• Title/Summary/Keyword: LEAFY

Search Result 270, Processing Time 0.023 seconds

Effect of Blanching Time on Changes in Vitamin and Mineral Contents in Leafy Vegetables Treated by Pesticides (데치는 시간에 따른 침투성 및 비침투성 농약 처리 엽채류의 비타민 및 무기질의 함량 변화)

  • Chun Hye-Kyung;Ahn Taehyun;Hong Jeong-Jin
    • Korean journal of food and cookery science
    • /
    • v.21 no.1 s.85
    • /
    • pp.75-83
    • /
    • 2005
  • The present study was conducted to investigate effect of blanching time on changes in vitamin and mineral contents in leafy vegetables treated by different pesticides. Vitamin A content of fresh leafy vegetables was high whorled mallow > chard > spinach in order and vitamin C content of those was high spinach > whorled mallow > chard in order. Vitamin A and C contents of leafy vegetables treated by non-systemic pesticide were higher than those of leafy vegetables treated by systemic pesticide. Changes in vitamin A and C contents of leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar trend. Vitamin A content significantly increased, while vitamin C content significantly decreased by conventional blanching. Changes in mineral contents in leafy vegetables treated by systemic pesticide and non-systemic pesticide showed a similar trend. Upon conventional blanching, Mg in spinach, Mg and Ca in chard and whorled mallow slightly increased, while K in all leafy vegetables remarkably decreased, and Se in spinach slightly decreased and Se in other vegetables remarkably decreased. On the other hand, Na, P, Fe, Cu and Zn in all leafy vegetables slightly decreased or did not show any change.

Physical Properties or Jujube (Zizyphus jujuba miller) and Jujube Branches (대추 및 대추가지의 물리적 특성)

  • 민경선;이상우;허윤근;서정덕;맹성렬
    • Journal of Biosystems Engineering
    • /
    • v.27 no.4
    • /
    • pp.283-292
    • /
    • 2002
  • Mechanical and physical properties of various parts of jujube (Zizyphus jojoba Miller) such as fruits, leaves, secondary branches, and leafy stems were measured and analyzed. The physical dimensions of the fruits were measured using a digital caliper, and the detachment force of the fruit and leafy stems was measured using a force gauge. The physical characteristics of the secondary branches such as the modulus of elasticity and the torsional rigidity were tested using a universal testing machine (UTM). The physical characteristics of leafy stems such as length and weight were also measured using a digital caliper and a digital scale, respectively. The detachment force of leafy stems and the area of the leaf also measured. The terminal velocities of the jujube fruits, leaves, and leafy stems were measured using a custom made terminal velocity experiment system. Diameter of the major and minor axis of the jujube fruit, weight of the fruit, and detachment force of the fruit stem was average of 32.02 mm, 23.92 mm. 10.0 ${\times}$ 10$\^$6/ ㎥, 8.99 g, and 5.43 N. respectively. The detachment forces of the jujube fruits increased and the force-to-weight ratio of the jujube fruits decreased as the weight of the jujube fruits increased. The modulus of elasticity of the secondary branches of the jujube was average of 7.01 ${\times}$ 10$\^$8/ N/㎡ and decreased as diameter of the secondary branches increased. The average torsional rigidity of the secondary jujube branches was 5.2 ${\times}$ 10$\^$-/ N/㎡, and the torsional rigidity decreased as the secondary branch diameter increased. The distribution of the torsional rigidity data associated with the diameter of the branches, however. widely scattered and it was difficult to find any relationship between the diameter of the branches and the torsional rigidity of tile branches. The weight of the leafy stems, number of loaves attached to the leafy stems, diameter of the stem side of the leafy stems, diameter of the leafy stem end was average or 0.7 g, 6.6 ea, 12.2 cm, 4.5 mm, and 2.7 mm, respectively. The major and minor axis of the .jujube loaves, area of leaves, weight of the leaves. and detachment force of the leaves was average of 5.7 cm, 3.3 cm, 12.98 cm$^2$, 0.20 g, and 4.39 N, respectively. The terminal velocity of the .jujube fruits increased as the weight of the fruits increased. The terminal velocity of the leafy stems, however, did not show a relationship with the weight of the leafy stems and the number of leaves attached to the leafy stem. The terminal velocity, however, slightly increased as the length of the leafy stems increased.

