• Food Science and Biotechnology
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• v.16 no.5
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• pp.802-806
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• 2007

There has been growing interest in the antioxidative and anticarcinogenic effects of vegetables. This study was aimed at evaluating the antioxidative and antiproliferative activities of 13 leafy vegetables consumed in Korea. New-beet and ornamental kale contained >1,000 mg of polyphenolics/100g fresh weight (FW), which was the greatest amount among the test vegetable extracts. Ornamental kale also contained the greatest amount (232.84 mg/100g FW) of flavonoids. With the exception of chicory, values of 1.1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities showed similar trends. New-beet was found to be the greatest antioxidant among the test vegetable extracts. New-beet exhibited the highest antiproliferative activity (>60%) against all tumor cells. No relationship was found between antiproliferative activity and antioxidant contents or antioxidant activities among samples.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.87-93
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• 2019

Revision work on the Codex Classification of Foods and Animal Feeds was undertaken in 2007 and presently, revisions for most food groups have been completed. For vegetables, the work was conducted during 2014-2017, and the final draft revision was adopted by the $40^{th}$ Codex Alimentarius Commission (2017). Here, the revised classification of vegetable commodities is introduced in order to be utilized in various food-related fields, in particular, food safety regulation. The revised classification is briefly summarized as follows: Codex classified vegetables into 10 groups (Group 009-018): bulb vegetables (Group 009), Brassica vegetables (except Brassica leafy vegetables) (Group 010), fruiting vegetables, Cucurbits (Group 011), fruiting vegetables, other than Cucurbits (Group 012), leafy vegetables (including Brassica leafy vegetables) (Group 013), legume vegetables (Group 014), pulses (Group 015), root and tuber vegetables (Group 016), stalk and stem vegetables (Group 017) and edible fungi (Group 018). The groups are further divided into a total of 33 subgroups. In the Classification, 430 different commodity codes are assigned to vegetable commodities. Meanwhile, Korea's Ministry of Food and Drug Safety (MFDS) does not include potatoes, beans and mushrooms within a vegetable group. In addition, the MFDS divides one vegetable group into six subgroups including flowerhead Brassicas, leafy vegetables, stalk and stem vegetables, root and tuber vegetables, fruiting vegetables, Cucurbits, and fruiting vegetables other than Cucurbits. Therefore, care is needed in using the Codex Classification.

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.91-91
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• 2023

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.75-83
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• 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.

• Journal of Biosystems Engineering
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• v.42 no.2
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• pp.104-111
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• 2017

Purpose: We have studied the necessary qualities of seedlings of some leafy vegetables for a riding-type two-row automatic transplanter. When seedlings are planted using a transplanter, long roots may be rounded in the bottom of the tray, and this can interfere with the separation of the seedlings. Uprightness related to leaf spread angle is an important quality for seedlings in mechanical planting. Methods: To select cultivars suitable for the transplanter, we compared varieties of Kimchi cabbage (Chukwang, Daetong, Whipalam and Namdo), head lettuce (Abi and Sensation), cabbage (YR Onnuri, YR Hogel, Harutama, and Ogane), and broccoli (Nicegreen and Earlyyou). To compare the effect of bed soil on root formation and growth, we used five types of soil: Chologi, Burger, Wonjomix, Bio, and Baroker with 2.6-3 L per tray. Growth increment and the degree of root formation were measured according to the RDA guidelines 25 days after sowing for Kimchi cabbage and head lettuce and 44 days after sowing for cabbage and broccoli. Conclusions: According to the plug tray, the optimum seedling age in both 128- and 200-hole trays was 28 days for Kimchi cabbage and 44 days for cabbage and broccoli. Head lettuce took 35 days in 128-hole trays and 31 days in 200-hole trays. Burger soil was most effective for root formation and growth of the four kinds of leafy vegetables; it appeared that smaller soil volume led to faster root formation.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.211-218
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• 2018

Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)-jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)-at various drying temperatures. Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures ($40-100^{\circ}C$) in a convective laboratory dryer, and the nutrient profiles of the dried vegetables were determined. The nutrients considered were vitamins B2 and C, and ${\beta}$-carotene. The level of vitamin C was determined by high-performance liquid chromatography (HPLC), whereas the levels of ${\beta}$-carotene and vitamin B2 were determined by titration. Results: ${\beta}$-carotene was the most stable nutrient, whereas vitamin C was the least stable nutrient in both cowpea leaves and jute mallow. The drying parameters-temperature and time-revealed that temperature had the most profound effect on vegetable nutrient stability. Organoleptic tests were carried out on the fresh and dried vegetable; there were no significant differences in preference between the fresh and dried ALVs (95% confidence interval). Conclusions: The present study revealed that the vegetables can be preserved by drying, and the study could be used as a guide for effective drying of those vegetables.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.526-533
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• 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.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.190-194
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• 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.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.287-292
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• 2013

The efficient elution of viruses from contaminated food is a critical step for its detection. In this study, conditions optimal for enteric viral recovery from three leafy vegetables (cabbage, lettuce, sesame leaf) and three root vegetables (carrot, onion, mooli) were analyzed to find common buffers (statistically not different) applicable to the leafy and root vegetables. Viral recovery varied depending on the food matrices or elution buffers. Buffer solutions containing 0.25M threonine / 0.3M NaCl (pH 9.5) or 0.25M glycine / 0.14M NaCl (pH 9.5) could efficiently recover poliovirus from five out of six vegetables. The threonine buffer was applied to one leafy vegetable (sesame) and one root vegetable (carrot) for genogroup II norovirus (NoV) detection. The detection sensitivity was significantly higher from the leafy vegetable compared to the root vegetable. The use of these common elution buffers should facilitate the detection of low levels of NoV and other enteric viruses in a wide range of vegetables.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.201-208
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• 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.