2007년과 2008년 경북 상주지역 감 과원의 과원 관리실태 조사

임태헌(Tae Hcon Lim),최용화(Yong-Hwa Choi),송인규(In Kyu Song),김국래(Kook Rae Kim),이동운(Dong Woon Lee),이상명(Sang Myeong Lee) 한국농약과학회 2008 농약과학회지 Vol.12 No.4

To investigate the actual condition of orchard and pest management of persimmon orchards, a questionnaire was ask to the farmers in major cultivated areas of persimmon and dried persimmon, Sangju, Gyeongbuk in 2007 and 2008. 91.1 % of persimmon farmers was over fifties in age and 94.7'Vo of persimmon farmers was cultivated 'Sangjudungshi'. The greatest limiting factor for persimmon production was thought to be disease by the 58.4% of persimmon farmers and the most serious disease was anthracnose by Colletotrichum gloeosporioides. 60.2% of them was answered that the most serious insect pest was scale insects. Obtaining of knowledge or information on pest management depended own experience (37.2%) and 48.7% of answered fatmers was decision-marking of pesticides depending on agrochemical market. 54% of persimmon farmers was applied pesticides 3~5 times per year. Just 17.7% of them recorded the diary of pesticide application. The greatest problcm for management of pest in persimmon orchard was lack of knowledge of pest (60.2%) and farmers considered increasing cost for pest management as the greatest problem with 52.2% in proportion. 66.4% of farmers was mixed cultivation with soybean (37.7%) and hot pepper (26.1 %) in persimmon orchard. 44.2% among answered farmers mixed cultivation of persimmon with production of dried persimmon and 54.5% of farmers considered lack of labor as the greatest problem in production of dried persimmon.

냉풍건조 곶감과 천일건조 곶감의 이화학적 품질특성

이수원 ( Su Won Lee ),문혜경 ( Hye Kyung Moon ),이원영 ( Won Young Lee ),김종국 ( Jong Kuk Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4

This study was performed to investigate physicochemical properties of cold-air dried persimmon and traditional dried persimmons. Moisture contents and water activity were lower at cold-air dried persimmon than traditional persimmons. Crude protein and crude fat were not significant differences, Crude ash and N-free extracts of cold-air dried persimmon were, relatively, high as comparing to the traditional dried persimmons. Brix in cold-air dried persimmon was the highest. In the hunter`s color values, L, a and b values of cold-air dried persimmon were lowed than traditional dried persimmons. There was not significant differences at the texture of semi-dried persimmons, but cold -air dried persimmon were relatively high than the traditional dried persimmons in hardness, gumminess, chewiness. Free sugars contents were only glucose and fructose in an sample. Free amino acids contents were seventeen sorts, glutamic acid and alanine were high in order of contents.

국내산과 수입산 시판 곶감의 품질특성

허상선,강복희,이동선,이상한,이진만 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.1

The physicochemical quality characteristics of the domestic and imported commercial dried persimmons were investigated. The moisture content of dried persimmon was approximately 22.78~61.64%, while the moisture contents of the Chinese dried persimmon were 22.78 and 28.20%, respectively, and were lower than the domestic dried persimmon. The pH of the Chinese dried persimmon was 5.09~5.99, while the pH of the Haman dried persimmon has the highest value (pH 5.99). The Brix was approximately 25.07~42.93 °Brix and weight of dried persimmons were 29.77~77.95 g, while the weight of Yeongdong dried persimmon has the lowest (29.77 g), and the weight of the Sancheong dried persimmon has the highest value. The L values were 18.27~66.20. The a values were -1.26∼10.70 and a value of the Sancheong dried persimmon was 10.70, which was the highest. The b values were 2.81∼25.25, wherein the b value of the Cheongdo semi-dried persimmon and Sancheong dried persimmon were25.25 and 21.98, respectively, and were higher than others. The appearance score of the sensory characteristics were the highest in Cheongdo semi-dried persimmon, while the appearance score of Wanju black persimmon was 1.39, which was the lowest. The overall acceptability of the Chinese dred persimmons (No.2) was the highest, while that of the Yeongdong, Hadong and Sangju dried persimmons have higher values than the other dried persimmons. The sulfur dioxide content of the 9 kinds of commercial dried persimmon was lower than 10 mg/kg, but not detected.

