• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2007.05a
• /
• pp.168-172
• /
• 2007

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 1999.04a
• /
• pp.96-99
• /
• 1999

최근들어 다양한 정보매체를 통해 허브가 소개되면서, 허브에 관한 관심과 소비가 증가되고 있다. 허브는 조경소재로 이용될 뿐만 아니라 기능성 채소로써 샐러드와 쌈 등으로 이용할 수 있고, 정유를 이용한 여러 가지 의약품 및 가공품 생산 그리고 아로마테라피 등 그 이용과 기능이 다양하다. 정유는 허브의 품질을 대표할 수 있는 성분으로서, 각 작물은 정유 성분에 따라 독특한 향과 기능을 갖게된다. (중략)

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2007.05a
• /
• pp.235-239
• /
• 2007

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 2007.05a
• /
• pp.240-243
• /
• 2007

• Journal of Bio-Environment Control
• /
• v.21 no.4
• /
• pp.322-326
• /
• 2012

Recently, researches related to plant factory system has been activated and production of Ssam-vegetables using artificial lighting has been increasing. In South Korea, Ssam-vegetables are very popular and the consumption is increasing every year. Because leaf vegetables cultivated under hydroponic systems are more preferable rather than those cultivated by soil culture in Korea, the plant factory system would be more effective in production of Ssam-vegetables. Therefore, this study was carried out in order to analyze the yield and vitamin C contents in red mustard (Brassica juncea L.) and pak-choi (Brassica campestris var. chinensis), which are used a lot for the Ssam-vegetables in South Korea, as influenced by different concentrations of the nutrient solution in a plant factory system. As a results, there was no significant differences in the plant height among the treatment of EC in the nutrient solution, but for red mustard plants, the number of leaves tended to decrease in the treatment with higher EC. Leaf area of pak-choi plants was significantly increased in the higher EC, while the fresh weight had a tendency to increase along with increasing EC in the nutrient solution for both crops. The photosynthetic rates did not show a distinct tendency by EC levels for red mustard plants, but for pak-choi plants, it tended to be higher at the high EC. The contents of ascorbic acid in leaves were higher with decreasing EC concentration in the nutrient solution for red mustard plants, while the content was the highest at EC $2.0dS{\cdot}m^{-1}$ for pak-choi plants. In summary, considering the marketable yields and vitamin C at different nutrient concentrations in a plant factory, the optimal concentration for red mustard and pak-choi plants was thought to be EC $2.0{\sim}2.5dS{\cdot}m^{-1}$.

• Journal of Food Hygiene and Safety
• /
• v.37 no.2
• /
• pp.87-96
• /
• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.852-856
• /
• 2004

This study was conducted to determine on the proximate analysis and the several structural carbohydrate for 11 kinds of new vegetables. The samples were dried at 6$0^{\circ}C$ for 24 hrs and ground to pass a 0.5 mm screen. The crude protein and crude fat contents of new vegetables were 2∼3 times higher than those of grain as dry matter basis. However the crude ash content of new vegetables was 7 times higher than that of grain. Total dietary fiber was ranged from 32.61% (Costamary) to 41,22% (Treviso) as dry matter basis. Insoluble dietary fiber was ranged from 21.58％ (Red leaf beet) to 28.95％ (Treviso) as dry matter basis. Soluble dietary fiber was ranged from 6.60% (Nakai) to 14.70% (Common danelion) as dry matter basis. Total carbohydrates was ranged from 73.62% (Salad bowl) to 36.30% (Red leaf beet) as dry matter basis. Neutral detergent fiber was ranged from 48.83% (Nakai) to 29.60% (Red leaf beet) as dry matter basis. Acid detergent lignin was ranged from 27.65% (Salad bowl) to 2.92% (Corn salad) as dry matter basis. Hemicellulose was ranged from 22.55% (Nakai) to 2.15% (Salad bowl).

