bibo:abstract
  • This experiment was carried out to investigate the major characters affecting the popping volume of popcorn. Tuygimok 1 (Kp1 × Kp2) and 8 popcorn hybrids' agronomic characters were tested to evaluate a certain extent how much they affect on the popping volume. Moisture content was considered as the most important factor, but failed to evaluate the optimum moisture content level in this experiment moisture range (12.2-14.4%) because popping volume increased as moisture content of kernels increased. The maximum popping volume was obtained at 55-60㎏ of kernel hardness, 80-90㎛ of pericarp thickness and 45-50% of S/H(Soft/Hard starch). But the Em/En(Embryo/Endosperm) ratio was negatively associated with the popping volume. Therefore the minimum popping volume was observed at the 10-11% of Em/En ratio. Moisture content, hardness, pericarp thickness, Em/En and S/H ratio were selected as the appropriate variables for the maximum popping volume using the stepwise forward regression method and the expecting popping volume was estimated by the multiple linear regression formular. The mean popping volume of nine popcorn hybrids was about 29.2㎤/g. (rdf:langString) (en)
nlon:biographicalNote
  • 김선림, 작물시험장 (xsd:string)
  • 박승의, 강원도 농촌진흥원 (xsd:string)
  • 서종허, 작물시험장 (xsd:string)
  • 차선우, 작물시험장 (xsd:string)
nlon:classificationNumberOfNLK
  • 524.05 (xsd:string)
nlon:containedIn
dc:creator
  • 김선림 (xsd:string)
  • 박승의 (xsd:string)
  • 서종호 (xsd:string)
  • 차선우 (xsd:string)
dcterms:creator
nlon:datePublished
  • 2021-01-30T23:37:12 (xsd:dateTime)
dcterms:description
  • Major characteristics affecting popping volume of popcorn (xsd:string)
bibframe:extent
  • 28 cm (xsd:string)
  • p. 167-174 (xsd:string)
  • 삽도 (xsd:string)
dcterms:isPartOf
nlon:issuedYear
  • 1995 (xsd:string)
nlon:itemNumberOfNLK
  • 한594 (xsd:string)
rdfs:label
  • 튀김옥수수의 튀김부피에 影響을 미치는 主要特性 / 金善林, 朴勝義,車善佑,徐鍾許 (xsd:string)
dcterms:language
dc:subject
  • Embryo (xsd:string)
  • Hard starch (xsd:string)
  • Hardness (xsd:string)
  • Moisture content (xsd:string)
  • Pericarp (xsd:string)
  • Popcorn (xsd:string)
  • Popping volume (xsd:string)
  • Soft starch (xsd:string)
  • 튀김부피 (xsd:string)
  • 튀김옥수수 (xsd:string)
dcterms:title
  • 튀김옥수수의 튀김부피에 影響을 미치는 主要特性 (xsd:string)
rdf:type
nlon:volumeOfNLK
  • 40(1) (xsd:string)