• Research in Plant Disease
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• v.9 no.1
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• pp.52-56
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• 2003

It was conducted to investigate the effect of rice downy mildew (RDM) infection to plant growth and yield components in water seeding stage, and to screen of varietal resistance to downy mildew. Being infected by rice downy mildew, chlorotic spot appeared in the leaf and leaf length was shortened. As the infected rice was growing, internode was not elongated properly and was deformed, and then panicle was not arised or mal-formed. Plant height of infected rice was shortened at all growth stage, and while the number of tillers of infected rice was more decreased than that of healthy plant before maximum tillering stage, and that of infected rice was more increased after heading stage. While the number of internode of infected tiller was much increased than that of healthy tiller internode length of infected tiller was shorter. As the rice infected by RDM severely, the number of panicles per square meter and ripening of rice was more decreased and yield of rice was extremely much decreased. As result of the varietal resistance screening with rice seedling, Geyh-wabyeo and Donjinbyeo were resistant varieties to downy mildew.

• Journal of Environmental Health Sciences
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• v.30 no.1
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• pp.22-28
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• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of Korean traditional soy sauce (kan-jang) during the ripening and storage for 12 months and the characteristics of the changes. All of the preparation methods for soy sauce followed the recommendations of the Korea Food Research Institute. The components of soy sauce were analyzed at 0,6, and 12 months. The contents of amino nitrogen of soy sauce were significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p<0.05), and decreased during the storage. The content of total amino acids of soybean sauce was significantly lower than that of soybeans, and the content of free amino acids was higher than that of soybeans (p<0.05). The contents of total and free amino acids decreased in soy sauce after 12 months of storage (p<0.05). The composition of total and free amino acids and their ratios of soy sauce were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soy sauce were 0.8％, 17.3％, and 53.1-59.8％, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soy sauce during the storage. The ratios of free to total amino acids of glutamic acid were 42.9-59.5％ in soy sauce. Lightness of Hunter color of soy sauce decreased over time (p<0.05). This study indicates that the ratios of free to total amino acids of soy sauce were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. This study also indicates that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic characteristics of soy sauce derived from the amino nitrogen, amino acids, and color might be inferior over 1 year of storage time. However, more detailed research should be conducted to interpretate this characteristics more accurately.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.3
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• pp.237-243
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• 1992

To determine effects of simulated acid rain on the growth and yield of rice, soybean and sesame, and on the soil acidity, two cultivars of rice, soybean and sesame were exposed twice a week to one of four simulated rain acidities[pH 2. 6, 3. 6, 4. 6 and 5. 6(control)]. The plants were protected from ambient rain by a polyethylene film cover. No visible damage due to the simulated acid rain was observed at any stage of growth for either of the crops. In rice, heading date, plant height and yield components except ripening ratio were not significantly affected by the pH ofsimulated rain, but the ripening ratio and rough rice yield linearly decreased as the pH of simulated rain was decreased. In soybean, maturing date and yield components except 100 seed weight were not significantly influenced by the pH of simulated rain, but the 100 seed weight and yield linearly decreased as the pH of simulated rain was decreased. Seed yield and the other agronomic characteristics of sesame were not significantly affected by the pH of simulated rain. Soil pH after cropping rice, soybean and sesame decreased as pH of simulated rain was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.171-175
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• 1986

Pectic substance of hot pepper crude cell wall was fractionated during ripening and softening. The pectic substance was divided ionically associated pectin(IAP) and covalently bounded pectin with hemicellulose(CBP). And then, the composition and the modification of the pectic substance using gel filtration chromatography were studied. The polyuronide associated with the CBP increased owing to decreasing of pectin bound hemicellulose linked to galactose by the turning stage showed softening. The molecular weight profiles of IAP shifted from low molecular weight profiles of IAP shifted from low molecular weight to high molecular weight polymers. While, the CBP changed from high molecular weight to low molecular weight polymers during ripening. It is suggested that the changes in the pectic substance associated with fruit softening should involve the alteration of CBP-bound hemicellulose like galactan.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.2
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• pp.184-188
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• 1983

This experiments were carried out to know the effect of ripened grain under low temperature ($20^{\circ}C/13^{\circ}C$) and out door condition when 2 chemicals including. Dachigaren were applied at 7-8 days before heading and heading stage. Low temperature plot is more effective than out door temperature plot to chemicals. Secondary tillers is more effective than primary tillers to chemicals. SZ8028+ABA is the most effective chemical than Dachigaren and SZ8028. SZ8028+ABA is the most effective chemical regardless of low or high temperature to ripeness. Iri 327 is higher than Jinheung.. The plot of SZ8028+ABA or Dachigaren applied is higher than SZ8028 or control at 0-20% of sterile. Percentage of hulled rice above 2.0mm was increased 87.6% of Dachigaren, 88.7% of SZ8028 90.2% of SZ8028+ABA compared with 83.4% of control.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.3
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• pp.1-6
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• 1979

Amylose content and alkali digestibility value of rice grain were tested from 10days after flowering up to maturity. Both amylooe content and alkali digestibility value showed slightly lower at earliest stage, but they reached maximum value by 20 days after flowering, and then they maintained the value until maturity. Both amylose content and alkali digestibility value showed negative correlations to air temperature, though they were not significant statistically except in case of amylose content and maximum temperature, which showed significant correlation in some year.

• Natural Product Sciences
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• v.2 no.2
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• pp.137-142
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• 1996

This paper gives a description about the germination inhibition of American ginseng (Panax quinquefolium L.) seed coat. The existence of seed coat is one of the inhibitory factors which inhibit the embryo growth, particularly during the morphological after-ripening stage. The seed coat can obstruct the water absorption at the beginning of seed stratification, but it can not threaten seed germination. The inhibition of seed coat is not caused by the mechanical fetter neither. However, before splitting the seed coat, the inhibition of seed coat comes from both air-tight character and inhibitors, and after splitting the seed coat, the inhibition may come mainly from the inhibitors.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2007.05a
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• pp.185-189
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• 2007

• Journal of the Korean Applied Science and Technology
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• v.28 no.4
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• pp.517-525
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• 2011

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

• Food Science and Preservation
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• v.7 no.2
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• pp.207-210
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• 2000

The changes of non-cellulosic neutral sugar composition of strawberry during maturation were investigated. Arabinose, xylose, galactose and glucose were the main non-cellulosic neutral sugar of cell wall and increased until ripe stage. The main non-cellulosic neutral sugar of alkali soluble hemicellulose were arabinose, xylose, mammose, galactose. The contents of non-cellulosic neutral sugar of alkali soluble hemicellulose were increased during maturation.