• Journal of Bio-Environment Control
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• v.29 no.2
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• pp.189-195
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• 2020

This research was carried out to find the proper number of stem training and position of fruit setting that can be stably produced for the cultivation in small and medium types of watermelon during winter. The treatments for the number of stem training were 2-, 3-, 4-stems, respectively. Growth characteristics (plant height, stem diameter, no. of node, etc.) by number of stem training were higher in 2-stem than in 3-4-stem. However, Fruit characteristics such as weight, length, width were high in the 4-stem. There is no significant difference between the soluble solids and fruit setting rate depending on the stem training. The position of fruit setting were three points: 2nd, 3rd, 4th female flower positions. The fruit setting is one fruit per plant. The average fruit setting nodes of 2^nd, 3^rd and 4^th female flowers were 11.5, 15.8 and 23.1 nodes, respectively. The 4^th female flower was 0.8 kg heavier than 2^nd female flower because of its increased weight as position of fruit setting was higher. However, the soluble solids decreased as the position of fruit setting increased, with the second female flower being 1.3°Bx higher than the 4^th female flower. The Fruit setting rate was no significant difference. Considering the growth and fruit characteristics, it is believed that the small and medium-sized watermelon in winter will have a high quality production of watermelon when the stem training is 3-stem and the position of fruit setting is 3^rd female flower. However, it is thought that additional studies are needed to stabilize the income of watermelon-growing farms, such as planting distance and adhesion of small and medium-sized varieties.

• Korean Journal of Plant Resources
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• v.9 no.1
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• pp.71-75
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• 1996

Experiments were conducted to investigate the proper stem number and the propagation method of Lycium Chinense Mill. from 1993 to 1994.The results obtained were summerized as follows. The most effective propagation method was stem cutting 20cm in which flowering time was 15days earlier and dry fruit weight was 30 percent heavier(91kg/10a) than in seed propagation. The optimal diameter of cutting was 0.9cm of which dry fruit weight was 227kg/10a and 28 percent heavier compared with that of 0.5cm. stem number 5 had the best top growth and the heaviest 100 fruit weight as 13.4g. Fruit number per plant was increased as 864 in stem number 5. Dry fruit yield of stem number 5 was 104kg/10a and 16 percent increased compared with that of control.

• Journal of Life Science
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• v.19 no.12
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• pp.1815-1820
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• 2009

This study was conducted to investigate the physicochemical compositions in the root, stem and fruit of A. chilsanensis. The contents of crude fat were 2.09, 2.51 and 7.94%, and crude proteins were 11.50%, 7.18% and 10.17%, respectively. Crude ash levels were 11.07, 6.85 and 6.38%, respectively, and it was higher in root than stem or fruit. The contents of reducing sugar were 18.90, 10.70 and 24.05 g/100 g in the root, stem and fruit of A. chilsanensis. As a result of color measurement, L value (lightness) of stem, a value (redness) of fruit and b value (yellowness) of root were high, respectively. The content of free sugar was high in all root, stem and fruit, in order of fructose, glucose and sucrose. Acanthoside-D, the main factor of A. chilsanensis, was 18.95 mg/100 g in stem, 8.10 mg/100 g in root and 2.85 mg100 g in fruit. Free amino acid in stem was 955.26 mg/100 g, which was 4.5 times higher than in stem and 8.5 times higher than in fruit. Natural aromas were identified by GC/GC-MS. Natural aromas such as $\alpha$-pinene, $\beta$-pinene, 3-carene and D-limonene were detected in A. chilsanensis.

• Journal of Bio-Environment Control
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• v.15 no.2
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• pp.173-176
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• 2006

The relationship between source leaf position and photo-assimilate translocation and distribution was characterized for tomato (Lycopersicon esculentum Mill) grown in the greenhouse. Three different positions of source leaf on the stem (first node above or below the first fruit cluster and $5^{th}$ node above the first fruit cluster) were tested for their influence on $^{14}CO_2$ assimilation and transfer to different parts of the plant. The leaves at the $5^{th}$ node above the first fruit cluster transferred the highest (57%) proportion of $C^{14}$ to other plant parts, followed by leaves home on the first node below the first fruit cluster (50%), and the first node above the first fruit cluster (39%). In all treatments, fruits served as the strongest sink for $C^{14}$, followed by stem, leaf, and root tissues. The leaf home on the $5^{th}$ node above the first fruit cluster transferred the largest amount of $C^{14}$ to the second fruit cluster.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• The Plant Pathology Journal
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• v.17 no.2
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• pp.110-113
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• 2001

Post-harvest diseases of kiwifruit caused severe damages on the fruits during storage, transportation, marketing and consumption. Phomopsis sp. was reported to be one of the major causal organisms of post-harvest fruit rots of kiwifruit. Symptoms of stem-end rot caused by Phomopsis sp. appeared at the stem-end area of the fruit as it ripened. The brown pubescent skin at the area became soft and lighter in color than the adjacent firm healthy tissues. A watery exudate and white mycelial mats were frequently visible at the stem-end area forming a water-drop stain down the sides on the dry brown healthy skin. When the skin was peeled back, the affected flesh tissue was usually watersoaked, disorganized, soft and lighter green than the healthy tissue. Phomopsis sp. was consistently isolated from the diseased fruits, and its pathogenicity was confirmed by an artificial inoculation test on healthy fruit of kiwifruits. The mycological characteristics of the telemorph state of the fungus produced on potato-dextrose agar were in accordance with those of Diaporthe actinidiae. This is the first report on the occurrence of a telemorph state of D. actinidiae as the causal organism of stem-end rot of kiwifruit in Korea.

