• The Korean Journal of Food And Nutrition
• /
• v.10 no.4
• /
• pp.539-543
• /
• 1997

This study was carried out to investigate the Chinese and Baek-Seok chive. We collect the volatile components of Chinese and Baek-Seok chive by dynamic head space method. Chinese chive was analyzed by Gas chromatography-Mass Spectrometry(GC-MS). 28 components including 20 sulfides, 5 alcohols, 1 benzene and 2 aldehydes compounds were identified in samples, Also Baek-Seok chive was analyzed by GC-MS. 32 components including 19 sulfides, 10 alcohols, 2 benzonoides and 1 aldehyde compounds were confirmed.

• The Plant Pathology Journal
• /
• v.16 no.5
• /
• pp.280-282
• /
• 2000

A leaf spot disease occurred on Allium tuberosum Roth. (Chinese chive) in Korea. All the isolates of Stemphylium sp. from the lesions of the diseased plant parts were identified as S. vesicarium (Waller.) Simmons, based on the morphological characteristics of conidia and conidiophores. Pathogenicity of the fungus was proved by artificial inoculation on Chinese chive plants. This is the first record of leaf blight on Chinese chive caused by S. vesicarium in Korea.

• Research in Plant Disease
• /
• v.29 no.2
• /
• pp.184-187
• /
• 2023

In May 2020, we surveyed disease occurrence on vegetables grown in Seosan area, Korea. During the disease survey, white rot symptoms were observed in Korean wild chive (Allium monanthum) plants growing in fields. The symptoms occurred mainly in the seed bulb-producing fields of the crop. The above ground parts of the diseased plants displayed premature yellowing and dying of older leaves and stunting of the plants. The bulbs and roots of the diseased plants turned black and rotted. The disease occurred in a range of 1-60% in four of the eight fields surveyed. Three isolates of Sclerotium sp. were obtained from the bulb lesions of diseased plants. All isolates were identified as Stromatinia cepivora based on the morphological characteristics and phylogenetic analysis. Pathogenicity of the isolates on Korean wild chive was confirmed by artificial inoculation test. The lesions induced by the inoculation test were similar to those observed in the investigated fields. This is the first report of S. cepivora causing white rot in Korean wild chive.

• Korean Journal of Soil Science and Fertilizer
• /
• v.47 no.6
• /
• pp.457-463
• /
• 2014

This study was carried out to find out major factors to mitigate carbon emission using Life Cycle Assessment (LCA). System boundary of LCA was confined from sowing to packaging during vegetable production. Input amount of agri-materials was calculated on 2007 Income reference of white radish, chinese cabbage and chive produced at open field and film house published by Rural Development Administration. Domestic data and Ecoinvent data were used for emission factors of each agri-material based on the 1996 IPCC guideline. Carbon footprint of white radish was 0.19 kg $CO_2kg^{-1}$ at open fields, 0.133 kg $CO_2kg^{-1}$ at film house, that of chinese cabbage was 0.22 kg $CO_2kg^{-1}$ at open fields, 0.19 kg $CO_2kg^{-1}$ at film house, and that of chive was 0.66 kg $CO_2kg^{-1}$ at open fields and 1.04 kg $CO_2kg^{-1}$ at film house. The high carbon footprint of chive was related to lower vegetable production and higher fuel usage as compared to white radish and Chinese cabbage. The mean proportion of carbon emission was 35.7% during the manufacturing byproduct fertilizer; white radish at open fields was 50.6%, white radish at film house 13.1%, Chinese cabbage at outdoor 38.4%, Chinese cabbage at film house 34.0%, chive at outdoor 50.6%, and chive at film house 36.0%. Carbon emission, on average, for the step of manufacturing and combustion accounted for 16.1% of the total emission; white radish at open fields was 4.3%, white radish at film house 15.6%, Chinese cabbage at open fields 6.9%, Chinese cabbage at film house 19.0%, chive at open fields 12.5%, and chive at film house 29.1%. On the while, mean proportion of carbon footprint for the step of $N_2O$ emission was 29.2%; white radish at open fields was 39.2%, white radish at film house 41.9%, Chinese cabbage at open fields 34.4%, Chinese cabbage at film house 23.1%, chive at open fields 28.8%, and chive at film house 17.1%. Fertilizer was the primary factor and fuel was the secondary factor for carbon emission among the vegetables of this study. It was suggested to use Heug-To-Ram web-service system, http://soil.rda.go.kr, for the scientific fertilization based on soil testing, and for increase of energy efficiency to produce low carbon vegetable.

