• Microbiology and Biotechnology Letters
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• v.25 no.5
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• pp.454-458
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• 1997

To develop a yellow pigment for a food-additive, a strain producing a water-soluble yellow pigment was isolated from phylloplane of tree leaf. The strain PY123 was identified a Bacillus sp. based on morphological and biochemical characterization such as a bacillus form, mortility, spore formation, Gram positive, and catalase production. The pigment production of the strain PY123 was increased about 3 times in patato broth containing 1% sucrose and 0.1 mM CoCl$_{2}$ than in only potato broth after incubation at 30$circ$C, for 2 days. When 0.1 mM CoCl$_{2}$, was added in potato broth containing 1% sucrose at late log phase during incubation of the strain PY123, cell growth was not inhibited, and the period at maximal pigment production of the strain PY123 was about 12hrs faster than in potato broth containing 1% sucrose and 0.1 mM CoCl$_{2}$, simultaniously.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.177-180
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• 2005

Antioxidant activity of crude extracts from colored sweet potato cultivars by plant parts such as root, stem and leaf was evaluated. The highest TBARS values were obtained from root samples of sweet patato, and followed by stems and leaves, indicating that leaf sample showed the strongest antioxidant activity. Sweet potato cultivars with yellow flesh and leaf part exhibited strong antioxidant activities. Antioxidant activities of leaf and stem extracts were maintained for 21 days and were a little lower than that of BHT. The DPPH radical scavenging activity was the highest in "Sinhwangmi" leaf, and followed by "Jami" root. Chlorogenic acid was detected as the most abundant antioxidant substance among all fractions. These results suggest that the antioxidant activity of sweet potato differs depending on plant part and cultivar.

• Microbiology and Biotechnology Letters
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• v.27 no.1
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• pp.1-7
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• 1999

A fungus, Penicillium sp. PS-113, isolated from soil showed the high phosphate-solubilizing activity in patato dextrose broth-rock phosphate to produce free phosphates to the culture broth with the concentrations of 585 ppm against rock phosphate. In this medium, the optimum temperature and initial pH to solubilize rock phosphate were 30$^{\circ}C$ and pH 7.5, respectively. In order to make the mass production of the conidia from this fungus, we cultured in on various solid-based media like barley, corn, wheat, rice, rice bran, and compost. As a result, the fungus highly produced conidia ranging from 2.1 to $5.1{\times}10_9$ conidia/g${\cdot}$media on these solid media except compost-based medium, which was 0 times less than others. Effects of inoculation of the phosphate solubilizing fungus as a biofertilizer were studied in perlite-based pot cropped with Zea mays Suwon 19. Inoculation of Penicillium sp. PS-113 increased in plant height (1.4 times), plant weight (5.2~8.1 times) and root length (1.1~1.2 times) at 60-day cultivation, compared to Hogland solution either without $NH_4H_2PO_4$ or displace $NH_4H_2PO_4$ to powdered rock phosphate, a phosphorus source for plant growth.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.45-52
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• 1985

For the knowledge of characteristics of the cooking condition of different varieties of patato, 4 kinds of spring cultivated (Namjak, Sumi, Daiji, and Dowon) and 4 kinds of summer cultivated (Namjak, Sumi, Bintze, Radosa) were selected. The quality of potato starch, the viscosity, and the palatability of each potato soup were measured respectively. The amylograph characteristics of potato starch showed great difference not only between the spring and the summer cultivated, but also among the various kinds of potatoes. The amylograph of the spring cultivated didn't show the breakdown and the set back largely but showed the gradual increase of the viscosity and the high gelatinization temperature. Bintze and Namjak among the summer cultivated were gelatinized easily and in low temperature, and showed the beakdown. The low gelati-nization temperature of the summer cultivated infers that the starch granules of the summer cultivated are less compact then those of the spring ones. Sumi, Daiji and Dowon of the spring products showed the soup was falling down, but the viscosity of Namjak and 4 summer cultivated increased only slightly. The taste of soup is different according to the consistency of soup, and so the taste of soup of Daiji, Dowon, and Sumi of the spring cultivated products was good at the consistency 19.8％ and 23.5％. All the summer cultivated products and Namjak of the spring cultivated were good at 27％.

