• Korean Journal of Agricultural Science
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• v.13 no.2
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• pp.157-167
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• 1986

The study was carried out to identify several factors affecting isolation and culture of cotyledone and leaf mesophyll protoplasts of cabbage (Brassica oleraceae), petsai (B.campestris subsp. pekinensis) and rape (B.napus). High viable protoplasts could be obtained when the cotyledon and the leaf mesophyll tissue of all species were treated with enzyme solution composed of 1% macerozyme 'R-10', 1.5% Onozuka 'R-10', 10% mannitol and 50,0 mM $CaCl_22H_2O$ for 4 hours. The protoplasts which obtained from the cotyledon of all species except the cabbage and the leaf mesophyll tissue of all species were divided on NN culture medium supplemented with 9.1% mannitol, 1% glucose, 1% sucrose, $1mg/{\ell}$ 2,4-D, $0.5mg/{\ell}$ NAA and $0.5mg/{\ell}$ BA. The division of the rape leaf mesophyll protoplasts were continued and led to colony.

• Journal of the Korean Chemical Society
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• v.54 no.2
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• pp.208-214
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• 2010

In the presence of alcohol, phospholipase D (PLD) is known to perform transphosphatidylation activity, during which the overall reaction rate of PLD increased. To elucidate the reaction mechanism of transphosphatidylation further, we investigated rate constants of transphosphatidylation reaction of the purified ${\alpha}$-type PLD from cabbage in the presence of various alcohols. The second-oder rate constants of PLD transphosphatidylation showed a large increase with the primary alcohols examined as expected. In the case of butanol we observed the second-oder rate constant of $33.33{\pm}1.33M^{-1}sec^{-1}$. This second-order rate constant of transphosphatidylation was as 400 times greater as the second-order hydrolysis rate constant of $0.078M^{-1}sec^{-1}$ which was adjusted for the water concentration. A linear free energy relationship between the $pK_a$ of alcohol and transphosphatidylation rate gives a Br${\o}$nsted slope of ${\beta}_{nu}$ = 0.12 ${\pm}$ 0.03. This small ${\beta}_{nu}$ value implicates that the transition state of break down of phosphatidyl-enzyme intermediate (E-P) is likely dissociative. Finally, a reaction mechanism of cabbage PLD is suggested on the basis of our results presented here and the histidine residue known to be located in the active site of cabbage PLD.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.188-196
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• 2006

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and $60^{\circ}C$ and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and ${\beta}-carotene$ contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.240-245
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• 2015

The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.

• Journal of the Korean Chemical Society
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• v.52 no.5
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• pp.488-494
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• 2008

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.66-66
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• 2017

국내 농촌의 인구고령화, 여성화 증가로 인한 농촌노동력 감소 문제를 해결하기 위해 농업기계자동화에 관한 연구가 활발히 진행되고 있다. 본 연구는 자동화농업기계 중 자동 이식기의 성능평가 기술을 개발하기 위해 수행되었으며 이를 위해 자동 정식기의 핵심부품인 이식호퍼의 결주율, 이식율, 주간간격, 운동궤적 등을 측정할 수 있는 원형토조 실험장치를 개발하였다. 원형토조 실험장치는 원형토조, 이식호퍼 구동장치, 컨트롤러로 구성되어 있으며 이식호퍼의 회전속도(rpm)를 조절하여 주간간격을 조절할 수 있고 초고속 카메라를 이용하여 이식호퍼의 운동궤적을 측정할 수 있다. 이식작물로 고추, 양배추, 브로콜리의 3종류의 육묘를 이용하여 이식호퍼의 회전속도를 20~60 rpm 구간에서 10 rpm 단위로 속도조건변화를 주고 결주율과 이식율을 측정하였다. 이식호퍼 rpm 속도에 따른 주간거리는 190~560 mm로 나타났다. 각 rpm 단수, 작물별 평균 이식율은 고추육묘가 약 97%, 양배추육묘가 약 94%, 브로콜리육묘가 약 95%로 나타났다. 또한 초고속 카메라를 이용하여 측정한 이식호퍼의 운동궤적을 통해 선진사 제품과 대비하여 차이를 보인 것을 확인하였다. 향후 원형토조 실험장치를 이용해 다양한 작물 및 토양조건에서의 실험 및 토양저항 측정장치 개발을 통해 이식작업 진행중에 호퍼에 걸리는 부하에 대한 성능평가시험을 할 계획이다.

