• Korean Journal of Microbiology
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• v.37 no.3
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• pp.234-238
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• 2001

For the comparison of fermentation pattern of leek kimci with chinese cabbage kimchi, the changes of total viable cell number, Leuconostoc sp. bacteria, Lactobacillus sp. bacteria, pH and total sugar content of twotypes kimchies were investigated during fermentation at $20^{\circ}C$ and $10^{\circ}C$. In chinese cabbage kimchi at $20^{\circ}C$ fermentaion, the numbers of total viable cell, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria reachedthe maximum level on 2nd day and reduced slowly. But in leek kimchi, the maximum numbers of total via-ble cells, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria were obtained after 3 days fermentation,and the cell number of Lactobacillus sp. maintained at the maximum level oyer 15 days. At $10^{\circ}C$ fer-mentation, in both kimchies, the viable cell number of lactic acid bacteria more slowly increased anddecreased than at $20^{\circ}C$. The pH of chinese cabbage kimchi was 4.2 on 3rd day (optimal ripening phase) andmere decreased to 3.5 after 5 days, but in leek kimci the pH 4.2 could be reached after 10 days at $20^{\circ}C$. At $10^{\circ}C$, the optimal ripening pH 4.2 of chinese cabbage kimchi was reached after 6 days, but in leek kimchieven though after 24 days, the pH was maintained oyer 4.3. The total sugar contents of chinese cabbage him-chi and leek kimci were decreased continuously during fermentation. From these results, we know that thefermentation of leek kimchi proceed more slowly than chinese cabbage kimchi by the retardation of lacticacid bacteria growing in leek kimchi.

• Korean Journal of Plant Taxonomy
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• v.37 no.3
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• pp.275-308
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• 2007

For 20 taxa of Korean Allium, including 16 species and 5 varieties, examined were morphological characters (i.e. sexuality, structure and shape of underground part, types and growing patterns of leaf and scape, and shapes of perianth, filament and pistil). The specialization and the evolutionary trends of taxonomic characters were inferred from morphological examination. Taxonomic relationships and system of Korean Allium were also studied. The characters showing evolutionary trends were the structure and shape of underground part including rhizome and bulb, leaf, scape, inflorescens, filament and ovary. It seemed that thin and short rhizome developed from thick and long one, and the membranous simple bulb tunic evolved into fibrous reticulate one. The presence of hyaline sheath in A. monanthum of sect. Microscordum was apomorphic. Both angular leaf blade with 2-rowed vascular bundle and flat blade with 1-rowed vascular bundle were developed from terete one with 2-rowed vascular bundle. The base of filament have differentiated from entire to toothed, and 2-ovuled ovary as well as erect scape before flowering was plesiomorphic type. In addition, sexuality, structure of underground part, the presence of hyaline sheath and cross-section structure of leaf were taxonomic characters with the level of the subgenus in this genus. Shape of rhizome, bulb, leaf, scape and pedicel discriminated each section from other ones in the subgenera easily. The shape and arrangement of perianth and filaments were the diagnostic characters for species level along with shape of ovary and stigma.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.834-839
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• 2002

To evaluate the antioxidative and antiaging effects of buchu in vivo system, 2% or 5% buchu diets were fed to ICR mice for 13 months and lipid peroxidation, protein oxidation, activities of antioxidative enzymes and total glutathione content on liver were measured. Hepatic TBARS contents did not show differences among diet groups, while buchu diet suppressed the protein oxidation significantly. SOD activities of control diet group decreased slowly after 7 month but buchu diet increased its activities steeply for first 3 month and continued to increase twice or three times higher than control diet during 13 month. While GSH-Px activities of control diet group were increased slightly with age, buchu diet increased its activities twice or three times higher than control. While catalase activities of control diet group were almost not changed with age, buchu diet increased its activities in both 2% and 5% diet groups. Total hepatic glutathione contents were gradually increased with age, while buchu diets In-creased its contents remarkably. According to this study, many antioxidative materials and sulfides compounds containing buchu seems to protect antioxidative systems on ICR mice.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.143-150
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• 2017

