• Korean Journal of Agricultural Science
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• v.43 no.4
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• pp.567-574
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• 2016

This survey was conducted in 2015, following up on theed tthe occurrence of Turnip mosaic virus (TuMV) nationwide in radish and Chinese cabbage fields of 28 cities in South Korea. A total of 152 samples of Raphanus sativus and 29 samples of Brassica rapa, showing virus-like symptoms, were collected. Among these, 107 B. rapa samples and 9 B. rapa samples were positive for TuMV when analyzed by RT-PCR. The TuMV strains found in the two crops showed 99% homology in nucleotide and amino acid sequences of coat protein to each other. Furthermore, their sequences showed 99% homology to the sequences of TuMV isolates R007 (GenBank: KU140420) and R041 (GenBank: KU140421) that were collected in 2014. These results suggested TuMV isolated from radish and cabbage in 2015 were the same strain as the isolates R007 and R041 collected in 2014. A screening test was conducted using these two isolates to select TuMV-resistant B. rapa lines out of 167 B. rapa breeding lines.and identified eight lines resistant to R007 (Kenshin, 279002, 279012, 279064, 279081, MP, C-21, HKC-004) and nine lines resistant to R041 (C-26, HKC-005, 11Su-4, 11Su-5, 11Su-7, 11Su-8, Tian Jin Lv Qing Ma Ye, CNU_141193, Jing Lv 60). Our prior data indicated 4.24% difference in sequences between the two isolates and these can serve as potential tools to develop B. rapa markers to screen for resistance against TuMV strainsin breeding populations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.235-243
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $45{\sim}70%$, pectin $0.5{\sim}2.0.%$, citric acid $0.2{\sim}0.5%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.469-475
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• 2010

The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.

• The Korean Journal of Ecology
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• v.4 no.3_4
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• pp.93-108
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• 1981

This investigation includes the sick soil phenomenon caused by the self-poisoning of Setaria italica, Sorghum nervosum, Zea mays and Miscanthus sinensis among Poaceae. It elucidates whether the poison is directly excreted from the root or the secondary product resulting from the decomposition in the soil; the effect of Miscantus sinensis on the germination and growth of other plants, and the effect of Zea mays grown between furrows to shade Angelica gigas on its growth. The results obtained are as follows; Supplied with the leakage water from the pots, in which the same plants as the test ones were grown, in anticipation of the poison to be directly excreted from their roots, Sataria itlaica and Zea mays exhibited the growth inhibition more than 30%, whereas Sorghum nervosum and Miscanthus sisnensis were not effected in growth at all. When cultivated in the soils mixed with the roots of the some plants as the test ones, in anticipation of the poison to be the secondary product resulting from the decomposition in soil, Setaria italica and Zea mays showd growth inhibition of more than 50%, which is greater than that of the case of the leakage water, and Miscanthus sinensis exhibited no inhibition either, whereas Sorghum nervosum in the 50% plot showed heavy growth inhibition of more than 80% to the case of the leakage water. The common or uncommon plants found easily in the group of Misscanthus scinenis were not affected by the extracts of the steam and leaves of Miscanthus sinensis in germination and growth. Supplied with the leakage water from the pots in which Miscanthus sinensis was grown, among Lespedeza crytobotrya, Oenothera odorata, Raphanus sativus val'. acarlthiformis, Zoysia japonica, Patrinia scabiosaefolia. which are easily found in the group of Miscanthus sinensis, only Patrinia scabiosaefolia was slightly inhibited in growth in the 100% plot, whereas the others did not show any inhibition at all. Mean while, Amaranthus patulus. Solanum nigrum, Capsella bursa-pastoris val'. triangularis, Alopecurus amurensis, Chenopodium album val'. centrorubrum, which could not be found in the group of Miscanthus sinensis, were all distinctly inhibited. In the experiment on the effect of Zea mays on the growth of Angelica gigas, its growth was severely inhibited by one-half to two thirds with the increased concentration in both the cases of growing in the mixture of the soil and the powdered root of Zea mays and being supplied with the leakage water from the pot in which Zea mays was grown.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1179-1186
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• 2010

The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK1 cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, $IC_{50}$ for DR and DRRP for DPPH radical scavenging activity were 646.70 and $135.45\;{\mu}g/mL$, 896.10 and $566.98\;{\mu}g/mL$ for superoxide anion radical, and 722.26 and $531.84\;{\mu}g/mL$ for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-$PK_1$ at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-$PK_1$ were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 mg/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.