This study aims to distinguish between various Ethiopian durum wheat varieties based on their genetic identity using chemical and morphological characterization of seeds. Combinatorial employment of five chemical tests on seeds showed marked qualitative variation among the test varieties, with high discriminatory potential noted for the standard phenol test, followed by the modified phenol and iodide tests. The modified phenol test was instrumental in further discriminating between the varieties that were not identified using the standard phenol test. Unlike the iodide and phenol tests, the NaOH and KOH tests did not show significant variation among the varieties. These results underscore the efficacy of phenol and iodide tests in differentiating between durum wheat varieties. Although the morphological traits were advantageous in seed characterization, they lacked discriminatory power compared with that of the chemical tests. This study concludes that a single test is inadequate for varietal discrimination; rather, a combination of chemical tests can augment the discriminatory potential.

European and Turkish rice varieties were analysed to identify the traits associated with low-temperature germination. The aim of the study is to develop new rice varieties that can use these traits to reduce greenhouse gas emissions in rice fields. The average low temperature germination ratio (GR) in the European and Turkish rice varieties was 89.0±14.1%. The speed of the germination rate (SG) in Korean early maturing varieties, ‘Jopyeong’ and ‘Baekilmi’ was 1.3 and 3.5, respectively, whereas the European and Turkish varieties had a SG of 6.6. In terms of germination energy (GE) by the date, the European and Turkish varieties started germination within 4 days, while ‘Jopyeong’ and ‘Baekilmi’ began to germinate after 8 and 10 days, respectively. The mean germination time (MGT) for the European and Turkish varieties was 9.9±1.2 days. Between 4 to 10 days after inoculation, the germination velocity coefficient (GVC) for the European and Turkish varieties increased moderately from 2.6 to 5.3. After 10 days, the GVC rose rapidly from 7.0 to 12.0. ‘Jopyeong’ and ‘Baekilmi’ had slower germination rates compared to the European and Turkish varieties, in which the GVC increased moderately to 3.2 and 2.3, respectively, between 7 and 9 days after inoculation. The average mesocotyl elongation ability was 4.0±0.4 cm, with a range from 1.3 cm to 7.3 cm.

Since maize (Zea mays L.) originated in central and south America, it requires warm climate conditions throughout its growing season. Growth halts when night-time temperatures drop below 10℃, and the plant may die if temperature reach -1.7℃. Thus, temperature should be maintained between 10 and 30℃ from seeding to maturity. The germination temperature for maize should be at least 8-11℃, whit an optimal range 32-34℃. Since temperature significantly affects the germination rate and period, it plays a crucial role in maize growth. In this study, we evaluated the quantity and feed value of 11 major varieties to determine those best suited for maize cultivation as feed in higher latitude, specifically in Democratic People’s of Republic of Korea, below 38 degrees north. A cultivation test was also conducted in Suwon in Republic of Korea, to assess adaptability in areas south of Mt. Suyang. Among the varieties tested, Shinhwangok2 reached silking the fastest, in 65 days, while Gwangpyeongok took the longest at 75 days. The stem length of all varieties exceeded 230 cm. Gwangpyeongok had the tallest stems, while Daanok and Shinhwangok2ho displayed the highest ear ratios. Dacheongok presented the highest values in both dry matter and TDN quantity, with 31,420 kg/ha and 21,66 kg/ha respectively. Pyeonggangok had the highest crude protein content at 8.0%. TDN (%) ranged from 57-68%, with Hwangdaok reaching up to 68%. Based on these findings, Dacheongok and Pyeonggangok appear to be the most suitable varieties for cultivation in terms of both quantity and feed value.