Effects of packaging methods for maintaining the shelf-life and postharvest quality of Korean chive (Allium tuberosum Rotter) usually called buchu in Korea was studied during fall season. Buchu, which has high moisture content and active metabolism after harvest, is characterized by the greater changes in quality during storage and distribution. It is usually packaged in paper box during distribution in domestic channel in Korea where the marketability ends within few days of harvest. In order to maintain the commercial quality of buchu, we tried to use inner film with or without absorbent paper in commercial paper box packaging. The 'Greenbelt' cultivar of buchu was harvested in october and packaged in corrugated paper box (A), in corrugated paper box with micro-perforated high density polyethylene (HDPE) film as inner material (B), a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (C) and a combination of HDPE film as inner material along with a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (D), and stored at $5^{\circ}C$ for up to 21 days. Several quality parameters such as fresh weight loss, respiration rate, color, chlorophyll content and sensory qualities were monitored during storage. When buchu was packaged only in paper box, the appearance and quality deteriorated rapidly through decay development thereby sample became unmarketable within 12 days. On the other hand, buchu packaged with inner HDPE film maintained its quality, good visual appearance and exhibited a longer period of marketable life compared to the samples stored in other treatments. However, the use of absorbent paper did not have any significant effect in maintaining quality of buchu. The uses of inner HDPE film was effective in reducing weight loss that resulted better visual appearance of buchu. Results suggest that the use of inner HDPE film in bulk type corrugated paper box packaging and storing at $5^{\circ}C$ could be the optimum condition for commercial storage of buchu. Further investigation on other quality parameters and packaging methods would be useful in maintaining the quality aspects of buchu at postharvest stages.

• Korean Journal of Plant Resources
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• v.20 no.1
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• pp.28-37
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• 2007

The flora of vascular plants of these sites were listed 272 taxa; 80 families, 193 genera, 234 species, 32 varieties, 5 forms and 1 hybrid. The naturalized plants were 12 taxa, and naturalization rate was 4.4%. Specific plants by floral region were total 54 taxa; 4 taxa in class IV, 10 taxa in class III, 5 taxa in class II, 35 taxa in class I. There is no taxa in class V. A peculiar point is that we found more than 30 Allium pseudojaponicum in Allium genus which is known as Japanese endemic plant. In Gokdudo, there is large Carex boottiana community, in Daehangdo, Machilus thunbergii community covers the whole island. In Bulgeundo, most of the hundreds of trees including Neolitsea sericea and Machilus thunbergii planted by Korea National Parks in 2003 have been damaged by rabbits.

• Korean Journal of Plant Taxonomy
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• v.34 no.2
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• pp.97-118
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• 2004

A comparative anatomical and ultrastructural study was undertaken to investigare on the leaf epidermis by light microscopy (LM) and scanning electron microscopy (SEM). On the basis of results from this study, it was grasped major characters of taxa and variation range of each character on the level of species, section and subgenus respectively. The shape of leaf epidermal cell was oblong to linear, which was varied by each taxon. Epidermal cell of taxa in sects. Microscordum, Anguinum, and Rhizirideum, which had wide leaf blade, oblong instead of linear shape in others examined taxa in this study. The leaf of taxa in sect. Anguinum was hypostomatic, while the rest of taxa had amphistomatic leaf. This was also one of characters which could discriminate taxa of sect. Anguinum from others. The guard cell in investigated taxa had not so much variation in the respect of its size. The number of stomata per unit area reduced by increasing size of epidermal cell, the fewest number of stomata per unit area was found in the taxa of sect. Anguinum. The type of stomatal apparatus of observed all taxa was anomocytic. It was found to know ultrastructural variation in the epidermal cell, like as patterns of sculpture on the cell wall, and features of deposition of wax by SEM. There were no depositions of wax in the taxa of sect. Microscordum and Anguinum, but fine thread-like structures which were parallel or cross to axis was found on the surface of epidermal cell respectively. The patterns of sculpture on the cell were prominent straight in sects. Recticulato-bulbosa and Rhizirideum, discontinuous line in the sect. Oreiprason. The epicuticular wax had been deposited on the surface of its epidermal cell in all taxa except sects. Microscordum and Anguinum.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.265-272
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• 1989

