• Korean journal of applied entomology
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• v.17 no.2 s.35
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• pp.89-98
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• 1978

A study on the root-knot nematodes (Meloidogyne spp.) affecting economic crops in Korea was undertaken to know the distribution of the nemic fauna. Total 66 samples were taken from soil and root of 24 host plants at different localities in 4 provinces. Four Meloidogyne species such as Meloidogyne hapla, Meloidogyne arenaria, Meloidogyne incognita and Meloidogyne javanica were identified and some morphological characteristics were described. One of these, Meloidogyne javanica was reported newly in Korea from Horticultural Experimental Station, Suweon, Gyeong Gi on potato, Geomsadong, Daegu on chinese cabbage, Sangeogdong, Daegu, Gyeong Bug on violet and Choeumri, Namhae, Gyeong Nam on pumpkin. In Jae Ju province, Meloidogyne incognita was only found except the other three species. The most common and widely distributed Meloidogyne species in Korea is Meloidogyne hapla by $50\%$ in total, next Meloidogyne incognita $33.3\%$ Meloidogyne arenaria $10.6\%$ Meloidogyne javanica $6.0\%$ in turn, The root-knot nematodes infected the most severely in Jae Ju province and Gyeong Nam, Gyeong Bug and Gyeong Gi province in turn. Twenty four plants were attacked by root-knot nematodes among them important economic crops are soybean, peanut, potato, tomato, cucumber, carrot, pumpkin, wateremelon, edible burdock, pepper, eggplant, cabbage, lettuce and tobacco in Korea.

• Ecology and Resilient Infrastructure
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• v.7 no.1
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• pp.63-71
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• 2020

Various types of amendments have been studied for heavy metal stabilization in soil. However, researches on the effect of amendments on alkali soil and their effects on the plants at various edible parts are insufficient. The aim of this study was to evaluate the stabilization efficiency of heavy metals and their transfer into edible parts of food crops. Abandoned mine area was selected and 3 types of amendments (lime stone, LS; steel slag, SS; acid mine drainage sludge, AMDS) was applied with 3% (w/w). in field. After 6 month aging, Chinese cabbage (leafy), bok choy (leafy), garlic (root) and red pepper (fruit) were transplanted and cultivated. For chemical assessment, total concentration and bioavailability using Mehlich-3 solution were determined. For biological assessment, fresh weight and heavy metal uptakes were analyzed. It was revealed that AMDS reduced bioavailability most effectively, resulting in the decrease in heavy metal concentration in edible parts of all crops. When explaining the heavy metal uptake of plants, the bioavailability was more appropriate than the total contents of soil heavy metals. Therefore, bioavailability-based further research and management practices should be carried out continuously for the sustainable environment management, safe crop production, and human health risk reduction.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.569-577
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• 1997

The characteristics of an watery type Kimchi prepared without the addition of red pepper, were investigated focused on the effect of salt concentration and fermentation temperatures. The Chinese cabbage was brined in various NaCl solution to obtain the final salt concentration range of 0.5∼3.0% of the brined cabbage. Fermentation of Baik Kimchi was carried out at 10, 20, 30$^{\circ}C$ with addition of equal weight of water to brined cabbage. The result showed that the fermentation was generally increased as the NaCl concentration decreased for all temperatures based on the data of pH and total acidity. The higher temperature resulted in an increase in fermentation rate in terms of pH and total acidity. The organoleptic flavor properties of fresh sourness and acidity were significantly affected by NaCl concentration and fermentation temperatures. The Baik Kimchi prepared with 1.0% NaCl and fermentation at 30$^{\circ}C$ was found to be most acceptable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.393-399
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• 2003

