• Journal of The Korean Society of Grassland and Forage Science
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• v.15 no.4
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• pp.285-290
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• 1995

This experiment was conducted to investigate the effects of wheat bran addition on the fermentative quality and dry matter digestibility(Dh4D) of rye silage. This hexbage was ensiled by the conventional methods in small glass silo of 0.82 liter with addition of wheat bran of 0%, 5%. 01%, and 15%. mpectivery.The samples of rye silage were determined the pH, lactic acid, acetic acid and butyric acid. The DMD was evaluated by pepsin-cellulase technique method. The energy values (total digestible nutrients. TDN : digestible energy, DE : metabolizable energy, ME) were calculated by DMD. The results obtained were as follows : 1. The pH and butyric acid of rye silage were reduced with increasing of wheat bran addition, but the contents of lactic acid and total acid were increased. 2. TDN, DE and ME were increased with high rate of wheat bran addition. 3. Regression equation and correlation coefficients between Flieg's score(X) and DMD(Y) of silage were Y =48.7+0.157X(r=0.917, p<0.01). 4. Regression equation and correlation coefficients between level of wheat bran(X) and Flieg's score(Y) of silage were Y= 18.3+5.56X(r=0.929, p<0.01).

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.276-276
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• 2022

Wheat is one of the most widely grown food crops worldwide. Extreme precipitation and wind disturbances increased due to the abnormal climate, which resulted in increased lodging. Introduction of dwarf genes in wheat significantly increased lodging resistance and productivity in wheat breeding. In this study, we performed the genotyping of dwarfing genes between 'Keumkang' and 'Komac 5' ('Keumkang' mutant). In addition, we investigated the relationship between plant height and several phenotypic characters using F₂ segregation populations derived from crosses between the two varieties. There was no significant difference in phenotypic characters between the two varieties except for plant height. In the genotyping analysis using dwarfing genes, mutations of two dwarfing gene were found to be induced between the two varieties. The four genotypes of the F₂ populations from a crossing between 'Keumkang' and 'Komac 5' were used to compare and evaluate the effects of two dwarfing genes. Plants with two single mutant dwarfing gene and double mutant dwarfing gene revealed reduced plant heights than control plants by 4.5%, 6.9%, and 33.2%, respectively. The phenotype analysis showed that double mutant dwarfing gene affected wheat stem growth as the length decreases from the second node, resulting in decreased plant height. However, there were no significant differences in the agronomic traits between mutant plants and control plant. These results may provide novel information about the effect of double mutant dwarfing gene on plant height, and may help improve lodging tolerance and wheat yield.

• The Korean Journal of Mycology
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• v.51 no.4
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• pp.277-286
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• 2023

Tan spot, caused by Pyrenophora tritici-repentis, is a major foliar disease in wheat worldwide. In April 2021, tan spot symptoms were observed in a commercial wheat field in Suncheon, Jeonnam Province, Korea, with over 5% of the wheat leaves exhibiting symptoms. These symptoms included oval-shaped tan necrosis surrounded by a bright halo. The three representative isolates exhibited irregular mycelial growth on V8-potato dextrose agar and produced pseudothecia. Based on the concatenated sequence datasets of four multi-genes, including the internal transcribed spacer, large subunit ribosomal RNA, glyceraldehyde-3-phosphate dehydrogenase, and RNA polymerase II second-largest subunit genes, phylogenetic analysis revealed that these three isolates clustered in the same clade as P. tritici-repentis. Results of pathogenicity test indicated that the initial symptoms appeared 5 days post-inoculation (dpi), with typical tan spot symptoms developing at 7 dpi. The pathogen was successfully re-isolated from the symptomatic tissues, thus fulfilling Koch's postulates. Furthermore, we selected three fungicides that effectively inhibited the mycelial growth of P. tritici-repentis by more than 90% in vitro. To the best of our knowledge, this is the first report of tan spot disease in wheat in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.386-398
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• 2020

Wheat is one of the world's top three crops and is an important staple crop, accounting for 20% of the nutrient calories consumed by the world's population. However, due to its complex heterogeneous hexaploid chromosomes and vast genome of approximately 16 Gb, compared to those of other crops, molecular biology and biotechnology studies on wheat are lacking. In recent years, wheat genome analysis has been performed using the latest next-generation sequencing technology so that useful genes can be easily obtained, and wheat biotechnology research is accelerating in various fields. In this review, wheat transformation, an indispensable technique for developing new functional biotech wheat by revealing the function of wheat genes, is described in detail. In addition, the latest research results for overcoming plant diseases, abiotic stresses, and wheat-related diseases that are difficult to solve by classical breeding through wheat transformation and biotechnology are described.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.784-789
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• 2015

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.134-146
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• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat flour, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SP fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.181-191
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• 2009

