• Journal of Environmental Science International
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• v.33 no.1
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• pp.59-65
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• 2024

The objective of this study were to assess rooftop urban agriculture and analyze the differences in soil, growth, physiology, and productivity to elucidate the effect of companion planting with various plants, including lettuce (Lactuca sativa), rosemary (Salvia rosmarinus), marigold (Tagetes patula), Korean perilla (Perilla frutescens), and garlic chives (Allium senescens). Measurements were taken every other week from May to August 2023, totaling eight measurement. Regarding the characteristics of the soil planted with lettuce and aromatic plants, the combined planting of lettuce and garlic chives created a favorable soil environment for plant growth. Consequently, the best growth was observed when lettuce and garlic chives were companion planted. Companion planting of lettuce and garlic chives appears to be the most efficient concerning growth and physiology. The productivity of companion planting lettuce and aromatic plants also showed high-quality lettuce when lettuces and garlic chives were companion planted. Therefore, companion planting of lettuces and garlic chives in rooftop urban agriculture is suitable for growth, physiology, and productivity.

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.21-28
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• 2023

Saccharomyces cerevisiae and Zygosaccharomyces rouxii are known to produce alcohol in gochujang. To reduce alcohol production, garlic and chives were applied to gochujang solution to find their inhibitory effect on S. cerevisiae and Z. rouxii. The 70% ethanol extract of garlic and chives showed significant inhibition activity against S. cerevisiae and Z. rouxii, showing growth inhibition zone of 14.00±0.00~25.33±0.58 mm by disc diffusion method. In addition, the addition of 70% ethanol extract of garlic and chives in 10% gochujang solution spiked with S. cerevisiae and Z. rouxii reduced the numbers of total aerobic bacteria (below 7 Log CFU/g) and yeast (below 4 Log CFU/g), alcohol content (below 0.30%), respectively. In conclusion, the addition of garlic ethanol (70%) extract or chives ethanol (70%) extract to gochujang inhibited the growth of S. cerevisiae and Z. rouxii, resulting in reduced alcohol content in gochujang. For further study, it is necessary to conduct food application experiments by using real gochujang paste.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.526-534
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• 1996

This study was conducted to find out the effects of crude extracts from welsh onion, onion, chinese chives and garlic on the seedling growth of chrysanthemum, lettuce, rice, radish, chinese cabbage, cucumber and oriental melon. The crude extracts from Allium spp. inhibited the growth of chrysanthemum and lettuceseedlings at low concentration, the effect increased as the concentration grew higher, and especially in lettuce, the radicle growth was inhibited greater than the hypocotyl growth.The root extracts from welsh onion, chinese chives, and stem-leaf extracts from welsh onion, chinese chives and garlic significantly promoted the root growth of rice seedlings at 300∼700ppm and at 500∼1,000ppm, respectively, and the leaf sheath was elongated at low concentration of all extracts. The stem-leaf extracts from garlic and onion promoted the root and hypocotyl growth of chinese cabbage up to 2,000ppm or 3,000ppm. Root extracts from all Allium spp. promoted the elongation of chinese cabbage root up to 300∼700ppm, but they didn't influence its hypocotyl elongation. At low concentration of onion, garlic and chinese chives extracts, the growth of radish seedlings was highly promoted. The promotive effect, however, declined as the concentration increased. Only, extracts of chinese chives promoted the growth of radish seedling up to 5,000ppm. The stem-leaf extracts from onion and garlic promoted hypocotyl growth in pepper, up to 5,000ppm, but had little effect on other treatments. All of the extracts markedly promoted both root(main and lateral root) and hypocotyl growth in cucumber seedlings. A higher degree of promotion was made in the cucumber lateral root by onion and garlic extracts. The seedling growth of oriental melon was slightly increased by low concentration, but high concentration inhibited the root and hypocotyl growth.

• Journal of Life Science
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• v.32 no.10
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• pp.743-748
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• 2022

The garlic chive (Allium tuberosum Rotter) is a prominent herb species in Asia and other nations of the world. Garlic chives is a favorite vegetable and used to garnish noodles in Korea. The effects of various doses of N, P, and K fertilizers and drought stress on the chlorophyll content in the leaves of garlic chives were investigated. The evaluations showed that chlorophyll a content was 0.386 at 10 mg/l N fertilizer and 0.584 at 50 mg/l N fertilizer. The treatment group showed a significant difference with regard to the contents of chlorophylls a and b and total chlorophyll at the 5% level (p<0.05). Pearson's correlation coefficient (Pearson's r) for chlorophylls a and b and total chlorophyll were 0.940, 0.966, and 0.971, respectively. The highest content of chlorophylls a and b and total chlorophyll in the leaves was recorded at 40 mg/l P fertilizer, while the values corresponding to 50 mg/l P fertilizer were lower than those for 40 mg/l P fertilizer. The content of total chlorophyll evaluated at 10 mg/l K fertilizer was 0.312 and that at 50 mg/l was 0.589. The simple linear regression showed the relationship between chlorophyll efficiency aand moisture. The slope factors of the dark-level fluorescence yield (Fo), the maximum fluorescence yield (Fm), the quenched state (Fv), and the maximal PSII quantum yield (Fv/Fm) for chlorophyll-efficient indicators were -0.931, 0.972, 972, and 0.950, respectively. NPK fertilizers and drought stress affected the chlorophyll content and efficiency of A. tuberosum.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.477-488
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• 2020