• Research in Plant Disease
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• v.9 no.3
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• pp.137-144
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• 2003

This study was conducted to clarify developmental characteristics of scab in potato fields in Jeju island, Korea from 1995 to 1999. Occurrence of potato scab increased with repeated cultivaton of potato and high soil pH in the fields. Incidence of the disease was high as 54.8％ in the repeatedly cultivated potato fields but relatively low as 20.8~26.3% in the non-cultivated fields and in the fields where barley and Chinese cabbage were formerly cultivated. A total of 66 isolates were obtained from the diseased patato tubers and identified as Streptomyces scabies, S.turgidiscabies and S. acidiscabies. The isolation frequency of each Streptomyces species was 37.7%, 14.8% and 18.0%, respectively. The optimum temperature for mycelial growth of the Streptomyces spp. was $28~30^{\circ}C$, and the optimum pH for that 6~7.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.218-222
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• 1997

Twelve varieties of yellow sweet potatoes were measured for carotenoids content to assess their potential as a source of natural food colorant. Benihayato variety had the highest content of carotenoids (20.2 mg/100 g fr wt) but other varieties ranged with $4.6{\sim}16.7\;mg/100\;g$ fr wt. Hunter's +a-values (redness) increased linearly $(R^{2}=0.826)$ with carotenoids content of yellow sweet potatoes. Absorption spectrum of carotenoids extracted from the Benihayato variety was similar to that of standard ${\beta}-carotene$ indicating that carotenoids in yellow sweet potato are mostly composed of ${\beta}-carotene$.

• Korean Journal of Organic Agriculture
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• v.10 no.4
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• pp.69-78
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• 2002

This experiment was conducted to investigate the changes of sugar contents and chip color during 104days storage after harvesting of five potato varieties. The potato varieties were planted on 1st April in 1999 and harvested on 10. July in 1999. $No_2$ contents in potato petiole tended to decrease repidly at tuber maturing stage. $K^+$ contents in potato petiole tended to in crease at 70 days ofter planting on medium maturing varieties, and at 90 days after planting on late maturing variety. Snowden variety was no desirable cultivar for processing on spring cultivation due to long growth period. Contents of solid and sugar in potatoes affected on potato chip color. Higher contents of solid in potato varieties showed low sugar contents and no change on chip color during storage.

• Korean Journal of Organic Agriculture
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• v.7 no.1
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• pp.79-90
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• 1998

This study was conducted to effect promotion of fall potato growth in the place which green manual crops had been previously cultivated, crushed and tilled and polyethylene transparent vinyl had been mulched from Aug. 5 to Aug. 29 in 1997. The maximum temperature of below-ground at the depth of 10cm was $42^{\circ}C$ during the mulching period, and the pH and the organic compound content of soil was very increased by the cultivation of green manual crops and the mulching of polyethylene transparent vinyl. The total yields of green manual crops which had been previously cultivated were as the following orders; the hybrid of sudan grass, soybean, alfalfa, otherwise, fresh weight of stems and the tuber yield of fall potato were significantly affected in the plot of soybean + fall potato after the soil solarization with the mulching. As these results, it was possible to improve crops growth and to sterilize soil by the mulching treatment of polyethylene vinyl after cultivation of green manual crops during the high temperature of the summer season.

• Korean Journal Plant Pathology
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• v.1 no.3
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• pp.199-206
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• 1985

Viroids are the smallest. well-characterized infectious agents presently known. and so far viroids have been found only in higher plants. The structures of viroid-molecules are single-stranded, covalently closed circular RNA molecules with a range of 240 to 380 nucleotides according to the various viroids. Viroids are remarkable not only as a new category of pathogen, which cause economically important diseases, but also as an excellent model system for biochemical and biophysical investigations because of their small size, relative stability and their self-replication. Four different patato spindle tuber viroid isolates, which express the different symptoms on the same host plant exchange only 2 to 6 nucleotides in the total number of 359 nucleotides, but now the mechanism of viroid pathogenicity is not explained fully. Viroid-melecules are replicated without any special viroid-associated proteins, and during the process of viroid replication oligomeric viroid-associated RNAs are detected at nuclei of viroid infected leaf tissue. The mechanism of viroid replication can now be illustrated according to a possible explanation of rolling-circle system. Although the rapid progress have been made in elucidation of the biochemical and biophysical properties of PSTV and other viroids, the mechanism of viroid replication and pathogenicity is less known and is still a matter of speculation. When these problems can be sufficiently explained, the viroid molecule could play an important role as an available vector in plant genetic engineering.