• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.233-240
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• 1991

Effects of various sub-ingredients (hot pepper, garlic, ginger, green onion, leek, salted and fermented anchovy juice, and sugar) on the sensory quality of Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and their intensities evaluated by 20 panelists. The kimchi had an unbarmonized taste and unpleasant flavor when fermented with individual sub-ingredients, but had a well harmonized taste when fermented with all sub-ingredients. Hot pepper, ginger and garlic contributed to reduction of the unpleasatnt taste and moldy odor. The strong garlic flavor was reduced by adding green onion and leek. Salted and fermented anchovy juice gave a palatable taste, and the overall taste was improved by adding sugar. All sub-ingredients except sugar reduced the sour tasts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.403-409
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• 1989

Dietary fiber(DF) content and their properties were analyzed in some common vegetables such as Squash(leaf), Water cress, Garland chrysanthemum, Leek and sweet potato(stem). DF was analyzed by the method of detergent fractionation. Values for neutral detergent fiber(NDF), acid detergent fiber(ADF), lignin, hemicellulose were obtained. NDF for most samples was $13.83%{\sim}24.31%$, ADF was $11.99%{\sim}21.03%$, lignin was around $0.56%{\sim}3.00%$, hemicellulose was about $1.33%{\sim}3.88%$, cellulose was $9.08%{\sim}14.87%$ except sweet potato(leaf) (20.47%). This paper describes two properties of the fiber-of commonly eaten vegetables ; water-holding capacity(WHC) and metal binding. The capacity of the acetone dried powder (ADP) to hold water was estimated. The WHC measurements differed from 7.49 per 9 of ADP for Water cress to 11.09 per 9 of ADP for Leek. The binding of Fe, Zn in NDF. ADF obtained from five fiber sources was examined under two pH conditions ; 1) pH2.1, 2) pH6.1. Fe, Zn binding increased with higher pH and differed from DF sources.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• The Plant Pathology Journal
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• v.40 no.1
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• pp.40-47
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• 2024

Garlic can be infected by a variety of viruses, but mixed infections with leek yellow stripe virus, onion yellow dwarf virus, and allexiviruses are the most damaging, so an easy, inexpensive on-site method to simultaneously detect at least these three viruses with a certain degree of accuracy is needed to produce virus-free plants. The most common laboratory method for diagnosis is multiplex reverse transcription polymerase chain reaction (RT-PCR). However, allexiviruses are highly diverse even within the same species, making it difficult to design universal PCR primers for all garlic-growing regions in the world. To solve this problem, we developed an inexpensive on-site detection system for the three garlic viruses that uses a commercial mobile PCR device and a compact electrophoresis system with a blue light. In this system, virus-specific bands generated by electrophoresis can be identified by eye in real time because the PCR products are labeled with a fluorescent dye, FITC. Because the electrophoresis step might eventually be replaced with a lateral flow assay (LFA), we also demonstrated that a uniplex LFA can be used for virus detection; however, multiplexing and a significant cost reduction are needed before it can be used for on-site detection.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.186-193
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• 2005

The antioxidative and antimicrobial activities were carried on the leeks (Allium tuberosun R.) ethanol extracts in order to find out new food functional components. Three species of leeks used in this study were Chinese leek(long type, LL), general leek(medium type, LM), and medicinal leek (short type, LS). Total amounts of polyphenol compounds in LS was shown as the highest (436.60mg%) value. All of ethanol extracts of these leeks were shown to be had good electron donating ability(EDA) and nitrite scavenging activity. Specialty, the ethanol extract of LS(LSEx) had the highest EDA 30.47% and nitrite scavenging activity 77.24% and the lowest was LMEx. The antioxidative activities of these ethanol extracts on the corn germ oil were measured by peroxide values(POV) and conjugated diene values (CDV) storaging for 30 days at $60{\pm}2^{\circ}C$. The antioxidative activities of these extracts by POV and CDV were determined as following order as LSEx> LLEx) LMEx. The antioxidative activities of all extract were presented as high tendency by increasing adding amounts (0.02%>0.05%>0.1%). When the antioxldative activities were compared with BHT and ${\alpha}-tocopherol$, the degree of the antioxidative activities of these extracts were certified as lower than BHT and higher than ${\alpha}-tocopherol$. And also LSEx, LMEx, and LLEx had antimicrobial effects on the several micro organisms, especially the effect on the Pseudomonas aeruginasa was remarkable. While LMEx had shown inhibit effect on most of micro organism used in this study.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.140-144
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• 2001

