• Research in Plant Disease
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• v.25 no.4
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• pp.233-236
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• 2019

Citrus vein enation virus (CVEV), which was regulated as a quarantine virus in Korea, was firstly found on Jeju Island in 2017. In February 2018, a survey was carried out to determine the distribution of CVEV in the main commercial areas growing Citrus spp. and Poncirus trifoliata. The survey was performed at 203 groves in the southern Korean Peninsula and Jeju Island. CVEV infection was determined by reverse transcription polymerase chain reaction detection and sequencing. The coat protein (CP) gene sequences obtained from the CVEV-infected samples showed high similarities (more than 98%) to the previously reported CVEV CP sequences. In summary, CVEV was detected in 136 groves (67%), in which 85.4% of Citrus junos and 77.8% of Citrus unshiu were infected by CVEV. In Jeju Island, the infection rate of CVEV was relatively higher (90.6%). Our result revealed that CVEV has spread widely in Citrus and Poncirus in Korea. Based on the result, the Korean quarantine agency decide to exclude CVEV from quarantine in Korea.

• Korean journal of applied entomology
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• v.39 no.1
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• pp.13-19
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• 2000

This studies was carried out to investigate the natural enemies of citrus red mite, pononychus citri and seasonal occurrence of its major beneficial insects in Yuzu groves (Chonnam province) from 1996 to 1998. Natural enemies against citrus red mite were 9 species including Oligota kashmirica benifica, 0. yasumatsui, Stethorus punctillum, Chrysopa pallens, Propylea japonica, Orius sauteri, Scolothrips takahashii, Amblyseius womersleyi and one unidentified species of thrips (Family: Phlaeothripidae). Among them, Oligota kashmirica benzficu and Stethorus punctillum were found to be dominant species. 0 . kushmirica henifica had 4-5 generations from middle May to middle November with peak in early September. S. punctillum had 3 generations from late May to late October with peak of late June to middle July. Population dynamics between predator ( 0 . kushmiricu benifica and S. punctillum) and prey (Panonychus citri) were quite well synchronized until September but predator density was decreased abruptly after October.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.224-231
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• 2009

Volatile components in Olive Flounder fed diets containing 0, 2,5, 5.0, and 7.5% yuza (Citrus junas Sieb ex Tanaka) for 4 months were investigated. Samples were extracted by solid-phase micro extraction and analyzed by gas chromatography/mass spectrometry. Among 89 compounds detected, 82 were positively identified. Volatile compounds of Olive Flounder fed the unsupplemented diet comprised 12 acids, 10 alcohols, eight aldehydes, five aromatic compounds, nine esters, 12 hydrocarbons, four ketones, two monoterpenes, and one miscellaneous compound. Compounds identified in Olive Flounder fed the yuza-supplemented diets consisted of 10 esters, 11 monoterpenes, 13 sesquiterpenes, and two miscellaneous compounds, with the other compounds being the same as in the control. The most abundant class of compounds in flounders fed the yuza-supplemented diet was the monoterpenes, which included limonene, $\beta$-terpinene, $\beta$-trans-ocimene, and $\alpha$-terpinolene. Of the 13 sesquiterpenes identified in flounder fed the yuza-supplemented diet, bicyclogermacrene was the major volatile compound followed by allo-aromadendrene, trans-caryophyllene, and $\delta$-cadinene. Bicyclogermacrene and germacrene D content increased significantly as the yuza supplementation increased.

• The Korean Journal of Pesticide Science
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• v.5 no.4
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• pp.27-32
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• 2001

Methanol extracts from 43 materials of 17 fruit trees were tested for their insecticidal activities toward five agricultural and four stored-product anthropod pests. Efficacy varied with insect species, plant species, and tissue sampled. At a concentration of 2,500 ppm, strong activity was observed with extracts of Chaenomeles sinensis and Punica granatum seeds against Myzus persicae adult females, Vitis vinifera seeds against Nilaparvata lugens adults, Citrus junos, Citrus paradisi, Cucumis melo Linne var. reticulatus, Diospyros kaki, Malus pumila var. dulcissima, Prunug persica, and V. vinifera seeds against Plutella xylostella, Citrus sinensis seeds against Spedoptera litura larvae, and Ch. sinensis and V. vinifera against Tetranychus urticae adults. Against four stored-product insect pests at 50 ppm, seed extracts of Ch. sinensis and V. vinifera against Sitophilus oryzae adults, and Ch. sinensis, C. junos, D. kaki, and V. vinifera against Callosobruchus chinensis adults gave over 80% mortality. Extracts of all samples exhibited little and no activity against Lasioderma serricorne adults and Plodia interpunctella larvae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.294-300
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• 2006

This study was carried out to evaluate the possibility of citron seed as industrial resource by analyzing chemical properties and the antioxidant activity. Crude lipid content of citron seed was $35.29{\pm}0.18%$. Total mineral content in citron seed was 1171.64 mg/100g and the potassium content ($637.99{\pm}5.38mg/100g$) was the highest. The contents of total phenols and flavonoids in citrus seed were $24.44{\pm}1.10mg/100g$ and $2.27{\pm}0.18mg/100g$, respectively. The electron donating ability using DPPH, hydroxy radical scavenging activity and SOD-like activity were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. It was higher activity at pH 1.2 than pH 4.2. During the storage of soybean oil, the peroxide and acid values of the oil were significantly increased regardless of addition of citron extract. But antioxidant activity of soybean oil added with ethanol extract from citron seed was superior to that of control (sample with no addition) at 16 days of storage.

