• The Plant Pathology Journal
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• 제30권4호
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• pp.416-424
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• 2014

Sweet potato is grown extensively from tropical to temperate regions and is an important food crop worldwide. In this study, we established detection methods for 17 major sweet potato viruses using single and multiplex RT-PCR assays. To investigate the current incidence of viral diseases, we collected 154 samples of various sweet potato cultivars showing virus-like symptoms from 40 fields in 10 Korean regions, and analyzed them by RT-PCR using specific primers for each of the 17 viruses. Of the 17 possible viruses, we detected eight in our samples. Sweet potato feathery mottle virus (SPFMV) and sweet potato virus C (SPVC) were most commonly detected, infecting approximately 87% and 85% of samples, respectively. Furthermore, Sweet potato symptomless virus 1 (SPSMV-1), Sweet potato virus G (SPVG), Sweet potato leaf curl virus (SPLCV), Sweet potato virus 2 ( SPV2), Sweet potato chlorotic fleck virus (SPCFV), and Sweet potato latent virus (SPLV) were detected in 67%, 58%, 47%, 41%, 31%, and 20% of samples, respectively. This study presents the first documented occurrence of four viruses (SPVC, SPV2, SPCFV, and SPSMV-1) in Korea. Based on the results of our survey, we developed multiplex RT-PCR assays for simple and simultaneous detection of the eight sweet potato viruses we recorded.

• 한국지역사회생활과학회지
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• 제22권4호
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• 한국작물학회지
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• 제49권5호
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• pp.373-380
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• 2004

The production of sweet (su) and super sweet corns (sh2) has been economically feasible in Korea in recent years. Major factors limiting super sweet corn production are low germination and low seedling vigor. Since seed quality is closely related to seed maturity, the optimum harvest time for the seed production of sweet and super sweet corns was studied and the quality of seeds with varying maturities was investigated in 2001 and 2002 cropping seasons. The parents of the sweet corn seeds were Hybrid Early Sunglow and 'Golden Cross Bantam 70' and those of super sweet corn were Xtrasweet 82 and 'For­tune'. Seeds were harvested at 21, 28, 35, 42, 49, and 56 days after silking (DAS). As the seeds developed, seed weight of sweet corn increased and the seed moisture content decreased faster than that of super sweet corn. Germination rates of sweet corn seeds harvested 21 and 28 DAS at $25^{\circ}C$ and emergence rates in the cold soil test were significantly lower than those of seeds harvested after 42 DAS in both years. Although the germination rates of super sweet corn seeds with varying maturities showed similar patterns as sweet corn seeds at $25^{\circ}C$, the emergence rate of super sweet corn seeds in cold soil test continuously increased with seed maturity. This suggests that seed quality of super sweet corn should be tested in a cold soil test to estimate field emergence. As the seeds developed, leakage of total sugars and electrolytes from the both sweet and super sweet corn seeds decreased up to 42 or 49 DAS. The $\alpha-amylase$ activities of both sweet and super sweet corn seeds increased with seed maturity from 21 to 35 or 49 DAS depending on genotype and year. The optimum harvest time for the seed production of sweet corn was 42 DAS and 49 DAS for super sweet corn considering emergence rate and plumule dry weight in the cold soil test, leakage of sugars and electrolytes from the seeds, and $\alpha-amylase$ activity.

• 한국작물학회지
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• 제44권3호
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• pp.267-272
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• 1999

In order to determine the optimum harvest time of vegetable corns, the changes in sugars, soluble solids, and flavor of kernels of sweet (cv. ‘Golden Cross Bantam 70’), super sweet (cv. ‘Cocktail E-51’), and waxy corns (cv. ‘Chalok 2’) were observed at different ripening stages. Sucrose was a major sugar in the sweet and super sweet corns and the content increased from 15 to 21 and 27 days after silking (DAS), respectively and then decreased. Glucose and fructose contents of sweet and super sweet corns tended to decrease with kernel maturity. Total sugar content of the sweet corn analyzed by the anthrone method increased rapidly from 15 to 21 DAS, while that of the super sweet and the waxy corns increased slowly up to 24 and 26 DAS, respectively and decreased thereafter. The content of soluble solids in sweet corn was much higher than that of super sweet corn. Starch content of the sweet corn increased slowly from 15 to 33 DAS, while that of the super sweet corn increased a little rapidly from 15 to 21 DAS and then leveled off to 33 DAS. Starch content of the waxy corn increased continuously from 21 to 38 DAS. There was a positive correlation between the sum of individual sugars (sucrose, glucose, and fructose) and soluble solids in both sweet and super sweet corns, while the content of soluble solids was not related to the sum of individual sugars or total sugars. The flavor rate of sweet and super sweet corns maintained high between 21 and 27 DAS and that of waxy corn decreased from 24 to 33 DAS. The optimum harvest time for sweet, super sweet, and waxy corns was thought to be 21 to 24 DAS considering sugar and starch contents, flavor, and marketing.

