The oyster mushroom is a widely cultivated edible mushroom in Korea. It is a regionally specialized crop in Gyeonggi-do, where 68% of the national production is produced. The present study was conducted to develop a new, highquality cultivar with stable cultivation. ‘Manseon’ is a new variety of oyster mushroom suitable for bottle culture. It was produced by mating monokaryons isolated from ‘HB-18’ and ‘P15159-16’. The optimal temperature for ‘Manseon’ mycelial growth was 26–29 °C on potato dextrose agar (PDA) medium and for primordia formation and the growth of fruit bodies the optimal temperature was 18–19 °C on sawdust medium. Spawn running required 30 d, primordia formation required 4 d, and fruit body growth in the bottle culture required 4 d. Regarding the characteristics of the fruit bodies, the pilei were round and dark grayish brown, stipe color was white, and stipe shape was short and thick. The yield per bottle was 192.7 g/1,100 cc, which was 9% higher than that of the control strain (Suhan-1ho). The physical properties of springiness, cohesiveness, gumminess, and brittleness of stipe tissue were 87.9%, 77.4%, 445.1 kgf, and 389.6 kgf, respectively.

This study aims to select eggplant cultivars adaptive to the hot temperature period greenhouse climate by water consumption, and growth performance of plants and fruits of different European eggplant cultivars, including ‘Bartok (BA)’, ‘Bowie (BO)’, ‘Black Pearl (BP)’, ‘Ishbilia (I)’, ‘Mabel (M)’, ‘Vestale (VE)’ and ‘Velia (VL)’, in substrate hydroponic cultivation under hot and humid greenhouse conditions. On the 118 DAT, the leaf number and stem dry weight were highest in ‘VL’, followed by ‘M’, and there was no significant difference in leaf dry weight among cultivars. The marketable fruit number per plant was 16.4 for ‘M’, which was higher than other cultivars, and ‘VE’ and ‘VL’ were 8.5 and 8.8, respectively. The weight per fruit was low for ‘M’ at 136 g, and the highest in ‘VE’ and ‘VL’ at 332 and 281 g, respectively. There was no significant difference in fruit production per plant. In this study, ‘M’, which has high water use efficiency and a large number of fruits, and ‘VL’, which required less quantity to water consumption for producing 200 g of fruit and had a high product weight, will have excellent adaptability in the UAE greenhouse condition.

This study was conducted to apply with an air duct for the cooling and a utilizing cultivating method that uses the fruiting node and the defoliation to the high-temperature vertical and hydroponic cultivation of the oriental melon. The lower fruiting node (LF) was to remove all third vines generated from 5 nodes of a secondary vine. The higher fruiting node (HF) was fruiting on the third vine generated from a first node of the third vine. The direction of the stem string; upward (UW), downward (DW). Four treatment conditions were applied with the LF-UW, LF-DW, HF-UW (control), and HF-DW. The leaf age of melon leaves was measured for photosynthesis at 3 days intervals, and the fruit characteristic was conducted on 79 fruits in each treatment. The photosynthesis rate steadily increased after leaf development, reaching 20.8 μmol CO2·m-2·s-1 on the 10 days, gradually increasing to 21.3 μmol CO2·m-2·s-1 on the 19 days, and reaching 23.4 μmol CO2·m-2·s-1 on the 32 days. After that, it lowered to 16.8 μmol CO2·m-2·s-1 on the 38 days and dropped significantly to 7.6 μmol CO2·m-2·s-1 on the 47 days. As a result of the fruit characteristics by fruiting nodes, the treatments of the fruit length was 12.6-13.4 cm, respectively, which was significant, and the fruit width was 7.9- 8.6 cm, respectively, was not significant. The soluble content ranged from 12.9 to 15.7°Brix, and the significance of all treatments, and higher than of LF-DW and HF-UW. The photosynthesis rate of melon leaves was good until 32 days after leaf development, but after that, the rate decreased. As for fruit quality, it was conformed that melons can be cultivated at the LF because the fruit enlargement and soluble content dose not decrease even when set at the LF. Results indicated that those can be used for LF and defoliation in the development of vertical and hydroponic cultivation method in high-temperature season.