• Journal of Plant Biotechnology
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• v.32 no.1
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• pp.45-50
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• 2005

Virus-free stocks was produced by the combination of the heat treatment of virus infected plant and shoot-tip grafting (STS). To produce virus-free stocks, the plants infected with citrus viruses were used for virus-free stock production using the modified method of STG in thermotherapy at $40^{\circ}C$ for 16 hours in the light, and at $30^{\circ}C$ for 8 hours of darkness for 4 weeks. Trifoliate orange (P. trifoliata) were used as rootstock seedling for STG. Percentages of virus-free stocks against citrus tristeza virus (CTV), satsuma dwarf virus (SDV) and citrus tatter leaf virus (CTLV) were $75.7\%,\;100.0,\%\;82.6\%$ respectively. Shoot tip size for successful STG were as small as possible. Less than $0.3\;\cal{mm}$ of shoot tips gave the hight efficiency of virus free plants but survival rates were low. And, survival rate after shoot-tip culture was analyzed and the rates were dependant on the cultivars; Yuzu cultivar showed the hight survival rate ($74.6\%$) and early satsuma mandarin (Iwasagi) was $13.3\%$ as the lowest cultivar. But citrus trees were not succeed to grown, turned brown, and died.

• Journal of Microbiology and Biotechnology
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• v.13 no.4
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• pp.636-639
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• 2003

Entercbacter agglomerans 6L was isolated from citron (Citrus junos) peel by using an enrichment culture containing (+)-limonene. It was able to metabolize limonene and grew well ($A_{600}$:4.5) on limonene as a sole carbon source. E. agglomernas 6L was highly resistant to limonene toxicity, and grew to 1.0 optical density ($A_{600}$) even at 5% (v/v) of limonene in Luria-Bertani media. ${\gamma}-Valerolactone$ and cryptone were detected as the major metabolic products of limonene by E. agglomerans 6L.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.1
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• pp.23-30
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• 2021

This study is an experiment to evaluate the anti-atopy efficacy of five kinds of natural plant essential oils; Artemisia annua L. (AA), Citrus junos Sieb. ex TANAKA (CJ), Chrysanthemum boreale Makino (CB), Pinus koraiensis (PK), and Pinus densiflora for. erecta (PD). Through Agar diffusion test, five species of native plant essential oils were treated in a total of four strains, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. In order to invest the anti-inflammatory effect, five kinds of natural plant essential oils were treated in HaCaT cells-induced by TNF-α and IFN-γ (TI). AA, CJ, CB, PK and PD showed antibacterial effects on Candida albicans at a concentration of 10 mg/mL. We also found that the thymus and activation-regulated chemokine (TARC) expression was suppressed in 0.1 ㎍/mL of PK, 1 ㎍/mL of AA, CB, and PK. macrophage-derived chemokine (MDC) expression was suppressed in 1 ㎍/mL of AA and PK. IL-6 expression was suppressed in 0.1, 1 ㎍/mL of AA, PK in HaCaT cells. Hence it suggests that AA, CB, and PK have the anti-inflammatory effects, and it could contribute to atopic dermatitis relief by reducing the infiltration of immune cells to inflamed area.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.197-201
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• 2006

Long-term storage technology was developed to extend shelf-life of citron (Citrus junos). Changes in quality characteristics of blanched and frozen citron peels (type A, without blanching for control; type B, blanched at $95^{\circ}C$ for 2 min; type C, blanched at $95^{\circ}C$ for 2 min, sugar added; type D, blanched at $95^{\circ}C$ for 5 min) during frozen storage were evaluated. Citron jam was prepared using frozen citron sample B, which showed the highest quality characteristics during storage, and high quality characteristics, such as yield and overall acceptability, were obtained when using 40% frozen citron, 41% sugar, 18.56% glutinous starch syrup, 0.39% pectin, and 0.05% citric acid. During storage of both blanched and frozen citron peels and citron jam made of frozen citron peel, changes in characteristics such as pH, total acids, soluble solids, and browning, were lower than those of control. Sensory evaluation for sourness, sweetness, and overall acceptability of citron jam made with frozen citron peel during storage showed higher values than those of control.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.286-292
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• 1997

The purpose of this study was to investigate the effect of citron (Citrus junos) on Dongchimi (watery radish kimchi) fermentation. Dongchimi with various levels (0, 1, 2, 4, 6％) of citron was fermented at 10$^{\circ}C$ for 36 days. The pH of Dongchimi decreased slowly in all samples during fermentation, however, it was slightly lower in citron-added Dongchimi. Total acidity and turbidity of Dongchimi increased gradually during formentation, in which the level of increase was greater as the ％ of added citron increased. However, the total acidity and turbidity of Dongchimt without citron increased dramatically on 36$\^{th}$/ day of fermentation, and reached the values similar to those of Dongchimi with 6% citron. Reducing sugar content increased gradually up to 15∼23 days of fermentation and decreased rapidly for the rest of the period. The content of vitamin C was much higher in citron-added Dongchimi, and especially it was 4 times higher than that of without citron at the beginning of fermentation. The number of lactic acid bacteria reached the maximum on 15$\^{th}$/ day in citron-added Dongchimi and on 30$\^{th}$/ day in Dongchimi without citron, and decreased thereafter.