초록 ▼

Ⅳ. 연구개발결과
< 제1세부연구과제 : 수출 복숭아 해충 친환경 종합 관리 기술 개발 >
○ 복숭아 포장에 발생하는 나방류에 대한 발생 빈도 조사결과
- 복숭아순나방과 복숭아순나방붙이는 모두 4월말에 발생하기 시작하여 5월초부터 트랩에 많이 잡히기 시작하며, 6월 중순 그리고 9월 초반에 연 3회 발생 밀도가 증가하는 양상을 확인하였다. 복숭아명나방은 3지역 모두 발생하지 않고 있으며, 복숭아심식나방은 3지역 모두 5월말부터 발생하기 시작하여 7월 중순부터 감소한 후 8월 중순부터 밀도가 증가하는 연 2회 발생하는

Ⅳ. 연구개발결과
< 제1세부연구과제 : 수출 복숭아 해충 친환경 종합 관리 기술 개발 >
○ 복숭아 포장에 발생하는 나방류에 대한 발생 빈도 조사결과
- 복숭아순나방과 복숭아순나방붙이는 모두 4월말에 발생하기 시작하여 5월초부터 트랩에 많이 잡히기 시작하며, 6월 중순 그리고 9월 초반에 연 3회 발생 밀도가 증가하는 양상을 확인하였다. 복숭아명나방은 3지역 모두 발생하지 않고 있으며, 복숭아심식나방은 3지역 모두 5월말부터 발생하기 시작하여 7월 중순부터 감소한 후 8월 중순부터 밀도가 증가하는 연 2회 발생하는 양상을 나타냈다.
○ 복숭아 과원내 해충 피해과 조사결과
- 1차 시기(1화기 종료 후인 6월 중순) : 2012년, 13년 모두 노린재류의 피해가 80% 이상
- 2차 시기(수확전인 8월초) : 2012년, 13년 모두 나방류의 피해가 80% 이상
○ 복숭아 주요 해충에 대한 효과적인 약제 선발
- 복숭아가루진딧물 : 복숭아가루진딧물에 대하여 17종 약제의 살충활성을 확인한 결과, 클로티아니딘 액상수화제, 티아클로프리드 액상수화제, 아세타미프리드+에토펜프록스 수화제가 가장 높은 100%의 방제효과를 나타내었으며, 나머지 14종의 약제도 90% 이상의 높은 방제가가 나타났다.
- 귤가루깍지벌레 : 20종의 약제에 대한 귤가루깍지벌레 약충과 성충의 살충활성 결과, 합제 중 buprofezin + acetamiprid, buprofezin + clothianidin, buprofezin + dinotefuran, buprofezin + thiacloprid, buprofezin + thiamethoxam 등 5종과 단제 sulfoxaflor에서 90%이상의 살충률을 나타냈다.
○ 국내 복숭아에 등록된 방제 약제의 각 나라마다 복숭아수입에 따른 농약 잔류기준 (MRL, Maximum Residue Levels)을 비교·조사하였고, 해충의 종류는 국내 복숭아 과원내에 자주 발생하는 해충으로 조사하였다.
○ 본 연구결과를 바탕으로 복숭아관련 주요발생해충에 대해 방제력을 구축하였다.
< 제 1협동과제 : 수출 복숭아 당도 향상을 위한 주정 투입량 구명 >
- 주정 토양투입 → 토양 미생물 활성 증진 → 수체로 이동되는 질소제어 → 당도향상으로 이어지는 순차적 과정 구명
- 수확기에 당도향상의 저해 요인인 과다한 질소를 과중감소 없이 일시적으로 제어 하는 주정 투입량이 1,000㎖임을 구명
< 제 2협동과제 : 최적 비가열살균기술을 이용한 복숭아의 저장성증진 >
○ 국내산 복숭아에의 저장성 증진을 위하여 0 ~ 10.0 kJ/m²의 선량으로 UV-C 처리 하고 저장 중 부패율, 이화학적 변화 및 기호도의 변화를 측정
○ 국내산 복숭아의 저장성 증진을 위하여 저선량(0 ~ 3.0 kJ/m²)의 UV-C 조사하고 저장기간 동안 주요 성분의 변화를 측정
○ 복숭아의 저장성 증진을 위하여 1 ppm의 오존수를 0 ~ 3분 동안 처리하고 저장 하면서 주요 화학성분들과 항산화 활성을 측정
○ 국내산 복숭아에의 저장성 증진을 위하여 46℃의 열풍건조기에서 0 ~ 9시간 동안 처리한 후 저장 기간 중 부패율, 이화학적 변화 및 기호도의 변화를 측정

