Ho Cheol Kim

Shoot Growth and Fruit Characteristics of ‘Yumi’ Peach in Response to Side Dressing with Fused Phosphate Fertilizer

This study was carried out to investigate shoot growth and fruit characteristics in 4-year-old ‘Yumi’ peach (Prunus persica) trees in response to various amounts of side dressing with fused phosphate fertilizer (phosphoric acid 17%, FPF) under soil cultivation. The amount of side dressing of FPF was set at 40% of a year’s supply, i.e., 132 g/tree FPF (P2O5 22.4 g/tree) and 22.4 g/tree for the control, 2× (44.9 g/tree), 4× (89.8 g/tree), and 6× (134.6 g/tree), which were supplied via three-split application at 15-day intervals. Shoot length at the fruit maturing stage decreased by 12–16% with increasing amounts of side dressing of FPF up to 6×. The mineral concentration in leaves did not change significantly with increasing levels of FPF. Available P2O5 and Mg contents in soil after fruit harvest were 3.0and 1.8-fold higher under increasing FPF levels (up to 6×) compared to the control, respectively. Leaf SPAD values at the fruit maturing stage decreased with increasing FPF levels, whereas fruit length and width increased with increasing FPF levels. Fruit weights and hardness increased with increasing (up to 6×) amounts of FPF. Finally, free sugar concentrations increased with increasing FPF levels. Therefore, the application of large quantities of FPF via side dressing during early fruit growth can improve fruit quality in ‘Yumi’ peach under soil cultivation. Additional key words: available P2O5, free sugar, fruit enlargement, mineral contents, Prunus persica

Survey Analysis of Regional Name, Use and Availability of Echinops setifer at Jeonnam Province

In order to establish the succession and development of usage culture of Echinops setifer rice cake, the survey on 282 Women (60 years old or over living in 21 cities and counties in Jeonam province) was investigated. The results showed that all respondents did not know the standard name of Echinops setifer. One hundred and twenty four repondents (54.0%) knew the regional name of Echinops setifer and regional name was called differently by region. Less than 6.8% of respondents answered that most recent eating time of Echinops setifer was since 1980. 58 respondents (20.6%) had experience making Echinops setifer rice cake. Less than 6.9% of respondents made Echinops setifer rice cake latest since 1990. The taste and stickiness of Echinops setifer rice cake were evaluated as ‘delicious (4.56)’ and ‘above sticky (4.63)’ according to criterion level 5.0. These results suggest that the standard name of Echinops setifer is spread widely and usage culture of Echinops setifer is needed to be developed.