• Journal of Practical Agriculture & Fisheries Research
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• v.8 no.1
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• pp.21-29
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• 2006

When apples are picked or selected by grader, the rate of wound occurrence on the skin by apple stalk is remarkably high if the apple was bigger than 3 size during the harvest time. Except this case, the other sizes showed very little similarity. The crop of apple per 1 minute was 2.9kg without cutting fruit stalk, whereas only 1.1kg of the apples were obtained due to cutting the fruit stalk. Thereby, the harvesting without cutting fruit stalk is highly effective in terms of productivity rather than cutting the fruit stalk. As far as the wound occurrence rate on apple skin by apple stalk of distance between grader's dish and accumulated board is concerned, the grader which has no distance showed quite low rate of wound occurrence compared with those grader with 3cm or 8cm distance. When the apple was being stored, there was no difference in firmness between the cut stalk apple and the uncut stalked apple, however there was slightly more weight loss in the cut stalk apple than uncut stalk apple.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.578-585
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• 2000

Geometrical characteristics of fresh red pepper(Capsicum annuum L.) were measured and indexed to define some important geometrical characteristics, and malformation of body and fruit stalk which are necessary for the design of the equipments for cutting, spreading and alignment of red pepper in developing a fruit stalk remover of fresh red pepper. The effects of bending of body and fruit stalk on the equipments of cutting, spreading and alignment were studied. The maximum lengths of some parts of fresh red pepper were found to be 180 mm, 125 mm, 144 mm, 67 mm and 76 mm for the body, the bent part of body, the fruit stalk, the bent part and the straight part of fruit stalk, respectively. The fresh red pepper with bending indices more than 0.4 and 0.3 for the body and the fruit stalk, respectively, was defined to be malformed based on the result of cutting rate using cutting unit; while the other ones to be normal in shape. Based on this, among the total fresh red peppers tested, 47%, 40% and 20% were found malformed for the body, the fruit stalk, and for both of the body and the fruit stalk. Malformed red peppers were poorer in spreading and alignment than normal ones, and the processed quantity was decreased with increased feed rate. The required time for the malformed peppers to pass on the alignment plate inclined at 30 increased rapidly at 8.3 Hz with increased feed rate. For the fresh red peppers with average moisture content of 85%,w.b., the maximum tensile strength between fruit stalk and body was 88.1 N; the maximum cutting resistances were 92.1 N and 94.9 N for the fruit stalk-calyx joint and body, respectively. Average coefficients of static friction were 0.99, 0.62, 0.59 and OJ, respectively, for the surfaces of rubber, galvanized iron, acryl and plywood.

• Journal of Biosystems Engineering
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• v.20 no.1
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• pp.13-21
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• 1995

This study was conducted to investigate the cutting mechanism of reciprocating knife of combine harvester. The cutting operation of reciprocating knife with the arrangement of the low-cutting and the double-cutting was demonstrated through cutting pattern diagram which was drawn by computer graphics. Various kinds and dimensions of reciprocating knives were analyzed using the developed program. The results are summarized as follows (1) The low-cutting type reciprocating knife was represented similar cutting characteristics to the standard type, but the maximum stalk-deflection was decreased as 1/2 level of the standard type. And the first ledger plate should be designed shorter than the second ledger plate. (2) The bunching area and the maximum stalk-deflection for the double cutting knife almost were not changed since cutting velocity ratio of 0.6, but the secondary cut were occurred at ratio of 0.8 and increased rapidly over these ratio. (3) The double cutting knife was recommended for the high speed combine, because its bunching area and the maximum stalk-deflection were decreased as 1/2 level of the standard type. (4) In order to maintain the proper cutting mechanism characterized by the bunching area, the maximum stalk-deflection and the secondary cutting length etc., the adequate cutting velocity at forward speed of 0.5㎧ to 1.2㎧ was from 0.3㎧ to 0.96㎧ for the double cutting knives.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.2
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• pp.144-150
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• 1992

This study was carried out to investigate the effect of yield and quality on the harvesting time and methods of stalk cutting in Burley Tobacco.3 harvesting methods and 4 harvesting times of stalk cutting were compared to priming. The yield and quality were high when cut the stalk after second priming in stalk curing. It was also desirable that cut the stalk after second priming in stalk curing. It was also desirable that cut the stalk on 30 days after topping for standard fertilization(N-P2O5-K2O= 17.5-17.5-35.0kg/10a) plot, and 30-35 days after topping for 30% increased fertilization.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.138-142
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• 2000

