• 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.

• Journal of Forest and Environmental Science
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• v.26 no.3
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• pp.203-208
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• 2010

This study was conducted to investigate the net photosynthetic rate, stomatal transpiration, stomatal conductance, water use efficience, and intercellular $CO_2$ concentration in Allium ochotense leaves and Allium microdictyon leaves. The light compensation point was 4.2 ${\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ in Allium ochotense leaves and 5.2 ${\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ in Allium microdictyon leaves. The lght saturation point was approximately 800 ${\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ in between Allium ochotense leaves and Allium microdictyon leaves. The phtosynthetic rate of Allium ochotense leaves was higer than that of Allium microdictyon leaves. On the other hand, at more than $30^{\circ}C$, it appeared that the values of net photosynthetic rates of Allium microdictyon leaves were higher than that of Allium ochotense leaves. These results suggest that growth of those Allium ochotense plants are appropriate for relatively cool temperature site compared to Allium microdictyon plants.

• Journal of Forest and Environmental Science
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• v.27 no.1
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• pp.33-37
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• 2011

This study was carried out to establish a proper cultivation site and diagnose the drought-tolerance of Allium ochotense leaves and Allium microdictyon leaves by using pressure - volume curve method. The Allium microdictyon leaves had more lower osmotic water potential ${\psi}osat$, and osmotic water potential at turgor loss point ${\psi}otlp$ than Allium ochotense leaves. Then, the Allium microdictyon leaves was slightly higher drought-tolerance than Allium ochotense leaves. Therefore, We suggest that growth of the two Allium species was appropriate for relative moisture forest.

• Journal of Practical Agriculture & Fisheries Research
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• v.19 no.1
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• pp.129-137
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• 2017

This study was conducted to investigate of growth performances and net assimilation rate(NAR) of Allium microdictyon Prokh. distributed inland and Allium ochotense Prokh. originated Ulleung-do. The Allium microdictyon on the growth of 1-2 years showed the largest relative growth rate, and showed high relative growth from three to four years. Allium ochotense on the growth from one year to three years showed high relative growth rate. The T/R rate of Allium ochotense of 2~5years was in the range of 0.4~0.5. However, The T/R rate of Allium microdictyon was increased as increasing with age. This implies that Allium microdictyon was consumed more energy on growing subterranean part. The LWR of 1~3years old Allium ochotense. was showed more smaller than 4~5years old. It seems that the growth characteristics of Allium ochotense 1-3 years after sowing the leaf growth consume more energy than Allium microdictyon. Net assimilation rate(NAR) of Allium ochotense for 1-3 years after sowing was higher than that of Allium microdictyon. In this time, the material of Allium ochotense has a higher production efficiency can be seen indirectly.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.119-124
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• 2003

To increase the utilization of the Allium fistulosum L., the main crop of Jindo-kun, Jennam, Korea, the study about the way of process utilization is carried. The condition of swelling volume of mixing wheat flour and Allium fistulosum L flour is similar to 7.5% of the drying Allium fistulosum L. flour, and 25% of the raw Allium fistulosum L flour is similar to the bread made with just wheat flour. In the texture of mixing wheat flour and Allium fistulosum L., the hardness, adhesion, gumminess and tough chewiness is higher, as the rate of mixing drying Allium fistulosum L. is higher. There is no wide difference in 7.5% to 25% but it is higher in more than 20%. The color of bread mixed with Allium fistulosum L. is green-yellow. The more the mixing quantity is, the darker as we con see. The taste of bread mixed with Allium fistulosum L. is evaluated to 7.5% better than normal one in color, taste and smell and that of the bread mixed with raw Allium fistulosum L. is to 25% betterthan normal one in color, taste and smell. Mixed wheat flour and dryed Allium fistulosum L. flour is 5%, and raw Allium fistulosum L. is 15%. As a result, the bread mixed with Allium fistulosum L. is evaluated as the best.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.772-780
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• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• Natural Product Sciences
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• v.7 no.1
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• pp.13-16
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• 2001

In many parts of the world Allium cepa, Allium roseum, Trigonella foenum graecum and Curcuma domestica are extensively used as food and are popular in herbal medicine. The four were screened against 26 pathogens and all exhibited broad-spectrum anti-bacterial activity. The aqueous as well as fractionated methanol extract of Allium cepa and A. roseum demonstrated broader level of activity against most of the organisms. On the other hand the unfractionated methanol extracts as well as the fractions of both Trigonella foenum graecum and Curcuma domestica showed broad spectrum of activity. Fractionation was found to improve their level of activity. In both cases the ethyl acetate fractions exhibited higher level of activity. All the materials tested were inactive against any of the four moulds. Allium cepa, Allium roseum, Trigonella foenum graecum and Curcuma domestica are proposed as non toxic, safe, broad spectrum antibacterial agents.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.307-313
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• 1996

The study was performed under the various conditions, such as the edible parts and particle sizes of Allium, the concentrations, the temperatures, and the pH of heavy metal solutions to investigate their adsorption capacity of heavy metals by genus Allium. The adsorption amount of Cd by Allium in the aqueous solution was apparently higher than that of Zn by them. The larger the particle size of welsh onion and shallot was, the higher the adsorption of Cd was. But the adsorption ratio was not different. As the temperature increased, the amount of heavy metal adsorption increased in general, but the adsorption of Cd by wild garlic, Zn by garlic decreased. Adsorption of Cd and Zn to Allium was not affected by the various pH. The correlation between the amount of components in edible putts of Allium and that of adsorption of heavy metals was significantly high in amino acids containing sulfhydryl radical (-SH) and vitamin B2.