• Korean Journal of Plant Tissue Culture
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• v.22 no.1
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• pp.7-11
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• 1995

Protoplasts were isolated from hypocotyl tissues of 5-day-old Brassica oleracea var capitata Green Challenger seedlings. Several media were used for protoplast culture and shoot regeneration. The shoot-regeneration rapacity of protoplast derived callus depended on the initial culture medium. Protoplasts were cultured in liquid medium (B5 medium supplemented with CaCl2, 2H2O 600mg/L, g1ucose 20g/L, D-mannito1 70g/L, NAA lmg/L, BA lmg/L, 2.4-D 0.25 mg/L)at 27$^{\circ}C$ under the dark After 5 to 10 days, cultlues were diluted with medium with a reduced osmotic stabilizer and then transferred to illuminated conditions. The culture medium was changed with the fresh medium at 7- to 10-day-intervals until the formation of microcallus. Hypocotyl protoplast-derived callus proliferated when transferred to MS medium supplemented with NAA lmg/L, BA 1mg/L and GA$_3$ 0.02mg/L. Upon transfer to MS basal medium without growth regulators, roots were produced. In an attempt to increase the regeneration frequency, 10g/L polyvinylpyrrolidone was added to the regeneration medium, but the shoot regeneration was mot improved. The regenerated whole plants were acclimated in a sterized soilless mixture(vermiculite 2;perlite 2;peat moss1) in a culture room.

• Journal of environmental and Sanitary engineering
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• v.1 no.1 s.1
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• pp.109-117
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• 1986

As a part of study on prevention from aflatoxin contamination of food and agricultural products, the effects of chloroform extract of various vegetables on the growth and the aflatoxin production by Aspergillus parasiticus R-716 were investigated. Among 15 vegetables tested, garlic, zinger. radish and cabbage were effective in inhibiting the growth of the strain, but eggplant and lettuce slightly accelated. Even though mycelial growth was permitted, 4 vegetables inhibited aflatoxin production in the order of radish, zinger, crown daisy and cabbage, on the contrary, edible burdock and red pepper increased. Especially radish was shown to reduce the aflatoxin production per mycelial weight most. With the addition of chloroform extract equivalent 30g of raw radish on solid media of rice and barley, aflatoxin production of the strain was also inhibited about $80\%$ (484ug, 191ug) of that produced in the control (1796ug, l049ug).

• Korean journal of applied entomology
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• v.41 no.2
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• pp.85-89
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• 2002

Development and reproduction of the rice armyworm, Pseudaletia separara, were investigated on different diets (corn leaf, rice leaf, Chinese cabbage leaf, cabbage leaf, sweetpotato leaf, soybean leaf and silkworm artificial diet). Egg and pupal periods were not different among the diets. But larval periods showed significant difference among diets. Developmental period from egg to adult was shortest as 32.5 d on corn leaf and longest as 46.6 d on soybean leaf. At 16 days after hatching, larval weights on rice and silkworm artificial diet were heavier than those on other diets. The larvae reared on cabbage leaf and sweetpotato leaf failed to pupate. Survival rates from larva to adult were highest (70.6%) on com leaf lowest (39.8%) on soybean leaf. The longevity of female adults was not affected by the larval diets. Female adults showed higher fecundity when the larvae were fed with corn leaf, rice leaf and silkworm artificial diet than other diets. Net reproduction rate (R$_{0}$) was highest as 1218.5 on silkworm artificial diet. The intrinsic rate of natural increase (R$_{0}$) ranged from 0.115 to 0.175, and was maximum on com leaf.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.