• 생물환경조절학회지
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• 제16권4호
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• pp.372-378
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• 2007

본 연구는 칼륨의 시비농도를 인위적으로 조절하여 잎들깨의 생장과 결핍증상 발현에 미치는 영향을 구명하고, 생육을 우수하게 유지할 수 있는 식물체 및 토양의 한계농도를 밝히기 위하여 수행하였다. 칼륨 결핍 증상은 노엽에서 시작되었으며, 노엽의 가장자리가 황변하고, 황변된 부위가 점차 갈색으로 변화되었으며, 갈변 후 괴사하였다. 칼륨 시비농도를 8mM까지 높일 경우 엽장과 줄기직경이 길거나 굵어졌으며, 생체중 및 건물중이 무거워지고, 엽록소 함량이 감소하였다. 생육이 우수하였던 K 8mM 시비구의 식물체당 건물중과 K 함량이 5.01g과 2.76%였으며, 생장억제를 방지하기 위해서는 1.7% 이상의 K 함량을 가져야 한다고 판단되었다. 칼륨을 8mM로 시비한 처리의 엽병추출액내 K 농도가 $12,289mg{\cdot}kg^{-1}$였고, 1:2로 추출한 토양농도가 $11.65mg{\cdot}L^{-1}$였으며, 엽병추출액은 $8,700mg{\cdot}kg^{-1}$이상, 토양용액은 $4.5mg{\cdot}L^{-1}$을 유지하도록 시비하여야 수량 감소를 방지할 수 있다고 판단되었다.

• 한국응용곤충학회지
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• 제59권4호
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• pp.303-309
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• 2020

차먼지응애(Polyphagostarsonemus latus)는 잎들깨에서 잎을 직접적으로 가해하여 농가 소득에 치명적인 피해를 야기하고 있지만 표본단위가 설정되어 있지 않아 적절한 표본 조사가 이루어지지 못하는 상황이다. 따라서, 본 연구에서는 잎들깨의 주내분포 연구를 통하여 표본단위와 최적표본수를 제시하고자 수행하였다. 차먼지응애는 하나의 들깨잎에서 엽병 부위를 중심으로 개체가 형성되어 전체잎으로 퍼져나가는 특징을 보였으며, 이때 기간은 접종 후 25일이 소요되었다. 단위면적당 차먼지응애의 밀도를 조사한 결과, 접종 후 경과 기간에 관계없이 신초에서의 밀도가 중엽과 성엽보다 높아 대표성을 띠기 때문에 표본단위는 신초가 적합할 것으로 판단되었다. 주당 표본수는 1개의 신초에 있는 알과 약성충 모두를 조사할 경우 정밀도 0.25를 충족할 것으로 추정되었다. 따라서, 시설 잎들깨에서 차먼지응애의 표본조사는 주당 1개의 신초에서 알과 약성충을 조사 할 때 가장 정확도가 높고 경제적이었다.

• 생명과학회지
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• 제12권6호
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• pp.654-660
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• 2002

본 연구는 들깻잎 첨가와 도체 등급이 돈육소시지의 저장성에 미치는 영향을 검토하기 위하여, B 및 I 등급 원료육에 들깻잎을 첨가한 것과 첨가하지 않은 것 4 종류의 돈육소시지를 제조하였다. 돈육소시지의 L＊값은 제조직후가 가장 높았으며, 들깻잎을 첨가한 것이 낮게 나타났다. B 등급 돈육소시지의 a＊값은 저장 8주 째에 가장 낮았고, 들깻잎을 첨가한 B 등급 돈육소시지는 저장 4주 째에 가장 높았으며, E 등급 및 들깻잎을 첨가한 E 등급 돈육소시지는 저장 중 현저한 변화가 없었다. 그리고 들깻잎을 첨가한 것이 첨가하지 않은 것보다 a＊값이 낮았으며, b＊값은 들깻잎을 첨가한 돈육소시지가 높았다. 들깻잎을 첨가한 돈육소시지의 아질산 잔류량은 저장 2주까지 큰 폭으로 감소하였으나, 첨가하지 않은 것은 4주까지 큰 폭으로 감소하여서 들깻잎의 첨가가 아질산 잔류량의 감소에 영향을 미쳤다. B 등급 및 들깻잎을 첨가한 B 등급 돈육소시지의 pH는 4주까지 감소하다가 6주부터 증가하였다. VNN 함량은 저장초기 6.7~8.4mg%이던 것이 저장 중 증가하여 8주 째에는 16.1~19.5mg%를 나타내었다. 돈육소시지의 TBARS는 저장 중 증가하였으며, 들깻잎을 첨가한 것이 첨가하지 않은 것보다 저장 중 더 낮았다. 총균수는 모든 돈육소시지가 저장기간에 따라 증가하였으며, 증가폭은 들깻잎을 첨가한 것이 낮았다.

