• The Plant Pathology Journal
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• 제21권3호
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• pp.270-274
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• 2005

The aim of this study was to determine the effect of milk as one of the environmental friendly materials that substitute chemical fungicides for control powdery mildew (Sphaerotheca aphanis) of strawberries $(Fragaria{\times}ananassa\;Duch.)$. 'Maehyang' and 'Akihime' varieties planted in greenhouses were evaluated for the control of powdery mildew. Applications of $5\%,\;10\%\;and\;20\%$ milk had much better effects on controlling powdery mildew. In particular, $10\%$ milk showed a higher efficacy than other concentrations applied onto straw­berry in greenhouse experiments. Foliar spray application of $10\%$ milk was effective for powdery mildew, whereas drench application was not. Also, foliar spray of $10\%$ milk was able to accelerate more firmness and calcium contents of strawberry fruits than the non-treated. The $10\%$ milk applied with fertilizer salts $(Ca(H_2PO_4)_2-H_2O\;and KH_2PO_4)$ showed there was a similar efficacy to $10\%$ milk alone in greenhouse experiments. White crystals and cracks on strawberry fruits appeared by $20\%$ milk. This result indicated that $10\%$ milk was a useful substitute for fungicides to control powdery mildew of strawberry.

• 한국토양비료학회지
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• 제19권1호
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• pp.9-13
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• 1986

황산칼리와 인산암모니아를 주축으로 한 경기화학공업주식회사인 시제 딸기복비의 비효를 염화칼리, 황산칼리, 질산암모니아에 대비하여 비닐하우스에서 딸기, 보교조생 (Fragaria Grand EHRD)으로 시험한 결과를 요약하였다. 가수분해당을 포함하는 전당의 함량은 높였다. 일반적으로 염화칼리보다 황산칼리가 딸기즙의 딸기의 생육, 화방수.,수량에 미친 시제 딸기복비의 효과는 염화칼리, 황산칼리, 질산암모니아와 통계적인 차이가 없으나 딸기즙의 환원당, 묽은 산당분함량을 높였으며 딸기복비가 딸기즙의 당 함량을 높인것도 황산칼리 때문인 것으로 생각되었다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.536-541
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• 2008

본 연구에서는 딸기의 기능성을 지닌 케이크의 제조를 위해서 밀가루의 1%, 2%, 3%, 4%, 5%를 동결 건조시킨 딸기분말로 대체한 혼합분으로 제조한 케이크의 물리적 성질, 관능적 특성, 저장기간 동안의 경도변화를 측정하였다. 딸기분말을 함유한 반죽내의 공기혼입은 대조구보다 낮게 나타났으며 케이크의 비체적과 volume index 역시 감소한 것으로 나타났다. 내부 색상은 딸기분말의 양이 많을수록 L값과 b값은 감소하였으나 붉은 정도를 나타내는 a값은 증가하였다. 관능검사결과는 딸기분말의 첨가량이 $1{\sim}4%$ 범위에서는 케이크의 촉촉함이나 부드러움성에는 영향을 미치지 않으나, 색상이나 맛, 전반적인 기호도에서는 대조구보다 점수가 낮게 나타났다. 본 실험에서는 동결건조시킨 딸기분말을 $1{\sim}3%$ 첨가한 그룹안에서는 점도나 비중, 비체적, 관능검사 등의 결과가 유의적으로 차이가 없는 것으로 나타났으므로, 딸기분말을 3% 정도 첨가시키면 케이크의 기능성을 높이는데 응용될 수 있다고 보여진다.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2002년도 총회 및 추계학술발표회
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• pp.70.1-70
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• 2002

• 식물병연구
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• 제23권2호
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• pp.186-192
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• 2017

2016년 6월부터 9월까지 국내 딸기 육묘장 117개 포장의 토양으로부터 식물기생선충의 토양 내 감염현황을 조사하였다. 그 결과 뿌리썩이선충(Pratylenchus)과 뿌리혹선충(Meloidogyne)이 11%와 3%로 검출되어 딸기 육묘장의 문제선충으로 나타났다. 육묘 형태별로는 토경육묘에서 뿌리썩이선충과 뿌리혹선충의 발생빈도가 다른 육묘방법에 비해 높았고, 상토를 이용한 비가림 포트육묘에서는 식물기생선충이 검출되지 않았다. 뿌리썩이선충은 딸기뿌리썩이선충(P. penetrans)과 사과뿌리썩이선충(P. vulnus) 2종이 확인 되었으며, 뿌리혹선충은 당근뿌리혹선충(M. hapla) 1종이 확인되었다. 사과뿌리썩이선충은 딸기 자묘를 통해 식물기생선충이 감염되지 않은 건전한 토양으로의 확산이 확인되었다(33%).

