• Horticultural Science & Technology
• /
• v.31 no.3
• /
• pp.371-379
• /
• 2013

Anthracnose disease caused by Colletotrichum orbiculare, induces severe damage to cucurbits worldwide. Resistance of 112 commercial cultivars of cucurbits to C. orbiculare was evaluated. Seedlings of each cultivar at 2- to 3-leaf stage were inoculated with C. orbiculare KACC 40809 by spraying spore suspension of the fungus at a concentration of $4.0{\times}10^5$ spores/mL. Among the 36 cultivars of cucumber, 'Asiastrike', 'Tongilbaedadagi', 'Daeseon', 'Cheongrokmatjjang', 'Nokyacheongcheong', and 'Asianogak' were moderately resistant and the others were susceptible. All the tested cultivars of melon (33) and watermelon (4) showed highly susceptible response to C. orbiculare. On the other hand, the squash cultivars (17) represented less susceptibility to the fungus than the other cucurbits. Of the squash cultivars, 'Gammirak' and 'Teotbat' were resistant and 12 cultivars were moderately resistant. Among the rootstocks for cucurbits, ten cultivars including 'JjeuyakaEX', 'Nunbusyeo', 'Union', 'RS111', 'Ganggeuntoza', 'Hwangjaetoza', 'NO.8', 'Shintoza', 'Bulpaetoza', and 'Newtype' showed high resistance to the anthracnose pathogen. From the results, the resistant cultivars could be used as sources of resistance to cucurbits anthracnose (C. orbiculare) in the future breeding programs.

• The Korean Journal of Mycology
• /
• v.18 no.4
• /
• pp.203-208
• /
• 1990

Sexual reproductive structure of Phytophthora capsici in vitro was round shape with thick wall and $24.4\;{\mu}m$ of diameter ranging $20-32.5\;{\mu}m$. Oogonium was $26.7\;{\mu}m$ $(21-37.5\;{\mu}m$) and $6.5-{\times}5.4m$ $(6-8{\times}5-6{\mu}m)$ for antheridium as doughnut shaped. Since mycelial contact of the paired cultures initiated right after inoculation, mycelial expansion phase was followed. Oospore morphogensis could be divided into the four phases for reproducing adult oospores. The optimum temperature for oospore reproduction was $20-24^{\circ}C$, whereas a retard trend for oospore formation was at the temperature above $25^{\circ}C$. Korean squash agar medium showed a higher oospore formation than the existing V-8 agar medium. Red pepper fruit agar medium was next. No oospore was reproduced on the red pepper leaf medium. Diurnal light with $1800{\pm}300$ and $800{\pm}300$ Lux showed rather retardation for oospore formation than dark conditions.

• Journal of Bio-Environment Control
• /
• v.31 no.4
• /
• pp.468-475
• /
• 2022

This study was conducted to find out the efficiency of heating initiative temperature and carbon dioxide fertilization in summer squash (Cucurbita moschata D.). The heating start temperature experiment was performed at 9℃, 12℃, and 15℃ using an electric heater and operated when the temperature was lower than the target temperature. The CO₂ fertilization concentration experiment was performed from 7 to 12 with the control, 500 µmol·mol^-1, and 800 µmol·mol^-1 using liquefied carbon dioxide. Investigation items were plant height, stem diameter, number of leaves, leaf area, fresh weight, dry weight, also economic analysis was conducted by surveying only fruits exceeding 100 g. Photosynthesis was measured for the upper leaf position to calculate the saturation point according to the control. The photo saturation point was 587 µmol·m^-2·s^-1, and the CO₂ saturation point was 702 µmol·mol^-1. A_max values by carbon dioxide were 13.4, 17.8, 17.2, 19.6, and 17.5 µmolCO₂·m^-2·s^-1 in the order of 9℃, 12℃, 15℃, 500 µmol·mol^-1, and 800 µmol·mol^-1. In the temperature experiment, 9℃ in growth did not grow normally and no fruiting was performed. 12℃ and 15℃ were higher than 9℃, but there was no significant difference in growth and production. The CO₂ fertilization experiment showed no significant difference between the treatment in growth, but the productivity of 800 µmol·mol^-1 was the best. Comprehensively, the heating initiative temperature of 15℃ was good for crop growth and production, but there is no significant difference from 12℃, so it is good to set the heating start temperature to 12℃ economically, and maintaining of 800 µmol·mol^-1 is effective in increasing production.

• Journal of the Korean Society of Food Culture
• /
• v.14 no.2
• /
• pp.177-188
• /
• 1999

15 vegetables were cooked as fresh salad, scalding, steaming, boiling, panbroiling, and hardboiling and retention of vitamin(A, Ascorbic acid, Niacin) and minerals(P, Fe, Mg, Ca, Na, K)were investigated about those cooks during making process. Vitamins were shown as the best retention in fresh salad, while as the worst retention in scalding vegetables. Minerals were determined as the best retention in panbroiled, while as the worst retention in scalding and boiling vegetables. In all vegetables cookings, the order of vegetables which had good retention of vitamins and minerals were doraji>perilla leaf, cabbage>k, radish, cucumber>chamchwi, lettuce> mungbean sprout>spinach, burdock, sedum>carrot, squash>soybean sprout>eggplant. Also Vit.A was kept high retention level in fresh salad, panbroiling, hardboiling, Niacin was remained in fresh salad, hardboiling, steaming, vegetables highly and AsA was kept high level in fresh salad only. And P in panbroiling, steaming, Fe in fresh salad, scalding, boiling, panbroiling, hardboiling, Mg in fresh salad, panbroiling, hardboiling, Ca in fresh salad, steaming, boiling, panbroiling, hardborling, Na in panbroiling, hardboiling and K in fresh salad pan, broiling, hardboiling were retained as high level.