• Journal of Biosystems Engineering
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• v.24 no.4
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• pp.365-372
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• 1999

Physical characteristics of stem (ile., length and diameter) and branch, and detachment force of mature and immature fruits of 12 species of the Lycium chinese Mill at a cultivar were determined. The number of stems and branches were counted after the first and second pruning of each plant. Length and diameter of the stem were average of 113.5 cm and 9.5 mm for 12 species of the Lycium chinese Mill, respectively. Average number of stem and number of branch after the first and second pruning in each plant were 5, 30, and 61, respectively. Diameter of major and minor axis of the fruit was average of 13.8mm and 8.3mm, respectively, and the sphericity of fruits was average of 0.7 for 12 species of Lycium chinese Mill. Detachment force of mature and immature fruits was average of 1 N and 2.7 N, respectively, for 12 species of the Lycium chinese Mill. The maximum and minimum detachment force of the mature fruits was 2.06 N and 0.39 N, respectively, and that of the immature fruits was 3.72 N and 1.27 N, respectively. The force-weight ratio showed a decreasing trend as the weight of fruit increasing for all samples.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.89-93
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• 1999

This study was carried out to investigate the effects of planting density, time and frequency of pinching on growth and yield of Lycium chinese Miller cultivated in vinyl house. This experiment was conducted at the experimental field of Cheong-yang Agriculture High School, Cheong-yang, Chung-nam province, in 1997 to 1998. The number of flowers, fruit setting number and dry weight of fruits per branch were increased as the spacings were wider, but the fruit yield per unit area was decreased up to the narrowest spacing plot of $60\;{\times}\;20cm$. The good results of growth status and fruit yield was obtained at the early pinching in May 5. As the more frequent pinching were treated, the more number of flowers and fruits per branch were produced, showing increase of fresh and dry yield, because of much more branches per plot.

• Natural Product Sciences
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• v.15 no.2
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• pp.101-105
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• 2009

We previously reported that a novel cerebroside, LCC, isolated from the fruits of Lycium chinense (Solanaceae), significantly exerted hepatoprotective activity against both the carbon tetrachloride-induced and galactosamine-induced toxicities in primary cultures of rat hepatocytes. In the present study, we further attempted to determine the effect of LCC on hepatic fibrosis in animal model. Hepatic fibrosis was induced in rats by bile duct ligation/scission (BDL) for a period of 5 weeks. Treatment of BDL rats with LCC significantly reduced collagen deposition and the activities of serum alkaline phosphatase and ${\gamma}$-glutamyl transpeptidase. In addition, the LCC treatment of BDL rats significantly preserved the decreased hepatic glutathione as well as the activities of glutathione reductase and catalase in BDL rats. From the results, it can be speculated that LCC might exert antifibrotic activity in rats with BDL, in part, through the preservation of antioxidant enzymes and hepatic glutathione.

• Korean Journal of Plant Resources
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• v.1 no.1
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• pp.42-47
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• 1988

The florescence steps of Lycium chinense M. are as follows: Budding-Yellow, leaf-Falling-Flowering. Pruning treatment has a long stem diameter compared withnon-pruning treatment and as a result, the numbers of internode were great and thetotal effective numbers of branch were great, too. In the non-pruning treatment asthe fruit length was short so the fruit was small, and on the contrary in the pruningtreatment as the fruit length was long so large and good fruits were produced.Fresh fruit weight produced per 10a was increased as much as 38-39% in thesurface pruning treatment and in the pruning treatment l0Cm away from surfacecompared with in the non-pruning treatmerlt.

• Journal of Haehwa Medicine
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• v.14 no.1
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• pp.23-33
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• 2005

Source : We can use a Lycium chinense Miller and a Lycium barbarum L. at the same time. but they only autorize Lycium barbarum L. as a source of Gouqizi. Culture : We have to culture at the central district and southward has a long term of blooming, bearing fruits and maturing in fertile soil, well drainage sandy soil. A cuttage has a advantage at producing number. and prowing and weeding has to be executed 2-3 times in a year. We fertillze 3 times a year, give a water not to be dry and have to be good at managementing drainage. Harvest : Generally it is best to be a harvested Gouqizi at summer. Process : Points of process is to protect a laceration which is made by a high heat, change color to black, well done dry the rind offruits has no a stiffness and the flesh of fruits has to be soft and freshred color. Quility : It is good that big and red fruits, thick fleshes of fruits, few seeds, soft and moist, sweet not bitter taste. A content of betain is more than 0.5%. And it must be content of ash is less than 6.0%. Contents of heavy metals has to detect less than 30 ppm and there are no reminding agriculural medinces.

