• 한국육종학회지
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• 제43권2호
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• pp.126-132
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• 2011

The bulb storability of eight red and ten yellow onion (Allium cepa L.) cultivars grown primarily in Korea was evaluated. During storage, sprouting occurred earlier in red cultivars than in yellow cultivars. In addition, the ratio of sprouted to unsprouted bulbs increased more rapidly in red cultivars than in yellow cultivars. However, not all yellow cultivars had strong storabilities. Bulb storability of three yellow cultivars was as poor as that of red cultivars, suggesting only a slight possibility of a pleiotropic effect of color and bulb storability. Meanwhile, $F_3$ lines of a red cultivar selected based on stronger storabilities showed intermediate storabilities between those of the red and yellow cultivars, implying that strong storability could be obtained by successive selection. In contrast, $F_1$ hybrids from crosses between yellow and red breeding lines showed poor storability compared with the yellow cultivars, indicating that poor storability may be dominant over strong storability. The relationships between color and other traits that potentially affect storability, such as fresh and dry weight, water content, and firmness of bulbs, were evaluated. No significant differences in these traits were observed between the two colors, although the water content of yellow cultivars and the dry weight of red cultivars were slightly higher than their counterparts. Correlation analyses between bulb storability and other traits, including weight, water content, and firmness, also showed no significant correlations. In this study, no correlations were identified between bulb color, storability, and other traits. However, based on these results, red cultivars with stronger storabilities could be developed through successive selection of bulbs with stronger storabilities.

• 한국수산과학회지
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• 제55권3호
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• pp.319-327
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• 2022

An eight-week feeding trial was conducted to evaluate the effects of a diet consisting of different onion juice processing by-product (OJPB) levels on juvenile black rockfish Sebastes schlegelii growth, feed utilization, and, lysozyme and antioxidant enzymes activities. Juvenile rockfish (2.2 g) were randomly distributed into 15 flow-through tanks (30 fish/tank). Five experimental diets were prepared in triplicate. The experimental diets were supplemented with OJPB at different levels of 0 (control), 0.25, 0.5, 0.75 and 1% (designated as OJPB0, OJPB0.25, OJPB0.5, OJPB0.75 and OJPB1, respectively). At the end of the feeding trial, the results revealed that the fish that were fed the OJPB0.75 and OJPB1 diets showed enhancement in growth (weight gain and specific growth rate) and feed utilization (feed efficiency and protein efficiency ratio) compared with the fish that were fed other diets. Plasma lysozyme, glutathione concentration, and superoxide dismutase and catalase activities significantly increased in the fish that were fed the OJPB0.75 and OJPB1 diets. In conclusion, dietary supplementation of 0.75-1% OJPB in juvenile rockfish diet improved the growth performance and antioxidant status.

• 식물병연구
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• 제17권2호
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• pp.222-224
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• 2011

경남 창녕군 대합면 양파 재배농가 포장에서 Sclerotium rolfsii에 의한 양파 흰비단병 증상이 발생되었다. 병징은 인경과 줄기 및 잎이 수침상으로 물러지고 썩으면서 시들어 말라 죽고, 병반부와 지제부의 토양 표면에 흰색의 곰팡이가 발생하며 갈색의 작고 둥근 균핵을 형성하였다. 감자한천배지에서 균총은 흰색이며 배양기간이 경과됨에 따라 갈색의 작고 둥근 균핵을 많이 형성하였다. 균핵의 크기는 1-3 mm이며 균사의 폭은 4-9 ${\mu}m$였다. 균사생육과 균핵 형성 적온은 $30^{\circ}C$었다. 균사특유의 clamp connection이 관찰되었다. 양파에서 발생한 병징과 병원균의 균학적 특징, 그리고 ITS rDNA 염기서열 비교분석 결과, 이 병을 S. rolfsii에 의한 양파 흰비단병으로 명명하고자 제안한다.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.362-366
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• 2001

양파를 간이저장 할 때 발생하는 부패 및 변색구에 의한 상품성 저하를 감소시킬 목적으로 무차광. 55% 차광 및 95%차광을 처리하여 시험한 결과는 다음과 같다. 1. 평균온도는 무차광에 비해 15%차광에서 1.0~2.9$^{\circ}C$가 낮았고, 95%차광에서는 2.0~3.8$^{\circ}C$가 낮았으며, 상대 습도는 차광정도가 높을수록 약간 높았다. 2. 처리별 조도 및 색도는 차광정도가 높을수록 낮았고, 저장 21일 후 변색구 발생율은 무차광 90.0%애 비해 55%차광 35.7%, 95%차광 13.3%로 차광처리에서 훨씬 적었다. 3. 부패율은 무차광 28.9%에 비해 95%차광 26.5%, 55% 차광 25.4%로 차광처리에서 적었고, 중량감모도 차광처리에서 적었다.

