• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.4
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• pp.277-282
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• 2016

The consumption of waxy corn is steadily increasing in Korea. Waxy corn is harvested before it reaches full maturity and consumed immediately or follwing cold storage. Glutinous and sweet kernels are preferred due to their high palatability. The kernel properties can change rapidly following harvest, and, therefore, optimal conditions to maintain the kernel quality of corn should be identified. In addition, the timing of harvest of waxy corn ear should be also determined for optimal marketable corn production. From 10 days after silking (DAS) to25 DAS. fresh ear weight and single kernel weight rapidly increased from 78.3 g and 1.13 g, respectively, to 224.9 and 3.61 g, respectively. However, by 30 DAS both fresh and single kernel weight decreased by 10.6% and 6.1%, respectively. Kernel hardness significantly increased up to 25 DAS, and a further slight increase in kernel hardness was observed at 30 DAS. Total sugar content in kernel decreased from 12.5% at 10 DAS to 3.5% at 35 DAS, which was the result of the conversion of sugars to starch during ear development. Crude protein content in kernel did not vary significantly in comparison to kernel hardness. During storage of ear, kernel hardness increased from $726g\;cm^{-2}$ at harvest to $1894g\;cm^{-2}$ following 28 days of storage at a low temperature ($0^{\circ}C$). Kernel hardness increased 2.5 fold from 15 DAS to 30 DAS. Soluble protein level in kernel increased until 10 DAS, following which a slight decrease was observed. The soluble protein content decreased from 1.85% at 5 DAS to 1.45% at 35 DAS. Total sugar content in kernel decreased regardless of storage temperature; however, the rate of reduction was lower at $0^{\circ}C$ than that observed following storage at $4^{\circ}C$ and $10^{\circ}C$. The rate of reduction in kernel moisture content was also lower at $0^{\circ}C$ than that observed at $4^{\circ}C$ and $10^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.190-194
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• 2000

Double cropping is important for increase of farm income and rate of arable land utilization. This study was carried out to obtain information for optimum plant density of the second crop in a double cropping system. A waxy corn hybrid, Chalok #2, was sown on July 10 at the first corn cropping site. Growth characteristics and yield response of fresh waxy corn were examined under different planting densities, which were 55.5, 66.6, 83.3, and 111.1 thousands plants ${ha}^{-1}$. Plant height was higher under high planting density than low planting density and 154cm at the 55.5 thousand plants ${ha}^{-1}$, and 168cm at the 111.1 thousand plant ${ha}^{-1}$. It showed same trends in ear height and gravity center height. But planting density did not affect root lodging and silking date. At the silking stage, stalk and leaf dry matter weight and leaf area index (LAI) were increased significantly with increasing planting density, Filled ear lengtg was shortened significantly under the hi임est planting density (111.1 thousand plants ${ha}^{-1}$), while ear length and ear diameter were no differences among planting densities. The number of marketable ears increased with increasing planting density, but husked fresh ear weight was the highest at 83.3 thousand plants ${ha}^{-1}$ with 11.2MT ${ha}^{-1}$and optimum planting density was estimated as about 80 thousand plants ${ha}^{-1}$.

• Korean Journal of Agricultural and Forest Meteorology
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• v.23 no.4
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• pp.405-414
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• 2021

This study predicted waxy corn harvest date in South Korea using 30-year (1991-2020) hindcasts (1-6 month lead) produced by the Pusan National University Coupled General Circulation Model (PNU CGCM)-Weather Research and Forecasting (WRF) chain. To estimate corn harvest date, the cumulative temperature is used, which accumulated the daily observed and predicted temperatures from the seeding date (5 April) to the reference temperature (1,650~2,200℃) for harvest. In terms of the mean air temperature, the hindcasts with a bias correction (20.2℃) tends to have a cold bias of about 0.1℃ for the 6 months (April to September) compared to the observation (20.3℃). The harvest date derived from bias-corrected hindcasts (DOY 187~210) well simulates one from observation (DOY 188~211), despite a slight margin of 1.1~1.3 days. The study shows the possibility of obtaining the gridded (5 km) daily temperature and corn harvest date information based on the cumulative temperature in advance for all regions of South Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.3
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• pp.308-317
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• 2015

The aim of the present study was to investigate the ear and kernel characteristics of colored waxy corn hybrids during ripening according to different sowing dates. Heukjinjuchal and Eolrukchal 1 were sown at April 20 (first cropping) and July 20 (second cropping) in 2011~2012. The accumulated temperature from silking to harvesting was about $590{\sim}610^{\circ}C$. It takes 23~24 days when Heukjinjuchal and Eolrukchal 1 were sown in April 20, but July 20 sowing takes 32~35 days. Ear weight, ear diameter, 100-kernel weight and starch content of colored waxy corn were increased as ears matured (p<0.05). Growth temperature was getting decreased during the ripening stage of second cropping, the rate of ear and kernel development had slowed. Starch granules started to accumulate in the cells around the pericarp, then developed in the cells around the embryo. In the second cropping, starch granules in the kernel of colored waxy corn were less compact than the first cropping. The contents of total anthocyanins, cyanidin-3-glucoside and pelargonidin-3-glucoside were increased according to ripening (p<0.05). These results will be helpful to farmers for double cropping of colored waxy corn cultivation and management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.593-597
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• 1995

To measure theological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. The effects of heating temperature on the viscosity of starch dough with $36{\sim}52%$ moisture contents were examined in terms of Arrhenius equation. The activation emergy(Ea) of the dough viscosity from the effect of heating temperatures changed from negative(-) to positive(+), as the moisture content increased from 44% to 48% in the corn starch dough and from 44% to 44% in the waxy corn starch dough.

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.96-97
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• 2000

• Proceedings of the Korean Society of Crop Science Conference
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• 2000.04a
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• pp.312-313
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• 2000

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.124-125
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• 2006

• Proceedings of the Korean Society of Crop Science Conference
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• 1999.05a
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• pp.172-173
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• 1999