• Journal of Bio-Environment Control
• /
• v.16 no.4
• /
• pp.395-406
• /
• 2007

The twenty seven wrap-up vegetables (13 Compositae, 14 Brassicaceae) and seven herbs (6 Labiatae, 1 Umbelliferae) were cultivated with a deep flow technique (DFT) hydroponic beds and treated with 3 levels of nutrient solution concentrations of 1.2, 2.4, and $3.6dS{\cdot}m^{-1}$ in summer and autumn season. The pH and electrical conductivity (EC) change of nutrient solution, fresh weight, and mineral contents of plants were investigated. The pH was maintained lower in high electrical conductivity (EC) treatment and in summer than autumn. EC of nutrient solution in EC $3.6dS{\cdot}m^{-1}$ treatment increased up to $4.8dS{\cdot}m^{-1}$ during the growing period in summer season. The growth of tested plants showed high variations by plant species and nutrient solution concentrations. The coefficient variation (CV) of the shoot fresh weight of plants was higher in summer than autumn. The growth of Compostiae and herbs was better at EC $1.2dS{\cdot}m^{-1}$, and 14 Brassicaceae was better at EC $2.4dS{\cdot}m^{-1}$ in summer. In autumn, the growth was better at EC $2.4dS{\cdot}m^{-1}$ in all plants except kale 'TBC F1' and red rape 'honchaetae'. In mineral contents, total nitrogen and potassium were higher in autumn than summer. Total nitrogen, potassium, calcium, magnesium were higher in Brassicaceae than others. Iron and manganese, however, were higher in Compositae. As the results, this study suggests that mixed planting of 27 wrap-up vegetables and 7 herbs in DFT hydroponics in two seasons was possible and EC $1.2dS{\cdot}m^{-1}$ in summer and EC $2.4dS{\cdot}m^{-1}$ in autumn be recommended as for the nutrient solution concentration to produce them safely year round.

• Korean Journal of Food Science and Technology
• /
• v.49 no.6
• /
• pp.632-637
• /
• 2017

This study was conducted to determine the minimal processing characteristics of four vegetables (brown mustard, kale, red beet and red lettuce) for wrapping (Ssam). Prior to evaluation, the vegetable leaves were cut, washed, and packaged. The texture, weight loss, browning index, pH, gas concentrations ($O_2$ and $CO_2$), microbial growth, and organoleptic qualities of the leaves were assessed at $10^{\circ}C$ for 7 days. The cutting strength of red beet was significantly different among leaves. The initial springiness of brown mustard was the lowest (0.98%). The weight loss varied between 0.24 to 4.77%, pH ranged from 6.00 to 6.95, and browning index increased to 0.95 during storage. Changes of gas composition were lower in cut leaf than whole leaf. Aerobic bacteria (4.9-8.0 log CFU/g), yeast (not detected), mold (-3.5 log CFU/g), and total coliforms (5.0-8.0 log CFU/g) were assessed in the samples. Thus, overall quality of kale and red beet leaves with minimal processing showed satisfactory results when stored for 7 days.

• The Korean Journal of Pesticide Science
• /
• v.19 no.4
• /
• pp.399-401
• /
• 2015

This study investigated the plant growth promoting activity of geraniol on Chinese cabbage (Brasscia campestris ssp. Pekinensis Rupr.), Pak Choi (Brassica rapa L.), Crown daisy (Chrysanthemum coronarium L.), Iceberg lettuce (Lactuca sativa L.) and Leaf perilla (Perilla frutescens Britt.). Geraniol at 0.5 to $10mg\;L^{-1}$ promoted radical growth of Chinese cabbage Pak Choi, Crown daisy, Iceberg lettuce and leaf perilla by >30%. In the pot experiments, geraniol treatment at $20mg\;L^{-1}$ by drenching increased up to 190% of the aerial part growth promotion. By comparison, foliar application showed 124% promoting activity only at $100mg\;L^{-1}$.