• Research in Plant Disease
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• v.26 no.3
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• pp.170-178
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• 2020

Most strawberry viruses exist relatively low titers in tissues, and strawberry tissues include high levels of contamination by polysaccharides and phenolic compounds. These traits make the efficiency of strawberry diagnosis difficult. In this study, we tested different commercially available kits and reagents to secure optimal RNA extraction methods to determine virus detection from strawberry leaves. Total RNA was isolated from leaves of strawberry mottle virus (SMoV)-infected strawberry cultivar 'Mihong'. The efficiency of total RNA for virus diagnosis was confirmed through SMoV detection by one-step or two-step reverse transcription and polymerase chain reaction (RT-PCR). Among those, the RNeasy plant RNA kit was best to isolate RNA and the isolated RNA was good enough for further applications. To ensure a reliable detection for strawberry viruses, synthetic diagnosis clones for major seven strawberry viruses such as strawberry mild yellow edge virus, SMoV, strawberry latent ring spot virus, strawberry crinkle virus, strawberry pallidosis associated virus, strawberry vein banding virus and strawberry necrotic spot virus have been constructed. Based on the synthetic genes in each clone, primer sets for seven strawberry viruses were designed and tested an RT-PCR condition through a simultaneous application of the same annealing temperature that allowed to achieve an efficient and convenient diagnosis.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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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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• v.12 no.3
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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.

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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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.

• Food Science and Preservation
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• v.1 no.1
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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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• v.29 no.3
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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.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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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.

• Research in Plant Disease
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• v.25 no.4
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• pp.226-232
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• 2019

Among more than 30 viruses infecting strawberry, aphid-transmitted viruses including Strawberry mild yellow edge virus (SMYEV), Strawberry mottle virus (SMoV), Strawberry crinkle virus (SCV), and Strawberry vein banding virus (SVBV) have been considered as the most economically important viruses of strawberry in the world. To determine the incidence of these four viruses in major Korean strawberry cultivars, field surveys were conducted in major production areas during 2018-2019. In our surveys, SMYEV and SMoV were detected with low infection rates of 0.7% and 1.3%, respectively, whereas SCV and SVBV were not detected. No obvious symptoms were observed in the strawberry plants infected by SMYEV or SMoV. Since no sequences of SMoV Korean isolates have been reported, we initially determined nucleotide sequence of the 3' untranslated region (UTR) of seven SMoV isolates obtained during the surveys. The 3' UTR sequences (782 nt) of seven Korean isolates were phylogenetically compared with those of the previously reported SMoV isolates. Phylogenetic analysis revealed that most Korean isolates are closely related to Canadian isolates and only little evolutionary differentiation occurred among the Koreans isolates. This might be due to the low incidence of SMoV in strawberry in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.752-758
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• 2012

We conducted this study to investigate the quality and antioxidant properties of saccharified strawberry gruel with different ratios of strawberry rice mash. Different samples of saccharified strawberry gruel with different ratios of strawberry puree were prepared, and the proximate composition, sweetness, pH, acidity, color difference, texture, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing strawberry puree content, the proximate compositions, sweetness, and total acidity of the strawberry gruel increased, and pH decreased significantly (p<0.05). Saccharified strawberry gruel prepared with 15% to 45% strawberry puree displayed significantly lower viscosity. As the amount of strawberry puree increased, the Lvalue, and b-value decreased, whereas the a-value increased. The free sugar content of fructose, glucose, maltose, sucrose, and total free sugar increased significantly (p<0.05). Strawberry gruel with 30% added strawberry puree was the most preferred for, its color, flavor, taste, texture, and overall acceptability preference. With increasing strawberry puree content, the total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging of strawberry gruel increased significantly (p<0.05). From these results, we found that adding 30% strawberry puree was the best way to make gruel with high sensory qualities.

• Korean Journal Plant Pathology
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• v.14 no.6
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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.