• Journal of Plant Biotechnology
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• v.1 no.2
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• pp.91-95
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• 1999

Genetic engineering of stone fruit species like apricot, plum, peach and cherry are hampered by the inefficient and low-level regeneration processes in tissue culture. The first transgenic stone fruit species have emerged from transformed hypocotyls. These great achievements were applauded by the scientific community contrary the fact that hypocotyl derived transgenic plants have no real brooding value. Tissue culture of different organs of valuable cultivars are recorded with an extremely low-level of regeneration in the literature. To improve the tissue culture basis of stone fruit plants an extensive tissue culture programme were launched and dozens of different media were compared including a series of hormone concentration in the tissue culture systems. Our continuous efforts were crowned by a very efficient method for achieving up to 30-40% regenerable petioles. Usually on a single petiole several well-separated meristems were induced. After 3-4 weeks of cultivation shoots were developed. The basic media $K_2$ were supplemented with 10g/L saccharose, 10g/L glucose and 10g/L maltose. The following plant hormones were used BAP 1mg/L, TDZ 1mg/L, 2-iP 1mg/L and IAA 0,1 mg/L concentrations. The Petri dishes were kept for 3 weeks in dark at a temperature 22$^{\circ}C$ for 8 hours and 22-24$^{\circ}C$ for 16 hours. The Petri dishes were sealed with Parafilm. The regeneration of the petioles were genotype independent and we were able to regenerate different plum cultivars with almost the same efficiency.

• Horticultural Science & Technology
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• v.17 no.1
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• pp.21-22
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• 1999

'Choha' was released by the National Horticultural Research Institute in 1997 as a new early-maturing and high-quality apricot variety, which originated from the crossing of 'N.Y. 472' and 'Early Orange' in 1986. This variety was tested as 'Wonkyo Sa-05' at 4 areas for 3 years from 1995. 'Choha' is resistant to fruit cracking by rainy spells just before fruit maturing. Fruits mature in late June, earlier than any other varieties. The content of soluble solids is $12.5^oBx$ and fruit acidity is low. Fruits are relatively large, about 60g in weight.

• Fashion & Textile Research Journal
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• v.10 no.1
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• pp.22-29
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• 2008

In this study, it is investigated the types and the compounding method of flower patterns and the uses of flower patterned fabrics in Chosun Dynasty. Research was done through the references of exhumed clothing during 16-17th century. Our ancestors had used the various flower patterns based on Buddhism, Taoism and Confucianism onto the fabrics. The flower patterns on the fabrics were expressed with the other patterns such as treasure patterns, letter patterns or bird patterns. And the flower patterns symbolized the various good meanings such as longevity, integrity and prosperity etc. In the order of the percentage, the types of the flower patterns were shown Lotus(27.31%), Arabesque(26.85%), Japanese apricot(14.81%), Peony(8.79%), Flowering plants(6.94%), Chrysanthemum(6.01%), Pomegranate(2.31%) patterns and so on. Especially the Lotus pattern was shown up most frequently. That of shape was designed as blooming(開花), full bloom(滿開) and the side of flower(側面). By the compounding method, the compound types mixed with the other patterns were used much more than the individual types composed by its own pattern. The flower patterns were used a lot in Jeogori(Jacket) regardless of the ganders and in men's Po(coat) including Cheollik(天翼), Dappo(胡), Jeonbok(戰服), Dahnryoung(團領), etc. Also contrary to these days, the flower patterned fabrics had come out in the shrouds. Judging from these facts, our ancestors wished that the meaning of the immortal life was included in the flower pattern.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.481-488
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• 2010

The objective of this study was the development of the preparation method of fermented turnip juice. The yields and soluble solids of fermented turnip juice were 41.2, 52.8, 56.4 and 57.4%, and 34.3, 42.4, 48.6 and 54.7 $^{\circ}Brix$ with 40, 60, 80 and 100% addition rate of turnip quantity, respectively. The major organic acids in turnip juice were succinic acid, isobutyric acid and fumaric acid, and these organic acids were decreased after fermentation. On the other hand, lactic acid, formic acid, acetic acid, propionic acid and butyric acid were produced during the fermentation. Soluble solid and pH value in fermented turnip decreased by time-dependently. Free radical scavenging activity was increased by fermentation of turnips and nitrate scavenging effects were the highest in pH 3 and increased with adding Omija or Japanese apricot. The best preparation method of fermented turnip juice was fermentation at $24^{\circ}C$ 12-15 days after adding 40% of sucrose to total quantity. As adding Omija, organic acid contents were increased and sensory evaluation was improved in fermented turnip juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.202-207
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng extract, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria and unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$^{\circ}C$ and the sensory evaluations were carried out at 1st, 3rd and 5th week. As a result of sensory test, unfermented ginseng-whey beverage (A) with sweetener and honey (storage at cold temp.) in overall eating quality obtained the best score (8.64~8.86) due to stronger sweetness and weaker sourness, bitterness, astringent taste and aftertaste. The fermented ginseng-whey beverage (C) which was stored at 4$^{\circ}C$ with inoculation of Lac. acidophilus and Lac. delbrueckii sub-sp. bulgaricus and the unfermented samples stored at room temperature with sweetener, honey and Japanese apricot received a good evaluation. But, the fermented beverages (E, F) stored at room temperature obtained the lowest score (2.92~3.58).

