• Title/Summary/Keyword: 배추과 채소

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Application of Carbonized Rice Hull as Growth Medium for Vegetable Crops in Polyethylene Film House - Effect of Mixing with Gravel and of a Different Kinds and Concentrations of Nutrition Solution on the Growth of Several Vegetable Crops - (채소작물(菜蔬作物)의 시설재배용(施設栽培用) 상토재료(床土材料)로서 왕겨훈탄(燻炭)의 활용(活用)에 관(關)한 연구(硏究) - 자갈의 혼합효과(混合効果)와 영양액(營養液)의 종류(種類) 및 농도(濃度)가 채소작물(菜蔬作物)의 생장(生長)에 미치는 영향(影響) -)

  • Hong, Soon-Dal
    • Korean Journal of Soil Science and Fertilizer
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    • v.26 no.2
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    • pp.93-102
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    • 1993
  • Carbonized rice hull, neutralized by dilute nitric acid, was evaluated possibility as a bed matrial for sanitary cultivation. The growth response of Chinese Cabbage, lettuce, and spinach on the carbonized rice hull supplemented with different kinds and concentrations of available nutrition solution was accessed. The ideal nitrogen concentration of nutrition solution was 126 mg/l. Both solutions of compound fertilizer and nutrition containing microelements showed no difference in growth and chemical components of vegetables. Therefore, compound fertilizer was thought to be better than nutrition owing to the convenience of handling in practice. The gravel was also evaluated as supporting material of carbonized rice hull. Because of lasting latent heat in gravel, the mixing treatment of carbonized rice hull and gravel(7~10cm in diam.) was efficient to the growth resulting in the highest dry weight per plant, but the heavy weight of gravel made the handling very difficult. Light carbonized rice hull showed the better plant growth and ease handling, compared to the mixture of soil and compost, and had enough supporting capacity. Therefore, carbonized rice hull was thought to be a desirable bed material for environmentally controlled cultivation.

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Quality Characteristics of Kimchi Added with Allium hookeri Root (삼채뿌리를 첨가한 김치의 품질 특성)

  • You, Bo Ram;Kim, Hyun Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.10
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    • pp.1649-1655
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    • 2013
  • This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at $4^{\circ}C$. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87~2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.

Determination and Physical Properties of Dietary Fiber in Vegetables (채소류(菜蔬類)의 식이성(食餌性) 섬유소(纖維素)의 함량(含量)과 물리적(物理的) 특성(特性))

  • Kahng, Tae-Soon;Yoon, Hyung-Sik
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.16 no.3
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    • pp.49-54
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    • 1987
  • Procedures for Dietary Fiber(DF) determination were applied to some common vegetables. The samples selected in this study were: Radish(Leaf), Chinese cabbage, Spinach, Shepherd's purse, Red pepper(Leaf), Perilla(Leaf), Soybean(Leaf) and Cabbage. DF was analyzed by the method of detergent fractionation. Values for NDF, ADF, Lignin, Hemicellulose, Cellulose were obtained. NDF for most samples was $12.9{\sim}27.4%$, except Soybean(Leaf) (41.9%), ADP was $7.7{\sim}16.9%$. Lignin was around $1.0{\sim}2.1%$; Red pepper (Leaf) (7.6%), Perillar(Leaf) (5.7%), Soybean(Leaf) (4.2%) were exceptions. $Hemicellulose(NDF{\sim}ADF)$ was about $2.9{\sim}12.0%$, except Soybean(Leaf) (25.0%). $Cellulose(ADF{\sim}Lignin)$ was $6.3{\sim}13.0%$. This paper describes two properties of the fiber of commonly eaten vegetables; Water-Holding Capacity(WHC) and Density. The capacity of the ADP to hold water was estimated. The WHC measurements differed from 6.6g per g of ADP for Red pepper(Leaf) to 10.4g per g of ADP for Radish(Leaf). Radish(Leaf), Soybean(Leaf) had the greatest WHC whereas Red pepper(Leaf), Perillar(Leaf) had the least. Two types of density determinations are shown. Direct (non-packed) values largely correspond with bulk(packed) density.

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Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea (국내 다소비 십자화과 새싹채소 추출물의 항산화 활성)

  • Shin, Gi-Hae;Lee, Young-Jun;Kim, Jae-Hwan;Kim, Young-Hyoun;Kim, Dan-Bi;Lee, Jong Seok;Lim, Jeong-Ho;Lee, Ok-Hwan
    • Food Science and Preservation
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    • v.21 no.4
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    • pp.587-592
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    • 2014
  • Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout ($24.40{\pm}1.24mg\;TAE/g$) and kohlabi sprout extracts ($23.97{\pm}0.46mg\;TAE/g$). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract ($15.30{\pm}1.35mg\;CE/g$). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value ($IC_{50}=1.95mg/mL$) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.

