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Development of 'Soomany' for New Cultivar of Gomchwi with Disease Resistant and High Yield (내병 다수성 곰취 신품종 '수마니' 육성)

  • Suh, Jong Taek;Yoo, Dong Lim;Kim, Ki Deog;Lee, Jong Nam;Sohn, Hwang Bae;Nam, Jeong Hwoan;Kim, Su Jeong;Hong, Su Young;Kim, Yul Ho
    • Korean Journal of Plant Resources
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    • v.33 no.2
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    • pp.80-85
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    • 2020
  • A new Gomchwi cultivar 'Soomany' was derived from a cross between Gomchwi (Ligularia fischeri (Ledeb.) Turcz.) and Handaeri-gomchwi (Ligularia fischeri var. spiciformis Nakai). The investigation and selection of growth and yield characteristics were conducted from 2007 to 2015 in field and greenhouse of Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration, in Korea. On a newly developed cultivar 'Soomany', color of petiole ear is light green, petiole trichome is existent, trichome and light on the back of the leaves don't exist, and density of leaf vein is degree 4. Plant height, leaf length, leaf width and petiole length are 77.1, 22.3, 21.5 and 57.2 cm, respectively in the growth characteristics of the 2nd year. Plant size was also higher than that of 'Sammany' generally. Bolting date was on August 15. Flowering date was on September 19, about 9 days later than 'Sammany'. 'Soomany' and 'Sammany' had 149 and 133 leaves per plant, respectively. Total yield of 'Soomany' (1,623 g/plant) made a very good comparison with that of 'Sammany' (1,385 g/plant). 'Soomany' showed harder leaves (25.8 ㎏/㎠) than 'Sammany' (20.8 ㎏/㎠), whereas 'Soomany' had thinner leaves (0.53 mm) than 'Sammany' (0.62 mm). 'Soomany' variety has shown strong resistance to powdery mildew disease compared to 'Sammany'. In May 2019, the right of variety protection of 'Soomany' was registered as a new Gomchwi variety (Register No. 192).

Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract (무독화 옻 추출물로 제조한 발효식초의 품질 특성)

  • Baek, Seong Yeol;Lee, Choong Hwan;Park, Yoo Kyoung;Choi, Han-Seok;Mun, Ji-Young;Yeo, Soo-Hwan
    • Korean Journal of Food Preservation
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    • v.22 no.5
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    • pp.674-682
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    • 2015
  • In this study, vinegar was produced using urushiol-free fermented Rhus verniciflua extract to create a lacquer with added value. The effect of manufacturing conditions on the quality of vinegar using detoxified R. verniciflua extract for fermentation was investigated. The acidity of the vinegar for inoculations with various liquid starter contents was 4.8~4.9%, and it was similar among all treatment groups. The acidity of vinegar was higher when the initial alcohol content was high. The acetic acid yields were 82.8%, 84.4%, 77.7%, and 69.5%, and the maximum yield was observed when the initial alcohol content was 6%. For acetic acid fermentation using different amounts of detoxified R. verniciflua extracts, the acidity of the vinegar with the extract after fermentation was 5.3~5.9%. However, the acidity of vinegar without the extract was 5.5%. The intensity of the brown color was high for vinegar without the extract. Hunter's L values were high for vinegar with an extract content of 2%. Acetic acid (53.3~65.8 mg/mL) was the predominant acid. Arginine ($190.3{\sim}333.3{\mu}g/mL$), proline ($125.6{\sim}290.8{\mu}g/mL$), alanine ($126.1{\sim}270.9{\mu}g/mL$), and glutamic acid ($159.0{\sim}262.4{\mu}g/mL$) were the predominant amino acids in detoxified R. verniciflua vinegar.

