| 열처리에 의한 콩나물 탄저병의 방제 |
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이정한, 한기수, 김태형, 배동원, 김동길, 강진호, 김희규 |
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| Establishment of Technology for Preventing the Soybean Sprout Colletotrichum gloeosporioides Rot |
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Jung Han Lee, Ki Soo Han, Tae Hyoung Kim, Dong Won Bae, Dong Kil Kim, Jin Ho Kang, Hee Kyu Kim |
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| Abstract |
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Anthracnose fungus was most pathogenic on soybean sprout, of the fungi and bacteria isolated from rotten sprout on market. Bacterial strains associated were not virulent. Dry heat (DHT) applied even as high as 65oC for 30 min. was not effective enough to eliminate the artificially inoculated Colletotrichum gloeosporioides propagules from seedllots. Hot water immersion treatment (HWT), at elevated temperature of 55oC for 20 min, did eliminate the pathogen but reduced seed germinating and retarded sprout growth: Seed germination was practically acceptable when the seedlots were exposed to at 55oC for 5 min, but about 20% anthracnose propagules survived. Accordingly, we have optimized the HWT scheme for 5 min at 60oC. This scheme was validated, at small to large scale production system, that surely rule out the possible carry over of the bacterial contaminant from seedlots. This result should improve the shelf-life of soybean sprout on the market. |
| Key Words:
Colletotrichum gloeosporioides, Dry heat treatment, DHT, Hot water immersion treatment, HWT, Soybean sprout |
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