• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2002.02a
• /
• pp.79-85
• /
• 2002

본 연구는 대추 수확기개발을 위한 기초연구로써 대추의 열매, 잎, 잎줄기의 물리적 역학적 특성을 조사.분석하였으며, 그 결과를 요약하면 다음과 같다. .대추 열매의 평균 장경, 경, 부피, 무게, 탈과력은 각각 32.02 mm, 23.9 mm, 10.0$\times$$10^{-6}$m$^3$, 5.2~12.8g, 5.7 N으로 나타났다. .대추무게가 증가하면 탈과력은 증가하고, F/W는 감소하는 경향을 나타났다. .대추나무가지의 평균 탄성계수는 7.01$\times$$10^{8}$ N/m$^2$였고, 가지의 굵기가 증가하면서 감소하였다. .대추나무가지의 평균 비틀림 강성은 5.2$\times$$10^{7}$ N/m$^2$으로 나타났으며, 가지의 굵기가 증가하면서 음의 지수 함수적으로 감소하는 경향을 나타냈으나, 데이터가 일정한 범위에 산재해 있어 가지의 굵기에 따른 강성계수변화 특성은 일정한 경향으로는 나타나지 않았다. .대추 잎줄기의 평균 무게, 잎수, 길이가 각각 0.7g, 6.6개, 12.2 cm로 나타났다. .대추 잎의 평균 잎면적, 무게, 탈리력은 각각 13 $cm^2$, 0.2g, 4.4 N으로 나타났다. .종말속도는 대추 열매의 무게가 증가하면서 증가하고, 대추잎의 무게, 면적이 증가할수록 감소하는 경향을 나타냈으며, 잎줄기의 종말속도는 잎줄기 무게 혹은 잎줄기에 매달린 잎의 수와는 거의 영향을 받지 않는 것으로 나타났으며, 잎줄기의 길이가 증가할수록 약간씩 증가하는 경향을 나타냈다.

• Korean Journal of Agricultural Science
• /
• v.15 no.1
• /
• pp.95-113
• /
• 1988

In order to find out changes of chemical components related to browning of dried jujube, four varieties were subjected to the proximate analysis. Boeun, one of the major varieties in Korea, was sun-dried and stored for 12 months and analyzed periodically for one year. Browning, titrable acidity, pH, contents of ascorbic acid, organic acid, total amino acid, free amino acid, free sugar, hydroxymethylfurfural (HMF) and phenolic compounds were determined and compared with those of fresh jujube. The results obtained are summarized as follows; 1. In comparison with other similar fruits, jujube was high contents of ascorbic acid (62-79mg%) and carbohydrate (22-28%) excluding fiber. 2. Browning was increased in both steam-treated and nontreated plot together as storage period was prolonged. 3. Ascorbic acid content of fresh jujube was as high as 297.4mg% DB, but it was decreased to 20.2mg% DB, after 12 months storage. Therefore, loss of ascorbic acid was very great up to 93% of its original content. 4. Five kinds of organic acid, oxalic, succinic, fumaric, malic and citric acid were identified as major organic acids. It was interesting that only fumaric acid content was increased while others decreased during storage. 5. Seventeen kinds of amino acid were identified in the analysis of total amino acid content. Major amino acids were found to be proline, threonine, glutamic acid and lysine. During 12 months storage, 30% of original total amino acid was decreased and this was mostly accounted for free amino acids. 6. Threonine, proline, alanine and valine were identified as free amino acids which showed 85% decrease after 12 months storage. 7. Free sugars of jujube were composed of fructose, glucose and sucrose. They showed 24% decrease after 12 months storage, Especially sucrose was not detected after 4 months storage. 8. HMF of dried jujube was isolated and identified. Its content was increased up to great extent as storage period prolonged. 9. Caffeic, ferulic and P-coumaric acid were identified as jujube phenolic compounds which were significantly decreased during storage. In conclusion, non-enzymatic browning was thought to be more important than enzymatic reaction in the dried jujube. Amino-carbonyl reaction, ascorbic acid oxidation and reaction between phenolic compounds and sugar or nitrogen compounds were observed to be related to this browning.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.758-763
• /
• 1997

Fresh jujubes (Zizyphus jujuba Miller) of whitish green and red ripe maturities were stored at 5 different temperatures, and quality changes through the storage were measured to find an optimal storage condition. Respiration rates and their temperature dependences for both maturities were not different from each other, which suggested non-climacteric pattern of postharvest respiration. Red ripe fruits showed heavier weight and higher content in soluble solid and ascrobic acid compared with whitish green mature fruits. Through the storage of jujubes in perforated packages tissue softening and decay were main visual quality deteriorations with the former preceding the latter. The whitish green mature jujubes showed slower rate of quality changes in softening and decay than red ripe ones, and are thus more suitable for long term storage. In the storage, the whitish green fruits changed into red color, and showed increase in soluble solid and decrease in acidity and ascorbic acid content. Storing the jujubes at $-2^{\circ}C$ resulted in symptoms of chilling injury, and storing at higher temperatures above $0^{\circ}C$ accelerated the decay and softening. $0^{\circ}C$ was found to be optimal temperature for long term storage, where jujube had the lowest rate of quality changes without chilling injury. Even at optimal temperature of $0^{\circ}C$, however, storage life retaining freshness was only around 40 days which is not enough.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.5
• /
• pp.405-410
• /
• 2001

