• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.52-52
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• 2019

Buckwheat is well-known crop for containing a high contents of flavonoids that are effective in vascular disease. The current study was performed to estimate the influence of morphological characterization of Fagopyrum esculentum (ES) germplasm for seed's two major flavonoids contents: rutin and quercetin. We found that the red stem color, pale green leaf color, arrowhead leaf shape, white flower color, pale brown seed coat color, and egg-shaped seed were significantly associated with 77%, 56.7%, 83.7%, 98.7%, 70.8% and 74.5% germplasm, respectively. Overall, the rutin contents of ES germplasm ranged from 0.30 to 47.86 mg/100g dry weight (DW) and the quercetin contents ranged from 0 to 1.22 mg/100g DW. The rutin contents of germplasm possessing red stem color, pale green leaf color, arrowhead leaves, white flower color, pale brown seed coat color and egg-shaped seed ranged from 7.22 to 47.86 mg/100g DW. However, the quercetin contents of germplasm with red stem color and pale brown seed coat color ranged from 0 to 1.15 mg/100g DW, with pale green leaves ranged from 0 to 0.96 mg/100g, with arrowhead leaves and white flower ranged from 0 to 1.22 mg/100g and with egg-shaped seed ranged from 0.32 to 1.22 mg/100g DW. In PCA analysis, the first three principal components (PCs) showed Eigen value more than 1 and accounted for 51.70% of variation. For both higher contents of rutin and quercetin, the morphological evaluation in ES shows a tendency of red stem color, arrowhead leaves, pale green leaf color, white flower color, pale brown seed coat color and egg-shaped seed. From this information, we can assume the rutin and quercetin contents by the morphological characteristics of the germplasm. And It could be useful in improving the rutin and quercetin contents and selecting proper resources for cultivation in existing buckwheat cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.2
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• pp.173-177
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• 1996

This study was carried out to improve utility value as soybean genetic resources and to obtain basic information for color-soybean breeding. The 146 local color soybean lines collected in Kyongbuk province were investigated major agronomic characteristics. Seed coat-color showed seven different types which were black, white mottled on black, white mottled on brown, black saddle on green, green, raddish brown and brown. Major color types were black and green colors. The 90 percent of collected lines were purple in flower color. The 86 lines were green in color of cotyledonary part and 64 lines yellow. Great variations were observed in days to flowering and days from flowering to maturity, 51 to 81 days and 75 to 103 days, respectively. But days to maturity was 150 to 159 days and had smaller variation than days to flowering and days from flowering to maturity in all lines except those with white mottled on black (123 days). The 100 seed weight ranged below 10g to over 36g. Black seed color with green embryo seed was heavier seed weight than black seed color with yellow embryo seed. Seed shape of all collected lines was ellipsodial and average ratio of length: width: thickness of seed was 1:0.87:0.69. Positive correlation coeffieients were obtained among seed length, width, thickness and 100 seed weight.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.4
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• pp.350-357
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• 2021

In the present study, the seed color of 200 common bean genetic resources was analyzed and located on the HTML color chart to classify these resources according to color characteristics. This classification method predicts the components of seed and may serve as a new method for efficiently using secured genetic resources. The imagary data of common bean exhibiting various seed colors were expressed using the HTML color chart. According to the proposed classification method, the seed color was distributed in seven categories: yellow-green, yellow, brown, red, white, gray, and indigo. In addition, the distribution of each seed color was according to its concentration. The distribution by concentration was the highest for red, whereas the distribution of gray and yellow-green was not concentration-dependent. As the dominant pigments based on color distribution, chlorophylls in yellow-green; carotenoids in yellow; and anthocyanins in brown, red, white, gray, and indigo significantly affected seed color. When expressed objectively, seed colors can be applied to the systematic management, breeding, and cultivation of genetic resources and can be useful for marketing or developing products of desired colors. This method can also be applied to other crops.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.15-15
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• 2021

