• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.6 no.3
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• pp.81-88
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• 1985

사과재배에서 가장 무서운 부란병은 1900년경 경제적인 과수원이 조성되면서부터 문제되어온 병이다. 이 병은 일종의 곰팡이에 의하여 일어나는 병으로 전파력이 매우 강하여 한번 발생한 포장에서는 완전히 방제하기가 매우 어렵다. 부란병은 전국적으로 발생하고 있으나 충주, 경산과 같이 오래된 과수원에서 많이 발생하며 30년 이상된 과수원에는 발병되지 않은 나무가 없을 정도로 많이 발생되고 있다. 이 병은 다른 사과나무 병과는 달리 주로 나무의 주간과 주지에 발생하므로 빨리 치료하지 않으면 과수원이 폐원되는 경우가 흔히 있는데 부란병의 방제에 도움이 될 수 있는 병원균의 특성, 병징, 발생시기, 발병요인, 방제법 등에 대하여 살펴보면 다음과 같다.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.66-80
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• 1977

This research was carried as a part of the basic study, in which the aptitude of theKorean oak varieties as barrels for aging apple fine spirits was investigated, and thefollowing results were obtained. 1. Following was the result of the chemical analysis of the fruits which are now mass-produced and can be used as a substitute for raw materials for wine production. Apple (Malus pumila Miller var. domestica Schneider) : Total sugar. total acid, volatile acid and pectin of Jonathan (Hong-og) were 13.95%, 0.46%, 0.012%, 0.20% respectively. Total sugar, total acid, volatile acid and pectin of Ralls (Koog-kwang) were 13.35%, 0.43%, 0.011%, 0.45% respectively. 2. Because of low yield of apple juice due to cellulose, pectin, hemicellulose which are present besides sugars, acids in apples, the apple juice were treated with xylanase of Aspergillus niger SUAFM-430, cellulase and pectinase of Aspergillus niger SUAFM-6. This treatment increased the yield of apple juice. And the apple juice was sterilized by adding potassium metabisulfite $(K_2S_20_5)$ and Saccharomyces cerevisae var. ellipsoideus Rasse Johannisberg II (SUAFM-1018) as a cultivation yeast, which has a strong fermentation power was used to ferment. The yield of apple wine based on raw material was 86-87%. The amount of ethanol, extract and methanol obtained from Jonathan and Ralls were 13.5%, 5.4%, 0.04-0.05% respectively. 3. Wines were distilled for two times by the pot still method to make fine spirits. The yield of fine spirits from apple wine mash was 86.6%, and the pH of fine spirits from Jonathan and Ralls were 4.1, 4.2 respectively. 4. The oak chips made of inner part or outer part of 24 Korean oak varieties were used to select the barrel for aging fine spirits. Two oak chips (one oak chip: $1{\times}1{\times}5cm$) of the inner part or of the outer part of each oak variety were dipped into 300 ml of fine spirits, which was bottled in 640ml beer bottle, and followed aging. The colors, flavors and tastes of the fine spirits were checked during 6 months. A. As a criterion for the first screening of oak barrels for aging fine spirits, the rate five of color extraction was determined. The oak chips showed good results in their order as follows and the best 5 varieties were selected. Gal-cham: Quercus aliena Blume (Inner part), Gul-cham: Quercus variabilis Blume (Outer part), Gal-chain: Quercus aliena Blume (Outer part), Jol-cham: Quercus serrata Thumb (Inner and Outer part). Sin-gal-cham: Quercus mongolica Fisher (Outer and Inner part) Sang-su-ri: Quercus acutissima Carruthers (Outer and Inner part) B. To find out the influence of aging temperature on aging, apple fine spirits were aged by dipping each oak chip at room temperature $(24-25^{\circ}C)$) and $45^{\circ}C$. Aging at $45^{\circ}C$ gave the best result followed aging at $30^{\circ}C$ and then at room temperature. C. Apple fine spirits was aged for six months by dipping oak chips in Erlenmeyer flasks and was irradiated with U.V light. The U.V irradiation enhanced the aging effect by nearly two times, compared with the aging without U.V irradiation. D. In aging apple fine spirits by dipping two oak chips, it was observed that the extent of the extraction of most components of oak chips were strongly dependent upon the pH of fine spirits. E. Oak chips of five selected oak varieties and a Limousin white oak from France as a control were used. Each apple fine spitits was dipped by two oak chips, and was aged at room temperature $(24-25^{\circ}C)$, $30^{\circ}C$, $45^{\circ}C$, and with the U.V irradiation at room temperature shaking every week. After six months of aging, the panel test of these aged fine spirits (Young Brandy) showed the following result. Young brandy of apples aged at $45^{\circ}C$ by dipping oak chips of Gal-chain was almost as the fine spirits which were aged at room temperature by dipping Limousin white oak chips from France. Young brandy of with U.V. irradiation at room temperature which were aged by dipping oak chips of Gal-chain was a little worse than that from the fine spirits aged at room temperature by dipping Limousin white oak chips from France. And so, Korean oak varieties are thought to be able to be used for aging every apple fine spirit which was here investigated.

