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논문 기본 정보

자료유형
학술저널
저자정보
Sang Wan Shim (Chungnam National University) Hyuk Jin Kim (Chungnam National University) Jin Young Park (Chungnam National University) Tae Min Bae (Chungnam National University) Jeong Ho Min (Chungnam National University) Jin Su Lee (National Institute of Horticultural and Herbal Science) Sung Joo Kim (Chungnam National University) Yong Soo Hwang (Chungnam National University)
저널정보
충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.1
발행연도
2018.3
수록면
19 - 27 (9page)

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초록· 키워드

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To study the effect of natural anti-microbial chemicals on the growth and quality of chili peppers, chitosan (100 mg/L-1), stevia (250 mg/L-1), and the mixture of both chemicals at the same concentration were sprayed after planting at 1-week interval throughout the experimental period. Plant height was measured twice after the 3rd and 4th applications. Plant height was numerically reduced in all chemical treatments compared to that of untreated control; however, there was no statistical difference between treatments. The fruit quality was examined at commercial maturity, and only minor differences were found in fruit color, length, and dry matter content between the treatments. Although a statistical difference was not present for soluble sugars levels, total phenolics, and capsaicin contents, yield in all chemical treatments significantly increased compared to untreated control. The effect on yield increase was greater at the late harvest season regardless of treatments. Total yield of 4 harvests was higher for the chitosan treatment than other treatments. During the experiment, the entire experimental field was waterlogged for 1 day due to sudden heavy rainfall, which resulted in the occurrence of bacterial browning disease in all treatments. The rate of disease occurrence and the degree of severity, however, were much lower in the chitosan treatment. In conclusion, the potential of chitosan as an alternative antimicrobial agent was confirmed in chili peppers in this study. Further research is required on stevia as an alternative chemical for disease control in chili peppers.

목차

Abstract
Introduction
Materials and Methods
Results and Discussion
References

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UCI(KEPA) : I410-ECN-0101-2018-520-001915977