• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.559-563
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• 2011

Cymbidium 'Purple Star' (Miake 'Pieta' ${\times}$ 'Allstar Mariane') was developed from a cross between hybrids at the National Institute of Horticultural & Herbal Science (NIHHS), Rural Development Administration (RDA) in 2008. A cross was made between purple colored flower C. Miake 'Pieta' as maternal line and dark pink colored flower, C. 'Allstar Mariane' as paternal line in 1995. The seed germination, cultivation, selection, and characteristic trials were conducted from 1996 to 2002. The line was named as Wongyo 'F1-21' and phenotype was characterized in 2007 as a new cultivar. The 'Purple Star' has dark purple basal color (RHS, GP186A) on both of sepal and petal with red lip (RHS, RP59A). 'Purple Star' has about 10.7 flowers per flower stalk and flower size of 7.6 cm. General appearance of petals and sepals is slightly incurved shape. The plant size is intermediate having erect peduncle. Blooming is started from the late of January (mid-winter) under optimal culture condition. Leaf attitude and twisting is erect and weak respectively. This hybrid has attractive floral arrangement, long flower stalk (78.4 cm) and vigorous growth. 'Purple Star' has a great potential for exporting to Chinese market.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.502-506
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• 2009

"Hongyoung" was bred within the potato breeding program of National Institute of Highland Agriculture (NIHA). It was originated from a cross made between Atlantic as a female and AG34314 as a male parent in 2003. "Hongyoung" was evaluated as a clone number Daegwan 1-102 for the growth and tuber characteristics, yielding ability, and resistance to major diseases in the regional yield trials from 2006 to 2007. Finally, this clone was renamed as "Hongyoung" and was presented to Korean Seed & Variety Service in 2007 for registration as a new potato cultivar. "Hongyoung" has a round shape, shallow eye depth, red skinned and fleshed tuber characteristics. Its mean tuber yields from the regional yield trials was 37.4 MT/ha, and it showed the highest yield in spring cropping. "Hongyoung" showed high resistance to common scab (Streptomyces scabies) and potato leaf roll virus (PLRV), however it was susceptible to both potato virus Y (PVY) and late blight (Phytophthora infestans). The dry matter content of "Hongyoung" was low to medium 17.7%, therefore it is suitable for table use. Its anthocyanin content was the highest in autumn cropping with 31.8 mg/100g fresh weight and it contained 3.6 times higher anthocyanin than the control, Jasim.

• Food Engineering Progress
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• v.21 no.4
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• pp.375-382
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• 2017

The purpose of this study was to examine the effect of different types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion in width and length, and rice bran oil in height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest lightness (29.82). As for redness, however, no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest value with 18.91%, while yakgwa fried with corn oil and canola oil showed the lowest value. No difference was found in moisture content according to the type of frying oil. In relation to the acid value, yagkwa with soybean oil showed the lowest value of $0.24{\pm}0.66$; as for peroxide value, yagkwa fried with rice bran oil showed the lowest value of $3.59{\pm}1.74meq/kg$. No difference was found in hardness, cohesiveness and resilience according to the type of frying oil. Yagkwa fried with corn oil and canola oil showed the lowest value in terms of adhesiveness and chewiness, respectively. The results of the sensory evaluation showed not significance difference in overall preference, but yakgwa fried with rice bran oil had the highest value of $5.93{\pm}1.87$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.368-377
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• 2021

Plum is a typical fruit that is consumed processed rather than raw. In this study, we manufactured one of the processed foods, viz., plum Jangachi. In this process, the manpower-dependent seed separation and flesh cutting operations were automated by mechanizing, thereby altering the manufacturing process. Quality and Safety were assessed through microbial evaluation, analysis of color, and detection of preservatives in the plum Jangachi. Preference factors were identified through sensual evaluation. When compared with other plum Jangachi currently available in the market, our product was determined to contain 2.7±0.1 Log CFU/g total aerobic bacteria, which is slightly higher than the average of other products. This was not surprising, as the figures are due to the inherent characteristics, which were determined to be lower as compared to other commercial plum Jangachi. Other coliforms, tar dyes, and preservatives were undetected, thereby conferring satisfactory Quality and Safety. In general, there was no statistical difference in the sensual evaluation and appearance; overall, our product received better feedbacks than products on the market. Taken together, our results provide a foundation for applying the mechanization of plum-processed foods, thereby promoting the local economy in the main production area, and overall characteristics obtained are regarded sufficient in terms of market competitiveness.

