• Research in Plant Disease
• /
• v.29 no.1
• /
• pp.60-63
• /
• 2023

During disease surveys from 2019 to 2021, the authors frequently encountered leaf spot symptoms on Fischer's ragwort plants growing at fields at six locations of Gangwon Province, Korea. The symptoms displayed brown to dark brown, circular or irregular spots on the plant leaves. The disease surveys at the six locations revealed 1-90% of diseased leaves of the plants. Phoma sp. was dominantly isolated from the diseased leaf lesions. Seven single-spore isolates of the fungus were selected and identified as Didymella ligulariae by investigation of their cultural, morphological, and molecular characteristics. Artificial inoculation test to Fischer's ragwort leaves was conducted with three isolates of D. ligulariae. The inoculation test revealed that the tested isolates cause leaf spot symptoms in the plants similar to the natural ones. The fungal pathogen has never been reported to cause leaf spot in Fischer's ragwort. Leaf spot of Fischer's ragwort caused by D. ligulariae is first reported in this study.

• The Korean Journal of Mycology
• /
• v.49 no.3
• /
• pp.413-416
• /
• 2021

In July 2019, damping-off symptoms of young Fischer's ragwort (Ligularia fischeri) plants were observed in four vinyl greenhouses of a farmer located in Taebaek, Gangwon Province, Korea. This disease occurred in 20-30% of plants in the vinyl greenhouses investigated. Nine isolates of Rhizoctonia sp. were obtained from the diseased plants. All the isolates were identified as Rhizoctonia solani AG-2-2 (IIIB), based on morphological, cultural characteristics, and anastomosis test. Three isolates were used for artificial inoculation test on Fischer's ragwort. Pathogenicity of these isolates was confirmed on the plants with the inoculation tests. Damping-off symptoms observed on the inoculated plants were similar to those observed in the diseased plants in the vinyl greenhouses. This is the first report of R. solani AG-2-2 (IIIB) being the causative agent in damping-off in Fischer's ragwort.

• Journal of Food Hygiene and Safety
• /
• v.38 no.3
• /
• pp.164-169
• /
• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.