• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.150.1-150
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• 2003

A single-step multiplex reverse transcription polymerase chain reaction (RT-PCR) assay was developed for the simultaneous detection of five cucurbit-infecting viruses： cucumber mosaic virus (CMV), watermelon mosaic virus 2 (WMV2), zucchini yellow mosaic virus (ZYMV), cucumber green mottle mosaic virus (CGMMV), and kyuri green mottle mosaic virus (KGMMV). The multiplex RT-PCR provides a simple and rapid method for detecting various viruses in cucurbit plants, which will help diagnose many cucurbit plants at a time.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.146.1-146
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• 2003

Transgenic Nicotiana benthmiana plants harboring and expressing coat protein (CP) gene of Zucchini green mottle mosaic virus (ZGMMV) were generated for both virus-resistant screening and complementation analysis of related viruses and environmental safety assessment (SA) of living modified organism (LMO) purposes. Transformation of leaf disc of N. benthamiana was performed using Agrobacterium-mediated method and the pZGCPPGA748 containing the ZGMMV CP and NPTII genes. Two kinds of transgenic homozygous groups, virus-resistant and -susceptible lines, were obtained by screening of challenging homologous virus for T1 generations. Complementation of CP-deficient related virus was analyzed using the susceptible line of ZGMMV. These two pathologically different lines can be useful for host-virus interactions and LMO environmental SA.

• The Korean Journal of Pesticide Science
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• v.13 no.4
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• pp.298-308
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• 2009

A flexuous rod-shaped virus was isolated from Cucurbita pepo leaves showing as green mosaic and puckering symptoms at Anseong, Korea. Based on the biological analysis, electron microscopy, and reverse transcription-polymerase chain reaction (RT-PCR), the virus isolate was identified as Papaya ringspot virus type watermelon (PRSV-W). From biological analysis, the host range of PRSV-W was limited to the families Cucurbitaceae and Chenopodiaceae. Most susceptible cucurbit species, such as Cucumis lanatus, Cucumis sativus, Cucurbita pepo, and Citrullus lanatus, showed symptoms of green mosaic, malformation, puckering, and narrow laminae by infection with PRSV-W. The local lesion were showed on the inoculated leaves of both Chenopodium amaranticolor and C. quinoa. Field survey of PRSV, Watermelon mosaic virus (WMV) and Zucchini yellow mosaic virus (ZYMV), three major viruses infecting cucurbit, was done during 2001 to 2003 on 173 commercial cucurbit cultivating fields distributed over the three regions of Gyeonggi, Gyeongbuk and Jeonnam Provinces where cucurbits are grown in different environmental conditions and cropping patterns. Typical viral symptoms were observed from 107 cultivating fields, and all three kinds of potyviruses were detected from 206 samples out of the 235 samples using RT-PCR. Watermelon mosaic virus (WMV) and Zucchini yellow mosaic virus (ZYMV) are the most widely distributed viruses in outdoor and retarding-culture fields, at an infection rating of 48 and 33 percents, respectively. PRSV was detected from 12 percent of 235 samples. The nucleotide and amino acid sequences of coat proteins (CP) of eight PRSV isolates, collected from several areas including Anseong, were determined and sequenced heterogeneity among the isolates was performed. The CP gene of PRSV showed 88.6~97.3 percent homology in nucleotide sequences and 95.1~99.3 percent homology in amino acid sequences with other PRSV isolates worldwide. The phylogenetic analysis indicated that the Korean PRSV isolates belong to the southern-east Asian cluster.

• Research in Plant Disease
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• v.17 no.2
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• pp.196-204
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• 2011

Virus diseases occurring on cucumber was surveyed at main plantation areas of 'Sangju' and 'Gurye' in 2006 and 2007. Viral infection rate on cucumber was ranged from 14% to 90% in fields and the average infection rate was 46% at Sangju area. Cucumber cultivated at Gurye area had viral incidence ranged 9-100% and averaged 48%. The majorly infected viruses were Cucumber green mottle mosaic virus, Zucchini yellow mosaic virus, Papaya ring spot virus and Watermelon mosaic virus-2, and their infection rates were 23.5%, 13.0%, 9.0% and 2.0%, respectively in 2006 and 2007. Mixed infection rate of duplex, triplex and tetraplex was 31.5%, 7.5% and 2.5%, respectively. The rate of infection type was 47.7% by single infection, 31.5% by double infection and 88.7% by both infection types. Important viruses involved in mixed infection types were Zucchini yellow mosaic virus, Cucumber green mottle mosaic virus, Papaya ring spot virus and Broad been wilt virus2, orderly. Symptom in single infection was almost same on 'Dadagi' line and 'Chicheong' line of cucumber cultivars. Cucumber green mottle mosaic virus produced various symptoms of chlorotic spot, vein chlorosis and vein wrinkle and so on. Main symptoms of vein chlorosis, and severe mosaic and malformation were induced by Zucchini yellow mosaic virus. Mild symptoms were occurred relatively by Papaya ring spot virus and Watermelon mosaic virus2.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.805-813
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• 1994

