• 한국작물학회:학술대회논문집
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• 한국작물학회 1995년도 춘계 학술대회지
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• pp.84-85
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• 1995

• 한국작물학회:학술대회논문집
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• 한국작물학회 1999년도 춘계 학술대회지
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• pp.128-129
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• 1999

• 한국작물학회:학술대회논문집
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• 한국작물학회 1999년도 춘계 학술대회지
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• pp.130-131
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• 1999

• 한국작물학회:학술대회논문집
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• 한국작물학회 2004년도 춘계 학술대회지
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• pp.162-163
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• 2004

• 한국작물학회:학술대회논문집
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• 한국작물학회 2001년도 춘계 학술대회지
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• pp.120-121
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• 2001

• 한국작물학회:학술대회논문집
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• 한국작물학회 2020년도 춘계학술대회
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• pp.110-110
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• 2020

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.260-260
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• 2017

High temperature is one of major environmental stress. Heat in flowering season of wheat is able to effect negatively to fertilization and also heat effect to maturity. Therefore, Heat stress effects severely to qualities of wheat and yield productivity. In this study, we evaluated to agronomic characteristics and qualities by high temperature in 13 Korean wheat varieties. Weight of 1,000 grains decreased when wheat got the heat stress. In particular, heat stress during the heading dates were more damaged than after the end of heading dates except two varieties Keumkang and Jokyoung. Plant height of each cultivar under high temperature and normal field averaged 80.5 cm and 83.0cm, respectively. The length of spike and awn in each cultivar were similar to both condition. Flour yield and gluten contents of most heat damaged wheat decreased. Under the temperature, protein contents of six varieties like as Keumkang, Baekjoong, Hojoong, Yeonbaek, Joah and Shinmichal 1 decreased but the others increased. The sedimentation values (SDSF) of four varieties decreased under the high temperature. But SDSF of 7 varieties like as Baekjung, Suan, Hojoong, Jojoong, Uri, Shinmichal and Shinmichal 1 was increased. The lightness (L) of wheat flour derived from high temperature treated wheat was darker than non-treated wheat. As a result of this research, we confirmed that agricultural traits and qualities decreased in heat damaged wheat.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.258-258
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• 2017

We received 73 wheat resources from CIMMYT for analysis of agricultural characteristics and qualities of them. We sowed 73 lines and 4 Korean varieties in fall and spring to compare differences of wheat traits between fall and spring seeding. The heading and maturity date of fall seeding lines has coming faster average 18 days than spring seeding lines. Fall seeding lines have more number of spike per $m^2$ and grain number of spike. Spike and awn length of spring seeding lines were shorter than fall seeding lines and stem length was variable to varieties in both condition. Protein contents of five of 73 lines, Jokyoung and Jopoom varieties decreased but the others increased. The sedimentation values of 34 lines include Jokyoung and falling number (F/N) of 44 lines include two varieties, Keumkang and Jokyoung, decreased but the others increased, respectively. Particle size was presented that most spring seeding lines were bigger. However, when it sowed in fall, the lightness (L) of wheat flour was lighter. Consequently, we confirmed when it was sowed in spring, agricultural traits and qualities of wheat got weak.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2000년도 춘계학술대회논문집
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• pp.48-51
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• 2000

In plate mill studies on crop decrease of the top and bottom ends of hot rolled plate have been performed. The plane view shape for the thin plate after broadside rolling was controlled by roll gap difference with AGC in broadside rolling process. New models for thin slab after broadside rolling have been formulated based on the actual production rolling data to give optimal rolling condition A new plate rolling method called by dog bone rolling has been applied making it is possible to prevent non-uniform plastic deformation at top and bottom ends. By new rolling method crop losses of rolled plate have been improved by 10% on average with an effective fishtail crop shape.

• 한국작물학회지
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• 제58권4호
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• pp.362-366
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• 2013

이 연구는 조제방법에 따른 수확시기별 청보리의 사료가치 및 발효품질을 평가하기 위하여 실시하였다. 그 결과, 청보리 원재료의 사료가치는 수확시기가 늦어짐에 따라 조단백질, NDF와 ADF 함량은 감소하고, TDN 함량은 증가하였다(P<0.05). 이러한 수확시기별 사료가치의 변화는 사일리지에서도 제조 전과 같은 경향이었으며, 사일리지 제조 전후를 비교하여 볼 때, 조단백질과 섬유소 함량이 다소 증가되는 경향을 보였다. 조제방법별로 볼 때 베일과 초퍼에 따른 사료가치의 차이는 보이지 않았다. 사일리지의 pH는 모든 처리구에서 수확시기가 늦어질수록 높아지는 경향을 보였고, 유기산 함량은 사일리지 조제방법에 관계없이 수확시기가 늦어질수록 줄어드는 경향이었으며(P<0.05), 조제방법별로 볼 때 품종에 관계없이 일반수확보다 초퍼에서 젖산함량이 약 23%정도 증가하는 경향이었다(P<0.05). 이상의 결과를 종합하여 볼 때, 청보리는 황숙기에 수확하는 것이 유리하며, 베일보다는 초퍼로 사일리지를 제조하는 것이 발효품질을 향상시킬 수 있는 방법이라고 사료된다.