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코코피트 배지를 이용한 착색단고추 재배기술 확립 7
영문요약 (Summary) 7
I. 서언 9
II. 연구사 10
III. 재료 및 방법 12
IV. 결과 및 고찰 14
V. 적요 23
VI. 인용문헌 24
담배가루이의 발생동태와 친환경적 방제전략 개발 26
영문요약 (Summary) 26
I. 서언 29
II. 연구사 31
III. 재료 및 방법 34
IV. 결과 및 고찰 40
V. 적요 59
VI. 인용문헌 62
장기간 저장을 위한 품종 선발 및 저장기술 개발 65
영문요약 (Summary) 65
I. 서언 67
II. 연구사 68
III. 재료 및 방법 69
IV. 결과 및 고찰 73
V. 적요 91
VI. 인용문헌 92
착색단고추를 이용한 가공 상품 개발 93
영문요약 (Summary) 93
I. 서언 95
II. 연구사 96
III/II. 재료 및 방법 98
IV/III. 결과 및 고찰 109
V/IV. 적요 131
VI/V. 인용문헌 135
시장경쟁력 향상을 위한 경영 및 유통관리전략 개발 138
영문요약 (Summary) 138
I. 서언 139
II. 연구사 140
III. 조사 및 연구 방법 141
IV. 결과 및 고찰 143
V. 요약 및 결론 158
VI. 인용문헌 161
착색단고추 친환경 저장병 방제기술개발 162
영문요약 (Summary) 162
I. 서언 164
II. 연구사 165
III. 재료 및 방법 167
IV. 결과 및 고찰 173
V. 적요 195
VI. 인용문헌 197
고품질 균일과 생산을 위한 기형과 발생 방지 기술 연구 200
영문요약 (Summary) 200
I. 서언 201
II. 연구사 201
III. 재료 및 방법 202
IV. 결과 및 고찰 204
V. 적요 213
VI. 인용문헌 214
《부록》 215
초록보기 더보기
코코피트 배지를 이용한 착색단고추 재배기술 확립
Sweet pepper is the most important produce among fresh agricultural products for export in Korea. The import nations of sweet peppers emphasise high quality fruits of uniform size, clear color, good self-life and the balanced shape. Studies were carried out to establish cultural methods for paprika in cocopeat slab from 2006 to 2008.
1. Effect of irrigation amount in rockwool and cocopeat culture on the growth and fruiting of sweet pepper
To investigate the effect of irrigation amount in rockwool (Dry master, Grodan Co.) and cocopeat (chip:dust=50:50 included fiber) culture on the growth and fruiting of sweet pepper (Capsicum annuum 'Cupra'), the irrigation amount during fruiting period (4 weeks after rooting) 100% to 50%(150~75cc/plant/time) in rockwool and cocopeat slabs. The less irrigation during fruiting period the lower the water content. Water content in cocopeat slabs kept higher than that in rockwool, that of 75% irrigation in cocopeat was simitar to 100% irrigation in rockwool as 65%.
The less irrigation during fruiting period, the higher the EC in root zone. EC of rockwool ranged 3 to 8ds/m while that of cocopeat was stable at 3~5dS/m by controlling irrigation amount.
The growth and fruit size of cocopeat slab were better and bigger than those of rockwool. Reducing irrigation amount in slabs during fruiting period decleased the growth of plants and size, pericarp and weight of fruits, but soluble solids increased.
The less irrigation amount during fruiting period in rockwool culture, the less the fruit setting it was opposite in cocopeat culture. The yield of the plants irrigated at 25~50% level in cocopeat culture during fruiting period was higher than those irrigated at 100%.
2. Effect of kind of slabs on growth of sweet pepper
This study was carried out to investigate the differences in growth of sweet pepper affected by the kinds of slabs: cocopeat-air(chip:dust=50:50 included fiber), used cocopeat-air, cocopeat-duo (chip:dust=20:80 included fiber), and rockwool(Dry master, Grodan Co.).
Water content of the rockwool slab was reduced to 70% by 4 weeks, while if took 5~7 week to reach the same water content with other cocopeat slabs.
The highest EC in root zone was maintained in rockwool slabs; rockwool was in the range of 3~8ds/m while that of cocopeat-duo was stable at 3~4dS/m.