Effects of persimmon tannin on survival and reproduction of Halyomorpha halys (Hemiptera: Pentatomidae)

김준헌,박정규 한국곤충학회 2015 Entomological Research Vol.45 No.2

Halyomorpha halys (Hemiptera: Pentatomidae) occurs in sweet persimmon orchards from late July to early September and its damage level is negligible before mid‐July. It rarely appears in persimmon orchards after mid‐September, but is easily found in soybean fields. From the phenological observation of H. halys, it is assumed that seasonal migration of H. halys to sweet persimmon orchards may be related to the content of soluble tannin in sweet persimmon fruits. The feeding preference of H. halys was evaluated on sweet and astringent persimmon fruits, and the effects of persimmon fruits and purified persimmon tannin were tested on the survival of H. halys. Numbers of visiting bugs and feeding spots on the fruits were significantly higher on sweet persimmon than those on astringent persimmon. There was no significant difference in survivorships of H. halys fed sweet persimmon and soybean. However, the number of eggs laid by sweet persimmon fed adult females was significantly lower than those fed soybean. The higher concentration of persimmon tannin caused higher mortality of H. halys. Male and female H. halys fed with 3% persimmon tannin showed the lowest survival. Longevities of male H. halys fed with 0, 0.01, 0.1 and 1% persimmon tannin were 14.9, 12.7, 14.5 and 16.3 days, respectively. However, males fed with 3% tannin lived only 6.4 days. The longevities of female H. halys were similar to those of male (10.1, 14.4, 13.8, 12.0 and 6.1 days for 0, 0.01, 0.1, 1 and 3% tannin concentration, respectively). These results suggest that H. halys invades sweet persimmon orchards during late July and early September when more suitable foods, e.g. soybean, are in short supply and sweet persimmon fruits become suitable for feeding (e.g. lower tannin content).

Development of New Mushroom Substrate using Kojongsi Persimmon Peels for Pleurotus eryngii

Hye Soo Kim,Chul Hwan Kim,Jong-Chun Cheong,Soo Jeong Cho 한국버섯학회 2016 버섯 Vol.20 No.2

The Kojongsi persimmon peels is byproduct after production of dried persimmon. This study was conducted to investigate optimal mixing ratio of Kojonsi persimmon peels as a substrate for cultivation of Pleurotus eryngii. The primary nutritive material of substrate for Pleurotus eryngii was corncob, soybean meal, beet pulp, ground corn and bran. Five to forty percent of persimmon peels were mixed with primary nutritive materials as new substrate. The chemical properties of substrate mixed with Kojongsi persimmon peels was similar to the mixture without Kojongsi persimmon peels in T-C, T-N, C/N ratio, and other nutrients. Mycelial growth time on medium with 5 to 30% persimmon peels was similar to the control without persimmon peels as 27 days but that on medium with 40% and 50% persimmon peels was delayed for 10 days. The time of pinhead formations in medium with 5 to 30% persimmon peels was 12 days, the growth time to harvest was 6 days. These results were similar to those of the control without persimmon peels. The sizes of pileus of treatments with 5 to 30% persimmon peels were tend to be smaller compared with the control. The length of stipe of 10% persimmon peels treatment was 80 mm which was shorter than that of the control with 120 mm.

냉동조건이 건시의 저장 중 품질특성에 미치는 영향

최지영,이현정,조정석,이영민,Luo Jin,우진호,문광덕 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.7

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at -50℃ (quick frozen, QF) and -20℃ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and 10℃ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the +10℃ and -20℃ stored samples. Except for samples stored at 10℃, the CIE L* values for QF persimmons were higher than those for SF persimmons. For samples stored at 10℃ and 0℃, the CIE a* and b* values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at 0℃ were higher in SF than in QF persimmons. However, when stored at -10℃, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.

곶감의 미생물 및 aflatoxin에 대한 안전성 평가

서민경,김세리,최송이,이경아,김정숙,정덕화,이수형,박기환,김원일,류재기,김황용 한국식품위생안전성학회 2014 한국식품위생안전성학회지 Vol.29 No.4

To evaluate microbiological and aflatoxin safety on traditional dried persimmon, a total of 315samples were collected from 105 farms. The collected samples were assessed on aflatoxin and microorganisms (Aerobicplate count, coliform count, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Staphylococcusaureus, Listeria monocytogenes, Bacillus cereus). The the APC of sliced dried persimmon, dried persimmon, and semidried persimmon were 3.93 ± 0.96, 2.12 ± 0.93, and 1.50 ± 1.08 log CFU/g, respectively. S. aureus was detected in40.0% of sliced dried persimmon, 29.5% of dried persimmon, and 23.5% of semi dried persimmon. E. coli recoveredfrom dried persimmon and semi dried persimmon was 6.6%, and 2.9%, respectively. However, E. coli O157:H7, Salmonellaspp., and L. monocytogenes were not detected. According to the result of aflatoxin by ELISA and UPLC,aflatoxin was not detected in any sample. These data suggested that safety management system should be introduce tothe farms producing traditional dried persimmon to enhance the safety of traditional dried persimmon.

