• 생물환경조절학회지
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• 제22권1호
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• pp.55-59
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• 2013

본 연구는 레몬과즙의 헤스페리딘 함량이 가장 많은 수확시기 지표를 결정하기 위해 수관내부 및 외부에 착과된 과실에 대해 시기별 헤스페리딘 함량을 착색시기 및 과중과 연관시켜 평가했다. 그 함량은 과실생장에 따라 달랐으며 수관내부 및 외부에 있어 착색이 막 시작되는 개화 후 162일과 176일째에 가장 많았다. 그리고 수관외부가 내부보다 많았다. 이상의 결과는 레몬과실의 헤스페리딘 함량이 가장 많은 적정 수확 시기는 착색이 막 시작이 되고 과실의 생장이 멈추기 직전이라는 것을 나타냈다.

• The Plant Pathology Journal
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• 제17권5호
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• pp.300-304
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• 2001

Apple is the most economically important fruit in Korea. The suspected viroid disease of dapple apple was found in apple fruits cultivated in Kyungpook province. Symptoms begin in mid-July as small circular spots, which stand out against the background color on the young fruit. Dappling of the fruit becomes more intense and easier to detect as the fruit approaches maturity; the affected spots remain yellowish as the fruit matures. no leaf or bark syndromes have been associated with this disease. The infected fruits are downgraded considerably during quality grading. The low molecular weight RNA containing viroid RNA molecules were extracted from the peels of the apples with dapple symptoms. The RNA molecules were extracted from the apples using Qiagen column chromatography. The purified RNAs were used for the synthesis of cDNA with RT-PCR. The PCR products were then ligated into a pGEM-T Easy vector, cloned and sequenced. The sequence of the viroid RNA molecule shows 331 nucleotides with one base difference ("G" insertion between the position of 133 and 134) compared with that of the Apple scar skin viroid (ASSVd) reported by Hashimoto and Koganezawa in Japan. This is the first report on the occurrence of the ASSVd in apple trees cultivated in Korea, as well as the identification of a new Korean strain of the ASSVd.the ASSVd.

• 한국약용작물학회지
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• 제25권2호
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• pp.83-88
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• 2017

Background: This study was aimed to determine the optimal vine induction method for growing of Korean schisandra (Schisandra chinensis), by comparing plant growth and fruit yields between plants grown with either fence-type (U-type) or A-type induction. Methods and Results: Plants were transplanted on August 17, 2014, and the plant height, stem node number and weight were measured every two weeks, six times from June 17, 2016. The plant height, stem node number, and leaf length and width were higher with the A-type than with the U-type induction, by approximately 37.0%, 49.1%, 27.6%, and 12.7%, respectively. Although there was no significant difference between the photosynthesis rates of plants grown with the two vine induction method, the leaf area and leaf number per plant were higher in the plants grown with the A-type than the U-type, by approximately 23.7% and 46.0%, respectively. The number of green-color pixels, in a defined area of digital camera images of creeper leaves from the inducted vines, was significantly higher in the plants grown with the A-type than the U-type. The number of fruit clusters per plant was approximately 26 and 36, under the U-type and A-type, respectively. A two fold higher total fruit weight per plant was observed in the plants grown under the A-type (250 g/plant) than the U-type (120 g/plant). Conclusions: The A-type vine induction method is optimal for cultivation of Korean schisandra.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1155-1155
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• 2001

The quality of agricultural products is very important factor for consumers. In Japan, quality is sometimes more important than cost. Usually, the quality of fresh food products is determined in terms of shape, color, size, etc. However, these indices are not always associated with taste, leaving consumers to complain. Recently, two types of the fruit quality meter (a tabletop type - K-FS200 and a portable type - K-BA100, Kubota Corp.) using NIR technology were introduced in Japan. A tabletop instrument is for post harvest use and a portable one is for precision agriculture use. The both meters use the NIR region from 600nm to 1000nm in the interactance mode to determine quality factors related to taste. The instruments can measure sugar content and acidity of such fruit as apples, tomatoes, tangerines and other fruits. The measurement is timely, nondestructive and precise. For example, the coefficient of variation (CV) is less than 6% for sugar in most fruits. The K-FS200 has been evaluated in supermarkets, grading facilities, and wholesalers in Japan. The introduction of the K-FS200) has drawn attention to taste quality and its use is becoming more popular. In addition, researchers or farmers are becoming interested in measuring product ingredient not only after harvest but also during growing in the field so that they can make intelligent judgements concerning soil amendments, such as fertilizers and water, employs the fiber probe for flexible measurement and is battery powered for field use. Design of the fruit quality meters will be discussed. Applications to fruit quality will be presented.

• 식물병연구
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• 제13권1호
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• pp.53-56
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• 2007

2004년과 2005년 2년간 경남농업기술원 시험포장내 울타리 부근에 재배중인 호박 과실에서 S. rolfsii에 의한 호박 흰비단병이 발생되었다. 병징은 과실이 수침상으로 물러지고 부패하면서 병반부위에 흰색의 곰팡이가 솜털처럼 생기고 갈색의 둥근 균핵을 많이 형성하였으며 크기는 1$\sim$3 mm였다. 이병과실이 지표면과 닿은 부위에도 흰색 균사와 갈색 균핵을 형성하였다 균사의 폭은 $7{\sim}8{\mu}m$이며, 균사생육적온과 균핵 형성은 30$^{\circ}C$에서 가장 좋았으며, 균사특유의 clamp connection이 관찰되었다. 호박 과실에서 발생한 병징과 균학적 특징 및 병원성을 검정한 결과, 이 병을 Sclerotium rolfsii Saccardo에 의한 호박 흰비단병으로 명명하고자 한다.