Seed coat color and seed weight are among the key agronomical traits that determine the nutritional quality of soybean seeds. This study aimed to evaluate the contents of total protein, total oil and five prominent fatty acids in seeds of 49 soybean varieties recently cultivated in Korea, and assess the influences of seed coat color and seed weight on each. Total protein and total oil contents were in the ranges of 36.28-44.19% and 13.45-19.20%, respectively. Likewise, individual fatty acid contents were in the ranges of 9.90-12.55, 2.45-4.00, 14.97-38.74, 43.22-60.26, and 5.37-12.33% for palmitic, stearic, oleic, linoleic, and linolenic acids, respectively. Our results found significant variations of protein, oil and fatty acid contents between the soybean varieties. Moreover, both seed coat color and seed weight significantly affected total oil and fatty acid contents. Total protein content, however, was not significantly affected by any factor. Among colored soybeans, pale-yellow soybeans were characterized by a high level of oleic acid (30.70%) and low levels of stearic (2.72%), linoleic (49.30%) and linolenic (6.44%) acids, each being significantly different from the rest of colored soybeans (p < 0.05). On the other hand, small soybeans were characterized by high levels of all individual fatty acids except oleic acid. The level of oleic acid was significantly high in large seeds. Cluster analysis grouped the soybeans into two classes with notable content differences. Principal component analysis also revealed fatty acids as the prime factors for the variability observed among the soybean varieties. As expected, total oil and total protein contents showed a negative association with each other (r = -0.714, p < 0.0001). Besides, oleic acid and linoleic acid showed a tradeoff relationship (r = -0.936, p < 0.0001) which was reflected with respect to both seed coat color and seed weight. In general, the results of this study shade light on the significance of seed coat color and seed weight to distinguish soybeans in terms of protein, oil and fatty acid contents. Moreover, the soybean varieties with distinct characteristics and nutritional contents identified in this study could be important genetic resources for consumption and cultivar development.

• Food Science and Preservation
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• v.7 no.1
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• pp.80-83
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• 2000

The quality characteristics of bread processed with the addition of roasted safflower seed powder were evaluated Safflower seed powder was roasted at 180$^{\circ}C$ for 20 min and pulverized below 45mesh size. Bread was processed by addition of control, 1, 2, 3 and 4% safflower seed powder at basic formulation. Dough raising power was increased as the addition of safflower seed powder increase, but Hunter's L value was decreased, From the sensory evaluation of safflower seed bread, color score was decreased significantly as the addition of roaste safflower seed powder increase, but overall acceptance had no significantly difference between control and added 4% of safflower seed.

• Korean Journal of Crystallography
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• v.2 no.1
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• pp.23-26
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• 1991

Amethysts were grown hydrothemally. The origin of amethyst color is iron center, which is developed by correlation between Fe3+(substitutional) and Fe3+ (interstitial)1). Crackless amethysts without smoky centers were grown only from major (1011) and minor (1101) seeds on K2c03 solutions. The violet color of amethyst depended on both iron concentration and amount of irradiation of r-ray. Increasing the iron concentration resulted in the deep violet color. Also amethysts color were changed to dark proportional to amount of irradiation. From visible spectra it was found that increasing the amount of irradiation affected not the character of individual iron center but the total number of iron centers.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.5
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• pp.420-425
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• 1994

Soybean seeds deteriorate even before harvest, especially under high temperature and high relative humidity conditions. This study was conducted to determine the effect of harvest date on seed quality in early maturing soybean cultivars. Soybean cultivars used in the experiment were Damyang-native, having small seed with yellow color, and Yuhsuzumi, having large seed with green color. The length of physiological maturity to grain harvest was 24 days in Yuhsuzumi and 8 days in Damyang-native. The moisture contents of seed were 25.3 % in Yuhsuzumi and 14.5 % in Damyang-native cultivar when pod reached its mature pod color. The seed color of Yuhsuzumi started to turn yellow, and its germination rate was greatly decreased when harvest was delayed after maturity, However, Damyang-native cultivars produced seed of high quality regardless of delayed harvest.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.324-330
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• 2012

