• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.60-66
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• 2002

본 연구는 진동형 구기자 수확기를 개발함에 있어서 탈과된 열매를 손상없이 집과하여 수확작업의 노동력 및 경제적 비용을 줄이고, 농산물 수확의 기계화를 활성화 시키는데 그 목적을 두었다. 생물학적, 재배학적, 그리고 환경적 요인들을 고려하여 탈과열매의 효과적인 집과를 위한 집과장치를 설계·개발하고, 성능시험을 실시하여 집과장치의 집과효율을 분석 하였으며, 그 결과는 다음과 같다. 1. 수확시작기의 주행시에는 집과안내장치가 구기자 나무 밑부분과 부딪침이 없고, 탈과작업시에는 구기자 나무 밑의 공간까지 집과기능을 갖도록, 4절 링크 시스템을 이용하여 집과 안내장치를 개폐식으로 설계제작하였다. 2. 개폐식으로 제작된 집과장치를 진동형 구기자 수확기 시작기에 장착하여 성능시험을 한 결과, 숙과의 수집율은 88∼96%로 나타났다. 3. 미수집율인 4∼12%는 개폐식 집과장치의 기능저하로 인하여 발생한 것이 아니고, 기계전후 방향의 열매의 튐 현상에 의한 것이었으며, 이 손실은 비산방지막 커튼의 설치로 보완되리라 사료되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.6-10
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• 2005

Free radical-scavenging activities of Korean Bulro Kugi (Lycium chinense Mill) fruit, leaf, and root were evaluated. Total phenolic contents of fruit, leaf, and root were $1,078.4{\pm}61.0$, $939.9{\pm}19.8$, and $3,792.2{\pm}106.6mg/L$, and their flavonoids were $396.7{\pm}15.2$, $1,952.9{\pm}21.3$, and $425.3{\pm}13.5mg/L$, respectively (p<0.001). HPLC revealed main polyphenolic compounds in fruit were p-coumaric and syringic acids in fruit, p-coumaric, syringic, and procatechuic acids in leaf, and p-coumaric, syringic, caffeic, and procatechuic acids in root. Highest radical-scavenging activities of superoxide anion and hydroxyl were found in leaf and root, respectively (p<0.001).

• Korean Journal of Environmental Biology
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• v.39 no.3
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• pp.319-328
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• 2021

Tomato spotted wilt virus (TSWV) is one of the most destructive viruses worldwide, which causes severe damage to economically important crops, such as pepper and tomato. In this study, we examined the molecular and biological characterization of a TSWV isolate (SW-TO2) infecting tomato and compared it to the recently reported isolates from boxthorn, butterbur, and angelica plants. The phylogenetic analysis based on the complete genome sequences confirmed that SW-TO2 was clustered with those of isolates from boxthorn and pepper in Korea with the maximum nucleotide identities ranging from 98% to 99%. We developed the bioassay method for screening TSWV resistance and tested some commercial pepper and tomato cultivars for resistance evaluation of four isolates of TSWV. TSWV resistance was evaluated as TSWV resistance when all the following three conditions were satisfied: first, when symptoms of necrotic spots or no symptoms were present in the inoculated leaves; second, when there were no symptoms in the upper leaves; and third, when the upper leaves were negative as a result of RT-PCR diagnosis.

• Korean Journal of Plant Tissue Culture
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• v.28 no.6
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• pp.329-333
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• 2001

Callus and shoot formation from medicinal crop, Lycium chinense Mill. cv. 'Cheongyang', as influenced by various media, explant sources and plant growth regulators were investigated. The rate of shoots formation, number of shoots, and fresh weight of shoots were the best on MS medium followed by B$_{5}$, WPH, and SH. Callus induction was more effective in leaf than internode segments, and was the best on MS medium containing 0.5 mg/L NAA with 0.2 mg/L BA. Effects of plant growth regulators in shoot formation were more effective in BA than TDA combined with NAA. Shoot formation from callus induced in leaf and internode segments was the best on MS medium containing 0.01 mg/L NAA with 0.2 mg/L BA.

• Korean Journal of Human Ecology
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• v.1 no.2
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• pp.89-99
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• 1998

This study was carried out to investigate some antioxidative effects of stewed pumpkin juice (SPJ) and the SPJs added with ginger (SPJ-G), onion (SPJ-O), jujube (SPJ-J) or boxthorn (SPJ-B), respectively, on the lipid oxidation of soybean oil (S) and mackerel pike boiled ground (MPBG). Antioxidative substances of SPJ were extracted by using the two solvent layers of n-hexane:acetone (1:1)(H) and methanol:water (7:3)M. The antioxidative effects of the extracts were observed by the peroxide value (P.O.V.) and thiobabituric acid (T.B.A.) value. The P.O.V. and T.B.A. value of two solvent extracts of S and MPBG showed significantly lower than those of S and MPBG. The SPJ showed very distingnished antioxidative effects. It was considered that melanoidine extracted by using methanol:water (7:3) solvent as well as carotenoid extracted by using n-hexane:acetone (1:1) solvent had an antioxidative effect. During storage, T.B.A. value of MPBG significantly increased, while that of MPBG-SPJ significantly decreased more than that of MPBG. T.B.A. value of MPBG-SPJs decreased much than that of MPBG-SPJ, SPJ-O, SPJ-G, SPJ-J and SPJ-B, in order of abundance, showed higher level of antioxidative effects than SPJ. (Korean J Human Ecology 1(2):89∼99, 1998)

