• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.292-309
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• 2001

Modulus of elasticity, modulus of rigidity, damping ratio, and natural frequency of three varieties of boxthorn(Lycium chinense Mill) (Cheongyang #2, Cheongyang gugija, and Cheongyang native) branches were analyzed. Modulus of elasticity and modulus of rigidity of the boxthorn branch was determined using standard formula after simple beam bending and torsion test, respectively, using an universal testing machine. Damping ratio and natural frequency of branches were determined using a system consisted of an accelerometer, a PC equipped with A/D converter, and a software for data analysis. Relationship between the elastic modulus and branch diameter in overall varieties and branch types showed a good correlation (r$\cong$-0.81). There was, however, no correlation between torsional rigidity and branch diameter. The internal damping results were highly variable and the overall range of the damping ratio of the boxthorn branch was 0.014 -0.087, which indicated that the branch was a lightly damped structure. The natural frequency of the boxthorn branch was in the range of 89-363 rad/s for the overall varieties and branch types. A good correlation (r$\cong$0.82) existed between the natural frequency and branch diameter in overall varieties and branch type.

• Korean Journal of Medicinal Crop Science
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• v.3 no.2
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• pp.128-134
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• 1995

Gigolphy(Lycii cortex Radicis) wine and its chemical components and physical properties were prepared and analyzed for development of Boxthorn product and utilization of Boxthorn. Chemical components and physical properties of this wine was analyzed. When this wine were evaluated by Amerine test and by concerning physico-chemical properties, the recipy including 20 % of sugar, and 2.0 % of Gigolphy powder were the most highly recommended for development of Gigolphy wine.

• Korean Journal of Medicinal Crop Science
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• v.17 no.6
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• pp.445-451
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• 2009

This study was undertaken to develop a technique of discrimination using SSR makers in boxthorn cultivars. Forty one boxthorn cultivars, which were collected from Korea and China, were evaluated by 10 SSR markers. Total of 61 alleles were detected, ranging from 3 to 13 with an average of 6.1 alleles per locus. The averages of gene diversity and PIC values were 0.482 and 0.428, with a range from 0.25 (GB-LCM-022 and GB-LCM-087) to 0.83 (GB-LCM-167) and from 0.24 (GB-LCM-022 and GB-LCM-087) to 0.81 (GB-LCM-167), respectively. Five markers out of 10 markers, GB-LCM-022, GB-LCM-075, GB-LCM-104, GB-LCM-167 and GB-LCM-217, were selected as key markers for discrimination in boxthorn cultivars. All of boxthorn cultivars were individually distinguished by the combination of five SSR markers.

• The Korean Journal of Community Living Science
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• v.25 no.3
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• pp.383-388
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• 2014

This study was examined the physical characteristics (geometry, yield strength, thousand-seeds weight, true density, and moisture content) required for mechanization-related technologies such as (harvesting, washing, transport, and drying). Large differences in the size and shape of boxthorn berries(Jangmyeong, Bullo, Chungmyeong, and Hokwang) are used to analyze these physical properties. The average diameter, volume, surface area, and sphericity rate are calculated using long and short diameters of the boxthorn berry according to its variety. Hokwang has the largest measured surface area, and Bullo, the smallest. Average yield strength is 1.78 kPa and the mechanical pressure of soft boxthorn berries is not more than 1 kPa. Bullo has the highest true density. The optimum drying time for the measurement of moisture content is 4 hours at the drying temperature of $100^{\circ}C$.

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.551-552
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• 2010

• 한국약용작물학회:학술대회논문집
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• 2011.09a
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• pp.110-111
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• 2011

• Journal of Biosystems Engineering
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• v.25 no.6
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• pp.511-516
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• 2000

The strength of the connecting joint of boxthorn(Lycium chinense Mill) fruits to tree twigs was determined experimentally at several pulling angles(0$^{\circ}$, 15$^{\circ}$, 30$^{\circ}$,45$^{\circ}$and 60$^{\circ}$) and at different harvesting seasons from August to November 1999 using an universal testing machine. The detachment force of mature fruits of boxthorn decreased as the pulling angle increased and varied with the harvesting season. The detachment force however did not gradually decreased as the harvesting season advanced due to difference of maturity of fruits from one harvesting season to another. Among three varieties of boxthron Cheongyang gugija Cheongyang native and Cheongyang ＃2, the maximum detachment force was 1.24 N at the pulling angle of zero degree. The highest detachment forve(1.29 N) of mature fruits of boxthorn appeared at the harvesting season of August, 1999.

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.288-289
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• 2010

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1027-1033
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• 1998

Stewed pumpkin juice(SPJ) has recently become popular as a health drink, and its consumption is growing rapidly. Well ripened pumpkin was heated in a pressure cooker and squeezed to an extract and then packed in retort pouches. The ingredient of ginger, onion, jujube and boxthorn was added to samples of SPJ in order to observe the effect on the composition of SPJ during production and storage at 28oC for 60 days. The level of the main mineral(K) in pumpkin varied when the ingredients were added. The pH of control SPJ showed more changes than the SPJs with ingredients added, and there was almost no change in the samples with boxthorn. During storage, titrable acidity decreased in all samples, and the SPJs with ginger and jujube showed relatively little change compared to the samples of control SPJ and SPJ with onion. As for soluble solid and reducting sugar, the SPJs with jujube and boxthorn showed the highest reading. For carotenoid, the SPJs with jujube, ginger, boxthorn and onion listed according to the amount of carotenoid contained more total carotenoid than the control SPJ. Most of the carotenoid in pumpkin and its extract was found to be carotene by HPLC and Chandler's method. Sensory evaluation of the SPJ samples with ingredients revealed preference for the taste of the SPJs with jujube, ginger and boxthorn in declining order of preference. The taste of SPJs with ingredients added was generally preferent over the control SPJ except the case of SPJ with onion.

• 한국약용작물학회:학술대회논문집
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• 2009.05a
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• pp.133-134
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• 2009