This study investigated the quality characteristics of the traditional rice cake of Gijeongtteok added with an extract from Cudrania tricuspidate fruit and different amounts of kimchi broth. The pH measurement showed a significant decrease with the increase of the kimchi broth from pH 5.48 (control) to 4.86 (KG180). Hunter color L-values were decreased while redness and yellowness were increased as the amount of kimchi broth increased. Texture profile analysis showed that hardness and adhesiveness significantly increased and decreased as the amount of kimchi broth increased. Gijeongtteok with kimchi broth (KG180) had the lowest specific volume with increased gummy layers in the crumb structure. Sensory evaluation of color, flavor, taste, appearance, and overall acceptance for various levels of kimchi broth showed that the KG140 sample had the highest acceptability. Therefore, this study suggests that Gijeogtteok made with the KG140 mixing ratio has excellent quality and sensory characteristics.

생물환경조절학회지 30권 3호에 게재된 논문의 그래프를 수정합니다.

This study was conducted to develop a precision automatic irrigation system in a nursery by considering the problems and improvements of manual and the conventional automatic irrigation system. The amount of irrigated water between the conventional automatic irrigation system and manual irrigation was 28.7 ± 4.4 g and 14.2 ± 4.3 g, respectively, and the coefficient of variation was less than 30%. However, the coefficient of variation of the conventional automatic irrigation system of 15%, was higher than that of manual irrigation of 30%. The irrigation test using the developed uniform irrigation system attached with the nozzle of a spray angle 80° and most highest uniformity was at height 600 mm. And coefficient of variation of the irrigation uniformity at the center part was within 20%, but irrigation amount of the edge part was lower 50% and over compared to the center part. As a result of a tomato grafting seedling cultivation test using the developed uniform irrigation system, the average plant height of seedling at the edge part was 28 mm but plant height at the center part was higher as 72 mm. Therefore, it was necessary to apply additional irrigation device at the edge part. The irrigation uniformity of the edge concentrated irrigation system was investigated that the irrigation amount of the edge part was irrigated by more than 50% compared with the center part, and coefficient of variation of the irrigation amount at the center part was less than 30%. As a result of a cucumber grafting seedling cultivation test using the edge concentrated irrigation system, the plant height of seedlings in the edge and central part of cultivation bed were 24% and 26%, respectively, so irrigation uniformity was higher then the uniform irrigation system. In order to improve the uniformity of seedlings, it is necessary to adjust the height of boom according to the growth of the seedling by installing a distance sensor in the overhead watering and boom irrigation system.

본 연구는 다년생 목본작물인 과수 바이오매스 부문의 온실가스 배출･흡수량을 우리나라 국가 온실가스 인벤토리 보고 시 고려되어야 할 적정 산정 방법을 모색하고자 수행되었다. IPCC 가이드라인에 따라 적정 산정 수준을 모색한 결과, 향후 우리나라에 알맞은 적정 산정 수준 (Tier)은 국가 고유의 활동자료와 국가 고유 배출흡수계수를 활용하는 수준 2 (Tier 2)로 나타났다. 국가 고유 배출흡수계수가 없어 수준 1 (Tier 1)을 적용해야 하는 현 시점에서는 매년 활동자료인 과수 재배면적 통계를 발표하기 때문에 손실획득법보다 축적차이법으로 산정하는 것이 적정하다. 수준 2에서 시범 산정한 결과, 이 부문의 상대적으로 낮은 중요도와 산정의 단순성 및 비용을 고려할 경우, 활동자료에 있어 단순화한 하위 범주를 사용하고 성숙목과 미성숙목을 구분하지 않는 것이 적정하다. 반면 온실가스 감축정책에 따른 반응성을 고려한다면, 성숙목과 미성숙목을 구분하는 접근 방법이 적정하다. 산정된 탄소축적량의 불확도는 활동자료보다는 국가 고유 배출계수의 불확도에 의해 크게 좌우되어 향후 신뢰도 높은 국가 고유 배출계수의 개발이 필요한 것으로 나타났다.