The height, leaf size and internode length of the plants in cocopeat-duo slabs were the most with the fewest fruit number; fruit numbers were similar at 4.5 fruits per plant with other slabs.
3. Nutrient composition of sweet pepper in cocopeat culture
This study was carried out to investigate the effect of nutrient solution made by taking the drained water into account on growth and yield of sweet pepper in cocopeat culture.
The concentrations of NO₃-N, and Ca of drained solution of used cocopeat slab were especially high. The plants of the new slab were hight than those of used one, and leaf size of the composited solution by drain water was bigger than that of standard solution. Fruit size and yield was not affected.
담배가루이의 발생동태와 친환경적 방제전략 개발
This study has been aimed to develop the environmentally friendly strategies for the lilverleaf or sweetpotato whitefly (Bemisia tabaci) management on the Paprika cultivated in the green house conditions. The population dynamics of the pest were intensively monitored in relation to the orientation of the green house, the location of host crops in the green house, and the position within the host crop in various height. Based on the research information, the ways of pesticide applications have been developed in reducing their adverse effects to the natural enemies.
The changes in the population density of B. tabaci were measured in the lower, middle, and upper parts of plants a week interval from March to May when the pest density was usually increased sharply after the winter suppression in the two selected Paprika and one hot pepper (organic) green houses in Jinju and Hamahn area. The yellow sticky traps and direct count were applied for the density measurement
In the direct observation, there had been no significant difference in the adult and nymphal density of B. tabaci depending on the different plant parts observed. However, the remaining emergence capsules were higher in the lower parts indicating the results of accumulation of adult emergence in the lower parts of the plants. In the yellow sticky trap observation, adults were caught higher in the upper part of the plants which indicates the white fly prefer staying young leaves for oviposition. The sticky trap was most efficient for monitoring and removing the adult population when placed in the upper part of the host plant.
The major source of initial pest infestation in the green house has been considered from the invading population from outside. To understand the significance of invading population on the initial establishment of B. tabaci, yellow sticky traps were placed outside, at ventilation path, and inside of the green houses in the selected Paprika and hot pepper (organic) green houses. The trap monitoring was carried out one week interval for one year.
The results showed that the increased population of B. tabaci in the period of April to July were actively moved out to the neighboring weeds from the green house when the crop were terminated and removed in July. They were the primary source of invading population through the ventilation openings when the crop was reestablished in the house late August. The invasion was continued until the openings were completely closed in late October. B. tabaci was maintained in low density during the winter season then resume their increase as the temperature went up in Spring.
The sticky traps are widely used not only for monitoring pest population but also for the reduction of the invading B. tabaci population. We have evaluated the efficiency of yellow traps sold from various manufactures. The product of Sesil, Copert Korea, and Green Agrotech were tested.
The blue sticky traps did not attract white flies but attract trips, however the rate of attraction was still lower than yellow ones. The blue sticky traps seemed to be efficint to measure the trips population changes, since they mainly attract trips species. Among yellow sticky traps from three manufactures, The traps from Copert Korea were slightly more efficient than the product of Sesil and Green Agrotech, however the efficiency based on the price(cost) seemed to be much more higher in Sesil product than the other two.
From the previous results, the initial population of B. tabaci from the invasion was critical in subsequent population increase and damage to the crop. Suppressing the initial density is also important for the successful introduction of natural enemies. Four systemic pesticides, Carbofuran, Thiametoxam, Imidacloprid, and Acetamiprid, were treated in the root zone during two stages of the seed germination and cube transplanting. Imidacloprid 1.5g/cube treatment was the most effective in control of B. tabaci without plant toxicity at 35 days after treatment.
Insecticidal activity of ten treatments including six environmently friendly agricultural materials(EFAMs), a cooking oil and yolk mixture(COY) and three pesticides against sweetpotato whitefly, Bemesia tabaci on Paprika in the laboratory and small scale glass house was evaluated in this study. All treatments showed insecticidal activity to Bemesia tabaci. Oviciadal activity in laboratory test presented 89%, 88.3%, 86.2%, and 80.1% at acetamiprid WP, COY, two kinds of EFAMs(Hifarm 1000x, 2000x) respectively. The mortality of Bemesia tabaci on Paprika in glasshouse test showed 62% ~ 90.3% respectively. But phytotocicity test showed that EFAMs presented phytotocity symoptom slightly on paprika plant even though good efficacy to the whiteflies.