• 생물환경조절학회지
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• 제16권4호
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• pp.365-371
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• 2007

본 연구는 질소의 시비농도를 인위적으로 조절하여 잎들깨를 관비재배 하면서 질소의 시비수준이 생장과 결핍증상 발현에 미치는 영향을 구명하고, 생육을 우수하게 유지할 수 있는 식물체 및 토양의 한계농도를 밝히기 위하여 수행하였다. 질소 무시비구에서 지상부 식물생육의 심한 억제 현상과 노엽의 엽신 전체가 황화된 후 점차 괴사하는 결핍증상이 나타났다. 질소 시비농도가 높아질수록 정식 75일 후의 생체중과 건물중이 무거워졌고, 엽병 추출액의 $NO_3-N$ 농도와 토양 $NO_3-N$ 농도가 높아졌으나, 20mM 시비구에서는 질소과잉증상이 나타났다. $10{\sim}15mM$ 시비구에서 가장 바람직한 생장을 보였으며, 이때의 질소 함량은 건물중 기준으로 $0.9{\sim}1.25%$, 엽병추출액 및 1:2 추출법으로 분석한 토양의 $NO_3-N$ 농도가 각각 $800{\sim}3,300mg{\cdot}kg^{-1}$ 및 $28.7{\sim}47.3mg{\cdot}L^{-1}$ 범위에 포함되었다.

• 원예과학기술지
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• 제31권2호
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• pp.231-238
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• 2013

Perilla frutescens, which comprises var. frutescens and var. crispa, has been cultivated traditionally in Asian countries as an edible oil, leaf vegetable, and medicinal crop. To evaluate the lipophilic phytonutrient properties of P. frutescens, we selected 54 Perilla accessions [19 landraces of var. frutescens (FL), 22 weedy type var. frutescens (FW), 9 weedy type var. crispa (CW), 2 cultivars of var. frutescens widely cultivated for seed oil (FCS), and 2 cultivars of var. frutescens cultivated as a leaf vegetable (FCL)] and analyzed their seeds and leaves for vitamin E, squalene, and phytosterols. Among the four vitamin E isomers analyzed, ${\gamma}$-tocopherol was the major form of vitamin E in seeds, whereas ${\alpha}$-tocopherol was the major form in leaves of all types of P. frutescens. The highest total vitamin E content in seeds was present in FL ($170.0mg{\cdot}kg^{-1}$), whereas that in leaves was highest in FCL ($358.1mg{\cdot}kg^{-1}$). The highest levels of squalene in seeds and leaves were in FL ($65.5mg{\cdot}kg^{-1}$) and CW ($719.3mg{\cdot}kg^{-1}$), respectively. Among the three phytosterols, ${\beta}$-sitosterol occurred in the highest amount in both leaves and seeds of all of the crop types. Phytonutrient contents were comparatively higher in leaves than in seeds of all crop types. All of these results suggest that the consumption of leaves and seeds of Perilla crops could be beneficial to human health, as Perilla possesses considerable amounts of various lipophilic compounds.