Abstract ▼

< 제1세부연구과제 : 수출 복숭아 해충 친환경 종합 관리 기술 개발 >
○ Survey results of the occurrence rate for moths developing in peach orchards
- Both Grapholita molesta and Grapholita dimorpha begin to develop in the end of April and to be caught a lot in traps from early May, and thus, we confirmed that their inci

< 제1세부연구과제 : 수출 복숭아 해충 친환경 종합 관리 기술 개발 >
○ Survey results of the occurrence rate for moths developing in peach orchards
- Both Grapholita molesta and Grapholita dimorpha begin to develop in the end of April and to be caught a lot in traps from early May, and thus, we confirmed that their incidence density increased three times per year in mid-June and early September. We also confirmed that Dichocrocis punctiferalis did not occur in all three areas, and Carposina sasakii began to occur in all the three areas in the end of May, and thus their incidence density increased two times per year from mid-August after it decreased from mid-July.
○ Survey results of the damaged fruits due to insect pests within peach orchards
- First period (Mid-June after the first flower age) : The damage due to stink bugs amounted to more than 80% both in 2012 and in 2013.
- Second period (Early August before harvest) : The damage due to moths amounted to more than 80% both in 2012 and in 2013.
○ Selection of effective insecticides for major peach insect pests - Hyalopterus pruni : After checking the mortalities of 17 kinds of insecticides for Hyalopterus pruni , we could find out that clothianidin SC, thiacloprid SC, acetamiprid + ethopenprox showed the highest control effect of 100% and the remaining 14 kinds of insecticides also showed a high control effect of more than 90%.
- Planococcus citri : After checking the mortalities of 20 kinds of insecticides for Planococcus citri nymphs and adults, such insecticides as buprofezin + acetamiprid, buprofezin + clothianidin, buprofezin + dinotefuran, buprofezin + thiacloprid, buprofezin + thiamethoxam, and a single formulation of sulfoxaflor among compounds showed the insecticidal rate of more than 90%.
○ We compared and investigated the MRL (Maximum Residue Levels) of agricultural pesticides due to each country's peach imports for the control insecticides registered for peaches in Korea, and checked over the insect pests that frequently occurred in peach orchards in Korea with respect to the kinds of pests.
○ Based on this research results, we built up a control methods against major insect pests of peaches.
<제 1협동과제 : 수출 복숭아 당도 향상을 위한 주정 투입량 구명>
The objective of this study was to determine the optimum injection amount of ethyl alcohol as a carbon source which was intended to increase sugar content in fruit by controlling nitrogen.
The tested variety was 'Changhowon Hwangdo' which were adult trees. Twentyfold diluted solution 5 ℓ, 10 ℓ, 20 ℓ, and 40 ℓ of ethyl alcohol(95%) per a tree were injected into rooting zone at Eumseong county in 2012 and 2013. We supplied ethyl alcohol at Aug. 6 and 7 when it was 10∼12 days before first harvest.
Nitrate content of soil severly got lower than control after injecting ethyl alcohol in about 2∼3days. Lower nitrate contents of soil lasted for 12 to 29 days as affected by injection amounts of ethyl alcohol. Nitrogen content of leaves was seen to have a same tendency to the nitrate content of soil.
Biomass C contents and dehydrogenase activities were increased by increasing of injection amounts of ethyl alcohol.
Fruit weight was reduced at twenty fold diluted solution 40 ℓ of ethyl alcohol(95%), while sugar content was increased at twenty fold diluted solution 20 ℓ of ethyl alcohol(95%).
In conclusion, it was possible that twenty fold diluted solution 20 ℓ of ethyl alcohol(95%) at 10∼12 days before first harvest improved the cultural method to maintain fruit weight as well as to increase sugar content.
< 제 2협동과제 : 최적 비가열살균기술을 이용한 복숭아의 저장성증진 >
To prolong the shelf-life of domestic peach, UV-C (0 ~ 10.0 kJ/m²) was treated and investigated the spoiling rate and changes of physico-chemical and sensory properties. There was no spoiled peach until 4 days of storage in control and the sample with 2.5 kJ/m² of UV-C treatment. But control and the sample with 2.5 kJ/m² of UV-C treatment appeared spoilage at 6 day, then 29.17% and 25.0% of the samples showed spoilage at 10 day, respectively. However, samples treated with higher than 5.0 kJ/m² of UV-C showed higher percentage (41.67% or higher) of spoilage than those of control or 2.5 kJ/m² UV-C treatment at 10 day. Weight changes of the peach was the lower in control and the sample with 2.5 kJ/m² of UV-C treatment than those with 5.0 kJ/m² of UV-C treatment or higher during 10 days of storage. There was no difference in pH among the treatments even it increased by storage time. Hardness of samples was not changed right after UV-C treatment but those of the samples with 5.0 ~ 10.0 kJ/m² of UV-C treatment decreased rapidly after 4 days, which were lower than control. No significant changes in lightness and redness of the samples by UV-C treatment were observed. But, UV-C treatment slightly decreased yellowness of the samples. Initial of taste, flavor, color, texture, and overall acceptance were not different among control and UV-C treatments. Sensory score of samples was the highest at 2 and 4 days of storage while it decreased thereafter. In general, samples treated with 2.5 kJ/m² of UV-C or control showed higher sensory quality than those with 5.0 kJ/m² or higher UV-C treatment.
To improve the shelf-life of peach and to confirm the suitable UV-C dose, we investigated the spoilage rate and changes of physico-chemical and sensory properties of the peach after treatment of low dose UV-C (0 ~ 3.0 kJ/m²) irradiation. Control appeared spoilage at day 4, then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8.
