• Title, Summary, Keyword: cucumber

Search Result 1,374, Processing Time 0.04 seconds

Optimal growth conditions and economic analysis of sea cucumber releasing

  • Lee, Cheol;Choi, Sang Duk
    • Fisheries and aquatic sciences
    • /
    • v.23 no.4
    • /
    • pp.11.1-11.11
    • /
    • 2020
  • We tried to find the optimal growth conditions of sea cucumber and to analyze the economic effectiveness of the sea cucumber seedling release project in Korea. We first examined the optimal growth conditions of sea cucumber in the relating literatures. Then, we analyzed the economic effectiveness of the sea cucumber seedling release project of the Woncheon fishing village union of Gyeongnam Province in 2016-2018 by using the cost benefit analysis method. The net income of the release project of the Woncheon fishing village union was 69,850 Korean won. The benefit to cost ratio of the sea cucumber seedling release project of the Woncheon fishing village union was estimated to be 1.7, indicating that the project was economically feasible. In order to improve the economic feasibility of the sea cucumber release project, as we see in the case of the Woncheon fishing village union, it is necessary to manage the purchase of the sea cucumber seedling, to improve the recapture rate of sea cucumber, and to manage marketing of sea cucumber.

Quality Changes of Cucumber Kimchi Prepared with Different Minor Ingredients during Fermentation (부재료 첨가량을 달리한 오이 김치의 저장 기간에 따른 품질 변화)

  • Paik, Jae-Eun;Jung, Hyeon-A;Bae, Hyun-Joo
    • The Korean Journal of Food And Nutrition
    • /
    • v.19 no.4
    • /
    • pp.473-481
    • /
    • 2006
  • This study was carried out to investigate the properties of cucumber kimchi prepared with different minor ingredients(potato, puchu). Acidity, pH, color value, hardness, and lactic acid bacteria were measured under the condition of $10^{\circ}C$ for 25 days. Five conditions of making cucumber kimchi included: cucumber kimchi with puchu 300g(treatment 1, control), cucumber kimchi with potato 90g, puchu 210 g(treatment 2, 5-1), cucumber kimchi with potato 150g, puchu 150 g(treatment 3, S-2), cucumber kimchi with potato 210g, puchu 90 g(treatment 4, S-3), cucumber kimchi with potato 270g, puchu 30g(treatment 5, S-4). Hardness of cucumber kimchi appeared higher values as the potatoe's volume increased(S-1, S-2, S-3, S-4), during all fermentation days. The results showed very significant values in pH(p<0.001), acidity(p<0.001), 'L' of lightness(p<0.05), hardness(p<0.001), lactic acid bacteria(p<0.001) according to fermentation. And the results showed very significant values in 'a' of redness(p<0.01), hardness(p<0.001) according to cucumber kimchi samples. These results showed that fermentation patterns of cucumber kimchi were influenced by the different minor ingredients used.

Influences of Dietary Lipid Source on the Growth and Fatty Acid Composition of Juvenile Sea Cucumber Apostichopus japonicus

  • Seo, Joo-Young;Choi, Jin;Lee, Sang-Min
    • Fisheries and aquatic sciences
    • /
    • v.13 no.2
    • /
    • pp.127-132
    • /
    • 2010
  • A study was conducted to investigate the effects of dietary lipid sources on the growth and fatty acid composition of juvenile sea cucumber. For 12 weeks, three replicate groups of sea cucumber (average weight 1.4 g) were fed one of three diets, containing squid liver oil (SLO), soybean oil (SO), or linseed oil (LO) as a dietary lipid source, or a control diet (CON) without added lipids. Sea cucumber survival was not significantly different among dietary treatments (P>0.05). The highest weight gain was observed in sea cucumber fed the SLO diet, whereas the weight gain of sea cucumber fed the SO diet was the lowest among dietary treatments (P<0.05). No significant differences were found in the moisture, crude protein, crude lipid, and ash contents of whole sea cucumber body among dietary treatments (P>0.05). Concentrations of 20:5n-3 and 22:6n-3 were significantly higher in sea cucumber fed the SLO diet than in those fed on the other diets. The highest 18:2n-6 and 18:3n-3 contents were observed in sea cucumber fed the SO and LO diets, respectively. The results of this study suggest that squid liver oil could be used as a good lipid source in formulated diets for juvenile sea cucumber.

