• Journal of The Korean Society of Grassland and Forage Science
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• v.41 no.2
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• pp.77-83
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• 2021

Rye (Secale cereal L.) is the most tolerant to abiotic stress including low temperature, drought, and unfavorable soil conditions among the winter cereals. Rye is the rapid growth of early spring results from increasing areas for the use of the forage and green manure in the middle part of Korea. "Jungmo2509", a rye cultivar was developed by the National Institute of Crop Science (NICS), RDA in 2014. It was developed from a cross between "Olhomil", a self-compatible cultivar, and "Synthetic II", a self-incompatible line. "Jungmo2509" is an erect plant type and of a middle size, with a green leaf color, a yellowish-white colored culm, and a yellowish brown-colored, small-size grain. The heading date of "Jungmo2509" was April 23, which was 5 days later than that of "Gogu", respectively. But "Jungmo2509" showed greater resistance to lodging compared to that of the check cultivar, with similar to winter hardiness, wet injury, and disease resistance. "Jungmo2509" was a higher to than "Gogu" in terms of protein content (9.4% and 8.0%, respectively), total digestible nutrients (TDN) (55.7% and 55%, respectively). The seed productivity of "Jungmo2509" was approximately 2.08 ton 10a-1, which was 11% lower than that of the check. Almost all rye cultivars are out-crossing due to genes controlling incompatibility, but "Jungmo2509" is higher seed fertility (56%) than that of Gogu (0%). it has self-compatible genes. "Jungmo2509" is erect in plant type and resistance for lodging. Therefore, "Jungmo2509" can produce uniform seeds for processed grains of human consumption and utilize them as parents for breeding the rye hybrids with high forage yields.

• Journal of Mushroom
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• v.18 no.4
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• pp.339-343
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• 2020

This study aimed to optimize total nitrogen (TN) content in the medium and the growth temperature to improve the shelf life of Pleurotus eryngii Keneutari No. 2. We investigated the growth characteristics and changes in the O2/CO2 content in polypropylene film and performed sensory evaluations during cold storage under 1.5%, 1.8%, 2.1%, and 2.4% TN and at temperatures of 9℃, 12℃, and 15℃. The diameter and weight of the fruit bodies tended to increase with increasing nitrogen content, regardless of the growth temperature, and the highest weight per bottle (149.5 g) was obtained at 12℃ and 2.4% TN. Regardless of the nitrogen content, leaf color deepened with decreasing temperature. The gas concentration in the film, which changes depending on storage time, was maintained for the longest period at 9℃ and 2.1% TN. The sensory evaluation revealed no difference between the different nitrogen conditions tested, and the odor, discoloration, and decay were similar at 15℃ and 9℃ until day 28 of storage.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.101-106
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• 1999

These studies were carried out to investigate the quality of green tea processed by different 1st-pan-firing time and to select the best conditions of green tea processing. The results were as follows. At harvesting tea plant leaf, tea plants had 4 leaves, each leaf size was $6.4cm\;{\times}\;2.4cm$, and weight of 100 buds was 40.2g. The content of moisture of green tea was decreased with the prolongation of 1st-pan-firing time, and the yield of green tea at 10 min. pan-firing time was the highest value of 20.12%. After processing green tea, 1st 10 min. pan-fired one had much more contents of total nitrogen(TN 5.41%) and total amino acid(T.A.A; 3,282mg/100g) and less content of tannin(13.22%) and caffeine(1.64%) than the other treatments. The content of chlorophyll and vitamin C went down with the extension of 1st pan-firing period. Sixteen kinds of free amino acid including theanine as a good taste component of green tea were isolated and measured by HPLC. T.A.A contents were in the range of $2,447{\sim}3,192mg/100g$ and among various pan-firing methods, 10 min. 1st pan-fired one had the highest content of T.A.A. The taste-determinants such as theanine, aspartic acid, serine, glutamic acid and arginine in green tea liquor, occupied as much as $89.4{\sim}90.0%$ of T.A.A.s. Among these, theanine was more than 50%, Lightness and yellowness of green tea were increased with delay of pan-firing time, while green color appeared to be more distinct at 10 min. 1st pan -firing time than other treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 10 min. pan-fired green tea was considered to be the best level as pan-firing time of green tea processing.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.67-88
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• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.1
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• pp.21-25
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• 2014

Singwangok, a new single cross variety, was developed by the maize breeding team at the National Institute of Crop Science (NICS), RDA in 2012. This hybrid, consisting of a high yield of grain, was produced by crossing two inbred lines, KS172 and KS173. KS172 is the seed parent and KS173 is the pollen parent of Singwangok. It is a yellow-orange intermediate maize hybrid (Zea mays L.). After the preliminary yield trial and advanced yield trial of Singwangok (Suwon185) in Suwon for 2 years, the regional yield trial of that was subsequently carried out for its growth characteristics and yield at 3 different locations from 2010 to 2012. It was named as Singwangok. The silking date of Singwangok is similar to the check hybrid, Jangdaok. The plant height of Singwangok is similar to Jangdaok, but its ear height ratio is lower than that of Jangdaok. Moreover, it has a resistance to lodging. The ear number per 100 plants of Singwangok is more 17 than that of Jangdaok, whereas the ear length of Singwangok is similar to Jangdaok. Further, the weight of 100 seeds of Singwangok is similar to Jangdaok. It has a moderate resistance to southern leaf blight (Bipolaris maydis) and a strong resistance to northern leaf blight (Exserohilum turcicum). Furthermore, it has a moderate resistance to the black streaked dwarf virus (BSDV), ear lot and corn borer. The grain yield of Singwangok, 7.81 ton/ha, was similar to that of Jangdaok. The seed production of Singwangok was well processed due to the good match during crossing between the seed parent, KS172 and the pollen parent, KS173, in Yeongwol; the F1 seed yield was 3.84ton/ha. Singwangok would be a suitable cultivar to all plain areas in Korea.

