• Journal of Mushroom
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• v.15 no.4
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• pp.264-268
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• 2017

In the 21st century, information and communication technology (ICT) worldwide presents a new vision for agriculture. Time and place, as well as the high-tech industry, to overcome barriers to the fusion of the so-called "smart agriculture," are changing the agricultural landscape. Core container production in precision agriculture for mushroom cultivation, optimal temperature, humidity, irradiation, self-regulation of factors such as carbon dioxide, and environment for mushroom cultivation were adopted. Lentinula edodes (shiitake) is an edible mushroom native to East Asia, cultivated and consumed in many Asian countries. It is considered to be medicinal in certain practices of traditional medicine. We used different controlled light sources (Blue-Red-White-combined LED, blue LED, red LED, and fluorescent light) with different LED radiation intensities (1.5, 10.5, and $20.5{\mu}mol/m^2s$ for LEDs) to compare growth and development. Mushrooms were treated with light in a 12-hour-on/12-hour-off cycle, and maintained in a controlled room at $19{\sim}21^{\circ}C$, with 80~90% humidity, and an atmospheric $CO_2$ concentration of 1,000 ppm for 30 days. Growth and development differed with the LED source color and LED radiation intensity. Growth and development were the highest at $10.5{\mu}mol/m^2s$ of blue LED light. After harvesting the fruit bodies, we measured their weight and length, thickness of pileus and stipe, chromaticity, and hardness. The $10.5{\mu}mol/m^2s$ blue-LED-irradiated group showed the best harvest results with an average individual weight of 39.82 g and length of 64.03 mm, pileus thickness of 30.85 mm and pileus length of 43.22 mm, and stipe thickness of 16.96 mm with fine chromaticity and hardness. These results showed that blue LED light at $10.5{\mu}mol/m^2s$ s exerted the best effect on the growth and development of L. edodes (shiitake) mushroom in the ICT-system container-type environment.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.561-566
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• 2010

The effects of calcium concentrations of coating bag treatment to reduce berry cracking were investigated through the changes of pericarp structure and berry cracking rate in 'Kyoho' grape. The soluble solids and anthocyanin contents in harvested grapes were highest at $18.1^{\circ}Brix$ and $2.56{\mu}g{\cdot}cm^{-2}$ in non bagging group compared with those of calcium coating bag treatments. The firmness of pericarp was lowest in non bagging group ($1.18kg{\cdot}5mm^{-1}{\O}$) compared with bagging treatments (1.23, 1.24, 1.27, $1.35kg{\cdot}5mm^{-1}{\O}$) which increased effectively in proportion to calcium concentration. As a result of histological observation of the fruit skin, the bagging with higher calcium concentration developed thicker epidermal and sub-epidermal layer of cell wall than that of non bagging. Moreover, the strengthened berry skin of calcium treatments effectively decreased berry cracking rate under critical turgor pressure. However, the 9% calcium coating bag treatment which was the most effective for cracking reduction seriously decreased marketability of harvested grape with white color staining on berry skin caused by eluted calcium from the coated paper bag. Based on our results, we recommend that 6% calcium coating bag be available for berry cracking reduction and higher quality production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.254-260
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• 2012

This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at $50^{\circ}C$. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to $10^{\circ}Brix$ with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.684-690
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• 2006

Eriobotrya japonica has been used as a folk medicine for treatment of skin diseases, inflammation, coughing, phlegm, and ulcers in Korea and other Asian countries. In a search for possible bioactive agents from natural sources, we found that the methanolic extracts from various parts of E. japonica showed moderate antioxidative and antimicrobial activities in several in vitro bioassay systems. Additionally, the respective parts of E. japonica were irradiated at 20 kGy to investigate the effects of irradiation. Gamma irradiation of E. japonica extracts removed the deep greenish color without affecting its natural biological activities such as its antioxidative and antimicrobial properties. Based on these findings, the methanolic extracts of this plant source may be not affected by gamma irradiation as its bioactive constituents may be insensitive to this irradiation. Moreover, the methanolic extract of E. japonica may serve as a good natural resource for beneficial functions in food and other related industries.

• Research in Plant Disease
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• v.8 no.4
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• pp.220-223
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• 2002

In April of 2002, fruit rot infected with blue mold was found at maturing stage of melon (Cucumis melo cv. Gayabaegja) growing under tunnel cultivation in Daesan-myon, Haman-gun, Gyeongnam Province, Korea. Floral parts were infected first and colonized by fungal mycelial mats. From the point of infection, fruits become collapsed and mostly ruptured. The pathogenic fungus from infected fruits was isolated. Colony color of the fungus was white on MEA and CYA agar, Conidia were ellipsoid and 2.6~7.4$\times$2.6~5.8 ${\mu}{\textrm}{m}$ in size. Stipes were 86~320$\times$2.8~4.3 ${\mu}{\textrm}{m}$ in size. Metulae were 12.4~31.6$\times$2.6~4.2 ${\mu}{\textrm}{m}$ in size. Phialides were ampulliform to cylindroid, and 8.2~15.4$\times$3.6~4.6 ${\mu}{\textrm}{m}$ in size. Rate of infected fruits in the field was 4.3%. Based on the cultural and mycological characteristics and pathogenecity test on host plants, the fungus was identified as Penicillium oxalicum, This is the first report on the blue mold of melon (Cucumis melo) caused by P. oxalicum in Korea.

