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Characteristics of the Strains Selected from Crosses between Introduced Interspecific Hybrids and Cultivars in Hibiscus Species (종간교잡 유래 도입 무궁화와 국내 선발 품종과의 교잡에 의해 육성된 계통들의 특성)

  • Kang, Ho-Chul;Ha, Yoo-Mi;Kim, Dong-Yeob;Han, In Song;Noh, Kwang-Mo
    • FLOWER RESEARCH JOURNAL
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    • v.19 no.1
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    • pp.55-63
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    • 2011
  • This study was carried out to develop new cultivars of Hibiscus species from crosses between introduced interspecific hybrids and cultivars in Hibiscus species. Fruit setting of interspecific crosses of Hibiscus strains was less than 10% and the number of seeds in the fruit was also in low level. Three individuals of specific flower and leaf characteristics were selected from crosses between introduced interspecific hybrid, 'Fujimusme'(♀), and H. syriacus 'Namwon'(♂) in 2004. A new strain, Hibiscus ${\times}$ 'W-26', was selected from the crossing of interspecific hybrid, 'Fujimusme'(♀), and H. syriacus 'Namwon'(♂), which had white flower and narrow separated petal. Hibiscus ${\times}$ 'WRB-2' was selected from the crossing of interspecific hybrid, 'Fujimusme'(♀), and H. syriacus 'Namwon'(♂), which had white flower and blue eye spot. Hibiscus ${\times}$ 'R-141' was selected from crosses between introduced interspecific hybrid, 'Shichisai'(♀) and H. syriacus 'Namwon'(♂), which had large flowers over 13 cm diameter and revealed tall tree type. Hibiscus ${\times}$ 'R-142' was selected from the crossing of interspecific hybrid, 'Shichisai'(♀), and H. syriacus 'Namwon'(♂), which had large flowers over 13 cm diameter and revealed tall tree type. The characteristics were succeded after grafting. Flower of 'R-142' had reddish violet color with red eye spot, whereas its parent had blue and purple flowers.

A New White Wheat Variety, "Jeokjoong" with High Yield, Good Noodle Quality and Moderate to Scab (백립계 다수성 붉은곰팡이병 중도저항성 제면용 밀 신품종 "적중밀")

  • Park, Chlul Soo;Heo, Hwa-Young;Kang, Moon-Suk;Lee, Chun-Kee;Park, Kwang-Geun;Park, Jong-Chul;Kim, Hong-Sik;Kim, Hag-Sin;Hwang, Jong-Jin;Cheong, Young-Keun;Kim, Jung-Gon
    • Korean Journal of Breeding Science
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    • v.40 no.3
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    • pp.308-313
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    • 2008
  • "Jeokjoong", a white winter wheat (Triticum aestivum L.) variety was developed from the cross "Keumkang"/"Tapdong". "Jeokjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check variety). The heading and maturing date of "Jeokjoong" were similar to "Keumkang". Culm and spike length of "Jeokjoong" were 78 cm and 7.5 cm, similar to "Keumkang". "Jeokjoong" had lower test weight (800 g) and lower 1,000-grain weight (40.1 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Jeokjoong" showed moderate to scab in test of specific character although "Keumkang" is susceptible to scab. "Jeokjoong" had lower flour yield (69.2%) and ash content (0.36%) than "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.9%) and SDS-sedimentation volume (36.8 ml) and shorter mixograph mixing time (3.5 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Jeokjoong" were similar to "Keumkang". "Jeokjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Jeokjoong" in the regional adaptation yield trial was 6.19 MT ha-1 in upland and 5.33 MT/ha in paddy field, which was 19% and 16% higher than those of "Keumkang" (5.21 MT/ha and 4.58 MT/ha, respectively). "Jeokjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

Effect of Gamma-ray on Survival and Mutation Rates of Rooted Cuttings and Unrooted Cuttings in Rose (감마선 처리에 의한 장미 삽수의 발근 여부에 따른 생존율과 돌연변이 발생빈도)

