• Journal of agriculture & life science
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• v.45 no.6
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• pp.81-88
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• 2011

This study was carried out to provide basic information for standard cultivation guideline of Korean mountain cultivated ginseng (Panax ginseng). Environmental conditions, soil properties, growth process, cultivation methods and sowing timing were investigated in cultivations of Korean mountain cultivated ginseng in Korea (18 region in 9 province). Most of Korean mountain cultivated ginseng was cultivated to north, north-east, east or north-west direction in broad-leaved forest, IV age group, and 500~1,000 trees/ha. Elevation was below 500 m and slope was below $25^{\circ}$ in cultivation. There were significant differences in soil properties by region and cultivation based on organic matter (3.43~24.07%) and pH level (3.8~5.7). Sprouting, leaf unfolding, flowering, fruiting, red ripening, fruit drop and leaf drop of Korean mountain cultivated ginseng was investigated in cultivation. The results show that it took 98 days on average for the whole growth process. There were two methods, sowing and transplant for cultivation. Sowing methods were classified in sowing after opening-testa treatment and direct sowing. and it was 70% and 30%, respectively.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.69-69
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• 2019

해당화 열매를 숙기 별로 과육의 항산화물질 함량과 씨앗의 지방산 함량을 측정하여 평가하였다. 과육의 1,1-diphenyl-2-picrylhydrazyl (DPPH) 항산화능을 갈산 환산농도로 나타내면 미성숙 과육은 $4.36{\pm}0.03mg/g$, 성숙 초기 과육은 $4.54{\pm}0.37mg/g$, 성숙 중기 과육에는 $4.78{\pm}0.21mg/g$, 성숙 후기에는 $4.30{\pm}0.22mg/g$ 범위로 항산화능을 보여주었다. 항산화능력은 성숙중기에서 높은 함량을 보여주었고 성숙함에 따라 감소함을 보여주었다. 미성숙, 성숙 초기는 유의한 걸로 나오지만 성숙 중기와 성숙 후기은 다른 성숙도와 유의하지 않았다. 총 페놀 함량의 미성숙 과육은 $1.60{\pm}0.03mg/g$, 성숙 초기 과육은 $1.80{\pm}0.08mg/g$, 성숙 중기 과육에는 $2.03{\pm}0.67mg/g$, 성숙 후기에는 $1.53{\pm}0.07mg/g$ 범위로 폴리페놀이 존재하였다. 성숙 초기에 제일 높은 항산화능력과 폴리페놀 함량을 보여주고 있으며 성숙할수록 항산화능력과 총 페놀 함량이 떨어지는 것을 알 수 있다. 씨앗의 지방산 함량은 리올레산, 리놀렌산, 올레산, 팔미트산 순으로 많았다. 리올레산은 미성숙 씨앗은 전체 함량 중 56.46%, 초기 과육 씨앗에는 54.26%, 중기 과육 씨앗에는 51.67%, 후기 씨앗에는 50.75%의 함량을 가지고 있다. 리올렌산은 미성숙 씨앗은 전체 함량 중 18.80, 초기 과육 씨앗에는 17.96%, 중기 과육 씨앗에는 18.90%, 후기 씨앗에는 21.42%의 함량을 가지고 있다. 올레산은 미성숙 씨앗은 전체 함량 중 13.54%, 초기 과육 씨앗에는 20.78%, 중기 과육 씨앗에는 22.44%, 후기 씨앗에는 20.81%의 함량을 가지고 있다. 팔미트산은 미성숙 씨앗은 전체 함량 중 6.80%, 초기 과육 씨앗에는 3.40%, 중기 과육 씨앗에는 3.37%, 후기 씨앗에는 3.32%의 함량을 가지고 있다. 리올레산은 미성숙 시기에 가장 많았고 리올렌산은 후기에 올레산은 중기에, 팔미트산은 초기에 많았다.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.448-456
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• 2011

We used suppression subtractive hybridization (SSH) combined with mirror orientation selection (MOS) method to screen differentially expressed genes from red-fleshed kiwifruit 'Hongyang'. As a result, the 288 clones were obtained by subcloning PCR product and 192 clones that showed positive clones on colony PCR analysis were selected. All the positive clones were sequenced. After comparisons with the NCBI/Genbank database using the BLAST search revealed that 30 clones showed sequence similarity to genes from other organisms; 10 clones showed significant sequence similarity to known genes. Among these clones, 3 clones (AcF21, AcF42 and AcF106) had sequence homology to 1-aminicyclopropane-carboxylic acid (ACC)-oxidase (ACO) that known to be related to fruit ripening. The expression patterns of differentially expressed genes were further investigated to validate the SSH data by reverse transcription PCR (RT-PCR) and quantitative real-time PCR (qReal-time PCR) analysis. All the data from qReal-time PCR analysis coincide with the results obtained from RT-PCR analysis. Three clones were expressed at higher levels in 'Hongyang' than 'Hayward'. AcF21 was highly expressed in the other genes at 120 days after full bloom (DAFB) and 160 DAFB of 'Hongyang'.

