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최선우,임주락,김주희,이공준,문영훈,정성수,이기권,Choi, Seon Wu,Lim, Ju Rak,Kim, Ju-Hee,Lee, Gong-Jun,Moon, Young-Hun,Cheong, Seong-Soo,Lee, Gi-Kwon 한국응용곤충학회 2015 한국응용곤충학회지 Vol.54 No.1
잎브로콜리에 심각한 피해를 주는 배추좀나방의 적절한 방제시기 설정을 위한 기초자료로 이용하기 위하여 유충접종밀도와 잎브로콜리 피해량의 관계를 분석하여 경제적피해허용수준과 요방제 수준을 설정한 결과는 다음과 같다. 배추좀나방 3~4령 유충을 주당 0, 0.5, 1.0, 1.5, 2.0마리를 5월 24일에 접종하고, 6월 1일, 6월 9일, 6월 18일에 발생밀도와 엽수량을 조사한 결과, 초기 접종밀도가 증가할수록 배추좀나방의 발생 밀도는 증가하였고 시간이 경과할수록 엽수량은 감소하였다. 이를 토대로 배추좀나방의 접종밀도와 수량감소율을 회귀식을 이용하여 분석한 결과 y=1636-394x ($R^2=0.79^{***}$)로 추정되었다. 잎브로콜리에서 5% 피해율을 경제적 피해한도로 볼 때 배추좀나방의 경제적피해허용수준은 10주당 2~3마리이고, 요방제 수준은 10주당 1-2마리 수준으로 추정된다. This study was conducted to estimate the economic injury level (EIL) to leaf broccoli (leaf vegetable) by the diamondback moth (Plutella xylostella L.) in 2007 and obtain basic data for pest management. To investigate the relationship between initial density of diamondback moth larvae and broccoli leaf yield, experimental plots with five treatments (0, 0.5, 1.0, 1.5 and 2.0 larvae per plant) as initial density were established. We inoculated larvae on cheesecloth covering to survey changes in larval density. When grown for consumption, leaves of broccoli are harvested in periods. High levels of larvae were associated with significant reductions in leaf yield. There were 0%, 15%, 35%, 42%, 44% yield reductions due to a density of 0, 0.5, 1.0, 1.5, 2.0 diamond back moth larvae per plant, respectively, 25 days after larva inoculation. The regression equation used to predict leaf yield based on the number of initial larvae per plant was y = 1636-394x($R^2=0.79^{***}$>). EIL of the diamondback moth on leaf broccoli was 2~3 larvae per 10 plants for a damage level of 5%. The economic threshold was 1~2 larvae per 10 plants. Thus, diamondback moth management should be initiated when 1~2 larvae appear on 10 plants.
최소라,유영진,안민실,송은주,서상영,최민경,송영은,한현아,소순영,이기권,송영주,김정곤,Choi, So Ra,Yu, Young Jin,Ahn, Min Sil,Song, Eun Ju,Seo, Sang Young,Choi, Min Kyung,Song, Young Eun,Han, Hyun Ah,So, Sun Young,Lee, Gi Kwon,Song, Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3
This study was conducted to investigate the quality characteristics of instant gruel containing ear mushroom and black rice with the goal of improving the added value and increasing the consumption of ear mushroom. To make ear mushroom instant gruel using the puffing technique, the proportion of white rice to black rice and the amounts of dried ear mushroom added ranged from 75~100% : 25~0% and 0~4%, respectively. Based on rapid visco analysis (RVA) of gruel powder, peak viscosity, holding strength, final viscosity and set back increased as we increased the proportion of dried ear mushroom and decreased that of black rice. The gruel made of 80% white rice : 20% black rice and 3% dried ear mushroom contained $18.53{\mu}g/100g$ vitamin $D_2$, 3.73 g/100 g dietary fiber and is therefore expected to improve bone health and bowel movement. Also, the DPPH free radical scavenging activity for this gruel was 56.7%, which indicates high antioxidant activity. In contrast, using 100% white rice or 75% white rice : 25% black rice adversely affected the taste and flavor of the gruel. 본 연구는 국내 재배면적이 확대되고 있는 목이버섯의 부가가치 향상과 소비량 확대를 위해 팽화기술을 접목한 목이버섯 즉석죽을 제조하고, 품질특성을 조사하여 실버층에 쉽게 적용할 수 있는 제품을 개발하고자 하였다. 백미와 흑미를 75~100%와 25~0%로 혼합한 후 비타민 $D_2$와 식이섬유 함량이 높은 건목이버섯을 0~4%로 첨가하여 호화도, 영양성분, 항산화성 및 관능 등을 조사하였다. 즉석죽 분말의 호화도는 건목이버섯 첨가량이 증가할수록, 흑미 첨가량이 감소할수록 최고점도와 유지강도, 강하점도, 최종점도, 노화점도가 증가하는 경향이었다. 백미 80%와 흑미 20%를 혼합한 후 건목이 버섯 3%를 첨가한 즉석죽은 비타민 $D_2$ $18.53{\mu}g/100g$, 식이섬유 3.73 g/100 g이 함유되어 있어 뼈의 형성과 유지와 배변 활동 촉진 효과가 기대되었다. 또한 DPPH free radical 소거능도 56.79%로 나타나, 항산화성이 높아 실버층의 건강에 기여할 것으로 기대되었다. 본 실험 결과, 목이버섯은 기능성 가공제품 개발의 소재로서 사용가치가 매우 높아 실버층뿐 아니라, 다양한 연령층에 적합한 가공제품 생산에 응용가능하리라 생각된다.
서상영 ( Sang Young Seo ),유영진 ( Young Jin Yoo ),강찬호 ( Chan Ho Kang ),최규환 ( Kyu Hwan Choi ),진성용 ( Sung Yong Jin ),김치선 ( Chi Seon Kim ),이기권 ( Gi Kwon Lee ),송영주 ( Young Ju Song ) 전북대학교 농업과학기술연구소 2015 농업생명과학연구 Vol.46 No.2
This study was carried out to develop a dropwort(Oenanthe javanica) beverage fermented by lactic acid bacteria isolated from Kimchi. One of the lactic acid bacteria, L. inopinatus BK-3 which has high efficiency of fermentation ability, was selected. Lactic fermentation of dropwort extract added white sugar had higher level of total acidity(0.80%) than other sugars. The suitable ratio of bean sprout, optional ingredient, was 25%(w/w) that shown total acidity was 0.71%, lactic acid bacteria was 12.3(log 10 CFU/mL), overall acceptability was 4.2 point and alcoho dehydrogenase(ADH) activity was 81.9%. As the extraction yield increased, the total acidity, number of lactic acid bacteria and content of total polyphenol tended to decrease, but overall acceptability and ADH activity tend to increase. The change in total acidity and number of lactic acid bacteria were higher as the storage period increased, but the content of total polyphenol was lower. So, the suitable storage period was recommended 2 weeks at 4℃. There were no harmful microorganisms in the dropwort fermentation solution stored for 4 weeks at 4℃.