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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Crop Science
Journal Basic Information
Journal DOI :
The Korean Society of Crop Science
Editor in Chief :
Volume & Issues
Volume 38, Issue 6 - Dec 1993
Volume 38, Issue 5 - Oct 1993
Volume 38, Issue 4 - Aug 1993
Volume 38, Issue 3 - Jun 1993
Volume 38, Issue 2 - May 1993
Volume 38, Issue 1 - Feb 1993
Selecting the target year
Chemical Components of Black Soybean Seeds Collected in Korea
Eun-Hui Hong ;
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 1~7
The 1,081 soybean genotypes including 972 black soybeans and 109 other colored soybeans were collected in 197 locations from January to April, 1991. Seed chemical components of soybean collections in relation to growth characters were evaluated to survey germplasms for black soybean breeding for seed quality. Seeds of 1,081 genotypes collected were analyzed for crude protein, crude lipid, and total sugar contents. The crude protein content was averaged to 39.8% and ranged from 34.1% to 48.0%. The average crude lipid and total sugar contents were 20.1% and 10.1%, and the ranges of those were 14.1% to 23.8% and 8.3% to 12.1%, respectively. Higher crude protein content was shown in early soybean maturity group, whereas higher total sugar content was in late group. Black soybean collections with green seed embryo tended to be higher in total sugar content than those with yellow one. Black soybean oil is generally composed of about 22% oleic, 55% linoleic, 7% linolenic acid, and 16% the others.
Selection Efficiency for Protein Content and Sedimentation Value in Progenies of Hybridized Wheat
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 8~14
To investigate selection efficiency for protein content and hardness in a wheat breeding program, two crosses were made between soft wheat (SW) ‘Chokwang’ and hard wheat (HW) ‘Lancota’, and between HW ‘Suwon 210’ and SW ‘Atlas 66’. F2 progeny lines from the crosses were separated into 4 groups as HW + high protein (HP), HW + low protein (LP), SW + HP and SW + LP by measuring protein content and sedimentation value in F4 generation. The subsequent populations were tested for protein content, sedimentation value, mixogram pattern and bread quality. HP group selected from F4 again had a higher protein content in F5 generation than LP group, but there was no significant difference between two groups in F6 generation. In sedimentation value, the significant difference was recognizable only between the groups of HW + HP and. SW + LP. Plant based investigation in F6 revealed that the distribution pattern for protein content and sedimentation value shifted from the low to high by the four groups with the order of SW + LP, HW + LP, SW + HP, HW + HP. Such a trend was most noticeable in the progenies of the cross between ‘Suwon 210’ and ‘Atlas 66’. Mixogram pattern that shows flour characteristics differed greatly among the groups, indicating a high selection efficiency for the traits. Bread volume in F6 of HW + HP was found to be higher than that of SW + LP, only from the cross between ‘Suwon 210’ and ‘Atlas 66’.
Quality Improvement in Perilla III. Varietal Differences of Protein Content and Amino Acid Composition in Perilla
Jung-Il Lee ;
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 15~22
Korean local collected strains of perilla were analyzed on their protein and amino-acid contents in the seed. The strains analyzed were 80 of which grown in the experimental field of Crop Experiment Station at Suwon in 1991. This experiment was performed to obtain the basic informations on the varietal differences of protein and amino-acid contents and further applied in the breeding project for quality improvement of perilla. The seed protein contents of 80 perilla varieties ranged from 17.9% to 24.6% and the average content was 24.6%. There were no differences in protein contents according to the maturity and 1,000 seed weight, but differed by the seed coat color showing 1.4% higher content in light gray than that of drak brown, which may suggest that the seed coat color could be used as a marker gene for breeding high protein varieties. While the total essential amino-acid contents of collected perilla ranged from 36.41% to 44.85%, the mean of 40.55%, the non-essential amino-acid contents was 47.23%～60.01% with the mean of 55.29%. Moreover, there was high positive correlation between the essential amino-acid contents and seed coat color. The essential amino-acids of perilla has an exceptionally high content of arginine, leucine, but methionine indeed being almost marginal. Of the essential amino-acids, lysine, methionine and valine were contained higher compared with the FAO recommendation level.