Identification, Mycological Characteristics and Response to fungicides of Anthracnose Pathogen Isolated from Pepper and Boxthorn in Cheongyang (청양 지역 고추와 구기자에서 분리한 탄저병균의 동정, 균학적 특징 및 살균제 저항성)

  • Kim, Gahye;Kim, Joohyeng;Kim, Heung Tae
    • The Korean Journal of Pesticide Science
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    • v.19 no.3
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    • pp.335-344
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    • 2015
  • It was conducted to identify all 47 isolates obtained from infected fruits of pepper and boxthorn, and to investigate the mycological characteristics and the response to fungicides. All of 11 isolates from pepper were identified as Colletotrichum acutatum included into A2 group. Among 36 isolates from boxthorn, 14 isolates were identified as C. gloeosporioides, and the others were done as C. acutatum, which were composed as A1 group with 15 isolates and A3 with 7 isolates. After incubating the isolates on PDA at $25^{\circ}C$ for 10 days, the colony color of C. acutatum was greyish white, while that of C. gloeosporioides was orange at center of colony and was gradually turned into an greyish white to the periphery. The rate of conidia showing ellongated ellipsoidal shape with round ends was over 95% in C. acutatum isolated from pepper. However, C. acutatum isolated from boxthorn produced ellongated ellipsoidal conidia with the rate of 75%, and the others were pointed at one or both ends. Regardless of species of Colletotrichum, all isolated used in this study was showed an optimal temperature at $25^{\circ}C$. $EC_{50}$ values of all isolates of Colletotrichum spp. to 2 fungicides as carbendazim and the mixture of carbendazim and diethofencarb was investigated by an agar dilution method. With C. acutatum isolates from pepper belonged to A2 group, the mean of $EC_{50}$ value to carbendazim and the mixture of carbendazim and diethofencarb was 0.68 and $3.16{\mu}g/ml$, respectively. In the case of C. acutatum isolates from boxthorn, which were divided into 2 groups as A1 and A3 group, that to carbendazim was 0.21 at A1 and $0.24{\mu}g/ml$ at A3, while that to the mixture was 1.52 and $3.35{\mu}g/ml$. Isolates of C. gloeosporioides showed the mean of $EC_{50}$ value was $0.12{\mu}g/ml$ to carbendazim and $0.92{\mu}g/ml$ to the mixture. The value of resistant factor was higher in the isolates of C. acutatum obtained in boxthorn than those from pepper.

Development of an IoT Device for Detecting Escherichia coli from Various Agri-Foods and Production Environments (IoT 적용 대장균 검출기 개발과 농식품 및 생산환경에 적용)

  • Nguyen, Bao Hung;Chu, Hyeonjin;Kim, Won-Il;Hwang, Injun;Kim, Hyun-Ju;Kim, Hwangyong;Ryu, Kyoungyul;Kim, Se-Ri
    • Journal of Food Hygiene and Safety
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    • v.34 no.6
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    • pp.542-550
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    • 2019
  • To detect Escherichia coli from agri-food and production environments, a device based on IoT (internet of things) technology that can check test results in real time on a mobile phone has been developed. The efficiency of the developed device, which combines an incubator equipped with a UV lamp, a high-resolution camera and software to detect E. coli in the field, was evaluated by measuring the device's temperature, detection limit, and detection time. The device showed a difference between its programmed temperature setting and actual temperature of about 1.0℃. In a detection limit test performed with a single-colony inoculation, a color change to yellow and a florescent signal were detected after 12 and 15 h incubations, respectively. The incubation time also decreased along with increasing bacteria levels. When applying the developed method and device to various samples, including utensils, gloves, irrigation water, seeds, and vegetables, detection rates of E. coli using the device were higher than those of the Korean Food Code method. These results show that the developed protocol and device can efficiently detect E. coli from agri-food production environments and vegetables.

