• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.167-174
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• 2013

Six kinds of sprout vegetables were applied three and six types of non-perforated breathable propylene films (NPB film) for individual and mixed modified atmosphere (MA) package condition at $10^{\circ}C$ on this study. As a tah tasai, kohlrabi, rape, chinese cabbage, red radish, broccoli sprouts were packaged by 20,000, 60,000, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Mixed sprout vegetables were used 20,000 cc, 40,000 cc, 60,000 cc, 80,000 cc, and 100,000 $cc{\cdot}m^{-2}{\cdot}day{\cdot}atm$ non-perforated breathable films for seven days storage. Loss rate of fresh weight, changes of carbon dioxide, oxygen, and ethylene gas concentration were measured during the storage. Visual quality and off-flavor were rated by panel tests after seven days storage. Each sprout vegetable storage with film tests had been shown under the 0.5% fresh weight loss in every packaged films, and the 20,000cc NPB film package had been suitable atmosphere condition in the carbon dioxide and oxygen gas concentration. Appearance and off-odor of sprouts packaged with 20,000cc NPB film were shown better than other films because of the proper gas movement through the film to outside during the storage. Fresh weight loss of the mixed sprout vegetables had no difference among the NPB films for seven days storage. The 20,000 cc film had been resulted in that exchange rate of carbon dioxide and oxygen was highest cause of low film permeability than sprouts respiration. But the film is not good for storage because it has been made poor value of off-order even showed high visual quality from panel test after storage. 40,000 cc and 60,000 cc non-perforated breathable films were more suitable for mixed sprout vegetable storage at $10^{\circ}C$. These result suggested that 20,000 cc NPB film was good for single packaged sprout vegetable and 40,000 cc and 60,000 cc non-perforated breathable films were good for mixed packaged sprout vegetable.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.115-120
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• 1974

Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds of man and animals. Nitrosamines are formed when both secondary amines and nitrite are present. The nitrites are occurred naturally in vegetables, fruits and many others, and frequently used in fish product as a color fixative or a preservative. In this paper, to know the formation of nitrosamines in fish meat, the changes of dimethylamine (DMA) content during the heat treatment such as drying, roasting and fish cake processing are discussed. The results showed that generally DMA increased considerably during heat processing. During drying, DMA in cuttle fish increased 16 times higher, while in Alaska pollack doubled than the fresh. In the roasted mackerel, the DMA content appeared 6 times higher than the fresh, while 9 times higher in canning. In fish cake from yellow corvenia, DMA increased 4 times higher than the fresh. On the contrary diethylamine and diphenylamine were not found in this experiment.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

• Journal of Bio-Environment Control
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• v.17 no.1
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• pp.43-50
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• 2008

This study was conducted to investigate the proper supplied conditions of sodium selenate supplied by fertigation to improve functionality of major western vegetables; beet, broccoli, cabbage lettuce, celery, and parsley in highland. In this work, the growth and content of minerals, ascorbic acid, nitrate, and selenium were measured in western vegetables that treated sodium selenate by different concentration, treatment time and treatment frequency. While there was not different in early growth of some western vegetables among different concentration of sodium selenate; 1,2, 5 and $20\;mg{\cdot}L^{-1}$, at 20 days after treatment, the fresh weight was reduced 33% at cabbage lettuce,47% at broccoli, and 74% at parsley compared control in $5\;mg{\cdot}L^{-1}$ treatment. But the fresh weight of beet and celery reduced just 20% and 15% compared control in even $20\;mg{\cdot}L^{-1}$. The ascorbic acid of cabbage lettuce, celery, and beet increased as sodium selenate concentration increased, so that of cabbage lettuce showed 1.2 times compared control in $20\;mg{\cdot}L^{-1}$ treatment and also that of beet and celery increased 10%. But the ascorbic acid of broccoli and parsley was not influenced by treated sodium selenate. As the concentration of sodium selenate increased, the nitrate contents decreased regardless of crops compared control. This reduced effect of nitrate was highest in cabbage lettuce, followed by beet and celery. The mineral contents, such as K, Ca, and Mg, decreased in all crops, as the concentration of sodium selenate increased. The potassium content showed an obvious negative correlationship with the concentrations of sodium selenate regardless of crops, but the magnesium and calcium content did not show significant difference between treatments. The selenium content increased in proportion as increasing sodium selenate concentrations. The broccoli, celery and parsley treated $20\;mg{\cdot}L^{-1}$ sodium selenate showed 24.4 times, 76.4 times, and 560 times higher than control, respectively. When the sodium selenate supplied to some western vegetables in different growth stage, the selenium content increased 1.3 times and 1.4 times higher in early stage than in late stage in cabbage lettuce and broccoli, respectively. However in parsley and celery, the selenium content showed the highest in middle stage. The selenium content increased in proportion as increasing the sodium selenate treatment frequency, but in above 10 times treatment, the increased effect alleviated in parsley, celery, and cabbage lettuce. On the contrary, the selenium content of broccoli increased constantly as treatment frequency increased.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.560-564
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• 2012

