• Journal of People, Plants, and Environment
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• v.24 no.6
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• pp.609-617
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• 2021

Background and objective: The nanobubbles remain stable in water, and it increased dissolved oxygen (DO) in the water that promotes the seed germination and the plant growth. We evaluated the seed germination and growth of sprouts (radish, wheat, and barley) and leafy vegetables (red mustard and pak choi) when irrigated with various DO of nanobubble water (NB). Methods: The oxygen NB was generated by surface friction and treated in 4 levels: NB 0% (control, DO 9.21 mg·L^-1), NB 20% (DO 15.40 mg·L^-1), NB 33% (DO 20.93 mg·L^-1), and NB 100% (DO 39.29 mg·L^-1). Results: The root length of radish and wheat increased more in NB 33% than the control plot. The fresh weight increased in NB 33% compared to the control plot in radish and wheat, and both fresh and dry weight increased more in NB 20%, NB 33%, and NB 100% than the control plot of barley. The leaf length and width of red mustard decreased more in NB 33% and NB 100% than the control plot and NB 20%, which indicated the leaf compactness. The fresh and dry weight of shoot and root increased more in NB 100% than the control plot in red mustard. In pak choi, the shoot fresh weight increased more in NB 100% than the control plot. In leafy vegetables, the germination rate of red mustard in NB 100% was higher than the control plot, however, it was not significantly different between oxygen NB plots in sprout vegetables. Conclusion: The results showed that the root growth and biomass increased after applying NB 33% in sprout vegetables. The leaf growth properties as the number of leaves and leaf size were not significantly different or decreased in NB treatments compared to control plots, but NB 100% (DO 39.29 mg·L^-1) effectively increased the root growth and plant biomass in leafy vegetables.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.416-422
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• 2022

This study was conducted to investigate the effect of each light intensity and photoperiod combination on the growth and glucosinolates (GSLs) content of three species of Brassicaceae plants under the same daily light integral (DLI) conditions. Seeds of leaf mustard (Brassica juncea (L.) Czern.), red mustard(Brassica juncea L.) and kale (Brassica oleracea L. var. acephala (DC.) Alef.) were sown in a rockwool cubes and grown for three weeks. DLI was set to 10 mol·m^-2·d^-1 and treated with 10h-280, 14h-200, 18h-155, 22h-127 µmol·m^-2·s^-1 for three weeks. As a result at 14h-200 µmol·m^-2·s^-1 treatment, shoot fresh/dry weight, the number of leaves, and leaf area were increased in leaf mustard and kale but there was no significant difference in other treatments. In the total GSLs content, the treatment of 14h-200 µmol·m^-2·s^-1 increased significantly 139.95, 135.87, 154.03% compared to 10h-280, 18h-155, 22h-127 µmol·m^-2·s^-1 treatment in red mustard, and 14h-200 µmol·m^-2·s^-1 treatment increased significantly 132.96, 132.96, 134.03% compared to other treatments in kale. In red mustard, the treatment of 18h-155 µmol·m^-2·s^-1 showed an increase in shoot fresh/dry weight and the total GSLs contents than other photoperiods and 14h-200 µmol·m^-2·s^-1 treatment, the number of leaves significantly 15.62, 12.12, and 32.14% higher than other photoperiods. Since the DLI response is different depending on species even for similar Brassicaceae crops, it is necessary to get more detailed results by conducting optical light quality studies and deriving optimal DLI conditions to achieve minimum power consumption and maximum efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1003-1008
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• 2000

Antioxidative activities (AA) of mustard leaf kimchi (MLK) by the addition of optional ingredients among selected minor materials were studied. In order to determine AA of MLK with different spices, the model systems of ground cooked beef with green onion, garlic, and red pepper powder were prepared and stored for 4 weeks at 4$^{\circ}C$. AA of red pepper added group was stronger than those of others. AA of red MLK was relatively higher than that of (green) MLK. For the enhancement of AA of MLK, another model systems were prepared with the selected antioxidative optional ingredients, which were bonnet bellflower root, leek, burdock, sea tangle, sea mustard, seastaghorn at the level of 2% or 4%. The extracts of water, 75% methanol and hexane of MLK, bonnet bellflower root added MLK, and seastaghorn added MLK had a considerable AA with the inhibition of peroxide formation during the autioxidation of linoleic acid mixtures in aqueous model systems at 37$^{\circ}C$. Therefore, AA was more effective in MLK containing specific optional ingredients than that of MLK alone significantly.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Journal of Life Science
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• v.12 no.5
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• pp.523-527
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• 2002

This study was carried out to investigate that physiologiral activity was relevence to mocroorganism and contents of sinigrin in Dolsan Leaf Mustard Kimchi (DLMK) during fermentation. DLMK was prepared from Dolsan leaf mustard, green onion, garlic, red pepper powder, ginger and salt. And it was fermented at 2$0^{\circ}C$ for 50days. The number of total microbes were increased until reaching the optimum ripening period and after, that number slowly decreased. And that tendency was agreement with antioxidative activity, And also the contents of sinigrin was increased until the optimally ripened time, then decreased. These results suggests that microorganism was significantly related to the physiological activity, and sinigrin was the one of the physiological active substances by microorganism in DLMK. In particular, 50days fermented DLMK at 2$0^{\circ}C$ was showed the highest contents of crude protein. Coincidently, 50days fermented DLMK might possibly contain high levels of crude proteins produced by various microorganism.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.643-653
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• 2022

