• 한국작물학회지
• /
• 제47권
• /
• pp.200-215
• /
• 2002

There are some international standards and organization controling the quality characteristics of varieties and seeds such as UPOV, OECD, ISTA, AOSA. The National List system to check variety performance such as quality characteristics of plant varieties and seeds was established by each countries. The UPOV (International Union for the Protection of New varieties of Plant) regulates the requirement of plant variety protection that is distinctness (D), uniformity (U), stability (S) (here in after called DUS), Novelty and Denomination, and some quality characteristics are used to examine the requirement of plant variety protection by each crops. OECD (Organization for Economic Cooperation Development) seed scheme regulates the seed certification for seed trade between countries. ISTA (International Seed Testing Association) and AOSA(Association for Official Seed Analyst) regulates the seed analysis standard and methods. Most of the countries in Europe has the National List system, which check the value for cultivation and use(VCU), that is to say, variety performance such as yield, quality and stress to environment. All the seeds should be enlisted in the National List before sell the seed in their country. All the quality characteristics checked variety performance are for instance, amylose and amylopectin content in rice, molting quality, $\beta$-glucan, protein in barley, protein and sugar content in soybean, sugar and amylopectin content in corn etc. Conditions for the protection of new variety of plant are DUS. Quality characteristics may be the important characteristics and used to check DUS in crop by crop. It is very important to develop a new characteristics and establish standard method fur examine the VCU and DUS test for each crop.

• 한국작물학회지
• /
• 제43권4호
• /
• pp.269-272
• /
• 1998

Characteristics of seed and plant growth of the nine local collections of the medicinal plant, Agastache rugosa were evaluated. Seed size of the collection from Garyungsan was larger than the others. Seeds of Damyang collection were the smallest in size. Seeds of the collections were mostly oval shaped. There were no differences between brown and black seed coat color groups in seed width, ratio of seed length to seed width and 1,000 seed weight. Stem lengths of Garyungsan and Bongpyung collections were 99.9 and 95.6 cm, respectively, and were longer than Damyang and Jindo collections. Garyungsan collection had long leaf shape. Leaf size was the smallest for Damyang collection, but was the largest for Bongpyung collection. Inflorescence length of Mokpo collection (15.6 cm) was longer than the average over all collections (12.3 cm). Damyang collection was the shortest (10.1 cm) in inflorescence. Top dry weight of each collection from Soonchun, Bongpyung, Mokpo, Jindo, and Gurye was greater than the average over all collections (20.38 g/plant). Jinju and Damyang collections had less top dry matter than others. There was no difference in the growth traits examined between brown and black seed coat groups. The brown seed group was greater in leaf weight than the black seed group. However, these two groups were not different in stem and inflorescence weight. Collections of A. rugosa from Bongpyung, Soonchun, and Mokpo were promising for commercial cultivation because of their great top dry weight, especially in leaf and inflorescence.

• 한국식품조리과학회지
• /
• 제29권3호
• /
• pp.283-289
• /
• 2013

We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.

• 한국식품저장유통학회지
• /
• 제7권1호
• /
• pp.80-83
• /
• 2000

The quality characteristics of bread processed with the addition of roasted safflower seed powder were evaluated Safflower seed powder was roasted at 180$^{\circ}C$ for 20 min and pulverized below 45mesh size. Bread was processed by addition of control, 1, 2, 3 and 4% safflower seed powder at basic formulation. Dough raising power was increased as the addition of safflower seed powder increase, but Hunter's L value was decreased, From the sensory evaluation of safflower seed bread, color score was decreased significantly as the addition of roaste safflower seed powder increase, but overall acceptance had no significantly difference between control and added 4% of safflower seed.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2022년도 추계학술대회
• /
• pp.303-303
• /
• 2022

The purpose of this study was to evaluate agronomic characteristics and identify the useful traits to utilize the wheat genetic resources for breeding programs by understanding the phenotypic variation among germplasm through multivariate analysis. In this study, a total of 394 wheat accessions were characterized for 15 agronomic traits using the National Agrobiodiversity Center (NAC) descriptor list, of which 31 accessions from 6 species and 363 unidentified accession (Triticum spp.) available at the NAC, Rural Development Administration (RDA), Korea. Growth characteristics such as leaf width, culm length, spike length, spikelet length, solid stemmed, days to heading, days to maturity, grain-filing period, and also seed characteristics such as width, height, area, perimeter, circle, solidity, and germination percent were studied. Among the 15 agronomic characteristics, the germination percent showed the smallest variation between resources (CV = 0.4%), and the spikelet length (CV = 66.5%) showed the highest variation. A strong positive correlation was found between seed traits such as seed height and seed area (r = 0.90), seed height and seed perimeter (r = 0.87) and seed length and width (r = 0.80). Principal component analysis (PCA) was conducted and the first five principal components comprised 76.7% of the total variance. Among the first five PCs, PCI accounted for 28.5% and PC2 for 20.0%. Wheat resources (394) were classified into four clusters based on cluster analysis, consisting of 215 resources(I), 117 resources(II), 48 resources(III), and 14 resources(IV). Among the clusters, the resources belonging to Cluster III showed the lowest seed width, height, area, and perimeter characteristics compared to other clusters. The wheat resources belonging to cluster IV had small seed width and low germination percent, but took longer to form heads and mature than resources in other clusters. These results will serve as the basis for further genetic diversity studies, and important agronomic characteristics will be used for improving wheat, including developing high-yielding and resistant varieties to biotic and abiotic stresses via breeding programs.