• Journal of Life Science
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• v.34 no.6
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• pp.385-392
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• 2024

Hot pepper (Capsicum annuum L.) is a valuable plant that is widely used worldwide for food and medicinal purposes. This study compared ethanol extracts of five native Korean varieties (Yuwol-cho, Subi-cho, Sumihyang, Gounbit, and Chilseong-cho) and five improved varieties (Dabok, Cheongyang, Chungseong, Olbokhap, and Shin-honggildong) of peppers cultured in Korea. The extracts were analyzed for color difference, polyphenol content, and their antioxidant, antidiabetic, and antithrombotic activities. The extracts of the improved varieties exhibited higher levels of redness and lower levels of yellowness compared to the native varieties. Polyphenol and flavonoid content analysis revealed significantly higher levels in the Yuwol-cho and Sumihyang varieties, which also exhibited scavenging activities in 1,1-diphenyl-2-picryl hydrazyl anion-, 2,2-azobis(3-ethylbenzothiazoline-6-sulfonate) cation-radical scavenging, and reducing power assay. The Chilseong-cho, Yuwol-cho, and Dabok varieties showed significantly higher nitrite scavenging activity. Antidiabetic activity based on α-glucosidase inhibition was observed in the Subi-cho, Sumihyang, and Gounbit extracts. Evaluation of antithrombotic activity showed that the Yuwol-cho extract prolonged thrombin time by 1.61 times compared to the solvent control at a concentration of 5 mg/ml, while the Dabok extract prolonged prothrombin time and activated partial thromboplastin time by 1.33 times and 2.21 times, respectively. All pepper extracts showed no erythrocyte hemolysis activity up to a concentration of 5 mg/ml. Our results suggest that native Korean peppers have the potential to serve as valuable sources of antioxidant, antidiabetic, and antithrombotic agents. This research also indicates the possibility of replacing improved pepper varieties, which incur significant seed usage fees, with native Korean pepper varieties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.512-515
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• 2004

The purpose of this experiment was to obtain informations about variation of anthocyanin content within black-seeded soybean testa according to cultivation and harvest time. Three varieties, Ilpumgeomjeongkong, Geomjeongkong 2, Tawonkong were tested in this experiment. Seeds were planted on April 15 (early planting), May 15 (optimum planting), and June 15 (late planting), respectively. Harvest time was R6 (full seed), R7 (physiological maturity), and R8 (harvest maturity), respectively. The content of delphinidin-3-glucoside (D3G), cyanidin-3-glucoside (C3G), petunidin-3-glucoside (Pt3G), and total anthocyanin (TA) had all increased gradually from April 15 to June 15 as well as R6 to R8. There was no varietal difference in D3G, but C3G and TA of Geomjeongkong 2 were higher than other two varieties. Pt3G was the highest Tawonkong of varieties. The value of L as anthocyanin color difference had gradually decreased from April 15 to June 15 and R6 to R8, Geomjeongkong 2 among three varieties was the lowest. The value of a was the highest on May 15 and increased gradually from R6 to R8, Geomjeongkong 2 was the lowest. The value of b was the highest on June 15 as late planting and was the highest Geomjeongkong 2 of varieties. The value of b had increased gradually from R6 to R8. D3G, C3G, Pt3G, and TA contents showed mutually high positive correlation and these four characters were represented high negative correlation with L value but showed high positive correlation with a and b values. The value of L showed high negative correlation with a and b values. The value of a showed high positive correlation with b value.

• Korean Journal of Poultry Science
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• v.43 no.1
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• pp.15-20
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• 2016

This research was carried out to determine the effect of Cudrania tricuspidata fruit (CTF) on the performance of laying hens, egg quality, yolk fatty acid composition, Immunoglobulin G (IgG) and blood composition. A total 288 Brown Nick laying hens of 48 weeks old replaced into 4 groups with 4 replicates of 18 birds in each. Treatments were added with 0, 0.25, 0.5, 1.0% CTF containing dried seed and pulp. Metabolizable energy (ME) and crude protein (CP) were 2,800 kcal/kg and 16.0% in basal diets, respectively. Egg production and daily eggmass were significantly increased in 1.0% CTF addition treatment compared to those of other treatments (P<0.05). Egg weight and feed intake were not different among treatments. Feed conversion ratio showed the lower result in 1.0% CTF treatment than other treatments (P<0.05). Eggshell color was not influenced by the addition of CTF. Albumin height, Haugh unit and eggshell breaking strength was not statistically different, but seemed to be higher as dietary CTF addition increased. Yolk color was increased as dietary CTF increased and was the highest in 1.0% CTF group (P<0.05). Fatty acids were not shown the consistency in yolk. Blood cholesterol and triglyceride (TG) of birds fed CTF were significantly low compared to those of control. IgG was also statistically higher in CTF treatments than control (P<0.05). As the results of this experiment, the addition of 1% CTF would be the most effective on performance and egg quality, whereas the 0.25% CTF addition in basal diets seemed to be optimum to improve the blood cholesterol, TG,high density lipoprotein cholesterol (HDL-CHOL), IgG in laying hens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.941-947
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• 2013

