• Journal of Radiation Industry
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• v.6 no.3
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• pp.257-265
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• 2012

This study was carried out to evaluate growth, morphological characteristics, and sugar content among fifty six blackberry (Rubus fructicosus) genotypes derived from gamma-ray treatment (fifty two lines), MNU treatments (three lines), and cross breed R. fructicosus${\times}$R. parvifolius(one line). While 56 genotypes had similar stem diameter with origin variety, the most of mutants showed reduced leaf size. Also, they showed a wide range of variation in fruit size and one hundred fruit weight compared with origin variety. In fruit size and sugar content, two mutant lines showed large fruit sizes and ten mutant lines showed 20% higher sugar content than the original variety. In the correlation analysis, positive relationships were determined between sugar content and stem diameter, fruit length, leaf wide and fruit length/fruit wide ratio. However, leaf length/leaf wide ratio showed a negative correlation with sugar content. The results will be used as fundamental data for Rubus fructicosus breeding program.

• The Korean Journal of Mycology
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• v.20 no.1
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• pp.29-36
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• 1992

Glomus species forming sporocarps were collected at limestone areas in Danyang, on coal mine overburdens in Munkyung, on plantations of Celtis sinensis in the Jindo island and Cryptomeria japonica in the Namhae island, on the Ilchulbong crater base and at a shrubby land near the Chunjiyeon fall. One of the characteristics of Glomus clavisporum is the thick wall ($25-33{\mu}m$) of its cylinderic chlamydospores at the apex. G. heterosporum chlamydospores are loosely connected with each other through brown thick-walled hyphae. G. liquidambaris has paraphysis between chlamydospores. G. rubiforme is blackberry alike. G. sinuosum has a peridium composed of golden yellow thick-walled($2-3{\mu}m$) sinuous hyphae. G. taiwanense has red brown sporocarps with yellow spores of which wall is thickest at the apex.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.390-399
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• 2007

Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.240-245
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• 2015

The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.

• Korean Journal of Plant Resources
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• v.21 no.2
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• pp.111-116
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• 2008

This study was carried out to induce plant regeneration via multiple shoot formation from sucker explants of Rubus fruticosus L. ${\times}$ R. parvifolius L. To induce adventitious shoots, the sucker explants were sterilized in 1.2% sodium hypochlorite (NaOCl) solution, and then were cultured on the full and 1/2 MS solid medium supplemented with BA (0.1, 0.5, 1.0, $2.0mg{\cdot}L^{-1}$). After 4 weeks of culture, the highest frequency (83.3%) of shoot formation from sucker explants was obtained from the full MS medium with $1.0mg{\cdot}L^{-1}$ BA. The highest shoot number (3.7) per explant was obtained from the full MS medium with $0.5mg{\cdot}L^{-1}$ BA. After 12 weeks of culture, the number of shoots (15.4) per explant was increased. The highest frequency (95%) of root formation was obtained from the 1/2 MS medium, when the explant with shoot were cultured on the full, 1/2 and 1/4 MS medium. The survival rate of the plantlets after transfer to plastic pots containing sand, soil, and vermiculite (1.1:1, vol.) was 95%. The results indicate that multiple shoot procedure can be applied for an efficient mass propagation of Rubus fruticosus L. ${\times}$ R. parvifolius L.

• Korean Journal of Plant Resources
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• v.37 no.2
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• pp.214-224
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• 2024

In this study, the growth, physical characteristics of fruit and soil chemistry were investigated by grouping S. thea populations. The soil for each group was sandy loam or sandy loam, and it was analyzed to be slightly acidic to neutral, with a pH ranging from 5.6 to 7.0. Additionally, the leaf size was highest in the G7 group, and overall fruit growth was highest in the G1 group, confirming differences between the groups. The sweetness ranged from 16.8° Brix to 12.3° Brix, indicating a higher sweetness compared to Vaccinium oldhamill, blueberry, and blackberry. The correlation analysis between soil chemistry and S. thea growth characteristics revealed a significant negative correlation between calcium (Ca) and fruit growth characteristics. Furthermore, a significant positive correlation was observed between sodium (Na) and fruit acidity, as well as between cation exchange capacity (CEC) and fruit hardness.