• The Korean Journal of Pesticide Science
• /
• v.18 no.4
• /
• pp.330-335
• /
• 2014

This study was conducted to investigate residue levels of chlorantraniliprole and ethaboxam in inner part and outer leaves of a head-type Korean cabbage. Further, reduction of residues was measured after water washing, blanching and heat-cooking of the outer leaves. For chlorantraniliprole, residues in inner part and outer leaves were <0.01 mg/kg and 0.0757 mg/kg, respectively, in case of three-time spraying 30 days before harvest and <0.01 mg/kg and 1.19 mg/kg, respectively, in case of four-time spraying 10 days before harvest; for ethaboxam, <0.05 mg/kg and 0.216 mg/kg, respectively and <0.05 mg/kg and 1.18 mg/kg, respectively. Chlorantraniliprole and ethaboxam were not detected in inner part of the head-type Korean cabbage. Residue levels in outer leaves were very high as 10-100 fold as those in inner part of the cabbage. Therefore, there is no concern for safety of pesticide residues on kimchi prepared with the inner part of a head-type Korean cabbage. In addition, it needs to be noted that outer leaves should be carefully removed at harvest of the cabbage. Outer leaves water washed and blanched are called as Woogeogi, which is consumed after heat-cooking. In Woogeogi, residue concentrations of two compounds reduced to less than 10%, and further less than 5% by heat-cooking. This indicates that considerable amount of the test pesticide residues in outer leaves of a head-type Korean cabbage removed through water washing, blanching and heat-cooking.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1036-1041
• /
• 2014

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41~1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.3
• /
• pp.500-505
• /
• 2000

• Food Science and Industry
• /
• v.46 no.4
• /
• pp.2-11
• /
• 2013

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.1
• /
• pp.90-96
• /
• 2008

To retain the fresh taste and flavor of Kimchi, ozone treatment was applied for kimchi food materials. In this study, Chinese cabbage and salted Chinese cabbage, the highest portion of Kimchi materials, were treated by ozone ($3{\sim}9$ ppm) and their microbiological and chemical characteristics were investigated. Initial number of total aerobic bacteria of Chinese cabbage and salted Chinese cabbage were $1.3{\sim}10^7$ and $7.1{\sim}10^6$ CFU/g, respectively. However, when ozone was treated, the number was decreased and this decrease of bacterial number was maintained during storage. Yeast and mold populations were $6.0{\times}10^3$ and $1.2{\times}10^3$ CFU/g in Chinese cabbage and salted Chinese cabbage, respectively; however, an ozone treatment also decreased the yeast and mold populations. Other physical and chemical characteristics of ozone treated sample such as color, hardness, contents of ascorbic acid and reducing sugar of Chinese cabbage and salted Chinese cabbage were not different when compared with control.

• The Korean Journal of Pesticide Science
• /
• v.15 no.2
• /
• pp.194-200
• /
• 2011

Diamondback moth (DBM, Plutella xylostella L.) is known as the most destructive pest of cruciferous crops worldwide. As most insecticides targeted to mainly larval stage, new insecticides which have hatching-inhibitory or ovicidal activity could be more efficient to control DBM. Therefore, we developed an easy and efficient method for screening ovicidal activity of DBM eggs using aluminum foil. The aluminum foil ($4{\times}12$ cm) coated with filtered juice of chinese cabbage leave (hereinafter called oviposition foil) exposed to 300 newly-emerged adults for 24 hours inside the rearing container. The oviposition foils were replaced every 4 days consecutively after mating, but it was better to discarded over then. Oviposition foil were divided into 6 to 12 pieces depending on egg mass volume. After dipping into test solutions for 10 seconds using faucet, oviposition foil pieces were placed into common petri dish, and then investigated hatchability. The effect of methanol solvent (50%) for 10 seconds dipping on the toxicity against DBM eggs was negligible. In addition, whether covering the petri dish or not should be dependent on nature of active compounds tested. With applying the new bioassay method, methanol extracts from 50 plants were tested the ovicidal activity to DBM eggs. Among them, four plant extracts; Angelica tenuissima root, Lycium chinense root, Cnidium officinale root and Polygala tenuifolia root, showed high ovicidal activity of over 90% control efficacy, against DBM eggs.

• Korean Journal of Plant Taxonomy
• /
• v.45 no.2
• /
• pp.136-144
• /
• 2015

We reviewed the taxonomic identity and morphological characteristics of Cardamine manshurica (Kom.) Nakai based on its original description and type specimens. Cardamine manshurica, with its smaller flowers and siliques and earlier flowering season, is distinguished from the closely related species C. flexuosa With. This species-level difference is additionally supported in a phylogenetic tree constructed using nrDNA ITS sequences. Taken together, we therefore propose that C. manshurica is a distinct species. The scientific name 'Cardamine manshurica (Kom.) Nakai' is accepted.

• Food Science and Preservation
• /
• v.22 no.3
• /
• pp.303-313
• /
• 2015

This study investigates the physicochemical, microbiological and sensory characteristics of seasonal salted-Kimchi cabbages to provide basic data on its uniform quality. Generally, seasonal salted-Kimchi samples had different pH values at initial storage periods, but there was no difference in pH between the seasonal samples when stored for longer periods. The samples from the fall and winter seasons were relatively low in acid and high in solid soluble content compared to samples from other seasons. Salted-Kimchi cabbages in the summer showed the highest microbiological number compared to samples from other seasons. In the sensory evaluation, there were differences in the appearance, aroma, and taste, depending on seasonal samples at different storage periods. The correlation coefficient between the quality characteristics in the seasonal samples showed a positive or negative correlation between the quality characteristics at 1% significant level. In the principal component analysis, F1 and F2 were shown the 51.81% and 14.23% of the total variance (66.21%), respectively. In the PCA pattern of seasonal salted-Kimchi cabbages during storage periods, winter samples were distributed on the top of F2, spring samples were in the middle of F2, while the rest of the samples were distributed on the bottom of F2. According to increasing storage periods, initial storage samples were distributed at the left of F1, while other samples were located at the right of F2.

• Journal of the Korean Chemical Society
• /
• v.19 no.3
• /
• pp.163-168
• /
• 1975

Rice and fish samples as well as a standard reference kale sample have been analyzed for the mercury content using two independent methods, i.e., one developed previously in this laboratory and the other reported by Sjostrand. The analytical results indicate differences in matrix effects depending on the type of sample, e.g., kale and fish samples show the same matrix effects, whereas rice samples show different effects compared to others.

• Proceedings of the Korean Society of Community Living Science Conference
• /
• 2004.05a
• /
• pp.169-169
• /
• 2004

최근 김치가 핵가족화와 외식산업의 발전 등에 따라 가정이 아닌 공장에서 제조/유통되고 있는데, 수입된 포장 김치는 단체급식소나 외식업체에 값싼 가격에 대량 공급되고 있으며 그 양도 점차 늘고 있다. 이에 국내 배추 재배농가나 김치 생산업체의 경쟁력이 약화될 위기에 처해 있을 뿐만 아니라 우리 고유의 김치 맛이 잃어버릴 수도 있으므로 국산 김치와 중국산 김치의 정확한 품질비교가 필요한 실정이다. (중략)