• Journal of Plant Biology
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• v.7 no.1
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• pp.5-10
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• 1964

The effects of briquette ashes on the growth of vegetable (cabbage, lettuce, spinach and radish) and their fresh weight under the culture of the soil mixed with the briquette ashes, and on the chemical properties of the soil were investigated. The growth rate of these palnts and chemical properteis of the soil has shown some influence due to different concentration of briquette ashes added to the soil. The increase of growth in cabbage and lettuce was remarkably found by the plot treated with 1/50 concentration of briquette ashes. The fresh weight of vegetable plants was increased with high concentration of briquette ashes, but if the concentration of briquette ashes was too high, it was rather depressed. Chemical properties in the soil after cultivation of the plants were more depressed than before cultivation. In contrast the available nitrogen content in the soil after cultivation was more increased than before cultivation of the plants. The reduction of available nitrogen and nitrate nitrogen was associated with the increasing intensity of briquette ashes, but available phosphorus content was increased with high concentration of briquette ashes, though its content was not so high as the results obtained by Han(8). The values of total exchangeable base and pH in the soils treated with briquette ashes were increased with a high degree of the concentration of ashes. The value of pH was not significant, and pH value of lime plots was higher than that of briquette ashes. The average value of the water content did not show any difference, and the difference of the content of organic matter in the soil in which different vegetable grew into the plots reached to the significance of a 5% level.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.289-294
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• 2004

The antioxidant activity of forty two kinds of salad vegetables grown in Korea was evaluated. Methanol extract of freeze-dried vegetable was assayed by radical scavenging activity using 1,2-diphenyl-2-picrylhydrazyl (DPPH) and Fe^{2+}$-catalyzed lipid peroxidation inhibition by TBA method. Total phenolics were determined colorimetrically using Folin-Ciocalteu reagent. The highest radical scavenging activity was expressed by perilla leaf, followed by dandelion leaf, red and green leafy lettuce, of which $IC_{50}$ was less than 0.10 mg/mL. Angelica leaf showed the highest inhibitory action for lipid peroxidation with $95\%$, and then dandelion leaf, water spinach, and perilla leaf inhibited over $80\%$. However, lettuce (Iceberg) and young Chinese cabbage exhibited the lowest antioxidant activity based on both assay methods. Highly positive correlations between antioxidative activities and total phenolics were observed (p < 0.001). The results suggested that salad vegetables, especially perilla leaf, leafy lettuce, dandelion or angelica, could be used for easily accessible sources of natural antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1075-1080
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• 2014

The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.286-293
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• 1986

The purpose of this study was to investigate the effect of withering on mechanical properties for optimizing the condition of transportation and storage of fresh leafy vegetables which they would be easily able to be suffered the physical damage. Experimental material used were spinaches and leeks which were easily apt to be withered. The breaking stress, elastic modulus and viscosity were measured in the range of temperature $3{\sim}37^{\circ}C$ and water content $70{\sim}95%$ by the four element model, being used the creep tester made by author. As a result of this study, while water content was decreased, breaking stress was increased. The elastic modulus and viscosity of the specimens were not influenced on temperature, but on water content. In reversibility test of the withering, the appearance, water content and elastic modulus of the specimens were completely recovered to the initial freshness, but the viscosity was not.

• Korean Journal of Weed Science
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• v.12 no.4
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• pp.380-386
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• 1992

Among 19 reasonable followed-by crops of paddy rice, tomato, eggplant, cucumber and lettuce could be classified into the acute susceptible, water melon, carrot, kidneybean and tobacco into the chronic susceptible, red-papper, onion, garlic, spinach, chinese cabbage, cabbage, radish, crown-daisy and barley into the relative tolerant group, respectively. Even the susceptible crops showed different phytotoxic response to quinclorac by differing of seedling growth stages. Comparing of g followed-by species to 7 different paddy herbicides(include of quinclorac) at 120-180 days after soil application, the growth of tomato, garlic, rye-grass, and cucumber could be negatively influenced by one of other several commercialized herbicides than quinclorac, and tomato by quinclorac was the most serious among others.