Mushroom jellies using extracts of Garnoderma lucidum, Lentinus edodes, Pacilomyces ten tenuipes and Cordyceps militaris were prepared, and Investigated the colors, texture and sensory characteristics of mushroom jellies. G. lucidum jelly mixed 85% mushroom, 10% jujube(Zizyphus jujuba Miller) and 5% hwanggi (Astragaslus membranaceus) extract, L. edodes jelly mixed 80% mushroom, 10% jujube, 5% gamcho( Glycyrrhiza uralensis) and 5% omija (Schizandrae chinensis Ruprecht) extract. and P. tenuipes and C. militaris jelly mixed 85% mushroom. 10% jujube and 5% gamcho extract were most effective in overall acceptability. The Jellying ability of carrageenan was better than other jelling agents. According to increase carrageenan content, color of mushroom Jellies were not effect. however hardness, gumminess and chewiness were increased. Sensory evaluation of mushroom Jellies were most preferable at the 0.6% carrageenan content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1242-1248
• /
• 2013

This study was performed to determine the effects of pretreatment (NT: non-treatment, BTS: boiling treatment with 3% sodium chloride, DTG: dipping treatment in glycerol) and drying methods (sun drying, hot air drying, and cold air drying) on the physicochemical properties and antioxidant activities of dried jujube (Zizyphus jujuba Mill.) fruits. Our results show that moisture content is lower (P<0.05) with DTG, and that moisture content is lower with hot air drying compared to other drying methods. The bulk density was highest with BTS. The soluble solids content was highest with DTG. Additionally, the soluble solids content were highest in the following order: hot air drying> cold air drying> sun drying. The titratable acidity of hot air drying was highest of all the drying methods. The titratable acidity was higher with NT and DTG, and the brix and acid ratio of sun drying was higher than other drying methods. Among the drying methods, BTS showed the best browning-retarding effect, whereas boiling treatment affected quality and color. The total polyphenol content from hot air drying and NT or DTG treatment was relatively higher than the content from BTS. The flavonoid content was highest with BTS, and all dried jujube showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for overall preference were higher in the NT and DTG treatment groups. These results suggest that pretreatment and drying methods affect the quality of dried jujube fruit, and show that glycerol treatment with hot air drying can be applied to the production of high quality dried jujube.

• The Korean Journal of Pesticide Science
• /
• v.4 no.3
• /
• pp.40-46
• /
• 2000

To select the effective fungicides for the control of leaf spot disease of jujube tree (Zizyphus jujuba) caused by Phoma sp., inhibitory effects of 26 fungicides for mycelial growth were investigated at $250{\mu}g\;a.i./m{\ell}$. In the test, eight fungicides were selected and minimum inhibitory concentration (MIC) for mycelial growth and an inhibitory effect for spore germination were investigated. Among the fungicides, myclobutanil, hexaconazole, and triflumizole were excluded in control effect tests because of their relatively high MICs. MICs were ranged $10-50{\mu}g\;a.i./m{\ell}$ for benomyl, carbendazim + kasugamycin (CK), and thiophanate-methyl. triflumizole (TT), and $50-250{\mu}g\;a.i./m{\ell}$ for iprodione + propineb (IT) and iminoctadine-triacelate (IT). However, benomyl and IP showed very low inhibitory effect on conidial germination. When the fungicides were sprayed on the seedlings before the leaves were inoculated with conidial suspension of Phoma sp., the protective values of CK and TT were around 70% at 1,000 ppm and around 90% at 2,000 ppm. The protective values were around 70% at 2,000 ppm (benomyl), 4,000 ppm (IP), and 8,000 ppm (IT). When the fungicides were sprayed after inoculation, benomyl showed the highest curative values of over 90% at 1,000 ppm and the values of CK and TT ranged $70{\sim}80%$ at 1,000 ppm. However, IP and IT had little or no effect on therapy of the disease. IT caused necrotic phytotoxicity on the leaves of jujube seedlings. As results, the best fungicides for the protection of jujube trees from leaf spot disease were CK (2,000 ppm) and TT (2,000 ppm) and for the remedy of the tree, benomyl (1,000 ppm) was the best. Therefore, alternate application of benomyl and CK or TT will be effective in the disease control.