This study investigated which nutrient solution is suitable for growth and secondary metabolite contents when three different vegetable plants are grown simultaneously in one hydroponic cultivation bed. Seeds of pak choi (Brassica compestris L. ssp chinsensis), red mustard (Brassica juncea L.), and arugula (Eruca sativa Mill.) were sown in the shape of a triangle in three places on rockwool cubes. The rockwool cubes were placed in semi deepflow technique (semi-DFT) hydroponic systems in a rooftop greenhouse after three weeks of growth as seedlings then cultivated with four different nutrient solutions, Korea Horticultural Experiment Station (KHE), Hoagland, Otsuka-A, and Yamazaki, at the rooftop greenhouse for two weeks. The leaf area of pak choi cultivated in Otsuka-A was the largest but SPAD values, leaf area, and fresh weight of arugula were highest with KHE treatment. The total glucosinolate (GSL) content of pak choi was 151.7% higher in KHE than in Hoagland, and there was no significant difference in Yamazaki and Otsuka-A treatments. The total GSL content of red mustard was 34.6 μmol·g^-1 in Hoagland, and it was 32.6% higher in Hoagland than in Yamazaki. Total GSL content of arugula was 57.5% higher in Yamazaki and Hoagland nutrients than in KHE and Otsuka-A nutrients solutions. The total GSL content of three plants grown with KHE was 40.7% higher than with Yamazaki, and the other nutrient solutions did not show significant differences. Therefore, KHE nutrient solution is considered suitable for nutrient solution composition for the cultivation of three different Brassicaceae crops in a single hydroponic cultivation system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.480-486
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• 2002

Six strains of intestinal pathogenic bacteria were inoculated into kimchi at the preparation time, and the influence of kimchi fermentation on the growth of these pathogenic bacteria was investigated. The population of coliform bacteria in the kimchi raw materials, and its changes in the kimchi sample during fermentation were also determined. Among the raw materials, highest populations of coliform bacteria were detected in ginger and green onion, followed by Chinese cabbage, red pepper, and garlic. Populations of pathogenic bacteria (inoculated strains) and coliform bacteria in kimchi decreased as pH decreased with fermentation. Coliform bacteria disappeared at pH 3.9 in Chinese cabbage kimchi samples. Clostridium perfringens ATCC 13124, Listeria monocytogenes ATCC 19111, Salmonella typhimurium KCTC 1625, Staphylococcus aureus KCTC 1621, Vibrio parahamolyticus ATCC 27519, and Escherichia coli O157 H:7 ATCC 43894 were not detected at pH values less than 4.1, 3.7, 3.8, 3.8, 3.7, and 3.7 in Chinese cabbage kimchi, and at pH values less than 4.5, 4.0, 4.2, 4.2, 4.2 and 4.1 in mustard leaf kimchi, respectively. The juice of mustard leaf and allyl isothiocyanate exhibited high antimicrobial activities on the pathogenic bacteria, whereas the lowest on lactic acid bacteria. These results indicated that fermentation is useful to improve the safety of kimchi, and the antimicrobial effect of mustard leaf kimchi is mainly due to the major pungent compound of mustard leaf, allyl isothiocyanate.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.289-297
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• 2005

This study was conducted to develop the suitable nutrient solutions for variable Cruciferae leafy vegetables. l/2, 1 and 3/2 strength of nutrient solution recommended by National Horticultural Research Institute were supplied to plants in deep flow technique systems during 25 days. The growth of pak-choi and leaf mustard 'Asia curled' was highest in the 3/2 strength, and kaie 'TBC' in the 1 strength. Mean cation ratio of nutrient solution for pak-choi, leaf mustard and kale was K $49.5\%$, Ca $35.8\%$ and Mg $14.7\%$, which was obtained by calculating the uptake rates of water and nutrients. Suitable composition of the nutrient solution for Cruciferae leafy vegetables was N 14, P 3, K 6.8, Ca 4.8, $Mg 2m{\cdot}L^{-1}$. To examine the suitability of nutrient solution developed for Cruciferae vegetables (NSC), plants were grown 4 times from Sep. 2003 to Oct. 2004. When plants were grown in NSC, relative growth rate increased 1.1 to 2.5 times and vitamin C content 1.06 to 1.52 times. The proper plants to apply NSC for functional leaf vegetable production were leaf mustard 'Asia recurled', 'Redcurled' and 'Pamagreen', kale 'TBC', 'Portugal' and 'Hanchu collard', leaf broccoli 'New green', pak-choi, baby cabbage 'Red king' and 'Green king', flowering red chinese cabbage and Korean cabbage.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.632-637
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• 2017

This study was conducted to determine the minimal processing characteristics of four vegetables (brown mustard, kale, red beet and red lettuce) for wrapping (Ssam). Prior to evaluation, the vegetable leaves were cut, washed, and packaged. The texture, weight loss, browning index, pH, gas concentrations ($O_2$ and $CO_2$), microbial growth, and organoleptic qualities of the leaves were assessed at $10^{\circ}C$ for 7 days. The cutting strength of red beet was significantly different among leaves. The initial springiness of brown mustard was the lowest (0.98%). The weight loss varied between 0.24 to 4.77%, pH ranged from 6.00 to 6.95, and browning index increased to 0.95 during storage. Changes of gas composition were lower in cut leaf than whole leaf. Aerobic bacteria (4.9-8.0 log CFU/g), yeast (not detected), mold (-3.5 log CFU/g), and total coliforms (5.0-8.0 log CFU/g) were assessed in the samples. Thus, overall quality of kale and red beet leaves with minimal processing showed satisfactory results when stored for 7 days.