• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.95-100
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• 2000

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var.. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus saticina and Grape; Vitis spp.)on the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, From the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7% and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

• Journal of Food Hygiene and Safety
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• v.2 no.3
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• pp.121-136
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• 1987

As a part of continuing monitoring program since 1983, a study on pesticide residues on Korean agricultural products has been conducted to offer the tolerance of pesticide residues suiting Korean reality. The samples used in this experiment were collected from four areas in five provinces of Korea. The residue, levels of organochlorine pesticide (two kinds), organophosphoric pesticide (eight kinds) and carbamate pesticide (three kinds) on lettuce, garland chrysanthemum, radish Korean, potato, egg plant, green onion, persimmon and sweet potato, and the residue levels of captan and captafol on tomato, green pepper fresh, apple, peach, soybean, cucumber and cabbage Korean were determined by GC-NPD and ECD.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.53-63
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• 1979

In continuation of the previous $studies^{2{\sim}3)}$, the folate activity levels in 226 Korean food items were determined by a modified microbiological assay with Lactobacillus casei. There was a large variation in folate activity between the different food groups as well as between each individual food. There was also a wide variation in the biologic availability of folate in foods and the different forms of the folate with different foods in varying amounts. Data showed that almost always, foods cooked and/or processed were lower in folate activity than fresh or raw food and the amount of the loss varied greatly in each food. In calculating dietary intake, total rather than free folate activity levels should he used. In addition, loss of folate activity during cooking and processing of foods should be considered as a major concern for appraising diets and food supplies. Among all assayed food items, including Part $I^{2)}}$ and $I^{3)}$, yeast 2800. ug total per 100g the highest folate level. Soybean, spinach, Shepherd's purse and liter of beef and pork had over 100 ug total per 100 g folate activity. Folate ranging over 50 ug total per 100 g was found in all dried legumes, nuts and seeds assayed, Garland Chrysanthemum, leek, mugwort, wafer cress, asparagus, e99 folk and beef kidney. Wheat, sweet Potatoes,dried fungus, green onion, hotrod pepper, lettuce, radish and some fermented soybeen products had considerably higher folate content ranging around 40 ug total per 100 g. Substantial amounts of folate were not found in many food groups, and among specific groups, in part in starch, sweets, fruits, meat, fish, milk, and cooked and processed foods. Soused fish, oils and fats, beverages, liquor and seasonings, other than fermented soybean products, had almost no folate.

• Journal of Plant Biotechnology
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• v.39 no.3
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• pp.127-132
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• 2012

We analysed the current status of development of GM crops and national biosafety framework including legislation-related agricultural GMO in China to provide the policy for the development of global GM crops in Korea. In China, several GM crops including cotton, petunia, tomato, sweet pepper, poplar, and papaya have been approved for commercialization and they have been cultivated at more than 4 million ha. In addition, GM rice and GM maize have also obtained approval for productive testing in 2009. China will be the first country to approve GM rice for commercialization. Prior to commercialization in China, all GM crops must be approved by government authority for biosafety assessment specified by national legislation including restricted field testing, enlarged field testing, productive testing and safety certificate. According to China's legislation, agricultural GMOs have been classified by research and testing, production and processing. All GMOs must go through 3 steps of field testing (restricted, enlarged and productive). Prior to conducting each field testing, it has to be approved by government authority. It is assumed that at least one to two years will be taken for each step of field testing (total 4 to 8 years to obtain the final safety certificate) along with a large amount of budget.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.901-906
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• 1997

In order to reproduce and improve quality of traditional kochujang, various raw materials were added to prepare kochujang by replacing part of the glutinous rice. Chemical composition, microbial characteristics and enzyme activities were investigated during fermentation. Crude protein and salt contents of kochujang did not change significantly during fermentation, but moisture contents increased linearly. The pH and titratable acidity of kochujang changed little in garlic added group. The viable cell counts of aerobic bacteria and yeasts in the kochujang increased until 60 days of fermentation and then decreased slowly except for the garlic added group in which they increased during the last period of fermentation. Aerobic bacterial count did not show any remarkable differences among the samples and slowly decreased after 60 days of fermentation. The activities of liquefying and saccharifying amylases decreased until 45 days, but increased at 60th day. Acidic protease activities of each group were strong during the initial period, but neutral protease showed the highest activity from the 30 to 45 days of fermentation. Protease activities increased by addition of soy sauce, Chinese matrimony vine and purple sweet potato.

