• BMB Reports
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• v.41 no.7
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• pp.529-536
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• 2008

Cinnamate-4-hydroxylase (C4H) is a key enzyme in the phenylpropanoid pathway, which is responsible for synthesizing a variety of secondary metabolites that participate in development and adaptation. In this study, we isolated a full-length cDNA of the C4H gene from the Korean black raspberry (Rubus sp.) and found that this gene existed as a single gene. By comparing the deduced amino acid sequence of Rubus sp. C4H with other sequences reported previously we determined that this sequence was highly conserved among widely divergent plant species. In addition, quantitative real time PCR studies indicated that the C4H gene had a differential expression pattern during fruit development, where gene expression was first detected in green fruit and was then remarkably reduced in yellow fruit, followed by an increase in red and black fruit. To investigate the two peaks in expression observed during fruit development and ripening, we measured the flavonoid content. The content of the major flavanol of Korean black raspberry fruits was determined to be highest at the beginning of fruit development, followed by a gradually decrease according to the developmental stages. In contrast, the content of anthocyanins during the progress of ripening was dramatically increased. Our results suggest that the C4H gene in Korean black raspberry plays a role during color development at the late stages of fruit ripening, whereas the expression of C4H gene during the early stages may be related to the accumulation of flavanols.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.302-302
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• 2017

This study was conducted to evaluated the effects of different sowing time(October 22, February 20, March 3, March 13, and March 23) and sowing quantities(150kg/ha, 200kg/ha, 250kg/ha, and 300kg/ha) on growth of naked oat(Avena sativa L.) cultivar(Choyang-Gwiri) at a cultivation area in Iksan, south Korea. Heading times were delayed with later sowing times. In autumn seeding(Oct. 22) the ear was headed at April 30, in spring seeding(Feb. 20, Mar. 3, Mar. 13, and Mar. 23) heading times were respectively May 14, May 14, May 15, and May 19. Heading time of spring seeding was delayed about 3 weeks than autumn seeding. Ripening times were similar trends to the heading times. In autumn seeding ears were ripened at June 7, in spring seeding each times were respectively Jun. 15, Jun. 13, Jun. 20, and Jun. 20. Ripening time of spring seeding was delayed about 2 weeks than autumn seeding. Culm length and ear length were shortened in spring seeding, but number of plants per $m^2$ were increased. Number of grains per a ear were 106 in autumn seeding, but grains per a ear in spring seeding were respectively 88, 83, 83, and 73. Weight of 1,000 grains in spring seeding was heavier than that in autumn seeding, the weights were tend to light as later seeding times. Yield of grains was declined as later seeding times, yield of in autumn seeding was 2,900kg/ha, whereas that in spring seeding was 2,180kg/ha. The highest yield of spring seeding time was in Mar. 13, before this seeding time soil surfaces were severely dried as few rain fall, so germination was poor in those seeding times. As several seeding quantities were seeding, earing and ripening times were not different. but increasing seeding quantity, culm length was lengthened and ear length was shortened, number of plants per $m^2$ were increased and grains per a ear were reduced. Yield of grains were increased more seeding quantities, yield was highest up to 250kg/ha seeding quantity.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.181-181
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• 2022

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.153-157
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• 1981

After Penicillium candidum and Actinomucor elegans were inooculated to soybean curd and incubated for 4-6 days at 10-13$^{\circ}C$, respectively, and the fresh soybean cheeses were soaked in ethanol-brine solution which was composed with 10% ethanol and 5% sodium chloride, for 16 weeks at above temperature. Total nitrogen content of soybean cheese was reduced by eloping the ripening time, but in soaking solution the content was increased. In amino nitrogen and reducing sugar of the cheese and the solution, the contents were continuously increased to the certain period, and after that time the rate was stupid. Nitrogen in the cheese inoculated with Act. elegans was highly hydrolysed and amino nitrogen and reducing sugar were much more produced than that inoculated with Pen. candidum.