• 한국축산식품학회지
• /
• 제43권6호
• /
• pp.961-974
• /
• 2023

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a_w, CIE b^*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

• 한국약용작물학회지
• /
• 제26권5호
• /
• pp.354-361
• /
• 2018

Background: This study was conducted to investigate the growth characteristics, root yield and curcuminoid content of turmeric (Curcuma longa L.), cultivated using mother seed rhizomes (MR) and finger seed rhizome (FR) of different sizes. MR are attached to the stem, and FR are connected to the MR, and are used as a general seed rhizome. Methods and Results: Seed rhizomes of different types and sizes were used: large, medium and small for FR, and large, half-sized, and small for MR. These were assigned to the experimental groups and cultivated under greenhouse conditions. The growth characteristics, root yield, and curcuminoid content did not show clear difference between MR and FR, but suggest that the larger seed rhizomes (above 30 g) could have higher root yields. On average, harvested mother rhizomes (HMR) contained more curcuminoid than harvested finger rhizomes (HFR), while the yield of HFR was higher than that of HMR. The higher weight of harvested roots correlated significantly with elevated curcuminoid content. Conclusions: The two seed rhizomes, MR and FR, did not differ in root yield and curcuminoid contents, but larger seed rhizomes may produce better root yields. This suggest that the optimum seed rhizome is larger FR, to produce higher yields and quality in turmeric root production.

• Plant Resources
• /
• 제6권2호
• /
• pp.94-97
• /
• 2003

The objective of this study is to investigate morphological characteristics of seeds and effects of environmental factors such as light and temperature on the germination and seedling growth of Adenophora triphylla var. japonica, Codonopsis lanceolata, Platycodon glandiflorum, Which belongs to Campanulaceae and useful for on oriental medicine materials. Seed shape of Codonopsis lanceolata is Elliptic. Platycodon glandiflorum is Oblong. Color of seed coats varied from yellow to dark brown. Seed size of Adenophora triphylla var. japonica is 1.37mm in length, 0.69mm in width. One thousand-seed weight of Adenophora triphylla var. japonica is 258mg. Seed size of Codonopsis lanceolata is 4.45mm in length, 2.11mm in width. One thousand-seed weight of Codonopsis lanoceolata is 1,278mg. Seed size of Platycodon glandiflorum is 2.31mm in length, 1.10mm in width. One thousand-seed weight of Platycodon glandiflorum is 988mg. Optimum temperatures for seed germination and seedling growth range from 20 to $25^{\circ}C$.

• 한국산림과학회지
• /
• 제96권3호
• /
• pp.317-324
• /
• 2007

종자 공급 방안 개선에 필요한 기초 자료 획득을 위해 소나무 우량 임분 3개소를 대상으로 2003년부터 2006년까지 구과 생산량에 따른 종자 및 발아 특성을 분석한 결과 다음과 같은 결과를 얻었다. 구과 생산량은 2년을 주기로 하여 풍 흉 상태를 보였다. 주요 종자 특성 중 종자 생산 능력과 충실 종자율은 대체적으로 구과 생산량과 유사한 경향을 보인 반면 성숙 종자율과 종자 효율은 반대 경향을 나타내었다. 종자 특성과 구과 생산량과의 회귀분석 결과에서도 종자 생산 능력 ($R^2=0.682$, p<0.01)과 충실 종자율($R^2=0.l61$, non-significant)은 정(+)의 경향을, 성숙 종자율($R^2=0.418$, p<0.05)과 종자 효율($R^2=0.308$, non-significant)은 부(-)의 경향을 나타내었다. 발아 특성에 있어서 발아율은 대체적으로 구과 생산량과 유사한 경향으로 나타났으나, 평균 발아 일수는 반대의 경향을 보였다. 회귀분석결과에서도 발아율은 구과 생산량과 정(+)의 관계($R^2=0.576$, p<0.01)를 보인 반면, 평균 발아 일수는 부(-)의 관계($R^2=0.400$, p<0.05)를 보여 구과 생산량이 많은 시기에 이를 채취하여 사용할 때 발아율도 높고 발아에 소요되는 기간도 짧아져 즉, 발아 효율이 높아짐을 알 수 있었다.

• 한국생활과학회지
• /
• 제22권6호
• /
• pp.723-736
• /
• 2013

To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.