A comparative study on the historical and folk cultural changes in traditional persimmon dyeing in Korea and Japan

( Soonja Park ) 한국감성과학회 2023 한국감성과학회 국제학술대회(ICES) Vol.2023 No.-

Studying the historical, cultural literature on persimmon dyeing and Galot in Korea and Japan, the aim is to reveal the similarities and differences between the traditional persimmon dyeing and Galot of the two countries. The beginning of persimmon dyeing in Korea is estimated to around 13-14th century, however no documents or records found to support it. Meanwhile, there are records of persimmon dyeing in Japan from around 10th century, but they are not admitted in Japan. The main difference of fabricating method persimmon juice between the two countries is the presence and absence of the fermentation. Traditional persimmon dyeing of the historical and folk cultural significance of the two countries was very different in using of persimmon dyeing and the wearing of Galot in the early days. In Korea, it was mainly used as labor clothing for farmers and fishermen, taking advantage of its functional properties, while in Japan, it was used as fishing tools or industrial materials, moreover Galot (Kakigoromo) was worn by monks. There are also differences of two countries in modern persimmon dyeing and Galot. Korea is developing creative modern Galot. Japan is attempting to make the modern Galot feeling the relaxation from the natural persimmon-dyeing color.

Characteristics of Leaf and Fruit in Gyeongnam Astringent Persimmon (Diospyros kaki L.) Cultivars

Seung-Mi Kang,Hak-Gon Kim,Seong-Hyeon Yong,Dong-Jin Park,Do-Hyun Kim,Kwan-Been Park,Myung-Suk Choi 경상대학교 농업생명과학연구원 2021 농업생명과학연구 Vol.55 No.2

This study was carried out determination of characteristics of leaf and fruit of 13 astringent persimmon (Diospyros kaki) cultivars cultivated in Gyeongsangnam-do, Korea. In leaf size, Deabonggam was smaller than that of other astringent persimmon cultivars, however, Dansungsi and Bansi were largest compared to other persimmon cultivars. Fruit width size of Sancheong Deabonggam and Bansi were the biggest. And fruit width size was the biggest in Sancheong Deabonggam. When same cultivars as Dansungsi and Godongsi were cultivated at other regions, it was not somewhat different in fruit weight. The size of fruits of the cultivar varied depending on the maturation of the fruits. In immature fruit, Curigam and Susi cultivars were the biggest and these cultivars were also were the biggest in mature-green fruit. In full ripe fruit, Hamyang Daebonggam and Hadong Daebonggam and Daeheakmu were bigger than that of other cultivars. When the astringent persimmon varieties collected in July were divided into three clusters, group A had a higher leaf area and the lightest fruit weight than the other clusters. In cluster C, the leaf area was small, but the fruit weight was classified as heavier than the other clusters. This study is expected to be widely used for breeding, conservation and processing of sweet persimmons.

기억을 지키기 위한 문화 충격 방어 기제: 리영 리의 “감”

이진승 ( Jinseung Lee ) 세계문학비교학회(구 한국세계문학비교학회) 2020 世界文學比較硏究 Vol.73 No.-

리영 리의 시 “감”은 “감(persimmons)”과 “정확성(precision)”이라는 단어를 사용해 아버지, 어머니를 떠올리게 하는 소중하고 따뜻한 기억과 사라져가는 유산에서 구체적인 가치를 찾으려 노력하는 아시아계 미국인 아들을 표현하고 있다. 리는 감과 연관된 자신의 기억들을 시에 표현한다. 시는 감이라는 이미지를 중심으로 리의 기억의 흐름에 따라 진행된다. 감에 대한 화자의 기억과는 달리 미국 문화는 칼로 감을 자르고 “중국 사과”라고 부르는데, 이는 부모와 중국 문화에 의해 형성된 감에 대한 따뜻한 기억을 송두리채 앗아가 버리는 문화 충격을 준다. 시 전체에서 리는 감과 부모에 대한 화자 자신의 소중한 기억을 그러한 문화 충격으로부터 방어하고자 노력한다. 이 논문은 발터 벤야민의 “보들레르의 모티브에 대하여”에서 주장하는 기억 개념으로 리영 리의 시에 나타난 충격 방어 기제를 고찰하고자 한다. Li-Young Lee’s poem “Persimmons” uses the words “persimmons” and “precision” to express an Asian American son who has managed to recover specific values from his invaluable warm memory and fading heritage reminding him of his father and mother. In association with persimmons, Lee arranges fragments of memories into the poem. Thus, the poem progresses with Lee’s shifts of topic and narratives all related to the central image of persimmons. Contrary to the speaker’s memory about persimmons, American culture teach students to cut persimmons with knife to eat and calls persimmons “Chinese apple” which gives him a culture shock snatching his warm memory about persimmons shaped by his parents and Chinese culture. Throughout his poem, Lee tries to keep the speaker’s own memories about persimmons and his parents from the shock. This thesis will study Lee’s shock defense mechanism with the memory concept Benjamin argues in his essay “On Some Motifs in Baudelaire.”