Zucchini slices, sweet potato stems, taro stems, and platycodon treated with various methods such as dipping in citric acid solution, sulfite solution, or sulfur fumigation were dried by the natural sun drying method or the forced air drying method at 50, 70, 90, or $105^{\circ}C$. Mold growth of the dried vegetables and sensory quality of the dried and rehydrated vegetables were investigated. Limiting moisture contents to prevent mold growth over 3 month storage under room temperature were 15, 20, 25, and 15% for zucchini slices, sweet potato stems, taro stems, and platycodon, respectively. The chlorophyll containing vegetables dehydrated by the forced hot air showed better sensory quality than those by the natural sun. Among the pretreatments, dipping in the sulfite solution provided the best sensory quality to the dried vegetables. The sensory quality of dried platycodon was improved to a small extent by sulfur fumigation and sulfite solution treatment. The sensory quality of the dried platycodon was not found to be affected by the drying methods. All the tested vegetables dried at $105^{\circ}C$ had the worst sensory quality. Except drying temperature of $105^{\circ}C$, the lower the drying temperature, the better the sensory quality and the rehydration rates were obtained for the tested vegetables except platycodon. The sensory quality of the platycodon was little affected by the drying temperature tested in the range of $50{\sim}90^{\circ}C$.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• Research in Plant Disease
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• v.15 no.3
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• pp.175-182
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• 2009

We investigated the effect of the infection times and infection degrees at transplanting time of Zucchini yellow mosaic virus (ZYMV) on the growth and yield of cucumber plants at the semi-forcing and the retarding culture in 2007. When cucumber was inoculated with ZYMV at transplanting time, 15, 30, 45, 60, and 75 days after transplanting, vine length, internode length, number of leaf of the plants and marketable yield largely decreased as the cucumber infected earlier. The regression models were obtained between the disease incidence levels at 20 days after transplanting as the inoculation degrees and the marketable yield of cucumber: y = $9333.1e^{-0.0317x}$ ($R^2$ = 0.8946) at the semi-forcing culture and y = $14695e^{-0.0303x}$ ($R^2$ = 0.8735) at the retarding culture. And the cucumber yield loss regression models between the symptoms incidence days from the final harvesting time and the rates of yield decrease were expressed as y=1.0851x - 6.7067 ($R^2$ = 0.9567) at the semi-forcing culture andy=1.0439x + 2.1321 ($R^2$ = 0.9674) at the retarding culture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1195-1204
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• 2017

This study was designed to determine the effects of three cooking methods, boiling, microwave, and steaming, on elemental compositions of green pumpkin, zucchini, and sweet and ripened pumpkin. The cooking methods were carried out at 3, 5, and 10 min. The samples were then dried, crushed, and decomposed by microwave-assisted digestion method. Macro elements were analyzed by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES), whereas ICP-Mass Spectrometer (ICP-MS) was used for micro elements determination. From the results, macro elements were present in the order of K, P, Ca, Mg, S, Fe, Zn, and Na in all analyzed pumpkins. Among micro elements, Mn, Cu, Rb, and Ba, were present at high levels. For the effects of cooking methods, boiling significantly reduced the concentrations of elements. Cooking time affected concentrations of elements in the same manner with large differences between elemental contents in samples cooked for 5 and 10 min. Regarding micro elements contents, both effects were not significant. Similar elemental compositions with different concentration levels in all pumpkin types were observed. Green pumpkin and ripened pumpkin showed high retention rates of inorganic components upon steaming, and zucchini and sweet pumpkin showed high retention rates upon microwave cooking. Conclusively, cooking method and time affect amounts of residual inorganic ingredients in pumpkin.

• Research in Plant Disease
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• v.29 no.1
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• pp.88-93
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• 2023

To investigate the incidence status of viruses in major cultivated areas of watermelon and melon in Chungbuk Province, samples were collected from 2020 to 2021 in vinyl greenhouse of Jincheon and Eumseong and examined for virus infection using reverse transcription polymerase chain reaction. Of the six viruses on watermelon that was analyzed in this study, watermelons were infected with cucumber mosaic virus (CMV), watermelon mosaic virus (WMV), cucumber green mottle mosaic virus (CGMMV), and cucurbit aphid-borne yellows virus (CABYV). The incidence rate of CMV was 20.9-35.0%, WMV 0.4-15.8%, CGMMV 1.6-38.5%, and CABYV was 3.5-3.7% from 2020 to 2021. But strangely, there were no incidence of zucchini yellow mosaic virus and cucurbit chlorotic yellows virus (CCYV) during investigation. From this result, we knew the major virus was CGMMV on watermelon in Chungbuk Province. Molecular diagnosis assays of the two melon viruses, showed that melons were infected with CABYV and CCYV from 2020 to 2021. The incidence rate of CABYV was 53.9-92.2% and CCYV was 2.7-20.8%. The incidence of CABYV was high in melon cultivation of Jincheon and Eumseong, Chungbuk. Afterwards, it is necessary to establish a control management strategy for reduce the incidence of CABYV. Furthermore, we must pay attention that of CCYV even if the incidence was low.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.210-216
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• 2012

The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at $4^{\circ}C$ and $10^{\circ}C$. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at $10^{\circ}C$. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.