• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.

• Korean Journal of Agricultural and Forest Meteorology
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• v.6 no.3
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• pp.190-195
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• 2004

This study investigated effects of water content in leaf, leaf acidity, bark acidity and water soluble sulfur contents by vehicle. The results were as follows: The average water content in Pinus Koraiensis leaves at Cheongpyoung and Chuncheon were 49% and 51 % respectively. The average leaf acidity and bark acidity at Cheongpyoung and Chuncheon were respectively pH 4.8 and pH 4.9 in leaf, pH 5.3 and 5.4 bark. The average water soluble sulfur content in leaves showed a significant difference between Cheongpyoung and Chuncheon of 0.133% and 0.053% respectively.

• Journal of the Korean Professional Engineers Association
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• v.18 no.4
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• pp.12-22
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• 1985

This investigation was attempted to determine changes in chlorophyll. Pheophytin content PH and titratable acidity during young redish Kim chi fermentation. Young redishes divied in to leaf and vein and fermented in dark room for 35 days at 10$^{\circ}C$ after pickling each group. Samples were collected at 5 days interval for the chemical analysis. The following results were obtained. 1. Chlorophyll content in young redish was decreased by decreasing PH during fermentation periods. Chlorophyll content decreased from 11.60mg/g to 7.62mg/g in leaf, from 0.48mg/g to 0.33mg/g in vein respectively during 35 days fermentation periods. In contrast to chlorophyll. pheophytin content increased as chlorophyll content decreased during the period. The ratio of chlorophyll a and b content in young redish about 3 : 1 in leaf and vein and decreased nearly the same ratio during fermentation periods. In case of pheophytin a and b it was increased without any relation with the ratio chlorophyll a and b. In generally, the optimum PH for eating was known 4.3 to 5.0. Young redish Kim chi was reached the optimun PH at 15 to 25 days of fermentation at 10$^{\circ}C$. At this periods. Chlorophyll content varied from 11.32mg/g to 9.30mg/g for leaf and from 0.43mg/g to 3.37mg/g for vein, respectively. 2. Titratable acidity(as lactic acid) was increased to 0.54% in leaf at 20 days fermentation period during Kim chi fermentation. and nearly unchanged until 30days. At the end of fermentation period the titratable acidity was about 0.30％. Titratable acidity was increased as decreasing pH. and the correlation coefficients was -0.92 in leaf and -0.77 in Vien. 3. Correlation between titratable acidity and chlorophll, pheophytin content was not significant statistically.

• Korean Journal of Agricultural and Forest Meteorology
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• v.4 no.4
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• pp.219-223
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• 2002

This study investigated effects of bark acidity, leaf acidity and water soluble sulfur contents by SO$_2$, 1-2 seedling of Prunus yedoensis and Ligustrum obtusifolium were treated 5 level (0. 0.5, 1, 2, 4 ppm) of SO$_2$. The tallowing results were obtained; In the case of bark and leaf acidities, pH values decreased as SO$_2$ concentration was high. Prunus yedoensis compare with Ligustrum obtusifolium had high relative susceptibility because rates of increase in bark and leaf acidities were high according to SO$_2$ concentration. Water soluble sulfur contents in the leaves also increased as SO$_2$ concentration was high. Prunus yedoensis compare with Ligustrum obtusifolium had high relative susceptibility because increase rates of water soluble sulfur contents in the leaves were high according to SO$_2$ concentration.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.215-221
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• 2001

