• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.303-308
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• 2003

들깨(Perilla frutescens var. japonica)는 꿀풀과(Lamiaceae)에 속하는 1년생초로써 키는 60-90cm 정도이며, 줄기는 네모지고 곧게 서며 긴 털이 있다. 잎은 마주나고 달걀 모양원형으로 뾰족하며 밑부분은 둥글다. 잎은 길이 7-12cm, 나비 5-8cm로 톱니가 있고 앞면은 녹색이지만 뒷면에는 자줏빛이 돈다. 들깨는 식용계란, 돼지고기, 양식어류 등의 생산을 위한 기능성 보조식품의 사료와 한방에서는 만성위염, 기침, 위산과다 등의 약용으로도 쓰이고 있다. 또한 들깻잎은 특유의 향취로 인해 육류나 생선회, 영양탕 등의 음식점에서 상추와 함께 대량소비가 되고 있다. (중략)

• Journal of Bio-Environment Control
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• v.32 no.1
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• pp.34-39
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• 2023

Growth modeling in plant factories can not only control stable production and yield, but also control environmental conditions by considering the relationship between environmental factors and plant growth rate. In this study, using the expolinear function, we modeled perilla [Perilla frutescens (L.) Britt.] cultivated in a plant factory. Perilla growth was investigated 12 times until flower bud differentiation occurred after planting under light intensity, photoperiod, and the ratio of mixed light conditions of 130 μmol·m^-2·s^-1, 12/12 h, red:green:blue (7:1:2), respectively. Additionally, modeling was performed to predict dry and fresh weights using the expolinear function. Fresh and dry weights were strongly positively correlated (r = 0.996). Except for dry weight, fresh weight showed a high positive correlation with leaf area, followed by plant height, number of leaves, number of nodes, leaf length, and leaf width. When the number of days after transplanting, leaf area, and plant height were used as independent variables for growth prediction, leaf area was found to be an appropriate independent variable for growth prediction. However, additional destructive or non-destructive methods for predicting growth should be considered. In this study, we created a growth model formula to predict perilla growth in plant factories.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.02a
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• pp.225-230
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• 2003

들깨는 한국, 일본, 중국 등에서 신선엽채소, 절임, 약재, 공업용 등 다양한 쓰임새를 갖고 있을 뿐 아니라 안전농산물에 대한 소비자의 관심증가로 수요량이 점점 증가하고 있으며, 들깻잎 또한 식생활의 변화로 인한 육류와 더불어 수요량이 급격히 증가하여 기계화에 의한 대량생산은 충분히 경쟁력을 갖춘 작목으로 발전할 수 있다고 사료된다 (중략)

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2005.11a
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• pp.413-413
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• 2005

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.143-148
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• 1992

The antimutagenic effects of green-yellow vegetables toward aflatoxin B$_1$(AFB$_1$) and 4-nitroquinoline-1-ox-ide (4-NQO) using the Ames assay system with Salmonella typhimurium TA98 and TA100 were studied. Forty six to fifty percent of the methanol extracts of the vegetable samples inhibited the mutagenicity induced by AFB$_1$in TA98 and TA100. Perilla leaf, lettuce, broccoli, crown daisy, water dropwort, small water dropwort, red pepper, red pepper leaves, amaranth, spinach and radish root were significantly reduced the mutagenicity of AFB$_1$(p< 0.01). Whereas 25 out of 27 samples (93%) exhibited antimutagenicity toward a direct mutagen of 4-NQO (p< 0.01. 0.05). The samples which showed the strong antimutagenicity (>60%) were cabbage, kale, lettuce, broccoli, mustard leaf, green red pepper, green sweet pepper, spinach, amaranth, soybean sprout and immature pumpkin. The juices from the several samples also showed antimu-tagenic activity toward AFB$_1$. Cabbage, perilla leaf, small water dropwort and spinach reduced TAT100 revertants dose dependently in the range of 50-500$m\ell$/plate, however, cucumber and carrot showed little effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of Bio-Environment Control
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• v.2 no.1
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• pp.9-15
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• 1993

