• Journal of Biosystems Engineering
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• 제24권4호
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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.

• 한국산림과학회지
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• 제101권1호
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• pp.46-52
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• 2012

본 연구의 목적은 구기자를 새로이 재배하고자 하는 사람들이나 재배면적을 늘이고자 하는 사람들에게 구기자의 경영실태 및 소득과 투자 수익성을 분석하여 투자에 대한 정보를 제공하고자 하는 것이다. 수익성 분석기법은 IRR, B/C Ratio, NPV를 이용하였다. 구기자 주산단지인 충남 청양, 전남 진도지역의 52가구의 구기자 재배농가를 대상으로 2009년 5월부터 9월까지 작업공정별 투입노동 및 자재비 등에 관해 면접방문조사를 실시하였다. 그 결과 현지판매가격과 투자수익성의 판단기준이 되는 가격을 기준으로 IRR, B/C Ratio, 조수익, 소득, 순수익, 소득율 등을 구하였다. 할인율 3%를 적용하였다. 최근 5년간 농가평균판매가격 kg당 15,000원은 B/C Ratio가 0.89로 나타나 투자수익성이 없는 것으로 나타났다. 적어도 수익성을 맞출려면 IRR=3.00%, B/C Ratio=1.00을 나타내는 구기자 판매가격이 16,800원/kg이상이 되어야 한다고 판단되며, 이때의 소득율은 21.75%인 것으로 나타났다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.937-946
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• 1996

A Far Infrared Ray (FIR) dryer was designed , constructed and tested for red pepper , lycium chinese, and mushroom (Cortiellus shiitake ) drying , and the results were compared to the heated air dryer at the same condition. In the FIR dryer, three different panel materials , galvanized, copper and stainless steel, were used and no ceramic coating and those with ceramic coating (three panels) were 58% , 56%, 64%, and 88% , respectively. The drying times of lycium chinese and mushroom were shortened in FIR dryer by 6 hrs and 4 hrs compared to the heated air drying, respectively. while to remarkable difference in the drying times was found in the red pepper drying . The quality of products was better in FIR dryer where more red color value for red pepper and lycium chinese and more brightness for mushroom . The drying performance of a FIR dryer was superior in terms of total cost of 80,800 WON /100kg of lycium chinese , reduced by 25% compared to the heated air drying.

• 식물병연구
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• 제14권1호
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• pp.26-31
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• 2008

구기자 탄저병 방제를 위한 살균제를 선발하기 위하여 13개의 탄저병 균주는 구기자의 청양재래 품종에 대해서 숙과와 미숙과 모두에서 상처 접종 시 병원성이 강하게 나타났다. 또한 15종 살균제의 균사생육 억제 효과를 실내 검정하여 탄저병균에 대한 균사 생장 억제 효과가 우수한 dithianon WG, tebuconazole SC, tebuconazole WG, trifloxystrobin+tebuconazole SC, azoxystrobin SC 및 polyoxin D zinc salt+carbendazim WP 등 6종의 살균제를 선발하였다. 선발한 살균제들의 포장에서 병 방제 효과를 조사한 결과 dithianon WG, tebuconazole WG, trifloxystrobin+tebuconazole SC, tebuconazole SC 및 azoxystrobin SC 등 5종의 살균제가 높은 방제효과를 나타냈다.

• 대한한의학방제학회지
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• 제21권1호
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• pp.36-50
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• 2013

Objectives : To clarify the possible effect of Lycium chinese Mill (LC)., Morus alba L (MA)., and Lycium chinese Mill. +Morus alba L. (LC+MA), we have examined their influence on the development of pulmonary eosinophilic inflammation in the asthmatic murine model. Methods : Female Balb/c mice (5weeks) were immunized on two different days (21 days and 7 days before inhalational exposure) by intraperitonial injections of 0.2ml alum-precipitated Ag containing $100{\mu}g$ of OVA bound to 4 mg of aluminum hydroxide in PBS. Seven days after the second sensitization, mice were exposed to aerosolized ovalbumin for 30 minutes/day on 3 days/week for 8 weeks (at a flow rate of 250 L/min, 2.5% ovalbumin in normal saline) and, LC, MA, and LC+MA (500 mg/kg) were orally administered 3 times per a week for 8 weeks. Results : The suppressive effect of LC, MA, and LC+MA were demonstrated by the accumulation of eosinophills into airways, with the reduction of eosinophil, total lung leukocytes numbers. These were correlated with the marked reduction of IL-5, IL-13 and IL-4 levels in the BALF and serum. OVA-specific IgE levels were also decreased in serum and BAL from these mice. LC, MA, and LC+MA decreased eosinophil CCR3 expression and CD11b expression in lung cells. Conclusions : These results indicate that LC, MA, and LC+MA have high inhibitory effects on airway inflammation and hyper-responsiveness in the asthmatic murine model. The suppression of IL-5, IgE, eosinophil CCR3 expression and CD11b expression, and the increase of IFN-${\gamma}$ production in BALF seem to contribute to this effect. Hence, the results indicated that LC, MA, and LC+MA could act as a immuno-modulator which possesses anti-inflammatory and anti-asthmatic property by modulating the imbalance between Th1 and Th2 cytokines.

• 농업과학연구
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• 제21권1호
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• pp.22-27
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• 1994

주로 생약식물로서 야용되어온 구기자의 당, 아미노산, 지방산, 무기물 함량을 각각 분석한 결과는 다음과 같다. 구기자에는 3종의 당이 있었으며, 당 조성으로서는 건조 구기자(품종, 청양) 100g당 glucose, 5.36%:fructose, 5.81%:sucrose, 4.39이였다. 총 단백질은 일본 I이 11.3894%로서 가장 높았으며, Asp/Asn, Glu/Gln은 다른 아미노산보다 높은 함량을 나타냈다. 구기자의 주요 지방산은 linoleic, oleic, palmitic acids이었으며, 이들은 총 지방산의 82.98~89.64%를 차지하였다. 구기자의 무기물 함량은 다른 가지과 식물과 비교할 때 $Ca^{{+}{+}}$량이 약간 적었다. 중국 II는 다른 품종에 비하여 $Ca^{{+}{+}}$, $Fe^{{+}{+}}$함량이 높았다.

• 한국식물병리학회지
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• 제2권1호
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• pp.31-36
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• 1986

구기자(Lycium chinense Mill) 탄저병은 구기자 열매에 수침상의 흑색 병반을 형성하고 포자층을 형성한다. 일반농가 포장에서의 발병율은 $0.8\%\~23\%$(평균 $9.6\%$)의 이병과율을 보였다. 구기자 탄저병균은 Colletotrichum gloeosporioides Penz와 Colletotrichum dematium(Fr.) Grove의 2종으로 동정되었다. 구기자에 대한 병원성은 공시한 C. gloeosporioides와 C. dematium 모두 어린 잎이나 줄기에는 병원성이 없었고 열매에는 강한 병원성을 나타냈다. 성숙과에는 C. dematium Isolate I이 특히 병원성이 강하였고 미숙과에 대하여는 C. dematium Isolate II만이 약하게 나타났으나 10일정도 경과하면 병원성 정도의 구분이 어려웠다.

• 한국식품조리과학회지
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• 제25권1호
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2008년도 추계학술발표회
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• pp.392-393
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• 2008

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2005년도 추계학술대회 및 정기총회
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• pp.133-133
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• 2005