• Korean Journal of Medicinal Crop Science
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• v.4 no.1
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• pp.38-46
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• 1996

These studies were conducted to know the any differences in growth characteristics and root quality due to flower color and culture periods in Chinese bellflower. White flowered lines had tendency of increasing in growth characters such as stem numbers, capsule numbers and seed yield per plant, plant height, and root characters such as root weight, root length and root diameter even though statistically not significant. No differences were observed in saponin and essential oil contents between them. Three years old plants had more stems and capsules per plants, root weight and root length than two years old plants while no difference in saponin and essential oil contents between them. Saponin content was gradually decreased while essential oil content was clearly lowed in the roots from plants cultured more than 3 years even though no differences in stem and capsule numbers per plant and plant height.

• Korean Journal of Medicinal Crop Science
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• v.25 no.4
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• pp.244-251
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• 2017

Background: The application of crop rotation systems may reduce the occurrence of soil-borne diseases by releasing allelochemicals and by subsequent microbial decomposition. Methods and Results: For reduction of ginseng root rot by the crop rotation system, after harvesting 6-year-old ginseng, fresh ginseng was grown along with continuous cultivation of sweet potato, peanut, and bellflower. Growth of 2-year-old ginseng was significantly inhibited in the continuous cultivation than in the first cultivation. Sweet potato, peanut and bellflower cultivations assisted in obtaining normal yields of ginseng in the first year after the harvest of 6-year-old ginseng. Salt concentration, potassium and sodium contents were gradually decreased, and, organic matter was gradually increased through cirp rotation. Phosphate, calcium and magnesium contents were not altered. The density of the root rot fungus was gradually decreased by the increase in crop rotation; however it was decreased distinctly in the first year compared to the second and third year. The severity of root rot disease tended to decrease gradually by the increase of crop rotation. Conclusions: Short-term crop rotation for three years promoted the growth of ginseng, however root rot infection was not inhibited significantly, although it was somewhat effective in lowering the density of the root rot pathogen.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.59-68
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• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1003-1008
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• 2000

Antioxidative activities (AA) of mustard leaf kimchi (MLK) by the addition of optional ingredients among selected minor materials were studied. In order to determine AA of MLK with different spices, the model systems of ground cooked beef with green onion, garlic, and red pepper powder were prepared and stored for 4 weeks at 4$^{\circ}C$. AA of red pepper added group was stronger than those of others. AA of red MLK was relatively higher than that of (green) MLK. For the enhancement of AA of MLK, another model systems were prepared with the selected antioxidative optional ingredients, which were bonnet bellflower root, leek, burdock, sea tangle, sea mustard, seastaghorn at the level of 2% or 4%. The extracts of water, 75% methanol and hexane of MLK, bonnet bellflower root added MLK, and seastaghorn added MLK had a considerable AA with the inhibition of peroxide formation during the autioxidation of linoleic acid mixtures in aqueous model systems at 37$^{\circ}C$. Therefore, AA was more effective in MLK containing specific optional ingredients than that of MLK alone significantly.

• Journal of Nutrition and Health
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• v.26 no.2
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• pp.196-201
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• 1993

In this study, dietary fiber contents in vegetables and seaweeds were determined by Mongeau-Brassard method and the AOAC official method. The average total dietary fiber(TDF) contents by AOAC official method were 6% for vegetables, and 33% for seaweeds. The average ratios soluble dietary fiber (SDF) contents to TDF contents were 47% for vegetables and 57% for vegetables except bellflower root and 1.0% - 8.0% for seaweeds. TDF$\pm$error boundary values by Mongeau-Brassard method were a little higher than those by AOAC official method. But, F/Fc of all samples were lower than 1.0. Therefore, Mongeau-Brassard method was evaluated as precisely as AOAC official method.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.650-654
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• 2007

Many vegetables contain oxalate at various levels depending on their type and family. Oxalate is known to reduce mineral bioavailability from foods. The following study was conducted to determine soluble and total oxalate contents in 32 plant samples commonly consumed in Korea using high-performance liquid chromatography (HPLC). Chard, amaranth, and spinach contained total oxalate of >1,000 mg/100 g. Approximately 45% of the oxalate in amaranth is insoluble, whereas 74.46 and 92.45% of the oxalates in chard and spinach, respectively, was soluble oxalates, which may be removed by blanching. Eggplant, carrot, leak, ginger root, spinach, burdock, and sweet pepper contained more than 90% soluble oxalate in total oxalate content. However, all oxalates detected in lettuce and celery were insoluble. Oxalate was not detected in shepherd's purse, bellflower root, garlic, radish root, broccoli, cabbage, onion, lotus root, adlay, cucumber, kale, and pumpkin. These observations provide useful information needed for selection of vegetables.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.845-859
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• 2005

The purpose of this study was to investigate the regional differences in food preference among college students participating in a nutrition education program via internet. The subjects were 1672 college students (male: 762, female: 910) and divided into 4 regional groups. A survey using a self-administered questionnaire was conducted using a self-administered questionnaire on taste and food preferences. Data was collected via internet or by mail. Prevalence of the food preferences among regional groups was examined using SPSS statistical package. Food preferences were significantly associated with sex and region. Female students in Chungcheong and Kyungsang areas showed significantly higher preference of the hot taste compared to Seoul and Kyunggi areas. Female students in Seoul, Kyunggi and Chungcheong areas showed significantly higher preference of the boiled bean rice compared to the Kyungsang area. The preference for Kimchi stew of female students in Seoul and Kyunggi was significantly higher than those in Chungcheong and Kyngsang areas. Male students in the Chungcheong area showed significantly higher Preferences of the Young radish kimchi, while female students in this area showed significantly higher preference of the Radish kimchi compared to other areas. The preference for roasted laver of female students in Seoul, Kyunggi and Kyungsang areas was significantly higher compared to the Chungcheong area. The preference for fried chicken of male students in Seoul was significantly higher than that in other areas. The preference for bean sprouts and season bonnet bellflower of male students in Seoul, Chungcheong and Kyungsang areas were significantly higher compared to the Kyunggi area. Therefore, these results Provide nation-wide information on food Preferences among Korean college students. (Korean J Community Nutrition 10(6) : $845\∼859$ 2005)

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.549-560
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• 1997

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.

• The Korean Journal of Pesticide Science
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• v.20 no.2
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• pp.165-171
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• 2016

Platycodon grandiflorum and Codonopsis lanceolata have been considered as cash vegetables and alternative medicine plants in Korea. In a previous survey from 1998 to 2010, repeated cultivation of the plant increased root rot disease incidence and severity. The disease has been recognized as critically limiting factor for crop production. However, control method has not been established for the disease of P. grandiflorum and C. lanceolata. In this study, control efficacy of Tebuconazole EC, Trifloxystroim SC and grapefriut extract was evaluated on the root rot disease of these plants in two different field conditions. Three of different fungicide were non critical effect to the disease severity and the control value, but grapefriut seed extract (GSE) was more ability to control the disease in C. lanceolata. In most things, soil drainage was the most important to decrease the disease severity and to improve the control value.