• Parasites, Hosts and Diseases
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• v.30 no.2
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• pp.65-74
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• 1992

The tegumental ultrastructure of juvenile and adult Echinostoma cinetorchis (Trematoda: Echinostomatidae) was observed by scanning electron microscopy. Three-day (juvenile) and 16-day (adult) worms were harvested from rats (Sprague-Dawley) experimentally fed the metacercariae from the laboratory-infected fresh water snail, Hippeutis cantori. The worms were fifed with 2.5% glutaraldehyde, processed routinely, and observed by an ISI Korea DS-130 scanning electron microscope. The 3-day old juvenile worms were elongated and ventrally curved, with their ventral sucker near the anterior two-fifths of the body. The head crown was bearing 37∼38 collar spines arranged in a zigzag pattern. The lips of the oral and ventral suckers had 8 and 5 type II sensory papillae respectively, and bewteen the spines, a few type III papillae were observed. Tongue or spade-shape spines were distributed anteriorly to the ventral sucker, whereas peg-like spines were distributed posteriorly and became sparse toward the posterior body. The spines of the dorsal surface were similar to those of the ventral surface. The 16-day old adults were leaf-like, and their oral and ventral suckers were located very closely. Aspinous head crown, oral and ventral suckers had type II and type III sensory papillae, and numerous type I papillae were distributed on the tegument anterior to the ventral sucker. Scale-like spines, with broad base and round tip, were distributed densely on the tegument anterior to the ventral sucker but they became sparse posteriorly. At the dorsal surface, spines were observed at times only at the anterior body. The results showed that the tegument of E. cinetorchis is similar to that of other echinostomes, but differs in the number and arrangement of collar spines, shape and distribution of tegumenal spines, and type and distribution of sensory papillae.

• Korean Journal of Weed Science
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• v.32 no.3
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• pp.240-255
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• 2012

The objectives of this study were to investigate the levels of phytotoxicity of rice varieties to HPPD (4-hydroxy phenylpyruvate dioxygenase)-inhibiting herbicides known for their efficiency to control the sulfonylureas-resistant weed species：mestrione, benzobicyclone, and tefuryltrione. The twenty-six rice varieties (8-Japonica ${\times}$ Indica-type varieties and 18-Japonica-type varieties) were grown for 25 days on seedling trays and then transplanted to paddy rice fields followed by herbicide treatment i.e. standard and double doses of there respective herbicides at 5, 10, and 15 days after transplanting. Although mestrione, benzobicyclone and tefuryltrione are all HPPD-inhibiting herbicides, the phytotoxicity symptoms of the different rice varieties based on the timing of application and doses of the herbicides were significantly different. The Japonica ${\times}$ Indica-type varieties showed much more phytotoxicity symptoms than Japonica-type varieties in all applied herbicides. Increasing herbicidal doses of mesotrione, and an earlier application of and increasing herbicidal doses of benzobicyclon caused severe phytotoxicity symptoms. On the other hand, phytotoxicity due to tefuryltrione did not exhibit significant differences between rice varieties in either the timing of application or dose of the herbicide. Regardless of timing of application and dose of the herbicides, Hangangchalbyeo-1, Hyangmibyeo-1 and high-yield rice varieties such as Namcheonbyeo, Dasanbyeo, Areumbyeo, and Hanareumbyeo, which belong to the Japonica ${\times}$ Indica-type varieties, showed 5 to 8 levels of phytotoxicity symptoms including albinism, browning, detached leaf, and necrosis to mesotrione and benzobicyclon whereas only 1 to 3 levels of phytotoxicity symptoms (chlorosis, albinism, and browning) were seen with to tefuryltrione application. The Japonica-type varieties exhibited only slight phytotoxicity symptoms (1~2 levels) in conformity with the timing of application and doses of the herbicides. However, there were significant differences among the Japonica-type rice varieties, depending on the type of herbicide. Thirteen-Japonica type rice varieties were sensitive to benzobicyclone while 4-Japonica-type and 7-Japonica-type varieties showed phytotoxicity symptoms such as chlorosis and albinism with mestrione and tefuryltrione application, respectively. Therefore, we suggest that the combined-type herbicides including mestrione, benzobicyclone and tefuryltrione should be rejected in paddy fields where rice is grown for either human consumption (functional or processed rice) or livestock feed because of severe phytotoxicity symptoms on the various rice varieties seen regardless of the timing of application and doses of the herbicides.