The purpose of this study was to investigate the preferred methods for making summer kimchi as a basic research of making commercial kimchi. Questionnaire were collected from 590 housewives nationwide in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) The average salting time of Chinese cabbage was 3~5 hrs when the combined method of dry and brine salting was used, regardless of the region. (2) Seven jeotkals (salt-fermented fishes) including anchovy, anchovy juice, shrimp, northern sand lance juice, hair-tail viscera, flatfish and yellow corvenia were mainly used in kimchi. Among them, anchovy and anchovy juice jeotkals were preferred to all others in Southern area (Busan, Gwangju, Gyeongnam, Gyeongbuk, Jeonnam), while shrimp jeotkal in Seoul, Gwangju, Jeonbuk, Chungnam and Jeju, and northern sand lance juice jeotkal in Daegu, Daejeon and Gyeonggi, respectively. In most regions, however, blending type of 2 jeotkals was used in kimchi. (3) Eleven ingredients such as red pepper, garlic, ginger, green onion, radish, leek, onion, carrot, sugar, sesame and MSG were used as basic components for making kimchi. In particular, MSG was used as a basic ingredient regardless of region and age. However, a standard taste for making kimchi was depended on housewife in this study.

• Korean Journal of Environmental Agriculture
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• v.3 no.2
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• pp.30-36
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• 1984

This study was to investigate the organophosphorus insecticide residues in crops including five kinds of vegetables and two kinds of fruits. The pesticides investigated in spring-radish, spring Chinese cabbage, cucumber and tomato were diazinon, DEP and malathion, in unripe pepper EPN and PAP, in peach EPN, parathion and demeton-methyl, and in grape EPN, PAP and MEP. All samples were analysed by gas chromatographic technique with NPD detector. No one sample was found to approach proposed national maximum residue limits in Korea.

• The Korean Journal of Pesticide Science
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• v.14 no.1
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• pp.37-48
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• 2010

The diacylhydrazine insecticides, methoxyfenozide, chromafenozide and tebufenozide are new-generation insecticides. These insecticides induce premature molting and cause the death of insects by mimicking their hormone. Also, these insecticides have already been widely used for vegetables planting in worldwide. Highperformance liquid chromatography (HPLC) is the most widely used procedure for determination of each compound residues in crops. However, simultaneous analysis method of these diacylhydrazine insecticides was not reported. The purpose of this study is to develop a simultaneous determination procedure of methoxyfenozide, chromafenozide and tebufenozide residue in crops using HPLC-UVD/MS method. These insecticide residues were extracted with acetone from representative samples of five raw products which comprised hulled rice, soybean, apple, pepper, and Chinese cabbage. The extract was diluted with saline water, and dichloromethane partition was followed to recover these insecticides from the aqueous phase. Florisil column chromatography was additionally employed for final cleanup of the extracts. The analytes were quantitated by HPLCUVD/MS, using a $C_{18}$ column. The crops were fortified with each insecticide at two levels per crop. Mean recoveries ranged from 89.0 to 104.8% in five representative agricultural commodities. The coefficients of variation were less than 3.9%. Quantitative limits of methoxyfenozide, chromafenozide and tebufenozide were 0.04 mg/kg in crop samples. A HPLC-UVD/MS with selected-ion monitoring was also provided to confirm the suspected residues. The proposed simultaneous analysis method was reproducible and sensitive enough to determine the residues of methoxyfenozide, chromafenozide and tebufenozide in agricultural commodities.

• Research in Plant Disease
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• v.15 no.2
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• pp.112-119
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• 2009

We discovered two novel phytotoxins produced by the pathogenic fungus, Botrytis cinerea. Among the twenty-five B. cinerea isolates, which were obtained from various host plants in 1994 and 1996, twenty-two showed strong or moderate pathogenicity on five plants such as cucumber, tomato, red pepper, tobacco and Chinese cabbage. The culture filtrate of the B. cinerea 2-16 strain showed the most potent phytotoxic activity in a tobacco leaf-wounding assay. Two novel phytotoxins were isolated from the liquid cultures of B. cinerea 2-16 by ethyl acetate extraction, flash silica gel column chromatography, silica gel column chromatography, Sephadex LH-20 column chromatography, preparative TLC and subsequently preparative HPLC. Their chemical structures were determined to be 3-O-acetyl botcinol and 3-O-acetyl botcinolide, respectively, by mass and NMR spectral analyses. These two phytotoxins caused leaf necrosis in a leaf-wounding bioassay, and significant electrolyte leakage from leaf tissues of tobacco. In the two bioassays tested, 3-O-acetyl botcinol exhibited stronger phytotoxic activity than 3-O-acetyl botcinolide. This is the first report on the production of both 3-O-acetyl botcinol and 3-O-acetyl botcinolide from B. cinerea.

