• Research in Plant Disease
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• v.11 no.2
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• pp.213-216
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• 2005

Tomato spotted wilt virus (TSWV) occurred abruptly with a high incidence rate in 14 vegetable crops in Anyang area, Gyunggido in 2004. TSWV was identified by the symptoms on the indicator plants, immunocaptured reverse transcription-polymerase chain reaction (IC/RT-PCR), virion captured (VC)RT-PCR and RT-PCR using total RNA from the infected plants. Vegetable crops infected with TSWV included table tomato, cherry tomato, red pepper, lettuce, chicory, red leaf chicory, red mustard, dragon tongue, treviso, potato, perilla, sesame, pumpkin, and ssamchoo (hybrid of oriental cabbage and cabbage). The incidence of TSWV in fields ranged from 30 to $100\%$. TSWV usually produced necrosis, wilt and/or severe mosaic with typical single or double ring spots on the leaves. TSWV could be detected in Frankliniella occidentalis collected from the crops in the fields with $90\%$ rate by IC/RT-PCR.

• Korean Journal of Environmental Biology
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• v.34 no.3
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• pp.169-176
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• 2016

Although chemical fertilizers have a quick effect and broad applicability to agricultural fields, they have caused many problems like increasing soil acidity or decreasing soil organic matters. Environmental-friendly agriculture has been attempted in various ways such as organic agriculture, natural farming, low input and sustainable agriculture. The common interest of all environmental-friendly systems is to decrease burden to agricultural environment by low input of agricultural labor and materials. This study was conducted to estimate overwintering capacity and genetic distance among Chinese Milk Vetch (Astragalus sinicus, CMV) collections based on morphological characteristics and AFLP (Amplified fragment length polymorphism) analysis. Furthermore, the effect of CMV as green manure was observed in mix-cultured paddy fields with rice, sesame and sweet-potato. An another objective of this study was also to compare the pattern of weed occurrence in paddy fields with or without CMV and different rice transplanting times. The CMV collected from Paju district in central region of Korea was successively occurring through self-reseeding without artificial management. However, there was no noticeable difference in growth habit between Paju native CMV and introduced CMV from China which is currently used in farm fields. On the basis of multi-dimensional scaling and tree analyses, there are no significant difference of agricultural growth characteristics among Paju and chinese collections only excepting leaf angle and root length. The flowering time of Gurye collection was fast for 1 week as compared to other collections. AFLP that was commonly used for plant classfication, was applied to exam the genetic variation of CMV collections. Total 579 PCR products and 336 polymorphic fragments were generated using 8 primer pairs.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.163-174
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• 2000

This research was designed to develop a computer program and evaluate the nutritional balances especially the balance of fatty acids, amino acids and antioxidant vitamins for convenience foods. The Korean convenience food, Kimbab purchased from markets was evaluated by using the self-developed computer program. Contents of calories, protein and calcium were lower$(1/3^{\circ}{\neq}1/2)$ than the recommended levels of Korean adult woman, and the carbohydrate/ protein/ fat(CPF) energy ratio was 70: 13: 17. The mean P/ M/ S ratio was 2.2/ 1.4/ 1 and that of ${\omega}6/\;{\omega}3$ fatty acids was 17.9/ 1, which was higher than the desirable ratio of $4{\sim}8/\;1$. Average essential amino acid balance of market-Kimbab samples was within the desirable range even though the absolute amount of protein was lower than the recommended level. Contents of antioxidant vitamins (A, C &E) were lower than recommended levels. Two kinds of nutritionally adjusted Kimbab menu were established by self-developed computer program. Some of major changes was adding food ingredients such as tuna fish and perilla leaf cooked with sesame oil and soybean oil to increase ${\omega}3$ series fatty acids. Some fruits and milk were also added to the menu. The adjusted CPF ratios was 63: 15: 22 and the new values for P/ M/ S and ${\omega}6/\;{\omega}3$ fatty acids ratios were 1.0/ 1.2/ 1/0 and 6.1/ 1 respectively. In sensory evaluation of two kinds of adjusted Kimbab, the taste and overall estimation scores were higher than unadjusted Kimbab. The computer program developed in this study might be used as a tool for the evaluation of nutritional balance of other convenience foods and menu planning.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.658-662
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• 2007

In this study, wild sesame leaf aromas (WSLA) were extracted and the extracted aromas were entrapped in porous potato starch micelles. The entrapped aromas did not evaporate, even by heated water treatments, and remained until a physical treatment such as chewing. Thus, the entrapped WSLA starch was used to make precooked instant noodles in order to mask or/and reduce an unpleasant raw flour flavor. The efficiencies of the flavor entrapment were analyzed using gas-chromatography equipped with solid phase micro-extraction (SPME), as well as by sensory evaluation. The highest yield of the porous potato starch was shown as 82.4% at an inlet temperature (IT) of $170^{\circ}C$, an exhaust temperature (ET) of $90^{\circ}C$, and a feeding rate (FR) of 40 mL/min. In the porous starch made by IT at $200^{\circ}C$, ET at $100^{\circ}C$, and FR at 50 mL/min, the entrapment efficiency was 68% by GC analysis; this starch also had the highest WSLA and consumer acceptability, but the lowest raw flour flavor, according to the sensory evaluation results.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.162-173
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• 2017

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• 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.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.269-276
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• 2019

A colorimetric rapid detection method based on acetylcholinesterase (AChE) was developed for the analysis of organophosphorus (OP) and carbamate (CB) pesticides. The AChE catalyzes acetylthiocholine into thiocholine having (-) and (+) charges, and the (+) charge results in gold nanoparticle (GNP) aggregation. The in-activation of AChE by OP and CB has been well known. In order to optimize the colorimetric method, optimal dilution times of commercial serum containing AChE, diameter of GNP, and concentration of acetylthiocholine were tested as a key parameter. The colorimetric detection limits of the method were 7.5 ng/mL for both dimethyl amine and carbofuran pesticides in 60% ethanol. No cross-reaction to other chemicals, such as aflatoxin B1 and ochratoxin A, which can be contaminated with pesticides in agricultural products, was observed. Recoveries from lettuce, sesame leaf, and cabbage lettuce spiked with known concentrations of dimethyl amine and carbofuran were found to be ranged from 83.85 to 133.16%. These results indicated that the colorimetric rapid method based on AChE can be a useful tool for the sensitive, specific, rapid, and accurate detection of OP and CB pesticides in fresh vegetables.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Analytical Science and Technology
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• v.19 no.5
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• pp.415-421
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• 2006

The following concentrations of some PAHs were investigated; [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno (1,2,3-c,d)pyrene] in vegetables(n=160) and fruits(n=50). The food samples were purchased at the local markets in Seoul, Chuncheon, Daejeon, Kwangju and Pusan. The samples were radish, onion, bean sprouts, welsh onion, chinese cabbage, spinach, young pumpkin, garlic, cucumber, carrot, lettuce, sesame leaf, tangerine, persimmon, apple, pear and banana. The methodology involved ultrasonic extraction with dichloromethane, clean-up on Sep-Pak florisil cartridges and determination by HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector). Overall method recoveries for 8 PAHs spiked into these products ranged from 95 to 102%. The mean level of the following PAHs were determined; benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene in vegetables and fruits was N.D., 0.014 ng/g, 0.031 ng/g, 0.016 ng/g, 0.019 ng/g, 0.091 ng/g, 0.016 ng/g and N.D., respectively.