Dried apple jeonggwa, a traditional Korean dessert, was made using various apple varieties, such as Jonathan, Fuji, and Hongro. After making the dried apple jeonggwa, the physical and sensory properties of the dessert made using different apple varieties were compared. The apple varieties had no differences in moisture content, weight loss, or sugar content. Chromacity differences were observed depending on the varieties, but E was small. Hardness was highest in Jonathan, while resilience was highest in Fuji, but there was no significant difference in hardness. In the sensory evaluation, appearance, color, sweetness, hardness, chewiness, and overall acceptability were highest in Jonathan, while there was no substantial difference among the varieties in terms of flavor, sourness, or adhesiveness.

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.

Drosophila suzukii (Diptera, Drosophilidae) can damage thin-skinned fruits (plums, cherries, peaches, blueberries, and strawberries) by laying eggs inside the fruit. In this study, a basic experiment was conducted to investigate the preference of D. suzukii to export table grape varieties. Four varieties of grapes (Kyoho grape, Shine muscat, Campbell grape, and Black sapphire) were placed in a cage containing more than 2,500 number of D. suzukii adults for 6, 8, 10, 12, and 24 hours and the egg-laying in grape has been induced. After 2 weeks, the number of pupae that emerged was counted. As a result, the largest number of pupae was generated in Kyoho grape among the four types of grapes, indicating that D. suzukii prefers to lay egg in Kyoho grape. Through this experiment, it was determined that 6 h was the appropriate inoculation time, and then an inoculation experiment was conducted on Kyoho grape. The total weight of the Kyoho grape used in the experiment was 36.119 kg, and a total of 2594 pupae were generated. The average number of D. suzukii per cluster was about 50. All stages of D. suzukii treated with low temperature(1℃) for 10 days were completely controlled.

This study was carried out to determine the sprouting period of early and mid-season varieties, which includes ‘Atlantic’, ‘Chubaek’, and ‘Superior’, during the summer storage period in a semi-underground warehouse without cooling system. And also it was investigated the effect of chlorpropham [Propan-2-yl N-(3-chlorophenyl)carbamate, CIPC] treatment on the sprouting inhibition for the varieties. This study was conducted to figure out a sprout inhibitory effect when CIPC was applied to 1kg of the potato tubers at concentrations of 10 mg and 20 mg which are lower than the treatment concentrations of ca 30 mg prescribed by the positive list system (PLS). The internal temperature of the warehouse used in this experiment was lowered by 5°C or more than the outside temperature. The difference between the lowest and highest temperature during the experiment throughout the day was 5°C. It showed the effect of reducing to 1/2 of the difference in outdoor temperature. As for the sprouting of potatoes, the extremely early variety ‘Chubaek’ sprouts appeared at the 6th week of storage of control and it was the fastest sprouting potato among the control groups of the varieties. Sprouting began to appear in the Superior at the 6th week of storage, while the ‘Atlantic’ sprouted at the 8th week of storage. The appearance of sprouts was suppressed in all treatment groups of ‘Atlantic’ and ‘Superior’ varieties in CIPC treatments. Sprouts were observed in all treatment groups of ‘Chubaek’ after the 7th week, but the elongations of the sprouts in tubers were completely inhibited until the 8th week of storage. ‘Atlantic’ and ‘Superior’ seemed to have a sprouting inhibitory effect even with a low CIPC concentration of 10 mg·kg-1, with the exception of extremely early variety ‘Chubaek’ that breaks out of the dormancy quickly. Although weight loss occurred continuously during storage, it was minor loss of 0.7-1.6%. There was no consistent trend for changes of the loss in the varieties and CIPC treatments. Most common pathological disorder was the dry rot during the experiment, but only few were affected. The use of the tubers treated at 18°C and 90% RH for 10 days and the rack of refrigeration system which lead to lack of convection seemed to have suppressed the spread of pathogens.

