• 한국작물학회:학술대회논문집
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• 한국작물학회 2000년도 추계 학술대회지
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• pp.28-45
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• 2000

It was unusual crop weather for 1998 and 1999 compared with normal in Korea. The consecutive days of the optimum ripening period for rice plant that had daily mean temperature 21-23C for 40 days after heading, increased with long anomalies in 1998-99. The air temperature during ripening period was much higher than the optimum temperature and lower sunshine hour than normal in the local adaptability tests of newly developed rice lines during those years. In response of rice cultivation to warming and cloudy weather during crop season, the yield shall be decreased. Most scientists agree that the rate of heating is accelerating and temperature change could become increasingly disruptive. Weather patterns should also become more erratic. Agrometeorologists could be analyzed yearly variations of temperature, sunshine hour and rainfall pattern focused on transient agroclimate change for last a decade. Rice agronomists could be established taking advantage of real time agricultural meteorology information system for fertilization, irrigation, pest control and harvest. Also they could be analyzed the characteristics of flowering response of the recommended and newly bred rice cultivars for suitable cropping plan such as cultural patterns and sowing or transplanting date. Rice breeders should be deeply considered introducing the characteristics of basic vegetative type of flowering response like Tonsil rices as prospective rice cultivars corresponding to global warming because of the rices needed higher temperature at ripening stage than Japonica rices, photoperiod sensitive and thermo-sensitive ecotypes

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.229-229
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• 2017

This research study was conducted to analyze the characteristics of different rice cultivars in abnormal temperature conditions (low temperature) for ripening period abnormalities, and to investigate the physiological causes behind the abnormalities. Four Korean high quality japonica-type rice cultivars, Jinbu (JB), Junamjosaeng (JJ), Geumyoung (GY), Hwawang (HW) were used in the experiment. The following day after flowering, they were then moved into two phytotrons under natural daylight with 65% RH but controlled at different temperatures - one at $19/29^{\circ}C$ (night/day) and the other at $13/23^{\circ}C$ as the low - temperature study on ripening. For the cultivars at $13/23^{\circ}C$ (low temperature study), JB and JJ had a ripening rate of 93% which is similar to the ripening rates of cultivars at $19/29^{\circ}C$ at 45 days after heading (DAH). In contrast, GY and HW recorded lower ripening rates of 86% and 57% respectively. However, when the cultivars at $13/23^{\circ}C$ were harvested at 61 DAH (when the accumulated temperature reached $1100^{\circ}C$), the difference in ripening rates compared to the 4 cultivars of $19/29^{\circ}C$ harvested at 45 DAH was not obvious (JB 94%, JJ 97%, GY 97%, HW 88%). Starch content showed little difference among the 4 cultivars at different temperature conditions while amylose content was higher for cultivars at $13/23^{\circ}C$ compared to those at $19/29^{\circ}C$. In addition, the enzyme activities of starch biosynthesis were about 5~10 days slower in cultivars at $13/23^{\circ}C$ compared to cultivars at $19/29^{\circ}C$. The grain-filling rate showed highly significant correlations with the enzyme activities of Sucrose synthase ($R^2=0.70^{***}$), ADP glucose pyrophosphorylase ($R^2=0.63^{***}$), UDP glucose pyrophosphorylase ($R^2=0.36^{***}$), Starch synthase ($R^2=0.51^{***}$), and Starch branching enzyme ($R^2=0.59^{***}$). Among the enzymes, Sucrose synthase activity had the highest correlation coefficient with grain-filling rate. In conclusion, the activity of enzymes such as Sucrose synthase, UDP glucose pyrophosphorylase, ADP glucose pyrophosphorylase, Starch synthase, Starch branching enzyme in starch biosynthesis is proven to be highly related to the grain filling process. Notably, the decrease in the activity of Sucrose synthase and Starch branching enzyme and the late increase in ADP glucose pyrophosphorylase activity at low temperature in the ripening stage are considered to be disadvantageous as they delay ripening and increased amylose content.