• Korean journal of applied entomology
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• v.29 no.1
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• pp.20-24
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• 1990

Studies were carried out to investigate the overwintering densities of spider mites, hatching rate and time of P. ulmi eggs, and seasonal occurrences of spider mites (P. ulmi and T. urticae) in apple orchards of Kyungpook province from 1987 to 1989. Overwintering density of P. ulmi eggs was higher in Kunwi, Andong, Chilgok but lower in Kyungju. Overovintering densities of T. urticae were high in all the regions. With the hatching time and rate for P. ulmi eggs, the first hatching ate was April 14, and the last was May 3, and the average hatching rate was 89.3%. The density of P. ulmi was high from early May to middle July and T. urticae begin to increase rapidly from middle June and then was continuously high upto fruit harvesting time.

• Research in Plant Disease
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• v.22 no.3
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• pp.198-201
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• 2016

Recently, severe dieback of apple tree has occurred in the apple orchards of Chungbuk province. Dieback rate and its casual agents have been investigated on the Chungbuk province apple orchards in 2013-2015. Out of 29,265 apple trees in the 27 orchards throughout Chungbuk province, 4,000 apple trees (13.7%) showed dieback symptoms. The causes of dieback were Phytophthora rot (50.4%), violet root rot by Helicobasidium sp. (27.1%), rodents (10%), white root rot by Rosellinia sp. (6.3%), and freezing injury (6.3%). Compared to previous reports published in 1995 and 2006, Phytophthora rot was the most dominant disease, which is thought to be due to high temperature during growing season and the increase of lowland cultivation. Results of this study will be useful to establish of the management strategy of apple tree dieback that has been increased recently.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.132-137
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• 2010

This study was performed to investigate the effect of apple and maltitol as ingredients on the quality of Jochung, a grain syrup. Four kinds of Jochung products were prepared from steamed-rice, apple juice, heated-apple sarcocarp (at $70^{\circ}C$, 60 min), and a mixture (sarcocarp : maltitol＝5:1, w/w) by saccharifying (at $55^{\circ}C$, 8 hrs) with a malt (100 g/500 g rice), mixing the ingredients (steamed-rice : ingredient＝5:5, w/w), filtering, and heating the filtrate (at $95^{\circ}C$, 2 hrs): product (A) with apple juice added before saccharified, product (B) with apple juice added after saccharified, product (C) with heated-apple sarcocarp added after saccharified, and product (D) with the mixture added after saccharified. The product (D) had the lowest pH value ($4.60\pm0.01$) of any other products. The contents of reducing sugar and total phenolic compound were the highest in the product (A) among all the products, which comprised $68.10\pm6.71$% and $7.36\pm0.85$ mg/g, respectively, resulting in good quality. The solidity and the dextrose equivalence had the highest value in the product (B) and the product (C), respectively. The malic acid content ($4.10\pm0.02$%) of the product (D) was the highest of any other organic acids identified by HPLC. Hunter L, a, and b values of the product (D) were the highest compared to other products. In sensory evaluation, the product (A) had generally higher score in all sensory attributes. It was concluded from the chemical and sensory evaluation that adding the apple juice before saccharified might be an effective method for manufacturing good quality rice-Jochung.

