• 한국식품조리과학회지
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• 제29권1호
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• pp.19-28
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• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.

• 한국환경농학회지
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• 제35권4호
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• pp.256-262
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• 2016

BACKGROUND: 'Shiranuhi' mandarin is one of the popular citrus cultivars in Jeju Island, Korea. However, the emergence of scion roots since the past few years has altered its flowering, fruiting, and quality. Girdling of branches is one of the methods of increasing flowering in citrus trees. METHODS AND RESULTS: This experiment was conducted to determine the effect of girdling on the flowering and yields of scion rooted 'Shiranuhi' mandarin hybrid. We selected normal trees without scion roots as controls. The trees with scion roots were divided into two groups: trees without girdling and with girdling on main branches. Each group contained five replications and the experiment was conducted in Gosan and Harye of Jeju Island. The scion rooted trees revealed severely decreased flowering and low flowering/leaf ratios; however, the leaf/fruit ratio significantly increased. But, girdling on main branches significantly increased flowering and the flowering/leaf ratio. In the scion rooted trees, yields dropped due to poor flowering; however, girdling of branches efficiently improved the yields of the trees. Fruit quality, fruit size, and fruit weight of scion rooted trees were low in comparison with the control, whereas girdling of the branches improved flowering and the fruit weight to some extent. No significant difference in soluble solid contents was observed. CONCLUSION: Girdling is an effective method to induce flowering of the scion rooted 'Shiranuhi' mandarin trees. In addition, yields of scion rooted trees were improved.

• 한국자원식물학회지
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• 제19권2호
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• pp.340-343
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• 2006

개화후 강우 시기가 홍화의 생육과 종실의 품질에 미치는 영향을 구명하기 위해 시험을 수행한 결과는 다음과 같다. 개화후 강우 시기에 따른 지상부 및 꽃 봉오리 병해 발생 정도는 각각 3.3, 1로서 영향을 미치지 않았다. 등숙 비율은 주경은 개화후 $1{\sim}5$일 강우시 37.4%, 1차 분지는 개화후 $6{\sim}10$일 강우시 63.0%로서 가장 낮았다. 10a당 수량은 무강우의 327kg/10a에 비해 개화후 $6{\sim}10$일과 개화후 $11{\sim}15$일 강우시 $282{\sim}281kg/10a$으로서 각각 14% 감소되었다. 종실의 색도(명도=L)는 개화후 $21{\sim}25$일 강우시 73.5, $26{\sim}30$일 강우시 69.9로서 무강우 79.3에 비해 크게 낮아졌다. 이상의 결과에서 볼때 수확기 강우에 의한 종실의 품질 손실 방지를 위해서는 개화후 25일까지는 수확을 해야 할 것으로 사료된다.

• 한국식품영양과학회지
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• 제39권9호
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• pp.1340-1345
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• 2010

기능성 소재로서의 버찌 분말의 이용가능성을 알아보기 위해 버찌 분말을 0, 1, 3 및 5% 첨가한 식빵을 제조하여 품질 특성을 조사하였다. 반죽 및 식빵의 pH는 버찌분말 첨가에 의해 감소하였으나, 무게는 증가하였다. 식빵의 부피, 비용적, 굽기 손실률은 버찌분말 첨가에 의해 유의적으로 감소하였다. 발효팽창력 또한 버찌분말의 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였다. 식빵의 색도 측정 결과는 L(lightness)값과 b(yellowness)값에서 crust와 crumb 모두 버찌 분말 첨가량이 증가할수록 유의적으로 감소하였고, a(redness)값은 crust, crumb 모두 버찌 분말을 첨가할수록 유의적으로 증가하였다. 버찌 분말 첨가 식빵의 견고성, 씹힘성은 버찌 분말의 첨가량이 증가할수록 유의적으로 증가하는 것으로 나타났고, 응집성은 감소하는 것으로 나타났다. 탄력성은 유의적 차이를 보이지 않았다. 항산화 활성은 버찌분말 첨가량이 증가함에 따라 항산화 활성이 증가하였다. 식빵의 관능검사 결과 버찌 분말 첨가는 색, 냄새, 맛, 질감 및 전체적인 기호도를 향상시키는 긍정적인 영향을 미치나 5% 이상의 너무 많은 버찌 분말 첨가는 관능적인 기호도를 오히려 떨어뜨리는 것으로 나타났으며, 버찌 분말 3% 첨가군의 선호도가 가장 좋아 식빵의 품질 및 관능 특성, 기능성을 고려한 버찌 분말 첨가량은 3% 첨가군이 최적 조건일 것으로 판단된다.

• 동력기계공학회지
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• 제15권4호
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• pp.5-10
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• 2011

In case of using rapid vacuum-freeze drying for high quality dry flower of flowering plant, the morphological and physiological characteristics of dry rose showed as the following. The dry ratio of about 82% presented after 1 day in case of using rapid vacuum-freeze drying and it was reached that the optimum storage water content of general dry products was 18%. The dry ratio of about 89% presented after 4 days. This result indicates very short dry time comparing with natural dry time of 12 days. Also, the morphological characteristics of flowering plant in case of vacuum-freeze drying showed similar shape with real flower. The contraction decreased about 9% comparing with real flower under dry time of 72 hours. But the contraction in case of natural dry decreased 36% and showed noticeable difference. The brightness which affects physiological characteristics of dry flowering plant showed lower values according to the dry process and chromaticity was thick. After 4 days, natural dry was thick with about 2 times comparing with vacuum-freeze drying. In case of vacuum-freeze drying, the quantity of anthocyanin and chlorophyl which affect discoloration and bleaching of dry flowering plant showed the clear difference comparing with natural dry method due to the sublimation by vacuum after rapid freeze with short initial time.

