• 한국식품조리과학회지
• /
• 제15권2호
• /
• pp.102-107
• /
• 1999

김치재료들의 chitinase 활성을 측정하고, 부추의 첨가량을 달리한 김치를 제조하여 15$^{\circ}C$에서 9일간의 숙성과정 중 김치의 chitinase 활성과 조직감의 변화를 측정한 결과는 다음과 같았다. 김치의 주요 재료들은 쪽파(특히 잎부분)＞마늘＞부추>대파(특히 잎부분) 순으로 chitinase 활성을 나타내었다. 김치숙성 중의 chitinase 활성은 김치액이 김치조직 보다 월등히 높게 나타났으며 각 김치시료간의 효소활성 차이도 김치액에서 더 뚜렷하게 나타났다. 김치액에서의 chitinase 활성은 숙성이 진행됨에 따라 점차적으로 감소한 반면, 김치조직에서의 chitinase 활성은 숙성 3일 또는 5일까지 증가한 후 감소하였다. 그러나 김치조직과 김치액 모두에서 대조구보다 부추첨가구가 더 높은 chitinase 활성을 나타내었으며 부추첨가구에서는 부추첨가량이 증가할수록 높은 chitinase 활성을 보였다. 숙성이 진행됨에 따라 모든 시료구에서는 김치조직의 침투관통력은 감소하였으며 부추첨가량에 따른 차이는 미미하였으나 대조구가 숙성 전 기간동안 가장 낮은 침투관통력을 보였다. 이상의 결과를 종합해보면 부추첨가는 김치 숙성 중 부추의 chitinase 활성에 의해 새우젓 등의 키틴질을 분해하여 chitosan을 형성하므로서 김치의 조직을 향상시키는 것으로 생각된다.

• 농약과학회지
• /
• 제16권4호
• /
• pp.328-335
• /
• 2012

경채류로 분류될 수 있는 쪽파에 대한 살균제 dimethomorph와 pyraclostrobin의 잔류특성을 조사하였다. 수확일을 기준으로 각각 1주일 간격으로 2회 살포한 후 수확당일, 수확 3일전, 수확 7일전, 수확 10일전 및 수확 14일전에 시료를 수거하여 잔류량을 조사하였다. Dimethomorph의 경우 수확당일에는 26.31 mg/kg에서 39.08 mg/kg의 잔류수준을 나타내었으나 시간이 경과함에 따라 그 잔류량은 감소하여 수확 14일전 살포구에서의 잔류량은 6.86 mg/kg에서 9.34 mg/kg으로 나타났으며, pyraclostrobin의 경우도, 수확 당일 살포구에서의 농약 잔류량은 13.46 mg/kg에서 39.08 mg/kg으로 나타났으나 수확 14일전 살포구에서는 3.57 mg/kg에서 5.21 mg/kg으로 나타났다. 수확당일의 잔류량을 기초하여 작물 중 농약살포액의 부착량을 환산한 결과 dimethomorph의 경우 274.34~345.84 mL/kg, 그리고 pyraclostrobin의 경우는 213.65~343.33 mL/kg 나타내었다. Dimethomorph와 pyraclostrobin의 생육기간 중 농약의 분해소실 정도를 조사한 결과 dimethomorph의 경우 분해반감기가 6.95~7.45일, pyraclostrobin은 7.15~7.45일로 두 농약의 쪽파에서의 분해반감기는 비슷하였다.

• 한국식품영양과학회지
• /
• 제27권6호
• /
• pp.1071-1076
• /
• 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.

• 한국유기농업학회지
• /
• 제20권2호
• /
• pp.201-209
• /
• 2012

본 시험은 유기농업 파 및 고추재배를 위하여 호밀과 헤어리베치를 겨울에 윤작하여 잡초 발생량 억제에 미치는 효과를 검토하기 위하여 수행되었다. 파 재배구에서 호밀을 토양에 환원하지 않은 처리구에 비해 호밀을 환원하였을 경우 잡초발생량을 52% 경감시켰다. 고추 재배구에서는 그러한 효과가 뚜렷하게 관찰되지 않았다. 파 재배시 어저귀, 참방동사니, 바랭이와 같은 초종은 호밀뿌리 분비물에 의해 발아가 억제되는 경향이었으나 헤어리베치는 그러한 발생억제 효과가 크지 않았다. 파 재배시 호밀 환원은 잡초발생량을 경감시켰고 잡초의 종 다양성 지수를 증가시켰다.