The objective of this study was to investigate the contents of some minerals in vegetable foods by a highly sensitive Neutron Activation Analysis. Chinese Chives, Amaranth, Mugwort, Ginger, Garlic, Root of bellflower, Cultured Duduk, Wild Duduk and Cortinellus-edodes were chosen as experimental materials for this study. The contents of potassium, copper, molybdenum, and bromum were 7099.1mg%, 104.8 ppm, 45.4ppm and 40.4ppm in Chinese Chives. Chinese Chives, Amaranth and Mugwort were more abundant with iron, coppr and cobalt other than vegetable foods. The ratio of sodium to potassium for Chinese Chives was 1 to 796, for Mugwort : 1 to 147 and for Garlic : 1 to 148. As the Neutron Activation Analysis Technique was able to detect gold, samarium, bromum, lanthanum and scandium from vegetable foods, this technique is very useful to analyse the infinitestimal elements in foods.

• Journal of Life Science
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• v.13 no.3
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• pp.333-342
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• 2003

The pathogenic effort of high glucose, possibly in concert with fatty acids, is mediated to vascular complications of diabetes via increased production of reactive oxygen species(ROS), reactive nitrogen species(RNS), and subsequent oxidative stress. This study was carried out to investigate the suppressive effect of buchu(Allium tuberosum) on oxidative stress in streptozotocin(STZ)-induced diabetes in Sprague Dawley male rats. The effect of buchu supplementation (10%) on lipid peroxidation, and antioxidative defense system in blood and liver was compared among normal rats fed basal diet(normal) and diabetic rats fed basal diet(DM-control) or 10% buchu-supplemented diet(DM-buchu). Diabetes was experimentally induced by the femoral muscle injection of 50 mg STZ per kg of body weight. Animals were sacrificed after 4 wks of experimental diets feeding. The induction of diabetes by STZ elevated the level of lipid peroxidation represented by thiobarbituric acid-reactive substances(TBARS) and conjugated dienes in plasma, LDL, liver, and erythrocytes. 10% buchu-supplemented diet significantly reduced the levels of conjugated dienes in erythrocytes(p<0.05) and lowered TBARS in liver and LDL to the levels of control. Induction of diabetes by STZ elevated Mn-superoxide dismutase(Mn-SOD) activity and lowered activities of glutathionine reductase(GSH-red) and glutathionine peroxidase(GSH-px). Catalase activity was not affected by the induction of diabetes by STZ. However, buchu supplementation to diabetic rats significantly elevated catalase activity(p<0.05) and slightly elevated GSH-px and GSH-red activities in liver. GSH levels of blood and liver were lowered or not changed by induction of diabetes by STZ, respectively, while buchu supplementation to diabetic rats significantly elevated hepatic GSH level (p<0.05). In conclusion, it can be concluded that buchu might be a food source to attenuate oxidative stress in diabetic patients by inhibiting lipid peroxidation, by increasing hepatic GSH level, and by inducing anti-oxidative enzyme systems.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.4
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• pp.252-255
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• 2009

In this study we investigated the natural habitats of Allium grayi, Allium monanthum, Allium tuberosum' and Allium schoenoprasmum to develop a fundamental database for their breeding and cultivation. Both Allium grayi and Allium monanthum were growing wild mainly in the areas with the altitude of ${\leq}\;300\;m$. The natural habitats of Allium grayi and Allium monanthum were limited to the altitude of 1,000 and 800 m, respectively. Allium thunbergii was growing at a wide range of altitude from the lowlands (${\geq}\;100\;m$) to the high elevated areas (${\leq}\;1,000\;m$) whereas Allium maximowiczii was growing wild only at the high altitude of ${\geq}\;900\;m$. The number and the size of the natural habitat of Allium grayi were greater than those of Allium monanthum. The natural habitats of Allium grayi were in the Gyeonggi, Gangwon, Jeolla, and Gyeongsang Provinces whereas those of Allium monanthum were found mainly in the Chungcheong and Jeju Provinces. Allium grayi was growing wild in both inland and seaside districts whereas Allium monanthum was mainly in the inland areas.