• 한국농림기상학회지
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• 제22권4호
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• pp.233-238
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• 2020

식물의 생리적 과정과 환경 요인 간 상호작용에 바탕을 둔 프로세스 모형은 작물 생육 및 생산성 예측을 위한 좋은 도구이다. 탄소 획득과 바이오매스 증가는 프로세스 모형 개발의 주요 구성요소로서, 작물모형 내에서 광합성 과정의 이해 및 통합에 중요한 역할을 한다. 본 연구는 1980년 Farquhar 등에 의해 제안된 C3 식물 잎의 광합성 모델인 FvCB 모형의 양파에 대한 적용 가능성 평가 및 적합한 모수 추정을 목표로 수행되었다. 이를 위해 온도구배하우스에서 재배된 조생종 양파 품종인 '싱싱볼'과 '썬더볼'의 광합성 측정 결과를 바탕으로 Vcmax, Jmax, TPU 및 Rd 값을 추정하였다. 본 연구에서 개발된 양파의 기체교환 모형은 다양한 환경 조건에서 양파의 광합성 반응 예측 및 설명에 유용하게 활용될 것으로 기대된다.

• 한국식품영양과학회지
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• 제29권2호
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• pp.349-355
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• 2000

Onion was extracted by methyl alcohol and some physiological activities and antioxidative effect of the extracts on soybean oil, corn oil, lard and shortening were compared with commercial antioxidants such as $\alpha$-tocopherol and BHT. The electron donating ability was about 70% at concentration above of 30mg/mL. Nitrite scavenging effects of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% af concentration above of 30mg/mL. And also, the angiotensin I-converting enzyme inhibitory effect was good above 80%. The soybean oil, corn oil, lard and shortening containing different levels of the onion extract were stored at 6$0^{\circ}C$ to evaluate the antioxidative activity of onion extracts. Peroxide value, acid value and TBA value of each oil were detected. Onion extract was very effective to retard oxidation of soybean oil, corn oil and lard, and especially, the very high antioxidative effect was observed for lard.

• 한국육종학회지
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• 제42권3호
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• pp.294-297
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• 2010

양파 중간모본 웅성불임 계통 '원예30001'은 2000년 Ginque 자식 집단에서 웅성불임개체를 선발하여 고정종 자식계통 YG-1-1을 교배하여 2002년에 유지계통을 선발하고 2009년까지 4회 여교잡을 하여 계통의 안정성을 확인한 후 MMS17로 명명하여 2009년에 직무육성신품종 심사를 거쳐 2010년에 국립종자원에 '원예30001'로 명명하여 품종보호 출원하였다. '원예30001'은 웅성불임(CMS-S)계통으로 초형은 반개장형이며 도복기는 5월 20일이다. 초장은 57 cm, 엽수 8매, 엽초경은 15.9 cm로 지상부의 생육이 왕성하며 구중은 260 g, 구형지수 89인 원형 황색 양파계통이다. 노균병에 중간 정도의 저항성이 있으나 내한성과 저장성은 강하다. 모구의 채종 특성으로 개화기는 5월 23일이며 구당 화경수는 6개, 화경 장은 135 cm이며 화구 폭은 84 mm이며 100% 웅성불임 이다.

• 한국식품영양학회지
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• 제14권4호
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• Food Science and Biotechnology
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• 제18권2호
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• pp.471-474
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• 2009

Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction with cysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations of FA in cigarette smoke were found between 138.24 and $217.82{\mu}mol/g$ cigarette smoke. Extracts isolated from Welsh onion (Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuum L.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA. The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation of FA were 64, 47, 38, 47, and 19%, respectively.

• Plant Biotechnology Reports
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• 제3권3호
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• pp.213-223
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• 2009

Lipid transfer proteins (LTPs) are widely distributed in the plant kingdom, but their functions remain elusive. The proteins AlLTP2-4 were isolated from three related Allium plants: garlic (A. sativum L.), Welsh onion (A. fistulosum L.), and Nanking shallot (A. ascalonicum L.). These novel proteins comprise a new class of LTPs associated with the Ace-AMP1 from onion (A. cepa L.). The AlLTP genes encode proteins harboring 132 common amino acids and also share a high level of sequence identity. Protein characteristics and phylogenetic analysis suggest that LTPs could be classified into five distinct groups. The AlLTPs were clustered into the most distantly related plant LTP subfamily and appeared to be restricted to the Allium species. In particular, the number of amino acids existing between the fourth and fifth Cys residue was suggested as a conserved motif facilitating the categorization of all the LTP-related proteins in the family. Unlike other LTPs, AlLTPs harboring both the putative C-terminal propeptide and N-terminal signal peptide were predicted to be localized to cytoplasmic vacuoles. When a chimeric GFP protein fused with both N-terminal and C-terminal AlLTP2 signal peptides was expressed in rice cells, the fluorescence signal was detected in the endomembrane compartments, thereby confirming that AlLTPs are an unprecedented intracellular type of LTP. Collectively, our present data demonstrate that AlLTPs are a novel type of LTP associated with the Allium species.