• Journal of the Korean Society of Environmental Restoration Technology
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• v.18 no.4
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• pp.1-14
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• 2015

A manipulation of zoysiagrass's lateral stems and soil-media; used for slope revegetation, is expected to facilitate the production of high-quality grass. To study the influences on the growth of zoysiagrass depending upon various soil-media conditions, two different types of soil are used. The results obtained - through investigation of its cover rates, leaf color and number - are summarized as follows. In mountain regions soil, there are no significant differences in growth and development of grass in treatments: zoysiagrass's lateral stems treatments with 1cm, 2cm, and 3cm soil-media and treatment with only seeding. Zoysiagrass, in most of the treatments, show about the same growth rates, and at the end, fair visual quality. Zoysiagrass's lateral stems treatments with 2cm, 3cm show slightly better growth, however, thickness of soil-media need not be more than 1cm to obtain an expected quality of lawn. In decomposed granite soil, there appears statistical significance in growth of the grass in treatments: zoysiagrass's lateral stems treatments with 1cm, 2cm, and 3cm soil-media and treatment with only seeding. The thicker the soil-media, the better the growth of grass, and that in treatment with seeding-only shows poor quality in general. And therefore, it is efficacious to plant in 3cm soil-media when quick formation of lawn is necessary; however, using 2cm soil-media is ultimately the most cost-efficient way of formation. But, when time allows - that is, more than three months - 1cm soil-media in decomposed granite soil is reasonable to formate just as effective lawn. And so when performing seeding, additional covering, fertilization or increasing the quantity of seed must be considered.

• Asian Journal of Turfgrass Science
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• v.18 no.4
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• pp.201-209
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• 2004

This study was carried out to develope new zoysiagrass cultivar 'Senock' (Patent registration: 10-2003-0072018). Artificial crossing between collected lines of Z. sinica and Z. matrella (collected in South Korea) was conducted to develope F1 plant (CSM) which was cultivated at field for open self-pollination. Among the open pollinated progenies, CSM8 (Senock) showed superior performance in color and density rating. 'Senock' showed genetically dark green color, with medium leaf width ($3.1\pm0.17mm$), low plant height ($14\pm5.67cm$), and wide leaf angle ($67.3\pm11.1degree$). Height to the lowest leaf blade of this cultivar was $2.0\pm0.14cm$, which may allow low mowing height. Specific bands with primer number OPB7 by RAPD analysis can be used for cultivar identification.

• Korean Journal of Medicinal Crop Science
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• v.15 no.1
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• pp.6-11
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• 2007

This study was conducted to identify physiologically active substances from leaves and stems of peony plant. MeOH extracts and column chromatography were employed to isolate active compounds and chemical structure were identified by IR, UV, Mass and NMR. The results obtained can be summerized as followings : Chemical structure of compound 1 was identified as oleanolic acid (white color form) of triterpenoid group, which is firstly identified from the above part of peony. Compound 2 was identified as kaempferol (yellow needle form) of flavonoid group, which was firstly identified from the root, leaf and stem of peony. Compound 3 was identified as methyl gallate (white power form) of phenol group, which was firstly identified from the above part of peony. Compound 4 was identified as astragalin (bright yellow needle form) of flavonoid group, that was firstly identified from the leaf and stem of peony. Compound 5 was identified as paeoniflorin (white color form) of monoterpene group, that was firstly identified from the above part of peony.

• Korean Journal Plant Pathology
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• v.13 no.1
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• pp.22-29
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• 1997

Etiological and ecopathological studi88888es on the leaf blight of kiwifruit (Chinese gooseberry), a disease newly found in 1993 in Korea, were carried out in this experiment. The leaf blight symptom was prevalent in the southern area of Chonnam Province where kiwifruits were widely cultivated. The disease occurred from July to fall, causing early defoliation of kiwifruit vines. Small brownish circular or irregular lesions appeared initially on the leaves, starting from the marginal leaf areas, and enlarged. Afterwards small grayish black granules (acervuli) were formed on the lesions. The color of old lesions changed to grayish brown or grayish white. The causal fungus was identified as Pestalotiopsis menezesiana (Bress. & Torr.) Bissett according to its morphological characters and pathogenicity (pathogenic to Chinese gooseberry and grapevine, but not to other hosts of Pestalotiopsis spp.such as tea, apple, persimmon, and chestnut). As P. longiseta and P. neglecta were reported recently in Japan as pathogens causing similar blight symptoms in kiwifruit, P. menezesiana is a new leaf blight pathogen in kiwifruit. Development of the disease was stimulated by wounding, prevailing wind, and drought. The causal fungus was proven to be overwintered in the diseased leaves on the ground surface.

• Research in Plant Disease
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• v.10 no.2
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• pp.126-129
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• 2004

In July of 2002, leaf spot disease was found on kudzu (Pueraria lobata) leaves in Jeonbuk province. A small leaf spot was appeared on leaves as a typical symptom and the spot was then surrounded by chlorotic halo. The lesions were expended and coalesced and the infected leaves became yellow leaf and later fall out. A causal fungal pathogen was isolated and the colony of the pathogen was light gray green to dark green on PDA. The pathogen produced mostly the single conidium but rarely long chain of 3 to 8 conidia. The conidia were dark brown in color, long ellipsoid or oval and 20-60 ${\times}$ 10-25 ${\mu}{\textrm}{m}$ in size. Their septa were 4-8 transverse and 1-2 longitudinal or oblique. The pathogen was, therefore, identified as Alternaria tenuissima based on cultural and morphological characteristics. This is the first report on the leaf spot of kudzu caused by A. tenuissima in Korea.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1021-1025
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• 2001

Physicochemical properties of Rubus coreanus Miquel were examined. Unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were used as samples. The contents of water, crude protein, crude fat, crude fiber, dietary fiber, and crude ash were studied. The pH, soluble solid content, acidity and color were also measured. In terms of free sugar composition, concentration of glucose and fructose found in unripened fruit had increased in ripened fruit and sucrose was contained in ripened fruit. The major free sugars of leaf were glucose, fructose and sucrose. Citric acid, succinic acid and fumaric acid were found in all three sample groups, unripened fruit, ripened fruit and leaf. The citric acid showed the highest concentration in the unripened fruit as the concentration of 1.21%. Fifteen types of amino acids were analysed from the unripened and ripened fruit of Rubus coreanus Miquel. The leaf contained methionine in addition to those fifteen type amino acids in fruits. The glutamic acid contents of unripened fruit, ripened fruit and leaf were 411, 246.59 and 898.42 mg%, respectively. Among the minerals studied in this research Rubus coreanus Miquel held high level of potassium. The potassium concentrations of unripened fruit, ripened fruit and leaf were 645.07, 216.53 and 815.78 mg%, respectively.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Journal of Korea Society of Industrial Information Systems
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• v.24 no.4
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• pp.1-8
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• 2019

Plant phenomics is a technique for observing and analyzing morphological features in order to select plant varieties of excellent traits. The conventional methods is difficult to apply to the phenomics system. because the color threshold value must be manually changed according to the detection target. In this paper, we propose the convolution neural network (CNN) structure that can automatically segment plants from the background for the phenomics system. The LeafNet consists of nine convolution layers and a sigmoid activation function for determining the presence of plants. As a result of the learning using the LeafNet, we obtained a precision of 98.0% and a recall rate of 90.3% for the plant seedlings images. This confirms the applicability of the phenomics system.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.182-196
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• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.