• Journal of the Korean Institute of Landscape Architecture
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• v.19 no.4
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• pp.46-57
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• 1992

This study was carried out to compare physiological characteristics of winter green cultivar (Buxus microphylla van. koreana 'Hanlim') with those of native cultuvar and clucidate the effect of environmental factors such as light intensity, time of shading, and nutrients etc. on leaf color in Korean boxwood(Buxus microphylla var. koreana Nakai). The results are summarized as followed; The 'Hanlim' cultivar had higher contents of chlorophyll as compared with native cultivar from September, 1989 to March, 1990. However, at April, 1990, native cultivar had higher chlorophyll contents. In the rate of photosynthesis, 'Hanlim' cultivar was higher than native cultivar from September to December, 1989, but showed the opposite trend from March to April, 1990. As to the period of browning, 'Hanlim'cultivar had stayed green even after November 22, 1989, while the foliage of native cultivar turned yellowish brown color through the winter. The contents of nitrogen and potassium of 'Hanlim' cultivar werehigher than those of the native cultivar. However native cultivar had higher rate of phosphorus, magnessium, and calcium. In the effect of environmental factors such as light intensity, time of shading, and nutrients etc. on leaf color in Korean boxwood(Buxus microphylla var. koreana Nakai), chlorophyll contents were increased with shading and leaves grown 70% shading had twice as much as those of full sunlight, fertilized plot. Nutrient fertilization increased chlorophyll contents and values of color in boxwood too. In the shading times, early shading time maintained effectively green color of boxwood in winter. Therefore, in case of native cultivars, it has planted at full sunlight area until now and color of leaves turned yellowish brown color through the witner. However, it will maintain green color of leaves by planting at shade area. In addition to, as 'Hanlim' cultivar had benefits of maintain green color of leaves during winter, it will be planted at full sunlight area to landscape plants.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.73-73
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• 2022

Lettuce (Lactuca sativa L., Family Asteraceae) is highly ranked in production and economic value and is consumed either fresh or in salad mixes because of its important dietary source of bioactive phytochemicals. The world collection of Lactuca spp. leafy crops, maintained in NAC, includes 2,464 accessions from 71 countries around the world, of which 2,411 belong to L. sativa species, nineteen to L. saligna, and fifteen to L. serriolar. We aimed to investigate the lettuce germplasm with morphological and biochemical analyses and provide new material for breeding. The lettuce crop comprises seven main groups of cultivars (including oilseed lettuce) differing phenotypically. Agricultural characteristcs were investigated including time to bolting, time to flowering, seed color, flower color, leaf attitude, leaf color, leaf anthocyanin coloration, type of incision of margin, depth of incisions of margins, and leaf venation. Screening of the health beneficial metabolites like anthocyanin and bitter sesquiterpene lactones (lactucin and lactucopicrin) was also conducted. The range of anthocyanin and SLs were 0~563.78 mg/100g D.W. and 3.74~3311.66 ug/g D.W., respectively. The investigation of the degree of variation regarding phenotypic traits and biochemical revealed adaptive stable and highly variable use of trait collection.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.597-604
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• 2013

This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.576-581
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• 2004

This study was carried out to evaluate the sensory evaluation of the muffins with mulberry leaf powder as well as their chemical characteristics. The muffins were prepared by adding 0%, 1 %, 2% and 3% mulberry leaf powder to the recipe. As a result of the sensory evaluations, the color, flavor and texture of the muffins of 2% mulberry leaf powder were found to be much better than those of the other groups. In the chemical composition analysis, increasing the mulberry leaf powder led to a significant increase in the content of crude protein, moisture and crude ash, while crude fat was significantly decreased. As the ratio of mulberry leaf powder increased, Ca, Mg, Fe and Zn in the muffins increased proportionally (p<0.05). The lightness value, the redness value and the yellowness value decreased with the increase of mulberry leaves powder content. In a texture analyser test, hardness and cohesiveness decreased as the ratio of mulberry leaf powder increased. The adhesiveness of the muffins with 2% mulberry leaf powder was the strongest of all.

• Korean Journal of Plant Taxonomy
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• v.42 no.3
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• pp.197-201
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• 2012

A new species, Elsholtzia byeonsanensis M. Kim is named and described from Byeonsan, Jeollabukdo Province, Korea. Molecular data confirmed that this new taxon was distinguished from other congeneric species. Elsholtzia byeonsanensis shares several characteristics (secund spikes, ovate leaves, long corolla length, etc.) with its related species E. splendens, but it is distinct from E. splendens which has a large plant, green stem color, chartaceous leaf textures, non-shiny leaf surfaces, pubescent petioles, pubescent leaf blade surfaces, pubescent bract surface, and open woodland habitats by having a small plant, purple stem color, coriaceous leaf textures, shiny leaf surfaces, glabrous petioles, glabrous leaf blade surfaces, glabrous bract surface, and marine habitats.

• Research in Plant Disease
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• v.19 no.4
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• pp.300-307
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• 2013

This study was conducted to determine the occurrence of leaf rot and leaf ring spot, caused by Rhizoctonia solani in Chinese cabbage under seedling nursery and cultivation greenhouses. Symptoms of leaf rot and leaf ring spot were found in three Chinese cabbage cultivars, Brassica campestris subsp. pekinensis, 'Ryeokgwang', 'Daetong', and 'CR mat'. In Hwacheon, the disease incidence was 73.8% in the seedling stage of the Chinese cabbage. In Icheon, the symptoms were observed on the upper leaves of the Chinese cabbage cultivar, 'Norangmini' with 20.5% of disease incidence. The symptoms appeared as primary lesions consisting of small, circular necrotic ring spots with gray color, 1.4-3.0 mm in diameter, accompanied by secondary rot lesions with large irregular borders of leaves. The color of mycelial mat of 20 isolates was dark brown and light brown. The average hyphal diameter of all the isolates was within 5.01-11.12 ${\mu}m$. Among the 20 strains isolated from Chinese cabbage, 16 isolates and four isolates anastomosed with the AG-1 (IB) and AG-1 (IC), respectively. Twenty isolates tested were only virulent on foliage parts of Chinese cabbage leaves but were avirulent on stem parts of the plants. Based on the mycological characteristics and pathogenicity test on host plants, the fungus was identified as Rhizoctonia solani.

• Textile Coloration and Finishing
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• v.21 no.4
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• pp.23-32
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional indigo dyeing. Leaf powder colorants were prepared by hot air($50^{\circ}C$) and room temperanrre($25^{\circ}C$) drying methods from fresh leaves. The presence of indigo in the leaf powder colorants was confirmed by UV/Visible absorption spectra. All the powder colorants showed broad absorption at 602 nm as same as synthetic indigo. Dyeing was done by reduction method with sodium hydrosulfite and sodium hydroxide. Leaf powder colorants produced blue color on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants prepared at room temperature drying were more stable for long term storage than that prepared by hot air drying. Thus, the powder colorants prepared by room temperature drying was reduced and dyed in one-step process without sodium hydroxide in the dyebath for further investigate dyeing properties. K/S value of the fabric dyed without sodium hydroxide was much higher than one dyed with sodium hydroxide. Regardless of the addition of sodium hydroxide, rubbing fastness was fairly good showing above 4 rating. Fastness to dry cleaning and light of the fabrics dyed without sodium hydroxide were mote higher than that dyed in alkaline condition.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• Food Science and Preservation
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• v.6 no.4
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• pp.435-441
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• 1999

This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.