• Weed & Turfgrass Science
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• v.4 no.3
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• pp.256-261
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• 2015

Trampling stress in turfgrass fields caused by traffics often occurs in zoysiagrass (Zoysia japonica) fields including golf course. In order to know the influences of trampling stress on the growth and development of turfgrass, leaf and root growth, chlorophyll fluorescence, chlorophyll content and 2-DE protein analysis were conducted in the turfgrass plants subjected to various levels of trampling stress from 0 to $9,420J\;day^{-1}$ day. Shoot growth was more highly inhibited by trampling stress than root growth. Although root growth was affected by trampling with weak intensity, the highest root length was observed in the turfgrass treated with weak trampling ($1,570J\;day^{-1}$). Chlorophyll fluorescence (Fv $Fm^{-1}$) was drastically lowered by trampling stress with moderate intensity. Leaf number showed similar tendency with leaf greenness. The number was decreased as the trampling intensity was increased. Shoot dry weight was decreased showing a similar tendency with the result of shoot length. The specific protein expressions under weak trampling were related to the functions of stress amelioration. Heat shock 70 kDa protein 10 and oxygen-evolving enhancer protein 1 were the proteins increased positively under trampling stress.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• Journal of People, Plants, and Environment
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• v.22 no.6
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• pp.575-582
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• 2019

Moss is used as an important material in indoor landscaping as well as outdoor landscaping. Moss is vivid green during growth and excellent in ornamental value. But when temperature drops, moss stops growth, turns brown or loses its ornamental value. In the present experiment, for the purpose of classifying native mosses according to the growth response to low temperature, the temperature of the plant growth chamber was set to 15℃/5℃ (16h/8h, day/night) and 5℃ (24h) for 8 weeks using nine native moss species. Thereafter, the temperature of the plant growth chamber was set to 20℃, and then the changes of moss block area and moss color were measured. The changes of moss block area and moss color were measured using a Photoshop program, after each moss block was photographed. As a result, Atrichum undulatum (Hedw.). Beauv., Etodon luridus (Griff.) A. Jaeger, Bachythecium plumosum (Hedw.) Schimp, Plagiomnium cuspidatum (Hedw.) T.J. Kop, and Hypnum plumaeforme Wilson showed a small decrease in moss block area at low temperature, and their recovery were the fastest at 20℃. These three species had higher green values at low temperature compared to other species, and the greenness increased rapidly at 20℃. On the other hand, Atrichum undulatum (Hedw.). Beauv., Marchantia polymorpha L., and Thuidium cymbifolium (Mitt.) A. Jaeger showed the smallest block area at low temperature and the lowest recovery even at 20℃. Their green values also decreased significantly at low temperature, and maintained low green value even at 20℃. These results showed that these three moss species are sensitive to low temperature. The remaining Myuroclada maximowiczii, Plagiomnium cuspidatum, and H. erectiusculum showed moderate responses to low temperature compared to other six species of mosses.

• Food Science and Preservation
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• v.30 no.6
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• pp.969-982
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• 2023

This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100℃ on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS⁺ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

• Molecules and Cells
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• v.24 no.1
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• pp.83-94
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• 2007

During monocarpic senescence in higher plants, functional stay-green delays leaf yellowing, maintaining photosynthetic competence, whereas nonfunctional stay-green retains leaf greenness without sustaining photosynthetic activity. Thus, functional stay-green is considered a beneficial trait that can increase grain yield in cereal crops. A stay-green japonica rice 'SNU-SG1' had a good seed-setting rate and grain yield, indicating the presence of a functional stay-green genotype. SNU-SG1 was crossed with two regular cultivars to determine the inheritance mode and identify major QTLs conferring stay-green in SNU-SG1. For QTL analysis, linkage maps with 100 and 116 DNA marker loci were constructed using selective genotyping with $F_2$ and RIL (recombinant inbred line) populations, respectively. Molecular marker-based QTL analyses with both populations revealed that the functional stay-green phenotype of SNU-SG1 is regulated by several major QTLs accounting for a large portion of the genetic variation. Three main-effect QTLs located on chromosomes 7 and 9 were detected in both populations and a number of epistatic-effect QTLs were also found. The amount of variation explained by several digenic interactions was larger than that explained by main-effect QTLs. Two main-effect QTLs on chromosome 9 can be considered the target loci that most influence the functional stay-green in SNU-SG1. The functional stay-green QTLs may help develop low-input high-yielding rice cultivars by QTL-marker-assisted breeding with SNU-SG1.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.419-424
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• 2015

The objective of this study was to investigate the physicochemical and antioxidant properties of a variety of commonly consumed commercial green tea. Green tea samples with the same commercial name produced at different regions were analyzed. High-grade tea samples showed higher values of lightness (L) and greenness (-a). Additionally, compared to other varieties of teas, high-grade tea samples showed higher levels of catechin, gallocatechin gallate (GCg), epicatechin gallate (ECg), theanine, and methylxanthines and a lower level of epigallocatechin (EGC). The antioxidant activity of green tea was also investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical assays. High-grade teas were observed to have higher antioxidant activities. The results of this study indicate that the catechin content, such as EGCg, GCg, and ECg levels, was found to positively influence the total antioxidant activity of green tea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.4
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• pp.307-317
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• 2021

