• Korean Journal of Medicinal Crop Science
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• v.12 no.6
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• pp.473-477
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• 2004

Wasabis (Wasabia japonica Matsum.) have been used as a spice with its petioles and rhizomes, but the production of its rhizomes in upland cultivation was very difficult for the severe damage of rotting disease during summer season. This experiment was carried out to increase the yield of marketable rhizome in wasabi when cultured in upland. Seedlings were raised in sub-alpine area for 7 and 12 months and then transplanted to experimental area on Sept. 20 and the yield was investigated on May 12 of the next year. The marketable rhizome(above 40g/plant) was produced in seedlings raised for 7 months. Production rate of marketable rhizome was 13.3% and total yield was 72.9 kg/10a. The content of allylisothiocyanate in rhizome of upland wasabi was 0.777 mg/g and its content was equal to wasabi cultured in water condition for 18 months. These results suggested that the upland cultivation of wasabi seedlings raised in sub-alpine area for 7 months was possible to product marketable rhizome.

• Korean Journal of Plant Resources
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• v.10 no.4
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• pp.375-381
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• 1997

This study was conducted to determine the effect of seedling and division nursery stock size on the growth and yield of Wasabia japonica cultivated with cold water from Soyang Dam. As seedling and division nursery stock size were enlarged, their growth and yield were higher. In the case of division nursery stock, the rhizome yield per 10a were 782kg for large one, 723kg form medium one and 567kg for small one, and commercial rates - the percentage of rhizomes that weigh over 40g - were 87% for large one,80% for medium one and 55% for small one. In the case of seedling, large one brought out yield of 575kg/10a while medium and small one brought out low yield of 408kg/10a, and 421kg/10a, respectively. And the commercial rates from seedling were 60% for large one. 13% for medium one and 20% for small one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.268-274
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• 2015

Makgeolli residue protein (MRP) was extracted from byproduct of makgeolli processing, and MRP films containing various plasticizers were prepared. Among the plasticizers used in this study, MRP film containing glycerol-sorbitol (1:2) showed the most desirable mechanical properties. In addition, MRP films containing wasabi extract (WE) were prepared by incorporating different amounts (0, 0.8, 1.0, and 1.2%) of WE into film-forming solution. Tensile strength, elongation at break, and moisture content of MRP films decreased with addition of WE as compared with the control. However, MRP films containing WE showed antimicrobial activities against Escherichia coli O157:H7 and Listeria monocytogenes. Application of MRP film containing 1.0% WE to beef packaging decreased populations of E. coli O157:H7 and L. monocytogenes after storage at $4^{\circ}C$ for 8 days by 1.1 and 0.41 log CFU/g, respectively, compared with those of the control. In addition, the peroxide value and 2-thiobarbituric acid reactive substance value decreased by 53 and 56%, respectively, compared to the control. Therefore, these results suggest that MRP film containing WE can be used to improve the quality of beef during storage.

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.294-300
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• 1996

We performed an experiment to confirm the possibility of wasabi culture using the wat­er of the Soyang River Dam in Chunchon and the ground water in Suwon. Water mineral content of Soyang River except for P was less than that of ground water of Suwon. Dis­solved oxgen and E C of Chunchon was proper to culture wasabi but E C and dissolved oxgen of Suwon was not suitable for that. Water temp. of Soyang river was very changable by month while that of the ground water in Suwon was kept constantly. In Soyang river of Chunchon the month that water temp. show $8{\sim}18^{\circ}C$, optimal growth temp., was May to Nov. and the month that water temp. show less than $6^{\circ}C$, growth limit temp., was $Jan.\;{\sim}\;Feb.$ of Chunchon. Rhizome weight of main stem in Chunchon and Suwon was 63g and 22g per plant and rate of maketable rhizome was each 80%, 0% by culture of 32 months to include raising see­dling period of 13 months. Dry matter partitioning ratio of petiole in Soyang river of Chunchon was the highest of all others but it was lowest of all others in ground water of Suwon. Rhizome weight of main stem in Chunchon was showed possitive correlation with plant height and fresh top weight and in Suwon it was showed possitive correlation with root weight and high possitive correlation with No. of total leaves and No. of tillers.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.317-322
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• 2007

The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus in mackerel were evaluated during storage of 5-14 days at $5^{\circ}C,\;10^{\circ}C\;and\;15^{\circ}C$. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At $5^{\circ}C$ storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes were inhibited higher than at 10 and $15^{\circ}C$. Especially, the numbers of V. parahaemolyticus were decreased gradually at $5^{\circ}C$ even in the control sample, and about $1\;log_{10}cfu/g\;and\;1.8\;log_{10}cfu/g$ reductions were observed at 1 and 4 days, respectively. After 7 days, V. parahaemolyticus in all samples were not detected. There is a limit of a single treatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film were shown by addition of $5^{\circ}C$ refrigeration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.257-261
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• 2009

