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Bakanae disease caused by Fusarium fujikuroi causes crop failure and yield losses in the majority of rice-growing countries. In this study, we employed a joint strategy quantitative trait locus (QTL) mapping–Genome-Wide Association Study (GWAS) to investigate novel genetic loci associated with Bakanae disease resistance using a population of 143 BC1F8 RILs derived from a cross between Ilpum × Tung Tin Wan Hien1. The phenotypic data from the bioassay and the genotypic data generated using a DNA chip were utilized to perform QTL mapping and GWAS study. Our results identified a novel genetic locus qBK4T associated with Bakanae disease resistance, which was mapped on chromosome 4 and flanked by AX-116847364 (33.12 Mbp) and AX-115752415 (33.44 Mbp) markers covering a region of 324kbp. There were 34 genes in this region including Os04g55920 (encoding a zinc-finger protein, OsJAZ1), Os04g55970 (encoding AP2-like ethylene-responsive transcription factor), etc. This study proposes qBK4T as a novel locus for Bakanae disease resistance. The identification of qBK4T and its flanking marker information could be useful for marker-assisted breeding and functional characterization of resistance genes against bakanae disease.

To enhance the commercialization of fresh cut kimchi cabbage, the short-term storage effect of cut kimchi cabbage treated with Ca 2+ was studied. Cut kimchi cabbages (3×3 cm) were treated with 2% calcium chloride (Ca), ascorbic acid (As), citric acid (Ct), and calcium chloride and citric acid (Ca/Ct), were put inside LDPE bags, and stored at 5℃ for 6 weeks. The weights reduced about 0.13~0.72%, and the ratio was the lowest in the Ca/Ct treatment. The reduction ratios of soluble soilds were 18.85~35.00%, and were the lowest in the Ca/Ct treatment. The titratable acidity decreased in all the treatments. The L values decreased, but a and b values of Hunter colorimeter increased in all the treatments. The preference for Ca/Ct treatment was the highest among all the treatments in the sensory evaluation. The marketing shelf-life of cut kimchi cabbage can be prolonged by the combination treatment of Ca 2+ and citric acid. Key words：cut kimchi cabbages, short-term storage, Ca 2+ , shelf-life, citric acid 서 론

In this study, the marker compound contents of both the taproot and lateral root of Danshen (Salvia miltiorrhiza Radix), which is cultivated in Korea, were investigated. The salvianolic acid B content was the highest in the taproot (5.17-6.75%) and lateral root (3.99-5.69%). The cryptotanshinone, tanshinone I, and tanshinone IIA contents were higher in the lateral root than in the taproot of Danshen (p <0.05). Principal component analysis results revealed that the taproot was correlated to the salvianic acid A, rosmarinic acid, salvianolic acid B, and salvianolic acid A contents, whereas the lateral root was correlated to the cryptotanshinone, tanshinone I, and tanshinone IIA contents. The total phenolic content and total flavonoid content of the taproot were higher than those of the lateral root (p <0.05); however, the antioxidant activities of the taproot and lateral root of Danshen were similar. The salvianolic acid B content was correlated to the TPC of the taproot (r=0.748) and the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity of the lateral root (r=0.847). This study could provide useful information for the classification of Danshen as a herbal medicinal product.

Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.