To investigate the genetic variation of high-and low-molecular-weight glutenin subunits (BMW-GS and LMW-GS), granule-bound starch synthase I (GBSSI) and puroindoline in 24 Korean wheat cultivars. At the BMW-GS compositions, three Glu-A1 alleles, five Glu-B1 alleles and three Glu-D1 alleles were identified. The high frequency of alleles at each locus was Glu-A1c allele (15 cultivars), Glu-B1b allele (16 cultivars) and Glu-D1f allele (16 cultivars). Four alleles were identified at the Glu-A3 and Glu-B3 loci and three at Glu-D3 locus and Glu-A3d, Glu-B3d and Glu-D3a were mainly found at each Glu-3 locus. Glu-A3d, Glu-B3d, Glu-D3b or c (4 cultivars, respectively) and Glu-A3d, Glu-B3d, Glu-D3a and Glu-A3c, Glu-B3d or h, Glu-D3a (3 cultivar, respectively) were predominantly found in Korean wheats. At the GBSS compositions, 2 waxy wheat cultivars, Shinmichal and Shinmichal1, showed null alleles on the Wx loci and other cultivars were wild type in GBSS compositions. At the puroindoline gene compositions, Korean wheat cultivars carried 3 genotypes, which 10 cultivars (41.7%) were Pina-D1a and Pinb-D1a, 11 cultivars (45.8%) had Pina-D1a and Pinb-D1b and 3 cultivars (12.5%) carried Pina-D1b and Pinb-D1a. These genetic variations could present the information to improve flour and end-use quality in Korean wheat breeding programs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.11
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• pp.105-117
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• 1972

This experiment has been made to study the relationship between several characters affecting the field lodging and to establish some useful standards for selection of lodging resistant varieties and to classify the degree of lodging resistance in wheat and barley varieties of different sources. The experiment was carried at the Crop Experiment Station, Suwon in 1968. The results obtained are summarized as followings. a. The lodging index modified with bending moment of culm at breaking seemed to be the most useful character in checking the lodging resistance. Highly significant positive correlation (Barley; r=0.40-0.67, Wheat; r=0.46-0.68) was obtained between the lodging index and actual field lodging. b. Between two essential components expressing bending stiffness of the culm, the bending moment at breaking and secondary moment of inertia, a highly significant positive correlation (Barley; r=0.59, wheat; r=0.46-0.53) was observed. c. The bending stiffness of culm got stronger as the dry weight per unit culm, which express the quantity of accumulated dry matters in culm, increased. The correlation coefficient between those two factors was 0.35 to 0.40 in barley and 0.33 to 0.76 in wheat respectively. d. In both wheat and barley, highly significant negative correlation between lodging index and the other factors such as dry weight per unit culm (Barley; r=-0. 51 to -0.70, Wheat; r=-0.65 to -0.83) and bending moment of culm at breaking (Barley; r=-0.29 to -0.69, Wheat: r=-0.54 to -0.89) were observed. Particulary, weight of culm at breaking, secondary moment of inertia and section modulus showed significant negative correlation with lodging index in wheat. e. Outside diameter of culm expressed more intimate relationship with physical characteristics of culm than inside diameter and also showed highly significant correlation with weight of culm at breaking (Barley; r=0.42-0.56, Wheat; r=0.39-0.44) and with bending moment of culm at breaking (Barley; r=0.40-0.41, Wheat; r=0.38-0.49) and with secondary moment of inertia (Barley; r=0.56-0.57, Wheat; r=0.28-0.98) and with section modulus (Wheat; r=0.22-0.96). Between the thickness of culm and physical characteristics of culm also showed the positive correlation. f. There was positive correlation between the culm length and actual field lodging in several groups of variety among the varieties tested. But the culm length seemed to undesirable as a selection measure for the selection of the lodging resistant variety considering the stiffness of culm. g. In classification of lodging resistance for the varieties tested, many Korean barley varieties expressed excellent lodging resistant than wheat, but most of the wheat and barley varieties from Japan considered quite resistant to lodging. h. In selection of lodging resistant varieties, lodging index lower than 1.67 in barley and 1. 76 in wheat considered highly resistant to actual field lodging.

• Journal of Photoscience
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• v.9 no.2
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• pp.166-169
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• 2002

This paper is a part of the research into effects of increased UV-B (Ultraviolet-B, 280-320nm) upon the ecosystem of field wheat. Based on a 3-year project with intensified UV-B influencing the crop, observation and calculation were made of such factors and parameters as the morphology of a single wheat plant including its leaf area, leaf base angle and proportion of spacing between joints. The results show that the enhanced UV-B signifantly decreased wheat's SSLA, and the increased percentage of the lower LAI is associated with the change in leaf base angle and proportion of spacing between joints.