Weight changes of control and the samples with UV-C treatment were no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. Sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.
To prolong the shelf-life of peach, 1 ppm of ozone water was treated to peach for 0 ~ 10 minute and investigated the spoilage rate and changes of physico-chemical and sensory properties of peach. Control appeared spoilage at day 4, then 23.81% of control showed spoilage at day 8. However, samples treated with ozone water for 1 ~ 10 minute showed lower than that of control, but spoilage of control and ozone water treatment were not different. Weight changes of control and the samples with ozone water treatment were no difference during the storage period except the sample with ozone water treated for 3 minute. There was no difference in pH among the treatments even it increased by storage time. Hardness of samples was not changed right after ozone water treatment and decreased by storage time, but there was no difference in hardness among the treatments during storage period. No significant changes in lightness, redness and yellowness of the samples by ozone water treatment were observed. Initial of taste, flavor, color, texture, and overall acceptance were not different among control and ozone water treatments. But color and overall acceptance of peach were lower samples with ozone water treated for 5 minute or higher than those of samples with ozone water treated for 3 minute or lower during storage period. In general, to preserve the quality of peach, within 5 minutes of ozone water treatment is believed to be desirable.
To extend the shelf-life of the domestic peach, a low dose UV-C irradiation(0 ~ 3.0 kJ/m²) was treated and the changes of the major chemical components were investigated. The content of ascorbic acid in UV-treated peaches were higher than that of control. And the content of ascorbic acid of UV treatments were slightly higher than that of control during storage period. The contents of polyphenols in UV-treated peaches were higher than that of control with the highest at 0.25 kJ/m² UV treatment. The contents of polyphenols of control and UV treatments were slightly reduced by storage period. The contents of flavonoid were not significantly different among the control and UV treatments. Detected free sugars of the control and UV treatments were fructose, glucose, maltose and sucrose.
Most of all, sucrose content was the highest and free sugar content were increased during storage without difference between the control and UV treatments. Free amino acid content of the control and UV treatments were 115.38 mg% and 95.92 ~ 120.94 mg% respectively, but there was no significant difference between the control and UV treatments. And antioxidative activities were no difference among the control and UV treatments. To prolong the shelf-life of peach, peach was treated with 1 ppm of ozone water for 0 ~ 3 minute and the changes of the major chemical components were investigated. The contents of ascorbic acid, polyphenols and flavonoids were not significantly different among
the control and ozone water treatments during storage period. Free sugars were detected in the control and ozone water treatments and identified as fructose, glucose, maltose and sucrose. Most of all, sucrose content was the highest and were not different between the control and ozone water treatments. And antioxidative activities were not different between the control and ozone water treatments too.
To improve their shelf-life, domestic peaches were treated with hot air(46℃) for 0 ~ 9 hour, and the spoilage rate, changes of physico-chemical, sensory properties, major components contents and antioxidative activities were investigated. The control showed spoilage at day 4, and then 50% of control showed spoilage on day 6. However, 12.5% of samples treated with hot air(46℃) for 6 hr showed spoilage on day 4. After 6 days, the spoilage rates of peaches treated with hot air treated for 3 ~ 9 hr were 16.7, 25.0, and 25.0%, respectively. Weight change of control was higher than that of hot air-treated samples for 6 days storage. There were no differences in pH of samples among the treatments, but pH increased with storage time. Hardness of hot air-treated samples was higher than that of control in the initial stage of storage. And then hardness of control sample was decreased faster than that of the hot air-treated samples for 6 days of storage. No significant changes in lightness and redness of the samples were observed after hot air treatment. Changes in yellowness of control occurred faster than that of hot air-treated samples during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at initial period were not different among treatments. The scores for taste, flavor, texture and overall acceptance of control decreased faster than those of hot air- treated samples during storage. In major component contents, the contents of ascorbic acid and polyphenols were not changed right after hot air treatment. The contents of ascorbic acid and polyphenols of the control were reduced during storage period, but the contents of ascorbic acid of hot air treatments were not changed during storage period. The content of flavonoids of the control was higher than that of hot air treatment. But content of flavonoids of the control were reduced during storage period. Antioxidative activities were not different among the control and hot air treatments.