  • Kim, Se Won;Lee, Hyo Jeong;Kim, Ye-Sol;Jo, Yeong Deuk;Ryu, Jai Hyunk;Kang, Si-Yong;Kim, Sang Hoon
    • Korean Journal of Breeding Science
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    • v.49 no.3
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    • pp.150-156
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    • 2017
  • This study was carried out to compare the survival and mutation rates and mutation spectrum by gamma-irradiation on rooted and unrooted cuttings of three spray type ('Lovelydia', 'Yellowbabe', and 'Haetsal') and two standard type ('Vital' and 'Aqua') cultivars in roses. Two groups, rooted and unrooted cuttings were gamma-irradiated at 70Gy for 24 hours. The irradiated rooted and unrooted cuttings were planted in a greenhouse, and survival, mutation rates and mutation spectrum were investigated 30 weeks after planting, respectively. As a result, survival and mutation rates of gamma-ray irradiated plants were 16.4%~50.8% and 0~5.1% for unrooted cuttings, and 39.4%~55.1% and 0.7%~7.4% for rooted cuttings, respectively. In conclusion, both survival and mutation rates were a little higher on rooted cuttings than on unrooted cuttings. However, when only survived plants after gamma-ray irradiation were considered, mutation rates were 0~10% and 1.8%~14.1% for unrooted cuttings and rooted cuttings, respectively, showing no significant difference. In addition, diverse variations on color and number of petals or shape of flowers were detected both in plants from rooted and unrooted cuttings, which indicated that there was no significant difference in mutation spectrum between two groups.

A New White Wheat Variety, "Hanbaek" with Good Noodle Quality, High Yield and Resistant to Winter Hardiness (내한 다수성 백립계 제면용 밀 신품종 "한백밀")

  • Park, Chlul-Soo;Heo, Hwa-Young;Kang, Moon-Suk;Kim, Hong-Sik;Park, Hyung-Ho;Park, Jong-Chul;Kang, Chon-Sik;Kim, Hag-Sin;Cheong, Young-Keun;Park, Ki-Hun
    • Korean Journal of Breeding Science
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    • v.41 no.2
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    • pp.130-136
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    • 2009
  • "Hanbaek", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Shan7859/Keumkang"//"Guamuehill" during 1996. "Hanbaek" was evaluated as "Iksan314" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial between 2006 and 2008. "Hanbaek" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Hanbaek" were similar to that of "Keumkang". Culm and spike length of "Hanbaek" were 89 cm and 9.0 cm, which longer culm length and spike length than "Keumkang" (80 cm and 7.9 cm, respectively). "Hanbaek" had lower test weight (797 g) and higher 1,000-grain weight (47.7 g) than "Keumkang" (813 g and 44.9 g, respectively). "Hanbaek" showed resistance to winter hardiness and susceptible to pre-harvest sprouting, which lower withering rate on the high ridge (4.4%) and higher rate of pre-harvest sprouting (47.9%) than "Keumkang" (21.9% and 30.4%, respectively). "Hanbaek" had similar flour yield (74.4%) to "Keumkang" (74.1%) and higher ash content (0.45%) than "Keumkang" (0.42%). "Hanbaek" showed lower lightness (89.13) and similar redness and yellowness (-0.87 and 10.93) in flour color than "Keumkang" (90.02, -1.23 and 9.28, respectively). It showed similar protein content (12.8%) SDS-sedimentation volume (63.0 ml) and gluten content (10.8%) to those of "Keumkang" (11.9%, 62.3 ml and 10.2%, respectively). It showed lower water absorption (59.6%) and mixing time (3.8 min) in mixograph and higher fermentation volume (1,350 ml) than those of "Keumkang" (60.6%, 4.7 min and 1,290 ml, respectively). Amylose content and pasting properties of "Hanbaek " were similar to those of "Keumkang". "Hanbaek" showed same compositions in high molecular weight glutenin subunits (HMW-GS, 2*, 13+16, 2+12), granule bound starch synthase (Wx-A1a, Wx-B1a, and Wx-D1a) and puroindolines (Pina-D1a/Pinb-D1b) compared to "Keumkang". "Hanbaek" showed lower hardness (4.22N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) to those of "Keumkang" (4.65N, 0.93 and 0.64, respectively). Average yield of "Hanbaek" in the regional adaptation yield trial was 5.98 MT/ha in upland and 5.05 MT/ha in paddy field, which was 8% and 6% higher than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Hanbaek" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

A New Black Seed Coat Soybean Cultivar, 'Heugseong' with Large Seed and High Yield (검정콩 단경 대립 다수성 신품종 '흑성')

