• Food Science and Preservation
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• v.21 no.4
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• pp.544-548
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• 2014

This study was conducted to investigate the effects of various heat treatments on the microbial reduction and germination of red radish seeds for the development of effective and economical sterilization methods of improving microbial safety without reducting the germination rate. Hydrothermal treatment was conducted at 60, 65, 70, 75, 80, and $90^{\circ}C$ for 30 and 60 seconds, and dry heat treatment was performed at 70, 80, 90, and $100^{\circ}C$ for 5 minutes. In the seeds that underwent the hydrothermal treatment, time had little effect on the microbial reduction. There was no significant microbial reduction over time. However, there was significant microbial reduction as temperatures increased (p<0.001). The total plate count (TPC) was reduced by more than 3 logs, and Listeria monocytogenes was not detected at temperatures above $70^{\circ}C$. In the seeds that were subjected to the dry heat treatment, the TPC and the population of the L. monocytogenes were significantly reduced as the temperatures increased (p<0.001). After treatment at $100^{\circ}C$ for 5 minutes, the TPC and the L. monocytogenes were reduced by 3 logs. As with the microbial reduction, time had little effect on the germination. There were no significant changes in the germination after the hydrothermal treatment over time; but at the temperatures above $75^{\circ}C$, the germination rate significantly decreased as the temperature increased (p<0.001). When the seeds were soaked after the hydrothermal treatment, their germination was stimulated. The dry heat treatment at temperatures of $80^{\circ}C$ and higher significantly decreased the germination rate as the temperature increased (p<0.001). Dry heat treatment before the germination of the seeds soaked in distilled water for three hours significantly decreased the germination at temperatures greater than $90^{\circ}C$ (p<0.05). This study showed that appropriate heat treatments can increase the microbiological safety and germination of red radish seeds.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Food Science and Preservation
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• v.16 no.6
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• pp.971-976
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• 2009

The consumption of raw sprouts has increased in popularity worldwide because the food is natural and healthy. However, in Korea, nothing is known on the safety standards of sprout producers or changes in the microbial populations of sprouts during sprouting. We evaluated the microbial safety and quality of sprouts during each step in the sprouting process. Bacteriological analysis showed that seeds had a Total Plate Count (TPC) ranging from 3.04 - 5.21 log CFU/g and coliform counts ranging from 1.80 - 3.86 log CFU/g. TPC and coliform counts increased rapidly during the sprouting process to attain values of 6.99 - 8.26 and 3.70 - 7.15 log CFU/g, respectively, regardless of decontamination of seeds with commercial sanitizer. TPC and coliform counts were on high level after sprouts were washed. Escherichia coli was detected in samples of domestic radish sprouts at all stages from seed to storage, rape sprouts in the stages from soaked seed to storage, and red radish sprouts during sprouting, and no sanitizer was used in any of these processes. Untreated red radish sprouts were also positive for Bacillus cereus at all processing steps and Listeria monocytogenes after germination. However, pathogens were not detected at any sprouting stage of seeds treated with sanitizer. It is necessary to carefully control commercial sprouting, and to develop HACCP guidelines applicable to all sprouting processes, commencing at the first step in raw seed production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.758-764
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• 1995

A survey on the kimchi preference among elementray school students in Pusan was conducted in April of 1995 to get basic information needed for the development of special kimchi for the children. Total of 1100 children in 2nd, 4th and 6th grade from public and private elementary school participated in this survey. Sixty eight percent of students answered that they like kimchi. However, kimchi preference(17.6%) among other side dishes-pork cuttlet.ham.sausage(54.1%), egg roll(9.4%), soysauced beef(8.2%), toasted laver(6.3%), bean sprout namul(3.0%), danmooji(1.0%), and squash namul(0.4%)-was relatively low. It can be interpreted that elementary school student prefers processed food specially animal food to kimchi. The hot taste of the kimchi was the number one reason of their dislike of kimchi, and it was the most important reason for those also like kimchi. Thus it can be thought as the representative taste of kimchi. Chinese cabbage kimchi was found to be the most favorite kimchi and kakdugi(seasoned pickles of cubed radish), nabak-kimchi(mildly seasoned water based kimchi that is mixture of chinese cabbage and cubed radish) and jchonggag kimcchi(seasoned pickles of pony tail radish) and cucumber kimchi were followed in order. Among the various ingredients in kimchim children like cabbage best but they didn't like galic, ginger, green onion and fermented fish sauce which give strong flavor in kimchi.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.4
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• pp.377-383
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• 1997

