This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at 50℃ and then fermented at 33℃ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at 50℃ for 9 hrs and then fermented at 33℃ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at 33℃ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

When three cultivars, “Shinsunchalbyeo”, “Nokmi” and “GW-05-01”, which was collected from native glutinous rice, were exposed to increased salinity stress in exogenous solution and duration of salt stress, leaf relative water content (RWC), root water uptake and chlorophyll fluorescence were observed the significant decrease at ≥500mM NaCl concentration for 4 day stress. These decrease in leaf RWC showed 69%, 77% and 67% for Shinsunchalbeyo, Nokmi and GW-05-01, respectively, in water uptake these effects showed 84%, 85% and 91%. The difference in Fv/Fm of plants treated with 500mM NaCl showed 0.62, 0.68 and 0.78 compared with 0.78, 0.81 and 0.75 in control treatment. The effects of NaCl stress in rice seedlings indicate that the leaf RWC and photosynthetic capacity is more sensitive GW-05-01 in comparison with Shinsunchalbyeo and Nokmi, and water uptake in root is more resistant. Average plant height in Shisunchalbyeo, Nokmi and GW-05-01 showed 107, 102 and 111cm, and the 1000 grains weight were 25.5, 20.3 and 21.8, respectively.