• 식물병연구
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• 제26권3호
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• pp.170-178
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• 2020

바이러스의 정확한 진단법 확립은 바이러스의 피해 및 확산을 예방하는데 매우 중요하게 작용한다. 대부분의 딸기 바이러스는 조직내에 낮은 역가로 분포하여 진단이 어렵고, 특히 딸기 조직은 다당류 및 페놀화합물의 함유가 많아 RNA 추출이 어려운 것으로 알려져 있다. 딸기 우량묘 생산에 필요한 바이러스 검정기술을 확립하기 위해 본 연구에서는 딸기 잎에서 바이러스 진단을 위해 가장 최적의 RNA 추출방법 정립을 위해 다양한 상용 키트와 시약을 이용하여 RNA 추출효율 비교하였다. 바이러스 진단을 통한 RNA 추출효율을 분석하기 위해 SMoV 감염주인 미홍 딸기 품종을 이용하여 다양한 단계에서 잎조직으로부터 RNA를 추출하고 바이러스 진단을 수행하였다. 식물 RNA 추출 방법 가운데 상업용으로 판매되는 RNeasy plant mini kit (Qiagen)를 이용하는 경우 본 연구에서 살펴본 one-step 또는 two-step RT-PCR 방법과 무관하게 SMoV의 검출이 잘 되었다. 또한, 딸기 우량묘의 바이러스 검정에 대한 신뢰있는 진단방법을 구축하기 위해 주요 딸기 바이러스인 strawberry mild yellow edge virus (SMYEV), strawberry mottle virus (SMoV), strawberry latent ringspot virus (SLRSV), strawberry crinkle virus (SCV), strawberry pallidosis associated virus (SPaV), strawberry vein banding virus (SVBV) 및 strawberry necrotic shock virus (SNSV) 7종에 대한 유전자 합성을 통해 진단클론을 제작하였다. 각 클론의 합성유전자를 기반으로 7종의 딸기바이러스 프라이머 세트를 설계하고 편리한 진단법 수행을 위해 동일한 PCR 조건을 설정하였다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2000년도 정기총회 및 동계학술심포지움
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• pp.49-49
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• 2000

Influence of onion on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Fructo-oligosaccharide strawberry jams with 10, 20, 30, 40% onion in place of strawberry were prepared, and their moisture content, pH, total acidity, color, spread. sweetness, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics were evaluated. Moisture content of fructo-oligosaccharide strawberry jams with onion was lower than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, pH increased, total acidity decreased. The lightness and redness decreased with addition of onion, while yellowness was increased. As the addition rate of onion increased, spreadmeter value increased. The sweetness of fructo-oligosaccharide strawberry jams decreased with addition of onion. More of onion added, reducing sugar content of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased, residual anthocyanin of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased. instrumental texture measured in 25% strain, hardness, fracturability, adhesiveness, gumminess, chewiness, resilience of fructo-oligosaccharide strawberry jams decreased, while springiness, cohesiveness of fructo-oligosaccharide strawberry jams with onion was higher than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, instrumental texture measured in 30% strain, hardness, adhesiveness, gumminess. chewiness, resilience of fructo-oligosaccharide strawberry jams was lower than that of strawberry-only control jam with an exception of 10% onion jam, while fracturability of fructo-oligosaccharide strawberry jams decreased with addition of onion, springiness, cohesiveness of fructo-oligosaccharide strawberry jams increased with addition of onion. In sensory evaluation, as the addition rate of onion increased, sensory evaluation of fructo-oligosaccharide strawberry jams decreased, obtained fairly good score to 10, 20% onion jam.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.185-189
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• 2007

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increasing strawberry content from 0 to 30% significantly increased moisture content of kochujang progressively (p<0.05). Water activity and titratable acidity also showed similar trends, but pH showed the reverse trend with the highest value in control at 30 days and the lowest value in 30% strawberry kochujang at 300 days. As the strawberry puree content increased, amino-nitrogen content consistently and correspondingly decreased. Amino-nitrogen content at 300 days was higher than that of strawberry kochujang at 30 days. Soluble solids content also showed a similar trend, but soluble solid content at 300 days was considerably lower than that of strawberry kochujang at 30 days. Reduction in soluble solids content with increasing strawberry concentration was more evident at 30 days than at 300 day.