• Food Science and Preservation
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• v.13 no.2
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• pp.211-215
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• 2006

Photostimulated luminescence (PSI) and thermoluminescence (TL) were analyzed for dried vegetables irradiated at 0, 1, 4 and 7 kGy, such as dried oak mushroom, spinach, radish leaves, water cress, radish, and pumpkin, to detect irradiation treatment. PSL results that photon counts for non-irradiated samples were lower than 700 that corresponds to negative, while those of irradiated samples over 1 kGy showed positive photon counts$(\geq5000)$, indicating irradiation treatment Meantime, TL ratio by normalization was lower than 0.021 in threshold value for non-irradiated samples and more than 0.653 for irradiated samples, and therefore it was possible to detect whether the 6 kinds of dried vegetables were irradiated or not by analyzing PSL and TL.

• The Korean Journal of Pesticide Science
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• v.10 no.4
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• pp.266-271
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• 2006

This study was monitored for 14 pesticide residues in agricultural products for the army, such as fruit vegetables(pepper, cucumber, pumpkin, melon and water melon), leafy vegetables(Korean cabbage, spinach, lettuce, crown daisy, cabbage, green onion), mushrooms(agaric, p'yogo), and bean sprouts produced in Kyunggi-do and Inchon-City. From January to December 2005, ten carbamate pesticides in 356 samples were analyzed by HPLC. One kind of pesticide was detected in 8 samples of detection rate (2.53%), and two pesticides were in one sample of detection rate(0.27%). Aldicarb, bendiocarb, fenobucarb, methiocarb, isoprocarb, and propoxur were not found in all samples. Detection rates of pesticides were 0.84% for methomyl, 0.56% for carbofuran, 0.56% for ethiofencarb, and 0.28% for carbayl. Dectection ranges of pesticides were from 0.01 to 2.9 mg/kg for ethiofencarb, from 0.1 to 0.23 mg/kg for methomyl, from 0.20 to 0.24 mg/kg for carbofuran, and 0.01 mg/kg for carbaryl, respectively. Consequently, detection levels of all pesticides in samples were less than the maximum residue limits(MRLs) in Korea representing that all agricultural products for the army were safe.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.49-54
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• 1987

Procedures for Dietary Fiber(DF) determination were applied to some common vegetables. The samples selected in this study were: Radish(Leaf), Chinese cabbage, Spinach, Shepherd's purse, Red pepper(Leaf), Perilla(Leaf), Soybean(Leaf) and Cabbage. DF was analyzed by the method of detergent fractionation. Values for NDF, ADF, Lignin, Hemicellulose, Cellulose were obtained. NDF for most samples was $12.9{\sim}27.4%$, except Soybean(Leaf) (41.9%), ADP was $7.7{\sim}16.9%$. Lignin was around $1.0{\sim}2.1%$; Red pepper (Leaf) (7.6%), Perillar(Leaf) (5.7%), Soybean(Leaf) (4.2%) were exceptions. $Hemicellulose(NDF{\sim}ADF)$ was about $2.9{\sim}12.0%$, except Soybean(Leaf) (25.0%). $Cellulose(ADF{\sim}Lignin)$ was $6.3{\sim}13.0%$. This paper describes two properties of the fiber of commonly eaten vegetables; Water-Holding Capacity(WHC) and Density. The capacity of the ADP to hold water was estimated. The WHC measurements differed from 6.6g per g of ADP for Red pepper(Leaf) to 10.4g per g of ADP for Radish(Leaf). Radish(Leaf), Soybean(Leaf) had the greatest WHC whereas Red pepper(Leaf), Perillar(Leaf) had the least. Two types of density determinations are shown. Direct (non-packed) values largely correspond with bulk(packed) density.