• Korean Journal of Weed Science
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• v.31 no.4
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• pp.375-383
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• 2011

This experiment was carried out to confirm characteristics of macro granule (GG) for herbicidal efficacy by using remote-controlled aerial application (RCAA) to control annual and perennial weeds in rice paddy field, and phytotoxicity to rice and non target plants of formulation types. Herbicidal efficacy of GG applied by using RCAA was 93.6~96.6% in flooded direct sowing cultivation. There was no difference in phytotoxicity between the hand and the power applicator methods in terms of height, number of tiller and yield component. Herbicidal efficacy of GG applied by using RCAA was 92.7~97.3% in machine transplanting rice field. There was no difference in phytotoxicity between the hand and RCAA methods in terms of height, number of tiller and yield component. When suspension concentrate (SC) and GG were applied directly on Chinese cabbage, lettuce, cucumber, pepper, soybean and wild sesame, several symptoms of injury such as, the inhibition of growth, yellowish, leaf fall and withering was observed.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.415-422
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• 2010

Two leaf lettuces, chicory, endive, edible chrysanthemum, and pak-choi were hydroponically cultured under root restricted conditions in a deep flow technique system and their growth and nutritional values were investigated. Cylindrical plastic tubes with 100 mm height and diameters of 20, 25 or 30 mm were used for root restriction. Growth of all species was retarded by 25-95% as the roots zone was restricted. Pak-choi and edible chrysanthemum showed greater reduction in growth as compared with chicory and endive. Percent dry matter, C/N ratio, and contents of total ascorbic acid and total anthocyanin increased in the root restricted treatments. Contents of P and K decreased in the root restricted treatments, while contents of Mg, Fe, Mn, and Zn were not consistent among the tested species. Optimized root volumes to improve the nutritional values and to reduce the growth retardation varied depending on species of leafy vegetables. Tubes of ${\Phi}25mm{\times}100mm$ and ${\Phi}30mm{\times}100mm$ were suitable for chicory, endive and lettuce, and edible chrysanthemum and pak-choi, respectively. Results indicate that nutritional values of hydroponically-cultured leafy vegetables can be improved by root restriction.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.317-323
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• 1987

This study was undertaken to examine the applicability of domestic enzymes in the quantitative determination of dietary fibers according to the official enzymatic-gravimetric method of AOAC and to apply it to 4 kinds of fruits (apple, pear, peach and persimmon) and 4 kinds of vegetables (Korean radish, lettuce, Korean cabbage and cabbage Kimchi). With domestic enzymes, an optimum condition was selected to use 1/10 units of enzyme activity and to extent the reaction time two-fold as compared with the recommended method, in the case of fruits and vegetables. On a dry matter basis, fiber contents of fruits were in the range of 9.4-28.8% total dietary fiber, 1.8-7.8% non-cellulosic polysaccharides, 3.7-5.8% cellulose and 1.3-21.3% lignin. Fiber contents of vegetables were 26.0-35.7% total dietary fiber, 11.3-14.4% non-cellulosic polysac-charides, 12.3-19.7% cellulose and 1.4-7.4% lignin. On a dry matter basis, crude fiber contents were 3.5-6.7%in fruits and 9.1-13.8% in vegetables. Therefore, crude fiber contents of fruits and vegetables accounted for only 12-50% of total dietary fibers.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.101-105
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• 2002

A total of 53 vegetables and fruits, consisting of 23 leaf vegetables, 4 fruits vegetables, 4 edible roots,7 spice vegetables and 15 fruits were analyzed for contents of nitrate and nitrite by ion chromatography. Nitrite was detected 10 of 23 kinds of leaf vegetables, which was dominant in lettuce by average 349.9 mg/kg. Nitrate contents of leaf vegetables were average 578.3 mg/kg, 415.7 mg/kg, 348.6 mg/kg in wild plant, mustard leaf and chinese vegetable, respectively. Nitrite was not detected in fruits vegetables and rootcrops but the nitrate contents were abundant and the highest in squash(average, 86.2 mg/kg) and radish(average, 297.5 mg/kg), respectively. In spice vegetables, mate contents were from 0 to 29.8 mg/kg, but not detected in garlic. In welsh onion, its nitrite were higher in small type than large type, while nitrate contents were higher 3 times in the latter. Nitrate contents of fruits were lower in apple(average, 0.5 mg/kg) and higher in plum(average, 76.6 mg/kg) than other samples.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.6
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• pp.442-446
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• 2007

From the rhizoplane and rhizosphere of pepper, tomato, lettuce, pasture, and grass, unsoluble inorganic phosphate solubilizing bacterial strains were isolated using plate base assay on Pikovskaya's medium. Two strains, CL-1 and CL-2, which produced largest halo on plates (indicative of phosphate solubilization)were selected for further studies. Based on these biochemical and 16S rRNA analysis strains CL-1, CL-2 were found to be as species of Pseudomonas sp. and Kluyvera sp., respectively. In broth assay Pseudomonas sp. CL-1 and Kluyvera sp. CL-2 solubilized insoluble phosphate by 193.4 mg and $493.6P\;mg\;L^{-1}$, respectively after $3^{rd}$ day inoculation. These effecient phosphate solubilizing bacteria have a potential to be developed as microbial based fertilizer in future.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.792-798
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• 2021

