저장기간에 따른 자색고구마 가공식품의 색소 안정성

이준설,정병춘,안영섭,정미남,김학신,Lee, Joon-Seol,Jeong, Byeong-Choon,Ahn, Young-Sup,Chung, Mi-Nam,Kim, Hag-Sin 한국작물학회 2006 Korean journal of crop science Vol.51 No.suppl1

안토시아닌 색소가 다량 함유된 자색고구마를 이용하여 음료, 와인을 제조하는 방법과 음료, 와인, 분말, 식초, 색소의 저장기간별 색소 안정성을 구명코자 시험을 수행한 결과를 요약하면 다음과 같다. 1. 자색고구마 음료는 총고형분 15.6%, 당도 $11.8\;Brix^{\circ}%$, pH 4.1이었고, 와인은 알코올 12.6%, 당도 $7.8\;Brix^{\circ}%$, pH 4.9이었다. 음료와 와인의 색소 안정성은 4개월 저장 후에도 제조 시와 별다른 차이가 없었다. 2. 자색고구마 90% + 유자 5% + 벌꿀 5%로 조제한 음료가 자색고구마 100%나 자색고구마 80% + 유자 10% + 벌꿀 10%에 비하여 기호도가 높았고, 숙성온도는 $30^{\circ}C$에 비하여 $45^{\circ}C$가 더 높은 기호도를 보였다. 3. 자색고구마의 분말과 식초, 색소는 4개월 저장 후에도 색도의 변화가 없어 높은 안정성을 보였다. This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.

항산화 활성 검정법

이준설,박양균,Lee Joon-Seol,Park Yang-Kyun 한국작물학회 2004 Korean journal of crop science Vol.49 No.suppl1

고구마 고품질 분말 제조기술

이준설,안영섭,김학신,정미남,정병춘,Lee, Joon-Seol,Ahn, Young-Sup,Kim, Hag-Sin,Chung, Mi-Nam,Jeong, Byeong-Choon 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

고구마 고품질 분말 제조 방법을 확립키 위하여 건조방법에 따라 건조시간과 제분을, 분말의 색택 등 조사하고, 제조과정 중 색깔의 변화를 방지 할 수 있는 갈변방지제 선정 실험을 수행한 결과를 요약하면 다음과 같다. 1. 건조시간은 $50^{\circ}C$는 $3.7{\sim}4.1$ 시간으로 $70^{\circ}C$에 비하여 $1.7{\sim}2.2$배, $90^{\circ}C$에 비하여 $2.7{\sim}2.8$배가 길었다. 2. 비타민의 함량은, 생 고구마에 비하여 열풍건조 분말이 $2{\sim}22%$ 정도이었고, 동결건조는 $62{\sim}67%$로 높았다. 열풍 건조의 경우 건조 온도별로는 $70^{\circ}C$가 원료고구마에 비하여 $12{\sim}22%$로 손실량이 가장 적었다. 3. 당도는 생 고구마에 비하여 약 $40{\sim}50%$ 정도이었고, 건조온도 중에서는 $70^{\circ}C$가 다소 높은 경향이었다. 4. 건조온도별 제분율은 $70^{\circ}C$가 높았고, 품종 중에서는 진홍미가 높았다. 5. 건물을, 건조시간, 성분변화, 제분을 등을 종합적으로 고려하여볼 때 적정 건조 온도는 열풍건조 $70^{\circ}C$가 좋았다. 6. 분말조제시 적정절단 두께는 비타민 C함량과 기호도 등을 고려하여 볼 때 슬라이스 2.0 mm가 가장 좋은 것으로 판단된다. 7. 고구마 분말 제조시 갈변방지를 위하여 비타민 C 1% 용액에 침지하는 것이 가장 좋았다. This study was conducted to select the temperature for hot air drying method, cutting method, and solution that inhibits enzymatic browning in making high quality powder from sweetpotato roots. It was observed that $70^{\circ}C$ was the best temperature for air drying method wherein the dry matter rating, dry matter time, flour yield and chemical component were considered. The proper cutting thickness should be 2.0 mm considering the vitamin C content and sensory evaluation of sweetpotato flour. Also, 1% vitamin C solution inhibited enzymatic browning of sweetpotato.