• Research in Plant Disease
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• v.14 no.1
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• pp.26-31
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• 2008

Anthracnose caused by Colletotrichum spp. has been known as a significant disease which commonly infects to the fruits of Chinese matrimony (Lycium chinese) in the field conditions. To select effective fungicides for the control of Chinese matrimony anthracnose, the antifungal activity of 15 fungicides were evaluated with 13 different strains of Colletotrichum spp. in the laboratory condition. Six fungicides (Dithianon WG, Tebuconazole SC, Tebuconazole WG, Trifloxystrobin + Tebuconazole SC, Azoxystrobin SC and Polyoxin D zinc salt + Carbendazim WP) out of them, showed effective suppression with the mycelium growth of pathogenic fungus, and were selected to test in vivo of the field condition. Five fungicides, Dithianon WG, Tebuconazole WG, Trifloxystrobin + Tebuconazole SC, Tebuconazole SC and Azoxystrobin SC, were significantly effective to protect anthracnose of Chinese matrimony, the variety "Chungyang Jerae".

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.154-163
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• 2005

Chemical and flavor components of Bulro Kugi (Lycium chinense Mill) fruit leaf, and root were compared. Fructose and glucose were detected in fruit and leaf, and sucrose in root, respectively. Citrate was the highest among organic acids in fruits, and malate in leaf and root Capsaicin was detected in leaf and root. Volatile flavor compounds were extracted by simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated flavor extract was analysed, and 128 compounds, including 22 acids 15 alcohols, 12 aldehydes, 8 esters, 10 furans, 26 hydrocarbons, 4 phenols, 2 pyrroles, 1 pyrazine, and 28 miscellaneous components. were identified by GC and GC-MS. Main volatile compounds were hexadecanoic acid and 2-furancarboxaldehyde in hot-air dried fruit, hexadecanoic acid and 1-hexadecene in fresh fruit, 3, 7, 11, 15-tetranethyl-2-hexadecan-1-ol and hexadecanoir acid in leaf, and hexadecanoic acid in root.

• Journal of Microbiology and Biotechnology
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• v.27 no.8
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• pp.1386-1391
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• 2017

The bioactivities of boxthron fruits, a source of oriental medicine, are well known, whereas phytochemical studies of the boxthorn stem are rare. In this study, the stem extract of boxthorn (Lycium chinense Miller) and its subfractions were evaluated for their effects on nitric oxide (NO) inhibition and procollagen type I peptide (PIP) synthesis. A phenolic amide isolated from the stem extract was also assayed for these effects. The compound, N-trans-feruloyltyramine, was identified by $^1H$, $^{13}C$, and 2D-nuclear magnetic resonance analyses. In NO inhibition, the chloroform fraction (CF) exhibited the strongest inhibitory activity ($MIC_{50}=24.69{\mu}g/ml$) among the subfractions of the ethanol extract (EE). N-trans-feruloyltyramine isolated from the CF showed strong NO inhibitory activity, presenting with an $MIC_{50}$ of $31.36{\mu}g/ml$. The EE, CF, and N-trans-feruloyltyramine shown to have NO inhibition activity were assayed for the activity of PIP synthesis. The EE and CF showed relatively high PIP values of 38.8% and 24.21% at $100{\mu}g/ml$, respectively. The PIP value for $20{\mu}g/ml$ N-trans-feruloyltyramine showed a 36% increase compared with the non-treated control, whereas that treated with $20{\mu}g/ml$ ascorbic acid as a positive control showed a 13% increase. The results suggest that the proper stem extract of boxthorn stem could be efficiently used to produce good cosmetic effects.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.832-839
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• 2006

Kugija was added to Nabak kimchi to improve the quality and preservation and the optimum addition level was assessed. Kugija extract was prepared by boiling kugija fruits, at different ratios (0, 1, 3, 5, 7%; w/v) in water for 30 minutes. The changes in the physicochemical properties of the Nabak kimchi were measured during storage for 25 days at 10?, and compared to a control (without kugija). The pH was decreased in all treatments. Following the fermentation of Nabak kimchi, the total acidity values were inversely proportional the pH changes according to the nature of mutual dependence. However, in short term, during the initial 7 days of fermentation, the total acidity values decreased with increasing concentrations of kugija extract, whereas the trend was reversed after day 10. Total vitamin C content was directly proportional to the concentration of kugija extract and was decreased with the laps of fermentation. Up to day 25, 7% treatment showed the highest vitamin C content, but at 25 days 1% and 3% treatments ranked the first. The mont of reducing sugar was proportional to the concentration of kugija extract however, the difference of values between all treatments became almost indiscernible after day 25. Turbidity values were generally increased in all samples during fermentation period, although only to a limited extent. The lowest turbidity was shown at 3% treatment up to day 16. Total color difference values were increased up to day 16, but then decreased. The optimum level of kugija extract in Nabak kimchi, as determined through these experiments, was between 1 to 3% per added water content, and was preferably 3% for color and fermentation-retarding effect of the product. Kugija extract could be applied for improving the quality and preservation of traditionally prepared Nabak kimchi.

• Mycobiology
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• v.44 no.4
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• pp.325-329
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• 2016

A fungus, Colletotrichum fioriniae, was isolated for the first time from fruits of Chinese matrimony vine (Lycium chinense Mill.) in Korea. It was classified as C. fioriniae based on the morphological characteristics and nucleotide sequence of glyceraldehyde-3-phosphate-dehydrogenase and ${\beta}-tubulin$. To the best of our knowledge, this is the first report of C. fioriniae causing anthracnose of Chinese matrimony vine in Korea.