• Research in Plant Disease
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• v.19 no.3
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• pp.229-232
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• 2013

Sclerotium rot of cucumber (Cucumis sativus L.) occurred at the experimental field of Gyeongsangnam-do Agricultural Research and Extension Services in July 2012. The typical symptoms included wilt, rot, and water-soaking on stems and fruits and severely infected plants eventually died. White mycelial mats spread over lesions, and then sclerotia were formed on fruit and near soil line. The sclerotia were globoid in shape, white to brown in color and 1-3 mm in size and the hyphal width was 4-8 ${\mu}m$. The optimum temperature for mycelial growth and sclerotia formation on PDA was $30^{\circ}C$. The typical clamp connections were observed in the hyphae of the fungus grown on PDA. For further identification, the complete internal transcribed spacer (ITS) rDNA region was amplified and sequenced. On the basis of mycological characteristics, ITS rDNA region comparison, and pathogenicity to host plants, this fungus was identified as Sclerotium rolfsii Saccardo. This is the first report of sclerotium rot on cucumber caused by S. rolfsii in Korea.

• Journal of the Korean Wood Science and Technology
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• v.28 no.1
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• pp.55-64
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• 2000

Culture maturity assessment can be used to control fruiting body flush timing. Culture maturity of sawdust-based substrate was evaluated by using oak mushroom, (Lentinula edodes (Berk.) Pegler). The influence of substrate water potential (${\psi}$) on the growth and fruiting of three genotypes of L. edodes was also investigated. Glucosamine content revealed a peak at the fruiting body senescent stage. Glucosamine increased steadily to the sporophore senescent stage, and sharply declined at crop treatment. Lipid phosphate and ergosterol contents peaked at pinning and button break stages, respectively. Therefore lipid phosphate and ergosterol contents would be considered as the convenient measurement for judging culture maturity and fruiting potentials. The substrate pH values before inoculation and on the fruiting stage were varied from 6.3 to 4.0. This pH changes were detected as changes in color from bluish purple to yellow by direct bromphenol blue(BPB) spraying, and shown a good correlation with fruit body yield of the 1 st flush. Concerning water potential of the cultures, a slight reduction of water potential, -0.5MPa, stimulated mycelial and colony growths on liquid, agar and sawdust-based substrates. The water potential of well-colonized matured substrate was -0.7MPa and -4.0MPa, before and after the fruiting, respectively. Excellent water providing capacity (higher ${\psi}$) is expected to well-matured cultures with a high density of mycelial colonization. Also, the substrate water potential significantly affected by the interaction between genotypes and spawn run time.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.771-780
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• 2014

In this study, we aimed to understand the effect of sorbitol and salicylic acid (SA) on quality and functional food contents of tomato. Sole or combined application of sorbitol and SA in different concentrations (0.5 mM and 1.0 mM) greatly improved the characteristics of tomato, such as red color tone, soluble solid content, hardness and weight as well as increasing the functional food contents such as of lycopene, anthocyanins and vitamins in comparison with the control. The cyanidin content increased approximately 52-61% and delphinidin contents also increased 20-24% and 39-41% in tomato plants treated with SA alone and sorbitol with SA, respectively. Furthermore, the sole or combined application of sorbitol and SA also increased the vitamin $B_1$ and C contents. In particular, vitamin C content was increased 1.2-fold by treatment with sorbitol alone and was increased 2-fold by SA treatment compared to the control. In the sorbitol with SA treatments, vitamin C content was approximately 4-fold increased relative to control plants.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1071-1081
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• 2015

Environment-friendly agricultural products are consumed widely, but little is known about consumers' acceptability. The objectives of this study were to 1) determine consumers' acceptability of cucumber when consumed raw, 2) determine differences in appearance liking between environment-friendly and conventionally grown cucumber samples, and 3) analyze the physicochemical properties of cucumber. White dadagi, gasi, non-pesticide mini cucumber, organic gasi, and organic Joseon cucumber samples were evaluated for consumers' acceptability using a nine-point hedonic scale; White dadagi, organic Joseon, and organic gasi cucumber samples showed the highest acceptability scores. However, there were three consumer segmentations differing their degree of cucumber liking and preference. Consumers liked the appearance of organic gasi best. Consumers' preference of cucumbers did not change upon evaluation of the acceptability of the appearance of whole fruit with and without a label indicating an environment-friendly status. Additionally, the physicochemical properties of the cucumbers-including color (skin and flesh), length, circumference, weight, water activity, brix, and texture (hardness and fracturability)-were measured. All measurements showed significant differences among samples, with the exception of water activity and hardness. White dadagi was 3.8 brix, which was the highest among cucumbers, followed by non-pesticide mini cucumber and organic Joseon. White dadagi, organic Joseon, and organic gasi showed greater fracturability than the other cucumber samples.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.90-96
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• 1998

An experiment to make mixed juices carrying the freshness and other specific characteristics of vegetables and fruits which are useful for the prevention and treatment of various diseases was attempted on the emphases of pretreatment methods, combination of fruits and vegetables, and elimination of microorganisms. Blanch in boiling water prior to extraction for green vegetables, addition of ascorbic acid during extraction for tomatoes and apples, or addition of ascorbic acid after blanch in 3% acetic acid for carrots was effective to keep colors and suspended solids in liquid extract. On the basis of sensory evaluation the extracts from tomatoes, apples. carrots. mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5. The mixed extracts were pasteurized for 15sec at $96^{\circ}C$ or filtered through a ultramembrane filter. While the centrifuge precipitation and retentates on the membrane filter were autoclaved and combined with ultrafiltrates. The mixed juices showed $pH\;4.07{\sim}4.10$ titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^0Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$, fructose $3.46{\sim}4.14%$ and high content of K, Mg and Ca. Ultrafiltration showed better quality scores in color, juice. Peroxidase and microorganisms were inactivated by thermal treatment and ultrafiltration.