• 한국환경농학회지
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• 제30권4호
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• pp.453-458
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• 2011

BACKGROUND: Coleosporium plectranthi, an obligate parasite, which is responsible for the rust disease of Perilla frutescens, a plant in Korea, commonly known as Perilla. All rusts are obligate parasites, meaning that they require a living host to complete their life cycle. They generally do not kill the host plant but can severely reduce growth and yield. Food and feed spoilage fungi cause great economic losses worldwide. It is estimated that between 5 and 10% of the world food production is wasted due to fungal deterioration. Rust disease of Perilla is highly frequent and is widely spread in Korea. The present study was designed to investigate a novel media for the urediniospore germination in vitro and anti-rust activity as well as GC-MS analysis of oak pyroligneous liquor. METHOD AND RESULTS: Urediniospores were collected from the infected leaf of Perilla. Spore suspension was made and the suspension was inoculated in the 2% water agar media with proper humidity, then they were incubated at $26^{\circ}C$ for 56 hrs. The GC-MS analysis of the oak pyroligneous liquor was also done to check the chemical composition. GC-MS analysis of the wood vinegar was found 15 compounds, among them o-mthoxyphenol (25.93%), 2,6-dimethoxyphenol (16.06%), 4-methylenecyclohexanone (10.69%), 2,3-dihydroxytoluene (7.84%), levoglucosane (6.14%) and propanoic acid (5.32%) were the major components. Different concentration of the oak pyroligneous liquor was used, and spore inhibition was recorded on the basis of spore counting. The best results were noted at the concentration of 50% solution where 31.8% spores were inhibited. CONCLUSION: On the basis of the chemical composition of the oak pyroligneous liquor and the activity recorded we can use it as an anti-rust agent.

• 한국자원식물학회지
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• 제33권1호
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• pp.40-49
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• 2020

The objectives of this study were to evaluate total phenolic content (TPC) and individual phenolic compounds in leaves of perilla genetic resources, assess whether they could be used as distinguishing factor among germplasms, and evaluate their relationship with some quantitative and qualitative morphological characters. TPC and individual phenolic compounds were determined using Folin-Ciocalteu method and UPLC-PDA system, respectively. Wide variations in TPC (7.99 to 133.70 mgGAE/g DE), rosmarinic acid (ND to 21.05 mg/g DE), caffeic acid (ND to 1.17 mg/g DE), apigenin-7-O-diglucuronide (ND to 2.21 mg luteolin equivalent (mgLUE)/g DE), scutellarein-7-O-glucuronide (ND to 5.25 mg LUE/g DE), and apigenin-7-O-glucuronide (ND to 2.81 mg LUE/g DE) were observed. Intensities of green pigment at abaxial and adaxial leaf surfaces were positively correlated with phenolic compounds whereas leaf length and width had negative correlation. Purple pigmented accessions were shorter in leaf length and width but exhibited higher amount of phenolic compounds compared to green pigmented accessions in most cases. Leaf shape was not related with content of phenolic compounds, color of leaves, and length/width of leaves. TPC and individual phenolic compounds along with morphological characters could be useful distinguishing factors for perilla genetic resources.

• 한국환경농학회지
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• 제31권3호
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• pp.224-228
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• 2012

적색 LED를 이용한 들깨의 개화억제를 위한 일장연장처리 기술을 개발하기 위하여 적색광에 대한 들깨의 개화와 생육반응을 검토하였다. 들깨는 적색광에 의한 일장연장 처리로 개화가 억제되었으나 초적색광 조사로 개화하여 광가역성을 나타냈다. 인공생육실 환경하에서 적색광 $0.177{\mu}mol/m^2/s$ (PAR : $0.62{\mu}mol/m^2/s$)로 일장연장 처리시 들깨의 개화가 억제되었다. 비닐하우스 시험포장에서 적색광 $0.2{\mu}mol/m^2/s$ 처리(PAR : $0.7{\mu}mol/m^2/s$)는 관행의 백열등 30 Lux 처리와 같이 개화하지 않고 영양생장을 지속하였다. 적색 LED장치를 이용한 일장연장 처리는 관행의 백열등 처리보다 들깨의 초장은 3%, 엽수는 7%, 엽생체중은 21%, 엽면적은 19% 증가시키는 경향이었다.

• 동아시아식생활학회지
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• 제5권2호
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• 한국식생활문화학회지
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• 제10권5호
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.