• The Korean Journal of Food & Health Convergence
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• v.7 no.6
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• pp.1-8
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• 2021

Premna foetida is a woody plant with short and twisted trunk. P. foetida is a scandent, erect shrub or small tree, thorny on the trunk and large branches. Leaves are opposite or whorled and entire or serrate. Premna foetida is a wild plant locally known as "Daun Sebuas". P. foetida is used for it nutritive and as traditional treatment. The fruit and leaves of P. foetida are prepared for salad. The study aimed at the hydrodistillation and antioxidant activity of leaves, stem-bark and fruits essential oil from Premna foetida Linn, they were analysed by capillary GC and GC-MS. Ninety eight compounds representing 81.68±0.02, 37.31±0.05 and 93.45±0.03 of the isolates of leaves, stem-bark and fruits respectively were identified, the most abundant were α -Duprezianene (77.27±0.03, leaves, α-Gurjunene (36.06±0.05) fruits and Hinesol acetate (77.19±0.03) stem-bark. Components among which sesquiterpenoids dominated. The total volatiles were assayed for antioxidant potentials using 2, 2-diphenyl-1-picrylhydrazyl (DPPH). The total volatiles showed strong activity with IC₅₀ of 11.74±0.82㎍/ml, 9.63±0.34 ㎍/ml and 49.73±1.12 ㎍/ml for leaves fruits and stem-bark respectively.

• Food Science and Preservation
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• v.16 no.6
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• pp.959-964
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• 2009

The resveratrol contents in grapes showed a great variation according to the cultivars. In spite of it, a high resveratrol content in fruit was found generally in cultivars of Shigyoku, Pione, Muscat of Alexandria (black colored cultivars) and Muscatel Ruso, Gold Finger, Niunai (green colored cultivars). But in case included fruit stem and rachis, some cultivars, i.e. Shigyoku, Muscat of Alexandria and Baby Finger, showed relatively higher resveratrol content, and these cultivars could be advantageous for cultivation without chemical fungicide, because resveratrol was known as a phytoalexin. While resveratrol was not detected in fruit flesh, fruit stem and rachis contained considerably high content of resveratrol; that shows resveratrol may be synthesized in these parts.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.241-246
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• 2007

This study was conducted to select and screen for an antifungal bacterial strain showing pathogen inhibitory activity against Diaporthe actinidiae, which causes stem-end rot in kiwi fruit. Four bacterial strains were isolated which strongly inhibit Diaporthe actinidiae from among two hundred and fifty bacterial strains screened from the soil where kiwi fruit were grown. By co-culturing bacterial strain #72 and the pathogen causing the stem-end rot of kiwi fruit, bacterial strain #72 showed 81.0% antifungal activity against Diaporthe actinidiae. Bacterial strain #72 was identified to be from the genus Bacillus sp. based on morphological and biochemical characterization. The bacterialization of culture broth for Bacillus sp. #72 which was sterilized at $121^{\circ}C$ for 15 minutes and than purified by $0.45{\mu}m$ membrane filter showed almost all of the antagonistic activity against Diaporthe actinidiae. We have also confirmed that in vitro treatment of Bacillus sp. #72 cultured in SD+B+P(sugar 5%, soy sauce 3%, beef extract 0.2%, peptone 0.2%) medium efficiently inhibited the growth of Diaporthe actinidiae responsible for stem-end rot in kiwi fruit.

• Journal of Bio-Environment Control
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• v.30 no.3
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• pp.237-243
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• 2021

The objective of this study was to evaluate the effect of stem number on plant growth, fruit quality, and yield of sweet peppers grown in greenhouses under supplemental lighting in winter. The seedlings were transplanted at 3.2 plants·m^-2 on October 26, 2020, and started supplemental lighting with 32 high pressure sodium lamps for 16-hour photoperiod from December 1, 2020 to May 25, 2021. Stems were differently trained with 2 and 3 numbers after branching nodes were developed. In the final harvest, the plant height was significantly shorter in the 3 stem-plants than in the 2 stem-plants. The number of nodes per stem and the leaves per plant were increased in the 3 stem-plants than in the 2 stem-plants, while the leaf area was less affected. There were no significant differences in the dry mass of leaves, stems, and immature fruits between the 2 and 3 stem-plants. The fruit fresh weight and fruit dry weight in the 3 stem-plants were decreased by 17% and 12% at 156 days after transplanting (DAT), and by 17% and 15% at 198 DAT compared to those in the 2 stem-plants, respectively. The marketable fruit rates were 93.6% and 95.4% in the 2 and 3 stem-plants, respectively. The total fruit yield in the 3 stem-plants was increased by 30.2% as compared to that in the 2 stem-plants. We concluded that the 3-stem-training cultivation positively affected the total fruit yield by sustaining adaptive vegetative growth of the plants. This result will help producers make useful decisions for increasing productivity of sweet peppers in greenhouses.