• 한국식물병리학회지
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• 제14권6호
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• pp.735-737
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• 1998

A severely wilting of strawberry caused by a Phytophthora sp. has occurred houses after planting in vinyl-houses field at Ssanglim and Anlim areas Kyungbuk in Korea from October in 1997. Phytophthora sp. isolated from diseased tissues of the crown of strawberry. Browning rot of inner crown and root resulted in wilt and eventual death of the plant. The causal fungus was identified as Phytophthora cactorum. Sporangia were ovoid, conspicuously papillate, caducous and measured 30.0~56.6$\times$23.8~35.2 (av. 39.3~29.9) ${\mu}{\textrm}{m}$. Sexuality of the fungus was homothallic. Oogonia were sperical and 23.3~32.3 (av. 29.0) ${\mu}{\textrm}{m}$ in size. Most ahteridia were paragynous and measured av. 10.2~12.2 ${\mu}{\textrm}{m}$. Cardinal temperature for growth at minimum, optium, maximum were recorded at 7, 20~25, and 32$^{\circ}C$, respectively. The fungus show strong pathogenicity to strawberry. This is the first report of strawberry caused by Phytophthora cactorum in Korea.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.45-53
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• 1994

Circulation state and changes in quality during ripening of strawberry were investigated. Tissue damage of the fruit happened when it was harvested and selected. Strawberry has been harvested without considering of fruit temperature in the farm. It takes 25 hours from Goreung which is main production area of strawberry to retailer, and seasonal variation in the price was severe. Shelf-life of strawberry from Feb to Mar was 5-6 days, and was 24-30 hours from May to June. Desirable ripening stage was 28-30th day after blooming and 40th day and after this was over ripening stage when the degree of ripening estimated by color "a" value and color saturation. Overall eating quality and vitamin C contents and sugar content were more higher in the fruit of the desirable ripening stage than that of unripening and over ripening stage. The dark redness degree was high in the over ripening stage.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2021년도 추계학술대회
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• pp.47-47
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• 2021

• 한국작물학회:학술대회논문집
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• 한국작물학회 2021년도 추계학술대회
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• pp.49-49
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• 2021

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• 한국콘텐츠학회논문지
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• 제16권1호
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• pp.42-51
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• 2016

오늘날 유통구조의 변화는 오프라인에서 온라인으로 급격하게 수요가 변화해 가고 있다. 이러한 현상은 상품을 편리하게 구입하고자 하는 소비자의 심리가 반영되어 있다고 할 수 있다. 농산물 역시 내용물을 보호하려는 안전성과 소비자들에게 신뢰를 줄 수 있는 브랜드 및 디자인이 어느때보다 중요하게 인식되어지고 있다. 특히, 딸기 과채류는 다른 과채류에 비해 껍질이 얇아서 약한 충격과 흔들림에도 상품의 품질이 떨어지기 때문에 패키지의 지기구조나 소재에 안정성 영향을 많이 받는다. 또한, 직거래 유통이 많은 과채류다보니 생산농가의 열약한 환경 때문에 패키지디자인이 다른 상품에 비해 경쟁력이 떨어지는 것이 현실이다. 즉, 딸기 수요가 날로 증가하는데 비해 딸기패키지는 생산자와 소비자 욕구에 충족하지 못한다는 점이다. 딸기판매에 경쟁력 강화를 위해서는 패키지개발의 기초연구가 시급한 실정이다. 패키지요소(형태, 소재, 디자인) 조사 분석을 통하여 패키지의 문제점을 파악하고, IPA MAP(중요도, 만족도)분석을 통하여 생산자와 소비지가 추구하는 개선점을 파악하고자 한다.

