• Mycobiology
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• v.33 no.1
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• pp.51-60
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• 2005

Pot greenhouse experiments were carried out to attempt to increase the salinity tolerance of one of the most popular legume of the world; cowpea; by using dual inoculation of an Am fungus Glomus clarum and a nitrogen-fixer Azospirillum brasilense. The effect of these beneficial microbes, as single- or dual inoculation-treatments, was assessed in sterilized loamy sand soil at five NaCl levels ($0.0{\sim}7.\;2ds/m$) in irrigating water. The results of this study revealed that percentage of mycorrhizal infection, plant height, dry weight, nodule number, protein content, nitrogenase and phosphatase activities, as well as nutrient elements N, P, K, Ca, Mg were significantly decreased by increasing salinity level in non-mycorrhized plants in absence of NFB. Plants inoculated with NFB showed higher nodule numbers, protein content, nitrogen concentration and nitrogenase activities than those of non-inoculated at all salinity levels. Mycorrhized plants exhibited better improvement in all measurements than that of non-mycorrhized ones at all salinity levels, especially, in the presence of NFB. The concentration of $Na^+$ was significantly accumulated in cowpea plants by rising salinity except in shoots of mycorrhizal plants which had $K^+/Na^+$ ratios higher than other treatments. This study indicated that dual inoculation with Am fungi and N-fixer Azospirillum can support both needs for N and P, excess of NaCl and will be useful in terms of soil recovery in saline area.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.113-113
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• 2022

Salinity in surface waters is increasing around the world. Many factors, including increased water extraction, poor irrigation management, and sea-level rise, contribute to this change, and posing a threat to plant development and agricultural production. Seeds exposed to high salinity, have a lower probability of germinating and various physiological and biochemical effects. Salinity stress affects more than 20% of agricultural land and about 50% of irrigated land. In the current study, our objective is to identify the salt-tolerant peanut (Arachis hypogaea L.) Korean genotypes under salinity stress. Thus, two-week-old 19 diverse peanut Korean genotypes were exposed to 10 days of salinity (150 mM NaCl) stress. Based on the growth attributes investigation, Baekjung and Ahwon genotypes showed significantly higher shoot lengths compared to control plants. Whereas, the Sinpalwang genotype exhibited a significantly positive response for plant growth and reduced wilting symptoms compared to other genotypes. This study was able to find out peanut tolerant and sensitive genotypes for salt stress. These results may provide a good template for further salt-tolerant peanut cultivar improvement programs. Identified diverse salt-responsive genotypes can be utilized as source material in Korean breeding schemes for peanut crop improvement for salt and other abiotic stress tolerance.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• KCID journal
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• v.13 no.2
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• pp.246-253
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• 2006

Experimental laboratory tests were carried out to assess the effect of fine content and salinity of soils on the measurement of TDR(Time Domain Reflectometry). In the test, using soil columm which was made by PVC pipe with the dimension of 25cm height and 20cm diameter, the salinity variation of soil was controlled by the solution which was dissolved NaCl to destilled water in the range of 0-40g.$L^-1$. The fine content of soil was controlled by kaolinite which was mixed with Jumunjin sand in the range of 0-50% to the total dry weight. The water contents of soil tested were measured with the conventional oven dry method beside TDR and compared the these values to figure out the extent of effect. As the results of tests, it was appeared that the water content measurement by TDR can be affected by the salinity level, fine contents, and the degree of saturation of the soil.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.239-242
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• 1996

This experiment was conducted to utilize the basic information for salinity tolerance using Dongjinbyeo, Mangeumbyeo, Hwangkeumcheong, Nihonbare and Norin 29 as Japonica rices. Salinity level, 0.3, 0.6, 0.9, 1.2 and 1.5%, were treated and germination rate, recovering rate and radicle length of seeds were measured. The germination rate showed the range from 92 to 100% at the concentration of 0.6% of NaCl. However, it decreased at 0.9% and rapidly reduced at 1.2% above for all varieties. Recovering rate for salt damage of seeds was favored in Dongjinbyeo, Mangeumtyeo, Hwangkeumcheong about 92 to 98% after two days of transfering, but 73 to 76% in Nihonbare and Norin 29 were represented. The radicle length revealed shorter with decreased salinity level, particularly all varieties showed one centimeter less at the concentration of 1.2% above.

• The Journal of Engineering Geology
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• v.10 no.2
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• pp.150-171
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• 2000

In the Cheju Island, there are high salinity water yield in the coastal area. There are various reason; the main reason is low-groundwater level by the structure of geology, and over-yielding etc. This study analysis water quality, the distribution of high salinity wells. 16 sample well logged the electronic geology survey. As result of distribution of Cl$^-$ is the East Area is high than other areas. Water quality test data divides 6 group by sea level of well bottom: over Om, Om~-1Om, -10~-20m, -20~-30m, -30~-40m, under -40m. According collect data of Kriging, and logged the electronic geology survey, and other survey are related chlorine(Cl$^-$). The map of Cl$^-$ distribution was made. Bukcheju Gun, Hallim Up, there are 2 wells prevent high salinity water. Both of well are effective grout sill salinity water intrusion aquifer.

