주요 엽채류 7종의 주년 안정생산을 위한 담액수경 재배 시 양액의 순환주기가 양액의 용존산소 농도, 엽채류의 생육, 그리고 식물영양소의 함량에 미치는 효과를 검토한 결과, 양액을 1일 10분 순환 처리구는 정식 13일 후 용존산소 농도가 급격하게 떨어지고 17일 후에는 2.8mg L-1, 20일 후에는 최저 1.5mg L-1까지 낮아졌다. 처리 20일 후 7가지 엽채류의 생체중은 1일 10분 처리구에서는 대조구인 10분 순환/110분 정지 처리구에 비해 0~24% 범위에서 낮아졌으며, 10분 순환/10분 정지 처리구에서는 -2~34% 증가하였다. 양액의 순환주기가 짧을수록 식물체 엽내 P의 함량이 증가하였으며, 식물체의 C/N율과 비타민 C 함량은 감소하였다. 이상의 결과, 담액수경 엽채류의 안정적인 생육과 식물영영소의 흡수를 위해서 2시간에 10분 정도의 양액 순환 처리가 효율적이었다.

Although rice has been cultivated as a major food crop for approximately 5,000 years, the interest of customers in ‘scented rice’ is a recent trend in the Korean market. As a part of developing a germinated scented rice variety, the newly bred scented rice variety ‘Cheonjihyang-1 se’ was germinated for 24 h, and changes in profiles of flavor-related volatiles, lipophilic phytonutrients, and fatty acids were investigated. The profiling of volatile compounds by using a headspace-gas chromatography-mass spectrometry (HS-GC-MS) revealed a total of 56 odor-active flavoring compounds; 52 at the pre-germination stage, 51 at the post-germination stage, and 47 common at both stages. The major flavoring compounds were nonanol and benzene, which constituted 11.5% and 6.6%, respectively, of the total peak area in pre-germinated rice, and 19.4% and 6.5%, respectively, in post-germinated rice. Germination induced an increase in 13 flavoring compounds, including 3,3,5-trimethylheptane and 1-pentadecene, which increased by 763 and 513%, respectively by germination. However, we observed a germination-induced decrease in most of the other flavoring compounds. Especially, the most important scented rice-specific popcorn-flavoring compound, 2-acetyl-1-pyrroline, showed 89% decrease due to germination. Furthermore, the germination of scented rice induced a decrease in the content of various phytonutrients. For example, the total contents of phytosterols, squalene, and tocols decreased from 207.97, 31.74, and 25.32 μg g -1 at pre-germination stage down to 136.66, 25.12, and 17.76 μg g -1 , respectively at post-germination stage. The fatty acid compositions were also affected by germination. The composition of three major fatty acids, linoleic, oleic, and palmitic acids, increased from 36.6, 34.2, and 24.4%, respectively, at the pre-germination stage to 37.9, 36.9, and 20.7%, respectively, at the post-germination stage. All these results suggested significant changes in the flavor-related compounds and phytonutrients of the scented rice variety ‘Cheonjihyang-1 se’ during the process of germination, and subsequently the need for developing a more precise process of germination to enhance the flavor and nutritional quality of the germinated scented rice products.

To characterize phytonutrients, the seeds of 12 purple Perilla (Perilla frutescens var. crispa) accessions collected from Korea and Japan were used for quantitative analysis of tocopherols, phytosterols, squalene and fatty acids. The average tocopherol, squalene and phytosterols contents were 12.2 mg 100g-1 , 3.99 mg 100g-1 and 77.20 mg 100g-1 , respectively. Among 4 tocopherol (T) isomers (α -T, β -T, ~gamma -T, and δ -T), ~gamma -T was present in the highest quantity (11.03 mg 100g-1 ) with the least variation (CV = 13.7%), while β -T was present in lowest quantity (0.25 mg 1100g-1 ). Compared to campesterol (4.36 mg 100g-1 ) and stigmasterol (13.32 mg 100g-1 ), β -sitosterol exhibited higher quantity (59.51 mg 100g-1 ) with 9.5% of variation. The major fatty acids were unsaturated fatty acids such as linolenic (61.5%), linoleic (17.3%), and oleic (9.9%) acids compared to saturated ones: palmitic (7.6%) and stearic (3.7%) acids. When Korean and Japanese accession were compared, almost no difference in content could be observed, while more variation as evaluated by CV (%) could be observed in Japanese accession in most phytonutrients suggesting wider genetic variation of purple Perilla in Japan. Presence of all above-mentioned phytonutrient compounds strongly suggested health beneficial value of purple Perilla seeds.