• Journal of Korean Society of Forest Science
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• v.110 no.2
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• pp.244-253
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• 2021

This study aimed to investigate quality characteristics of hot-air dried persimmon during the drying period in 'Bansi' and 'Godongsi'. These cultivars were classified into four grades: 2L, L, M, and S based on the fruit weight. Weight loss, firmness, soluble solid content (SSC), and moisture contents were measured during the hot-air drying period. The weight loss significantly increased during the drying period (p<0.05), while there was no difference between cultivars. In the initial drying period, the firmness decreased due to softening during the ripening stage and increased significantly due to hardening during the water loss stage. Regardless of the cultivars, the SSC increased from 19.6% in the initial period to 55.3% at 12 days after drying. Moisture content statistically decreased in both cultivars over the whole drying period. It took 4 days and 8~10 days to produce semi-dried persimmon (45~55% moisture content) and dried persimmon (25~35% moisture content) in both cultivars. These results could be effectively used as basic data for producing high-quality semi-dried and dried persimmons using the hot-air drying method in 'Bansi' and 'Godongsi'.

• Food Science and Preservation
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• v.19 no.1
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• pp.87-94
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• 2012

This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.202-218
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• 1976

In this experiment American Summer Pairman apple was selected as test fruit in order to study the effect of sub-atmospheric pressure storage in the apple. keeping a certain pressure condition, a new sub-atmospheric pressure system was designed and constructed in which fruits were stored at $25^{\circ}C$ under two different atmospheric pressure conditions such as Normal Atmospheric Pressure (NAP) and Sub-Atmospheric Pressure (SAP). Moreover, they were divided into plots of 5% and 0% of $CO_2$, on the basis of gas composition. Under these conditions, the amount of respiration and ethylene evolution, and the changes of intercellular gas composition and organic components were investigated throughout the storage. The results obtained are as follows: (1) The intercellular gas was exhausted so rapidly by the SAP treatment that the gas equilibrium in the tissues reached within 5 minutes. (2) The amount of respiration was found to be higher in plots of NAP than SAP, and under the conditions, controlling $CO_2$ content, plots of $CO_2$ 5% were lower in the amount of respiration than $CO_2$ 0%. The climateric rise was revealed more slowly in plots of the SAP than NAP. These results indicate that the SAP treatment was an efficient method for controlling the respiration of fruits. Furthermore, these results were also realized with the results of the respiratory quotient (R.Q) and intercellular gas composition. (3) Evolution of ethylene, the ripening hormone in plant, was shown the similar tendency to the climacteric pattern of respiration; at the stage of climacteric maximum, the maximun amount of ethylene was found earlier in plots of NAP than SAP, and post climacteric stage was prolonged in the plots of the SAP compared to those of the NAP. The ethylene concentration in tissue appeared lower in plots of the SAP than NAP, which might suggest that the SAP treatment was caused to restriction of ethylene evolution. (4) Effects of the SAP treatment mentioned hitherto were proved also with the test of the external appearance such as changes of color and freshness, firmness, rotting and weight loss. (5) In the investigation of organic components, vitamin C and organic acids varied less in plots of SAP than NAP. Specially, it was remarkable that the loss of malic acid was least decreased by the SAP treatment. These effects of the SAP treatment were distinctive in the changes of the ratios of malic and citric acid to total acid, and the ratios of free sugar to free acid.

• Horticultural Science & Technology
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• v.31 no.1
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• pp.56-64
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• 2013

Recent unusual weather due to global warming causes shortage of daily sunlight and constitutes one of the primary reasons for agricultural damages. LED light sources are frequently utilized to compensate for the shortage of sunlight in greenhouse agriculture. The present study is aimed at evaluating formations of phytochemicals as well as growth characteristics of mature strawberry fruits ('Daewang' cultivar) during cultivation in a closed growth chamber equipped with artificial LED light as a sole light source. Each LED light of blue (448 nm), red (634 and 661 nm) or mixed blue plus red (blue:red = 3:7) was separately supplied and the intensity of each light was adjusted to $200{\pm}1{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at plant level with a photoperiod consisted of 16 hours light and 8 hours darkness. Strawberries grown under mixed LED light of blue and red wavelengths showed a higher production of fruits than those grown under other LED treatments. Fructose, one of the free sugars, increased in mixed LED light-grown fruits. Anthocyanin contents were elevated remarkably in the mixed LED light-grown fruits compared with those in other LED treatments. Contrastingly, contents of total phenolics and flavonoids were not of much different from one another among the fruits treated with various LED lights. On the other hand, ripening of strawberry fruits was found to be faster when grown under blue LED light compared with other LED treatments. Moreover, antioxidant activities of blue or red LED light-grown fruits, respectively, were significantly higher than those of mixed LED light-grown fruits. We suggest that when daylight is in shortage during cultivation in a greenhouse, supplementation of sunlight with LED light, which is composed of blue and red wavelengths, could be useful for the enhancement of productivity as well as of free sugar content in strawberry fruits. In addition, for the strawberry culture in the plant factory, selective adoption of LED light wavelength would be required to accomplish the purpose of controlling fruit maturation time as well as of enhancing contents of sugars and antioxidants of fruits.

