본 연구는 ‘암기조생’ 감귤 과실의 표면온도와 일사량 간의 상관관계를 분석하여 일소가 유발되는 과실 표면온도를 예측 하고 일소 발생을 경감시키고자 수행하였다. 이를 위해 기온 이 31℃일 때 30분 간격으로 5분 미세살수와 1% 탄산칼슘, 4% 카올린 용액을 10일 간격으로 3회 엽면살포하여 일소과 발생과 과실 품질을 조사하였다. 과실 표면온도는 일사량과 R = 0.788(p < 0.01)로 유의한 정의 상관관계를 나타냈으며 한 낮에는 기온보다 최고 16℃가 높았다. 과실 표면온도를 추정 하는 회귀식 y = 0.099 × (대기온도) + 0.018 × (일사량) + 20.779(R = 0.687, p < 0.01)을 도출하였다. 30분 간격으로 5 분 미세살수시 수관 내부 온도가 무처리보다 5.1℃ 낮았다. 일 소과 발생률은 미세살수구가 2.1%로 무처리구보다 2배 이상 낮았고 통계적으로 유의성을 나타냈으나, 과실 품질은 처리 간에 비슷하였다. 햇빛을 반사하거나 미세살수를 실시하여 과실 표면온도를 낮추면 일소 발생을 줄일 수 있을 것으로 보 인다.

Carbonaceous thin films were prepared from acetylene and argon gases by plasma assisted chemical vapor deposition (Plasma CVD) at 873 K. The carbonaceous thin films were characterized by mainly Raman spectroscopy, and their electrochemical properties were studied by cyclic voltammetry and charge-discharge measurements in propylene carbonate (PC) solution. Raman spectra showed that crystallinity of carbonaceous thin films is correlated by the applied RF power. The difference of the applied RF power also affected on the results of cyclic voltammetry and charge-discharge measurements. In PC solution, intercalation and de-intercalation of lithium ion can occur as well as in the mixed solution of EC and DEC.

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.