The End-effector of a Cucumber Robot (오이 로봇 수확기의 엔드이펙터)

  • 민병로;이대원
    • Journal of Biosystems Engineering
    • /
    • v.29 no.3
    • /
    • pp.281-286
    • /
    • 2004
  • The end-effector is the one of the important factors on development of the cucumber robot to harvester a cucumber. Three end-effectors were designed the single blade end-effector with one blade, the double blade end-effector with two blades and the triple blade end-effector with three blades. Performance tests of the end-effector, the fully integrated system, were conducted to determine the cutting rate by using two different kinds of cucumber. The success rates of cucumber cutting ratio of single end-effector, double end-effector and triple end-effector in laboratory. were 61.7%, 95%, 86.7%, respectively. The cutting rate of single blade or double blade was a little difference with respect to the different diameters of cucumber stem. However, the success cutting rate of the end-effector with triple blade was 61.7% under 29mm diameter of a grabbing stem section. The triple end-effector was not suitable for harvesting a cucumber, but was considered to be suitable for harvesting a grape, an apple and a tomato. The success rate of cucumber cutting ratio of triple end-effectors in greenhouse was 84%. The failure cutting rate was 16% which are due to abnormal shape of cucumber fruit.

Growth of Juvenile Sea Cucumber Apostichopus japonicus in Integrated Culture with Rockfish Sebastes schlegeli or Abalone Haliotis discus hannai (해삼(Apostichopus japonicus)과 전복(Haliotis discus hannai) 또는 해삼과 조피볼락(Sebastes schlegeli)과의 복합양식에 따른 해삼의 성장)

  • Choi, Jin;Lee, Sang-Min
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.47 no.6
    • /
    • pp.796-800
    • /
    • 2014
  • A feeding trial was conducted to investigate the growth and body composition of juvenile sea cucumber Apostichopus japonicus in integrated culture with abalone Haliotis discus hannai or rockfish Sebastes schlegeli. Triplicate groups of sea cucumber averaging $1.2{\pm}0.05g$ were cultured alone or with abalone or rockfish for 12 weeks. Survival of sea cucumber was not affected by co-culturing (P>0.05). Weight gain of sea cucumber cultured with rockfish was significantly higher than that of sea cucumber cultured alone (P<0.05), and did not differ from that of those cultured with abalone (P>0.05). These findings indicate that co-culturing sea cucumber with rockfish effectively improves the growth of sea cucumber.

CHLOROPHYLL FLUORESCENCE IN CUCUMBER (Cucumis safivus L.) AND PEA (Pisum sativum L.) LEAVES UNDER CHILLING STRESS IN THE LIGHT AND DURING THE SUBSEQUENT RECOVERY PERIOD

  • Ha, Suk-Bong;Eu, Young-Jae;Lee, Choon-Hwan
    • Journal of Photoscience
    • /
    • v.3 no.1
    • /
    • pp.15-21
    • /
    • 1996
  • To investigate the chilling sensitivity related injuries in the photosynthetic apparatus of cucumber leaves, the light-chilling induced alterations of chlorophyll fluorescence transients in cucumber leaves were compared with those in pea leaves. As an early effect of light-chilling, an increase in Fp/Fm$^*$ was observed in both pea and cucumber leaves, which was saturated by about 6 h chilling. However, the saturated value of Fp/Fm was almost 1.0 in cucumber, in contrast to about 0.8 in pea. During the recovery period after 24 h chilling, the light-chilling induced changes in pea seemed to be reversed, but those in cucumber leaves were thought to be irreversible, because Fo was increased significantly. Light-chilling caused significant decreases in qQ and qE in cucumber leaves, but qR was increased until 6 h, and decreased thereafter. In both pea and cucumber leaves, Fm was increased by 2 h dark treatment. The Fm from the predarkened pea leaf discs was higher than the value from the preilluminated ones during the whole period of light-chilling (500 $\mu$mol m$^{-2}$s$^{-1}$ PAR). However, the predarkened cucumber leaf discs showed a reduction in Fm and an increase in Fo during the 2 h chilling in the light. These results indicate that the causes of chilling sensitivities in photosynthetic apparatus of cucumber leaves are possibly related with the damage in PSI reaction center and the ability of acidification of lumen by PSII.

