• Korean Journal of Plant Taxonomy
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• v.44 no.3
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• pp.181-187
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• 2014

The taxonomic status of a new forma, Opuntia humifusa (Raf.) Raf. f. jeollaensis E. J. Kim & S. S. Whang, and the taxonomic relationships of three Korean cladodes were studied based on DNA sequences of three genes. The new forma O. humifusa f. jeollaensis (Wanggasi-Chunnyuncho) is simlilar to O. humifusa (Chunnyuncho), but differ in having both flower with the reddish inner center, and strong and many 3 cm long spines. Molecular studies showed that the new forma grouped into Macrocentra series instead of Humifusa series which included Korean O. humifusa. We designated the new taxa firstly studied here as a new forma, because the taxa have been mainly cultivated in farmlands in Jeolla-do area rather than distributed in nature. The taxonomic relationships of three Korean cladodes are discussed in detail.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• Korean Journal of Plant Resources
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• v.35 no.6
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• pp.805-819
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• 2022

The taxonomic status and phylogenetic relationship of Opuntia monacantha Haw. f. jejuensis J. K. Kim ex Y. S. Yang (Jejubaiknyuncho), which is native to southern coast of Jeju Island, Korea was analyzed using DNA markers obtained from Korean Opuntia. Opuntia stricta Haw., O. humifusa Raf., and O. humifusa Raf. f. jeollaensis E. J. Kim and S. S. Whang, native or cultivated in Korea, have no stripes on the back of tepals and have a purple pulp, whereas O. monacantha f. jejuensis has purple stripes on the back of tepals and a greenish-yellow pulp color. Opuntia monacantha has purple stripes on both the front and back of its tepals, whereas stripes appear only on the back of tepals of O. monacantha f. jejuensis. Opuntia monacantha f. jejuensis was assigned to Elatae series in phylogenetic analysis and was found to be more closely related to O. monacantha subsp. arechavaletae (Speg.) Guiggi, compared with O. monacantha at a molecular level. Based on its phylogenetic and morphological differences from O. monacantha and O. monacantha subsp. arechavaletae, which are native or have been cultivated in Jeju areas, O. monacantha f. jejuensis was named as a new forma in this study.