• 한국환경과학회지
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• 제23권9호
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• pp.1573-1581
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• 2014

This study was conducted to examine the effect of LED light quality and supplemental LED light on growth and flowering for potted flowering plant of Kalanchoe. 1. Plant height of Kalanchoe was enhanced under Red, regardless of treatment time. 2. Root length and stem diameter of Kalanchoe were enhanced by Red+Blue. 3. The number of internodes was not influenced by LED light quality. Length of flower stalk of Kalanchoe increased under Red+Blue, but treatment time did not result in statistically significant differences. 4. Leaf area was not influenced by LED light quality in Kalanchoe. 5. The number of flower buds and open flowers was decreased by LED light treatment, but days to flowering was reduced by Red+Blue for 4 hr after sunset in Kalanchoe. 6. Chlorophyll and anthocyanin content was not significantly affected by LED light treatment, but anthocyanin content tended to increase by Blue 4 hr after sunset. 7. Fresh and dry weight did not increased by LED light treatment in Kalanchoe.

• 한국토양비료학회지
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• 제46권6호
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• pp.525-529
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• 2013

As most of citrus, shiranuhi mandarin ((Citrus unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulata) mainly use the trifoliate orange (Poncirus trifoliata) as its rootstock which has dwarf and cold hardness in Korea. However, recently, scion root was observed in 'Shiranuhi' mandarin tree grafted onto the trifoliate orange. This study was carried out to find out effects of scion root occurrence on the fruit quality, flowering and yield of shiranuhi mandarin. For the experiment, we selected six farmers who have outbreak of scion root in their Shiranuhi mandarin orchards and surveyed the difference of fruit quality of shiranuhi mandarin hybrid between scion root and control (trifoliate orange root). In the results, flowering was severely decreased in scion root trees compared to control. As a result of survey of 174 Shiranuhi mandarins, 160 trees were proved to be scion root, and had less flowering. Fruiting of scion root also severely dropped compared to control and thus, yields of scion root (6.4 kg) reduced by 24% compared to control (26.7 kg). The fruit size, weight and soluble solid contents of scion root were significantly reduced, but there were no differences in acid contents and coloring of fruit. From the results, we concluded that scion root had negative influence on flowering, fruit size and the yields of Shrinanuhi mandarin hybrid.

• 한국연초학회지
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• 제22권1호
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• pp.71-75
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• 2000

The genetic makeup could be the most important among many factors affecting yield and quality of tobacco(Nicotiana tabacum L.). The mammoth gene found in N. tabacum is associated with greater leaf number and poor leaf quality. This study was carried out to obtain the basic information about the inheritance of mammoth gene and white flower color. Two flue-cured breeding lines, KF 9373-2 and KF 8832-85, F$_1$, F$_2$, two parents backcrossed with F$_1$, and F$_3$ lines derived from cross of above two lines were investigated for flowering type(mammoth gene) and flower color. All plants of F$_1$ population revealed normal flowering type and pink flower color. The progeny of F$_2$ generation was segregated into the phenotypic ratio of 9 : 3 : 3 : 1 with normal flowering type and pink flower color, normal and white, non flowering type(NF) and pink, and NF and white, respectively. Among the progenies of back-crossing populations, the flowering type showed a segregation ratio of 1 : 1 as normal and NF in BP$_1$ and flower color did also 1 : 1 as pink and white in BP$_2$. All lines have the mammoth gene in F$_3$. that were selected in F$_2$ progeny as non flowering. But 9 lines among 14 were segregated with 3 : 1 as pink and white flower in F$_3$. which were selected in F$_2$ as pink flower color. These results indicated that the characters of mammoth gene and white flower were controlled by a pair of recessive genes, respectively.

• 한국작물학회지
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• 제45권2호
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• pp.93-96
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• 2000

The present study was performed to obtain the basic information about growth and quality related characteristics and optimum harvesting time for podedible pea which is a new crop in Korea but believed to have a great deal of potentials for both domestic and overseas markets. They can be consumed either as a fresh succulent vegetable or as tender green pods. The daily green pod yield of pod-edible peas started to increase from ten days after flowering and the maximum yield was recorded on 26 days after flowering. Ninety percent of pod yields could be harvested from 16 to 36 days after flowering. Mean green pod yield for the tested varieties was approximately 8.0 t/ha. Total vitamin C content of pod-edible peas showed continuously decreasing trends from five days after flowering. The highest sucrose content was obtained at ten days after flowering. The highest panel score based on sweetness, chewiness, and hardness for the processed green pods was shown at 10-15 days after flowering in all varieties tested, indicating that the optimum harvesting time for pod-edible peas was considered to be 10-15 days after flowering.

• 한국생물환경조절학회:학술대회논문집
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• 한국생물환경조절학회 2001년도 봄 학술발표논문집
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• pp.51-56
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• 2001

This study was carried out to research the effect of nutrient composition and GA4＋7 on growth, flower quality and bulb development in special hydroponics of cut tulip. Flowering of 'Cassini' was markedly accelerated by standard+GA4＋7, K200＋GA4＋7, N250＋GA4＋7 treatment, last internode was increased by N250 as compared with other treatment. For 'Christmas Marvel', flowering was promoted by K250＋GA4＋7, last infernode and total length were also increased with K250＋GA4＋7 as compared to other treatment. For 'Golden Apeldoorn', flowering was accelerated by K200＋GA4＋7, last internode was increased with N300＋GA4＋7 treatment and total length was increased in N250＋GA4＋7 treatment as compared with the standard plants. Bulb weight and number of 'Cassini', 'Christmas Marvel'and 'Golden Apeldoorn' were decreased by GA4＋7 as compared to non-treatment, and bulb diameter was not affected by GA4＋7.