• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1293-1300
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• 2001

We surveyed dietitians'perception on usage of cook/chill vegetables, The questionnaires were distributed to 245 dietitians working in elementary schools and other institutions in Busan area. According to the survey, 75.9% of the dietitians perceived that minimally processed ready -to-use vegetal)toes would be helpful for the institutional foodservice They answered that problems of vegetable usage in the foodservice mainly come from long preparation time (45.4%), a large quantity of leftover (13.1%), and a high ratio of disuse (16.0%). Degree of preparedness from raw vegetables was highest for garlic, and was in tile order of platicodcm, onions, carrots, Potatoes, Korean cabbage and radish.40.9% of the dietitians answered that it was necessary Ic develop cook/chill vegetables in their institute restaurants. The high career group ( >6 yrs.) was, however, significantly (p<0.05) negative against the use of cooHchill vegetables. The dietitians were expecting that developing cook/chill vegetables would save cooking time and processes (4.43/5.00), and reduce waste (4.53/5.00) greatly. They also estimated that focal hygiene and quality would be improved, and labor cast be reduced moderately. On the other hand, they thought that the cost of flood would not be reduced.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.12 no.5 s.104
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• pp.94-101
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• 1991

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.12 no.1 s.100
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• pp.22-31
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• 1991

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.13 no.3 s.108
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• pp.106-111
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• 1992

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.5 no.10
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• pp.26-37
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• 1984

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.13 no.2 s.107
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• pp.84-91
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• 1992

• The Korean Journal of Pesticide Science
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• v.16 no.1
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• pp.21-27
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• 2012

Dietary exposure assessment by ages was performed in this study using pesticide residues data examined in vegetable commodities collected in Seoul from 2007 to 2009, and the vegetable intakes for Seoulites which were obtained after analysing the Korea National Health and Nutrition examination survey data of 2008. There was a statistical difference for vegetable intakes by ages (P<0.001). Vegetable intake was the highest in 40~59 age group and was the lowest in under 5 age group. The %ADI was calculated using vegetable pesticide residues and vegetable intake for Seoulites by ages. Considering below 1 of the %ADI by ages, the risk caused by pesticide residues in vegetables was very low and vegetable intake was safe.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.87-93
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• 2019

Revision work on the Codex Classification of Foods and Animal Feeds was undertaken in 2007 and presently, revisions for most food groups have been completed. For vegetables, the work was conducted during 2014-2017, and the final draft revision was adopted by the $40^{th}$ Codex Alimentarius Commission (2017). Here, the revised classification of vegetable commodities is introduced in order to be utilized in various food-related fields, in particular, food safety regulation. The revised classification is briefly summarized as follows: Codex classified vegetables into 10 groups (Group 009-018): bulb vegetables (Group 009), Brassica vegetables (except Brassica leafy vegetables) (Group 010), fruiting vegetables, Cucurbits (Group 011), fruiting vegetables, other than Cucurbits (Group 012), leafy vegetables (including Brassica leafy vegetables) (Group 013), legume vegetables (Group 014), pulses (Group 015), root and tuber vegetables (Group 016), stalk and stem vegetables (Group 017) and edible fungi (Group 018). The groups are further divided into a total of 33 subgroups. In the Classification, 430 different commodity codes are assigned to vegetable commodities. Meanwhile, Korea's Ministry of Food and Drug Safety (MFDS) does not include potatoes, beans and mushrooms within a vegetable group. In addition, the MFDS divides one vegetable group into six subgroups including flowerhead Brassicas, leafy vegetables, stalk and stem vegetables, root and tuber vegetables, fruiting vegetables, Cucurbits, and fruiting vegetables other than Cucurbits. Therefore, care is needed in using the Codex Classification.

• Food Science and Preservation
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• v.6 no.2
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• pp.245-254
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• 1999

Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.

• Proceedings of the Botanical Society of Korea Conference
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• 1995.07a
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• pp.109-130
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• 1995

지난 반세기간에 우리나라에 채소 육종은 주요 채소의 주년공급을 가능하게 하였으며, 토지 생산성의 향상, 상품화율의 증대, 품질의 향상 등의 면에서도 괄목할 만한 성과를 거두었고 인공교잡은 물론이고 웅성불임성과 자가불화합성의 활용에 의한 1대잡종 품종의 일반화로 채소 산업의 발전에 크게 기여하였다. 앞으로는 기왕의 업적을 심화시키는 한편, 생산비를 절감하기 위한 생력화, 기계화 재배용 품종 및 내제초제성 품종의 개발 환경보호 및 식품안정성의 확보를 위한 내병층성 품종 개발, 수출시장과 다양화하는 국내의 시장기호에 대응하고 가공 식품의 표준화된 품질관리를 지원할 수 있도록 품질 면에서의 개량과 신작물 또는 신생태형 품종의 개발에도 더욱 노력이 필요하다. 이러한 육종목표를 달성하기 위한 유전자원의 확보는 더욱 어려워질 것이며 유전 양식이 복잡하고, 환경요인의 작용이 상대적으로 크기 때문에 전통적인 육종 방법만으로는 목표달성에 필요한 인적, 물적, 시간적 소요가 훨씬 증가될 전망이다. 유전변이의 창성 및 확대, 유용 대립인자의 도입, 동정 및 선발, 그리고 종자생산을 위한 자가 불화합성 및 웅성불임성과 개화·수정 관련 유전인자의 발현 조절에 분자유전학의 보완적 역할이 기대되며 이렇게 되면 전통육종과 분자유전학간의 잡종강세로 품종 개량의 효율은 크게 높아질 것이다.