• 한국응용과학기술학회지
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• 제33권2호
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• pp.304-310
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• 2016

식염 5%를 첨가한 저염 오징어 젓갈을 $10^{\circ}C$에서 8주간 숙성시키면서 핵산관련물질의 변화를 분석하였다. 숙성발효에 따른 정미성분의 변화를 보면, 핵산관련물질 중 ATP 및 ADP는 소실되어 검출되지 않았으며 초기에만 AMP가 존재하고 숙성중반까지 현저히 감소한 반면에 inosine 및 hypoxanthine은 숙성중반까지 증가하였다가 다시 감소하였으며 핵산관련물질의 대부분을 차지하였다. pH는 식염농도가 낮고 숙성온도가 높을수록 숙성후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었으며 적정산도는 숙성후반까지 감소하였다. 이상의 결과처럼 저염 오징어 젓갈의 적정 발효조건을 추정해 보면 발효온도 $10^{\circ}C$, 식염 10%, 발효기간 5주로 추정되어 활용가치가 높다고 사료된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.62-62
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• 2022

Among annual precipitation in Korea (1306.3 mm), 54% of it falls intensively in summer, and only about 12.4% falls in April and May, when the water requirement of wheat is the highest. Korean wheat also could be damaged by soil water excess stress as frozen soil thaws after winter (late Feb-Mar). This study was conducted to evaluate effect of soil water stress on yield and quality of Korean wheat cultivar 'Saegeumgang'. Soil water treatments consisted of 4 treatments; water excess treatment in tilling stage (3.23-3.30), drought treatment in ripening stage (Apr-Jun), irrigation treatment in ripening stage (5.10) and standard condition. There was no significant difference between the treatment conditions for culm length, and the number of spike number was the highest in the order of irrigation in the ripening period (951)> standard cultivation (876)> excess water treatment in the tilling stage (752)> drought treatment in the ripening stage (767/m²). Test weight and Thousand grain weight were 548g/L and 22. lg respectively, which were lower than other treatments, and there was no significant difference between the other treatments. Abortive grain was 5.4kg/10a which was lower than other treatment, and there was no significant difference between the other treatment than other treatments. In drought treatment, protein content was 11.9% which is the highest among all treatments, and SDS-sedimentation value was 27.2ml under drought treatment which was very low compared to other treatments. Therefore, wheat yield and spike number were decreased in excess water condition at tilling stage and drought condition at ripening stage. Furthermore, wheat quality became deteriorate in drought condition at ripening stage.

• Journal of Nutrition and Health
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• 제8권2호
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• pp.27-30
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• 1975

This investigation was designed to determine the influence of light on the changes of capsaicin, carotenoid and sugar in hot green pepper fruits during the after-ripening period. The results were as follows; 1. In capsaicin content, the sample in light was increased about twice of that of the sample under the darkness. 2. In total carotenoid content, both samples were increased in the same trend. And so, it might be able to assume that carotenoid pigments were produced without the light. 3. In sugar content, the sample in light was more rapidly decreased than that of the sample in darkness.

• 한국작물학회지
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• 제62권2호
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• pp.124-133
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• 2017

등숙기 고온에 따른 전분합성 및 동화산물 전류 특성에 미치는 영향을 분석한 결과는 다음과 같다. 1. 등숙기 평균온도가 약 $3^{\circ}C$ 상승함에 따라 등숙기간은 약 5일정도 단축되었으며, 천립중이 약 4.2 g 정도 감소하였고, 전분함량이 감소함에 따라 상대적으로 단백질 함량이 증가하는 경향을 보였다. 2. 등숙기 고온($+3^{\circ}C$)에 따라 전분합성 최대속도는 약 11%정도 증가하였지만, 전분합성속도가 최대가 되는 시점은 약 3일, 전분합성 완료 시점은 약 4일정도 앞당겨지는 경향을 보였다. 3. 전분합성 각 단계에 관여하는 유전자의 발현양상은 앞에서의 전분합성과 마찬가지로 고온처리에서 초기 발현량이 증가하였지만, 발현 지속정도가 빠르게 감소하는 경향을 확인하였으며, 특히 soluble starch synthase의 감소가 두드러졌다. 4. 동화산물의 이삭분배 속도는 전분합성속도와 마찬가지로 고온처리구에서 증가하였지만, 줄기 및 지엽에서의 분배비율은 고온처리구에서 급격하게 감소한 결과를 보아 동화산물의 전류속도가 고온처리구에서 빨라진 것으로 생각된다. 5. 엽신의 노화속도(Nr)는 온도가 상승할수록 크게 증가하였음을 확인할 수 있었으며, 노화속도가 등숙이 거의 완료된 이후에 크게 증가하는 것으로 보아, 고온에 따른 등숙기간의 단축은 엽신의 노화 기간에 영향을 받지 않는 것으로 생각된다.

