• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.40-40
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• 2021

곤달비(Ligularia stenocephala)는 쌍떡잎식물, 국화과의 다년생 초본식물로서 한국·일본·타이완·중국 등에 분포하고, 우리나라는 전남 홍도가 특산 자생지이며 주로 강원도, 경북 경주, 전북 남원 등지에서 재배되고 있다. 곤달비는 어린 부분을 생채, 데친 나물, 국거리, 튀김, 묵나물로 식용한다. 특수 성분으로는 Isopropenyl, dimethoxybenzofuran, Liguhodgsonal, Ligujapon, Ligularinone A, Ligularinone B 등이며 신경을 안정시키는 진정작용, 진통억제, 정기를 보익하고 허약함을 보하는 기능이 있고, 한방에서는 뿌리가 신경통, 유종(乳腫) 등에 쓰인다. 곤달비는 주로 시설하우스나 노동력이 많이 드는 임간에서 재배되어 생산 단가가 높아 소비활성화를 위한 가공제품을 생산하기가 힘들며, 육묘 또한 시설하우스에서 주로 이뤄지고 있다. 본 연구는 곤달비 노지육묘 파종시기별 생육특성을 구명하여 노지재배 생력화 재배기술을 확립하고자 2019년 4월부터 2020년 11월까지 전라북도농업기술원 허브산채시험장(해발 500m)에서 수행하였다. 춘파는 2019년 4월 상순, 5월 상순, 6월 상순에 각각 파종하였고 추파는 2019년 9월 상순, 중순, 하순에 파종하였다. 본포 정식은 춘파는 2019년 6월 말에, 추파는 2020년 4월 말에 식재하였으며, 파종시기별 발아율, 활착률, 생육특성, 수량성 등을 조사한 결과 파종시기별 발아율은 춘파가 35.0%로 추파 30.7%보다 높았으며, 발아 소요일수는 추파 육묘에서 8.3일로 춘파 육묘 9.3일보다 빨랐다. 파종시기별 정식시 묘소질은 춘파가 추파보다 좋은 생육상태를 보였고, 정식 후 육묘 활착률은 추파가 99.3%로 춘파 94%보다 높았고, 생존율 또한 추파 육묘에서 99.3%로 춘파 육묘 96.3%보다 높았다. 파종시기별 생육특성은 처리간 유의한 차이는 없지만 춘파에서 좀 더 좋은 생육을 보였으며, 수확량은 춘파 처리구에서 798.6kg/10a로 추파 처리 621.4kg/10a보다 높았다.

• Plant Disease and Agriculture
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• v.5 no.1
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• pp.58-60
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• 1999

Cultivation of a native wild vegetable, Ligularia fischeri, is hampered by Phytophthora sp. Infected plants showed wilt and eventual death due to rots on the root and basal portion. Eight isolates collected were all identified as P. drechsleri based on their mycological characteristics. The fungi showed relatively strong pathogenicity to L. Fischeri, mild to Aster scaber and Codonoposis lanceolata, and none to Circium setidens and Pimpinella brachycarpa. This is the first report of Phytophthora root rot on wild vegetables in Korea.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.312.2-312
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• 2001

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.511-514
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• 1989

Volatile components of Youngia denticulata and Amaranthus lividus, Korean wild vegetables, were collected by Steam Distillation-Extraction (SDE) method Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty one components, Including 10 alcohols, 2 esters, 6 aldehydes, 5 ketones, 3 hydrocarbons, 2 acids and 3 miscellaneous ones were confirmed in Youngia denticulata. Fifty eight components, including 12 alcohols, 4 esters, 5 aldehydes, 9 ketones, 3 acids, 2 phenols and 6 miscellaneous ones were confirmed in Amaranthus lividus.

• Journal of Bio-Environment Control
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• v.19 no.2
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• pp.97-108
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• 2010