  • PDF

Effects of nitrogen fertigation on cucumber growth and nitrate in Soil under plastic film house (시설재배지에 질소관비 농도가 오이생육과 질산태 질소에 미치는 영향)

  • Kang, Seong Soo;Kim, Myung Sook;Kong, Myung Seok;Kim, Yoo Hak;Oh, Taek-Keun;Lee, Chang Hoon
    • Korean Journal of Agricultural Science
    • /
    • v.41 no.4
    • /
    • pp.385-390
    • /
    • 2014
  • To evaluate the impact of nitrogen fertigation on crop growth and $NO_3$-N concentration in the soil solution, field experiment for cucumber cultivation during spring and fall season were carried out in on-farm located in Byeongcheon-myeon, Chunan-si, Chungcheonnam-do. Supplying nitrogen of 120-150 mg/L by fertigation device into soil per week reached to maximum yields of cucumber fruits. However, cucumber growth did not show any significant difference between nitrogen levels. Nitrogen supply of 400 mg/L, highest N levels, did not affect cucumber growth. Difference between green values of cucumber leaves using RGB scores were closely related with cucumber yields, and therefore, this results suggests that green values of cucumber leaves could be used as a way of determining the application rates of nitrogen for cucumber cultivation period under fertigation system.

Synergistic Effects of Gliocladium virens and Pseudomonas putida in the Cucumber Rhizosphere on the Suppression of Cucumber Fusaium Wilt (오이 덩굴쪼김병 억제에 관한 근권정착능력이 있는 Gliocladium virens와 Pseudomonas putida의 협력효과)

  • 배영석;심창기;박창석;김희규
    • Korean Journal Plant Pathology
    • /
    • v.11 no.4
    • /
    • pp.287-291
    • /
    • 1995
  • Biocontrol agents, Gliocladium virens G872B and Pseudomonas putida Pf3, were compatible each other in colonizing cucumber rhizosphere, which contributed to a long-term inhibition of cucumber Fusarium wilt. G872B colonized successfully on the cucumber root system, irrespective of the introduction of Pf3. Pf3 also colonized well in the cucumber rhizosphere regardless of the presence of G872B. The individual strains effectively suppressed cucumber wilt up to 56 days after transplanting. The combined treatment of G872fB and Pf3 provided a long-term protection of about 80 days with the efficacy greater than that obtained by any individual strains under greenhouse conditions. These results suggest that the colonization of the biological control agents in the rhizosphere could be correlated directly to Fusarium wilt-suppressive potentials.

  • PDF

Stress Relaxation Properties of Cucumber under Bending Moment (휨 모멘트에 대한 오이의 응력이완(應力弛緩) 특성(特性))

  • Song, C.H.;Kim, M.S.;Park, J.M.
    • Journal of Biosystems Engineering
    • /
    • v.18 no.3
    • /
    • pp.262-269
    • /
    • 1993
  • Stress relaxation behaviors of the cucumber under bending moment were tested with UTM at three levels of loading rate and initial deflection ratio. Sample cucumber was selected from three cultivars of cucumber, Cheongjangmadi, Baekdadagi, and Gyeousalicheongjang, because these cultivars are the most popular grown cultivars in Korea. When the bending moment was applied to the cucumber sample, the effective span between simple supports was held a constant value of 116mm with consideration of the selected sample length. The objectives of this study were to develop the rheological models such as linear and nonlinear models of the stress relaxation for the cucumber samples, and to investigate the effects of loading rate and initial deflection ratio on the stress relaxation behavior of the cucumber. The results of this study may be summarized as follows : 1. Stress relaxation behavior of the cucumber could be well described by the generalized Maxwell model for each level of deflection ratio. But the stress relaxation behavior of the sample was found to be initial deflection ratio and time dependent, and it was represented the nonlinear viscoelastic model as a function of initial deflection ratio and time. 2. Stress relaxation behavior of the cucumber samples was very highly affected by the loading rate and the initial deflection ratio. The more loading rate and initial deflection ratio resulted in the more initial bending stress and after stress relaxation progressed more rapidly. 3. At the same test conditions, it was found that the stress relaxation rate of Cheongjangmadi was faster than that of other cultivars.

  • PDF

Effects of Preheating and Salt Concentration on Texture of Cucumber Kimchi during Fermentation (예열처리 및 염도가 오이김치의 숙성 중 질감에 미치는 영향)

  • Huh, Yoon-Jung;Rhee, Hei-Soo
    • Korean journal of food and cookery science
    • /
    • v.6 no.2
    • /
    • pp.1-6
    • /
    • 1990
  • The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmness and the contents of pectic fractions, hemicellulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumberkimchi and hese results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.

  • PDF