• Korean Journal of Soil Science and Fertilizer
• /
• v.21 no.2
• /
• pp.161-167
• /
• 1988

Studies were carried out to examine the effects of simulated acid rain on the various crops of rice, peper, tomato, pumpkin, egg plant, potato, soybean, radish, cucumber, common pea, sweet potato, corn, lettuce, chinse cabbage, spinach, under the condition of the rains of pH 3.0. The rain was adjusted to pH 4.0, 3.0, 2.0 with sulfuric acid, and soybeans were exposed with the various pH levels, eighteen times every other days. The symptoms of damage, ratios of destroyed leaf and sulphur content by leaves were investigated. The results obtained were as follows. 1. The exposure to the rain resulted in the reddish brown or white pigment spots in the leaves surface and the colour was developed red and darker along the edge of spots. 2. Most crops were affected with acid rain of pH 3.0 at which the amount of chlorophyl was decreased. 3. The spinach, chinese cabbage, lettuce were sensitive to the acid rain, however, the peper, tomato pumpkin were resistance to it. 4. The content of chlorophyl was decreased with increasing leave injury. 5. The sulphur content in leave was increased with increasing acidity of the rain, however the yield was decreased.

• Korean Journal of Food Science and Technology
• /
• v.52 no.5
• /
• pp.538-545
• /
• 2020

Kimchi is a widely consumed traditional Korean food, and its probiotic properties have received great attention. In this study, changes in the quality characteristics of fermentation broths obtained from two types of Chinese cabbage kimchi (red with red pepper and white without red pepper) were assessed after the administration of blue light emitting diode (BLED) irradiation at 4℃; characteristics assessed included acidity, chromaticity, antioxidant activity, and growth modulation of isolated microorganisms. The pH of the white kimchi (WK) broth decreased with time; the decrease was delayed significantly under BLED irradiation (p<0.05). BLED irradiation decreased the L (lightness) and b (yellowness) values and increased a (redness) in WK, whereas the a and b values of the red kimchi (RK) broth increased with BLED irradiation. Growth stimulation of lactic acid bacteria by BLED irradiation was observed in both WK and RK. The numbers of yeast and mold were also increased in RK (p<0.05), but not in WK. There was no change observed in the scavenging activities against ABTS (2,2'-azido-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals in both kimchi broths after BLED treatment. The results of this study indicated that BLED irradiation could modulate the fermentation process and the quality characteristics of kimchi during storage.

• Horticultural Science & Technology
• /
• v.31 no.5
• /
• pp.607-616
• /
• 2013

Light with two faces, beneficial and harmful effects is an important signal for every living cell. Optimal adaptation to light environment enhances the fitness of an organism and survival in nature. Understandings of light quality and plant growth provide with the economical guides for artificial light sources like LEDs. Compared with those under white light, the 1 week seedlings of Chinese cabbage (Brassica rapa) under monochromic red and blue light showed normal development and growth. In contrast to extremely long and etiolated hypocotyls of the seedlings under dark, those under far-red etiolated were extremely short. Based on the microarray analysis, blue light induced the vigorous development and growth and two fold changes of transcripts than red light condition. To have insight of gene products under different light qualities conditions, GO term enrichments were calculated and each gene according to their GO terms were categorized. The blue and red lights affected the expressions of genes related to biological process. Especially, the genes related to metabolic process and developmental process and plastid and chloroplast in the cellular component category were induced under blue light. This study provided the molecular biological evidence for various light qualities on the growing process of B. rapa.

• Research in Plant Disease
• /
• v.8 no.3
• /
• pp.146-161
• /
• 2002

Incidence of soilborne diseases, as a major cause of failure of continuous monocropping becomes severe in recent years. For examples, recent epidemics of club root of chinese cabbage, white rot of garlic, bacterial wilt of potato, pepper phytophthora blight, tomato fusarium wilt and CGMMV of watermelon are the diseases that require urgent control measures. Reasons for the severe incidence of soilborne diseases are the simplified cropping system or continuous monocropping associated with allocation of major production areas of certain crop and year-round cultivation system that results in rapid degradation of soil environment. Neglect of breeding for disease resistance relative to giving much emphasis on high yield and good quality, and cultural methods putting first on the use of chemical fertilizers are thought to be the reason. Counter-measures against soilborne disease epidemics would become most effective when the remedies are seeded for individual causes. As long-term strategies, development of rational cropping system which fits local cropping and economic condition, development and supply of cultivars resistant to multiple diseases, and improvement of soil environment by soil conditioning are suggested. In short-term strategies, simple and economical soil-disinfestation technology, and quick and accurate forecasting methods for soilborne diseases are urgent matter far development. for these, extensive supports are required in governmental level for rearing soilborne disease specialists and activation of collaborating researches to solve encountering problems of soilborne diseases.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.486-497
• /
• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Korean Journal of Environmental Agriculture
• /
• v.18 no.3
• /
• pp.292-297
• /
• 1999

This study was performed to estimate the possibility of use of plant materials as catalytic agents fur the decontamination of waste waters contaminated with organic pollutants by using 2,4-dichlorophenol(2,4-DCP) as a model pollutant. Plant materials containing high peroxidase activity were selected as catalysts for the removal of 2,4-DCP. Peroxidase activity, which plant materials were containing, was measured, and the greatest peroxidase activity was observed in shepherd's purse, followed by turnip, sweet potato, Chinese cabbage and white radish. The peroxidase activity in shepherd's purse was four times higher than that of horseradish purchased in U.S.A. Using shepherd' s purse and turnip, it was investigated the effect of various factors on the decontamination of 2,4-DCP through oxidative coupling. The removal of 2,4-DCP was extremely fast, and a maximal removal could be achieved within 3 min for shepherd' s purse and 15min for turnip. The pH range was from 3.0 to 8.0 and the amount of $H_2O_2$ added was 9mM when maximal removal was achieved(over 90%). No increasing removal of 2,4-DCP was observed due to increasing the amount of $H_2O_2$ added (over 9mM). The initial concentration affected the transformation of 2,4-DCP incubated with plant materials. When turnip was used as catalytic agent, it was observed decreasing transformation of 2,4-DCP due to increasing initial concentration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.4
• /
• pp.593-600
• /
• 1996

To investigate the dining habits in relation to Kimchi for the Koreans in Commonwealth of Independent States(CIS), a survey was conducted to 199 Koreans living in Moscow, Sahalin, Uzbekistan, and Kazakstan. Most of the respondents answered that thor keep the Korean food lifestyle, and especially the old age group and Koreans in Sahalin showed higher ratio for Korean food lifestyle. In the Kimchi preference and Kimchi consumption, 85.9% of the respondents like Kimchi because Kimchi is our traditional food and its taste is good, and 95% of them consumed Kimchi once or more everyday. In the kinds of Kimchi, 99% of the respondents had experiences in eating or seeing Chinese cabbage Kimchi, 91.5% cucumber Kimchi, 88.4% cabbage Kimchi, 82.4% white water Kimchi, 75.4% sikhae, respectively, while the frequencies of kakdugi, chonggak Kimchi, and leek Kimchi were relatively low. In connection with the utilization of Kimchi, many respondents answered that Kimchi is sometimes used in cooking of Kimchi cchigae or Kimchi bokkum. Most of Russians like Kimchi in spite of the hot taste and it shows the possibility that Kimchi can be spread throughout foreign countries.