• Journal of Microbiology and Biotechnology
• /
• v.32 no.2
• /
• pp.195-204
• /
• 2022

Chinese chive (Allium tuberosum Rottler) has potential risks associated with pathogenic bacterial contamination as it is usually consumed raw. In this study, we investigated the microbiota of Chinese chives purchased from traditional markets and grocery stores in March (Spring) and June (Summer) 2017. Differences in bacterial diversity were observed, and the microbial composition varied across sampling times and sites. In June, potential pathogenic genera, such as Escherichia, Enterobacter, and Pantoea, accounted for a high proportion of the microbiota in samples purchased from the traditional market. A large number of pathogenic bacteria (Acinetobacter lwoffii, Bacillus cereus, Klebsiella pneumoniae, and Serratia marcescens) were detected in the June samples at a relatively high rate. In addition, the influence of the washing treatment on Chinese chive microbiota was analyzed. After storage at 26℃, the washing treatment accelerated the growth of enterohemorrhagic Escherichia coli (EHEC) because it caused dynamic shifts in Chinese chive indigenous microbiota. These results expand our knowledge of the microbiota in Chinese chives and provide data for the prediction and prevention of food-borne illnesses.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.222-222
• /
• 2017

This study aimed to determine an optimal temperature of root zone for the chive cultivation in a greenhouse during the winter season that may raise the possibility of chive (Allium schoenoprasum L.) harvest any time year-round by reducing energy consumption. The maximum and minimum temperatures of root zone were 26.8 and $19.8^{\circ}C$ for the R-Z20, 28.3 and $23.6^{\circ}C$ for the R-Z25 and 22.4 and $14.3^{\circ}C$ for the control. The highest fresh weights of shoot and root, plant height, root length and stem diameter were observed in the R-Z20 treatment. There was no significant difference in the growth between the R-Z25 and control treatment. These results suggest that the optimal temperature of root zone is $20^{\circ}C$ for the chive cultivation in the greenhouse during winter season.

• Korean journal of food and cookery science
• /
• v.20 no.3
• /
• pp.227-234
• /
• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• Korean Journal of Plant Resources
• /
• v.23 no.3
• /
• pp.242-247
• /
• 2010

This study was carried out to elucidate the effect of mulching materials on the growth of Chinese chive (Allium tuberusum Rottler) and weed control. Chinese chive was grown under five mulching materials, pine leaf, oak leaf, rice straw, rice hull and sawdust, at the Experimental Farm of Chungbuk National University from June 20, 2009 to September 30, 2009. Amaranthus mangostunus, Digitaria sanguinalis, Portuclaca. oleracea, Echinochioa crus-galli var. frumetacea and Setaria viridis were dominant weeds. Both pine and oak leaves were significantly effective mulching materials in terms of weed control indices in both nursery and field. Soil moisture contents were 1.2~3.7% higher in mulching, especially in oak leaf mulching. Mulching with pine leaf significantly increased plant height, sheath length, leaf length, bulb-, root- and leaf-weights and yield of Chinese chive, but there were no significant differences among the other mulching materials although better than those in non-mulching.

• Journal of Veterinary Clinics
• /
• v.19 no.1
• /
• pp.61-65
• /
• 2002

This study was conducted to observe the hematological effect of the small dogs when administrated excessive amount of the Korean native chinese chive(Allium tuberosum Rottler) extracts for a short period. In this experiment, clinically healthy dogs(n = 10, average weight = 4.17 kg) were used. They were inserted stomach tube and administrated the extracts(5ml/kg) for 7 days. The followings are the result of this experiment. The red blood cell counts, hemoglobin concentration and mean corpuscular hemoglobin concentration were significantly decreased. (P<0.05) The packed cell volume was slightly decreased. The mean corpuscular volume and methemoglobin concentration were significantly increased.(P<0.05) The white blood cell counts and reduced glutathione were slightly increased. Consequently, We determined that administrated excessive amount of the Korean native chinese chive extracts induced hemolytic anemia.

• Korean Journal of Food Science and Technology
• /
• v.54 no.2
• /
• pp.126-133
• /
• 2022

The objective of this study was to analyze volatile and aroma-active compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouse systems using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log₂ flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine ("earthy"), 2-sec-butyl-3-methoxypyrazine ("earthy", "musty"), and dipropyl disulfide ("sulfurous") were the most predominant aroma-active compounds with log₂FD of 9-10; this was followed by dimethyl trisulfide ("onion-like") and (E)-1-propenyl propyl disulfide ("fresh onion-like"). The "sulfurous", "earthy", "pungent", and "cabbage-like" aroma notes were strong in Korean wild chive. More intense "pungent" odors were detected in Korean wild chive cultivated in an open-field, whereas more intense "cabbage-like" odors were detected in Korean wild chive cultivated in a greenhouse.