Studies were conducted on the nature of allelopathic effect of the substances in the waste of ginkgo leaves from pharmaceutic factory. In the first step, to find out whether there was any allelophatic effect, young seedlings of radish and rice were grown in the water (crude) extract of ginkgo leaf waste and in different liquid/lquid partitioned fractions of EtOAc at pH 9, EtOAc at pH 3, and BuOH. As second step, attempts were made to isolate and identify the allelophatic substance in different liquid/liquid partitioned fractions using GC/MS and NMR techniques. The water (crude) extract of ginkgo leaf waste retarded the growth of radish seedlings under 10% concentration. In case of rice seedlings, the water extract of ginkgo leaf extract showed adverse effect on the growth when combined with $3.3{\times}10^{-6}M$ gibberellin A3. All of the liquid/liquid fractions of crude extract showed strong retardation of seedling growth of radish and rice at the concentration of 1%. Allelophatic substance was isolated from the crude extract using liquid/liquid partition, column chromatography and HPLC techniques. The analytical results of isolated componet using GC/MS and NMR proved that the allelophatic substance in the ginkgo leaf wastes is catechol; one of phenol compounds. Based on the experiences current study, a practical method for the testing of allelophatic effect of crude extract of some materials was proposed. In this method, rice seeds were allowed to sprout until the length of coleoptile to reach 0.5 mm. Such seedlings were submerged in the solution containing supposedly allelophatic substance and the length of shoot and root was measured 3 days after treatment.

• Journal of Bio-Environment Control
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• v.28 no.3
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• pp.265-272
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• 2019

The purpose of this study was to investigate the effects of LED and QD-LED (Quantum Dot) irradiation on seed germination, antioxidant ability, and microbial growth, during red radish (Raphanus sativus L.) sprouts cultivation. Irradiated light was blue, red, blue + red and blue + red + far red (QD-LED) lights, and the controls were a fluorescent lamp (FL), and dark condition. Germination rate of red radish was highest in the dark condition. The plant height and fresh weight of red radish sprouts that irradiated each light for 24 hrs after 7 days growing in dark condition, did not shown significantly difference among treatments. After 24 hrs of light irradiation, cotyledon green was best in blue + red light, and the red hypocotyl was excellent in blue light and QD-LED light. DPPH and phenol contents were high in dark and blue + red light treatment, and anthocyanin content was high in blue light and QD-LED light. Total aerobic counts were similar in all treatments and did not show bactericidal effect, whereas E. coli count was lowest in QD-LED light treatment, and yeast and mold counts were lowest in FL only treatment. Results suggest that when red radish seeds were germinated in dark condition and cultivated for 7 days as sprouts, and then treated with blue light or QD-LED light for 24 hrs, the seeds produced good quality red radish sprouts with greenish cotyledon, reddish hypocotyl, high anthocyanin content, and lower level of E coli contamination.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.5
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• pp.473-479
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• 1994

A seed coating system was developed to screen non-viable seeds in the Brassicaceae. The crops studied were radish, chinese cabbage, broccoli, cauliflower and brussel sprout. Sinapine leaked more from artificially deteriorated seeds than non-deteriorated seeds. Seed coating with cellulose was to trap the sinapine leakage in the non-viable Brassicaceae vegetable seeds. The seeds were first hydrated, then coated with cellulose powder to capture the leakage. Coated seeds were dried, then sorted two fractions-fluorescent seeds and non-fluorescent seeds under the UV light. The ratio of the fluorescent seeds were higher in bad seedlot than good one. The germination rate were increased 3∼35% by eliminating the fluorescent seeds in tested Brassica vegetable seeds. Sowing non-fluorescent seeds resulted in a greater percent normal seedling than non-coated seeds in all seedlots. The fluorescent seeds contained a high percentage of the dead and abnormal seedlings.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.897-910
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• 2018

The purpose of this study was to examine sodium intakes from soup, stew and noodle in school lunch using sodium content database separately developed for the solid part, liquid part of soup and stew (liquid based dishes) in middle school students. Two hundred fifty two middle school students in Seoul were asked about awareness towards reducing sodium intake and soup/stew intake provided in school lunch in September 2015. Only 68% of students were aware of the 'Day without soup/stew' event and why those events were held. Girls tend to consume more all solid and liquid parts of soups than boys in Miso soup (50.0% vs 36.2%), Bean sprout soup (56.6% vs 44.8%), Seaweed soup (61.8% vs 45.7%), Beef Radish soup (61.8% vs 59.5%), and Korean pasta soup with Kimchi (58.1% vs 46.6%). Average sodium intake from soup/stew/noodle dishes in school lunch was $379.6{\pm}183.9mg$ if behaviors of eating solid or liquid parts were considered and $556.8{\pm}190.6mg$ if behaviors of eating solid or liquid parts were not considered. Based on the results, the difference of sodium intake depends on the consuming behaviors of liquid parts of soup and stew dishes. It is necessary to establish and use a sodium database for each solid part and liquid part separately in soup, stew and noodle dishes to assess more accurate sodium intake. Education on the reduction of sodium intake through proper behaviors is salient in the achievement of a healthy diet.