Field investigations were initiated to determine possible new 'ssam' vegetable that could be grown during the summer season in highland. Korean 'ssam' means cooked rice in vegetables. The 'ssam' vegetable is called that those leaves has been used for wrapping at meal. Seventeen leafy vegetables were studied, including chard (Beta vulgaris L. var. flavescens DC.), leaf broccoli (Brassica oleracea L. var. italica), Chinese leek (Allium tuberosum Rottl.), Japanese hornwort (Cryptotaenia japonica Hassk), red leaf mustard (Brassica juncea L.), green leaf mustard (Brassica juncea L.), leaf parsley (Petroselinum crispum Nijim), pakchoi (Brassica campestris L. ssp. chinensis Jusl.) tatsoi (Brassica campestris var. narisoma), kale (Brassica oleracea var. acephala), collard (Brassica oleracea var. acephala), Korean mint (Agastache rugosa O. Kuntze), romaine lettuce (Lactuca sativa L. var. longifolia Lam.), red leaf chicory (Cichorium intybus L. var. folisum), red chicory (Cichorium intybus L. var. folisum), green leaf chicory (Cichorium intybus L. var. folisum), and sprouting broccoli (Brassica oleracea L. var. italica). Date of the first harvest in 1999 was July 10th in chard, leaf broccoli, red mustard, mustard, leaf parsley, pakchoi, tatsoi, kale, collard, Korean mint, red leaf chicory, red chicory, green leaf chicory, and sprouting broccoli. Date of the first harvest for Chinese leek, Japanese hornwort, and romaine lettuce was from the middle of June to the late of August. Based on ratings on marketable yield, we found good leaf shape, taste and yield in chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory. Even though the most of all these vegetables were obtained high scores by test panels in shape, taste and quality, but some of them revealed inadequate leaf size as a 'ssam' vegetable. That problem will be solved by control of harvesting time. On the basis of this observation, chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory were rated as promising 'ssam' vegetable by analysis of profits, adaptation, and quality.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.396-401
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• 2004

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.102-107
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• 2002

최근 국민의 식생활이 향상되면서 신선채소류의 수요가 날로 증대되어 국내 부추의 재배 면적도 '92년 199㏊, '94년 729㏊ '99년 1,073㏊로 꾸준히 재배면적이 증가되고 있으며, 부추의 재배면적 확대와 집중출하 등으로 인한 가격의 등락이 심한 편이어서 부추생산의 안정적 기반을 위해서는 기계화를 통한 생산비 절감, 출하시기 및 출하량 조절을 통해 가격의 안정을 도모해야 한다. (중략)

• Journal of Plant Biology
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• v.35 no.3
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• pp.259-263
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• 1992

한국 마늘에 감염되어 있는 주된 바이러스 중의 하나로 알려진 마늘 잠복 바이러스 (GMV)의 분자 구조와 병 발생 메카니즘을 이해하기 위하여, 국부 감염 숙주 식물인 Vicia faba에 연속적으로 감염시킴으로써 마늘 잠복 바이러스를 정제하였고, GMV에 대한 전신 감염성 숙주 식물로 생각되는 leek에서 GLV를 대량으로 증식시켰다. 투과전자현미경을 이용하여 바이러스 입자를 관찰한 결과, 마늘 바이러스들의 입자의 길이는 200-2000 nm의 분포를 보였으나 입자의 대부분은 600-900 nm의 범위 안에 존재하였다. 반면 순수 분리된 GLV 입자는 평균 690 nm의 길이를 보여주었고, 유연한 실 모양이었다. SDS-PAGE 분석으로 혼합 감염된 마늘 잎으로부터 분리된 마늘 바이러스의 구조 단백질은 분자량 24,500-38,000 Da의 분포를 나타내었으나, GLV 껍질 단백질의 분자량은 34,000 Da으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.301-306
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• 2006

Physiological activities of Allium tuberosum and Allium senescens were examined. Nitrite-scavenging activity, superoxide dismutase (SOD)-like activity and electron-donating ability (EDA) of leeks extracted with water, 50%, and 100% ethanol were measured. Nitrite-scavenging activities at pH 1.2 were most effective in water and 50% ethanol extracts from both samples. SOD-like activities of water and 50% ethanol extracts of both samples were $18.21{\sim}36.33%$ lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activities of A. tuberosum extracts were higher than those of A. senescens extracts, and water extracts of samples were the highest. EDAs of A. tuberosum extracts were higher ($30.59{\sim}49.68%$) than those of A. senescens extracts, while those of both extracts were lower than 1 and 0.1% L-ascorbate solutions. The results will be useful for understanding the physiological activities of leek extracts.