• Weed & Turfgrass Science
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• v.4 no.3
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• pp.209-218
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• 2015

This study was conducted to investigate the weed occurrence and distribution on the upland crop fields (garlic, barley, potato, maize, red pepper, soybean and Chinese cabbage) at 795 sites in Chungbuk province of Korea from Apr. to Oct. in 2014. From the result of this survey, 188 weed species in 42 families were identified and classified to 96 annuals, 40 biennials and 52 perennials. Based on the occurrence ratio, the most dominant weed species in Chungbuk province upland crop fields were higher in the order of Portulaca oleracea (8.14%), Digitaria ciliaris (6.72%), Echinochloa crus-galli (6.55%), Rorippa palustris (6.00%) and Chenopodium album (5.89%). The composition of major occurred weed families, Compositae, Poaceae, Polygonaceae and Cruciferae were 19, 10, 7 and 6%, respectively. In the winter upland crop fields, the dominant weeds were in the order of Capsella bursa-pastoris (12.36%), Alopecurus aequalis (11.05%) and Stellaria alsine (8.42%). In the summer upland crop fields, the dominant weeds were in the order of Portulaca oleracea (8.58%), Digitaria ciliaris (7.18%) and Rorippa palustris (6.28%). Fiftythree exotic weed species were identified. The results of this study could be useful information for estimation of future weed occurrence, weed population dynamics and establishment of weed control methods on the upland crop fields in Chungbuk province of Korea.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.901-906
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• 1997

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.89-103
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• 2005

Recently the rural Korea has been remarkedly changed of family and social value in accordance with the development of industry. The lower economic class made by social economic growth is widespread with increasing aged, specially odd pair family in rural. The purpose of this study was to investigate to help and keep improve health of rural lower economic class, family system by comparing and analyzing the dietary management, between pair and odd pair family, and to get the data helpful the right guidance for rural. The subjects 1870 collected in 9 provinces by sampling with probability proportional to size (PPS). Questionnaire about dietary habit, food cultivation, production and preservation survey was conducted by trained interviewers. The main results were as follows : 1) The characteristics of odd pair families, head of household was female(77%), over 65 years(84.9%), small family(1.76 persons) and lower education(male 7.5 years, female 3.1 years) status. 2) As the states of diets of odd pair family, having breakfast(87.1 %) but one or two kinds of side dishes(31.3 %) only possible to guess lower status of food intake balance. Nutritional supplements(21. 7 %) was lower than that of paired family. 3) The aspects of dietary habit of odd pair family, no instant foods(70.7%), no snack(38.4%) no dine out(69.2%) were common. 4) Dietary habit scores were 7.78 points of odd pair family compared 8.34 points of paired family. 5) Food purchase place of odd pair family was market(44.2%) but super-market(42.7%) of paired family. 6)In odd pair family, seldom traditional dish preparation(62.0%) but prepared winter kimchi(81.9%), comparing seldom traditional dish(38.6%) and winter kimchi(96.4%) in paired family. 7)The food cultivation state was surveyed, pepper( 42.2 %) and chinese cabbage( 43.9 %) were consumed after cultivation, but sesame(59.4%), bean sprout(90.2%), tofu(92.8%) and egg(93.3%) were consumed by purchase in odd pair family.8) Food cultivation score of odd pair family was 2.98/12points significantly lower than 4.50/12 points of paired family(p<0.01). 9) At the status of fermentation food production in odd pair family, Duenjang(72.1 %) and Gochujang(69.7%) Kanjang(68.3%) Kimchi(82.1 %) and Meju(68.3%) were high rate of production, but more frequently producted in pair family. 10) The score of fermentation food production of odd pair family was 8.57/12points but significantly lower than 10.24/12 points of pair family(p<0.0001). 11) Food preservation score 0.48/6 points in odd pair family was not significantly different than that of pair family(1.07/6points).