지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 91 - 91 (1page)
이용수
초록· 키워드
오류제보하기
Renewable energy including wind power and solar power has been gain attention. To save land usage, agrophotovoltaics (APV) is suggested as one of the efficient renewable energy generating method. In order to evaluate Kimchi cabbage growth and quality under bifacial APV, ‘Hwimori-gold’ Kimchi cabbage seedlings (30-days old) were transplanted to both open-field and APV area. The growing period from transplanting to harvest was 90 d in the 2019 Fall (2019. 9. 6 ~12. 4) and 82 d in the 2020 Fall (2020. 9. 6~ 11. 27). Kimchi cabbage head average weight in 2019 and 2020 from open-field, bifacial_A (A solar panel company, located west side), and bifacial_B (B solar panel company, located center) were 4.4kg, 4.0kg, and 3.1kg, respectively. Kimchi cabbage head average weight loss (%) in 2019 and 2020 from bifacial_A and bifacial_B were 9% and 29%, respectively. Thus, overall Kimchi cabbage head weight loss was 19% across different area of bifacial solar panel over 2 years.Seven glucosinolates (GS) were detected 2019 and 2020 Fall (progoitrin, glucoraphanin, gluconapin, glocubrassicin, 4-methoxyglubrassicin, gluconasturtiin, and neoglucobrassicin) by high performance liquid c ... 전체 초록 보기
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Sensorial Quality of Cabbage (Brassica oleracea var. capitata) Grown under Agriphotovoltaic and Its Juice Comparison to the Open-field Grown
한국원예학회 학술발표요지
2021 .10
-
Broccoli, a Promising Crop for Agrophotovoltaics: its Quality and Yield Changes under Solar Panel in Republic of Korea
한국원예학회 학술발표요지
2021 .05
-
Quality Characteristics of Salted Kimchi Cabbage Prepared with Fall Kimchi Cabbage Cultivars
한국식품영양과학회 학술대회발표집
2015 .08
-
What is a Taste and Flavor?
한국식품영양과학회 학술대회발표집
2016 .10
-
The Effect of Postharvest 1-MCP Treatment on Phenolic Compounds and Glucosinolate Contents in Kimchi Cabbage
한국원예학회 학술발표요지
2017 .05
-
Variation in the functional compounds of molten salt Kimchi during fermentation
Korean Journal of Agricultural Science
2019 .03
-
Environmental and Seasonal Effects on Sensorial Quality of Brassica Vegetables for the Kimchi Industry
한국식품영양과학회 학술대회발표집
2022 .10
-
Effect of Insect Damage on Health-promoting Compounds and Sensorial Quality of Brassica Vegetables
한국원예학회 학술발표요지
2018 .05
-
Effect of Growing Season and Genotypes in Growth Parameters and Free Sugar Content in Cabbage
한국원예학회 학술발표요지
2020 .11
-
품종 및 재배지역별 과채류와 과실류의 유리당 함량 비교 분석
한국식품영양학회지
2019 .01
-
김치산업의 현황과 발전 방향
식품과학과 산업
2020 .06
-
The effects of Diniconazole-5 on the growth of early summer production in Kimchi cabbage (Chinese cabbage) (Brassica rapa L.)
한국농약과학회 학술발표대회 논문집
2019 .10
-
Classification by the amino acid analysis on the Korean and Chinese Cabbage Kimchi
한국식품영양과학회 학술대회발표집
2015 .08
-
보존용액이 Eucalyptus pulverulenta ‘Baby Blue’의 수명과 품질에 미치는 영향
화훼연구
2016 .01
-
기체교환이론에 의한 배추 잠재모형 개발
한국농림기상학회 학술발표논문집
2017 .01
-
Effects of Kimchi Juice Extracted from Fresh or Ripened Cabbage Kimchi on the Decomposition of Pesticide
한국식품영양과학회 학술대회발표집
2015 .08
-
Effects of sex and line on volatile flavor compound contents in Korean native chicken breast meat
한국가금학회 정기총회 및 학술발표회
2015 .11
-
Application of Image Analysis for Monitoring Water Stress in Kimchi Cabbage Seedlings
한국원예학회 학술발표요지
2024 .11
-
Genetic analysis of taste-active compounds in Korean native chicken red brown line
한국가금학회 정기총회 및 학술발표회
2024 .11
-
Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations
한국식품영양과학회 학술대회발표집
2016 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0