목차 Contents

• 표 지 ... 1
• 제출문 ... 2
• 요 약 문 ... 4
• SUMMARY ... 7
• 목 차 ... 12
• 제 1 장 서 론 ... 13
• 제 2 장 국내외 기술개발 현황 ... 17
• 제 3 장 연구개발수행 내용 및 결과 ... 19
• 제1세부 : 수출 복숭아 해충 친환경 종합관리 기술 개발 ... 19
• 제 1 절 복숭아 수출대상 국가별 검역해충 및 검역조건 조사 ... 19
• 제 2 절 친환경 농자재 등록현황 및 처리현황 ... 25
• 제 3 절 주요 해충의 발생 및 해충의 피해과 감소기술 적용 ... 32
• 제 4 절 약제 허용기준 적용 ... 57
• 1협동과제 : 수출 복숭아 당도향상을 위한 주정 투입량 구명 ... 64
• 1. 연구내용(재료 및 방법) ... 64
• 2. 연구결과 ... 65
• 3. 결과요약 ... 72
• 제 3 장 연구개발수행 내용 및 결과 ... 73
• 제 1 절 1차년도 연구개발 수행 내용 ... 73
• 제 2 절 2차년도 연구개발 수행 내용 ... 75
• 제 3 절 1차년도 연구개발 결과 ... 79
• 제 4 절 2차년도 연구개발 결과 ... 102
• 제 4 장 연구개발 목표 달성도 및 대외 기여도 ... 122
• 제1절 목표대비 대외달성도 ... 122
• 제2절 정량적 성과 ... 122
• 제 5 장 연구개발결과의 활용계획 ... 123
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 123
• 제 7 장 기타 중요 변동사항 ... 124
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 :해당 없음 ... 124
• 제 9 장 참고문헌 ... 125
• 끝페이지 ... 135