• Journal of Korean Society of Forest Science
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• v.103 no.3
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• pp.353-358
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• 2014

In order to obtain the basic data that could be used to evaluate the harvest time of new hardy kiwifruit cultivars (Actinidia arguta 'Saehan', 'Daesung' and 'Chilbo'), the seasonal fruit quality and ripening characteristics of hardy kiwifruit were investigated. Fruit sizes of 'Saehan', 'Daesung' and 'Chilbo' were increased from full bloom to 66 days, 85 days and 78 days, respectively. The growth curve of developing fruit of three cultivars showed double sigmoid. As a result of correlation analysis, the seed number per fruit showed a significant positive correlation with fruit weight (r = 0.94~0.97, p<0.01). Fruit length, width, thickness, weight, soluble solid content and titratable acidity were significantly different among the cultivars. Titratable acidity was increased from full bloom to harvest time and the titratable acidity of 'Saehan', 'Daesung' and 'Chilbo' were 1.77%, 1.22% and 1.37% on havest time, respectively. Optimal harvest time of 'Saehan' was 108 days (23 Sep.) after full bloom, those of 'Daesung' and 'Chilbo' were 92 (9 Sep.) days after full bloom.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.309-314
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• 1988

This study was carried out to get information for the breeding varieties and developing the cultural methods with representative 32 cultivars which were diffused from 1900 to 1982 and two cultural methods which were old one i.e., low dressing and late planting and modern one i.e., medium dressing and early planting. Duration of transplanting between cultural practices were 15 days but the duration of heading date were 5 days. Panicle projecting duration was 5-10 days in all cultivars, especially, it is 5 days in early maturing varieties, 6-7 days in medium maturing varieties and 7-10 days in late maturing varieties. Periods from transplanting date to effective ripening date were 99.8 days in low dressing and late planting method, 106.2 days in modern one but the periods from heading date to effective ripening date were 31.4 days in low dressing and late planting method, 30.2 days in modern one. Ripening speed was very active from 5 to 10 days after heading and the daily increase of 1000 grain weight was from 847.8mg to 1130mg in that time and it slightly increased from 5 to 35 days after heading in japonica varieties but increased after heading and suddenly decreased at 30 days after heading in Indica/Japonica varieties. Meteorological factors (temperature and amount of solar radiation) were positively correlated with the ripening speed but negatively correlated with the period of physiological and effective ripening.

• Horticultural Science & Technology
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• v.34 no.5
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• pp.665-676
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• 2016

As high temperature during citrus growing season has caused a serious problems including inferior coloration in production of mandarins in Korea, we were to investigate the expression pattern of several genes related with coloration during the ripening in high temperature condition of citrus fruits. The expression of genes related with sugar metabolism, cell wall degradation, and flavonoid synthesis in high temperature conditions was investigated in fruits of 'Haryejosaeng' (Citrus unshiu) and 'Shiranuhi' mandarin (C. reticulata). While the expression of beta-amylase (BMY), phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), and flavanone 3-hydroxylase (F3H) was differently induced, expression of polygalacturonase (PG) decreased dependently on temperature conditions. In 'Haryejosaeng' mandarin, while the expression of genes related to the skin coloration, such as CHS and F3H genes increased at $25^{\circ}C$, the expression of PAL and stilbene synthase (STS) genes were induced at $30-35^{\circ}C$ in all ripening stages. In 'Shiranuhi' mandarin, the expression of the BMY gene decreased at early time point in all temperature condition and then increased at $30-35^{\circ}C$ than at $25^{\circ}C$ in the ripening stage 2 to 3 of fruits. F3H and STS genes also showed the tendency to decrease at $30-35^{\circ}C$. Although the expression levels of genes in ripening stage 1 and stage 2 of fruits showed similar patterns in both 'Haryejosaeng' and 'Shiranuhi', the expression levels of genes were down-regulated in late ripening stage of 'Shiranuhi' fruits compared to 'Haryejosaeng'. In general, the mRNA levels of seven tested genes were higher in 'Haryejosaeng' than in 'Shiranuhi' mandarin, and expression of genes by high temperature was regulated sensitively in 'Haryejosaeng' compared to 'Shiranuhi' mandarin. Further investigations of expression of various genes based on transcriptome analysis in early ripening stage can provide valuable information about the responses to climatic changes in ripening citrus fruits.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.3
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• pp.1319-1324
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• 2012

Tomatoes were harvested at different ripening stages. To determine the ripening stages, We analyzed the relation between the compound concentrations of tomato measured with HPLC and the tomato RGB images. Among the compound concentrations, tomato quality is mostly affected by the Lycopene. The $Q^2$ error of the predicted Lycopene concentration and the corresponding independent component of tomato RGB image, determined from the PLS procedure, was 0.92. and we show the effectiveness of the independent component by comparing the error between the pixel area of RGB image applied by independent component and the simple black white tomato image. This regression made it possible to construct concentration images of the tomatoes, which showed non-uniform ripening. The method can be applied in an unsupervised real time sorting machine of unripe and discolored tomato using the compound concentrations.