This study was undertaken to assess the microbiological quality and prevalence of pathogens in organic vegetables produced in Korea. A total of 189 organically grown vegetable samples (perilla leaf 50, lettuce 50, tomato 39, cucumber 50) were analyzed for the presence of aerobic plate count, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Yersinia enterocolitica. The total aerobic plate counts were in the range of 4.2 to $7.7log\;CFU\;g^{-1}$ for perilla leaf, 5.0 to $8.0log\;CFU\;g^{-1}$ for lettuce, 4.0 to $7.5log\;CFU\;g^{-1}$ for tomato, and 6.6 to $8.6log\;CFU\;g^{-1}$ for cucumber. The highest counts were found in cucumber. E. coli O157:H7, Salmonella spp., S. aureus, L. monocytogenes, and Y. enterocolitica were not detected from any organically grown vegetable samples. This research suggests that continuous monitoring in organic vegetables is required to improve fresh produce safety.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.spc
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• pp.4-7
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• 2009

Agricultural soils contaminated by cadmium (Cd) are common problems in Asia due to rapid industrial development, so the risks of Cd exposure from food crops consumption are concerned by public and authorities. The latest data on Cd concentration in plant-based food and the dietary intakes of Cd around the world are presented in this review. In general, Cd concentrations in major plant-based commodities seldom exceed 0.05 mg/kg fresh weight and decline in the order as: cereals > pulses > vegetables > roots and tubers > fruits in Far Eastern region. In Middle Eastern and European regions, the order is vegetables > cereals > roots and tubers > pulses > fruits. Rice has the highest Cd levels among cereals in Asian countries, but in Middle Eastern and European region the highest level of Cd occurred in leaf vegetables. The dietary intakes of Cd from plant-based commodities around the world declined in the order as: cereals > vegetables > roots and tubers > fruits > pulses. Rice is the largest contributor to total dietary Cd intake (58%) in the Far Eastern region and contributed 36% of Provisional Tolerable Daily Intake (PTDI). For high foodstuffs consumers, intake of Cd from all diets may exceed PTWI, especially for high rice consumers in Asian countries. The World Health Organization (WHO) conducted impact assessment of different maximum levels (MLs) of Cd and demonstrated that each of the four possible MLs for rice had little impact on dietary Cd intake. Since many Cd-contaminated soils in Asian countries still producing crops due to the growing population, the cost-effective techniques for reducing Cd contents in crops especially rice grain are absolutely required.

• Journal of Bio-Environment Control
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• v.16 no.4
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• pp.415-419
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• 2007

This study was conducted to compare the storability of some sprout vegetables; alfalfa, broccoli, radish, red-cabbage, and red-radish, packed with 50 low density polyethylene (LDPE) film in MA storage. Most of all 5 different sprout vegetable crops maintained the fresh weight higher than 99% until 10 days storage at 2 and $8^{\circ}C$. The carbon dioxide concentration in packages was higher at 8 than at $2^{\circ}C$. It was higher in radish and red-radish sprouts than other crops. As the oxygen concentration showed opposite trends to carbon dioxide, that of radish and red-radish sprouts decreased more than 3% after 3 days in 8 storage. Ethylene concentration in the packages of alfalfa was 0.1 ppm, significantly higher than other four crops with less than 1.0 ppm. Temperature treatment, however, did not influence the ethylene concentration in packages. The radish and red-radish sprouts, with lowest oxygen concentration in package, showed lowest off-flavor compared to the others. The visual quality of these sprouts in packages showed higher at $2^{\circ}C\;than\;at\;8^{\circ}C$ and was maintained the highest in radish sprouts, followed by red-radish, broccoli, red-cabbage, and alfalfa sprouts in that order. In conclusion, as the sprout vegetables have different shelf-life, of which radish was $4{\sim}5$ days longer than that of alfalfa the distributed condition of sprout vegetables should be differently controlled according to kinds of crops.

• Journal of Bio-Environment Control
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• v.18 no.2
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• pp.112-118
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• 2009

To determine the effects of circulation frequency of nutrient solution, three frequencies of 10min. on/10min. off; 10min. on/110min. off; and 10min. on/1,430min. off. treatments were applied to leafy vegetable production using deep flow technique (DFT) systems and their growth and phytonutrient content were investigated. In the 10min. on/I,430min. off treatment, dissolved oxygen concentration (DOC) 17 days after treatment decreased to 2.8mg. $L^{-1}$, known to be a low DOC that causes hypoxia, and thereafter decreased to 1.5mg. $L^{-1}$ 20 days after treatment. Fresh weight of 7 leafy vegetables in the 10min. on/1,430min. off treatment was lower by 0${\sim}$24% than those in the 10min. on/110min. off treatment, and those in the 10min. on/10min. off was higher by -2${\sim}$34% than those in the 10min. on/110min. off treatment as control. As the more frequent circulation was applied, the higher phosphorous content and the lower carbon to nitrogen ratio (C/N ratio) and total ascorbic acid contents were resulted. Results indicate that the circulation frequency of 110min, on/110min. off could be recommended for the production of the tested leafy vegetables in DFT systems.

• Journal of Gastric Cancer
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• v.11 no.3
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• pp.135-140
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• 2011

Gastric cancer has been the most commonly diagnosed cancer in Korea although the age-standardized mortality and incidence has decreased gradually during last two decades. $Helicobacter$ $pylori$ infection and cigarette smoking are well-established risk factors, and the role of dietary factors, such as salted foods, fresh vegetables and fruits, soy foods, and processed or grilled meats on gastric carcinogenesis has been suggested. In this review, we review national and international gastric cancer statistics, studies on environmental risk factors conducted in the Korean population, and gastric cancer screening activities.