• Advances in Energy Research
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• v.4 no.3
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• pp.189-202
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• 2016

This work emphasized optimum production of biodiesel using non-edible Prunus armeniaca (Bitter Apricot) oil via transesterification collected from the high altitude areas of Himachal Pradesh, India. In this study the author produced biodiesel through the process of transesterification by using an alkali catalyst with alcohol (methanol and ethanol), under the varying molar ratio (1:6, 1:9, 1:12), variable catalyst percentage (1% and 2%) and temperature ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, $85^{\circ}C$). Furthermore, a few strong base catalysts were used that includes sodium hydroxide, potassium hydroxide, sodium metal and freshly prepared sodium methoxide. After screening the catalyst, response surface methodology (RSM) in connection with the central composite design (CCD) was used to statistically evaluate and optimize the biodiesel production operation using NaOH as catalyst. It was found that the production of biodiesel achieved an optimum level biodiesel yield with 97.30% FAME conversion under the following reaction conditions: 1) Methanol/oil molar ratio: 1:6, 2) Reaction time: 3h, 3) Catalyst amount: NaOH 2 wt. %, and 4) Reaction temperature: $85^{\circ}C$. The experimental results showed that the optimum production and conversion of biodiesel through the process of transesterification could be achieved under an optimal set of reaction conditions. The biodiesel obtained showed appropriate fuel properties as specified in ASTM, BIS and En- standards.

• The Plant Pathology Journal
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• v.35 no.3
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• pp.243-256
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• 2019

Field surveys for Plum pox virus (PPV) infection were conducted in stone fruit orchards all over Bulgaria. In total, 1168 out of 3020 leaf samples from cultivated Prunus spp. and wildly growing P. cerasifera trees reacted positive for PPV in DASI-ELISA with the universal monoclonal antibody (MAb) 5B. Further ELISA analyses showed that 987 and 127 isolates belonged to PPV-M and PPV-D serotypes, respectively. The plum and P. cerasifera showed 82.0% and 50.5% levels of infection, respectively followed by the peach (40.0%) and the apricot (32.0%). Five hundred fifty one PPV isolates were further typed by IC-RT-PCR with PPV-Rec, -M and -D-specific primers, targeting (Cter)NIb-(Nter) CP genome region, as 125 isolates were sequenced. The results revealed the presence of PPV-Rec, PPV-M and PPV-D and mixed infections of these strains. PPV-Rec was the most prevalent strain (49.0%), followed by PPV-M (40.1%), while PPV-D was the less spread strain (8.2%). PPV-Rec was the most common strain in plums, including the eight "old-aged" trees from the region of the first Sharka discovery. PPV-M was the most prevalent strain in peach and apricot. Phylogenetic analyses on (Cter)NIb-(Nter)CP of the isolates were performed. PPV-Rec isolates formed a homogeneous group, while PPV-M isolates split into PPV-Ma and PPV-Mb subgroups. Five separated clades were formed by the analyzed PPV-D isolates. Nucleotide sequences of the partial CP coding region of the analyzed isolates revealed a slightly higher intra-strain genetic variability in PPV-Rec and PPV-M isolates, while that of PPV-D strain isolates was higher from the reported for these strains.

• Korean Journal of Organic Agriculture
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• v.23 no.4
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• pp.999-1010
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• 2015

Total phenolic compounds and antioxidant activity were investigated in leaves of organic apricot, filbert, mulberry, persimmon, and pomegranate trees during growing season. Total phenolic compounds and antioxidant activity in leaves of organic apricot and filbert trees were gradually increased from May to June, attained peak in July, thereafter decreased to minimum level in October. In leaves of organic mulberry tree total phenolic compounds and antioxidant activity were simultaneously increased from May to June and sharply decrease to very low level. The leaves of organic persimmon trees showed very high level of total phenolic compounds and antioxidant activity from May to June, thereafter gradually decrease to October. The leaves of organic pomegranate trees showed extraordinarily highest level of total phenolic compounds among five fruit trees investigated in the study during growing stages, as well as maintained higher than 91 percent of antioxidant activity from May to October. Correlation coefficients between total phenolic compound and antioxidant activity of the leaves of five organic trees were the highest in mulberry leaves, and then persimmon, filbert, apricot, and pomegranate, respectively. However, correlation coefficients between total phenolic compound and antioxidant activity of the leaves of organic pomegranate were very low level, and not significant in their relationship.

• Korean journal of applied entomology
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• v.54 no.3
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• pp.191-197
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• 2015

Fruit drop due to Eurytoma maslovskii infestations of Japanese apricot (Prunus mume) is a serious economic issue in most parts of Jeonnam Province, with the exception of the coastal areas such as Wando, Shinan, Yeosu, and Muan. The average incidence of fruit drop was 67% in 2013 and 33.3% in 2014. E. maslovskii larvae overwinter inside the pits of Japanese apricots. Larval survival rates decrease to less than 30% after a rainy summer season. The eggs are long oval of 0.68 mm, 0.29 mm and ivory white. Mature larva is of 6.56 mm, 3.18 mm. Free pupa are black, adult females and males of 6.97 mm, 4.90 mm lengths, respectively, while the ovipositor is 0.64 mm in length. Adult emergence occurs from early April to early May, when Japanese apricot fruits are from 4 mm to 17 mm in diameter. Adults persist for 13.5 d after emergence, and the sex ratio of females to males was found th be 45.9:54.1. Although up to four eggs may be oviposited per fruit, only one larva will ultimately survive, ans the larvae are cannibalistic. The period during which E. maslovskii is able to oviposit on Japanese apricots only lasts from mid- to late April (fruit diameter: 12~16 mm). When the diameter of the fruit is >16 mm, the pit of the Japanese apricot hardens and larvae have difficultly penetrating the stone. Therefore, the most effective method of controlling this pest is to spray orchards with a control agent 2~3 times, at 5 d intervals, beginning in mid- April.

• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.