• 한국작물학회지
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• 제39권6호
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• pp.556-563
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• 1994

작물의 영양생장기에 처리된 산성비에 대한 내성과 피해양상을 알기 위하여 벼, 옥수수, 콩, 팥, 고추, 토마토, 참깨, 밀, 보리, 배추, 무, 상추, 시금치 등 13개 작물을 파종 후 20일에 인공산성비 (pH 3.0, 4.5, 6.0)를 10mm씩 2일 간격으로 15회 처리한 후 작물의 형태적 및 생리적 변화를 조사분석한 결과를 요약하면 다음과 같다. 1. pH가 3.0이상일 때 인공산성비 처리에 의한 가시적 피해는 없었다. 2. 전자현미경상 조직의 피해는 없었으나 참깨, 콩, 팥의 엽록체내에 염색정도가 옅은 지질과립이 나타났다. 3. 엽신의 엽록소 함량은 팥에서는 증가하였으나, 벼, 토마토, 시금치에서는 감소되었고, 다른 작물은 인공산성비 처리간에 차이가 없었다. 4. 광합성은 팥에서 증가되었고, 배추와 보리에서는 감소하였으나 다른 작물은 인공산성비의 영향이 없었다. 5. pH 2.0의 인공산성비를 처리하였을 때 가시적 피해가 적은 작물은 벼, 옥수수, 참깨, 토마토, 밀, 보리 등이었으며, 피해가 큰 작물은 팥, 고추, 콩, 배추, 상추, 무, 시금치 등이었다.

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• 한국작물학회지
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• 제31권3호
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• pp.270-276
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• 1986

배추 및 고추재배지에 NC2326 품종을 공시하여 적정시비양 및 적심정도를 구명코자 본 시험을 발행하였던 바 그 결과는 다음과 같다. 1. 배추 및 고추재배지 토양은 휴경지에 비하여유기물, 전질소, 질소함양이 높게 나타났다. 2. 전작물의 종류에 따라서 수량은 배추>고추 순이었고 증비할수록 증수효과가 컸으며 적심정도에 따라서는 꽃망울제법>치엽2매>치엽4매 적심구 순이었다. 3. 품질은 배추재배지에서 연초용 복합비료를 10a당 50kg, 고추재배지에서 75 시용할 때 가장 양호하였으며 적심정도에서는 치엽2매 적심에서 가장 양호하였 다. 4. 수확건조엽중 Nicotine 및 전질소함양은 배추재배지>고추재배지 순이었으며 증비할수록 증가하는 경향이였고 염소의 함양변화도 같은 경향이었다. 환원당은 고추재배지보다 배추재배지에서 낮았으며 증비할수록 감소하였다. 5. 연초재배는 배추재배지에서 연초용 복합비료를 10a당 50-75kg, 고추재배지에서는 75kg 절위가 좋고 토성 및 비첨도 등에 따라 적절히 가감 시용할 것이며 적심은 치엽 2매를 붙여서 하는 것이 양질엽 생산을 위하여 가장 이상적일 것으로 생각된다.

• 한국환경농학회지
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• 제23권3호
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• pp.158-169
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• 2004

For the improvement of gas chromatographic analysis of multiple pesticide residues in green pepper, lettuce and Chinese cabbage, multiresidue test mixtures (MRTMs) of 10 groups (ECD 5 groups and NPD 5 groups) and a recovery test mixture (RTM) of 18 compounds (11 compounds for ECD and 7 compounds for NPD) were established based on retention time and response to relevant detectors. A new extraction solvent (acetone: acetonitrile=1 : 9) and a clean up eluent (hexane: dichloromethane : acetonitile = 50 : 48.5 : 1.5) for solid-phase extraction (SPE) cartridge were selected to test two types of multiresidue methods (MRM I and MRM II). MRM II provided high recovery better than MRM I when RTM was tested Recovery experiment with MRTMs which was conducted using MRM II resulted in that more than seventy percents of compounds were recovered in the range of $50{\sim}140%$, while 9% of compounds were over 140% of recovery and only $7{\sim}8$ compounds failed to detect. MRM II, an improved method, could be employed for screening residues of 190 pesticides in those vegetables.

• 한국식품조리과학회지
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• 제17권4호
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.