The present study was conducted to investigate photosynthetic responses (Pn), chlorophyll fluorescence (Pe), chlorophyll contents of Allium victorialis var. platyphyllum, Ligularia fischeri, and Ligularia stenocephala growing at four different fertilizing schemes (non-fertilizing and 2.5 $g{\cdot}l^{-1}$, 5 $g{\cdot}l^{-1}$, 10 $g{\cdot}l^{-1}$ fertilizing). Three wild vegetables showed outstanding Pn and Pe at 5 $g{\cdot}l^{-1}$ fertilizing treatment. 10 $g{\cdot}l^{-1}$ of fertilizer, however, proved to be too much eventually leading to declined growth. A. victorialis var. platyphyllum showed good Pn and Pe under shade treatment whereas Pn and Pe of L. fischeri, and L. stenocephala showed the opposite tendency. The chlorophyll contents of the three wild vegetables showed the highest measurement ranging between 11.70~24.36 $mg{\cdot}g^{-1}$ when treated with 5 $g{\cdot}l^{-1}$ of fertilizer. Also it was showed that there were more chlorophyll contents under shade treatment as opposed to full sun. These results showed that 5 $g{\cdot}l^{-1}$ fertilizing treatment is optimal fertilizing of three wild vegetables and fertilizing and light intensity controlling is very important for productivity of vegetables.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.4
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• pp.589-595
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• 2011

In order to analyze principles of taking concoction and make clear the origin of contraindication against five pungent vegetables, the regulations of Guizhitang prescription in "Shanghanlun" the twelfth article and "Wushierbingfang", "Wuweihandaiyijian", "Jinguiyaolue" were researched. Four principles of taking concoction were put in order; strengthening the effect of concoction by eating hot rice gruel and wearing bedclothes, preventing decline of drug effect by food regulations, optimization of elution and effect of material herbs by crushing, low heating, determination of administration time based on manifestations of drug effect by sweating and its aspect. These principles and methods of taking concoctions were developed from boiling to simple processing of material herbs, contraindication in the middle of taking concoction and perspiration by wearing bedclothes and eating hot rice gruel in order from the analysis of medical literatures. The contraindication against pungent vegetables were generalized in early Dong-Han dynasty already, and the five pungent vegetables were inferred as Allium tuberosum, Allium bakeri regel, spring onion, wild rocambole and garlic in medical context to the exclusion of religious idea. The reason of prohibition against five pungent vegetables could be interpreted as optimization of therapeutic effects by pharmacological control of pungent ingredients because the healthy qi damage and evil qi retention were resulted from destroying of harmonious ying and wei by overeating pungent vegetables during disease state. Conclusively the regulations of Guizhitang prescription referred to taking concoction in "Shanghanlun" fulfilled their functions to maximize pharmacological effects through various ways inside and outside and these reasonal principles of taking concoction has been influenced over the traditional medical practice deeply.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.136-146
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• 2014

This study aimed to determine the physiochemical changes during maturation to examine the preparation of watery Kimchi with wild vegetables from Gangwon Province, and its use. The wild vegetables in this study included Ligularia fischeri, Aster scaber Thunb, and Cirsium setidens; a comparison was made between preservation in a saline solution and pre-treatment with blanching. As for treatment before preparation of watery Kimchi, the water content was the lowest at 81.45% for Aster scaber Thunb preserved in a saline solution and was found to be 87.39% for blanched Cirsium setidens. Blanching resulted in higher L, b, and a values for color value than treatment with a saline solution and Ligularia fischeri got the highest hardness, followed by Aster scaber Thunb and Cirsium setidens, from both types of treatment. As for the physiochemical properties during maturation, the total soluble solid content and salinity were kept higher by treatment with a saline solution than by blanching, whereas pH tended to get lower in both types of treatment. Turbidity became higher one week after treatment with a saline solution, but varied insignificantly afterward by any type of treatment. As for free sugar, both types of treatment increased the content of glucose and fructose and kept that of sucrose and maltose constant during maturation. As for overall acceptability, blanched watery Kimchi made of Cirsium setidens got the highest preference.

• Nutritional Sciences
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• v.4 no.2
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• pp.85-90
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• 2001

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables in vivo as well as in vitro. The antloxidative activities of Pleurospemum kamtschaticum, Aderophora remotiflor and Aster gfheni were evaluated as a reference for Spinacia oleracea. Fifty rats were find either a control diet or one of several vegetable diets for 4 weeks. The level of thiobarbituric acid reactive substance (TBARS) and the activity of catalase and superoxide dismutase (SOD) in the liver were compared. The levels of total cholesterol (TC), high density lipoprotein cholesterol (HDL-C) and triglyceride (TG) in plasma were also compared. Also, the contents of $\beta$-carotene, vitamin C, vitamin E and total phenolic compound, including flavonoid and thiobarbituric acid (TBA) value using linoleic acid model system, were measured in Korean wind leaf vegetables. The TBARS values of Aderophora remotiflor and Aster giheni tended to be lower than that of Spinacia olerncea. The SOD activity of Artrr glheffi was significantly higher than that of Spinacia oleracea and reached 265% that of the control animals, whereas there was no difference between the control animals and the vegetable diet animals in terms of catalase activity. Compared to the control animals, TG and TC levels were significantly solver and showed a lower artheriosclerotic index. TBA values of Pleurospemum Kamschaticum and Aderophora remptiflor were only 18% of control value. TBA value of Spinacia olerucra was 41% of control value. These results suggest that Aderophora remotinor and Aster glheni could have antioxidative potency in vivo as well as in vitro and potential value far functional flood to improve the plasma lipid profile. flavonoid and phenolic compounds could be the major contributing factor in the antioxidative potential of Aderophora remotiflor and Aster glheni.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1656-1663
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• 2009

