• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2003.10a
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• pp.133-137
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• 2003

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.277-281
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• 1998

There is extensive evidence suggesting the protective role of fruits and vegetables against chemically induced carcinogenesis. We have tested the ability of a representative range of Korean vegetables to act as blocking agents against neoplastic initiation by determining the induction level of quinone reductase , an anticarcinogenci marker enzyme, in hepalclc 7 cells exposed to vegetable extracts. Among thirty vegetables tested, Arcitum lappa(Burdock), Brassica juncea (Mustard leaf), Pteridium aguilinum (Bracken) and Chrysanthemum cornoratium(Crown daisy) caused a significant induction of quinone teductase activity with a limited increase in arylhdrocarbon hydroxylase activity. Combination of crown daisy with burdock had synergistic effect on quinone reductase induction. Quinone reductase-inducing activity was found mostly in hesane and ehtylactate fractions of MeOH extract of crown daisy while it ws not quinone reductase activity in liver, kideny, lung, and small intestine, confirming the presence of potent QR inducer (s) in crown daisy. These sata suggest that some vegetables including crown daisy induced QR merits further investigation as a potential cancer preventive agent in human.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.111-115
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• 1977

Vegetables and fruits purchased from several markets in Seoul from July to October in 1977 were analyzed to know the level of nitrate-and nitrite-nitrogen accumulation in relation to a public health. Radishes and chinese cabbages utilized mainly as pickled vegetables in Korea resulted in the highest concentration of nitrate-nitrogen. Some of the levels for radishes and chinese cabbages were notably high and exceeded a recommended upper limit of 300 ppm $No_{3}-N$, and thus these levels would render these samples unsafe for use. The levels in some of vegetables other than radish and chinese cabbage, e.g., spinach, lettuce, green onion, cabbage were relatively high and considered to be unsafe for use in feeding infants, where as those of green pepper, bean sprouts and parsely were very low and safe. And also the levells in fruits were very low and safe. Nitrite-nitrogen contents in all tested vegetables and fruits ranged to trace and appeared not to be accumulated in fresh vegetables and fruits. Stems and roots of radishes and chinese cabbages accumulated approximately 2 fold more nitrate-nitrogen than leaves in 5 samples of each vegetable tested.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.1565-1570
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• 2013

Relationships between diet and health have attracted attention for centuries; but links between diet and cancer have been a focus only in recent decades. The consumption of diet-containing carcinogens, including polycyclic aromatic hydrocarbons and heterocyclic amines is most closely correlated with increasing cancer risk. Epidemiological evidence strongly suggests that consumption of dietary phytochemicals found in vegetables and fruit can decrease cancer incidence. Among the various vegetables, broccoli and other cruciferous species appear most closely associated with reduced cancer risk in organs such as the colorectum, lung, prostate and breast. The protecting effects against cancer risk have been attributed, at least partly, due to their comparatively high amounts of glucosinolates, which differentiate them from other vegetables. Glucosinolates, a class of sulphur-containing glycosides, present at substantial amounts in cruciferous vegetables, and their breakdown products such as the isothiocyanates, are believed to be responsible for their health benefits. However, the underlying mechanisms responsible for the chemopreventive effect of these compounds are likely to be manifold, possibly concerning very complex interactions, and thus difficult to fully understand. Therefore, this article provides a brief overview about the mechanism of such compounds involved in modulation of carcinogen metabolising enzyme systems.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.632-642
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• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.425-434
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• 2013

Nowadays, the korean peninsula has endured weather changes toward to the subtropical climate. Also demographical structure has changed into multi-cultural society in which many people from subtropical areas have immigrated into Korea. Therefore, consumption and production of subtropical vegetables become important. For the analysis, we choose eight important subtropical crops. EDM (Equilibrium Displacement Model) with many parameters and elasticities is used for the forecast of consumption and required cultivation area. The simulation focuses on the changes of the number of foreign workers and immigrated women in Korea to predict the quantity of consumption and required area in Korea. The results show that we need additional land area about 581~1,065 ha for the cropping subtropical vegetables in Korea. Finally, these required area can be provided by the cities and counties in coast area in Gyeongsangnam-Do, Jeonranam-Do and Jeju-Do. Climate change will be continued in the future. Together with climate change, the change of demographical structure into multi-culture may increase consumption and production of subtropical vegetables. Forecasting of increased consumption and required cultivation area for subtropical vegetables is significant.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.23-27
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• 1999

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.211-218
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• 2018

Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)-jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)-at various drying temperatures. Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures ($40-100^{\circ}C$) in a convective laboratory dryer, and the nutrient profiles of the dried vegetables were determined. The nutrients considered were vitamins B2 and C, and ${\beta}$-carotene. The level of vitamin C was determined by high-performance liquid chromatography (HPLC), whereas the levels of ${\beta}$-carotene and vitamin B2 were determined by titration. Results: ${\beta}$-carotene was the most stable nutrient, whereas vitamin C was the least stable nutrient in both cowpea leaves and jute mallow. The drying parameters-temperature and time-revealed that temperature had the most profound effect on vegetable nutrient stability. Organoleptic tests were carried out on the fresh and dried vegetable; there were no significant differences in preference between the fresh and dried ALVs (95% confidence interval). Conclusions: The present study revealed that the vegetables can be preserved by drying, and the study could be used as a guide for effective drying of those vegetables.

• Mycobiology
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• v.46 no.3
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• pp.254-259
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• 2018

Okra (Abelmoschus esculentus (L.) Moench) has gained more popularity as an economically significant plant for its nutritional and medicinal value, especially in China. During 2014-2016, the root disease of okra was discovered in four okra commercial fields surveyed in China. A fungul was isolated from the infected tissues, and was identified by Verticillium dahliae based on morphological characteristics. Pathogenicity test demonstrated that the fungus was pathogenic on okra, and fulfilled Koch's postulates. The analysis of three sequences revealed 99-100% identity with the reported V. dahliae strain in GenBank. Neighbor-joining analysis of the gene sequences revealed that the representative isolates were clustered with V. dahliae. To the best of our knowledge, this is the first report of Verticillium wilt of okra in China.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.315-321
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• 1994

In order to prevent the postharvest decay and to promote the freshness retention of fruits and vegetables grapefruit seed extract(GFSE), natural microorganism control agent, was applied to the preservation of fresh fruits and vegetables. Freshfruits and vegetables treated with GFSE and stored in polyethylene film (0.1mm) at 1$0^{\circ}C$-15$^{\circ}C$ of natural low temperature low kept better qualities in color and texture than the GFSE -not- treated control. The treatment using GFSE ina 250ppm to 500ppm concentration seemed to be an effective one for the control of Botrytis cinerea isolated in red wine grapes. After 4 weeks of storage the firmness rate of cucumbers treated with the dilute GFSE was four times higher than that of non-treated ones. GFSE showed effective inhibitory action towards plant pathological bacteria and fungi which were involved in the decay of fruits and vegetables. Minimum inhibitory concentrations of GFSE towards them were in the range of 250ppm to 500ppm .Direct visualization of microbial cells and spores using electron microscopy showed microbial cells and fungal spores the function of which was destroyed by treating with the dilute solutions of GFSE. It was observed that GFSE would reduced disease damages and have bactericide & fungicide properties during the storage of such fruits and vegetables as egg plant, wild edible greens , kumquat, and kiwi fruit.