Effect of Mulching with Easily-Decomposable Organic Materials on the Rice Growth and Earthworm Ecology Characteristics in Paddy Fields (분해성 피복자재의 멀칭처리가 벼 생육 및 지렁이 생태에 미치는 영향)

  • Nam, Hong-Shik;Lee, Sang-Beom;Park, Kwang-Lai;Hong, Seung-Gil;Kang, Chung-Kil;Son, Jin-Kwan;Kim, Seok-Cheol
    • Journal of the Korea Organic Resources Recycling Association
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    • v.22 no.4
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    • pp.72-86
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    • 2014
  • This study was conducted to investigate the effects of mulching of easily-decomposable organic materials including rice powder and corn starch on rice paddy fields. The treatments were including seven mulching materials each consisted of rice powder [Rice], starch with black color [Starch-B] and transparent [Starch-T] and stone powder [Stone], and conventional vinyl [Conventional], no-mulching without herbicide [Control-O] and no-mulching with herbicide [Control-C]. Rice growth and yield were different among the treatments; the highest yields were observed for [Rice] ($6.51ton\;ha^{-1}$) and [Conventional] ($6.47ton\;ha^{-1}$) followed by [Starch-T] ($6.25ton\;ha^{-1}$) and [Stone] ($6.20ton\;ha^{-1}$) which is comparable to the [Control-C] ($6.15ton\;ha^{-1}$). However, [Starch-B] showed lower rice yield ($4.93ton\;ha^{-1}$) than the [Conventional] or [Control-C]. Mean soil temperature ranged form 23.6 to $24.1^{\circ}C$ with the highest temperature for [Rice] treatment, and cumulative soil temperature was also significantly higher in the [Rice] treatment. Among the soil parameters, electrical conductivity, organic matter content, and phosphorus concentration were also different among the treatments. The amount of earthworm casting was higher for [Rice] treatment ($17.7kg\;m^{-2}$) compared to the others ($5.5{\sim}9.8kg\;m^{-2}$). It was suggested that mulching of rice fields with organic materials containing rice powder is better than others in respected to rice yield and earthworm activity.

Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour (홍국(Monascus nuruk) 분말을 첨가한 스폰지 케이크의 품질 특성 및 노화 억제 분석)

  • Song, Ka-Young;Kim, Jong-Hee;O, Hyeon Bin;Zhang, Yangyang;Kim, Young-Soon
    • Culinary science and hospitality research
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    • v.22 no.3
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    • pp.11-21
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    • 2016
  • This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

Association between Genotypes of the Isocitrate Dehydrogenase 3, beta subunit (IDH3B) Gene and Carcass Traits in an F2 Crossbred Population of Landrace × Jeju (Korea) Black Pigs (제주흑돼지와 랜드레이스 교배 2세대의 도체형질과 IDH3B 유전자형의 상관관계)

  • Kang, Yong-Jun;Jeong, Dong Kee;Cho, In-Cheol;Han, Sang-Hyun
    • Journal of Life Science
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    • v.26 no.4
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    • pp.414-418
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    • 2016
  • This study tested the association between genetic polymorphisms of the isocitrate dehydrogenase 3, beta subunit (IDH3B) gene and economic traits in an F2 crossbred population of Landrace × Jeju (South Korea) Black pigs. A 304-bp insertion/deletion mutation in promoter region was screened for determining genotypes of the IDH3B gene in a total of 1,105 F2 pigs. Three genotypes (AA, AB, and BB) were identified in the founder, F1, and F2 populations. Association analysis showed significant differences in carcass weights (CW), backfat thicknesses in three positions of the body (4th-5th ribs, BF5; 11th-12th ribs, BF12; 13th rib-1st lumbar, BFL), and carcass lengths (CL) (p<0.05), but not in meat color (MC), eye muscle area (EMA), or marbling scores (MARB) (p>0.05). The F2 IDH3B BB homozygotes showed heavier CW (80.790±0.725 kg) and shorter CL (101.875±0.336 cm) than the other genotypes (p<0.05). In addition, the BF levels between the 4th - 5th and 11th - 12th vertebrae were thicker in the carcasses of pigs with the IDH3B BB genotype than with the other genotypes (p<0.05). These results suggested that genetic variations in the IDH3B gene may serve as molecular genetic markers for improving the Landrace × Jeju Black pig crossbreeding systems.

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.