• Weed & Turfgrass Science
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• v.5 no.2
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• pp.51-59
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• 2016

The study was conducted to get a information on the dominance and distribution of weeds occurred in major orchards including apple, grape, peach, pear, and plum at 631 sites of Gyeongsangbuk-do during winter and summer season. The weeds classified by family and life cycle occurred in the five orchards were summarized as 36 family and 105 species in apple orchard, 34 family and 126 species in grape orchard, 34 family 126 species in peach orchard, 33 family 98 species in pear orchards, and 36 family 111 species in plum orchard. In addition to life cycle of weeds, most orchards except for pear orchard were dominant to biennial weeds. The most dominant importance value was observed in pear orchards as 6.57%. In winter's season, the weeds were summarized as 31 family and 89 species in apple orchard, 28 family and 71 species in grape orchard, 32 family 111 species in peach orchard, 27 family 68 species in pear orchards, and 33 family 83 species in plum orchard. In summer's season, the weeds were distributed as 31 family and 101 species in apple orchard, 27 family and 69 species in grape orchard, 29 family 91 species in peach orchard, 31 family 94 species in pear orchard, and 31 family 97 species in plum orchard. In winter season, the most dominant weeds in apple, grape, peach, pear, and plum orchard were Capsella bursa-pastoris, Laria media, Capsella bursa-pastoris, Capsella bursa-pastoris, and Erigeron canadensis, in turn. In summer season, the most dominant weeds in apple, grape, peach, pear, and plum orchard were Acalypha australis, Acalypha australis, Setaria viridis, Setaria viridis, and Setaria viridis, respectively.

• Journal of Life Science
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• v.31 no.7
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• pp.617-625
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• 2021

To enhance the applications of apple pomace, which is a by-product of apple, this study analyzed the nutritional components, ursolic acid content, and antioxidant activity of different solvent (distilled water, fermented alcohol, and methanol) extracts. The samples included hot air-dried and freeze-dried apple pomace. The moisture, protein, fat, ash, and total dietary fiber contents of hot air-dried apple pomace were 3.2%, 3.9%, 2.4%, 2.0%, and 28.5%, respectively, and those of freeze-dried apple pomace were 8.2%, 3.4%, 2.4%, 1.8%, and 33.0%, respectively. Ursolic acid was not detected in the distilled water extract of either sample. However, in hot air-dried apple pomace, the methanol extract was 1,753.32 ㎍/ml, and the fermented alcohol extract was 1,532.94 ㎍/ml. In freeze-dried apple pomace, the methanol extract was 1,407.04 ㎍/ml, and the fermented alcohol extract was 1,221.81 ㎍/ml. The total polyphenol and flavonoid contents were 306.7 ㎍/ml and 950.1 ㎍/ml, respectively in methanol extracts of hot air-dried apple pomace and 277.6 ㎍/ml and 925.0 ㎍/ml, respectively in methanol extracts of freeze-dried apple pomace. 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of hot air-dried apple pomace were 73.3% in methanol extract and 59.4% in fermented alcohol extract, and those of freeze-dried apple pomace were 76.1% in methanol extract and 66.0% in fermented alcohol extract. Both samples had the lowest antioxidant activity in distilled water extracts. Similar to DPPH radical scavenging activity, both samples showed increasing 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) radical scavenging activity in the order of methanol, fermented alcohol, and distilled water. All samples had stronger reducing power than ascorbic acid (311.5 ㎍/ ml) as a positive control.

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2005.04a
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• pp.70-70
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• 2005

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.107-114
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• 1997

Various fractions of apple fibers such as crude pulp, total dietary fiber, soluble dietary fiber, and insoluble dietary fiber were prepared and added to the proteose peptone-yeast extract-fildes (PYF) media to see their effects on the growth of type cultures of intestinal bacteria. Most microbes tested in this experiment grew well in PYF media with the soluble dietary fiber of apple than with the insoluble dietary fiber. Especially Bifidobacterium species such as B. adolescentis, B. animalis, B. infantis, B. longum, B. thermophilum showed higher growth in PYF media containing the soluble dietary fiber than other fiber fractions. However, pectin-added media didn't promote the growth of most microbes used in the experiment. In the in vitro mixed culture using rat feces as starter, the addition of the soluble dietary fiber or pectin to the basal medium showed larger proportion of Bifidobacterium species in total bacteria than that of glucose.

• Food Science and Preservation
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• v.15 no.3
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• pp.347-351
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• 2008

The effect of microperforated packaging films on fresh-cut apples was studied Apples (Malus domestica Borkh. cv. Red Delicious) were cored and cut, packaged in laser microperforated film or non-microperforated polyolefin film, and stored for 3 weeks at 4C. The flesh firmness of apples packaged in microperforated film during the storage period was significantly higher than that of apples packaged in non-microperforated film, and the level of soluble solids was also higher. The browning index, titratable acidity, pH, acetaldehyde and ethanol levels were not affected by microperforation. These results show that microperforated films could be used for retention of flesh firmness in fresh-cut apples.