• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.53-63
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• 2005

This study was carried out to determine the inhibitory effect of methanol extract from kimchi ingredients against Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Esherichia coli which are pathogenic microorganisms and Aspergillus sp. Penicillium sp. Antimicrobial activity of methanol extracts was tested against bacteria by paper disc method. Antifungal activity of methanol extracts was shown by hyphal growth inhibition ratio. The methanol extracts from all materials were effective against E. coli among them. And the antimicrobial activity of the methanol extracts from ginger and onion were lower than the others. The antifungal activity of the methanol extracts from radish, ginger, and garlic were effective against Aspergillus sp. and Penicillium sp. In the result of identifying antimicrobial effect rate, the methanol extracts from red pepper and radish had more than $40\%$ against S. typhimurium and more than $30\%$ against E. coli. Also the methanol extracts from onion had an high inhibitory effect rate of more than $50\%$ against S. typhimurium and that from garlic had more than $60\%$ against S. aureus. The minimum inhibitory concentration(MIC) of red pepper was examined 500 $\mu$g/mL against L. monocytogenes. This value was the lowest among the others.

• Journal of Life Science
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• v.19 no.6
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• pp.751-755
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• 2009

This study was attempted to provide basic data for effective sanitization of sprouts. Sanitization treatments were performed by dipping four sprouts (alfalfa, broccoli, clover and red radish) into chlorine water. Microbial analyses were composed of the total plate count (TPC), coliform count, and E. coli count. All examined sprouts exhibited high levels of TPC ($10^{7}$ CFU/g) and coliform ($10^{6}$ CFU/g). E. coli was detected in broccoli and red radish sprouts in the range of $10^3{\sim}10^4$ CFU/g. Among chlorine water sanitization, the microbial reduction was largest in 100 ppm chlorine water, and its TPC and coliform counts decreased to $8.0{\times}10^5{\sim}2.7{\times}10^6$ CFU/g and $4.3{\times}10^5{\sim}4.6{\times}10^5$ CFU/g, respectively. E. coli was not detected in all sprouts that were given 100 ppm chlorine water treatment. The effective dipping time in 100 ppm chlorine water treatment was 30 min and 60 min, in which TPC were below the microbiological safety limits of ${\times}10^{6}$ CFU/g. Coliform counts were decreased to $9.1{\times}10^4{\sim}2.4{\times}10^5$ CFU/g when the sprouts were dipped for 30min, and kept the similar level after that time. These levels exceeded the microbiological safety limits of $10^{3}$ CFU/g. E. coli was not detected in samples by 100 ppm chlorine water treatment.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.418-422
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• 1984

In order to determine the removal efficiency of pesticide residues in fruits and vegetables by washing processes, samples of lettuce, young Chinese radish, Chinese cabbage, green red pepper, strawberry and grape were artificially contaminated with malathion and washed according to the household practices. After three times washings with water, the remaining ratios of malathion residues in grape, green red pepper, strawberry, young Chinese radish, lettuce and Chinese cabbage were 9.7%, 25.2%, 28.0%, 29.7%, 38.9% and 57.5%, respectively. After washing with detergent solution followed by two times rinsing with water, the remaining ratios of malathion residues in the same food samples were 1.6%, 8.3%, 15.8%, 24.8%, 27.2% and 45.9%, respectively. The removal efficiency of malathion by detergent washing was significantly higher than the water washings only. The removal ratio of malathion residues was the highest in the first washing and the ratio fell greatly in the following washings. The removal efficiency was not quite different in the temperature range of $5-35^{\circ}C$ of the washing solution, but the efficiency at $100^{\circ}C$ was 2-3 times higher than other temperature ranges.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.1
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• pp.14-20
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• 1986

Responses of three different crops to soil water status were investigated in a Bonryang Sandy loam for 5 years. The changes in soil water potential, water and nutrient uptakes, growth pattern, water use efficiency and yield were analyzed under different irrigation conditions. Chinses cabbage showed more water stress than radish and red pepper in the non-irrigatedcultivation. The higher soil water potential, the more nutrient and water uptake, and evapotranspiration were observed. Water use efficiency was increased with the increase of evapotranspiration up to the optimum amount, whereas the efficiency was decreased when evapotranspiration was exceeded the optimum lebel. Little growth of chinese cabbage was observed when the soil water potential was lower than -1.7 bar at 20-30 cm depth in spring cultivation. The optimum soil water potential for irrigation was -0.2 bar, -0.5 bar and -0.2 - -0.5 bar for chinese cabbage, radish and red pepper, respectively. Optimum irrigation markedly improved the crop quality and yield in comparison to non irrigation condition.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.891-896
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• 1995

