Radish (Raphanus sativus L.) is a widely-consumed root vegetable that is grown worldwide. To utilize the radish genetic resources for breeding research, we collected radish germplasms and evaluated their morphological and genetical characteristics. Here, phylogenetic relationship of 288 accessions were analyzed using 16 SSR markers and classified cytoplasm male sterility (CMS) types using cpDNA-based molecular markers. To create a collection of 288 accessions, 188 and 73 accessions were selected from RDA-Genebank (Korea) and NIAS-Genebank (Japan), respectively, after generation advancement for the accessions with low uniformity. In addition, 27 elite lines currently used for commercial radish breeding programs were included. In the result of phylogenetic analysis, 288 accessions were clustered into 5 major groups corresponding to the morphological traits and origins at the similarity coefficient value of 0.51. Analysis of CMS types revealed that majority of accessions were determined as DBRMF1 and DBRMF2 mitotypes, 15 accessions to Ogura and 4 accessions to DCGMS mitotypes. Further genetic analysis for radish germplasm will be valuable in assisting radish f1 hybrid breeding.

Fermented soybean food is one of most economical and health food due to its valuable nutritional and medicinal attributes and have been consumed for centuries as flavoring ingredient in Korea. On fermented soybean food such as doenjang, aroma compounds are important property because they determine taste and grade of fermentation. This study investigated variety of aroma compounds of doenjang made from different soybean genotypes. Aroma compounds in twelve different doenjang made from two cultivar (Daewon and Taekwang) and ten elite lines were extracted by steam distillation extraction (SDE) method and analyzed by gas chromatography/mass spectrometry (GC/MS). Aroma compound were detected over 80 kinds in eight samples (Daewon, Taekwang, MY177, MY187, MY189, MY192, MY204 and MY205) and under 70 kinds in four samples (yeonchun1, MY188, MY203 and MY206). Among the detected aroma components, 47 compounds were assigned as aromatic compounds (21), long chain fatty acid (13), short chain fatty acid (5) and others (8) by the computer library (Wiley 7n program). The major aroma compounds in twelve different doenjang were benzaldehyde, benzeneacetaldehyde, 2-methoxy-4-vinylphenol, pyrazine type compounds, cysteaminesulfonic acid, palmitic acid, oleic acid and linoleic acid. Each doenjang made by same condition (microbe, temperature, aging time and etc) had a difference in ratio and variety of aroma compounds due to different components having soybean genotype.

This study was carried out to investigate the variation of triterpene soyasapogenol A and B in soybean cultivars. Soyasapogenol A and B were isolated from acid hydrolysis of 80% aqueous ethanol extract of soybean and the structures of these soyasapogenols were characterized by 1H and 13C NMR analysis. And the distribution of soyasapogenol A and B were determined by high-performance liquid chromatography (HPLC) with variable wavelength detector (VWD). The soyasapogenol A and B contents of soybean cultivars ranged form 49.9 ㎍/g (Geomjeongsaeol) to 701.5㎍/g (Sorog) and from 91.4㎍/g (Danmi) to 2,315.9 ㎍/g (Daewonkong), respectively. Sorog cultivar showed the highest total soyasapogenol contents (2,773.8 ㎍/g), whereas Geomjeongkong 3 cultivar displayed the lowest (83.5㎍/g). The average content ratio of soyasapogenol B (1,061.4㎍/g) was significantly higher than that of soyasapogenol A (292.5 ㎍/g).