• Korean Journal of Medicinal Crop Science
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• v.23 no.3
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• pp.223-230
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• 2015

To study the effect of crop rotation on the control of ginseng root rot, growth characteristics and root rot ratio of 2-year-old ginseng was investigated after the crops of 18 species were cultured for one year in soil contaminated by the pathogen of root rot. Fusarium solani and Cylindrocarpon destructans were detected by 53.2% and 37.7%, respectively, from infected root of 4-year-old ginseng cultivated in soil occurring the injury by continuous cropping. Content of $NO_3$, Na, and $P_2O_5$ were distinctly changed, while content of pH, Ca, and Mg were slightly changed when whole plant of crops cultured for one year were buried in the ground. All of EC, $NO_3$, $P_2O_5$, and K were distinctly increased in soil cultured sudangrass, peanut, soybean, sunnhemp, and pepper. All of EC, $NO_3$, $P_2O_5$, and K among inorganic component showed negative effect on the growth of ginseng when they were excessively applied on soil. The growth of ginseng was promoted in soil cultivated perilla, sweet potato, sudangrass, and welsh onion, while suppressed in Hwanggi (Astragalus mongholicus), Deodeok (Codonopsis lanceolata) Doraji (Platycodon grandiflorum), Gamcho (Glycyrrhiza uralensis), Soybean. All of chicory, lettuce, radish, sunnhemp, and welsh onion had effective on the inhibition of ginseng root rot, while legume such as soybean, Hwanggi, Gamcho, peanut promoted the incidence of root rot. Though there were no significant correlation, $NO_3$ showed positive correlation, and Na showed negative correlation with the incidence of root rot.

• Korean journal of applied entomology
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• v.44 no.3 s.140
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• pp.169-175
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• 2005

The occurrence of tobacco whiteflies, Bemisia tabaci, in greenhouses was monitored in Korea in 2005. Bemisia tabaci occurred in the rose, sweet pepper, tomato, and cucumber greenhouses of Chungbuk, Chungnam, Gyongnam, and Jeonnam Provinces, but not in Jeonbuk and Gyongbuk Provinces. The biotypes and genetic differentiation of the whiteflies collected in each regions were analyzed by mitochondrial 16S DNA sequences. The 16S DNA sequences of Jincheon (Chungbuk Province) samples were similar to DNA data reported from Japan and Israel which were known as the B biotype. However, the DNA sequences of the Buyeo (Chungnam), Geoje (Gyongnam) and Boseong (Jeonnam) collections, which were 100% homologous showed over 99% similarity to the DNA of Q biotype from Spain and Egyrt. Here we report the first founding of the Q biotype in Korea. It is assumed that, unlike the B biotype reported from Jincheon since 1998, the Q biotype might have been introduced recently from the certain foreign region/country to the greenhouses in those provinces.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.343-348
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• 2012

Developmental period, mummification, pupal mortality, and sex ratio of Korean strain of Aphelinus varipes F$\ddot{o}$rster parasitizing the green peach aphid, Myzus persicae were studied at 20, 25, 30, and $35^{\circ}C$ in controlled climate cabinets. The plastic container with a leaf disc of sweet pepper (Capsicum annuum L.) was used as experimental units. Green peach aphids at different developmental stages were reared in four different temperatures and presented to A. varipes for 12 hours. A female adult of A. varipes was allowed to parasitize for 12 hours in each plastic petri dish. The periods from egg to adult of A. varipes were 18.3 days, 14.7 days, 10.4 days, and 9.3 days at $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, respectively. The pupal mortalities of A. varipes were 0%, 1.5%, 2.8%, and 10.2% at $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, respectively. The mummifications of A. varipes were significantly different in all developmental stages of the aphid. The mummification of A. varipes parasitizing green peach aphid was the highest at 1st and 2nd in $20^{\circ}C$ and $25^{\circ}C$, but the highest at 3rd (84.4-85.0%) in $30^{\circ}C$ and $35^{\circ}C$. The host feedings of A. varipes were $20^{\circ}C$ (12.5%), $25^{\circ}C$ (17.3%), $30^{\circ}C$ (16%), and $35^{\circ}C$ (10.9%), respectively. The sex ratios of A. varipes female were $20^{\circ}C$ (49%), $25^{\circ}C$ (46%), $30^{\circ}C$ (69%), and $35^{\circ}C$ (60%), respectively.

• Horticultural Science & Technology
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• v.31 no.5
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• pp.652-655
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• 2013

Natural habitats of weedy melons were distributed on the islands along and on the west and south coasts of Korean peninsula including Boryeong, Seosan (Taean), Seocheon, Okgu, Buan, Gochang, Yeonggwang, Muan, Shinan, Haenam, Jindo, Wando, Goheung, Yeocheon, Hadong, Namhae, Goseong, Tongyeong, Geoje, and Jeju islands including Jeju city, Bukjeju-gun and Nam Jeju-gun. Weedy melons were found growing wildly in or around the cultivated lands in these regions. Natural habitats of weedy melons were in and around the cultivated lands. Weedy melon plants were found most often in soybean fields, followed by fields of mungbean, sweet potato, pepper, sesame, cotton, and peanuts. The plants were also found growing wild in foxtail millet fields, rice paddy levees along the streams, upland field edges, watermelon fields, corn fields, vegetable gardens near farmhouse, orange fields, compost piles, fallow fields, roadside and home gardens. They inhabited in sunny and a little dry spaces in relatively low-height crop plant fields in general. The time of fruit maturity was from early July to late October with the most frequency in September according to post survey answer. Fruits dropped off from the fruit stalk when matured. This phenomenon was thought beneficial for perpetuation in the wild. The fruits were being used commonly for food and toys for children. It was thought that weedy melons were perpetuating through the cycle of human and animal feeding of the fruits, human and animal droppings, often mixed in compost, and application of the compost to crop fields by human.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.