• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.126-132
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• 2004

The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1$0^{\circ}C$ were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.

• 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 Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1394-1399
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• 2014

Quality characteristics of radish treated with red clay-processed materials (RCPM) were investigated. Two different types of treatments using RCPM including a control were farm-raised in identical environments. General components, texture, nutrients, and antioxidant activities were performed. For general components analysis, total amounts of crude fat and ash were higher in radish treated with RCPM than in control. RCPM-treated radish showed higher contents of minerals (P, Mg, K, Zn, Mn, and Na) and vitamins (vitamin C, thiamin, and riboflavin) than those of control. RCPM-treated radish exhibited higher DPPH radical scavenging activities and total polyphenol contents than those of control, indicating higher antioxidant activities of radish raised by RCPM. In the textural analysis following refrigeration for 4 weeks, RCPM-treated samples showed a more stable texture and higher hardness values than those of control. Therefore, these results indicate that RCPM can be used to produce high-value radish of premium quality.

• Food Science and Preservation
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• v.16 no.2
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• pp.292-298
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• 2009

This study investigated the microbial safeties and germination rates of five domestic sprout species(alfalfa, broccoli, clover, red cabbage, and red radish) grown from disinfected seeds. The 48 h germination rates of all seeds were over 90%, regardless of treatment. Seed total plate count(TPC) and coliform levels were reduced significantly(p<0.05) by treatment with 20,000 ppm calcium hypochlorite solution at $25^{\circ}C$ for 15 min, following FDA recommendations. However, after germination, all sprouts regardless of treatment exhibited bacterial counts of $10^7-10^8CFU/g$. Listeria monocytogenes was detected at $10^3-10^4CFU/g$ on germinated non-disinfected clover seeds at days 1, 2, and 5. In conclusion, although sprout germination from disinfected seeds potentially permits the growth of sprouts with lower pathogen counts, there were no significant differences in TPC or coliform levels between sprouts grown from disinfected seeds and control sprouts. Further work is needed to improve the microbial safety of cultivated sprouts and to find optimal conditions for seed germination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.633-638
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• 1998

Fibrionolytic activity(FA) of kimchi in rat and FAs of water and methanol extracts of kimchi ingredient were determined using fibrin plate method to see where the active principles for FA are present in kimchi. Nine Sprague-Dawley per each group were fed diet containing 3, 5 or 10% of freeze dried kimchi for 6 weeks. The FA of plasma obtained from 10% kimchi group showed stronger FA than that of control. FAs of 3 and 5% kimchi group were not noticeable. FA from methanol extract of kimchi was approximately 6 times higher than that from water extract assuming that the active material may be present in a fat soluble fraction. From water extract of kimchi ingredients, dropwort, green onion, radish and baechu showed FA in descending order. And from methanol extracts, red pepper powder, radish, green onion and baechu showed FA in decending order. The Fa of methanol extract of red pepper powder was the most noticeable among samples.

• Journal of Bio-Environment Control
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• v.24 no.4
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• pp.271-274
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• 2015

The objective of this study was to investigate the effects of composition of nutrient solution on the growth and quality of baby leaf vegetables (tat soi, romaine lettuce, beet, and red radish) hydroponically cultivated in plant factory. The seeds of four vegetable crops were sown in urethane sponges and cultivated for 14 days in a plant factory. Light intensity and photoperiod were $110{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ and 16 h, respectively; and air temperature in photo/darkperiod was maintained at $25/20^{\circ}C$. Tap water was used for irrigation for 7 days after sowing, and then plants were irrigated for 7 days using tap water and the nutrient solutions of Korea Wonshi, Japan Enshi, and Yamazaki for lettuce. At 14 days after sowing, the fresh weight of tah soi was highest in the nutrient solution of Yamazaki for lettuce, and there were no significant differences among nutrient solutions in beet and red radish. When we compared leaf color using Hunter's a value, the nutrient solution of Korea Wonshi and Japan Enshi increased green color in baby leaf vegetables, while the nutrient solution of Yamazaki for lettuce increased red color. Total phenolic content of romaine lettuce was highest in the nutrient solution of Korea Wonshi, but tat soi, beet, and red radish showed no significant differences among nutrient solutions in total phenolic contents. From these results, we suggest that using the nutrient solution of Korea Wonshi can enhance the growth and quality of romaine lettuce and the nutrient solution of Yamazaki for lettuce is appropriate for enhancing the growth and red color of beet and red radish in plant factory.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.492-495
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• 1990

In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, ${\alpha}-amylase$ activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube$(2{\times}2{\times}2cm)$ for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%, ${\alpha}-amylase$ activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.

