• Journal of Ecology and Environment
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• v.41 no.10
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• pp.290-301
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• 2017

Background: Forest edges create distinctive ecological space as adjacent constituents, which distinguish between different ecosystems or land use types. These edges are made by anthropogenic or natural disturbance and affects both abiotic and biotic factors gradually. This study was carried out to assess edge effects on disturbed landscape at the pine-dominated clear-cut area in a genetic resources reserve in Uljin-gun, eastern Korea. This study aims to estimate the distance of edge influence by analyzing changes of abiotic and biotic factors along the distance from forest edge. Further, we recommend forest management strategy for sustaining healthy forest landscapes by reducing effects of deforestation. Results: Distance of edge effect based on the abiotic factors varied from 8.2 to 33.0 m. The distances were the longest in $Mg^{2+}$ content and total nitrogen, $K^+$, $Ca^{2+}$ contents, canopy openness, light intensity, air humidity, $Na^+$ content, and soil temperature followed. The result based on biotic factors varied from 6.8 to 29.5 m, coverage of tree species in the herb layer showed the longest distance and coverage of shrub plant in the herb layer, evenness, species diversity, total coverage of herb layer, and species richness followed. As the result of calculation of edge effect by synthesizing 26 factors measured in this study, the effect was shown from 11.0 m of the forest interior to 22.4 m of the open space. In the result of stand ordination, Rhododendron mucronulatum, R. schlippenbachii, and Fraxinus sieboldiana dominated arrangement of forest interior sites and Quercus mongolica, Vitis amurensis, and Rubus crataegifolius dominated spatial distribution of the open area plots. Conclusions: Forest interior habitat lies within the influence of both abiotic and biotic edge effects. Therefore, we need a forest management strategy to sustain the stability of the plant and further animal communities that depend on its stable conditions. For protecting forest interior, we recommend selective logging as a harvesting method for minimizing edge effects by anthropogenic disturbance. In fact, it was known that selective logging contributes to control light availability and wind regime, which are key factors affecting microclimate. In addition, ecological restoration applying protective planting for the remaining forest in the clear-cut area could contribute to prevent continuous disturbance in forest interior.

• The Korean Journal of Mycology
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• v.23 no.1 s.72
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• pp.61-70
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• 1995

The genus Armillaria is important because they produce Gastrodia tubers. Seventy two isolates of Armillaria were obtained from fruit bodies grown on decayed wood in Korea. Twenty four isolates from Pinus koraiensis were identified as A. ostoyae. Two isolates from G. elata growing in the field were identified as A. mellea. Seven isolates from Acer ginnala and Quercus spp. were identified as A. tabescens. Thirty nine isolates were identified as A. gallica. Armillaria gallica was isolated from Quercus spp., Ainus japonica, Vitis amurensis and Prunus sargentii. Armillaria spp. isolates were divided into four groups based on the cultural characteristics. Group II (A. gallica KNU-A110) was better than the other groups for mycelial growth and rhizomorph formation. Isolate KNU-A110 proved to be good for production of G. elata tubers. This fungus forms mycelial fan in the plant tissue and rhizomorphs in contact with G. elata tubers. Gastrodia spp. was found in thirteen sites in Kangweon province in Korea. The plants were divided into three different kinds based on stem color. Plants with stems of brownish orange and greyish yellow were identified as G. elata, and those with greyish green colored stems were identified as G. gracilis. Gastrodia was collected mainly from humus soils rich in leaf debris, and slopes facing south from mid-May to mid-July. Once the new tubers are formed from the ancestry tuber, the ancestry tuber begins to decay. The offspring tuber, apparently gaining nutrients through rhizomorphs, begins to grow in length and slowly to enlarge. It takes three years for the offspring tuber to become ancestry tuber.

• Journal of Practical Agriculture & Fisheries Research
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• v.9 no.1
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• pp.47-58
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• 2007

New Wild Grape berry weighs approximately 3.7g, which is one fourth of the weight of the general grape wine (12.2g). The pH of New Wild Grape wine is around 3.34, which is lower by 0.3 than that (3.62) of general grape wine. It contains higher organic acids, so it has stronger sour taste. The sugar content of New Wild Grape is 17° Brix, which is higher than that (15° Brix) of general grape wine. The color of New Wild Grape is blackish, owing to the lower lightness, redness, and yellowness compared with those of general grape wine. Depending on the mixing with or without oak tree, there is little difference in the pH, organic acid, reducing sugar, and amount of alcohol after ripening for 1 year. In taste, New Wild Grape wine mixing with oak tree is evaluated better than that of the wine without oak tree. Especially, in the case of the wine mixing with oak tree's sawdust, the quality in color, taste, and smell became improved. After fermentation, the pH of New Wild Grape Wine ripened with oak tree charcoal increased from 3.82 to 3.86, as it gets more oak tree charcoal, and the organic acid decreased from 0.91㎖ to 0.86㎖. However, there is no difference in alcohol amount. Lightness in color tended to be reduced, whereas redness tended to be increased. Adding 3% of oak tree charcoal made the taste and smell improved. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal, there is little difference in the pH and the organic acid, whereas there is a little difference in those of New Wild Grape Wine without addition of oak tree charcoal. As the addition of oak tree charcoal increased, the lightness and redness became higher. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal in oak tree barre, the taste became improved.