Propagation by Leafy Stem Cuttings Containing Xylem of Populus alba × P. glandulosa Clone Bongwha1

  • Hak Gon, Kim;Seong Hyeon, Yong;Hyung Ho, Kim;Myung Suk, Choi
    • Journal of Forest and Environmental Science
    • /
    • v.38 no.4
    • /
    • pp.249-255
    • /
    • 2022
  • The study was conducted to establish a method for the proliferation of hybrid poplar (P. alba × P. glandulosa) clone Bongwha1, an excellent biomass species. It was found that to collect the cuttings of Bonghwa1, it was necessary to use the main stem rather than the axillary branch. Stem growth by green-wood cuttings showed a tendency to decrease as the length of the collected cuttings increased, but the survival rate was low. Therefore, modified leafy stem cutting was attempted to increase the survival rate of the cuttings. In the modified leafy stem cutting method, 4 leaves were included in the cuttings, and especially, cuttings were performed using cuttings containing 2-4 cm xylem parts. Leafy stem cutting increased root growth and the number of stems, as well as the survival rate of hybrid poplar clone Bongwha1 compared to green-wood cuttings. The root growth of the leafy stem cutting poplar was better as there was more xylem part. Using two-year-old nursery stocks, the leafy stem cutting was used to produce about 66 cuttings. This study is expected to contribute to the mass propagation of high-quality nursery stocks.

Physical Properties of Jujube(Zizyphus jujuba Miller) for Mechanical Harvesting (기계수확을 위한 대추의 물리적 특성 분석)

  • Huh, Yun-Kun;Lee, Sang-Woo
    • Korean Journal of Agricultural Science
    • /
    • v.31 no.2
    • /
    • pp.115-122
    • /
    • 2004
  • Physical and mechanical properties of fruits of jujube (Zizyphus jujuba Miller), leaves, secondary branches, and leafy stems were measured and analyzed. The physical dimensions of the fruits were measured and the detachment force of the fruit and leafy stems was measured. The detachment force of the jujube fruits increased and the force-to-weight ratio of the jujube fruits decreased as the weight of the jujube fruit increased. The weight of the leafy stems, number of leaves attached to the leafy stems, length of the leafy stems, diameter of the stem side of the leafy stems, diameter of the leafy stem end was average of 0.7g, 6.6ea, 12.2cm, 4.5mm, and 2.7mm, respectively. The major and minor axis of the jujube leaves, area of leaves, weight of the leaves, and detachment force of the leaves was average of 5.7cm, 3.3cm, $12.98cm^2$, 0.20g, and 4.39N, respectively. The terminal velocity of the jujube fruits increased as the weight of the fruits increased. The terminal velocity of the leafy stems, however, did not show a relationship with the weight of the leafy stems and the number of leaves attached to the leafy stem. The terminal velocity, however, slightly increased as the length of the leafy stems increased.

  • PDF

Introduction of LEAFY Gene to Chrysanthemum(Dendranthema x grandiflorum(Ramat.) Kitamura) ′Shuho-no-chikara′ Mediated by Agrobacterium LBA4404 (Agrobacterium LBA4404에 의한 국화 ′Shuho-no-chikara′에 LEAFY유전자의 도입)

  • Han, Bong-Hee;Yae, Byeoung-Woo;Yi, Sook-Yi;Lee, Soo-Young;Shin, Hack-Kee
    • Journal of Plant Biotechnology
    • /
    • v.30 no.4
    • /
    • pp.335-339
    • /
    • 2003
  • Several experiments were carried out to transfer LEAFY gene to Dendranthema grandiflora 'Shuho-no-chikara' by Agrobacterium LBA4404 carrying pSK109 encoding LEAFY gene. Kanamycin 10mg/L was used in first selection medium, and 20mg/L in the second one. Co-culture for 3 days was more effective in increasing transformation efficiency than that for 7 days. The transformation efficiency by Agrobacterium LBA4404 carrying pSK109 encoding LEAFY gene was about 2.8% until the second selection, but only 0.13% of shoots (two plants) was confirmed as a transgenic plants in Southern analysis. The escape of putative transformants was occured seriously in the process of selections, PCR analysis for confirming of neomycin phosphotransferaseII (npt II), and Southern analysis for LEAFY gene. One transgenic plant appeared 7 days'early flowering in field.

Changes of Chlorophyll and their Derivative Contents during Storage of Chinese Cabbage, Leafy Radish and Leaf Mustard Kimchi (배추, 열무 및 갓김치 저장 중의 Chlorophyll 및 그 유도체의 함량변화)

  • 이종호;김경업;이용숙;김성희;정효숙
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.27 no.5
    • /
    • pp.852-857
    • /
    • 1998
  • Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

  • PDF

Effect of Blanching Time on Changes of Hazardous Factors in Leafy Vegetables Treated by Pesticides (데치는 시간이 침투성 및 비침투성 농약 처리 엽채류의 위해성 요인 변화에 미치는 영향)

  • Ah Taehyun;Chun Hye-Kyung;Hong Jeong-Jin
    • Korean journal of food and cookery science
    • /
    • v.21 no.2 s.86
    • /
    • pp.201-208
    • /
    • 2005
  • This study was conducted to investigate the effect of blanching time on changes of hazardous factors in leafy vegetables treated by systemic and non-systemic pesticides. Changes of hazardous factors in leafy vegetables treated by systemic and non-systemic pesticides showed the same trend. In changes of microbial counts in leafy vegetables according to blanching time, the total plate count was significantly decreased by blanching and total coliforms were not detected in any of the vegetables. In traceable metal contents of fresh vegetables before washing, the levels in spinach, chard and whorled mallow were 0.042, 0.040 and 0.032 ppm for Pb, 0.020, 0.023 and 0.019 ppm for Cd, and 0.029, 0.034 and 0.030 ppm for As, respectively. Therefore, the levels of Pb, Cd and As in leafy vegetables were very traceable and in terms of food safety there was no problem. On the other hand, the traceable metal contents in leafy vegetables did not show significant difference by blanching and blanching time. Nitrate contents in fresh vegetables before washing were detected at traceable levels. The nitrate contents in spinach, chard and whorled mallow were significantly decreased by $22\%,\;17\%\;and\;14\%$ after blanching time of 5 min, 9 min and 10 min, respectively.