고구마 정단분열조직 유래 식물체 재분화 조건 확립

이준설,안영섭,정미남,김학신,정병춘,Lee, Joon-Seol,Ahn, Young-Sup,Chung, Mi-Nam,Kim, Hag-Sin,Jeong, Byeong-Choon 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

체세포배 발생을 통한 고구마 재분화 식물체를 유도하기 위하여 성장조정제 및 부위별 배양조건과 체세포배 캘러스발생 조건에 관한 실험을 수행한 결과를 요약하면 다음과 같다. 1. 생장조정제별 캘러스 유기율은 MS+0.5 mg/L IAA+10.0 mg/L BA, MS+1.0 mgt NAA+5.0 mg/L. BA, MS+1.0 mg/L picloram, MS+1.0 mg/L 2.4-D, LS+1.0 mgt picloram 등에서 높았고, 부위별로는 정단분열조직과 엽이 절간과 엽병에 비하여 높았다. 2. 고구마 치상 부위별 캘러스 형성은 부위별로는 정단분열조직 > 엽기저부위 > 줄기상단부위 순으로 높았고, 생장점에서는 건미, 율미, 고계14호 등에서 $75{\sim}80%$의 노랗고 윤기가 있는 체세포배캘러스를 형성하였다. 3. 2,4-D농도별 체세포배발생캘러스 형성을 조사한 결과 $MS+1.0{\sim}1.5$ mg/L 2,4-D에서 높았고, 품종별로는 건미가 가장 높았다. 4. 식물체 재분화율은 을미가 73%, 신황미가 70%로 신자미와 고계14호에 비하여 높았다. This study was conducted to investigate somatic embryogenesis capacity using callus derived from bud meristems in sweetpotato. Shoot apical meristem explants $(height:150{\mu}m;base:\;350{\mu}m)$were cultured on MS medium supplemented with 1 mg/L 2/4-D. Embryogenic callus were observed in five cultivars when their shoot apices were cultured on MS medium supplements with 1 mg/L 2,4-D. After 6 weeks of culture, greater than 80% of the survived explants produced embryogenic calli and the calli gave rise to somatic embryos at frequencies of 72% (Yulmi), 60% (Shinhwangmi), 78% (Geonmi), 70% (KoKei 14), 40% (Sinjami). The regenerated plants developed into whole plantlets after they were transferred onto the fresh hormon-free MS medium of 74% (Yulmi), 82% (Shinhwangmi), 86% (Geonmi), 74% (Kokei 14), 41% (Sinjami) respectively.

식용 자색 고구마 품종 ‘단자미’

이형운(Hyeong-Un Lee),이준설(Joon-Seol Lee),정미남(Mi-Nam Chung),양정욱(Jung-Wook Yang),남상식(Sik-Sang Nam),한선경(Seon-Kyeong Han),김재명(Jae-Myung Kim),안승현(Seung-Hyun Ahn),송연상(Yeon-Sang Song),황엄지(Eom-Ji Hwang),유경단(Gyeo 한국육종학회 2020 한국육종학회지 Vol.52 No.1