In conclusion, B. tabaci caused serious damage to Paprika by establishing their density at the initial stage of the crop. The invasion from the naboughering weeds outside of the green house usually occurs at the initial crop establishment through the ventilation path. To prevent the initial population of B. tabaci to suppress their subsequent density increase can be done by the root zone application of Imidacloprid when transplanted in the cube. This will help giving sufficient time to the natural enemies for their establishment and maintaining the equilibrium of pest-natural enemy balance throughout the whole crop period.
장기간 저장을 위한 품종 선발 및 저장기술 개발
This study was conducted to find out optimum storage temperature and packing material, and to compare storability of paprika fruits among cultivars and between growing methods. 'Mirage' and 'Chelsea' fruits were stored for 32 d at 5, 8, and 12℃. Weight loss (WL) and firmness loss (FL) of both cultivars increased as storage time prolonged, regardless of temperature. Higher WL of fruits was observed at lower storage temperature. Both cultivars showed fruit rotting from a 16-d after storage and slightly higher rotting was observed with 'Chelsea' fruits. Electrolyte leakage (EL) of both fruit discs was higher at lower temperature. 'Chelsea' appeared to be more susceptible to chilling injury than 'Mirage' because percent EL was higher with 'Chelsea' than with 'Mirage'. Fruit freshness was maintained well till 16-d storage, and then fruit quality deterioration increased by the end of storage. In general, less WL and FL of fruits and better maintenance of fruit quality was shown when fruits were stored at 12℃ than at 5 and 8℃.
WL increased while fruit FL decreased as storage time increased with all cultivars. Soluble solid contents (SSC) decreased during storage but increased by 4-weeks after storage. Except some cultivar, in general, fruits in red cultivars appeared to have higher SSC than yellow cultivars at harvest. Higher EL was shown with fruits of red cultivars at harvest and this trend continued during storage. 'Jubilee', a red cultivar, appeared to be less susceptible to low temperature with 19.5% of EL, the lowest among the cultivars. When paprika fruits were packed with polyethylene bags, all cultivars showed higher WL at lower temperature. WL of fruits was not affected by fruit ripening stage. During storage, all cultivars showed pitting symptoms at 1℃, whereas pitting was not developed at 10℃. Activity of superoxide dismutase was higher in 'Ferrari' showing the lowest pitting symptoms and those fruits of red-ripe fruits, regardless of cultivar.
Fruit quality change during storage was not affected by greenhouse types. After a 21-day storage at 1℃, fruit firmness was 0.82 N regardless of house types. Total soluble solids were higher in the fruits from the filmhouse than from the greenhouse. The highest loss of fruit weight was observed in the fruits grown in the glasshouse and stored at 1℃, whereas the lowest was in the fruits grown in the filmhouse and stored at 10℃. There was no difference in electrolyte leakage between the treatments. Higher respiration was observed in those fruits grown in the glasshouse. After storage at 1℃ for 30 days, no fruit-rot occurred regardless of house types. When stored at 10℃, however, 16% of the fruits grown in the filmhouse rotted.
착색단고추를 이용한 가공 상품 개발
1. 착색단고추를 이용한 스폰지 케이크의 제조
This study investigated the quality characteristics of sponge cakes manufactured at various addition level of special cultivar paprika powder.
The viscosity, specific gravities, colors, textural characterstics and sensory evaluation of sponge cakes containing 2%, 4%, 6%, 8% and 10% paprika powders were measured. The viscosity and specific gravity tended to increase according to the addition of paprika powder. Substituting paprika powder for flour also resulted in decreased lightness and increased redness and yellowness of the cake crust. The color of cake crust became darker as the amount of paprika powders increased. The hardness of cakes containing paprika powders was higher than control without paprika powders. The results of sensory evaluation showed that overall acceptability of sponge cakes containing 2% paprika powder was higher than control without paprika powder.