A new strawberry cultivar ‘Misohyang’ was originated from the cross between ‘Darselect’ and ‘Wongyo 3111’ in 2009. Among hybrids, ‘Misohyang’, a superior individual possessing vigorous growth, capacity to early differentiate flower buds, and excellent physiological characteristics, was selected. Several tests conducted from 2012 to 2014 revealed that this cultivar was suitable for forcing culture due to its faster flowering and harvest time than ‘Seolhyang’. Fruits of ‘Misohyang’ were conical in shape with a red color, which turned dark red color when fruits were fully ripened. Although sugar contents in ‘Misohyang’ fruits were lower than those in ‘Seolhyang’, their aromatic properties were excellent in terms of synergy effect on perception of sweet flavor. In addition, ‘Misohyang’ fruits could maintain high hardness despite a warm temperature during spring. These physiological characteristics of fruits contribute to its high yields in spring, with an average fruit weight of 20 g. Regarding disease resistance, ‘Misohyang’ showed sensitivity to powdery mildew during nursery period and fruit ripening stage. Since the cultivar ‘Misohyang’ has an excellent flavor with attractive red color, sustainable hardness, and high yields in spring, it is expected to be popularly consumed not only for its fresh fruits, but also for its processed fruits.

This study was conducted to evaluate quality and anthocyanin content of ‘Tarocco’ orange fruit in order to support early harvest. Harvest times were set at 280 days after anthesis (DAA), 300 DAA, and 320 DAA (conventional harvest). The fruits were classified as those having an intense reddish color or a yellowish orange color in the rind. The fruits were stored during 45 days at 8oC, for low temperature storage, or 18oC, for room temperature storage in winter. The changes in the fruit quality were measured at 15-days interval. The reddish rind fruit had slightly higher sugar content than the orange fruits with yellowish rind, but had similar acidity. A sugar content of 13.0 oBrix or more was recorded for fruits harvested 280 DAA with 45 days of low-temperature storage. A similar finding was recorded after 15 days of low temperature storage for the fruits harvested 300 DAA with 30 days for the conventional harvest. The anthocyanin content was higher for fruits with later harvest time (37.8 mg·L-1) and longer storage period in both low and winter room temperatures (25.2-53 mg·L-1 and 10.3-51.9 mg·L-1, respectively). For all harvest periods, the peel and juice color intensity increased after 15 days of low temperature storage and remained constant regardless of the storage temperature. The result indicated that the fruit quality and anthocyanin content of fruits harvested 300 DAA was better than fruits harvested 320 DAA (conventional harvest), stored 15 days at 8oC or 30 days at 18oC after harvesting 300 DAA.

The purpose of this study was to investigate the impacts of cane-based fruiting position on fruit quality at harvest in a golden-flesh kiwifruit variety, ‘Sweet Gold’ (Actinidia chinensis var. chinensis). The vines were grown on a pergola-trained system, under a protected plastic film house in Jeju, Korea. The cane-based fruiting positions were classified into six sectors with three sectors acropetally from the trunk to the apex of the leader, and two sectors acropetally from the leader to the apex of the cane. Fruits positioned in sectors far away from the trunk (sectors three and six) tended to be heavier, whereas fruits in sectors close to the trunk (sectors one and four) exhibited higher dry matter, soluble solid contents, and flesh coloration. The highest firmness was obtained at the fruits positioned far from the trunk and leader (sector six). Titratable acidity was slightly impacted. The highest starch content was obtained from the fruits of sector six far from the trunk and leader, whereas the highest soluble sugar content was from sector one proximal to the trunk and leader. Results indicate appreciable variations in fruit quality parameters at harvest, among fruits at different fruiting positions within vines. However, these variations were inconsistent over the years, and there were no distinct correlations among these fruit quality parameters.

This study examined the quality characteristics and antioxidant properties of fruit and vegetable jellies mixed with Boswellia. Jellies were prepared with 0, 2, 4, 6, and 8% Boswellia, sugar and konjac. As a result, the pH of Boswellia jellies decreased to 5.19, 5.05, 4.94, and 4.84, respectively (p<0.001). Their L-value, a-value, b-value, and hardness increased significantly with increasing levels of added Boswellia (p<0.001), while individual phenolic compounds increased significantly with increasing levels of added Boswellia. Free sugars and organic acid contents had the highest bw10. The total phenolic compounds had the highest BW5 (112.9 mg TAE/g), BW10 (99.41 mg TAE/ g), and while the ABTS activities showed higher values than the control group. Overall, Boswellia can be used to produce high-quality jelly, which is expected to help develop excellent functional jelly products.