In this study, ${\beta}$-carotene concentrations was determined in soybean cultivar according to seed size, usage, seed coat color and cotyledon color as well as the process of seed germination. The total average concentration of ${\beta}$-carotene was $6.6{\mu}g/g$ in soybean seed, $33.3{\mu}g/g$ in soybean sprout. According to seed size, the total ${\beta}$-carotene concentration of soybean was $6.9{\mu}g/g$ in large soybean seed, $6.7{\mu}g/g$ in medium soybean seed, and $6.31{\mu}g/g$ in small soybean seed. In soybean sprout, the total ${\beta}$-carotene concentration was $21.4{\mu}g/g$ in large soybean sprout, $30.5{\mu}g/g$ in medium soybean sprout, and $43.5{\mu}g/g$ in small soybean sprout. According to the utilization of seed, the total ${\beta}$-carotene concentration of soybean seed was $7.2{\mu}g/g$ in cooked with rice soybean seed, $6.1{\mu}g/g$ in paste and curd soybean seed, and $6.3{\mu}g/g$ in sprout soybean seed. In soybean sprout, the total ${\beta}$-carotene concentration was $25.9{\mu}g/g$ in cooked with rice soybean sprout, $32.4{\mu}g/g$ in paste and curd soybean sprout, and $41.9{\mu}g/g$ in sprout soybean sprout. When comparison with seed coat color, the total ${\beta}$-carotene concentration of soybean with brown seed coat ($8.8{\mu}g/g$) was slightly higher than those of soybean with yellow ($6.1{\mu}g/g$). In soybean sprout, the total ${\beta}$-carotene concentration was $21.8{\mu}g/g$ in black seed coat sprout, $38.7{\mu}g/g$ in brown seed coat sprout, $34.1{\mu}g/g$ in green seed coat sprout, $39.5{\mu}g/g$ in yellow seed coat sprout, and $30.5{\mu}g/g$ in mottle seed coat sprout. The results of this study suggested the functional characteristics of soybean through quantitative analysis of ${\beta}$-carotene.

• Food Quality and Culture
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• v.1 no.1
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• pp.27-33
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• 2007

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.408-415
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• 2013

To better understand the morphological variation of the Perilla crop and their weedy types in East and Southeast Asia, we studied the morphological variation of 90 accessions by examining 10 morphological characteristics, such as flowering time, seed size, seed hardness, seed color, color of surface leaf, color of reverse side leaf etc. As a result, morphological variation determined that between cultivated var. frutescens and var. crispa, and between cultivated var. frutescens and its weedy type showed significant morphological differences in terms of seed size and seed hardness, whenever cultivated var. crispa and its weedy type could not showed significant differences in most morphological characters. In PCAs (principal component analysis), among 10 morphological characteristics, flower color (QL6), color of surface leaf (QL3), seed size (QN2), seed hardness (QL1), seed color (QL2), stem color (QL7), and color of reverse side leaf (QL4) contributed in negative direction on the first axis, while flowering time (QN1), leaf shape (QL5), and degree of pubescence (QL8) contributed in positive direction on the first axis. Among these morphological characters, particularly flower color (QL6), color of surface leaf (QL3), seed size (QN2), seed hardness (QL1), and degree of pubescence (QL8) were useful characters for discrimination between cultivated var. frutescens and weedy var. crispa, and between cultivated var. frutescens and its weedy type. However, most accession of cultivated and weedy types of var. crispa was not clearly discriminated by PCA analyses. Although the wild ancestral species of var. frutescens and of var. crispa are still unknown in East and Southeast Asia, the weedy types of Perilla crop may be the key taxon for our understanding of the origin of cultivated types of var. frutescens and var. crispa.