본 연구는 새만금 간척지와 주산지인 무안에서 재배하였을 때 양파의 생육과 퀘르세틴 등 기능성 성분을 분석하였다. 양파는 중생종 품종인 ‘맵시황’, 중만생 품종인 ‘선파워’, ‘헬시큐’를 사용하였다. 전남 무안에 9월 상순 파종 후 육묘하여 간척지와 무안에 각각 11월 상순에 정식하고 이듬해 6월 초순에 수확하였다. 중만생종 품종인 ‘선파워’와 ‘헬시큐’가 간척지에서 구중 336.5g, 248.3g으로 생육이 우수하였다. 피루브산은 ‘헬시큐’, ‘맵시황’, ‘선파워’ 순으로 높았고 지역 별로는 ‘헬시큐’, ‘맵시황’ 품종이 간척지 재배 시 각각 48.3μmol·g-1, 41.1μmol·g-1으로 무안에서 재배하였을 때보다 높았다. 총 퀘르세틴은 품종 별로 비교하였을 때 ‘헬시큐’가 219.1μg·g-1으로 가장 높았고 ‘선파워’, ‘맵시황’의 순이었으며 재배지역에 따른 차이는 확인되지 않았다. 또한 총 페놀은 총 퀘르세틴 함량과 유사한 경향을 보였으며, ‘헬시큐’의 함량이 853.7μg·mL-1으로 가장 높았고, ‘선파워’는 무안에서 재배할 경우 페놀 함량이 높은 것으로 나타났다. 결과적으로, 피루브산, 총 퀘르세틴, 총 페놀의 함량은 재배지역 보다는 품종에 따른 영향이 큰 것으로 판단되었다.

Korea depends almost entirely on imports for malt, the main ingredient in beer. However, the consumer market for domestic malt has not developed in Korea because of the prejudice that the quality of domestic malt is inferior to that of imported malt. This study aimed to analyze the quality of malt from Gwangmaeg (GM) and Hopum (HP), representative domestic beer barley varieties cultivated under varying nitrogen fertilizer application rates (standard fertilizer application, 50% increase in application, and 50% decrease in application), and use the findings as primary data to promote domestic malt consumption. GM’s crude protein and starch contents were significantly (Ρ<0.05) higher and lower, respectively, than those in HP. With decreased fertilizer application (GM: 14.0±0.8% and HP: 11.4±0.4%), the protein content was significantly lower than that with increased fertilizer application (GM: 15.5± 0.3% and HP: 13.1±1.3%). Although there was no difference in -glucan content, starch content tended to increase, indicating quality improvement. Acrospire length, yield, and enzyme titer, quality indicators of malt, increased with further fertilizer application, whereas friability and Kolbach index increased with decreased fertilizer application. For wort qualities, filtration time decreased from 36 to 34 minutes in GM and 55 to 42 minutes in HP, with the wort extraction rate increasing with decreased fertilizer application. These findings showed that decreased nitrogen fertilizer application improves the qualities of malt and wort.

The purpose of this study was to investigate the Maillard reaction–related physicochemical properties of three maize varieties (Kwangpyeongok, Sinhwangok2ho and Gangdaok) after roasting them for different times (0, 15, 25, 40, and 55 minutes). The Maillard reaction is a non-enzymatic browning reaction involving reducing sugars and amino compounds. The content of reducing sugar, the causative agent of the Maillard reaction, decreased as roasting time increased. Gangdaok showed the lowest reducing sugar content of 1.04 mg/g after 55 minutes of roasting. In the elapsed roasting time, chromaticity ‘L’ and ‘b’ values decreased. At 55 minutes of roasting, wherein the Maillard reaction occurred most actively, Gangdaok showed the lowest ‘L’ value of 56.37 and the highest ‘a’ value of 7.60. Gangdaok had superior conditions for inducing the Maillard reaction compared to other varieties, and it is consider that 'flint–type', an endosperm characteristic, may have been the influencing agent. This study detected a total of 52 types of volatile aroma compounds (VACs), of which 28 were produced after roasting. Of the total VACs detected, 2-Formyl-5-methylfuran and 2-Furancarboxaldehyde accounted for 43.8~45.5% and have been confirmed to be the major VACs present in roasted maize. Most of the correlations between the Maillard reaction–related characteristics showed high correlation coefficients.