‘Danjami’ was developed in 2015 as a purple-fleshed sweetpotato variety with excellent palatability. It was derived from a cross between ‘Yeonjami’ with purple flesh and ‘Yeonhwangmi’ with good palatability. The storage roots of this variety are elliptical with purple skin, and light purple flesh. It is moderately resistant to fusarium wilt and resistant to root-knot nematode. The texture of the steamed storage root of ‘Danjami’ is slightly moist and more tender than that of ‘Sinjami’. Soluble solid content of steamed storage roots of ‘Danjami’ was 31.3 °Brix, which was 20.8% higher than that of ‘Sinjami’. The palatability of steamed storage roots of ‘Danjami’ was better than that of ‘Sinjami’. The anthocyanin content of storage roots of ‘Danjami’ was 55.1 mg/100g dry weight. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity did not differ from that of ‘Sinjami’. The number of marketable storage roots per plant and the average weight of marketable storage root was 2.8 and 136 g under the normal and late-season culture in ‘Danjami’, respectively. The marketable storage root yield of ‘Danjami’ was 21.5 MT/ha under the normal and late-season culture, which was 78.8% of that of ‘Sinjami’. The yield of marketable storage root over 50 g of ‘Danjami’ was 15.3 MT/ha under the early-season culture, which was 28.8% lower than that under the normal and late-season culture. ‘Danjami’ was more suitable for the normal and late-season culture than for the early-season culture (Registration No. 6465).

재배조건이 소형 간식용 고구마 생산에 미치는 영향

김학신,문윤호,정미남,안영섭,이준설,방진기,Kim, Hag-Sin,Moon, Youn-Ho,Chung, Mi-Nam,Ahn, Young-Sup,Lee, Joon-Seol,Bang, Jin-Ki 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

고구마 소형 간식용 생산을 위한 적정 재배기술 확립을 위하여 고구마 삽식기, 재식거리 및 수확시기를 달리하여 소비자의 선호도에 부응한 간식용으로 적합한 소형 고구마 생산을 향상시키고자 시험을 수행하였던 결과를 요약하면 다음과 같다. 1. 소형간식용 고구마생산을 위한 적정 삽식시기는 4월 중순(피복재배)에 삽식거리는 $75cm{\times}15{\sim}20cm$, 6월 중 순(무피복재배) 삽식시 $75cm{\times}15cm$가 적합하였다. 2. 고구마 상저수량은 삽식후 수확일수가 길어질수록 증수되었으나, 삽식후 100일 수확이 80일이나 120일 수확보다 소형 간식용으로 적합한 고구마 괴근 비율이 높았다. 3. 삽식시기 및 삽식거리에 따라 상저수량이 차이가 인정되었으며, 4월 15일 조기 비닐피복재배에서 처리간에 변이폭이 적어 안정적이었다. 4. 보통기(5월) 비닐무피복재배보다 조기(4월) 비닐피복 재배가 농가소득이 $32{\sim}61%$ 증가되어 유리하였다. The optimum planting date, plant spacing, and harvest time for production of small-sized sweetpotato was evaluated in 2003 to 2004 at the Mokpo Experiment Station. Small-sized sweetpotato is important as snack food in Korea. Optimum planting date and plant spacing were with plastic mulch, and mid-April and $75{\times}15{\sim}20cm$ respectively, mid-June and $75{\times}15cm$ respectively without plastic mulch. Storage root yield decreased with early harvest, but the ratio of small-sized sweetpotato was higher in plots harvested after 100 days of planting (DAP) than that of 80 or 120 DAP. Considerable differences in storage root yield was noted with planting dates and plant spacings, but the use of plastic mulch resulted to smaller yield variations in plots, harvested in mid-April. Planting in mid-April and harvesting after 100 DAP increased income by about $32{\sim}61%$ compared with plantings mid-May.

체세포배발생을 통한 국내 주요 고구마 품종의 식물체 재분화

권은정,권석윤,김문자,안영섭,이준설,정병춘,곽상수,이행순,Kwon, Eun-Jeong,Kwon, Suk-Yoon,Kim, Moon-Za,Lee, Joon-Seol,Ahn, Young-Sup,Jeong, Byeong-Choon,Kwak, Sang-Soo,Lee, Haeng-Soon 한국식물생명공학회 2002 식물생명공학회지 Vol.29 No.3