Recently, foodborne illness outbreaks linked to fresh produce are being increasingly reported in the United States, the EU, and Korea as well. Some of this increase may be due to improved surveillance, increase in consumption, change in consumers' habits, and complex distribution systems. Garlic chive is a green, fresh-cut vegetable consumed year-round as a nutrition-rich herb in Korea. It is also prone to contamination with foodborne pathogens during pre-harvest, as amendment with high amounts of livestock manure or compost to soil is required in its cultivation. Our aim in this study was to evaluate microbial contamination of garlic chives, garlic chives cultivation soil, compost, and irrigation water in the southern part of Korea. Samples were collected in A, B, and C regions in 2019 and 2020, and 69, 72, 27, and 40 of garlic chives, soil, compost, and irrigated water, respectively, were analyzed for the presence of sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), Bacillus cereus, Staphylococcus aureus, pathogenic E. coli, E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. In A, B, and C regions, levels of total aerobic bacteria, coliform, B. cereus, and S. aureus on all samples were between 1.14 and 8.83 log CFU/g, 0.43 and 5.01 log CFU/g, 0.41 and 5.55 log CFU/g, and 1.81 and 6.27 log CFU/g, respectively. B. cereus isolated from garlic chives and environmental samples showed β-hemolysis activity. Incidence of S. aureus in garlic chive and its production environments in 2020 was different from 2019. In this study, B. cereus and S. aureus were the only pathogenic microorganisms detected in all samples. As a result, this work suggests that continuous monitoring in the production and pre-harvest environment is required to improve hthe hygiene and safety of garlic chive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.265-272
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• 1989

The objective of this study was to investigate the contents of some minerals in vegetable foods by a highly sensitive Neutron Activation Analysis. Chinese Chives, Amaranth, Mugwort, Ginger, Garlic, Root of bellflower, Cultured Duduk, Wild Duduk and Cortinellus-edodes were chosen as experimental materials for this study. The contents of potassium, copper, molybdenum, and bromum were 7099.1mg%, 104.8 ppm, 45.4ppm and 40.4ppm in Chinese Chives. Chinese Chives, Amaranth and Mugwort were more abundant with iron, coppr and cobalt other than vegetable foods. The ratio of sodium to potassium for Chinese Chives was 1 to 796, for Mugwort : 1 to 147 and for Garlic : 1 to 148. As the Neutron Activation Analysis Technique was able to detect gold, samarium, bromum, lanthanum and scandium from vegetable foods, this technique is very useful to analyse the infinitestimal elements in foods.

• Food Science and Preservation
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• v.22 no.3
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• pp.385-391
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• 2015

This study was conducted to develop a spray-dried garlic chives (Allium tuberosum) powder and to evaluate its quality characteristics depending on the treatment of steam blanching pretreatment $100^{\circ}C$, 3 min) and the addition of forming agents (dextrin (DE=10), ${\beta}$-cyclodextrin) during process. The steam blanching pretreatment showed an increase in $L^*$ value while a decrease in $-a^*$, $b^*$, $C^*$, and $h^o$ values of the powder. Moisture content and water soluble index were not affected by the treatment of steam blanching and the addition of forming agents, whereas the particle diameter was the smallest in the steam blanching treatment and dextrin addition. Chlorophyll, phenolic compound, and vitamin C content, and DPPH radical scavenging activity of non-pretreated powder were significantly higher than those of the steam blanching treated powders. However, there was no significant difference between the two forming agents. The sensory acceptability (color, smell, and overall acceptability) of powder treated with steam blanching were significantly higher than those of non-pretreated powders. Therefore, the steam blanching pretreatment of fresh garlic chives affected on the better quality characteristics of the spray-dried powders when compared with non-pretreated powder though it adversely affected the natural chemical quality of fresh garlic chives.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.625-633
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• 1996

Crude extracts of 4 Allium SPP. such as welsh onion, onion, chinese chives and garlic were purified by paper chromatography and these activities were bio-assayed with rice seedlings. The stem and leaf slices of Allium spp. were treated and rice seedlings were planted in the soil to know the effect of its application on rice growth. The weak acidic fraction of Allium SPP. enhanced the growth and rooting of rice seedlings and had greater activity in promoting than in inhibiting the growth on rice seedling. Elongation of the second leaf sheath of the rice seedlings were not influenced by the extracts of Allium SPP. The stem and leaf application 10 days before transplanting, increased the number of effective tiller remarkably. Especially, the application of 50~400g welsh onion and 50~200g onions increased the number of spikelets per panicle compared to standard fertilization. But, in application of larger amounts, the-death rate of the rice seedlings after transplanting was higher in the stem and leaf application 10 days before transplanting than the one applied on the transplanting day. In particular, treatments of chinese chives and garlic showed higher death rate than those of welsh onion or onion. The stem and leaf application of Allium SPP. resulted in high yield than standard fertilization.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.694-698
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• 2020

The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.

• Journal of Environmental Science International
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• v.28 no.2
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• pp.225-233
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• 2019

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.