• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.23-30
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• 2024

In this study, we investigated the use of Gondre, a special product from Gangwon-do, as an ingredient in Kimchi. Kimchi added with Gondre was manufactured for further analysis. The antioxidative properties of Kimchi with uncooked Gondre were found to be 1.2 times higher than those of Kimchi with boiled Gondre, suggesting that uncooked Gondre is the preferred additive. To assess the effect of Gondre over a 30-day period at 5℃, Kimchi was prepared with Gondre at mixed ratios of 20%, 40%, and 50% (w/w). No significant effects of Gondre on pH, titrated acidity, or microorganism growth were observed. However, sensory evaluation results indicated that Kimchi with 20% (w/w) Gondre was preferred over other ratios.

• The Korean Journal of Mycology
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• v.51 no.2
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• pp.141-146
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• 2023

Stem rot symptoms were observed in Gondre (Cirsium setidens) plants growing in a vinyl greenhouse in Taebaek, Korea during a disease survey in June 2022. The plants presented with dark brown to black rot on the stems at or above the soil line. Severely diseased plants displayed wilt and blight. Disease incidence among these plants ranged from 1 to 5%. Three isolates of Rhizoctonia sp. were obtained from the stem lesions of diseased plants. All isolates were identified as Rhizoctonia solani AG-2-2(IV) based on the morphological and cultural characteristics, results of the anastomosis test, and phylogenetic analysis. The pathogenicity of the isolates to Gondre plants was confirmed using an artificial inoculation test. The lesions induced by the inoculation test were similar to those observed in the investigated vinyl greenhouse. Here, we report a case of R. solani AG-2-2(IV) causing stem rot in Gondre.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.737-742
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• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.163-171
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• 2023

The purpose of this study was to investigate the flavor characteristics of Gondre (Cirsium setidens Nakai) essential oil. The essential oil was isolated from the aerial parts of the plant by the hydrodistillation extraction method and analyzed by gas chromatography (GC) and GC-mass spectroscopy (MS). Seventy-eight (90.28%) volatile flavor components were identified in the essential oil from Gondre harvested in May. The major compounds were hexadecanoic acid (44.84%), phytol (15.57%), 6,10,14-trimethyl-2-pentadecanone (5.62%), and tertadecanoic acid (4.77%). Seventy (90.72%) volatile flavor components were identified in the essential oil from Gondre harvested in September. The major compounds were phytol (24.18%), 6,10,14-trimethyl-2-pentadecanone (15.59%), tetracosane (8.87%), 2-methyl eicosane (3.55%), 6,10,14-trimethyl-5,9,13-pentadecatrien-2-one (3.12%), dibuthyl phthalate (2.35%), and viridiflorol (2.33%). The flavor components of the essential oil from Gondre harvested in May and September were characterized by higher proportions of aliphatic fatty acids and terpene compounds, respectively.

• The Korean Journal of Mycology
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• v.44 no.3
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• pp.201-205
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• 2016

In August 2015, leaf spot symptoms were observed on Korean gondre thistle (Cirsium setidens) in Youngwol, Korea. During the early stage, the symptoms appeared as one or more small gray-brown to brown spots on plant leaves. The spots showed extensive enlargement over time and eventually became large dark brown to black lesions on the whole leaf. Stemphylium species were consistently isolated from affected leaves. All isolates were identified as S. lycopersici, S. solani, or S. xanthosomatis based on morphological and cultural characteristics. The isolates were confirmed as S. lycopersici based on a multilocus sequence analysis using the ribosomal internal transcribed spacer (ITS) region, elongation factor 1, GAPDH (glyceraldehyde-3-phosphate dehydrogenase), and the noncoding region between the vacuolar membrane ATPase catalytic subunit A gene and a gene involved in vacuolar biogenesis. Pathogenicity was tested by spore suspension inoculation on wounded or unwounded gondre leaves. The lesions were observed on inoculated leaves within 3 days after inoculation, regardless of wound. To our knowledge, this is the first report of the leaf spot on gondre thistle caused by S. lycopersici in Korea or elsewhere.

• Korean journal of applied entomology
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• v.61 no.2
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• pp.293-297
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• 2022

Korean thistle (Cirsium setidens Nakai), also called Gondre, is an edible perennial herbaceous plant. A new occurrence of aphids has been confirmed on Korean thistle, which is expected to damage crops. The control effect of organic materials was tested to develop an eco-friendly control method for aphid. Pyrethrins+paraffinic oils exhibited a 98% control effect, pyrethrins+matrine+pyroligneous acid showed a 95% control effect, and azadirachtin+rotenone was found to have a 75% control effect. Pyrethrins appear to be the most effective; no damage (phytotoxticity) was caused with organic materials spraying.

• Korean journal of applied entomology
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• v.59 no.4
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• pp.281-293
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• 2020

The Korean thistle (Cirsium setidens) is grown in Gangwon province as a food ingredient called gondre. Based on regular monitoring of Korean thistle cultivation, we detected local outbreaks of a stick insect causing severe damage. Here we report the identification of the stick insect and its ecological characteristics. The survey involved 3 farms located in Jeongeon-gun, Gangwon province and lasted from May 28 to October 1 in 2019. According to morphological and DNA analyses the stick insect was identified as Ramulus koreanus Kwon Ha and Lee. a member of the family Phasmatidae. Its outbreak in the Korean thistle farms was observed from June 11 to August 22 with peak density on July 23. Spatial distribution analyses, using Taylors power law and Greens index showed that R. koreanus was uniformally distributed. Food consumption rate of Korean thistle leaves was estimated as 60.98±4.35 ㎠/day/adult. The main food plants were identified as Juglans mandshurica and Aronia melanocarpa. Further study needs to pursue the mechanism of the outbreak and its possible impact on agricultural and forest ecosystems. Additionally, means to relieve crop damage need to be identified.