• 한국식품영양학회지
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• 제2권1호
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• pp.27-31
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• 1989

Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55~58$^{\circ}C$ under pressure of 30~60mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch, The pouch was sterilized to make a new strawberry jam. The characteristics of new type ism was analyzed gas chromatographic profile, and sensory evaluations.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.55-60
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• 1994

To invedtigate the effect of refrigerate case on the Quality of strawberry during circulation, the temperature changes on the amounts of dry ice and ice cube were examined. And also, the effect of precooling on the changes in temperature and quality of the fruits were studied. Strawberry precooling-treated at 4$^{\circ}C$ for 24hours was prolonged the shelf-life, and Quality was Progressed.150g of dry-ice Per kg of the strawberry was kept quality. It was prolonged more 2 days than present circulation system.

• The Plant Pathology Journal
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• 제29권3호
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• pp.317-322
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• 2013

For the past two decades, the causal agent of anthracnose occurring on strawberry in Korea was considered Colletotrichum gloeosporioides. However, the recent molecular analysis has shown that the genus Colletotrichum has undergone many taxonomic changes with introduction of several new species. As a result, it revealed that C. gloeosporioides indeed consisted of more than 20 distinct species. Therefore, the Korean pathogen isolated from strawberry should be reclassified. The shape and size of the conidia of the pathogen were not distinctly different from those of C. gloeosporioides and C. fructicola, but it differed in shape of the appressoria. A combined sequence analysis of partial actin, glyceraldehydes-3-phosphate dehydrogenase genes, and the internal transcribed spacer regions showed that the strawberry isolates formed a monophyletic group with authentic strains of C. fructicola. On the basis of these results, the anthracnose fungi of the domestic strawberry in Korea were identified as C. fructicola and distinguished from C. gloeosporioides.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.87.1-87
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• 2003

Powdery mildew on strawberry plants, caused by Spherotheca aphanis (Wallr.) U. Braun var. aphanis, is the most serious disease for strawberry production. There is a demand to develop the substitutes for chemicals which are more environment friendly materials. Control of powdery mildew was evaluated on Akihime, Sachinoka, Dochiodome, Noyho and Redpearl varieties grown in the greenhouse. Applications of 1％, 0.5％, and 0.25％ of sodium bicarbonate (NaHCO3Nyoho in greenhouse experiments. Non-phytotoxicity was revealed on the leaves and fruits of strawberry at these concentrations. This$.$result indicates that a mixture of sodium bicarbonate and tween 20 is a useful substitute for fungicides to control powdery mildew of strawberry.

• 식물병연구
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• 제25권4호
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• pp.226-232
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• 2019

딸기를 감염하는 30여 종의 바이러스 중 전 세계적으로 가장 많이 발생하는 4종의 바이러스는 Strawberry mild yellow edge virus (SMYEV), Strawberry mottle virus (SMoV), Strawberry crinkle virus (SCV), Strawberry vein banding virus (SVBV)로 이들은 모두 진딧물이 전반되며 경제적으로 가장 중요한 바이러스들이다. 2018-2019년까지 국내 주요 딸기 생산지에서 국내 딸기 품종을 대상으로 이들 4종 진딧물 전반 바이러스의 발생조사를 실시하였다. 그 결과, 일부 국내 딸기 품종에서 SMYEV와 SMoV가 각각 0.7%와 1.3%의 낮은 감염률로 검출되었으며 SCV와 SVBV는 전혀 검출되지 않았다. 한편, 바이러스 감염 식물에서 병징은 관찰되지 않았다. 국내에서 SMoV에 대한 염기서열은 보고된 바 없어 SMoV 국내분리주에 대한 3' untranslated region의 염기서열을 결정하고 분석하였다. 기존에 보고된 SMoV 분리주들과의 분자계통학적 유연관계 분석 결과, 대부분의 국내 분리주는 캐나다 분리주와 근연관계가 높은 것으로 나타났으며 염기서열의 진화적 측면에서 분화가 거의 일어나지 않은 분리주임을 확인하였다.