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.2
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• pp.267-271
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• 1983

The southern parts varieties have shown higher content of Oleic acid, Linoleic acid, Vitamin A, Alcaloid, Ca, P and Fe than northern parts Varieties. The $N.\;P_2O_5\;and\;K_2O content of narrow leaf were higher than wide leaf, on the other hand the Ca, Mg, Fe and $SiO_2$ content of wide leaf were higher than narrow leaf. The content of $N, \;P_2O_5, \;K_2O$ have shown higher in first yellow leaf date, the content of Ca has shown higher in first falling leaf date and the content of Mn and Cu content have shown higher in second new leaf date.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.131.1-131
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• 2003

This study reports the identification of species of Colletotrichum strains originating from red-pepper and Chinese matrimony vine in Cheongyang. Ninteen isolates of red-pepper and 26 Coiletotrichum isolates of Chinese matrimony vine were compared with 5 isolates of strawberry representing C. gloeosporioides, by use of morphological and cultural criteria. Twenty three isolates among 26 isolates from Chinese matrimony vine were identified as C. acutatum, characterized by the low growth rates and the low sensitivity to carbendazim and diethofencarb. Also, all the isolates of red-pepper were identified as C. acutatum, showing the same characteristics as those of Chinese matrimony vine. Three and five isolates from Chinese matrimony vine and strawberry, respectively, were identified as C. gloeosporioides, characterized by the high growth rates and the high seneitivity to carbendazim and diethofencarb. There were differences in colony color and pathogenicity between Chinese matrimony vine isolates and red-pepper isolates of C. autatum. The isolates of C. acutatum from Chinese matrimony vine producing orange colored colonies with abundant spores showed the strong pathogenicity to Chinese matrimony vine, although they could not infect fruits of red-pepper by the wound inoculation. However, red-pepper isolates of C. acutatum producing gray colonies showed the strong pathogenicity to Chinese matrimony vine as well as red-pepper. Furthermore, comparative study on PCR amplification of ITS regions of rDNA was carried out using a number of Colletotrichum isolates. A species-specific primer could be used for the identification of C. acutatum from red-pepper and Chinese matrimony vine.

• Journal of Biosystems Engineering
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• v.36 no.4
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• pp.273-278
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• 2011

This study was carried out to define the optimum drying conditions for Lycium chinense Miller as a useful healthy food, because recently the cultivation area and yield of this fruit are increased. The experiments of two varieties were performed at the temperature of $45^{\circ}C$, $50^{\circ}C$, $55^{\circ}C$ and $60^{\circ}C$. The drying ratio was the slowest and quality was the best at the drying temperature of $45^{\circ}C$. The drying temperature was higher, drying ratio was more faster and the quality became worse. The difference of drying ratios between the varieties was insignificant. The energy consumption per hour was the minimum at the drying temperature of $45^{\circ}C$, but the total energy consumption was the maximum for the long drying time. Also, the energy consumption at the drying temperature $50^{\circ}C$, $55^{\circ}C$ and $60^{\circ}C$ was not very different from others. Considering the drying ratio, quality and energy consumption, the drying time of 36 hours at the drying temperature of $50^{\circ}C$ was the most optimum condition.

• Journal of Biosystems Engineering
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• v.35 no.4
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• pp.250-256
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• 2010

This study is conducted to analyze the drying characteristics of domestically produced Lycii Fructus for improving drying conditions which was dependant on the shape and materials of drying plate. The materials of the drying plates were steel, aluminum and ABS resin, and each plate was shaped semicircle, quadrangular pyramid, and triangle pyramid. Also, mesh plate, the most general type was included. In other words, 10 kinds of plates were made and tested. The test was conducted at $45^{\circ}C$, for 24 hours and moisture content was measured every 4 hours. The quality of tested Lycii Fructus was measured by colorimeter after drying. The experimental results show that regardless of species of Lycii Fructus, the drying rate of the aluminium plate shaped quadrangular pyramid was fastest, 3.11%w.b./h. Except the mesh plate, the drying rate of most plates was about over 2.52%w.b./h. The quality of Lycii Fructus dried on the aluminium plate shaped quadrangular pyramid was the highest, and it was easiest to separate the dried Lycii Fructus from the aluminum plate shaped quadrangular pyramid.