• Nutrition Research and Practice
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• v.6 no.4
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• pp.308-314
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• 2012

Radish (Raphanus sativus L.) is a cruciferous vegetable, and its leaves have antioxidant and anticancer properties. This study was conducted to evaluate the effects of ethyl acetate extracts from radish leaves on hypertension in 11-week-old spontaneously hypertensive rats (SHRs). The SHRs were randomly divided into 3 groups of 6 rats each on the basis of initial systolic blood pressure (SBP) and were treated with oral administration of radish leaf extract (0, 30, or 90 mg/kg body weight [bw], respectively) for 5 weeks. Six Wistar rats were used as normotensive controls. The amount of the radish leaf extract had no effect on body weight. The SBP of the SHRs showed a decreasing trend with the consumption of the radish leaf extract. In the third week, the SBP of the group fed 90 mg extract/kg bw reduced from 214 mmHg to 166 mmHg and was significantly lower than that of the normotensive and hypertensive controls. The extract did not show a significant effect on the angiotensin-converting enzyme (ACE) activity in the serum, kidney, and lung. The extract increased the concentration of NO in serum and the activities of antioxidant enzymes such as glutathione peroxidase and catalase in red blood cells (RBCs). The serum concentrations of $Na^+$ and $K^+$ were not significantly different between all groups. However, the fecal concentrations of $Na^+$ and $K^+$ increased; the fecal concentrations of $Na^+$ and$K^+$for the normotensive and hypertensive controls were not different. Urinary excretion of $Na^+$ was higher in the normotensive Wistar rats than in the SHRs, while that of $K^+$ was not significantly different. These findings indicate that consumption of radish leaves might have had antihypertensive effects in SHRs by increasing the serum concentration of NO and fecal concentration of $Na^+$ and enhancing antioxidant activities.

• The Korean Journal of Physiology
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• v.16 no.1
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• pp.57-61
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• 1982

This study was conducted to investigate the effect of ingestion of rice meal with red pepper(Capsicum annuum) as a seasoning upon the plasma gastrin concentration of normal human subjects in Korea. Thirteen normal human subjects including male and female(mean age: 21 years, range: $20{\sim}24\;years$) were studied. After an overnight(about 15 hrs) fast each subject ingested a test meal and a control meal on different days. The test meal consisted of 250 g toiled rice, 250 ml radish soup containing red pepper(dried powder, 3 g), 50 g vegetables and 200 ml barley tea, corresponding to 7.0 g protein, 9.0 g fat and 82 g carbohydrate and the control meal consisted of the same amount as the test meal except that the radish soup was supplied without red pepper. The venous blood samples were drawn before and after the ingestion of meals at the following times: -30, 0, 15, 30, 45, 60, 90, and 120 min for the measurement of plasma gastrin concentration by means of radioimmunoassay. 1) Plasma gastrin concentration in response to the ingestion of control meal without red pepper increased significantly compared with the concentration in fasting state. 2) The increase of plasma gastrin concentration after the ingestion of test meal(containing red pepper) was significantly higher than that after the control meal. It is inferred from the above mentioned results that the ingestion of red pepper as a seasoning has a stimulatory influence on gastrin release in normal human subjects.

• Korean journal of applied entomology
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• v.25 no.3 s.68
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• pp.129-132
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• 1986

Colonizing aphid species on Chinese cabbage, radish, red pepper and cucumber and their seasonal fluctuations were investigated without insecticide treatment during $1982{\sim}1984$ at an experimental farm in Suweon. The major species among the colonizing aphids in each crops were Myzus persicae (Sulzer) and Lipaphis erysimi (Kaltenbach) on Chinese cabbage and radish; M. persicae (Sulzer) and Aphis gossipii Glaver on red pepper; and A. gossipii Glover on cucumber, respectively. Over 200mm of rainfalls within a 10-day period reduced the aphid populations drastically. Relative abundance of the two major aphids on Chinese cabbage and radish, and on red pepper showed inverse relationships between the spring and autumn densities within the same year.