• Korean journal of food and cookery science
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• v.15 no.2
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• pp.102-107
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• 1999

Several ingredients of kimchi including chinese cabbage, garlic, leek, big green onion, and small green onion were assayed for their chitinase activities. Kimchi with various leek contents (4, 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the chitinase (EC 3.2.1.14) activity and textural properties were determined. The chitinase activity of the ingredients was in the order of garlic>leek>small green onion>chinese cabbage>big green onion. During fermentation, the chitinase activity of kimchi juice appeared more prominent than that of kimchr tissue, however, it was decreased in all kimchi samples among which the control sample showed a remarkable drop. The activity of chitinase in kimchi tissue increased until 3rd or 5th day of fermentation and then decreased. The puncture force of all kimchi samples decreased and those of leek-added kimchi were higher than those of control. The above results suggested that the addition of leek for kimchi preparation could contribute to the improvement of textural qualities of kimchi due to chitinase activities of leek during fermentation.

• The Korean Journal of Pesticide Science
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• v.16 no.4
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• pp.328-335
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• 2012

In order to use in the classification of minor crop for the mutual application of safe use guideline, it was investigated the residue property of fungicide dimethomorph and pyraclostrobin in green onion, a stem-crop. After pesticides were applied 2 times with 1 week interval in that day of harvest, 3 days, 7 days, 10 days and 14 days before harvest, a green onion was harvested. The residue of dimethomorph in a green onion was 26.31 and 39.08 mg/kg in that day of harvest, however, in according to elapse time, it was reduced to 6.86 and 9.34 mg/kg in 14 days before harvest. In case of pyraclostrobin, it was also reduced from 13.46 and 39.08 mg/kg to 3.57 and 5.21 mg/kg. Based on the residue in that day of harvest, the deposit of spray solution in a green onion was calculated. The deposit of spray solution of dimethomorph was 274.35~345.84 mL/kg, in case of pyraclostrobin, it was calculated 213.65~343.33 mL/kg. When the amount of the deposit of both pesticides was compared in a green onion, it was so similar. On the other hand, it was estimated the predicted dissipation curve of pesticides in the green onion during cultivation. The half-life of dimethomorph was 6.95~7.45 days, in case of pyraclostrobin, 7.15~7.45 days. When both pesticides were compared with the residue property, the deposit of spray solution and half-life of dissipation were so similar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• Korean Journal of Organic Agriculture
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• v.20 no.2
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• pp.201-209
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• 2012

This study was conducted to evaluate the effects of crop rotation on the weed occurrence in green onion and red pepper cultivation. Rye and hairy vetch were annually seeded for winter season. The reduction of weed germination was pronounced by about 50% in green onion field, but was not significant in red pepper field through rye cropping. Among weed species, the germination of Abutilon theophrasti, Cyperus iria and Digitaria ciliaris was distinctly inhibited by exudate of rye root, but not by that of hairy vetch in vitro experiment. The return of rye biomass into onion field decreased amount of weed biomass but increased index of weed diversity.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.207-213
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• 1997

The effect of various vegetables commonly consumed by Koreans on the induction of glutathione S-trasferase(GST) activity in mice was assessd. The extract of vegetable dissolved in propylene glycol (5ml/kg body wt.) was administered to ICR female mice 6 to 8 weeks old via gavage during 5 days. The changes of body weight and liver weight of all treated groups were not significantly different compared with control group. Hepatic protein contents of trated groups compared with control group were not significantly different except BHT treated group. The induction of GST activity in liver cytosol of mice was the greatest with broccoli, followed by radish, wild green onion, turnip, and green onion. The induction of GST activity in liver cytosol increased up to 1.5 to 1.8-folds at a dose of 24 g fresh vegetable/mouse. The induction of combination between vegetables was the highest with the combination of broccoli and radish (1.83-fold), followed by that of broccoli and green onion (1.72-fold), and that of broccoli and turnip (1.50-fold).

• Korean Journal of Organic Agriculture
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• v.20 no.2
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• pp.143-159
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• 2012

Agricultural income is calculated with producer price, output and management cost. This study compared organic farming with conventional one for agricultural income, producer price and output by items. And then it proposed the method of item selection and crop system from a diversification point of view. The coefficient of variation to producer prices in organic farming was 4.7%, and conventional one was 30.3% because organic products have been produced in a system of contract farming with consumers' cooperative. This result means the price of organic products is stabler than that of conventional price. And agricultural income of organic farming has been generally known more than that of conventional one. However, agricultural gross income of conventional farming was more than that of organic one by 20.3% in 2010. It was caused by output reduction of a few items(fer example; onion, large green onion, potato and young pumpkin) due to freak weather conditions and constant producer price for several years in organic farming. In order to increase agricultural income, appropriate crop selection and system should be introduced to organic farming. A principal crop is the rice plant and 2 subordinate crops are dry crops at bare field and greenhouse respectively. Thus 5 crop systems that agricultural gross income are relatively increased larger among 15 crop systems estimated are rice+ginger+cucumber, rice+ginger+tomato, rice+large green onion+cucumber, rice+sweet potato+cucumber and rice+onion+ cucumber.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Food Science and Preservation
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• v.20 no.3
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• pp.296-303
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• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.

• Korean Journal of Environmental Agriculture
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• v.9 no.2
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• pp.121-131
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• 1990

Four crop plants, such as green onion(Allium ascalonicum L.), radish(Raphanus sativus L.), potato(Solanum tubersum L.) and chinese cabbage(Brassica pekinensis Rupr), were grown in greenhouses to determine the accumulations of Cd and Zn absorbed by the plants grown on soils treated with municipal sewage sludge of different levels of 0, 22.5, 45.0 and 90.0 ton $ha^{-1}$ as soil dry weight. The result was analyzed to be comparable to the heavy metal content in the plant tissues among the crop species and the statistical characteristics were investigated to determin a possible relationship between causes of increased contents of Cd and Zn in plants and in soils. The results were as follows : 1. The Cd and Zn content in experimental crop plants increased with increase in quantity of treatment sludge. 2. The Cd and Zn content in roots of all experimental plants increased with sludge treatment amount in soil, in the following order : green onion>potato>chinese cabbage>radish. 3. The Cd content in leaves of crop plants were high in this order : green onion>radish>potato>chinese cabbage, and the Zn content in leaves of crop plants was high in this order. : potato>radish>chinese cabbage>green onion. 4. Concentrations of Cd in potato tubers, radish roots and chinese cabbage leaves ranged from 0.03 to 0.12 ppm. 5. Concentrations of Cd and Zn in plant tissues grown in sludge treated soil of 90.0 ton $ha^{-1}$ were 1.2 to 10 times and 0.4 to 2.3 times higher as compared with those absorbed from sludge-free soil, respectively. 6. The accumulation rates of Cd and Zn in sludge-treated plant tissue were almost constant except for green onion roots.