• 한국작물학회지
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• 제31권1호
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• pp.43-48
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• 1986

벼 등숙기관중 종실발달 및 일당 sink 수요용량의 경시적 변화의 품종간 차이를 파악하고 등숙성기의 최대 sink수요용량과 일사 energy이용효율로부터 확정된 이론적 물질생산한계식를 비교 검토해 봄으로써 벼 다수성육종을 위한 효율적인 지침을 얻고자 ja-ponica단간수중형인 수원 29005와 ind./jap. 단간수중형인 수원26004 및 IR1317-70-1을 공시하여 본 실험을 실시했는데 그 결과를 요약하면 다음과 같다. 1. 수당개화소요일수와 일별개화영화수의 빈도분포에 있어서 품종간 차이는 거의 인정할 수 없었으나 japonica품종쪽이 초기개화영화수의 빈도가 약관 높은 경향이었다. 2. 벼 한 알의 생리적 등숙소요일수는 ind./jap.인 수원 26004와 IR 1317-70-1은 각각 강ㆍ약세영화 공히 15일과 18일이었으나 japonica인 수원 295 호는 강 및 약세영화가 각각 21일 및 24일로 현저한 품종간 차이를 보였다. ind./jap. 품종도 급속종실발달기에는 약세영화가 강세영화에 비해 종실발달정도가 현저히 떨어지는 경향이었다. 종실수분함량에서도 ind./jap. 품종들이 japonica보다 일찍 급격한 감소현상을 보였다. 3. 등숙기간동말 일별 수당 sink수요용량의 경시적 변화를 수당개화영화수의 빈도분포와 등숙시기별 종실건중증가곡선에 의해 일별 수당건물축적수요용량으로 계산하여 나타내 본 결과 ind./jap. 품종이 japonica에 비해 현저히 첨예한 포물곡선을 나타내어 ind./jap. 품종쪽이 더욱 등숙성기에 source의 부족 및 sink간 양분경합의 심화를 초래할 가능성이 높다. 일당 최대 sink수요용량을 보인 시기는 최초개화일로부터 10∼12일째였으며 이 때의 1 일간 수당sink수요량은 IR1317-70-1, 수원26004 및 수원29005가 각각 약 240mg, 165mg 및 145mg이었다. 4. 수원29005의 등숙기간중 일별 수당 sink 수요용량의 경시적 변화를 온실과 포장재배조건에서 비교해 본 결과 포장쪽이 다소 첨예한 포물곡선을 그리면서 일당 최대 sink수요용량을 보인 시기도 2～3 일정도 빨랐다.

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• Applied Biological Chemistry
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• 제14권2호
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• pp.157-163
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• 1971

신미종(辛味種) 고추의 추숙(追熟)에 따른 신미성분(辛味成分)의 변화(變化)를 부위별(部位別)과 capsaicin 동족체별(同族體別)로 측정(測定) 고찰(考察)한 결과(結果)는 다음과 같다. (1) 추숙(追熟)에 따라 capsaicin homologues의 조성(組成)에 거의 변화(變化)가 없었다. (2) 과육부(果肉部)(태좌(胎座), 격벽(隔壁), 과피(果皮)) 신미성분(辛味成分)의 건물중당(乾物重當) 함유율(含有率)(%)이 추숙(追熟)에 따라 증가(增加)하고 있다. 이것은 신미성분(辛味成分)의 생성(生成)과 고형물소장(固形物消長)사이의 상관관계(相關關係)의 결과(結果)라고 보겠다. (3) 태좌(胎座) 격벽부(隔壁部)의 신미성분(辛味成分)은 그함량(含量)이 매우 높고 또 chi.-onset stage까지 증가(增加)하고 그후(後)는 감소(減少)하는데 비(比)하여 과피(果皮)의 신미성분(辛味成分)은 줄곧 증가(增加)하고 있어서 신미성분(辛味成分)의 이동(移動)을 짐작할수 있었다. (4) 종자(種子)의 신미성분(辛味成分)은 함량(含量)이 매우 낮으나 추숙(追熟)에 따라 조금씩 증가(增加)하고 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.450-458
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• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.