많았으며 엽장과 엽폭도 크게 나타났다. 도깨비고비는 화분크기 및 저면 관수 주기 모두 통계적 유의성이 인정되어 직경 $7{\sim}10cm$크기의 화분은 5일에 한번씩 저면 관수하는 것이 좋은 것으로 나타났다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2021년도 춘계학술대회
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• pp.47-47
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• 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.