  • Han, Won-Young;Kim, Hyun-Tae;Baek, In-Youl;Ko, Jong-Min;Oh, Ki-Won;Shin, Sang-Ouk;Park, Keum-Yong;Ha, Tae-Jung;Moon, Joong-Kyung;Lim, Sea-Gyu;Chung, Myung-Geun;Kang, Sung-Taek;Yun, Hong-Tae;Oh, Young-Jin;Kim, Sun-Lim;Choi, Jae-Keun;Joo, Jeong-Il;Son, Chang-Ki;Kim, Yong-Duk
    • Korean Journal of Breeding Science
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    • v.42 no.6
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    • pp.668-673
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    • 2010
  • A new black seed coat soybean cultivar, 'Heugseong' was developed at the National Institute of Crop Science (NICS) in 2008. The goal to breed the black seed coat soybean is to develop the cultivar with large seed size, high yield, lodging tolerance, and resistance to disease such as soybean mosaic virus (SMV), and bacterial pustule. 'Heugseong' was selected from the cross between 'Gnome85', showing yellow seed coat, lodging tolerance, and high yield, and 'Cheongja', showing green cotyledon, and black seed coat. The preliminary, advanced and regional yield trials for this cultivar were carried out from 2004 to 2008. It has determinate growth habit, purple flower, brown pubescence, brown pod color, black seed coat, yellow cotyledon, elongated seed shape, oval leaf shape and large seed size (29.2 grams per 100 seeds). It was 4 days later in maturity than the check cultivar 'Ilpumgeomjeongkong'. 'Heugseong' was better than the check cultivar in the seed quality of isoflavone contents(1,913 ${\mu}g/g$). It has good adaptability for cooking with rice in ratio of water absorption and seed hardness, for physics of black tofu, and for fermented black soybean paste. The average yield of 'Heugseong' was 2.37 ton per hectare in the regional yield trials carried out in six locations of Korea from 2006 to 2008.

A New Sweetpotato Cultivar for Use of Bioethanol 'Daeyumi' (바이오에탄올용 고구마 신품종 '대유미')

  • Lee, Joon-Seol;Ahn, Young-Sup;Chung, Mi-Nam;Kim, Hag-Sin;Jeong, Kwang-Ho;Bang, Jin-Ki;Song, Yeon-Sang;Shim, Hyeong-Kwon;Han, Seon-Kyeong;Suh, Sae-Jung
    • Korean Journal of Breeding Science
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    • v.42 no.6
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    • pp.674-678
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    • 2010
  • A new sweetpotato variety, 'Daeyumi', was developed by Bioenergy Crop Research Center, National Institute of Crop Science (NICS), RDA in 2008. This variety was obtained from the cross between 'Jinhongmi' and 'Xusju 18' in 2000. The seedling and line selections were performed from 2001 to 2003, preliminary and advanced yield trials were carried out from 2004 to 2005, and the regional yield trials were conducted at six locations from 2006 to 2008. 'Daeyumi' has cordate leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. This variety is also resistant to Fusarium wilt and nematode. The starch value was 25.9%, ethanol yield was 418 L/Ton, which was 7% higher than that of 'Yulmi' variety, and the total sugar content was 2.47 g/100g, dry weight. 'Daeyumi's initial temperature of starch gelatinization was lower, 76.2$^{\circ}C$, and the retrogradation process was earlier than 'Yulmi'. The average yield of storage root was 27.8 ton/ha in the regional yield trials, which was 36% higher than that of 'Yulmi' variety. Number of storage roots over 50 gram per plant was 3.0, and the average weight of one storage root was 152 gram. This variety can be used for the production of bioethanol and starch processing.