To increase the consumption of frying ginseng, we investigated the physicochemical properties of frying ginseng and different edible oils processed through frying ginseng: soybean oil (SO), corn oil (CO), olive oil (OO), and grape seed oil (GO). We tested various parameters, including temperature (130, 160, 180, and $200^{\circ}C$), frying time (2.0, 2.5, 3.0, and 3.5 min), and frying amount (up to 30 times). The physicochemical properties of the fried ginseng and oils were evaluated for changes in acid value, peroxide value, free fatty acid content, acrylamide formation, color, and viscosity of oils. The acid value and peroxide value of the oils increased with frying temperature and amount. Saturated fatty acids increased and unsaturated fatty acids decreased with the amount of frying, but oleic acid in CO and GO and linoleic acid in OO increased. The concentration of acrylamide in fried ginseng increased as the frying temperature and amount increased and was the lowest in OO. The lightness and redness of the frying oil color decreased and its yellowness increased in SO and CO, but the lightness increased (redness and yellowness decreased) in OO. In particular, CO was significantly browned with increasing frying amounts. The viscosity of the frying oils increased with frying amount, with CO showing the lowest increases in viscosity of the oils. As a result, the optimal ginseng frying condition found was 2 min 30 sec at $180^{\circ}C$, regardless the type of oils.

• Investigative Magnetic Resonance Imaging
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• v.13 no.1
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• pp.40-46
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• 2009

Purpose : The purpose of this study was to investigate the quantitative evaluation of the corticospinal tract (CST) at the multiple levels by using functional MRI (fMRI) co-registered to diffusion tensor tractography (DTT). Materials and Methods : Ten normal subjects without any history of neurological disorder participated in this study. fMRI was performed at 1.5 T MR scanner using hand grasp-release movement paradigm. DTT was performed by using DtiStudio on the basis of fiber assignment continuous tracking algorithm (FACT). The seed region of interest (ROI) was drawn in the area of maximum fMRI activation during the motor task of hand grasp-release movement on a 2-D fractional anisotropy (FA) color map, and the target ROI was drawn in the cortiocospinal portion of anterior lower pons. We have drawn five ROIs for the measurement of FA and apparent diffusion coefficient (ADC) along the corona radiata (CR) down to the medulla. Results : The contralateral primary sensorimotor cortex (SM1) was mainly found to be activated in all subjects. DTT showed that tracts originated from SM1 and ran to the medulla along the known pathway of the CST. In all subjects, FA values of the CST were higher at the level of the midbrain and posterior limb of internal capsule (PLIC) than the level of others. Conclusion : Our study showed that co-registered fMRI and DTT has elucidated the state of CST on 3-D and analyzed the quantitative values of FA and ADC at the multiple levels. We conclude that co-registered fMRI and DTT may be applied as a useful tool for clarifying and investigating the state of CST in the patients with brain injury.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.2
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• pp.190-196
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• 2015

We evaluated the morphological characteristics in 100 super sweet corn inbred lines, which were developed to breeding super sweet corn variety at Gyeongsangbuk-do Agricultural Research and Extension Services, by examining six quantitative and two qualitative characteristics. On the result of evaluation of two qualitative traits, most of inbred lines showed yellow (91 inbred lines) at seed color (QL1) and weak (68 inbred lines) at seedling vigor (QL2). In the survey of six quantitative traits, the average value for each trait indicated as follows: days of tasseling (QN1, 41.0 to 55.0 days), days of silking (QN2, 44.0 to 59.0 days), anthesis-silking interval (QN3, 2.0 to 7.0 days), tillering (QN4, 0.0 to 2.0), plant height (QN5, 96.0 to 187.0 cm) and ear height (QN6, 30.0 to 86.0 cm). In PCAs (principal component analysis) for 8 morphological characteristics, seedling vigor (QL2) and tillering (QN4) greatly contributed in negative direction and the days of tasseling (QN1) and days of silking (QN2) greatly contributed in positive direction on the first principal component. While, ear height (QN6) and plant height (QN5) contributed in positive direction on the second principal component. Thus these morphological traits, which were greatly contributed in the first and second principal components, might be considered to be useful for discrimination in 100 super sweet corn inbred lines. In our study, the results of morphological variation and PCAs for 100 super sweet corn inbred lines will be helpful for super sweet corn breeding programs such activities as planning crosses for hybrid and line development.