초록 ▼

III. 연구개발의 내용 및 범위
수출용 치콘 고품질 생산 및 유통체계 확립
수출 규격치콘 생산을 위한 온도별 적정 생육일수 구명
고품질 치콘 생산을 위한 적정 수온 구명
치콘 생산을 위한 적정 종근 치상간격 구명
고품질 치콘 생산용 베드 및 수경재배 시스템 시제품 제작
치콘 저장성 향상을 위한 수확전 단수효과 구명
치콘 수확 후 적정 예냉 효과 조건 설정
치콘 판매용도별 유통포장재 시제품 제작
치콘 소비자 기호도 조사 및 신선편이 가능성 검토
치콘 GAP 인증을 위한 양분관리,

III. 연구개발의 내용 및 범위
수출용 치콘 고품질 생산 및 유통체계 확립
수출 규격치콘 생산을 위한 온도별 적정 생육일수 구명
고품질 치콘 생산을 위한 적정 수온 구명
치콘 생산을 위한 적정 종근 치상간격 구명
고품질 치콘 생산용 베드 및 수경재배 시스템 시제품 제작
치콘 저장성 향상을 위한 수확전 단수효과 구명
치콘 수확 후 적정 예냉 효과 조건 설정
치콘 판매용도별 유통포장재 시제품 제작
치콘 소비자 기호도 조사 및 신선편이 가능성 검토
치콘 GAP 인증을 위한 양분관리, 병해충 및 잡초 방제법 개발
주요 병해충 발생양상 조사 및 방제기술 개발
치커리(치콘종근) 생산 시 잡초 방제법 개발
치콘 종근 재배를 위한 적정 시비량 구명
치콘 종근의 장기저장기술 및 품질 지표 개발
종근의 품종별 저장기간에 따른 생산성 비교
종근 생산 지대 및 저장기간별 치콘 생산성 비교
고품질 치콘 생산가능 종근 지표 특성 구명
규격치콘 생산을 위한 저장종근 해동 조건 구명
종근 장기저장을 위한 적정 온도 설정
종근 장기저장 중 적정 수분유지 조건 구명
종근 장기저장을 위한 적정 충진재 구명

Abstract ▼

The chicory(Chicorium intybus L.) is divided into using leaves and roots. Leaves are mainly used for salads and animal feed, but the roots are used for chicon production and drinks(Robert and Yonts, 2003). The chicon called witloof chicory or belgium endive. The chicon is the second growth of the bu