• Journal of Wetlands Research
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• v.8 no.4
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• pp.41-47
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• 2006

Global climatic changes are expected to influence various biogeochemical processes in wetland ecosystems. In particular, coastal mud flat is anticipated to be affected directly by temperature increase as well as indirectly by a sea level rise and changes in precipitation. This study aimed to determine changes in methane production under different temperature and salinity by employing a laboratory-scale manipulation experiment. Soil samples were collected from a mud flat in Dong-Gum Kang-Hwa island in winter and two types of experiments were conducted. In the first experiment soil samples at 0-5 cm, 5-10 cm depth were incubated under same salinity with pore water and diluted salinity to 50 % of natural condition for 20 days and methane production was measured every other days. In the second experiment, soil samples at 5-10 cm depth were incubated in different temperature, $5^{\circ}C$ and $15^{\circ}C$, under same salinity conditions with first experiment for 31 days and methane production was measured. Results of the first experiment revealed that higher amount of methane was produced at 5-10 cm depth, and salinity effect was predominant at the end of the experiment. The second experiment showed that methane production was higher in $15^{\circ}C$ than $5^{\circ}C$. In addition, methane production was higher when sea water diluted to 50 % compared to control. Global climatic changes are expected to influence various biogeochemical processes in wetland ecosystems. In particular, coastal mud flat is anticipated to be affected directly by temperature increase as well as indirectly by a sea level rise and changes in precipitation. This study aimed to determine changes in methane production under different temperature and salinity by employing a laboratory-scale manipulation experiment. Soil samples were collected from a mud flat in Dong-Gum Kang-Hwa island in winter and two types of experiments were conducted. In the first experiment soil samples at 0-5 cm, 5-10 cm depth were incubated under same salinity with pore water and diluted salinity to 50 % of natural condition for 20 days and methane production was measured every other days. In the second experiment, soil samples at 5-10 cm depth were incubated in different temperature, $5^{\circ}C$ and $15^{\circ}C$, under same salinity conditions with first experiment for 31 days and methane production was measured. Results of the first experiment revealed that higher amount of methane was produced at 5-10 cm depth, and salinity effect was predominant at the end of the experiment. The second experiment showed that methane production was higher in $15^{\circ}C$ than $5^{\circ}C$. In addition, methane production was higher when sea water diluted to 50 % compared to control. These results suggest that methane production is highly influenced by changes in temperature and salinity in coastal mud flat. And that global climatic change may induce biological feedback by affecting production of another greenhouse gas, namely methane from coastal mud flat.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.6
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• pp.492-499
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• 2009

Effect of drip irrigation on soil salinity control and growth of vegetable crops was studied in the three reclaimed lands of Korea in 2007. Drip irrigation was done one or two times per month for reduction of salt stress by using vinyl hose with tiny holes laid on ridge surface under black plastic film mulch during growing season of cabbage and chinese cabbage. It was observed that drip irrigation was generally effective to soil salinity control, but soil salinity variation of some place was not fully solved to lower down under level of free salt stress. It is also considered that high salinity of runoff water spilled out from cultivation ridge plays another key role for soil salinity management. Consequentially, this soil salinity variation might be one of factors brought low average yield and low commercial ratio of agricultural products. Relation between soil salinity and head growth of cabbage and chinese cabbage was well expressed as logarithmic function. Surface soil EC to reach at 50% of growth reduction to the heaviest head can be estimated was $6.1dS^{\circ}{\S}m^{-1}$ for cabbage and $5.7dS\;m^{-1}$ for chinese cabbage transplanted at optimum season.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.483-488
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• 1993

This study was conducted to obtain the basic information for easily judgement to level of salinity stress of the reclaimed land. Rice varieties used were Nakdongbyeo and Chilsungbyeo. In seedling stage, 13 day-old seedlings were subjected to salt solution (0, 30, 60, 90mM) for 8 days. In reproductive stage, 30 day-old seedlings were transplanted 3 hills(3 seedlings /hill) per plastic pot (diameter 28${\times}$depth 30cm). Salinity stress was given by immersing pot in the salt solution(sea water) with 4 concentrations(0, 30, 60, 90mM)for 8 days at booting stage. The stomatal resistance was increased with salinity concentrations. Salinity stress appeared to be more sensitive in seedling stage than in reproductive stage in each concentrations. The photosynthesis was decreased in salinity treatment. Salt-treated periods influenced unfavorably stomatal resistance in each stages. The leaf chlorophyll content was remarkably decreased by increasing salt concentrations. The absorption of Na+ and Cl￣ were increased as salt concentration in the culturing medium became higher, but there was no appearent difference in the absorption of K+, Mg++, and Ca++. The plant height and root length were decreased in salinity treatment. The inhibitory effect of salinity stress on root growth was more severe than in shoot growth. The stomatal resistance could have been used as bio-information.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.455-460
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• 1999

In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was $45{\sim}50^{\circ}C$ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at $40^{\circ},\;45^{\circ}$ and $50^{\circ}C$ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were $10^{4-7}/g$, but they decreased $10^{1-5}/g$ after 48 hrs. Histamine contents during preheating process at $40^{\circ}\;and\;45^{\circ}C$ were gradually increased, whereas at $50^{\circ}C$ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at $50^{\circ}C$ samples were lower level than that of $40^{\circ}\;and\;45^{\circ}C$ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.