4종류 고구마 품종을 대상으로 정단분열조직 배양에 의한 배발생 캘러스 유도, 이들로부터 고빈도의 체세포배발생과 식물체 재분화 체계를 확립하였다. 자미. 율미, 신황미, 및 화이트 스타의 생장점을 LS 기본배지에 1 mg/L auxin (2,4-D, picloram, dicamba)가 첨가된 배지에서 배양하였다. 그 결과 2,4-D 첨가 배지에서 가장 높은 빈도로 배발생 캘러스가 유도되었으며, 배양 4주째에 유도된 배발생 캘러스의 빈도는 신황미, 자미, 율미. 및 화이트 스타에서 86%, 78%, 76%, 및 80%를 각각 나타내었다. 2,4-D 첨가 배지에서 얻어진 배발생 캘러스를 2.4-D를 제거한 배지로 옮겨 주어 체세포배를 유도하였으며, 이 체세포배의 90% 이상이 완전한 식물체로 발달하였다. 이러한 결과는 정단분열조직 배양으로부터의 체세포배 발생 방법이 광범위한 고구마 품종에 적용될 수 있을 뿐만 아니라 분자육종을 통한 신기능성 고구마 품종개발에 효율적으로 이용될 수 있을 것으로 기대된다. An efficient plant regeneration system of major cultivars of sweetpotato (Ipomoea batatas (L.) Lam.) in Korea via somatic embryogenesis was established. Embryogenic calli were formed from shoot apical meristems of sweetpotato cultivars when cultured on LS medium supplemented with 1 mg/L auxin (2,4-D, picloram, dicamba). Among three kinds of auxin, 1 mg/L 2,4-D showed the highest embryogenic calli induction rate. After 4 weeks of cultures on LS medium supplemented with 1 mg/L 2,4-D, embryogenic calli induction rates of Sinhwangmi, Zami, Yulmi, and White Star were 86%, 78%, 76%, and 80%, respectively. Upon transfer onto LS basal medium, most of somatic embryos developed into plantlets. Regenerated plantlets were transplanted to potting soil and grown to mature plants in a greenhouse.

식용 고구마 품종 ‘호감미’

이형운(Hyeong-Un Lee),이준설(Joon-Seol Lee),정미남(Mi-Nam Chung),양정욱(Jung-Wook Yang),남상식(Sik-Sang Nam),한선경(Seon-Kyeong Han),김재명(Jae-Myung Kim),안승현(Seung-Hyun Ahn),송연상(Yeon-Sang Song),황엄지(Eom-Ji Hwang),유경단(Gyeo 한국육종학회 2019 한국육종학회지 Vol.51 No.4

‘Hogammi’ was developed as a sweetpotato variety with β-carotene content and excellent palatability in 2015. It was derived by crossing ‘AB95007-2’, which has good shape and storage root yield, and ‘Annoimo’, which has light orange flesh and good palatability. ‘Hogammi’ had storage roots with long elliptical shape, red skin, and light orange flesh. The texture of the steamed storage root of ‘Hogammi’ was intermediate or slightly moist, and it was more tender than that of ‘Yulmi’. The soluble solid content of the steamed storage roots of ‘Hogammi’ was 29.7 °Brix, which was 10.8% higher than that of ‘Yulmi’. The palatability of the steamed storage roots of ‘Hogammi’ was better than that of ‘Yulmi’. The β-carotene content of the storage roots of ‘Hogammi’ was 9.8 mg/100 g dry weight. ‘Hogammi’ was moderately resistant to Fusarium wilt and root-knot nematode. In ‘Hogammi’, the number of marketable storage roots per plant and the average weight of marketable storage root were 3.4 and 133 g under culture in the normal season, respectively. The marketable storage root yield of ‘Hogammi’ was 24.1 MT/ha under culture in the normal season, which was 4% higher than that of ‘Yulmi’. The yield of marketable storage root over 50 g of ‘Hogammi’ was 14.5 MT/ha under culture in the early season, which was 39.8% lower than that under culture in the normal season. ‘Hogammi’ was more suitable for culture in the normal season (Registration No. 6466).