The effects of stalk cutting time and environmental factors such as air temperature, leaf temperature, solar radiation and leaf moisture content during harvesting and curing in burley tobacco(Nicotiana tabacum L.) on weight loss of fresh stalks and sunburning in leaves were investigated at Chonju Experiment Station, Korea Ginseng & Tobacco Research Institute in 1996 and 1997. Twelve to fifteen percent of the fresh weight was lost in 3 to 4 hours after stalk-cutting, and sunburned leaves could be observed in case of stalk cutting between 11:00 and 15:00 O'clock on a clear sunny day, when the air temperature was 34 to 35$^{\circ}C$, leaf temperature 52 to 54$^{\circ}C$, and solar radiation 700 to 940 w/$m^2$. The leaves exposed to this weather condition were sunburned within 1 hour after stalk cutting. But low temperature (below $25^{\circ}C$) with high solar radiation(above 700w/m2) or high temperature(above 3$0^{\circ}C$) with low solar radiation (below 600w$m^2$) did not induce the sunburn damage in leaves. As the leaf temperature and leaf moisture content were higher, the sunburned leaves increased. The leaves at the higher stalk position were more easily sunburned than those at the lower. This result indicates that the immature leaves with higher chlorophyll content might be more susceptible to sunburning.

• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.563-570
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• 2001

To develop a stalk detaching system the effect of shape factor of red pepper affecting the performance of unfolding, arranging and cutting was analysed. The obtained results are as follows : By cutting experiment, it was found that the bending of stalk affected the cutting rate of stalk, and that the bending of body increased the amount of peppers that were expelled from the cutting guide by conveying brush. The ratios, 'bending length of a body/body length'and 'bending length of a stalk/stalk length', could be used as criteria far abnormality of body and stalk of peppers, respectively. As a result of experiment, it was concluded that mechanical treatment would be difficult for the peppers with indexes greater than 0.4 and 0.3 fur body bending and stack bending. respectively. So, these indexes were used as criteria for distinguishing abnormality from normality of peppers. In the unfolding unit, conveyance of peppers was impossible for both of normal and abnormal ones at the inclination angle of 10°, especially, at the frequency of 8.3 Hz peppers maintained stationary state. At the inclination angle of 20°, both of normal and abnormal peppers showed similar tendencies, but abnormal ones showed an accumulation trend gradually with increased feeding speed. In the arranging unit, conveyance of peppers was almost impossible for both of normal and abnormal ones at the inclination angle of 20°, showing almost no difference between the conveyances of normal and abnormal ones. In the case of the inclination angle of 30°, at the condition of the feeding speeds and frequency corresponding 0.06 m/s, 0.08 m/s and 8.3 Hz, respectively, the passing time of the abnormal peppers on the arranging plate increased rapidly.

• Current Research on Agriculture and Life Sciences
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• v.22
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• pp.41-48
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• 2004

This study is performed in order to provide the basic information needed for the development of cutting blade for combine. By comparing the developed cutting blade of which were made groove of the surface with the common cutting blade. Friction force and cutting resistance by the cutter bar speed ratio and moisture content of rice stalk were shown as follows: 1. The friction force of the developed cutting blade is shown at the average value $0.12kg{\cdot}m$ as 25% lower than one of the common blade at the average value $0.16kg{\cdot}m$. 2. The cutting resistance of the developed cutting blade is shown as respectively 12%, 15% and 20% lower than one of the common blade at the moisture content of rice stalk of 14.2%, 55.3% and 84.2%. 3. The cutting resistance of cutting blade by two different driving types is shown that the one by double driving type is $0.2kg{\cdot}m$, and the one by single driving type is $0.24kg{\cdot}m$. 4. Optimum cutter bar speed ratio of cutting blade is shown as different according to the moisture content of rice stalk.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Korean Journal of Plant Tissue Culture
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• v.28 no.4
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• pp.189-195
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• 2001

This study was carried out to investigate the effects of in vitro culture condition and among lines on growth pattern of lateral buds from nodal cuttings of Phalaenopsis flower stalks. The ratio of bud growing into shoot from nodal cuttings of flower stalks were 90.9% and 54.4% on MS and hyponex medium, respectively. The number of buds grown vegetatively were increased remarkably on the MS medium containing 5 mg/L BA. The rate of buds grown vegetatively was higher in basal and middle parts than in upper part of flower stalks. The flower stalk sections cultured at 25~28$^{\circ}C$ showed the highest ratio of vegetative growth. Medium contamination was decreased by pretreatment of etiolation to the flower stalk. However, the pretreatment did not show specific effects on shoot development and reduction of phenolic compound. Average shoot number which was formed from flower stalk segments in 27 of 30 accessions were 3.17, while high number of shoots were obtained from Phal. 3020 and Phal. 3039. The growth pattern of lateral buds in F$_1$hybrids was similar to that of their parents.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.749-754
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• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.