• Journal of Bio-Environment Control
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• v.16 no.4
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• pp.372-378
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• 2007

This study was carried out to investigate the effect of potassium concentrations in fertigation solution on growth and development of nutrient deficiency symptoms of leaf perilla (Perilla frutesens). The nutrient concentrations in above ground plant tissue, petiole sap and soil solution of root media were also determined. Potassium deficiency symptoms developed in older leaves with marginal necrosis. The brown areas on the lower leaves enlarged rapidly and the margins became scorched. Elevation of K concentrations in the fertigation solution up to 8 mM increased the crop growth in leaf length, stem thickness, and fresh and dry matter production of above ground plant tissue. However, that decreased the chlorophyll contents. The 8.0 mM K treatment which showed the greatest growth had 5.01 g in dry weight and 2.76% in K content of above ground plant tissue, suggesting that maintaining K content higher than 1.7% is necessary for good growth of Perilla frutesens. The K concentrations in petiole sap and soil solution of 8.0 mM treatment were $12,289mg{\cdot}kg^{-1}\;and\;11.65mg{\cdot}L^{-1}$, respectively. These indicated that K fertilization to maintain higher than $8,700mg{\cdot}kg^{-1}$ in petiole sap and $4.5mg{\cdot}L^{-1}$ in soil solution are necessary to ensure good crop growth.

• Korean journal of applied entomology
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• v.59 no.4
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• pp.303-309
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• 2020

The populations of Polyphagostarsonemus latus (Acari: Tarsonemidae) have been causing serious economic damages to farmers by directly feeding on leaves of green perilla. However, sampling of P. latus is impossible because there is no suitable sample unit until now. Thus, this study was conducted to suggest suitable sample unit and required sample number for P. latus on green perilla. Individuals of P. latus started to occurr from the leafstalk within a leaf. They required approximated 25 days to spread to all areas within a leaf. New shoots would be a suitable sample unit for P. latus on green perilla because its density on shoots per ㎠ was always higher than the densities on fully grown and moderately grown leaves. Required sample number at D = 0.25 was estimated as a shoot when eggs, nymphs, and adults of P. latus were observed within a leaf. Therefore, Using this small sample unit for sampling of P. latus on green perilla could be economical and efficient.

• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Journal of Bio-Environment Control
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• v.16 no.4
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• pp.365-371
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• 2007

Objective of this research was to investigate the effect of nitrogen concentrations in the fertilizer solution on growth and development of nutrient deficiency in leaf perilla (Perilla frutesens). The nutrient concentrations in above-ground plant tissue, petiole sap and soil solution of root media were also determined. Nitrogen deficiency resulted in dwarfed growth, small leaves, and bright yellow color of older leaves. The leaves of deficient plants became uniform yellowing in color and finally necrosis occurred on the deficient leaves. Elevation of N concentrations in the fertigation solution from 0 to 20 mM increased the crop growth in leaf length and width as well as fresh and dry weights of above ground plant tissue. That also resulted in the increase of chlorophyll contents. However, light toxicity symptoms such as abnormal leaf surface appeared on crops grown in 20 mM N fertilization. The plant growth was commercially acceptable in the treatments of 10 and 15 mM N. The plants with acceptable growth had 0.9 to 1.25% in N contents of above-ground plant tissue, 800 to $3,300mg{\cdot}kg^{-1}$ in the $NO_3-N$ concentrations of petiole sap, and 28.7 to $47.3mg{\cdot}kg^{-1}$ in the $NO_3-N$ concentrations of soil solution (1:2 extract) at 75 days after transplanting.

• Horticultural Science & Technology
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• v.31 no.2
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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.

• Korean Journal of Environmental Agriculture
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• v.30 no.4
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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.

• Korean Journal of Plant Resources
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• v.33 no.1
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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.

• Korean Journal of Environmental Agriculture
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• v.31 no.3
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• pp.224-228
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• 2012

BACKGROUND: This experiment was conducted to investigate the effects of red light on inhibition of flowering and vegetative growth of perilla (Perilla Frutescens. L). METHODS AND RESULTS: To determine red light intensity for inhibiting floral induction of perilla 6h light plus daylength extension (17:00-23:00) with three different intensity of red lights 0.046, 0.114 and $0.177{\mu}mol/m^2/s$ were treated respectively, and control plants were grown under 11(06:00-17:00)/13(17:00-06:00)h light/dark environment. Red(660nm) and far-red(730nm) light were irradiated for night break treatment subsequently to investigate photoreversible flowering response of perilla 'Manchu'. The flowering was inhibited by night break with red light, but sequential far-red light induced floral induction of perilla. Perilla not flowered by red light intensity over $0.177{\mu}mol/m^2/s$. Red light of $0.2{\mu}mol/m^2/s$ was irradiated for 6 hours (20:00-02:00) with LEDs device in plastic house. Perilla not flowered and continued the vegetative growth by red light treatment and the plant length, number of leaves, fresh weight, and leaf area of perilla were increased by 3%, 7%, 21%, and 19%, respectively, compared to incandescent control. CONCLUSION: These results showed that red(660nm) light for daylength extension could be used to control flowering and to enhance production of perilla leaf.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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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.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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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.