Changes of Antioxidant Contents during Grain Filling in Different Plant Types of Sesame
Jung-Il Lee ;
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 23~30
This study was conducted to obtain the fundamental information on antioxidant component as affected by process of grain filling in different plant types of sesame. Sesamin and sesamolin as antioxidant components, oil content and seed weight were investigated for two plant types with different by branching habit. The sesamin and sesamolin contents in grains followed a pattern of increase immediately after flowering in branch type and monocapsule habit than non-branch type and tricapsule habit. But they started to decrease around 45 days after flowering, which oil content and seed weight continued to increase until maturity. The sesamin content increased quickly up from 10th to 40th day after flowering and showed almost maximum at 43th day after flowering. The sesamolin content increased quickly up from 20th to 30th day after flowering and showed almost maximum at 45th day after flowering. The oil content increased quickly up from 20th to 30th day after flowering and showed almost maximum at 47th day after flowering. The seed weight increased quickly up from 20th to 40th day after flowering and showed almost maximum at 48th day. The sesamin content, sesamolin content, oil content and seed weight showed almost maximum at from 43th to 48th day after flowering. So that this period was considered to be of physiological maturity.
Analysis of Varietal Variation in Alkali Digestion of Milled Rice at Several Levels of Alkali Concentration
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 31~37
To analyze and classify the varietal variation of alkali digestibility in detail, which is closely connected with the gelatinization temperature and physical characteristics of cooked rice, the patterns of alkali decomposition changed along the alkali concentration were investigated for thirty three Korean leading rice cultivars and new breeding lines(japonica : 25, Tongil-type:8) including five glutinous rice. Principal component analysis was used to condense the information and to classify rice materials according to decomposed reaction pattern at several levels of potassium hydroxide(KOH) concentration. Thirty three rice varieties were classified largely into four groups by the distribution on the plane of upper two principal component scores which contained above 92% of total informations. Group I was consisted of one variety, Dobongbyeo, which owned almost same strong resistance to alkali digestion at the range of 0.8% to 1.6% KOH solutions. Group II included three japonica and Tongil-type glutinous rice varieties, which revealed medium alkali digestion value(ADV) at 1.4% KOH solution and intermediate change in ADV from 0.8% to 1.6% KOH solutions. Most of Tongil-type and early-maturity japonica rice, which exhibited medium-high ADV at 1.4% of KOH concentration and large ADV difference between low and high alkali solutions, were contained in Group III. Group N included most of medium or medium-late-maturity japonica, which showed high ADV at 1.4% KOH and medium or intermediate-high ADV change between low and high alkali solutions. The 1st principal component indicated the average index of ADV through 0.8-1.6% KOH solutions and the 2nd principal component pointed out the factor related with ADV difference between low and high alkali solutions or regression coefficients of ADV change along with the KOH concentrations.
Varietal and Environmental Variation of Gel Consistency of Rice Flour
Kwang-Ho Kim ;
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 38~45
Gel consistency data collected from various experiments in same location during 1988 to 1992 were analysed to clarify the degree of varietal and environmental variation in rice. Most of japonica and Tongil-type rice varieties were belonged to soft gel consistency, and average gel length of japonica rice was longer than that of Tongil-type varieties. Gel length of glutinous rice cultivars was extremely long, near 100mm. Year variation of gel consistency was recognized, but did not affect on varietal difference. Gel consistency of most rice varieties and pedigree lines tested varied slightly between different seeding dates or nitrogen levels, but gel length of two indica rice varieties were decreased with the later seeding dates or the higher nitrogen levels. Rice varieties belonged to extremely hard or extremely soft gel consistency showed less variation of gel length between different years, seeding dates or nitrogen levels compared with intermediate ones.