The antioxidant activities of water extracts from wild vegetables such as Ligularia fischeri (GC), Capsicum annuum L. (GCY), Aster scaber (CNM), Petasites japonicus S. et Z. Max (MYD), Ipomoea batatas L. (Lam) (GGM) were evaluated and compared with water extracts from freeze dried block. The antioxidant properties of water extracts from wild vegetables and their freeze dried block were evaluated using different antioxidant tests; 2.2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging and nitrite scavenging activities. The water extracts from wild vegetables were found to have a higher total phenolic content than water extracts from freeze dried block. Total phenolic contents of water extracts from GC, GCY, CNM, MYD, and GGM were $471.66{\pm}3.52\;{\mu}g/mg,\;141.33{\pm}2.51\;{\mu}g/mg,\;177.33{\pm}2.88\;{\mu}g/mg,\;238.66{\pm}9.50\;{\mu}g/mg\;and\;122.67{\pm}3.51\;{\mu}g/mg$, respectively. At the concentrations of 1000 ppm, water extracts from GC, GCY, CNM, and GGM showed higher activities than water extracts from their freeze dried block on DPPH radical scavenger activity. The activity of water extracts from CNM, GC, GCY, MYD, and GGM were 90.9%, 89.9%, 76.6%, 71.1%, and 57.4%, respectively. When 10000 ppm of GC, GCY, CNM, MYD, and GGM water extracts tested for hydroxyl radical scavenging activity, activities were increased by 38.8%, 33.4%, 35.9%, 34.3%, and 33.8%, respectively and a similar effect was found with water extracts from GCY, CNM, and GGM freeze dried block at 10000 ppm concentration. However, the water extracts from GC and MYD was slightly more effective than freeze dried block extracts. The water extracts from wild vegetables and their freeze dried block had effective DPPH radical scavenger activity and hydroxyl radical scavenging activity at all tested concentrations. Nitrite scavenging activity of GC water extract significantly increased in a dose-dependent manner and the extract had higher nitrite scavenging activity than extracts freeze dried block extracts. We found that freeze dried block maintained antioxidant activities of the wild vegetables.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.353-364
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• 1997

A study was carried out to compare the daily foods which were eaten during $14{\sim}19$ century among Korea (Chosun dynasty), China (Ming, thing dynasty), and Japan (Muromachi, Edo era). Specially, in Ming, Ching dynasty, Noodles and dumpling were cooked very often and in Muromachi, Edo era, many kinds of beans were used so much, and there were many kinds of steamed rice to compare with Korea and China. Also, in Japan at these era Woodong, Morisoba, and Somyen were used as favorite foods harbitually. 1. The crops were used as staple foods in three countries such as steamed rice, gruel, noodle, dumpling, rice cake etc. commonly. 2. In Chosun, a roe deer, deer, antelope, and wild boar were more favoite dishes than cow, chicken, and dog, generally people enjoyed to eat pork and chicken. In Ming Ching, pork, chicken, goose, dove, lamb, ass, and duck were used as food materials, also wild animals such as deer, rabbit, and monkey etc. were used. In Muromach era, wild animal as racoon dog, otter, deer, antelope, bear, were used as food materials, in early Edo era (Yayoi and Momoyama), beef and pork were used as daily foods but they were eaten decreasingly in Edo era. So in Japan at those era, the dishes prepared of fishes were more than those of meats. For example, Sushi was made from that time, people all over the world are enjoying to have Sushi at present time. 3. Also in these era, many kinds of vegetables and fruits were used in three countries, and new kinds of vegetables and fruits were introduced from foreign countries, for example, red pepper, pumpkin, sweet potato, potato in Korea, corn, sweet potato, red pepper in China, and water melon, pumpkin, corn, red pepper, marmellow, sweet potato, sugar beet in Japan.