• 한국조경학회지
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• 제32권5호
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• pp.63-72
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• 2004

This study was carried out to analyze effects of soil, water level and shading on growth of sweet flag(Acorus calamus var. angustatus). Three types of soil were used, which included sandy, silty loam and paddy loam soil. Three levels of shading were applied in the experiment: no shading, 55％ shading and 75％ shading. The water levels were also adjusted to three levels in the experiment. The results are summarized as follows; 1. The cultivation of sweet flag in sandy soil with low water level resulted in decreased fresh weight compared to that at planting. This result indicates that the water level should be maintained higher than the soil surface for sweet flag growth in sandy soil. 2. 5 out of 72 sweet flags died in paddy loam soil. Water saturation of soil easily reduced paddy loam soil, and root growth of sweet flags in reduced soil condition were restricted, resulting in the dead plants. 3. The growth of sweet flag in paddy loam soil was worse than those in silty loam, indicating that reduced soil conditions in paddy loam is harmful to root growth. In planting sweet flags in paddy loam, improved soil aeration in paddy loam soil is necessary for good growth of sweet flag. 4. The maintaining of high water levels is better than that of low water levels in sweet flag cultivation. During winter, soil near the water surface froze and sweet flags in frozen soil were stressed physiologically. Maintaining high water levels prevents soil from being frozen which is good for the growth of sweet flags. 5. There was not significant difference in the growth of the sweet flag between non-shading and 55％ shading. It thus appears that sweet flags can grow soundly under shading rate lower than 55％.

• 한국식품영양과학회지
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• 제39권10호
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• pp.1476-1480
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• 2010

육질색에 따른 일반고구마, 주황색고구마 및 자색고구마로부터 갈변방지제 처리와 건조방법을 달리하여 분말을 제조한 후 고구마 분말의 이화학적 특성을 분석하였다. 고구마 분말의 조단백질, 회분 및 식이섬유 함량은 자색고구마에서 가장 높았고 조지방과 전분 함량은 주황색고구마에서 가장 높게 나타났다. 고구마 분말의 평균 입자크기는 주황색고구마 분말에서 가장 크게 나타났으며 각각의 고구마 분말에서 둥근형 또는 다각형의 전분입자 형태를 관찰할 수 있었다. 고구마 분말의 수분흡수지수 및 oil 흡수율은 열풍건조방법으로 제조한 분말이 동결건조에 의한 분말보다 높은 경향을 주었다. 고구마 분말의 수분용해도지수는 일반고구마와 자색고구마의 경우 건조조건에 따른 차이가 크지 않은 반면, 주황색고구마의 경우 열풍건조 한 분말에서 수분용해도지수가 높게 나타났다.

• Current Research on Agriculture and Life Sciences
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• 제28권
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• pp.25-29
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• 2010

The colored sweet potato, particularly purple sweet potato, has been well known to contain anthocyanins abundantly. This study was conducted to examine the antioxidant properties of purple sweet potato. The chopped purple sweet potato was extracted 2 times with water or acetone for 18 hours at $28^{\circ}C$. The antioxidative potential of each solvent extract was assessed by DPPH free radical scavenging activity assay, FRAP assay, and total phenolic contents. The results showed that both extracts had not only high DPPH free radical scavenging activity but had high level of total phenolic compounds. Furthermore, both solvent extracts were found to have antioxidative effects in human colon cancer cells (HCT 116, HT 29) in DCFDA assay. The notable antioxidant activity of purple sweet potato suggests its significant health benefit and deserves further study to develop into functional food ingredient.