Chinese white cabbage, Chinese flat cabbage, lettuce, garland chrysanthemum, and green perilla were grown in nutrient solution culture to investigate the effects of various media and nutrient solutions. The culture media were sand, mixed substrate(peatmoss : sand= 1 : 1), and non-media(deep-flow culture). The nutrient solutions were Cooper's, Hoagland's, and Yamazaki's solution. Plants were grown under different treatments for three weeks. Generally, the growth was greatest in non-media culture and followed mixed substrate culture, and poorest in sand culture. In non-media culture, the growth of Chinese white cabbage, Chinese flat cabbage, lettuce, and green perilla was good in Yamazaki's solution. And regardless of nutrient solution, garland chrysanthemum was good in non-media culture. Relative chlorophyll was not different among the treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.5
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• pp.420-424
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• 2006

This experiment was conducted to elucidate the basic physiological phenomena of pollination and fertilization for breeding in perilla (Perilla frutescens) through different 6 varieties derived from 2 genera under 4 temperature conditions at day and night. The pollen germination was observed after 30 minutes and pollen tube reached the lower part of pistil after 1 hour from artificial pollination. Seed formation was affected by temperature condition and a variety. The early maturing variety 'YCPL 25' showed a poor seed formation rate under the night temperature below $15^{\circ}C$, but the late maturing variety 'YCPL263' did not lowered even though the night time temperature was $10^{\circ}C$. The function of pistil was long maintained under the low temperature from the fact that if the live pollen pollinate artificially to the flower that does not form seed under low temperature, fruiting was made. Pollen was created and pollen tube was developed in the time of petal becomes bigger than calyx in five varieties, 'YCPLl77-1' etc. However, pollen was made and pollen tube was made only 71% in a green chajogi 'YCPL205-1'. These physiological phenomena of pollination and fertilization could be applicable to the emasculation and an effective breeding in perilla.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.104-110
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• 1977

Vegetables are liberally taken to enhance the mineral, vitamin, and rouphage value of the diet. And calcium is an essential mineral at all ages, although the daily requirement varies with physiological status of the individual. On the other hand, oxalic acid is an unwanted constituent of several clinical disorders. It is therefore necessary to take into account the calcium as well as the oxalic acid content of the various calcium, foods. Oxalic acid, calcium, calcium/oxalic acid ratio and available calcium have been determined in 31 kinds of the Korean common vegetables. The results are summarized as follows; 1. The highest content of oxalic acid has been recorded in Amaranth. spinach and beet. It is respectively 1,100mg%, 619mg%, 550mg% in fresh sample. It is comparatively high in Leek, leavels of perilla, Mugwort, Chyi-leaves, green red pepper, Burdock. 2. Many vegetables have been calculated as below 2.0 in the calcium/oxalic acid ratio. 3. Avaiable calciumis much in Malaolitoria, Lettuce, Green onion whole, Green garlic, Wild onion, Cabbage and Radish root. 4. A food calendar is suggested as a guide to the proper selection of food items for normal individuals and for those suffering from urolithiasis, cardiovascular disease or calcium deficiency status.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.65-74
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• 1979

In order to observe the contents of some essential amino acids in Korean foods, total and free tryptophan, and available lysine in fifty kinds of Korean foods were analyzed by the sfectrophotometry. The results obtained are summarized as follows : 1) The tryptophan contents per 100g of soybean, wet green laver and skim milk were over 250 mg, and the contents Per g nitrogen in ginger, dried persimmon and chestnut were over 150 mg. 2) The free tryptophan contents per 100 g of soybean, small red bean, dried persimmon, ginseng stem were over 100 mg, ana the contents per g nitrogen in dried persimmon was over 150 mg. 3) The available lysine contents Per 100g of soybean, wet green laver and skim milk, fish(auchovy), dried yeast, casein and silkworm pupa were over 1000 mg, and the contents per g nitrogen in potato, perilla(wild sesame), red pepper, sausage and skim milk were over 300mg. 4) The contents of tryptophan and available lysine in soybean, green laver and skim milk were higher than in other samples. 5) In general, the contents of tryptophan and available lysine were abundant in seaweeds.