• 한국축산식품학회지
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• 제39권6호
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• 한국환경과학회지
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• 제11권2호
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• pp.121-130
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• 2002

Compare to investigate the taxonomic utility of infragenera system and interspecific of Asian Geranium, we examined the fruit and seed morphology from 35 taxa. The fruit shape and seed's dispersal way did so that may divide subgenus or some part section to do could reason evolutionary trends. That is, at seed dispersal, the awns of section Geranium of subgenus Geranium, ramains attached at the top of rostrum, though fairy easily broken off, because seed increases awn's elasticity by diffusive way, it is long characteristic seed\`s dispersal distance, and subgenus Robertium observed that seed dispersal distance is short because it is no awn's elasticity by way that seed dispersal is gone as awn drops with rostrum. Also, section Geranium of subgenus Geranium and subgenus Robertium act role that awn keeps temporarily breed swerving with mericarp instead of bristle because section Tuberosa of subgenus Geranium is not bristled function that keep temporarily breed because mericarp bristled on base at seed dispersal do while. Therefore, is thought that is talon that when consider formation's development and function regarding this seed dispersal function, subgenus Geraniuum evolves more than subgenus Robertium. Seed morphology can divide by 2 subgenera(Geranium, Robertium) according to pattern of seed coat. and Seed's morphology characteristic(whole shape, color, form of seed apical and base, micropyle area, hilum area, chalaza, and position of seed hilum area), can distinguish some species, but is thought that is not reasonable as for discernment characteristic form and nature by repetition of characteristic form and nature. Especially, infrasection do in fruit and seed's morphology that is handling in this research that know to argue classification system and relationship by repetition of characteristic form and nature difficult. To all reliable truth, cytological, ecological, embryology, and molecular genetics research about talon is considered that should be achieved section Geranium that do not handle yet.

• 한국식품영양과학회지
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• 제29권1호
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.

• 농업과학연구
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• 제39권4호
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• pp.503-509
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• 2012

This research aimed to investigate the effect of preharvest spray of aminoethoxyvinylglycine (AVG) on fruit quality of 'Nagasawa Hakuho' peach (Prunus persica Batsch). The efficacy of various concentrations of AVG (75 and 150 mg/L), which inhibits the ethylene biosynthesis, was evaluated under field conditions. Treatments were performed 21, 14 and 7 days before harvest, respectively. Fruit weight, flesh firmness, soluble solids content, acidity, ethylene production, respiration rate and skin color difference were determined at harvest time and during shelf-life at $25^{\circ}C$. Results indicated that the most appropriate timing of AVG spraying was 21 days before harvest at the concentration of 75 mg/L as shown higher firmness at harvest time and lower ethylene production and respiration rate during shelf-life. Spraying of AVG during near harvest period (14 to 7 days before harvest) inhibited fruit growth slightly, independent of concentration and did not affect fruit quality in 'Nagasawa Hakuho' peach.

• 동아시아식생활학회지
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• 제22권1호
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• pp.62-67
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• 2012

본 연구에서는 오디 색소인 안토시안을 당으로 안정화시키기 위해 오디시럽으로 제조한 후 오디시럽의 농도를 0%, 5%, 10%, 15% 및 20%로 달리하여 오디시럽양갱을 제조한 후 품질특성과 항산화 활성을 평가하였다. 오디시럽 수준이 높아질수록 오디양갱의 명도(L)값과 황색도(b)값은 감소된 반면 적색도(a)값은 증가하였다. 기계적 물성측정 결과를 보면 경도, 검성 및 씸힘성의 값이 증가하였는데, 이는 오디 pH의 영향으로 생각되며, 관능검사에서도 오디시럽 첨가수준 15%와 20%가 별 차이 없이 좋은 관능평가 점수(맛, 색, 물성 및 전체적인 기호도)가 나온 것과도 관련이 있다고 보여진다. 즉, 오디시럽 수준이 높아질수록 산도의 영향을 받아 식미가 좋아진 것으로 생각 된다. 오디시럽 첨가 양갱의 DPPH 소거능을 $IC_{50}$ 값으로 나타내었을 때 오디시럽 첨가농도가 올라갈수록 $IC_{50}$ 값이 유의적으로 낮아졌는데, 대조군에 비해 MFSY15와 MFSY20의 DPPH 소거능은 각각 17배, 20.1배 증가하였다. 오디시럽 첨가 양갱의 superoxide radical 소거능의 $IC_{50}$값의 경우도 오디시럽 첨가수준이 높아질수록 낮게 나타났다. 따라서 항산화 활성, 관능검사 및 기계적 물성 결과를 함께 고려해 볼 때는 오디시럽이 15%가 첨가된 양갱 시료의 실용화가 바람직할 것으로 판단된다.