The chicory(Chicorium intybus L.) is divided into using leaves and roots. Leaves are mainly used for salads and animal feed, but the roots are used for chicon production and drinks(Robert and Yonts, 2003). The chicon called witloof chicory or belgium endive. The chicon is the second growth of the bud at the top of a chicory root in the darkroom(Corey and Whitney, 1987). Major producing countries are France, Belgium and Netherlands. The 40%~25% of yields are exported to foreign countries, and Japan imports 562 tons a year. Korea imported 16 tons in 2000, 20 tons in 2002, 22 tons in 2003, 32 tons in 2004 and are increasing every year(MAF, 2004). The quality of chicory roots are most important chicon production factor. Especially, harvest date(Van Herck et al., 1992) and cold temperature is influence on chicory inulin synthesis and degradation(Joost R.A.B., 1996). The fall in korea is relatively short and rapid season unlike Europe's cool climate. So, we thought that chicory roots were not enough to cold temperature for chicon prodution. In general, the total non-structural carbohydrate of chicory root is not a limiting factor for high chicon yield and quality(Fitters et al., 1991). For high chicon yield the carbohydrate composition in chicory root is influenced by the storage conditions(M. Ernst et al., 1995). This study was conducted to develop the establishment of year-round producing system of chicon(Cichorium intybus L.) of western vegetable for export because we thought this chicon will offer new benefits for the farmers in korea.
The establishment of distribution system and high quality producing techniques of chicon(Cichorium intybus L.) for export
The first experiment was conducted to investigate suitable growth periodand temperature in hydroponics for producing standardized chion. Suitable growth period was the 20 days in the 17℃. Because cultivated chicon size(length and width) under these conditions become export. when the temperature was over the 21℃, bacterial disease(Erwinia carotovora subsp. carotovora) occurrence ratio was increased rapidly. The second experiment was conducted to investigate suitable temperature of nutrient solution in hydroponics for producing standardized chion. Suitable temperature of nutrient solution in hydroponics was the 17℃±0.5. Because cultivated chicon size(length and width) under these conditions become export. when the temperature of nutrient solution was below the 15℃, chicon growth and yield was decreased. On the other hand, the temperature of nutrient solution was over the 19℃ that bacterial disease(Erwinia carotovora subsp. carotovora) occurrence ratio has increased. The third experiment was conducted to investigate suitable distance between root and root in hydroponics for producing standardized chion. Suitable distance between root and root in hydroponics was different depending on the root diameter. The suitable distance of small root(diameter was more than 30mm but less than 40mm) was 4×4 cm. On the other hand, The suitable distance of relatively large root(diameter was more than 40mm) was 5×5 cm. The fourth experiment was conducted to development of hydroponic system and bed for producing chicon. Existing imported bed(France) was made of woods and plastic. Its price was about 150 euros. So we made the chicon bed that can be stacked and can be produced 450 chicon per a bed. Its price was about 250,000 ~ 300,000 won. And we made the hydroponic system for producing chicon that user can control the EC and pH of nutrient solution automatically. Its price was about 6,000,000 ~ 8,000,000 won. The fifth experiment was conducted to investigate suitable nutrient supply cut-off method before harvest in hydroponics to improve storability of chicon. Suitable nutrient supply cut-off period before harvest was 6 hours. The 6 hours cut-off treatments showed the inhibited effect of degree of browning of chicon cutting plan and the best storability. The effect of 6 hours cut-off treatment on storability of chicon showed proper predrying effect, reduced moisture loss and browning inhibition apparently during 10℃ storage. The sixth experiment was conducted to investigate suitable precooling method to improve storability of chicon. Suitable precooling method was room-cooling method. The room-cooling treatments showed higher storability and chicon quality than other treatments during 10℃ storage temperature. When the precooling by room-cooling method should be treated for a minimum of 12 hours in 2℃. The seventh experiment was conducted to development of packing box for selling chicon. The packing box for selling in the supermarket was made of PP film. Its packing unit was about 500 gram(4~5 chicons). And packing box for selling in the department store was made of Plastic. Its packing unit was about 150~300 gram. And packing box for selling in the large distributors was made of styrofoam. Its packing unit were about 2(12~14 chicons)kg and 4.5(30~35 chicons) kg. The eighth experiment was conducted to investigate consumer acceptability and fresh-cut potential of chicon. The consumers prefer crunchy texture(49%), appearance(22%) and nutrient(20%). The consumers prefer to buy two chicons(47%) for 1,000~2,000 won. The fresh-cut of chicon was a good chance of success if the problem was solved chicon browning.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 11
• 목차 ... 17
• 제1장 서 론 ... 18
• 제1절 연구개발의 배경 ... 18
• 제2절 연구개발의 필요성 ... 20
• 제2장 국내외 기술개발 현황 ... 21
• 제1절 국내 기술개발 현황 ... 21
• 제2절 국외 기술개발 현황 ... 21
• 제3장 연구개발수행 내용 및 결과 ... 23
• 제1절 연구개발수행 내용 ... 23
• 제2절 연구개발수행 결과 ... 34
• 제3절 연구개발의 결론 ... 89
• 제4장 연구개발목표 달성도 및 대외기여도 ... 93
• 제1절 목표대비 달성도 ... 93
• 제2절 정량적 성과 ... 95
• 제5장 연구개발결과의 활용계획 ... 98
• 제 1절 연구개발결과의 활용방안 ... 98
• 제 2절 기대효과 ... 99
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 100
• 제7장 기타 중요 변동사항 ... 101
• 제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 102
• 제9장 참고문헌 ... 103