• The Plant Pathology Journal
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• 제31권4호
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• pp.388-401
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• 2015

Sweet potatoes (Ipomea batatas L.) are grown extensively, in tropical and temperate regions, and are important food crops worldwide. In Korea, potyviruses, including Sweet potato feathery mottle virus (SPFMV), Sweet potato virus C (SPVC), Sweet potato virus G (SPVG), Sweet potato virus 2 (SPV2), and Sweet potato latent virus (SPLV), have been detected in sweet potato fields at a high (~95%) incidence. In the present work, complete genome sequences of 18 isolates, representing the five potyviruses mentioned above, were compared with previously reported genome sequences. The complete genomes consisted of 10,081 to 10,830 nucleotides, excluding the poly-A tails. Their genomic organizations were typical of the Potyvirus genus, including one target open reading frame coding for a putative polyprotein. Based on phylogenetic analyses and sequence comparisons, the Korean SPFMV isolates belonged to the strains RC and O with >98% nucleotide sequence identity. Korean SPVC isolates had 99% identity to the Japanese isolate SPVC-Bungo and 70% identity to the SPFMV isolates. The Korean SPVG isolates showed 99% identity to the three previously reported SPVG isolates. Korean SPV2 isolates had 97% identity to the SPV2 GWB-2 isolate from the USA. Korean SPLV isolates had a relatively low (88%) nucleotide sequence identity with the Taiwanese SPLV-TW isolates, and they were phylogenetically distantly related to SPFMV isolates. Recombination analysis revealed that possible recombination events occurred in the P1, HC-Pro and NIa-NIb regions of SPFMV and SPLV isolates and these regions were identified as hotspots for recombination in the sweet potato potyviruses.

• 한국식품영양학회지
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• 제25권3호
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• pp.529-537
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• 2012

고구마의 새로운 이용방법으로 고구마의 기능성을 활용한 고구마 된장을 제조하였다. 고구마 페이스트와 대두분말을 1:1로 혼합하여 펠렛을 제조한 다음 황국균을 접종, 배양하여 효소활성이 높은 고구마 황국을 제조하였고, 제조한 신황미와 신자미 황국(20, 45%)에 증자대두와 식염 10%를 혼합, 60일간 발효 숙성하여 저염 고구마 된장을 제조하였다. 고구마 된장에는 감칠맛 성분인 글루탐산이 일반된장보다 많은 양 함유되어 있었고 숙성에 의해 항산화활성이 증가하였으며, DPPH 라디칼 소거활성($EC_{50}$)은 신자미 황국을 45% 혼합한 신자미 된장에서 0.9 mg으로 가장 높았다. 관능평가에서 신황미 황국을 45% 혼합한 신황미 된장의 선호도가 가장 좋았다.

• 대한약침학회지
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• 제9권2호
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• pp.79-86
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• 2006

Objectives : The aim of this study was to observe prevention of allergic reactions of Sweet Bee Venom (removing enzyme components from Bee Venom). Methods: Content analysis of Sweet Bee Venom and Bee Venom was rendered using HPLC method and characterization of Anti-Sweet Bee Venom in Rabbit Serum. Clinical observation was conducted for inducement of allergic responses to Sweet BV. Results : 1. Analyzing melittin content using HPLC, Sweet BV contained 34.9% more melittin than Bee venom pharmacopuncture at same concentration. 2. Observing chromatogram of HPLC, removal of the enzyme was successfully rendered on Sweet BV. 3. The anti-serum of Sweet BV showed high titers against melittin and bee venom and relatively low titer against phospholipase A2. 4. After conducting approximately 3,000 cases of Sweet BV administration, not a single case of generalized anaphylatic reaction occurred in clinical observation. 5. Mild compared to the bee venom pharmacopuncture, Sweet BV showed some acute hypersensitive reactions of edema, itchiness, and aching locally. 6. Sweet BV was administered on six patients with previous history of suffering from generalized acute hypersensitive reactions with the bee venom. None of the patients showed allergic reactions with Sweet BV, suggesting it can effectively prevent anaphylatic shock which may occur after the bee venom pharmacopuncture procedure. Conclusion : Summarizing above results, Sweet Bee Venom appears to be an effective measurement against allergic reactions from the bee venom pharmacopuncture especially against anaphylatic shock.