In recent years, global warming has led to frequent climate change-related problems, and elevated temperatures, among adverse climatic factors, represent a critical problem negatively affecting crop growth and yield. In this context, the present study examined the physiological traits of wheat plants grown under high temperatures. Specifically, the effects of elevated temperatures on seed development after heading were evaluated, and the vegetation indices of different organs were assessed using hyperspectral analysis. Among physiological traits, leaf greenness and OJIP parameters were higher in the high-temperature treatment than in the control treatment. Similarly, the leaf photosynthetic rate during seed development was higher in the high-temperature treatment than in the control treatment. Moreover, temperature by organ was higher in the high-temperature treatment than in the control treatment; consequently, the leaf transpiration rate and stomatal conductance were higher in the control treatment than in the high-temperature treatment. On all measuring dates, the weight of spikes and seeds corresponding to the sink organs was greater in the high-temperature treatment than in the control treatment. Additionally, the seed growth rate was higher in the high-temperature treatment than in the control treatment 14 days after heading, which may be attributed to the higher redistribution of photosynthates at the early stage of seed development in the former. In hyperspectral analysis, the vegetation indices related to leaf chlorophyll content and nitrogen state were higher in the high-temperature treatment than in the control treatment after heading. Our results suggest that elevated temperatures after the booting stage positively affect wheat growth and yield.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.377-385
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• 2020

Recently, wheat consumption has been increasing in Korea, requiring increased production. Nitrogen fertilization is a critical determinant in crop yield; therefore, it is necessary to optimize the nitrogen fertilization regime with current trends that emphasize the minimum impact of nitrogen fertilizer on the environment. In this study, both nondestructive spectral analysis using a hyperspectral camera and growth analysis were performed to determine the optimal N top-dressing rates after heading. The nitrogen application regimes consisted of three conditions according to the secondary top-dressing rate: N_4:3:0 (0 kg 10 a^-1), N_4:3:3 (2.73 kg 10 a^-1), and N_4:3:6 (5.46 kg 10 a^-1). Subsequently, growth and physiological investigations were performed at the jointing, heading, and ripening stages of wheat, and spectral investigations were conducted. On April 29, as the nitrogen fertilization rate was increased to N_4:3:3 and N_4:3:6, plant height and grain yield increased by 4% and 8%, and 8% and 52%, respectively, compared to those under N_4:3:0. Leaf area index and SPAD value also increased by 13% and 24%, and 32% and 43%, respectively. The R (red), G (green), and B (blue) of leaf color were lowered by 15, 11, and 4 in N_4:3:3 and 44, 34, and 18 in N_4:3:6, respectively, as compared to the control. Grain yield was the highest at high top-dressing (N_4:3:6), however, there was no difference between no top-dressing (N_4:3:0) and intermediat top-dressing (N_4:3:3). The reflectance analyzed using a hyperspectral camera showed a difference in the near-infrared (NIR) region on March 19, and on April 29, there was a difference both in the visible light region greater than 550 nm and the NIR region. Vegetation indices differed according to fertilization regime, except for the greenness index (GI). The results of this study showed that not only growth and physiological analysis but also spectral indices can be used to optimize the nitrogen top-dressing rate.

• Korean Journal of Remote Sensing
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• v.24 no.6
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• pp.551-558
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• 2008

It is well known that the protein content of rice grain is an indicator of taste of cooked rice in the countries where people as the staple food. Ground-based optical sensing over the crop canopy would provide information not only on the mass of plant body which reflects the light, but also on the crop nitrogen content which is closely related to the greenness of plant leaves. The vegetation index has been related to crop variables such as biomass, leaf nitrogen, plant cover, and chlorophyll in cereals. The objective of this study was to investigate the correlation between GNDVI and NDVI values, and grain protein content at different dates and to estimate the grain protein content using G(NDVI) values. We measured Green normalized difference vegetation index [$GNDVI=({\rho}0.80{\mu}m-{\rho}0.55{\mu}m)/({\rho}0.80{\mu}m+{\rho}0.55{\mu}m)$] and [$GNDVI=({\rho}0.80{\mu}m-{\rho}0.68{\mu}m)/({\rho}0.80{\mu}m+{\rho}0.68{\mu}m)$] by using two different active sensors. The study was conducted during the rice growing season for three years from 2005 through 2007 at the experimental plots of National Institute of Agricultural Science and Technology. The experiments were carried out by randomized complete block design with the application of four levels of nitrogen fertilizers(0, 70, 100, 130kg N/ha) and the same amount of phosphorous and potassium content of the fertilizers. After heading stage, relationships between GNDVI of rice canopy and grain protein content showed the highly positive correlation at different dates for three years. GNDVI values showed higher correlation coefficients than that of NDVI during growing season in 2005-07. The correlation between GNDVI values at different dates and grain protein contents was highly correlated at early July. We attempted to estimate the grain protein content at harvesting stage using GNDVI values from early July for three years. The determination coefficients of the linear model by GNDVI values were 0.9l and the measured and estimated grain protein content at harvesting stage using GNDVI values highly correlated($R^2=0.96^{***}$). Results from this study show that GNDVI appeared very effective to estimate leaf nitrogen and grain protein content of rice canopy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1294-1300
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• 2008

Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.