지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.6
- 수록면
- 136 - 143 (8page)
- DOI
- 10.7783/KJMCS.2024.32.3.136
이용수
초록· 키워드
오류제보하기
Background: Ginger is a perennial herb belonging to the Zingiberaceae family, used worldwide as a spice and medicinal crop. Despite its widespread application, there are no domestically developed ginger varieties in Korea most are imported. This study aimed to lay the groundwork for future ginger breeding efforts by evaluating and comparing the agricultural characteristics and active components of native ginger varieties collected within the country and those imported from China.
Methods and Results: Korean landrace (KL) and Chinese landrace (CL) resources were collected. KL had a greater number of stems but shorter lengths than CL. KL was characterized by densely packed slices forming a straight Type I configuration, whereas CL featured moderately packed slices in a curved Type II layout. Regarding the rhizome slices, KL comprised a higher number of smaller slices, in contrast to CL, which had fewer but significantly larger slices. The weight of KL rhizomes averaged 457.7 ± 67.8 g, surpassing that of the CL rhizomes, which weighed 394.1 ± 64.0 g, indicating a statistically meaningful difference. Further analysis of the concentration of the three gingerols (6-, 8-, and 10-gingerol) in fresh ginger revealed that KL contained a significantly higher gingerol concentration than CL.
Conclusions: The findings of this study are of significant value as foundational data for establishing parameters for variety breeding and for assessing each genetic resource under uniform cultivation conditions.
Methods and Results: Korean landrace (KL) and Chinese landrace (CL) resources were collected. KL had a greater number of stems but shorter lengths than CL. KL was characterized by densely packed slices forming a straight Type I configuration, whereas CL featured moderately packed slices in a curved Type II layout. Regarding the rhizome slices, KL comprised a higher number of smaller slices, in contrast to CL, which had fewer but significantly larger slices. The weight of KL rhizomes averaged 457.7 ± 67.8 g, surpassing that of the CL rhizomes, which weighed 394.1 ± 64.0 g, indicating a statistically meaningful difference. Further analysis of the concentration of the three gingerols (6-, 8-, and 10-gingerol) in fresh ginger revealed that KL contained a significantly higher gingerol concentration than CL.
Conclusions: The findings of this study are of significant value as foundational data for establishing parameters for variety breeding and for assessing each genetic resource under uniform cultivation conditions.
목차
ABSTRACT
서언
재료 및 방법
결과 및 고찰
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slicesaccording to temperature and duration of hot water treatment
Food Science and Preservation
2021 .10
-
전처리 방법에 따른 생강과 생강박 분말의 품질 특성
한국식품영양학회지
2024 .08
-
Quality Characteristics of Ginger and Ginger Juice Pomace Hot Water Extracts
한국식품영양과학회 학술대회발표집
2022 .10
-
Development of Cleaved Amplified Polymorphic Sequence Markers for Classifying Ginger (Zingiber Officinale) Cultivars Using Reference Sequencing
Plant Breeding and Biotechnology
2023 .06
-
Beneficial Effects of Ginger (Zingiber officinale Roscoe) Extracts in Skin Health through Their Anti-oxidant and Whitening Activities
한국식품영양과학회 학술대회발표집
2021 .10
-
Quality Characteristics for Reducing Spicy Taste of Ginger and Ginger Juice pomace
한국식품영양과학회 학술대회발표집
2023 .10
-
Complete Genome Sequence of Levilactobacillus brevis KL251 Isolate from Kimchi
Journal of Dairy Science and Biotechnology
2024 .03
-
Extending Shelf Life of Fresh Cut Ginger Rhizomes by Hot Water Treatment
한국원예학회 학술발표요지
2016 .05
-
Physicochemical properties of ginger and ginger pomace according to drying method and quality characteristics of seasoning cubes containing them
한국식품영양과학회 학술대회발표집
2024 .10
-
Effect of Box-Storage with Filling Materials in Ginger
한국원예학회 학술발표요지
2020 .11
-
Preparation method of ginger gummy-type jelly with ginger pomace hot water Extract
한국식품영양과학회 학술대회발표집
2023 .10
-
고압효소처리에 의한 생강의 다당류와 기능성분 수용화
산업식품공학
2018 .01
-
Optimization of Enzyme-Assisted Extraction from Ginger (Zingiber officinale ) Leaf and Its Immune-Stimulating Effects on Macrophages
Preventive Nutrition and Food Science
2024 .06
-
Characteristics of Changes in Growth and Internal Components according to Harvesting Season of Ginger
한국원예학회 학술발표요지
2020 .11
-
Evaluation of Useful Bio-Activities of Ginger (Zingiber officinale) Depending on Heat Treated Aging Methods
한국식품영양과학회 학술대회발표집
2017 .10
-
Anti-Oxidative Stress Activities of Zingiber officinale (ginger) extract in PC12 cell
한국식품영양과학회 학술대회발표집
2020 .10
-
숙성 조건에 따른 흑생강의 이화학적 특성 및 항산화 활성
한국식품과학회지
2020 .12
-
The Effects of Mulching on the Growth and Soil Temperature during Cultivation of Ginger (Zingiber officinale Rosc.)
한국약용작물학회 학술대회논문집
2023 .05
-
Comparison of Anti-Inflammatory Activity of Ginger (Zingiber officinale Roscoe) Leaves and Stems Extracts
한국식품영양과학회 학술대회발표집
2021 .10
-
Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract
Preventive Nutrition and Food Science
2016 .12
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-151-24-02-090065682