The Effect of Mixed Amino Acids on Nitrate Uptake and Nitrate Assimilation in Leafy Radish

  • Liu, Xing-Quan;Kim, Young-Sun;Lee, Kyu-Seung
    • Korean Journal of Environmental Agriculture
    • /
    • v.24 no.3
    • /
    • pp.245-252
    • /
    • 2005
  • The objective of the present work was to determine the corresponding uptake and assimilation of ${NO_3}^-$ in roots and shoots of leafy radish by applying of mixed amino acids (MAA). The amino acids used in this experiment were alanine (Ala), ${\beta}-alanine\;({\beta}-Ala)$, aspartic acid (Asp), asparagines (Asn), glutamic acid (Glu), glutamine (Gln), and glycine (Gly). Leafy radish was grown by conventional fertilization with macro- and micronutrients under controlled conditions. The 15-day-old seedlings were treated 0, 0.3 and 3.0 mM of MAA containing 5 mM ${NO_3}^-$ in growth medium. Nitrate uptake was determined by following ${NO_3}^-$ depletion from the uptake solution. The activity of the enzymes related to the process of ${NO_3}^-$ reduction (NR: nitrate reductase; NiR: nitrite reductase; GS: glutamine synthetase) and the content of ${NO_2}^-\;and\;{ND_3}^-$ were analyzed in shoots and roots. The results of this study showed that ${NO_3}^-$ uptake was inhibited 38% with treatment of 0.3 mM of MAA. However, there was more than three times increase of N03- uptake in 3.0 mM MAA. In addition, the enzymatic activities were positively affected by the high MAA rate. Finally, the ${NO_3}^-$ content was increased slightly both in shoots and roots of leafy radish by MAA treatments.

Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time (데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화)

  • Hong Jeong-Jin;Ahn Taehyun
    • Korean journal of food and cookery science
    • /
    • v.21 no.2 s.86
    • /
    • pp.190-194
    • /
    • 2005
  • This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(Malva verticillata L.) by various blanching times. Total flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of $15-30\%$ by blanching time. Total polyphenol content of whorled mallow showed loss of $37-39\%$, but the decrease was not significant.

Investigation of Hazardous Microorganisms in Baby Leafy Vegetables Collected from a Korean Market and Distribution Company (유통 중인 어린잎채소의 미생물 오염도 조사)

  • Kim, Se-Ri;Chu, Hyeonjin;Yi, Seung-Won;Jang, Youn-Jung;Shim, Won-Bo;Nguyen, Bao Hung;Kim, Won-Il;Kim, Hyun Ju;Ryu, Kyeongyul
    • Journal of Food Hygiene and Safety
    • /
    • v.34 no.6
    • /
    • pp.526-533
    • /
    • 2019
  • The purpose of this study was to investigate hazardous microorganisms in mixed baby leafy vegetables and various baby leafy vegetables used as raw materials for fresh-cut produce in spring and summer. To estimate microbial loads, a total of 298 samples including 181 samples of mixed baby leafy vegetables purchased in a Korean market and 117 samples of various baby leafy vegetables from distribution companies were collected. Fecal indicators (coliform and Escherichia coli) as well as food-borne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus) were enumerated. As a result, the mixed baby leafy vegetable samples showed significantly higher (P<0.05) coliform bacteria numbers in summer (5.59±1.18 log CFU/g) compared to spring (3.60±2.53 log CFU/g). E. coli was detected in 1.3% (1/79) and 42.2% (43/102) of samples collected in spring and summer, respectively. Only one sample collected from a market in spring was contaminated with S. aureus. In the experiment with baby leafy vegetables, the number of coliforms detected in baby leafy vegetables cultivated in soil in spring was 1.15±1.95 log CFU/g, and that in summer was 4.09±2.52 log CFU/g. However, the number of coliforms recovered from baby leafy vegetables cultivated in media was above 5.0 log CFU/g regardless of season. Occurrences of E. coli were 44.4% (12/27) and 19.0% (4/21) for baby leafy vegetables cultivated in soil and media, respectively. However, E. coli O157:H7 and Salmonella spp. were not detected. These results are in relation to microbial loads on mixed baby leafy vegetables associated with raw materials. Therefore, it is necessary to develop and implement hygienic practices at baby leafy vegetable farms to enhance the safety of fresh produce.