• 한국응용곤충학회지
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• 제25권3호
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• pp.129-132
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• 1986

무우, 배추, 고추, 오이에 기생하는 진딧물의 종류와 주요종의 발생소장을 $1982{\sim}1984$의 3개년간 살충제 무살포 조건에서 조사한 결과는 다음과 같다. 1. 무우와 배추의 기생진딧물은 복숭아혹진딧물, 무우테두리진딧물, 싸리수염진딧물, 목화진 디물의 4종으로 주요종은 복숭아혹진딧물과 무우테두리진딧물 2종이었다. 2. 고추의 기생진딧물은 복숭아혹진딧물, 목화진딧물, 싸리수염진딧물의 3종으로, 복숭아혹진 딧물과 목화진딧물 2종이 주요종이었고, 오이에서는목화진딧물, 싸리수염진딧물, 복숭아혹진딧물이 기생하나 목화진딧물 1종이 우점종이었다. 3. 순별강우량이 200mm 이상일 때, 진딧물의 밀도는 급격한 감소를 보였다. 4. 무우와 배추의 복숭아혹진딧물과 무우테두리진딧물, 고추의 복숭아혹진딧물과 목화진딧물은 두 종간의 상대밀도에 있어서 봄에 다발생한 종은 가을에 소발생하였다.

• 한국작물학회지
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• 제38권4호
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• pp.312-316
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• 1993

경지이용률 향상을 위하여 1985년부터 1992년(8년간)까지 2년 1기 작부양식으로 4기에 걸쳐 소득이 높은 작물을 공시하여 다양한 작부양식으로 작물별 년차간의 수량과 작부양식간에 수량, 조수익, 소득의 년차간 변리를 검토한 결과를 요약하면 다음과 같다. 1. 년차간 수량의 변리가 큰 작물은 고추(33.5%), 마늘(26.0%), 가을배추(25.7%) 등이고 적은 작물은 오이 (9.9%), 단옥수수(10.9%), 봄감자(11.0%) 등이였으며 벼는 4.4～13.3%의 변리를 보였다. 2. 소득이 높은 작물은 가을배추(956$\pm$132천원), 마늘(859$\pm$220천원), 고추(696$\pm$204천원) 등이였으며 낮은 작물은 보리(136$\pm$33천원), 강남콩(177$\pm$67천원), 완두(264$\pm$57천원) 등이었다. 변리가 심한 작물은 참깨(40.9%), 단옥수수(38.1%) 등이고 적은 작물은 땅콩(13.2%), 가을배추(13.9) 등이 었다. 3. 작부양식별 소득은 때-보리조합(992$\pm$228천원)에 비하여 토란-강남콩-벼조합(843$\pm$102천원)을 제외한 전조합이 증가되었으며 특히 오이-가을배추-완두-벼조합(1,887$\pm$632천원)이 90% 증가되었고 다음은 참깨-마늘-벼조합(1,507$\pm$357천원)이 52% 증가되었으며 년차간의 소득 변리는 12.1～33.5%의 범위였다.

• 동아시아식생활학회지
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• 제4권2호
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• pp.93-108
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• 1994

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1542-1550
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• 2016

This is the first report that paromomycin, an antibiotic derived from Streptomyces sp. AG-P 1441 (AG-P 1441), controlled Phytophthora blight and soft rot diseases caused by Phytophthora capsici and Pectobacterium carotovorum, respectively, in chili pepper (Capsicum annum L.). Chili pepper plants treated with paromomycin by foliar spray or soil drenching 7 days prior to inoculation with P. capsici zoospores showed significant (p < 0.05) reduction in disease severity (%) when compared with untreated control plants. The disease severity of Phytophthora blight was recorded as 8% and 50% for foliar spray and soil drench, respectively, at 1.0 ppm of paromomycin, compared with untreated control, where disease severity was 83% and 100% by foliar spray and soil drench, respectively. A greater reduction of soft rot lesion areas per leaf disk was observed in treated plants using paromomycin (1.0 μg/ml) by infiltration or soil drench in comparison with untreated control plants. Paromomycin treatment did not negatively affect the growth of chili pepper. Furthermore, the treatment slightly promoted growth; this growth was supported by increased chlorophyll content in paromomycin-treated chili pepper plants. Additionally, paromomycin likely induced resistance as confirmed by the expression of pathogenesis-related (PR) genes: PR-1, β-1,3-glucanase, chitinase, PR-4, peroxidase, and PR-10, which enhanced plant defense against P. capsici in chili pepper. This finding indicates that AG-P 1441 plays a role in pathogen resistance upon the activation of defense genes, by secretion of the plant resistance elicitor, paromomycin.

• 한국식생활문화학회지
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• 제4권4호
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).