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소재우 ( Jae Woo Soh ),한경숙 ( Kyung Sook Han ),이성찬 ( Seong Chan Lee ),박종한 ( Jong Han Park ),김경남 ( Kyoung Nam Kim ) 한국국제농업개발학회 2014 韓國國際農業開發學會誌 Vol.26 No.2
Different environment-friendly materials such as copper hydroxide, sulfur, plant essential oil, rosemary oil and BP mixed microbial agent were tested to find out the control effect on pepper anthracnose. To the spore germination, inhibition effect of soluble sulfur and BP mixed microbial agent were the highest as 90.4-99.3% and 83.4-96.6%, respectively. To the mycelium growth, inhibition effect of BP mixed microbial agent was the highest as 83.5-98.3%. Copper hydroxide showed the most protective effect on the non-wounded fruit as 85.5-93.1%. While, soluble sulfur was the most protective effect on wounded fruit as 75.4-79.5%. Soluble sulfur also revealed the curative effect on non-wounded fruit as 70.3-74.1%, but C. dematium and C. acutatum have slight therapeutic effect on wounded fruit with about 30%, while other environment-friendly materials had no effect. From two cabin experiments for the prevention effect of environment-friendly materials, Colletotrichum was verified from the most treated plots. From environment-friendly materials especially from BP mixed microbial agent, inhibition effect of spore germination and mycelial growth of C. gloeosporioides had high but low in that of C. capsici, thus it showed difference according to the species belongs to Colletotrichum. In case of prevention effect of environment- friendly materials due to Colletotrichum from pepper fruit, there was partial effect not similar to the two cabin experiments. From copper hydroxide and soluble sulfur treatment plot which were verified to have prevention effects on non-wounded fruit, it was high in C. dematium and low in C. capsici and G. cingulata. Also, due to Colletotrichum, sulfur treatment plot which were verified to have prevention effect on non-wounded fruit resulted to insignificant difference.
소재우 ( Jae Woo Soh ),한경숙 ( Kyung Sook Han ),이성찬 ( Seong Chan Lee ),박종한 ( Jong Han Park ) 한국국제농업개발학회 2014 韓國國際農業開發學會誌 Vol.26 No.2
This research was performed to establish basic technology of chemical control and the degree of contamination of P. brassicae by researching the soil contamination of the regions well known as the major producer of summer Chinese cabbage. As places well known for summer Chinese cabbage, 12 out of 15 in Pyeongchang-gun. Seven out of 11 regions in Samcheok-si and Taebaek-si resulted positive for P. brassicae contamination. It was found out that the soil contamination rate of P. brassicae was 80 % in Pyeongchang-gun, 63.6 % in Samcheok-si and Taebaek-si. The 10 places where the Chinese cabbage clubroot was verifiable by naked eye were 100 % confirmed by the PCR test of the P. brassicae soil contamination. Thus, the P. brassicae soil contamination could be diagnosed by the simple PCR test and it could be utilized as an index for deciding chemical control.
소재우(Jae-Woo Soh),이용범(Yong-Beom Lee),남상용(Sang-Yong Nam) 한국원예학회 2013 원예과학기술지 Vol.31 No.1
This study was carried out to calculate the genic values of days for flowering in commercial breeding lines of Korean hot pepper (Capsicum annuum L.). Two breeding lines of pepper ‘#2132’ (P₁) early-flowering, and ‘#1308’ (P₂) medium-late flowering, and their F₁ and F₂ generations were used in this study. By using partitioning method (Thseng and Hosokawa, 1971, 1972), it was possible to estimate, from the F₂ generations, the number of effective factor pairs differentiating the two parents. It was found out that the two parents were differentiated by two effective factor pairs, A:a and B:b. In the breeding lines used, the inheritance of days to flowering showed that the F₁ flowered a little earlier than the earlier flowering parent through the effect of over-dominance. However, F₂ flowered earlier or later than both parents through transgressive segregation. Conclusively, the magnitude of genic effects of A-a gene in flowering days was -13.81 days, and B-b gene was -6.73 days. The interaction between the twonon-allelic factors using partitioning method was -5.26 days.
관능평가를 이용한 고추의 맛에 관여하는 성분 요인 분석
소재우(Jae-Woo Soh),최기영(Ki-Young Choi),이용범(Yong-Beom Lee),남상용(Sang-Yong Nam) (사)한국생물환경조절학회 2011 생물환경조절학회지 Vol.20 No.4
한국 건고추 6종 슈퍼마니따, 독야청청, 신세계, 왕대박, 한반도, 청양 고추의 capsaicinoid, 유리당, 유기산 함량을 분석하고, 추출 현탁액의 고추 맛 관능평가와 비교하였다. 한국 건고추의 capsaicinoid 함량은 37.8~164.1㎎ㆍ100g?¹, 유리당 함량은 9.3~18.2㎎ㆍ100g?¹, 유기산 함량은 8.1~14.7%이었다. 고추 분말추출 현탁액의 신미 관능평가는 고추의 capsaicinoid 함량과 완전히 일치하였지만 고추 기호도에 대한 관능 평가와는 유효하지 않았다. Capsaicinoid, 유리당, 유기산 함량간의 다중회귀 결과 상관계수 0.927과 회귀계수 0.906으로 높았다. 그렇지만 capsaicinoid와 유리당 2개의 변수를 이용한 관계식을 회귀분석한 결과 R² = 0.884의 높은 선형성을 가지는 Y = 0.69X + 0.11를 얻어 고추맛의 관능평가를 위한 매운맛과 총 유리당을 통한 계량적 해석이 가능하였다. The contents of capsaicinoid, free sugars and organic acids of six varieties of Korean hot pepper, Supermanita, Dokyacheongcheong, Shinseokyeoi, Wangdaebak, Hanbando, and Chungyang, were measured. The sensory evaluations of its extracts were compared in order to investigate the indirect effect or reaction of the composition of taste components on sensory acceptability of Korean hot pepper. The contents of capsaicinoid were considerably from 37.8 ㎎ㆍ100 g?¹ to 164.1 ㎎ㆍ100 g?¹, and the contents of free sugars were from 9.3% to 18.2%, and the contents of organic acids were from 8.1% to 14.7% in Korean hot peppers. Although the pungent sensory evaluation of water extract of pepper powder was completely accordant with instrumental analysis result of capsaicinoid contents, they did not show a significant relationship to the sensory of taste. Multiple regression with capsaicinoid (CAP), total sugars (TS) and total organic acid (TOA) contents increased the correlation coefficient for sensory of taste to r = 0.927 and the coefficient of determination for them to R² = 0.906. However, we suggest the more efficient function for it which is composed of two independent variables only. As the result, a regression equation of Y = 0.69 X + 0.11 with R2 = 0.884 was obtained for quantitative analysis of sensory evaluation of pepper taste by two factors between capsaicinoid and total free sugar.