• Current Research on Agriculture and Life Sciences
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• v.4
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• pp.42-49
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• 1986

The changes in pectinesterase (PE) and polygalacturonase (PG) activities were investigated during maturation and ripening of tomato fruits. PG was isolated from ripe tomatoes and purified by using DEAE-sephadex A-50 column chromatography. Its property was examined by general methods. PE activity was increased during maturation and then peaked at the on set of color change. PG activity was not detectable in mature green tomato fruits but increased during softening. Slab electrophoresis of the crude enzyme isolated from ripe tomatoes shoed 6 bands. Two polygalacturonase (PGI, PGII) were separated from crude enzyme of ripe tomatoes by chromatography on DEAE-sephadex A-50. PGI and PGII were purified by 61 fold and 98 fold by the present procedure, respectively. The Rm values of partially purified PGI and PGII were estimated to be 0.25 and 0.31, respectively. The optimum temp, and pH of PGI activity were $37^{\circ}C$ and pH 4.5, while those of PGII activity were $40^{\circ}C$ and pH 4.7, respectively. Isozyme PGI activity was the most stable at pH 4.3 and retained 50% of its activity when exposed at $78^{\circ}C$ for 5 min.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.27-37
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• 1994

To catch the relative importance of varietal and environmental variation in various grain quality components associated with palatability of cooked rice, grain appearance, milling recovery, several physicochemical properties of milled rice and texture or eating quality of cooked rice for rice materials of five japonica cultivars, produced at four locations of the mid-mountainous and alpine area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal and locational variations were detected in 1000-grain weight, amylose content, K/Mg ratio, gelatinization temperature, peak viscosity, breakdown and setback viscosities as compared with variety x location interaction variation. Also, marked locational variations were recongnized in milling recovery from rough to brwon rice, alkali digestibility and protein content, and significant varietal variation was caught in stickiness /hardness ratio of cooked rice. The variety x location interaction variation was especially large in quality components of grain appearance and ripening, palatability of cooked rice and consistency viscosity. One thousand kernel weight was heaviest in Jinbuolbyeo and Odaebyeo, and the unfilled grain ratio was lowest in Jinbuolbyeo. Odaebyeo showed slightly' lower ratio of intact and clear milled rice because of more chalky rice kernels compared with other cultivars. Amylose content of Jinbuolbyeo and Sobaegbyeo was about 1% lower than that of others and K/Mg ratio of Odaebyeo was the lowest one among rice materials. Odaebyeo, Sobaegbyeo and Jinbuolbyeo revealed significantly low gelatinization temperature and setback viscosity while high peak and breakdown viscosities. Cholwon rice showed the greatest kernel weight, good grain filling but lowest ratio of intact and clear milled rice while Jinbu rices exhibited the highest milling recovery from rough to brown rice and ratio of sound milled rice. Amylose content of milled rice in Jinbu rices was about 2-3% lower than those in other locations. Protein content of polished rice was about 1% lower in rice materials of middle zone than those of southern part of Korea. K/Mg ratio of milled rice was highest in Jinbu rice and potassium content was slightly higher in the rice materials of middle region than in those of southern region. Alkali digestion value and gelatinization temperature of polished rice was markedly high in Jinbu rices as compared with other locations. Breakdown viscosity was hightest in Chlown rices and next higher with the order of Hwaso>Unbong>Jinbu rices, and setback viscosity was the quite contrary tendency with breakdown. The stickiness /hardness ratio of cooked rice was relatively higher value in Cholwon rices than in the others and the palatability of cooked rice was a little better in Unbong and Cholwon rices than in Jinbu and Hwaso rices, although variety x location interaction variation was large. The rice materials can be classified largely into two groups of Jinbu and the others by the distribution on the plane of 1st and 2nd principal components (about 60% of total informations) contracted from twelve grain quality properties closely associated with eating quality of cooked rice. Also, Jinbu and the other rices were divided into two and three rice groups respectively. Varietal variation of overall rice quality was smallest in Hwaso. The most superior rice group in overall quality evaluation included Odaebyeo produced at Cholwon, Unbong and Hwaso, and Sobaegbyeo grown at Unbong

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.