• Proceedings of the Korean Society of Crop Science Conference
• /
• 2001.05a
• /
• pp.252-253
• /
• 2001

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1994.10a
• /
• pp.74-75
• /
• 1994

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1997.05a
• /
• pp.112-113
• /
• 1997

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.04a
• /
• pp.37-37
• /
• 2022

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.232-232
• /
• 2017

Rice yields are determined by the number of spikes per unit area, the number of rice per grain, the rate of ripening, and the weight of brown rice gravel. Among these yield components, the most important factor that reflects the characteristics of rice is the number of rice per grain and the number of rice per grain. The characteristics of rice panicle are influenced by genetic factors rather than environmental factors and revealed that it had different genetic characteristics in each of Japonica, Indica and Japonica ${\times}$ Indica type. In general, the number of rice per grain is affected by number of secondary rachis branches and generated spikelets number of secondary rachis branches. This study conducted to investigate the characteristics of the grain according to the planting density of two varieties of Jap. ${\times}$ Ind. type. Number of primary rachis branches and number of primary rachis branches of Palbangmi variety were 9.9 ~ 10.6 and 53.4 ~ 58.5, respectively. Number of secondary rachis branches and number of secondary rachis branches were 25.8 ~ 29.6, 85.8 ~ 101.4, Number of tertiary rachis branch and number of tertiary rachis branches were 1.0 ~ 2.4 and 2.0 ~ 6.1, respectively. Number of primary rachis branches and number of primary rachis branches of Semimyeon variety were 8.6 ~ 9.5 and 43.1 ~ 47.8, respectively. Number of secondary rachis branches and number of secondary rachis branches were 21.0 ~ 24.9, 66.2 ~ 77.9, Number of tertiary rachis branch and number of tertiary rachis branches were 1.6 ~ 2.6 and 3.8 ~ 6.3, respectively. The ratio of the spikelets of primary, secondary and tertiary rachis branches of Palbangmi variety were 37.7 ~ 39.4, 58.0 ~ 60.5 and 1.2 ~ 3.1%, respectively, and those of Semimyeon were 40.1 ~ 42.6 55.0 ~ 56.4 and 2.5 ~ 3.4% respectively. Number of primary and secondary rachis branches of Palbangmi variety showed no difference among the planting density. However, generated spikelets number of secondary rachis branches and ripening rate were higher with lower planting density. The number of secondary rachis branches and generated spikelets number of secondary rachis branches per acre decreased as the planting density increased in the Semimyeon variety

• The Korean Journal of Food And Nutrition
• /
• v.30 no.6
• /
• pp.1149-1156
• /
• 2017

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS-14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

• Korean Journal of Food Science and Technology
• /
• v.50 no.2
• /
• pp.143-151
• /
• 2018

The quality and physicochemical characteristics of the soybean flours after germination and roasting were evaluated to partly fulfill the purpose of establishing quality standards of soybean flours for each of their applications. Moisture content of roasted soybean flours decreased significantly based on the roasting conditions, and crude ash, protein, and fat content increased. Water binding capacity increases with an increase in roasting temperature and time; however, water solubility index and swelling power decreased. The lightness of roasted soybean flour decreased significantly, and its redness and yellowness increased in intensity. Phenolic compounds and radical scavenging activity of roasted soybean flour increased with an increase in roasting temperature and time. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of roasted soybean flour without and with germination was 380.88-537.32 and 419.34-587.99 mg TE/100 g, respectively. Consequently, it is necessary to set quality standards for each application, considering the quality and antioxidant properties of roasted soybean flours.

• Korean Journal of Medicinal Crop Science
• /
• v.9 no.4
• /
• pp.301-309
• /
• 2001

This study was conducted to provide the basic information on safflower collections and to identify the variations which could be utilized in safflower breeding programs. The agronomic characteristics was used to clarify the genetic relationships among safflower collections and to classify them into distint genetic groups. There were 21 early maturing collections with less than 80 days in number of days from planting to flowering. The number of primary and secondary branches ranged ${3.8{\sim}14.8\;and\;0{\sim}26.9}$, respectively, and two collections, IT201434 and IT202723, were found to be high branch types. The 101 safflower collections were classified into 11 groups based on the complete linkage cluster analysis using agronomic characteristics. The I, II, III, IV, IX, X and ? groups included the 25%, 33%, 14%, 8%, 2%, 1% and 1% of the collections, respectively. All the collections in the group III were Korean landraces. The collections in group X could be characterized as early emergence, late flowering and high yield components such as the number of capitula per plant, number of seeds per capitula and seed weight per plant. The number of capitula per plant and seed weight per plant, i.e., the two main yield components, had the highly significant positive correlations with stem diameter, number of the primary branches, number of the secondary branches, number of leaves and leaf length.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.1
• /
• pp.149-159
• /
• 2018

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at $240^{\circ}C$ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.64 no.4
• /
• pp.287-298
• /
• 2019

The aim of the present study was to compare the germination and seedling characteristics of rice varieties grown under various flooding conditions and different temperature and oxygen levels and to identify germplasm suitable for wet direct seeding. Three anaerobic germination tolerant (AGT) genotypes (PBR, WD3, KHO) and eleven Korean rice varieties (KVs) adapted for direct seeding were evaluated for seedling performance under different temperatures (15, 18, 21, and 24℃ ) and oxygen levels (Low, Normal, High). Compared with the KVs, the AGT genotypes (especially KHO and PBR) exhibited relatively high germination and survival rates and coleoptile and radical growth rates under low temperature and low oxygen conditions, thereby indicating their suitability for wet direct seeding. Among the KVs, 'Dongan,' 'Jungan,' and 'Cheongdam' rice exhibited the highest survival rates under low temperature and low oxygen conditions. Three-way ANOVA indicated that temperature had the greater effects on seedling characteristics (43.2-78.0%) than either oxygen level (15.4-37.5%) or genotype (2.0-29.8%) did. Therefore, in direct seeding cultivation, temperature was the most important environmental factor for seedling establishment.