2. 착색단고추를 이용한 식빵 및 발효주 개발
This study investigated the quality characteristics of white breads and fermented wine with addition of paprika powders prepared from different cultivars(special, fiesta). The volumes of breads dough and colors, textures and sensory evaluations of white bread containing 0.5, 1 and 2% paprika powders were measured.
The volume tended to increase according to the addition of paprika powder The colors of the bread crumb become light as the amount of paprika powder increased. The hardness of breads containing paprika powders was higher than control breads without paprika powders. The sensory evaluation showed that the overall acceptability of white breads containing 1% paprika powder was higher than other breads added paprika powder.
The total acidity, pH, alcohol content and colors according to cultivars were investigated. The total acidity of special cultivar was 0.534 and fiesta cultivar was 0.588. The pH of fermented wine was 4.7 in special cultivar and 4.54 in fiesta cultivar. The alcohol content of special cultivar was higher than fiest cultivar. The lightness of fermented wine investigated 92.02 in special cultivar and 74.80 in fiesta cultivar.
3. 착색단고추를 이용한 기능성 과자 및 양갱 제조
This study investigated the quality characteristics of cookies and yanggaeng manufactured at various addition level of Paprika powder(red, yellow). To establish the additional amount of paprika powder, physicochemical and sensory analysis were conducted. The proximate compositions of the cookies using red and yellow paprika powder were highly showed in the order of nitrogen free extract, crude fat, moisture, crud protein, crude ash. A water activity tended to decrease with increasing addition levels of the paprika powder. The lightness of cookies decreased with increasing addition levels of the paprika powder. The hardness among the textural characteristics of cookies according to the addition paprika powder were high. The results of sensory evaluation showed best acceptability when paprika powder was added at 2% level into cookies.
A water activity of yanggaeng added red and yellow paprika powder showed about 0.9. The lightness decreased according to the addition paprika powder and a yellowness increased. The textural characteristics of yanggaeng according to the addition paprika powder showed highly hardness and cohesiveness, the results of sensory evaluation showed best acceptability when paprika powder was added at 1% level into yanggaeng.
시장경쟁력 향상을 위한 경영 및 유통관리전략 개발
This study is aimed at finding out the development strategies of paprika industry by investigating the production and marketing and providing fundamental information. Main objective of this study is the comparison between marketing channels in Gyeong Nam. The volume of export on paprika has been continuously increased by government. As paprika has been recognized as higher income crop, the cultivation area of paprika has been increased. In 2007, the cultivation area of paprika is 343 ha, three times larger compared with 2000. Since exports as well as domestic consumption of paprika is increasing, the policy for production, marketing, consumption of paprika needs to be implemented by reflecting both the domestic consumption and exports. Based on the findings ; First, in this study, Followings are required in developing paprika industry ; Reduction of physical distribution cost that accounts for most of the marketing margin. Second, distribution and organizing a part of producers and establishing a shipment system for managing a large amount. Third, establishing a system for marketing a fair trade among export agents. Forth, trying to produce the paprika of high quality through the better facilities and environmental friendly cultivation skill. Fifth, developing and advertising the brand of Gyeong Nam paprika for unifying the whole paprika brands in Korea.
착색단고추 친환경 저장병 방제기술개발
1. The microflora of symptomless of paprika fruit surface at the farm and or on market were 12 species of bacteria including Bacillus lentimorbus (Table 1). and 5 species of fungi including Botrytis cinerea isolated (Table 2).
2. From the soft-rotted paprika fruits in zipper packs(Cleanwrap Co., Ltd., Korea), 8 bacterial isolates including Paeusomonas putida and 7 fungal isolates including Botrytis cinerea, were isolated. None of the bacterial isolates were to plant pathogenic, However, all fungal isolates were pathogenic on paprika fruit.
3. The gray mold isolates were found responsible for storage disease, i.e., paprika fruit soft rot at 10℃. Such a lower temperature profiles of Botrytis cinerea at corresponding temperature over other candidate fungi, should have been advantageous to take up the niches for infection site on paprika fruit, the optimum storage conditions of which ranges from 10 to 15℃. Therefore, this pathogen was evaluated as one of the highest risk potentials.
