• 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.

• Korean Journal of Human Ecology
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• v.15 no.4
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.408-413
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• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1022-1026
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• 2012

To evaluate the application level of expeller cake fertilizer (ECF), we have investigated soil chemical properties, leaf mineral contents and yield of red mustard in plastic film greenhouse. Four levels of fertilizer were applied as 50% (ECF 50), 75% (ECF 75), 100% (ECF 100) and 150% (ECF 150) by base $1,848kg\;kg^{-1}$ of ECF. In 2010, red mustard was planted on April 28 in silt loam soil and harvested on July 7. Commerical yields were measured 12 times from May 14 to July 7. Electrical conductivity ($3.40{\sim}3.54dS\;m^{-1}$), available $P_2O_5$ ($580{\sim}618mg\;kg^{-1}$) and exchangeable cations ($K^+$, $Ca^{2+}$ and $Mg^{2+}$) were tended to increase by the application of ECF. However, the range of those was not so big increasing amount. The content of T-N, K, Ca and P of red mustard leaves was $63.2{\sim}66.4g\;kg^{-1}$, $55.1{\sim}56.4g\;kg^{-1}$, $8.6{\sim}9.5g\;kg^{-1}$ and $5.7{\sim}6.3g\;kg^{-1}$, respectively. The nitrogen utilization rate of red mustard was 38~52%, and it was decreased with increased application of ECF. The yield of red mustard was 13,670 to $14,460kg\;ha^{-1}$ on the basis of application amount of ECF and the yield did not increased in spite of increased ECF. The optimum dose of application of ECF for cultivation of red mustard was from $924kg\;ha^{-1}$ (ECF 50) to $1,386kg\;ha^{-1}$ (ECF 75). Environment-friendly and economical amount of applied fertilizer is more important than yield for cultivation of red mustard.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.278-285
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• 1996

Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

• The Korean Journal of Pesticide Science
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• v.20 no.4
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• pp.369-374
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• 2016

Bacillus velezensis YP2 inhibited the mycelial growth of several plant pathogens including Cercespora spp., Septoria sp., Phoma sp., Botrytis cinerea and Sclerotinia scleotiorum occurring in leafy vegetables. Control efficacy for powdery mildew caused by Erysiphe cruciferarm on red leaf mustard and cheong mustard by treatment of spraying with 10-fold diluted Luria-Bertani (LB) broth of B. velezensis YP2 was 91.8% and 80.9%, respectively. When B. velezensis YP2 was treated four times with five-day interval, three times at seven-day interval and two times at ten day interval in the greenhouse test, the control effect of red leaf mustard powdery mildew was 70.6%, 65.0% and 40.9%, respectively. Also B. velezensis YP2 could promote the seed germination and plant growth of led leaf mustard. The results showed that the culture broth of B. velezensis YP2 was very effective to control the powdery mildew of leaf mustard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.796-801
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• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.362-366
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• 2011

The objective of this study was to compare the anticancer activity of glucosinolates against four different cancer cells; SNU-251, SNU-354, SNU-C4, MCF-7 and to determine the amounts of glucosinolates in mustard leaves. Green and red mustard leaves were cultivated on the field of Rural Development Administration from May to July, 2010. After the leaves were harvest and lypophilized, the fine powder was extracted with boiling 70% methanol(v/v) for the measurement of anticancer activity and then applied to the cancer cells obtained from Korean Cell Line Bank(KCLB). The anticancer activity of red leaf mustard was higher than that of green mustard leaf, particularly in SNU-251 for 24 hr and in SNU-C4 for 48 hr. In both green and red mustard leaf, sinigrin was the most abundant glucosinolte and was determined as 4.71 and 3.06 mg/g dry wt., respectively, but glucoiberin only presented 0.14 mg/g dry wt. with minor amounts.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.414-419
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• 2006

The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.