A New Reddish Brown Color Rice Cultivar 'Hongjinju' (벼 중생 적갈색미 신품종 '홍진주')

  • Yang, Chang-In;Lee, Kyu-Seong;Choi, Yong-Hwan;Jung, Kuk-Hyun;Jung, O-Young;Hwang, Hung-Goo;Lee, Jeom-Ho;Kim, Hong-Yeol;Hong, Ha Cheol;Lee, Sang-Bok;Lee, Young-Tae;Yang, Sae-Jun;Kang, Kyung-Ho;Cho, Young-Chan;Kim, Sun-Lim
    • Korean Journal of Breeding Science
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    • v.43 no.6
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    • pp.513-518
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    • 2011
  • 'Hongjinju', the reddish brown coloured rice variety, was developed by the rice breeding team of National Institute of Crop Science, RDA during the period from 1990 to 2006 and released in 2007. The cultivar was derived from a cross between Suwon 383, and $SR18164F_2$, a reddish brown pigmented line. 'Hongjinju' is medium maturity with 133 days of growth duration from seeding to heading and is japonica-type with about 82 cm in culm length. 'Hongjinju' has slightly less number of tillers per hill and more spikelets of panicles than those of 'Heugjinjubyeo'. It is susceptible to leaf blast, other disease and insect pests. It shows intermediate germination ratio at low temperature and similar tolerance to leaf discolor at seeding stage and heading-delay but it is resistant to spikelets-sterility type of cold damage at maturing stage compared with 'Heugjinjubyeo'. The yield performance of this variety in brown rice is about 5.07 MT/ha and is adaptable to the central and southern plain areas of Korea.

A New Black Seed Coat Soybean Cultivar, 'Daeheug' with Lodging Tolerance, and Large Seed Size (검정콩 대립 내도복 신품종 '대흑')

  • Han, Won-Young;Baek, In-Youl;Ko, Jong-Min;Kim, Hyun-Tae;Oh, Ki-Won;Shin, Sang-Ouk;Park, Keum-Yong;Ha, Tae-Jung;Shin, Doo-Chull;Chung, Myung-Gun;Kang, Sung-Taek;Yun, Hong-Tae;Oh, Young-Jin;Kim, Je-Kyu;Kim, Ho-Yeong;Choi, Jae-Keun;Lee, Seong-Su;Son, Chang-Ki;Kim, Yong-Duk
    • Korean Journal of Breeding Science
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    • v.42 no.3
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    • pp.267-271
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    • 2010
  • A new black seed coat soybean cultivar, 'Daeheug', was developed at the National Institute of Crop Science (NICS) in 2007. The breeding goal for black seed coat soybean is to develop the cultivar with large seed size, high yield, lodging tolerance, and resistance to disease such as soybean mosaic virus (SMV), and bacterial pustule. 'Daeheug' was selected from the cross between 'Daehwang' which had yellow seed coat, large seed size, and late maturity, and 'Milyang 79' which was lodging tolerant, and SMV resistant with medium seed size, black seed coat, and yellow cotyledon. The preliminary, advanced and regional yield trials for evaluation and selection of this cultivar were carried out from 2003 to 2007. It has determinate growth habit, purple flower, brown pubescence, brown pod color, black seed coat, yellow cotyledon, spherical flattened seed shape, oval leaf shape and large seed size (34.3 g/100 seeds). In maturity, 'Daeheug' was 2 days later than the check cultivar 'Ilpumgeomjeongkong'. In the seed quality such as isoflavone contents ($635{\mu}g/g$), and anthocyanin contents ($11.2m{\ell}/g$ of seed coat), 'Daeheug' was better than the check cultivar. It has good adaptability for cooking with rice in ratio of water absorption and seed hardness. Specially, it has good processability for soybean tea with 2.13 absorbance at 530 nm, scavenge activity of DPPH radical was high, and contents of total phenolics was $1,263{\mu}g/m{\ell}$. The average yield of 'Daeheug' was 2.26 ton per hectare in the regional yield trials (RYT) carried out in six locations of Korea from 2005 to 2007.

Quality Characteristics and Inhibition Activity against Helicobacter pylori KCCM 40449 of Liquorice Yogurts Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria (Exopolysaccharide 생성 유산균을 이용한 감초 추출물 첨가 Yoghurt의 품질특성 및 Helicobacter pylori KCCM 40449 억제활성)

  • Jung, Seung-Won;Kim, Cheol Woo;Lee, Su Han
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.346-354
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    • 2011
  • This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

Physicohemical Properties of Extruded Rice Flours and a Wheat Flour Substitute for Cookie Application (압출쌀가루의 이화학적 특성 및 밀가루 대체 쿠키 특성)

  • We, Gyoung Jin;Lee, Inae;Kang, Tae-Young;Min, Joo-Hong;Kang, Wie-Soo;Ko, Sanghoon
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.404-412
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    • 2011
  • The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.