식용 고구마 신품종 ‘건황미’

이형운(Hyeong-Un Lee),정미남(Mi-Nam Chung),이준설(Joon-Seol Lee),안승현(Seung-Hyun Ahn),김재명(Jae-Myung Kim),한선경(Seon-Kyeong Han),양정욱(Jung-Wook Yang),최규환(Kyu-Hwan Choi),최인후(In-Hu Choi),남상식(Sang-Sik Nam) 한국육종학회 2016 한국육종학회지 Vol.48 No.3

‘Geonhwangmi’, a new sweetpotato variety, was developed for table use by Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), and RDA in 2013. This variety was derived from the cross between ‘Singeonmi’ and ‘Mokpo34’ in 2005. The seedling and line selections were performed from 2006 to 2008, preliminary and advanced yield trials were carried out from 2009 to 2010. The regional yield trials were conducted at five locations from 2011 to 2013, and it was named as ‘Geonhwangmi’. This variety has five-lobed leaf, and its leaves, stems, and petioles are green. Storage root of ‘Geonhwangmi’ has an elliptical shape, red skin, and light orange flesh. ‘Geonhwangmi’ was moderately resistant to fusarium wilt, and resistant to root-knot nematode. Dry matter content was 29.4%, and texture of steamed storage root was intermediate. Sucrose content of steamed storage root of ‘Geonhwangmi’ was higher than that of ‘Yulmi’, and steamed storage root palatability of ‘Geonhwangmi’ was better than that of ‘Yulmi’. β-carotene content of ‘Geonhwangmi’ was 3.4 mg/100g DW, which was 7.8% of ‘Juhwangmi’. Yield of marketable storage root over 50 g of ‘Geonhwangmi’ was 23.0 MT/ha under the early seasonal cultivation, which was 39% higher than that of ‘Yulmi’. The number of marketable storage roots per plant was 2.6 and the average weight of marketable storage root was 151 g under the optimal and late seasonal cultivation. Marketable storage root yield of ‘Geonhwangmi’ was 24.2 MT/ha under the optimum and late seasonal cultivation, which was 45% higher than that of ‘Yulmi’. (Registration No. 5853).

식용 고구마 신품종 ‘다호미’

이형운(Hyeong-Un Lee),정미남(Mi-Nam Chung),이준설(Joon-Seol Lee),송연상(Yeon-Sang Song),한선경(Seon-Kyeong Han),김재명(Jae-Myung Kim),안승현(Seung-Hyun Ahn),남상식(Sang-Sik Nam),김학신(Hag-Sin Kim),서세정(Sae-Jung Suh),박광근(Kwang-G 한국육종학회 2015 한국육종학회지 Vol.47 No.3

‘Dahomi’, a new sweetpotato variety, was developed for table use by the sweetpotato breeding team of Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), RDA in 2012. This variety was derived from the cross between ‘Muan4’ and ‘Jinhongmi’ in 2005. The seedling and line selections were performed from 2007 to 2008, preliminary and advanced yield trials were carried out from 2009 to 2010, and the regional yield trials was conducted at five locations from 2011 to 2012 and it was named as ‘Dahomi’. This variety has three or five lobes leaf, green leaf, stem, and petiole. Storage root of ‘Dahomi’ was elliptic, red skin, light orange flesh. This variety is resistant to fusarium wilt, but susceptible to root-knot nematode. Texture of steamed storage root was intermediate, and degree Brix of steamed storage root was 24.8 °Brix. The total sugar content of raw and steamed storage root was 9.7, 32.0/100 dry weight (g), respectively, which was higher than that of ‘Yulmi. Storage root yield of ‘Dahomi’ was 26.3 MT/ha under the early seasonal cultivation, which was 52% higher than that of ‘Yulmi’. Storage root yield of ‘Dahomi’ was 21.9 MT/ha under the optimum and late seasonal cultivation, which was 35% higher than that of ‘Yulmi’. The number of storage roots over 50 g per plant was 2.8 and the average weight of storage root was 138 g under the optimum and late seasonal cultivation.