4. Four antagonistic bacteria were Pseudomonas cepacia, P. putida, Paeanibacillus macerans and Bacillus lentimorbus out of 15 bacterial isolates from soft-rotted paprika fruits under storage. Above Pseudomonas spp. and .Paenibacillus sp. inhibited mycelial growth of gray mold pathogen by dual cultures in vitro, but Bacillus lentimorbus was not that effectective. Further attempts were made to screen the inhibitory effects of their culture filtrates on the conidial germination and mycelial growth of Botrytis cinerea, which was limited to or slightly less than 20%. Therefore, it is suggested that another intensive research should improve the relevant techniques.
5. Chitosan solutions were found efficient to inhibit the hypal growth and spore germination in vitro at the concentration 0.1~0.2% significantly, which were confirmed promising at in vivo trials on the surface of paprika fruit for further attempts. The propolis at high concentration (10X, and 50X) were inhibitory to spore germination and the mycelial growth. However, at 100X solution, the effect were greatly reduced.
6. Heat treatment of conidial suspension at 50℃ or above remarkably inhibited the conidial germination. This was one of the most promising approaches with high practical value, since heat treatment delays the fruit ripening process mediated by the ripening hormone, ethylene.
7. The production of ethylene and CO₂ were monitored in the storage packs of paprika, which were previously treatment with various Chitosan and NaOCl solutions: Up to the 3rd week, level of ethylene maintained at the initial level of 3 ㎕C₂H₂kg-¹h-¹, which in forth week was dropped remarkably to 1㎕C₂H₂kg-¹h-¹ for both red cultivar Cupra and yellow cultivar Maserati. However, level of CO₂ generation tended to increase in 4 weeks of storage period for both cultivars.
Fruit was relatively firmer for cultivar Cupra than for yellow cultivar Marserati(Fig. 19). Fruit firmness was improved by treatments of Chitosan at 0.2% solution for Cupra or by both concentration of Chitosan for Maserati on the final 4th week of storage.
Sucrose concentration was least affected by any of the treatment for both cultivars with 7 ~8 brix, although better results were to be expected for firmer fruits with Chitosan at 0.2%. Fruit weight loss was lesser for firmer cultivar Cupra than for less firmer cultivar Maserati; the magnitude of percentage weight reduction at the plots treated with Chitosan 0.2% solution was about 0.7% for Maserati and ca. 0.3% for Cupra compared to these of untreated control plot. What's more encouraging is that Chitosan 0.2% solution worked for both contrasting cultivars to the equivalent level of fruit firmness for 4 weeks of storage.
8. Post harvest treatment of Chitosan in vivo resulted in 98 & 91% inhibition on conidial germination at 0.2 and 0.1% concentration, respectively. We also confirmed by SEM that chitosan particles distributed throughout the cuticular surface, which was previously sprayed with 0.1%.
고품질 균일과 생산을 위한 기형과 발생 방지 기술 연구
This experiment was conducted to find out the effect of low night temperature on flower development of sweet pepper (Capsicum annuum L.). Low night temperature did not affect flower size, number of petal and stamen and the length of stamen and anther. Low night temperature (LT; day/night, 28/13℃) caused shorter flower stalk length and ovary diameter, compared with high night temperature (HT; day/night, 28/20℃). No difference of fruit stalk diameter, and the number of locule and seeds were observed in fruit between LT and OT, but LT condition caused shorter fruit stalk and longer fruit length compared with those at OT.
When plants were grown at different day temperatures under a constant 10℃ night temperature, plant heights at 79-d after sowing were 13.0, 24.2, and 33.7cm at 20, 25, and 30℃, respectively. Plant growth was accelerated at the early stage but retarded at the beginning of fruit setting at 100 d after sowing at all temperatures. Number of days required to set fruit was shorter at 25℃ than at 20 and 30℃. Percent fruit set was higher in the plants grown at 25℃ day. The higher the day temperature the less the number of locules.
Pollen grain viability was higher in a germination medium with 10% sucrose. Pollen tube elongated quickly at the early stage of germination at all incubation temperatures. Pollen grains did not germinate at 10℃, The highest pollen germination was observed at 25℃ in both LT and NT plants. Pollen grain of NT showed higher percent germination than that of LT at all incubation temperatures. Pollen tube after a 24-h incubation was longer at NT than at LT. Percent pollen germination and pollen tube elongation speed increased when plants were grown under 25℃ day/10˚ night.
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