Differences of Germination and Emergence rate among Isogenic Lines of Waxy and Hulless Gene Combinations in Barley
Eun-Sup Lee ;
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 46~54
On the purpose to increase the cultivation stability of the hulless waxy barley which is unstable in the northern region of Korea, the effects of genes of hulled /hulless and waxy /nonwaxy on seedling emergency was studied by using four isogenic lines of hulled -waxy, hulless -waxy, hulled -nonwaxy and hulless -nonwaxy barley. The germination rates of hulless lines lowered by four to six percent compared with those of hulled counterparts with one day's rainfall just before harvest, and were much deteriorated with raining prolonged. The gaps between emergency rates of hulless lines and their counterparts were greater than those of germination rates, and the differences increased as the seeding depths were deepened. The emergency rates of hulless lines were affected in the order of seeding depth, rotation speed of thresher and preharvest rainfall. Waxy endosperm gene did not show any significant effects on the damage of grain during threshing. It seems that the embryos of hulled lines were less damaged than those of hulless ones during threshing due to the protecting effects by husks. When grains were threshed with thresher of 600rpm or 900rpm and dehulled with dehuller of 750rpm, any significant depreciations such as broken seeds and decreased germination rate did not occured in hulled lines. But the grains of hulless lines received some damages with the rotation speeds, especially germination rates decreased seriously when the rotation speed of de huller was high. Prehavest sprout rates of the lines incorporated with the waxy genes were higher than those with nonwaxy genes whereas the genes of hulled and hulless did not give any significant effects.
Variation of Essential Oil Components in Stages and Organs of Schizonepeta tenuifolia Briquet
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 55~59
Essential oil components and contents were investigated at different growth stages and organs of Schizonepeta tenuifolia Briquet. The content of essential oil different by growth stages and organs and the amount of essential oil at leaf was higher than any other organ. The content of essential oil at leaf and spica were increased by long growth period. The d-menthone and l-pulegone were maj or components of essential oil and contain 51-76% of total essential oil at leaf and spica. In the early stage leaf. l-pulegone was major component of essential oil but d-menthone was major components in the late stage leaf.
Environmental Variation of Decursin Content in Angelica gigas
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 60~65
This experiment was conducted to understand the effects of climatic environment on the useful components in Angelicae gigantis radix. The variation of decursin contents in different seven cultivated regions and the relationship between decursin contents and meteorological factors were investigated. The appropriate analytical methods for decursin and decursinol angelate of Angelicae gigantis radix were HPLC method used normal phase column(
-Porasil) and GC method. In different cultivated regions, the variation of decursin contents of Angelicae gigantis radix was relatively great, which were high with 4.86%, 4.75% in Bongwha, Yongcheon respectively and was low with 2.33% in Suwon. There was no significant relationship between decursin contents of Angelicae radix and meteorological factors during growing periods, but was negative correlation in average temperature and precipitation, and positive correlation in diurnal change of temperature, radiation and sunshine hours.
Simplified Procedure of Amylose Analysis by Rapid Flow Autoanalyzer RFA-300
Choi, Hae-Chune ; Son, Yong-Hee ; Cho, Soo-Yeon ;
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 66~71
Several trials and errors were repeated to develop a simplified recipe of amylose analysis using a Rapid Flow Autoanalyzer(Alpkem, RFA-300). The amylose content of rice samples analyzed by the Rapid Flow Autoanalyzer were compared with those of Williams’ and Juliano’s assay. The results by the simplified recipe of RFA amylose analysis were highly correlated with those by Williams’ and Juliano’s method(r=0.95
). The relative amylose content of defatted rice starch was higher than those of non-defatted rice flour, showing very close correlations between those analyzed by three method.
Varietal and Culture-Seasonal Variation in Physicochemical Properties of Rice Grain and Their Interrelationships
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 72~84
This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.
Literature Review on the Korean Traditional Rice-Processed Foods
Korean Journal of Crop Science, volume 38, issue 1, 1993, Pages 85~97
Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.