• The Plant Pathology Journal
• /
• v.18 no.2
• /
• pp.98-101
• /
• 2002

Using phytoplasma universal primer pair Pl and P7, a fragment of about 1.8 kb nucleotide sequences of 16S rRNA gene and 16S-23S rRNA intergenic spacer region, and a portion of 23S rRNA gene of jujube witches'broom (JWB) and mulberry dwarf(MD) phytoplasmas were determined. The nucleotide sequences of JWB and MD were 1,850 bp and 1,831 bp long, respectively. The JWB phytoplasma sequence was aligned with the homologous sequence of MD phytoplasma. Twenty-eight base insertions and nine base deletions were found in the JWB phytoplasma sequence compared with that of MD phytoplasma. The similarity of the aligned sequences of JWB and MD was 84.8%. The near-complete 16S rRNA gene DNA sequences of JWB and MD were 1,529 bp and 1,530 bp in length, respectively, and revealed 89.0% homology. The 16S-23S rRNA intergenic spacer region DNA sequences were 263 bp and 243 bp in lengths respectively, while homology was only 70% and the conserved tRNA-lle gene of JWB and MD was located into the intergenic space region between 16S-23S rRNA gene. The nucleotide sequences were 77 bp long in both JWB and MD, and showed 97.4% sequence homology. Based on the phylogenetic analysis of the two phytoplasmas, the JWB phytoplasma belongs to the Elm yellow phytoplasma group (16S rV), whereas, the MD phytoplasma belongs to the Aster yellow group (16S rI).

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.461-467
• /
• 1998

Two hundred grams of fresh jujubes at whitish green maturity was packaged in the film bags of different gas permeabilities and stored at 0 and $5^{\circ}C$. Through the storage package atmosphere and jujube quality were monitored. Package of $30\;{\mu}m\;CPP$ film resulted in anaerobic conditions of $O_2$ content below 1% and $CO_2$ content above 15%, and caused off-flavor at both temperatures within 4 weeks. Package of $60\;{\mu}m\;LDPE$ film also showed potential risk of anaerobic condition development within 5 weeks, because of high $CO_2$ and/or low $O_2$ concentration at 0 and $5^{\circ}C$. Microperforated film packages could preserve quality of jujubes for 10 and 7 weeks at 0 and $5^{\circ}C$, respectively, which were significantly longer than shelf lives for perforated air pack and hermetically sealed packages.

• Korean journal of applied entomology
• /
• v.4
• /
• pp.7-10
• /
• 1965

In an experiment to evaluate the various aspects of symptom of witches' broom of jujube tree with two different kinds of scions, taken from diseased plant and stem- grafted upon sound stocks-one cut before wintering(stored in cellar), the other after wintering, it was observed that the disease rate of those cut before wintering(Nov.) was $\98\%$ whereas those cut after wintering(March) showed much lower rate, $3\%$ initially and gradually increased up to $39\%$. In another experiment of diseased bud grafted into healthy seedling, the finding made in the following year was that 14 stocks(only one of which salt union by callusing) were infected out of the given 23- in the initial stage only 4, yet gradually increased to the number of 14. The shoots from the ground portion of the diseased stock were in general more quickly subjected to the disease than the others. Under natural condition, the diseased trees develop at first seemingly the same leaves as healthy ones; it is not until the branches and loaves grow to a considerable degree that the symptom appears. Once appearing, tile disease grows and the symptom continues to appear as late as in Sept. and early Oct., causing tile plant to develop the extraordinary branches and leaves of extremely reduced size, the typical symptom of witches' broom. Such phenomenon can be observed in the experiments of the foregoing paragraphs. And the suckers and roots of diseased plant are bound to be infected, it was found out with no exception. Viewing from the results of the above experiments and observation, it is believed that the low temperature during winter causes the virus in the above-ground portion of diseased plant to diminish or inactivated, and subsequently the virus in the roots moves up or multiply in the sprouting season.

• Journal of Korean Society of Forest Science
• /
• v.110 no.4
• /
• pp.601-609
• /
• 2021

The fructification characteristics, fruit quality, and yield of the 'Hwangsil' jujube tree were analyzed at various stages of growth age (3-8 years old) to obtain basic data for developing high-quality jujube production technology. The average height, crown area, stem diameter near the root, stem clear length, the number of the main branches, and the distance between any two main branches were 230.8 cm (224.4~247.2 cm), 3.0 m² (2.1~3.8m²), 4.8 cm (2.4~6.2 cm), 69.1 cm (46.6~78.0 cm), 12.9 (8.6~19.6), and 8.1 cm (7.4~9.0 cm), respectively. Tree age was positively correlated with the crown area, stem diameter near the root, but stem clear length negatively correlated with the number of main branches. The average number of fruits per mother bearing shoot and tree was 20.0 (14.3~26.3) and 302.8 (257.3~373.5), respectively. There was no correlation between tree age and fructification characteristics, such as the number of fruit-bearing mother shoots per the main branch, the number of fruit-bearing shoots per fruit-bearing mother shoot, and the number of fruits per fruit-bearing shoot. Since the shape of the jujube tree is constantly managed based onthe growing area and type of greenhouse where the tree grown. The average fruit weight, fruit hardness, and soluble solid content were 24.2 g (22.4~26.8 g), 28.4 N (27.3~30.0 N), and 19.0% (17.1~19.8%), respectively, with no correlation between the tree age and fruit quality. The average yield was 7.4 kg per tree (5.7~9.1 kg), with significantly high quantities were produced in six and seven years old trees.