• Korean journal of applied entomology
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• v.4
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• pp.39-46
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• 1965

The author studied on the bionomics of Oriental moth. Cnidocampa flavescens WALKER, damaging to the persimmon tree n the southern part of Korea from 1964 to 1965. The results can be summarized as follows; 1. Emergence peak period of Oriental moth was mid-June in Taegu district and eggs are deposited on the opposite side of persimmon tree leaf. Specially most of eggs are deposited on the terminal part of opposite side and peak period s also mid-June. 2. Hatched Percentage of eggs was $84.4\%$ in 1964 while $96.1\%$ in 1965 at the rearing room. Mean egg Period was $5.984\pm0.162$ in 1964 while $6.262\pm0.094$ days in 1965. Thus during two years, the egg period was about 6 days. 3. In the growth ratio of Oriental moth fed on various host plants persimmon tree, Acer negund, Hazel-wood and Platanus, the best growth ratio was shown on the leaf of Hazel-wood from 1st till 3rd instar, but, on the contrary, persimmon tree was the best from 4th till the last instar. The growth ratio of head width was also the same tendency as the body length above mentioned. Individuals fed on the leaf of platanus were dead after 20 days. 4. Oriental moth has one generation a year and molts 6 times. The first molting occurred in 5 hours after hatched, and the other moltings were done at f days intervals. After 3 days since the last molting, larvae made the non for over-winter in it. 5. As the bristles on the process of larval body are different from each position and instar, judgement of instars are possible by the counting of bristles on the body according to the Table 8. Specially the bristle of L. 2., D. 2, 3 ,8. 10. and L. 1, 3, 4, 5, 6, 7, are perfectly different from each instar. From these bristles, instars can be recognized easily. 6. Pupation of larvae in the over-wintered cocoon on the stem of persimmon tree was done in mid-May and continued will early June when emergence will take place. 7. Mean number of eggs in the ovary was $1325.5\pm2.7182$

• Korean Journal Plant Pathology
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• v.13 no.4
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• pp.232-238
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• 1997

Culture conditions affecting mycelial growth and sporulation of P. theae, SP2, SP3 and P. longiseta which causing leaf blight on oriental persimmon leaf blight have been investigated. The optimum temperature for the mycelial growth and sporulation on potato dextrose agar was $25{\sim}30^{\circ}C$ in all the fungi, but was inhibited and finally arrested at 10 and $30^{\circ}C$. The optimum pH for mycelial growth and sporulation were ranged at pH 4.5~5.0 and 5.0~6.0 in all the fungi. Lenonian agar, potato sucrose agar and oatmeal medium were good culture media for the mycelial growth and sporulation of all the fungi. The effective sources of nitrogen and carbon for the mycelial growth were tryptone, glycine, starch, dextrose, galactose and lactose. Glutamic acid, peptone and tryptone were good nitrogen sources for sporulation of the fungi. Sucrose, starch and galactose were also good carbon sources for sporulation. Generally, vitamins had no effect on mycelial growth and sporulation. The pH of the potato dextrose broth inoculated with SP2, SP3 and P. theae and P. longiseta was changed from 7.0 to 4.5~4.7 and 5.0~5.4 after incubating for 10 days, respectively. But, the initial pH of the medium adjusted to 5.0 was lowered to 4.5~4.7 after incubating for 10 days.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.