In order to screen natural inhibitor of tyrosinase which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin, inhibitory effect of 129 edible plants and 15 chemical compounds on the in vivo melanin synthesis by mushroom tyrosinase was analyzed. Among leafy vegetables tested, radish bud, red chicory, Shepherd's purse and small green onion were found to have more than 50% tyrosinase inhibition effect in the descending order. Chinese radish and garlic in root vegetables, and nameko, shiitake and oyster mushroom in mushrooms, and teas showed also more than 50% inhibition effect. Among fruit vegetables tested, red pepper, Chinese quince and avocado were found to have more than 50% tyrosinase inhibition effect, while fruits generally showed low inhibitory effect. Medicinal plants which inhibit tyrosinase more than 50% were mume fructus>cinamomi ramulus>rubi fructus>mori cortex>biotae orientalis folium>puerariae radix, and herbs with more than 50% inhibitory effect were allspice>clove>mustard. In some chemical compounds tested, 4-hexylresorcinol, L-cysteine, glutathione, sodium bisulfite and kojic acid showed powerful inhibition effect on mushroom tyrosinase.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1228-1235
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• 1997

This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

• Korean Journal of Environmental Agriculture
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• v.15 no.4
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• pp.419-424
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• 1996

A green house experiment was conducted to investigate the performance of Chinese cabbage and radish and changes in soil chemical properties after application of different amounts of simulated acid rain (SAR). About 10mm of normal water (pH 6.0), 5mm of SAR followed by 5mm of normal water, and 10mm of SAR were applied 24 times at the two-day intervals. The results obtained are summarized as follows : 1. Visible symptoms were dark brown, red brown, or grey brown leaf spots, reduced leaf size, or some times wrinked leaves in both crops. The visible symptoms started after the third application of SAR. The degree of damages was greater as the amounts and the number of times of SAR application increased. 2. Chlorophyll contents of SAR applied leaves decreased as the amounts of SAR application increased. 3. As the amounts of SAR increased, length, diameter, and fresh weight of Chinese cabbage heads and radish roots decreased. 4. In both crops sulfur content increased, while calcium content decreased as the amounts of SAR increased. Contents of N, P, K, and Mg were not significnatly affected by the amounts of SAR. 5. SAR decreased soil pH and exchangeable cations (Ca, Mg, K), while increased soil sulfur content.

• Research in Plant Disease
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• v.13 no.3
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• pp.157-163
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• 2007

Hot water treatment that is the most appropriate seed disinfection method for organic vegetable farming was evaluated in this study. Among the leafy vegetable seeds lettuce that was the most sensitive to hot water was suitable to treat at $45^{\circ}C$ for 25 min, while Chinese cabbage and radish seeds were optimally treated at $50^{\circ}C$ for 25 min. The treatments resulted in similar or higher seed germination rate than non-treated seeds and promoted plant growth. In addition, fungi such as Alternaria, Aspergillus, Penicillium, or Mucor grown on the seeds were suppressed over 90% and the bacterial growth on lettuce seeds reduced 98.5% by the treatment. Among the fruit vegetable seeds pumpkin that was vulnerable to hot water was suitable to treat at $50^{\circ}C$ for 15 min, while cucumber and hot pepper seeds revealed optimum treatment at $50^{\circ}C$ for 25 min as chinese cabbage and radish. The treatment also showed similar or higher seed germination rate and growth than non-treated seeds. Furthermore, fungi such as Rhizopus, Aspergillus, Penicillium or Mucor grown on the seeds reduced from 72.0% to 95.4%. The bacterial growth on cucumber and red pepper seeds was suppressed from 65.5% to 86.0% by the treatment. Results indicated that the hot water treatment is practical for disinfection of organic vegetable seeds and the optimum temperature and soaking time varied among the seeds.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.149-161
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• 1987

The ways of preservation of chotkal which are classified by the principles of fermentation, are analyzed and interpreted. Chotkal is preserved mainly as two forms; one is chot and the other is shikhae. The fact that shikhae is preserved only in the eastern area can be attributed to two main reasons; (1) raw materials are available throughout four seasons and (2) relatively less production of salt. Chotkal is further classified into nine different ways of preservation and shikhae into fourteen. Regional characteristics for chot include that (1) in western part, Kechot is preserved in salty water (2) in central part Origuljot is fermented either with salt and powdered red pepper, or with salt, powdered red pepper and cooked cereal, (3) in southern part, freshwater shrimp with (1) salt only, (2) salt and powdered red pepper, (3) salt and cooked cereal, (4) salt, powdered red pepper and cooked cereal, (4) in northern part, fish with salt and powdered red pepper. Those for shikhae include that malt is used in southern part, shredded radish in northern part and cooked cereal more in southern part than in northern part.

• Food Science and Preservation
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• v.21 no.4
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• pp.587-592
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• 2014

Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout ($24.40{\pm}1.24mg\;TAE/g$) and kohlabi sprout extracts ($23.97{\pm}0.46mg\;TAE/g$). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract ($15.30{\pm}1.35mg\;CE/g$). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value ($IC_{50}=1.95mg/mL$) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.