• The Plant Pathology Journal
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• 제26권3호
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• pp.238-244
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• 2010

Spatial and temporal distribution of Bacillus licheniformis N1 was investigated over time on the leaves, petioles and crowns of the strawberry plants. Bacterial population on the strawberry plants was quantified over time by selective plating. Bacterial population of N1 containing a plasmid pWH43G carrying green fluorescent protein (GFP) declined relatively faster on the plant surface as compared to the Strain N1 itself. However, this result was found to be enough to utilize the strain to visualize bacterial colonization on the plant surface. When B. licheniformis N1 was treated together with Silwet L-77 at 0.03%, the bacterial population on plant surface persisted for up to 7 days. B. licheniformis N1 (pWH43G) containing Silwet L-77 was applied on the strawberry plants and the GFP expressing bacteria were visualized by confocal laser scanning microscopy. Bacterial persistence was also investigated in a growth chamber and in a plastic house after N1 bioformulation treatment on the strawberry plant. The Strain N1 colonized three different tissues well and persisted over 3 to 5 days on the strawberry plants. They formed bacterial aggregates on plant surfaces for at least 3 days, resulting in a biofilm to resist fluctuating plant surface environment. However, the bacterial persistence dramatically declined after 7 days in all tested tissues in a plastic house. This study suggest that B. licheniformis N1 colonizes the strawberry plant surface and persists for a long time in a controlled growth chamber, while it can not persist over 7 days on the plant surface in a plastic house.

• 농업과학연구
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• 제47권3호
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• pp.625-632
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• 2020

This test was conducted to determine the appropriate conditions of temperature, storage period, and soil moisture content when using cold storage of potted mother plants of as a means of sufficient dormant breaking and safe overwintering of the strawberry (Fragaria × ananassa Duch. cv. Sulhyang) mother plants. In the treatment by temperature for the dormant breaking of strawberry mother plants, the survival rate of natural overwintering was 91%, whereas the survival rate was 100% at 0, - 2, and - 5℃. As the storage temperature was decreased, the plant height of the mother plants became shorter which tended to decrease after planting. Survival of the mother plants was possible at - 5℃, but after planting, the growth and number of daughter plants decreased significantly. The number of daughter plants was highest at 22.8 per plant at - 2℃ storage. The strawberry mother plants could be stored for up to 8 months in cold storage. However, when the mother plants were stored for a long period, the number of daughter plants was small. When they were stored for 4 months, the growth of the mother plants was vigorous, and the number of runners and daughter plants was high. When the water content of the soil was less than 10 percent (%, w/w) in the cold storage of the pot, the survival rate was 85 percent, which was high due to the dryness. The survival rate was 100 percent at 30 and above, and the growth of the mother plants after planting and the number of daughter plants were high at 30 to 50.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2019년도 추계학술발표대회
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• pp.581-584
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• 2019

Food consumption is growing worldwide every year owing to a growing population. Hence, the increasing population needs the production of sufficient and good quality food products. Strawberry is one of the world's most famous fruit. To obtain the highest strawberry output, we worked with three strawberry varieties supplied with three kinds of nutrient water in a greenhouse and with the outcome of the strawberry production, the highest yielding strawberry variety is detected. This Study uses the nutrient water consumed every day by the highest yielding strawberry variety. The atmospheric temperature, humidity and CO2 levels within the greenhouse are identified and used for the prediction, since the water consumption by any plant depends primarily on weather conditions. Machine learning techniques show successful outcomes in a multitude of issues including time series and regression issues. In this study, daily nutrient water consumption of strawberry plants is predicted using machine learning algorithms is proposed. Four Machine learning algorithms are used such as Linear Regression (LR), K nearest neighbour (KNN), Support Vector Machine with Radial Kernel (SVM) and Gradient Boosting Machine (GBM). Gradient Boosting System produces the best results.

• 식물병연구
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• 제24권4호
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• pp.257-264
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• 2018

딸기 수경재배시스템은 국내에서 매년 증가추세에 있다. 대부분의 딸기농가는 수경재배에서 베드를 멀칭하여 9월 초순 딸기묘를 정식한다. Fusarium oxysporum f. sp. fragariae에 의한 시들음병과 점박이응애 Tetranychus urticae는 정식 후 높은 온도조건에서 발생이 증가하는 경향이 있다. 따라서 베드 녹색 polyethylene(PE)필름 멀칭과 무멀칭처리에서 시들음병과 점박이응애 발생을 비교하기 위해 시험을 실시하였다. 녹색 PE필름 멀칭처리에서 시들음병 발생은 10월 초순부터 시작되었고 무멀칭처리보다 더 증가하였다. 녹색 PE피름 멀칭 처리는 점박이응애의 피해율이 무멀칭처리보다 높았다. 녹색 PE필름 멀칭처리의 상토내 온도는 무멀칭처리보다 증가했지만 대기내 상대습도는 감소하였다. 이런 결과로 딸기 수경재배에서 베드의 무멀칭처리는 시들음병과 점박이응애 발생을 낮추는 효과가 있다고 판단된다.

• 한국식품영양학회지
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• 제21권4호
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).