This study was conducted to determine the optimal irrigation starting point by analyzing tree growth, physiological responses, fruit quality, and productivity in peach orchards. Seven-year-old ‘Kawanakajima Hakuto’ peach trees were used in an experimental field (35°49′30.4″N, 127°01′33.2″E) located within the National Institute of Horticultural and Herbal Science located in Wanju-gun, Jeollabuk-do. The irrigation starting point was set with four levels of –20, –40, –60, and –80 kPa from June to September 2022. While there were no significant differences in increase of trunk cross-section area and leaf area among treatments, shoot length and diameter decreased in the –80 kPa and –20 kPa treatments. The photosynthetic rate measured in August was highest for –60 kPa (17.7 μmol·m-2·s-1), followed by –40 kPa (15.6 μmol·m-2·s-1), –20 kPa (14.5 μmol·m-2·s-1) and –80 kPa (14.0 μmol·m-2·s-1). SPAD value measured in May and August was lower in the –80 kPa and –20 kPa treatments than in the –60 kPa and –40 kPa treatments. The harvest date reached three days earlier in the –20 kPa treatment compared to other treatments. The fruit weight was highest in the –60 kPa (379.1 g), followed by –40 kPa (344.0 g), –80 kPa (321.0 g) and –20 kPa (274.9 g). Firmness was the lowest in the –20 kPa treatment. The soluble solid content was highest in the –60 kPa treatment (13.3°Bx).The ratio of marketable fruits was highest in the –60 kPa treatment (50.7%) and lowest in the –80 kPa treatment (23.4%). In conclusion, we suggest that setting the irrigation starting point at –60 kPa could improve the fruit quality and yield in peach orchards.

본 연구에서는 지역 영역 기상 수치 예보 모델의 여러 수평 영역 및 수평 해상도에 따른 이상적인 열대저기압 의 진로와 베타자이어의 민감도를 조사하였다. 모델의 이상적인 초기 조건은 경험적인 함수로 생성된 3차원 축대칭 모 조 소용돌이와 허리케인 활동 시기의 평균 대기 조건으로 구성된다. 이때 모델 설정에 따른 이상적인 열대저기압의 변 화를 분석하기 위하여 배경 흐름은 제거되었다. 수치 모델의 수평 영역 및 수평 해상도에 따른 이상적인 열대저기압의 민감도 실험을 수행하기 위해, 지역 영역 수치 모델로서 W RF (Weather Research a nd F orecasting) 모델을 사용하였다. 모의된 열대저기압의 바람장으로부터 베타자이어를 추출하기 위해, DFS (Double-Fourier Series) 국지 영역 고차 필터 를 사용하였다. 모델의 수평 영역의 크기가 감소할수록 베타자이어의 구조와 강도가 약해졌으며, 이는 열대저기압 진로 의 차이를 발생시켰다. 수평 영역의 크기를 본 연구의 실험에서 가장 작은 영역인 3,000 km3,000 km로 설정하였을 경 우에 베타자이어 통풍류의 서진 성분이 크게 감소하였으며, 수평 영역을 더 넓게 설정한 실험들에 비해 열대저기압의 진로가 동쪽으로 편향되었다. 본 결과는 열대저기압과 관련된 바람장 전체를 포함하지 못할 정도로 매우 작은 수평 영 역을 사용할 경우, 열대저기압의 진로가 적절히 모의 될 수 없음을 시사한다. 반면, 5,000 km5,000 km와 6,000 km 6,000 km의 수평 영역에서는 그 민감도가 매우 작게 나타났다. 수평 해상도가 감소할수록 이상적인 열대저기압의 진 로는 매우 서쪽으로 편향되었다. 베타자이어의 크기와 강도도 수평 해상도가 감소할수록 크고 더 강하게 나타났다.

The objective of this study was to investigate the distribution of functional compounds in perilla leaves of various genetic resources and their antioxidant activities. A comprehensive analysis of functional compounds was conducted for 90 genetic resources, focusing on total polyphenol content (TPC), total flavonoid content (TFC), individual phenolic content (IPC), and lutein. Their antioxidant activities were then analyzed based on their radical scavenging capacity using ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The TPC content exhibited a range of 13.19 to 35.85 mg gallic acid equivalent/g, whereas the TFC content varied from 11.74 to 46.51 mg catechin equivalent/g. Total IPC was detected in a range of 6,310.98 to 40,491.82 μg/g. Lutein was detected at levels between 70.97 and 597.97 μg/g. ABTS and DPPH radical scavenging activities of perilla leaves ranged from 30.39 to 58.58 mg trolox equivalent (TE)/g and from 7.74 to 46.56 mg TE/g, respectively. Furthermore, correlation analysis demonstrated that rosmarinic acid, a phenolic acid, exhibited a significantly positive correlation with antioxidant activity. These findings suggest that various genetic resource of perilla leaves could effectively mediate antioxidant capacity. Results of this study provide valuable information for use of perilla leaves in Korea as functional food materials.

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freezedrying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

본 연구에서는 강한 내열성을 가지는 비병원성 Bacillus atrophaeus, Bacillus subtilis, Geobacillus stearothermophilus 포자의 열 저항성을 분석하여 레토르트 식품 제조 시 직 접적인 멸균 여부 판정에 사용 가능성을 평가하고자 하였 다. B. subtilis 포자의 D121-value는 2.9±0.1분이었으며, Zvalue는 43.0±1.4oC로 나타났다. G. stearothermophilus 포 자의 D121-value는 4.3±0.1분이었으며, Z-value는 25.0±1.6oC 로 나타났다. B. atrophaeus 포자의 D121-value는 3.7±0.1분 이었으며, Z-value는 35.8±1.4oC로 나타났다. B. subtilis, G stearothermophilus와 B. atrophaeus 포자의 D121-value는 모 두 레토르트 식품 멸균 확인에 사용되는 C. botulinum 포 자의 D121-value 보다 높은 값을 나타내었다. 이러한 결과 를 종합하여 볼 때 레토르트 식품 멸균 시 병원성 포자형 성균인 C. botulinum 대신 B. subtilis, G. stearothermophilus, B. atrophaeus 포자를 사용할 수 있을 것으로 판단된다. 또 한 기존 세균발육 실험에 소요되는 13일보다 단시간인 2- 3일에 멸균 여부를 확인할 수 있을 것으로 판단된다.

For appropriate nutrient management and enhanced plant growth, soil sensors which reflect soil nutrient levels are required. Because there is no available sensor for nutrient monitoring, electrical conductivity (EC) sensor can be used to evaluate soil nutrient levels. Soil nutrient management using EC sensors would be possible by understanding the relationship between sensor EC values and soil temperature, moisture, and nutrient content. However, the relationship between soil sensor EC values and plant available nutrients was not investigated. Therefore, the objectives of the study were to evaluate effect of different amount of urea on soil EC monitored by sensors during pepper and broccoli cultivation and to predict the plant available nutrient contents in soil. During the cultivation period, soil was collected periodically for analyzing pH and EC, and the available nutrient contents. The sensor EC value increased as the moisture content increased, and low fertilizer treated soil showed the lowest EC value. Principal component analysis was performed to determine the relationship between sensor EC and available nutrients in soil. Sensor EC showed a strong positive correlation with nitrate nitrogen and available Ca. In addition, sum of available nutrients such as Ca, Mg, K, P, S and N was positively related to the sensor EC values. Therefore, EC sensors in open field can be used to predict plant available nutrient levels for proper management of the soil.

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.