This study was conducted to determine the washing conditions in which surfactants were not detected after washing fruits and vegetables with detergent. Residual surfactants were analyzed using LC-MS/MS. The analyzed surfactants were LAS, SLES, AOS, SLS, CAPB, and LDAO. The survey found that 14% of the respondents used detergent correctly according to the directions indicated. After soaking the samples with 0.2% detergent, the average residual surfactant content was 2.61%. Soaking under 1% and 5% of the detergent, 4.68-5.50% of surfactant remained in the sample. In cherry tomatoes, the surfactants were below the LOD after rinsing twice. However, lettuce was rinsed three times. These results suggest that when using detergent for washing fruits and vegetables, following the labelled usage and rinsing at least three times in 30 seconds could minimize residual surfactants.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.233-241
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• 2021

The purpose of this study was to investigate the contents of apigenin and luteolin in vegetables mainly distributed and consumed in Korea. In this study, the contents of apigenin, apigenin-7-O-glucoside, luteolin, and luteolin-7-O-glucoside in vegetables were surveyed by using liquid chromatography coupled to mass spectrometry (LC-MS/MS). According to the analysis of 27 items (91 samples) in vegetables, the content of total apigenin (the sum of apigenin and apigenin-7-O-glucoside) was quantified in 8 out of the 27 items in vegetables, followed by pepper leaves, parsley, celery, chamnamul, foremost mugwort, and perilla leaves. The content of total luteolin (the sum of luteolin and luteolin-7-O-glucoside) was found in 11 of the 27 items in vegetables, followed by pepper leaves, dandelion, celery, red lettuce, foremost mugwort, and perilla leaves. Celery was divided into stalks and leaves for comparing the contents of apigenin and luteolin. Celery showed higher contents of apigenin and luteolin in leaves than in stalks.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.1-8
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• 2021

The inverted Y-shaped strip detection method based on acetylcholinesterase (AChE) was developed for the rapid detection of organophosphorus and carbamate pesticides. The inactivation of AChE by organophosphorus and carbamate pesticides has been well known. The AChE catalyzes acetylthiocholine into thiocholine having (-) and (+) charges, and the (+) charge results in aggregation of gold nanoparticle (GNP). Malaoxon and carbofuran were used as standard organophosphorus and carbamate for the development of the inverted Y-shaped strip, respectively. In order to optimize the method, various angles of the Y-shaped strip, different types of nitrocellulose membrane, and concentration of AChE were tested as key parameters. The detection limit of the method was 10 ng/mL for both malaoxon and carbofuran pesticides. No cross-reaction was observed to other pesticides such as atrazine, cyanazine, simazine, bifenthrin, boscalid, metalaxyl, and chlorobenzilate. Recoveries from lettuce spiked when known concentrations of malaoxon and carbofuran were found ranging from 96.4 to 100.7% and 81 to 112.7%, respectively. This study suggests that the inverted Y-shaped strip method based on AChE may be a useful tool for the sensitive, specific, rapid detection of organophosphorus and carbamate pesticides in agricultural products.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.148-149
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• 2021

Food waste has increasingly become a global issue of concern among the researchers and policymakers due to its significant environmental and economic impacts, and other associated unsustainable use of resources, including water resources. While food wastage occurs at each stage of the supply chain with food loss at the upstream and food waste at the downstream, the impacts of food waste occurring at the consumption side are enormous due to the accumulated added values. In this study, the embedded water resources, greenhouse gas emissions, and economic loss of household food waste were investigated. The primary granular data of household food waste was collected through direct sampling from 218 selected households of the Buk-gu community in Daegu, South Korea from July 2019 to May 2020. The water footprint, which was based on the water footprint concept, i.e., indirect water use, and GHG emission potential factor for each of the food items were adopted from the literature, while the retail prices and disposal cost were used to assess the economic cost of wasted food items. The water footprint, GHG emission associated with environmental impacts, and the economic cost of 42 major identified wasted food items were conducted. The findings showed that an average of 0.73 ± 0.06 kg/household/day edible food waste was generated among the sampled households, with leafy vegetable, watermelon, and rice responsible for 10, 9, and 4%, respectively, of the total weight of the 42 food wasted items. The water footprint and environmental impact of the household food waste resulted in 0.46 ± 0.04 m³ and 0.71±0.05 kg CO2eq, respectively. Beef, pork, poultry, and rice accounted for 52, 9, 5, and 4% of the total water footprint, while beef, pork, rice, tofu/cheese had 52, 8, 6, and 6% of the total emissions, respectively, embedded in the food wasted. Furthermore, the average estimated economic cost associated with wasted food items was 3855.93±527.27 Korean won, with beef, fish, and leafy vegetable responsible for 21, 13, and 10%, respectively, of the total economic cost. A combined assessment using water-environmental-economic nexus indicated that animal-based food had the highest footprint impacts, with beef, pork, and poultry indicating high indices of 0.3, 0.08, and 0.06 respectively, on a scale of 0 to 1, compared to corn and lettuce with lowest impacts of 0.02. Other food items had moderate impact values ranging from 0.03 to 0.05. This study, therefore, provides insight into the enormity of environmental and economic implications of household food waste among Korean households.