• Preventive Nutrition and Food Science
• /
• 제2권3호
• /
• pp.207-213
• /
• 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).

• 한국유기농업학회지
• /
• 제20권2호
• /
• pp.143-159
• /
• 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.

• 한국식생활문화학회지
• /
• 제14권1호
• /
• pp.57-65
• /
• 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.

• 동아시아식생활학회지
• /
• 제4권3호
• /
• pp.147-169
• /
• 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.

• 한국식품저장유통학회지
• /
• 제20권3호
• /
• pp.296-303
• /
• 2013

본 연구에서는 동결채소의 저장 중 품질 변화를 측정하여 동결채소의 장기저장 가능성과 이용 가능성을 모색해 보고자 하였다. 수확직후 여러 가지 채소는 선행실험을 통한 최적 조건에서 blanching 처리한 후 $-40^{\circ}C$에서 24시간 동안 급속동결시켜 $-20^{\circ}C$에서 저장하면서 분석하였다. 동결시킨 취나물, 콩나물, 얼갈이배추, 애호박 및 대파는 저장 기간 12개월 동안 색도의 증가와 감소가 크게 나타나지 않았다. 취나물, 애호박 및 대파의 경도는 저장기간 동안 비슷한 수준을 유지하였고, 얼갈이배추는 약간 증가하는 경향을 나타내었다. 반면에 콩나물의 자엽부와 배축부는 저장 6개월째에 경도가 큰 폭으로 증가하는 경향을 나타내었다. 저장기간 동안 취나물의 총균수는 $10^3$ CFU/g 수준을 콩나물, 얼갈이배추, 애호박 및 대파는 $10^2$ CFU/g 수준을 유지하였으며, 대장균군은 모든 시료에서 검출되지 않았다. 관능검사는 외관, 색, 이취, 조직감 그리고 맛 등의 전반적인 품질 요소들을 종합하여 전체기호도를 조사한 결과 5점을 marketable의 한계점으로 두었을 때 저장기간에 따른 동결채소의 상품성에는 큰 문제가 없는 것으로 나타났다. 따라서 동결 취나물, 콩나물, 얼갈이배추, 애호박 및 대파는 동결저장 12개월까지 저장 안전성이 있는 것으로 판단된다.

• 한국환경농학회지
• /
• 제9권2호
• /
• pp.121-131
• /
• 1990

도시생활하수의 처리에서 생산된 물질인 sludge를 토양개량제로 토양에 처리하여 재배한 식물체중 Cd 및 Zn의 흡수 축적되는 정도를 비교분석하기 위하여, sludge를 0. 22.5, 45.0, 90.0t $ha^{-1}$ 수준으로 토양에 처리하고 쪽파, 무우, 감자, 배추 등 4종의 작물을 pot 재배하여 각 식물체 부위별 Cd 및 Zn 농도를 분석하고 토양중에서 의 이들 중금속 농도의 증가 요인과 식물체중의 Cd 및 Zn함량 증가와의 관계를 통계분석한 결과는 다음과 같다. 1. 공시작물체 중의 Cd 및 Zn 함량은 sludge 처리량이 증가할수록 증가하였다. 2. 공시작물 뿌리중의 Cd 및 Zn함량도 sludge 처리량이 증가할수록 증가하였으며 쪽파>감자>배추>무우순으로 증가하였다. 3. 작물별 잎중의 Cd 함량은 쪽파>무우>감자>배추 순으로 증가하였고 Zn 농도는 배추>감자>무우>양파 순으로 증가하였다. 4. 식물체 부위별 Cd농도가 가장 낮았던 부위는 감자의 괴경, 무우뿌리, 배추잎으로 그 범위가 0.03-0.12ppm 이었다. 5. Sludge 90.0t $ha^{-1}$ 수준으로 토양에 처리하여 재배한 식물체 중의 Cd함량은 부위에 따라 원토양에서 재배한 식물체중 함량의 1.2-10배까지 흡수축적 되었고, Zn함량은 0.4-2.3배 증가하였다 6. Sludge처리에 의한 Cd 및 Zn농도 증가에 대한 식물체 부위 중의 흡수 축적율은 쪽파의 뿌리에서 Cd의 경우를 제외하고는 거의 일정하였다.