Agricultural Status of Lam Dong Province in Vietnam and the Strategy for Korea-Vietnam ODA International Cooperation Program in Agriculture (베트남 람동성의 농업현황 및 한-벳 ODA 농업협력사업 전략)

  • Cho, Joon-Hyeong;Jang, Hye-Ri;Lim, Jong-Min;Lee, Sok-Young;Kim, Wan-Seok
    • Journal of the Korean Society of International Agriculture
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    • v.23 no.5
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    • pp.465-474
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    • 2011
  • Agricultural environment of Lam Dong province, which is located in central highland area, is totally different from that of other lower areas in Vietnam. In Lam Dong province, abundant plant resources were naturally grown such as pine trees, taxus, and wild orchids, which can grow in high mountainous area. In Lam Dong, the field proportion of perennial crops was higher than that of annual crops. However, the field proportion and yields of vegetables were highest among the all cultivated crops, estimating 38% (36,552ha) and 72% (993,082MT), respectively. Especially in Da Lat, vegetables, flowers, orchids, and industrial crops were mainly produced because this area is geographically close to Ho Chi Minh city. And also in Da Lat, 64% (8,447ha) and 36% (4,777ha) of farm fields were used for producing annual and perennial crops, respectively, and the yields of fresh vegetables in this area was estimated to 213,478MT which was 21.5% of the whole yields in Lam Dong province. Thus Korea, Taiwan, Japan, France, and Holland have invested to agriculture in Da Lat for producing and exporting flowers, vegetables, and tea. In 2009, flower cultivation area of Da Lat was over 55% in Lam Dong province and average amount of values were 9,781 million USD, which was higher than that of al other crops. Thus following strategies could be suggested for the development of agriculture in Lam Dong province. The first, agricultural cooperation with Da Lat, Lam Dong, should be characterized to horticulture and floriculture, followed by supporting both appropriate R&D techniques and equipments. And then agricultural system should be made in relationship with the local companies. Finally, agricultural cooperation program should be conducted toward the direction for both donor and recipient countries.

Study on Pretreatment Methods to Prevent Tissue Softening of Heated Onion (가열 양파의 조직 연화 방지를 위한 전처리 방법에 관한 연구)

  • Choi, Jun-Bong;Cho, Won-Il
    • Korean Journal of Food Science and Technology
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    • v.47 no.1
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    • pp.56-62
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    • 2015
  • Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature ($60-80^{\circ}C$) and substrate softening at high temperature. Preheating of onion in a $Ca^{2+}$-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and $Ca^{2+}$ by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at $70^{\circ}C$ for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at $70^{\circ}C$. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.

Growth Responses of Crops to Wastes Derived from Some Factories (수종 공장 폐수에 대한 작물의 피해 반응)

  • Kang, Byeung-Hoa;Shim, Sang-In;Lee, Sang-Gak
    • Korean Journal of Environmental Agriculture
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    • v.16 no.2
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    • pp.161-165
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    • 1997
  • This experiment were carried out to clarify the effects of several factory wastes on the emergence and seedling growth of five crop species, rice, Chinese cabbage, melon, and tomato. Wastes of three factories treated by several concentrations on the soil in which crop were seeded. In rice seedling experiments, the rice seedlings were treated with factory wastes hydroponically. Factory wastes used in the experiment were obtained from leather, phenol resin, and dye factory. The growth of rice seedlings was inhibited by each factory wastes, but the dry weight of rice seedling was increased by the low concentration below 1/16 dilution of leather factory waste. During 15 days, dry matter accumulation of rice seedlings treated with undiluted factory wastes decreased to 46.0, 51.4, -5.4% of control by treating wastes of phenol resin, leather, and dye factory respectively. The injury of crops by leather factory waste was severe in tomato but slight in barley. Waste of phenol resin factory affects highly both on Chinese cabbage and on melon. When dye factory waste was treated on each crop, all plants died in the treatments of waste solution which diluted to 1/8 of original waste. Tomato and melon were most sensitive crop species to the waste of dye factory. Although the responses of crops to each factory waste were various, the degree of injuries were more higher in vegetables than cereal crops.

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Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Non-Heating Process - (학교급식소의 HACCP 시스템 적합성 검증(II) -비가열조리 공정을 중심으로-)

  • 전인경;이연경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.7
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    • pp.1154-1161
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    • 2004
  • The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs): washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

A Study on Dietary Fiber Intake of Korean (한국인의 식이성섬유소 섭취량에 대한 연구)

  • 이규한;박미아;김을상;문현경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.5
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    • pp.767-773
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    • 1994
  • The dietary fiber intakes of Korean were estimated based on the data from the National Nutrition Survey in 1989. From the data, 566 foods which contain dietary fiber were selected.The intake estimation was done based on these foods. Results were summarized as followed ; Mean DF intake of nationwide population was 17.53g/day and most of these were come from vegetables. Mean DF intake of rural population was slightly lower than that of urban's. Major sources of DF were vegetables, cereals & grain products, seaweeds, fruits, fungi & mushrooms and legumens & their products in order. Vegetables were the major sources of DF which occupied 32.4% of total intake. Among them, kimchi and red pepper were the representative sources. Among cereals & grain products, rice was found to be the most important DF source occupying 12.2% of total DF. And fried noodle, loaf bread and barley were followed. Sea mustard among seaweeds, apples and persimmons among fruits, oyster mushroom and mushroom among fungi & mushrooms and soybean sprout among legumes & their products were favorable sources of DF. 653 households out of 1, 925(33.9%) were consummed 10~15g of DF per day.

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Effects of Binding Materials on Sensory and Cooking Properties of Soondae (결착제에 따른 순대의 제조 및 조리 특성에 관한 연구)

  • 손정우;염초애;김철재
    • Korean journal of food and cookery science
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    • v.15 no.2
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    • pp.191-196
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    • 1999
  • The standard cooking method of Soondae, a famous traditional sausage type food in Korea, was proposed and the applicability of porcine plasma and egg white as the substitute of the porcine blood was investigated for the improvement of off-flavor, rancidity, and acceptability of Soondae. Sensory evaluation suggested Soondae prepared with 15% porcine blood most preferred. The cooking yields, water absorption capacity and hardness of plasma and egg white added Soondae were decreased compared with those of original porcine blood Soondae. The overall results of sensory evaluation suggested the possibility of using porcine plasma or egg white as a substitute for the porcine blood in Soondae.

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