• 한국식품영양과학회지
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• 제41권6호
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• pp.752-758
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• 2012

본 연구에서는 쌀과 쌀코지를 갖고 당화하여 생성된 쌀당화액(rice mash)을 이용하여 영양과 기능성이 보강될 수 있는 새로운 죽 조리법을 제안하고자 딸기 0~45% 첨가량별로 딸기죽을 제조하여 품질특성 및 항산화능을 조사하였다. 당화 딸기죽의 수분, 조회분, 조지방 및 조섬유는 딸기 첨가량이 증가할수록 증가하였다. 딸기 첨가량이 증가되는 당화딸기죽의 pH는 6.58~4.19 범위로 감소되고(p<0.05), 산도는 0.03~0.38 범위로 증가하였다(p<0.05). 딸기 0~45% 첨가량별 당화 딸기죽의 당도는 $10.80{\sim}11.40^{\circ}Brix$이었고 점도는 2636.7~1923.3 cP로서 첨가량에 따라 낮아지는 경향을 보였으며, 특히 딸기 0~30% 첨가구는 45% 첨가구와 유의적 차이를 보였다(p<0.05). 딸기 첨가량별 딸기죽의 L값은 75.69~42.40, b값은 9.09~5.77 범위로 유의적 감소를 보인 반면, a값은 0.17~14.02로 유의적 증가를 보였다(p<0.05). 딸기 15~45% 첨가 당화 딸기죽의 유리당 구성은 glucose, fructose, maltose, sucrose로 딸기 첨가량에 따라 총 함량은 증가하였고(p<0.05), 다만 딸기 0% 첨가구에서는 fructose, sucrose는 검출되지 않았다. 딸기 0~35% 첨가구는 딸기 0% 첨가구보다 색, 향, 입안에서 느낌 등 모든 관능적 특성이 좋았고, 특히 딸기 30% 첨가구는 딸기 45% 첨가구보다 색, 전반적인 기호도 특성에서 유의적으로 좋았다(p<0.05). 당화 딸기죽의 total polyphenol, total flavonoid 함량, DPPH 전자공여능 및 ABTS 라디칼 소거활성은 딸기 첨가량에 따라 증가되는 경향으로 나타났는데 이는 딸기가 자체 함유한 항산화성 성분에 의한 것으로 보인다. 따라서 딸기를 첨가한 당화 딸기죽은 맛과 영양, 기능성이 향상되므로 새로운 죽제품 개발에 활용될 수 있을 것으로 기대한다.

• 한국식물병리학회지
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• 제14권6호
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• pp.654-660
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• 1998

Colletotrichum gloeosporioides and Glomerella cingulata are the most important pathogens causing anthracnose which may reduce the stand rate and yield on wide kinds of plants including strawberry. Average occurrence rate of anthracnose is 36.9% on major strawberry cropping areas in Korea. We newly found that C. gloeosporioides which does not forming a sexual stage, infects strawberry and differs in some characteristics concerning virulence, cultural and morphological properties to G. cingulata which has a sexual stage. C. gloeosporioides was mainly isolated from the crown with 35.2% rate, while G. cingulata was largely isolated from petiole, runner with 40.9% rate in infected strawberry plants. These two pathogens showed significant differences in cultural characteristics such as perfect stage formation, temperature response as well as benomyl resistance. It was demonstrated that C. gloeosporioides has significantly stronger pathogenicity than G. cingulata in pathogenicity test carried on strawberry plants to various strawberry cultivars. Akihime, Akaneko and Nyoho forcing cultured strawberry cultivars, considered to be susceptible, while semiforcing cultured cultivars, such as Suhong and Holowase, were shown resistant to both pathogens. In non-wound inoculation, C. gloeosporioides was shown pathogenicity on the apple fruit, but G. cingulata could not infect it.