• 한국환경농학회지
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• 제39권4호
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• pp.305-311
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• 2020

BACKGROUND: The healthy food trend has encouraged the consumption of natural products, including berries. This trend is expected to increase the strawberry consumption. There has been a concern about the exposure of pesticides approved for use on strawberry. In this study, the dissipation patterns of systemic and non-systemic pesticides were evaluated in strawberry under plastic-covered greenhouse conditions. METHODS AND RESULTS: Cyflumetofen and dimethomorph were applied on strawberry in the critical GAP (Good Agricultural Practices). Strawberries were harvested at 0, 1, 2, 3, 5, 7 and 10 days after final application of the pesticides. The analyses of the residual pesticides were performed by HPLC-DAD with C18 column. The limits of quantitation (LOQ) of cyflumetofen and dimethomorph were 0.04 and 0.02 mg/kg, respectively. The recovery of cyflumetofen and dimethomorph were 88.1 ~ 103.3% and 79.0 ~ 110.2% for the spiked two levels (LOQ and 10LOQ), respectively. The biological half-lives of cyflumetofen and dimethomorph werer 7.5 and 8.9 days, respectively. The dissipation rates in strawberry were calculated by the statistics method at a 95% confidence level. The distribution showed that pesticides with low log Pow were indicated by the decreased dissipation rate and pesticides with similar log Pow and low solubility also showed the decreased dissipation rate. CONCLUSION: The residues of cyflumetofen and dimethomorph in strawberry at time 0 after the final application were below the established MRL in Korea. The dissipation behavior of systemic and non-systemic pesticides in strawberry is affected by their log Pow and water solubility values.

• 원예과학기술지
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• 제30권6호
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• pp.769-775
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• 2012

Among the phenolic compounds that is generally present in strawberry fruits, five simple phenolics, three flavonoids, and a stilbene were tested for their antimicrobial activity against seven fungi and one oomycete. trans-Cinnamic acid showed strong antimicrobial activity, and the antimicrobial effect of the simple phenolics decreased with an increase in the number of hydroxyl groups. Phytophthora capsici was the most susceptible to the phenolic compounds tested in this study. trans-Cinnamic acid, p-hydroxybenzoic acid, and kaempferol were mainly detected in 'Seolhyang' strawberry fruits, and the total phenolic contents of the fruits decreased during their development. Extracts of the green (1-10% red color) and red (above 90% red color) strawberry fruits reduced the mycelial growth and zoospore germination rate of P. capsici, and the extract of red strawberry fruit showed strong antimicrobial activity against the zoospore germination of P. capsici. These results indicate that strawberry fruits contain antimicrobial phenolic compounds and that strawberry fruit extract can be used as a natural fungistat.

• 한국환경보건학회지
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• 제31권1호
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• pp.23-30
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• 2005

Staphylococcus aureus is one of the important pathogenic agents, which are related to the hygienic condition. This study performed for the detection of Staphylococcus aureus and screening staphylococcal enterotoxin a, b, c genes in strains isolated from the environment for production of non-pasteurized strawberry juice. A total of 44 samples were collected from utensils, machinery, employees, raw materials, and strawberry juices in 3 strawberry juice shops in Jinju, western Gyeongnam. The isolation rate of Staphylococcus aureus was 26%. Specially Staphylococcus aureus was frequently isolated from employee's hands, strawberry and strawberry juices. The sea, seb, and sec genes were also investigated by polymerase chain reaction (PCR). One hundred and 55% of each isolate had found sea gene and seb gene, respectively. However, sec gene was not detected anywhere. To prevent food-borne disease associated with juice, the accomplishment of HACCP to be more efficient and systematic is necessary.

• International journal of advanced smart convergence
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• 제9권1호
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• pp.132-140
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• 2020

It is very important to use appropriate nutrition water for crop growth in hydroponic farming facilities. However, in many cases, the supply of nutrition water is not designed with a precise plan, but is performed in a conventional manner. We proposes a forecasting technique for nutrition water requirements based on a data analysis for optimal strawberry production. To do this, the proposed forecasting technique uses linear regression for correlating strawberry production, soil condition, and environmental parameters with nutrition water demand for the actual two-stage strawberry production soil. Also, it includes predicting the optimal amount of nutrition water requires according to the heterogeneous cultivation environment and variety by comparing the amount of nutrition water needed for the growth and production of different kinds of strawberries. We suggested study uses two types of section beds that are compared to find out the best section bed production of strawberry growth. The dataset includes 233 samples collected from a real strawberry greenhouse, and the four predicted variables consist of the total amounts of nutrition water, average temperature, humidity, and CO₂ in the greenhouse.