Mustard leaf kimchi added different ratios of pumpkin powder(P) and green tea powder(G) were investigated by measuring changes of physicochemical, microbiological and sensory characteristics during fermentation at 5℃. The pH and total acidity were changed slowly until 20 days, and then changed rapidly for 20∼40 days in all mustard leaf kimchi groups. The pH and acidity of mustard leaf kimchi added 0.5% G was the most slowly changed compared to the other groups. Reducing sugar content was highest in mustard leaf kimchi added 0.5% P at early stage of fermentation, but the reduing sugar content of this mustard leaf kimchi group was decreased more rapidly than those of the other groups during fermentation. The numbers of lactic acid bacteria and total bacteria were highest in 0.5% P added group and lowest in 0.5% G added group. The mustard leaf kimchi added 0.3% P and 0.2% G was relatively high in number of Leuconostoc sp., on the contrary low in Lactobacillus sp. compared to the other groups during fermentation. Changes of Hunter's color values, especially yellowness, and hardness were smaller in each mustard leaf kimchi added 0.5% G, and 0.3% P and 0.2% G than the other groups. Sensory scores of taste, odor and overall acceptability were highest in mustard leaf kimchi added 0.3% P and 0.2% G. Based on these results, it is suggested that mustard leaf kimchi added 0.3% P and 0.2% G was the best group among mustard leaf kimchi groups.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1063-1071
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• 2008

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at $5^{\circ}C$ for 8 weeks. The initial pH and total acidity were approximately 5.7 and, 0.36%, respectively. During fermentation, pH decreased and total acidity increased. Initial contents of reducing sugar and salt were 2.1% and were 2.7 mg/g, respectively. Reducing sugar gradually decreased during fermentation. Growth of cells from mouse cancer cell lines (L12l0 and P338D1) and human cancer cell lines (HepG2 and WiDr) were all decreased by MLK. VM and CM did not affect growth. More potent growth inhibition effects were exhibited by water versus hexane extracts of MLK, and by MLK fermented for 3 weeks versus 6 weeks. However, when applied to control NIH/3T3 cells at the same concentrations, MLK exhibited no cytotoxicity, and cell growth was unimpeded.

• Journal of Korean Society of Forest Science
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• v.77 no.2
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• pp.223-228
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• 1988

To select $SO_2$-resistant tree species, leaf disks of 6mm in diameter, cut from the leaves of 6 species (Wistaria floribunda, Magnolia obovata, Rosa multiflora, Liriodendron tulipifera, Robinia pseudo-acacia and Acer palmatum) were floated on 25ml of testing medium and placed on laboratory under fluorescent lamp (1,500 Lux) for 20 hours. Chlorophyll content and acidity of the testing medium were measured. Testing medium was prepared by diluting $H_2SO_4$, $H_2SO_3$ and $Na_2SO_4$ with distilled water for various stoichiometric $SO_2$ concentrations, 0, 25, 50, 100 and 250 ppm. Total chlorophyll content was more decreased after treatment than before treatment, and was decreased more severely in $H_2SO_3$ sources, followed by $H_2SO_4$ and $Na_2SO_4$, sources. Decreasing rate of total chlorophyll content was generally large in Acer palmatum. Magnolia obovata and Wistaria floribunda, and was relatively small in Rosa multiflora, Liriodendron tulipifera and Robinia pseudo-acacia. Decreasing rate of chlorophyll content may be useful index for judging susceptifility of the leaf to $SO_2$. The acidity of the testing medium was generally decreased after treatment, and it means that cell leakage was occurred during treatment. The differences in medium acidity between before and after treatment may be poot index for susceptibility of the leaf to $SO_2$ owing to the difference among tree species in development of leaf mesophyll, acidity maintaining mechanism and butter capacity of the leaf tissue.

• Food Science and Preservation
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• v.10 no.4
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• pp.517-521
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• 2003

This study was conducted to investigate the presevative effect of chitosan on soybean leaf kimchi. Three different kinds of chitosan, molecular weihts(M.W) of 2,000, 30,000 and 300,000, were used. Kimchi, prepared by adding chitosan in 0.5% solution or control, was examined for evaluation of pH, acidity, vitamin C and number of Lactic acid bacteria during fermentation at 10$^{\circ}C$ for 20 days. As a result, the pH decreased and acidity increased with increasing fermentation periods. Kimchi with chitosan of M.W 30,000 showed Bower pH, higher acidity, more consitutional vitamin C content, and lower number of tactic acid bacteria than any other treatment. This results suggest that chitosan of M.W 30,000 could be more effective material in presenation of soybean leaf kimchi.