Two feeding trials were conducted to investigate the effects of several dietary additives on growth and feed utilization of juvenile flounder. In the first experiment, three replicate groups of juveniles (average weight 1.5 g) were fed diets with or without wasabi extract and chitosan for 7 weeks. Survival rate, weight gain, protein efficiency ratio, hepatosomatic index and condition factor were not affected by the different dietary additives (P>0.05). Feed efficiency of fish fed the wasabi extract diet was significantly higher than that of fish fed the control diet (P<0.05). Daily feed intake of fish fed the wasabi extract diet was significantly lower than that of fish fed the other diets (P<0.05). In the second experiment, three replicate groups of juveniles (average weight 1.4 g) were fed diets with or without Pophyra powder for 7 weeks. Survival rate and weight gain were not significantly affected by dietary Pophyra powder (P>0.05). Feed efficiency and protein efficiency ratio of fish fed the Pophyra diet were significantly lower than those of fish fed the control diet (P<0.05). The results of these experiments suggest that feed efficiency of juvenile flounder may be improved by dietary supplementation with wasabi extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.335-342
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• 2017

In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.227-232
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• 2008

The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological Safety of pork meat. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus in pork meat were evaluated during storage of 14 days at $5^{\circ}C,\;10^{\circ}C\;and\;15^{\circ}C$. Antimicrobial films were developed with addition of a natural substance, wasabi extracts(Wasabia japonica). At $5^{\circ}C$ storage, growth of total aerobic bacteria, E. coli O157:H7, L. monocytogenes were inhibited higher than at 10 and $15^{\circ}C$. Especially, the numbers of S. Typhimurium and S. aureus were increased gradually at $5^{\circ}C$ even in the control sample, and it takes more than 14 days to increase in every sample upto 6 $log_{10}cfu/g$. The higher antimicrobial effects of the films were observed at storage of $5^{\circ}C$ than at $10^{\circ}C$ and $15^{\circ}C$. There was a limit of a single treatment of antimicrobial film to prolong shelf-life of pork meat. The synergistic effect of antimicrobial film were observed with addition of refrigeration at $5^{\circ}C$.

• Weed & Turfgrass Science
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• v.4 no.3
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• pp.199-208
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• 2015

This study was conducted to provide basic information for weed control by surveying the occurrence of weed species in upland crop fields in Gyeongnam province of Korea. The result of this survey, 55 weed species 21 families in barley fields, 56 weed species 22 families in garlic fields, 47 weed species 19 families in onion fields, 68 weed species 26 families in Chinese cabbage fields, 54 weed species 22 families in potato fields, 62 weed species 25 families in sweet potato fields, 87 weed species 29 families in red pepper fields, 79 weed species 28 families in corn fields, 84 weed species 29 families in soybean fields. The most dominant weed species in upland crop fields of Gyeongnam province were Alopecurus aequalis var. amurensis 20.7% (barley fields), Cardamine flexuosa 12.3% (garlic fields), Chenopodium ficifolium 18.7% (onion fields), Portulaca oleracea 8.1% (Chinese cabbage fields), Chenopodium ficifolium 13% (potato fields), Digitaria ciliaris 12.6% (sweet potato fields and red pepper fields) and Digitaria ciliaris 11.3% (corn fields), 13.2% (soybean fields). This information could be useful for establishment of future weed control methods in Gyeongnam province.

• Korean Journal of Medicinal Crop Science
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• v.18 no.6
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• pp.389-397
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• 2010

This work was to improve antimicrobial activities of horseradish by encapsulated with edible biopolymers such as lecithin and gelatin since it has been difficult to directly use horseradish extracts into foods and food containers due to its strong and undesirable flavors. It was shown that most of the nanoparticles containing the extracts were well formed in round shape with below 400 nm diameter as well as fairly stable and less odd flavors in various pH ranges by measuring zeta potentials. The encapsulation efficiencies of nanoparticles were estimated as 66.6% and 53.4% for lecithin and gelatin, respectively. Minimal Inhibitory Concentration (MIC) of both nanoparticles against G(+), Listeria monocytogenes and G(-), Salmonella typhimurium were also measured as 79 ppm based on AIT concentrations in the extracts, whose activities were about 65% higher than the case of adding crude extract. It was also found that the nanoparticles efficiently penetrated into the cell membrane and started to destruct the cells after 6 hours cultivation under Transmision Electron Microscopy observation. These results prove that the nano-encapsulation of the horseradish extracts can be employed to directly treat into the foods and food containers for antimicrobial purposes with the aids of aerosolization system, by using small amounts of the extracts and having less flavors due to masking effects of nanoparticles.