• Korean journal of food and cookery science
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• v.15 no.5
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• pp.545-549
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• 1999

This study was performed to estimate mineral contents of some underground vegetables including potatoes, sweet-potatoes, carrots, radishes, onions, garlics, gingers, burdocks, and lotus roots produced in Korea using ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). According to the measurement, the amounts of Na, Mg, Al, K, Ca, Mn, Fe, Zn, and P in underground vegetables are variable depending upon harvest time and individual plants. It was noticeable that the carrots showed quite higher amounts of Na compared to other underground vegetables. The amounts of Cd, Ba, Sr and Pb appeared to be below hazard levels. In the near future we expect that this study can be used to calculate the mineral intake from underground vegetables.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.425-430
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• 2000

This study was carried out to estimate mineral contents of some underground vegetables including potatoes, sweet-potatoes, carrots, radishes, onions, and garlics produced in Korea using ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). According to the measurements, the contents of Na, Mg, Al, K, Ca, Mn, Fe, Zn, and P in Korean underground vegetables were variable depending upon producing areas and individual plants. Compared with other underground vegetables, the contents of Na in carrots and lotus roots were quite high. The contents of Cd, Ag Co. and Sr appeared to be below hazard levels. It is expected that this study can be used to calculate the mineral intake from underground vegetables.

• Journal of Biosystems Engineering
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• v.30 no.2 s.109
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• pp.102-109
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• 2005

Water consumption at the farm is up to 48 percent of water resource of South Korea while manufacturing industry's is only $9.6\%$. The area of arable land is 2,077,067 ha and 27 percent of it is used for growing fruits and vegetables using furrow or surface irrigation at the greenhouse. Surface irrigation at the greenhouse for fruits and vegetables has problems such as over watering and insufficient supply of water to the fine roots of the plant. However, the research on the new method of irrigation to save water usage is few. The characteristics of soil wetting was measured for using surface irrigation and underground trickle irrigation method where water was supplied at 10, 15, 20, and 25 cm beneath the surface ground. Followings are summary of this study. 1. The efficiency of underground trickle irrigation was expected to be as high as twice of surface irrigation such as drip watering or sprinkling. 2. This improvement could be possible by using less than $50\%$ of irrigation water than surface irrigation to supply similar amount of water near fine roots. 3. Surface irrigation causes soil compaction as deep as 20 cm below the surface ground which reduces soil porosity and root respiration ending up developing less fine roots. 4. Underground trickle irrigation can prevent overdamping in the greenhouse since it does not over wet the surface soil. At winter, the amount of agricultural chemical usage could be reduced since this irrigation method does not develop blight or crop disease from condensation of water vapor.

• Tunnel and Underground Space
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• v.31 no.3
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• pp.184-197
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• 2021

The agricultural industry in Lam Dong Province has been growing in volume and kinds of produces. Various vegetables, fruits, flowers and coffee are the characteristics of the agriculture industry in Lam Dong. This situation makes the necessity of chilled and cold storages with commercial capacity. Another factor in Lam Dong is that there are more than 70 quarries under operation or abandoned. Upon the MOU between Lam Dong Government, BCMP and RIGPE, BCMP and RIGPE carried out the prefeasibility study on the construction of the underground cold storages using abandoned quarries in the Lam Dong area. They submitted the final report of the prefeasibility to the Lam Dong Government in August, 2018. In this report, the overall summary of the prefeasibility of the underground cold storage in Lam Dong is presented.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.28-54
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• 2020

This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17^th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation method applied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is further classified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, and others. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, and others. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for food preservation, and making hole or underground tunnel for food preservation. Other food preservation methods include minimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits with their branches and leaves for food preservation.

• Korean Journal of Environmental Agriculture
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• v.39 no.3
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• pp.204-213
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• 2020

BACKGROUND: Since the number of crops cultivated in reclaimed land is huge, it is very difficult to quantify the total crop production. Therefore, a non-destructive method for predicting crop production is needed. Salt tolerant root vegetables such as red beets and sugar beet are suitable for cultivation in reclaimed land. If their underground biomass can be predicted, it helps to estimate crop productivity. Objectives of this study are to investigate maximum leaf length and weight of red beet, sugar beet, and turnips grown in reclaimed land, and to determine optimal model with regression analysis for linear and allometric growth models. METHODS AND RESULTS: Maximum leaf length, width, and root fresh weight of red beets, sugar beets, and turnips were measured. Ten linear models and six allometric growth models were selected for estimation of root fresh weight and non-linear regression analysis was conducted. The allometric growth model, which have a variable multiplied by square of maximum leaf length and maximum leaf width, showed highest R² values of 0.67, 0.70, and 0.49 for red beets, sugar beets, and turnips, respectively. Validation results of the models for red beets and sugar beets showed the R² values of 0.63 and 0.65, respectively. However, the model for turnips showed the R² value of 0.48. The allometric growth model was suitable for estimating the root fresh weight of red beets and sugar beets, but the accuracy for turnips was relatively low. CONCLUSION: The regression models established in this study may be useful to estimate the total production of root vegetables cultivated in reclaimed land, and it will be used as a non-destructive method for prediction of crop information.

• Korean Journal of Organic Agriculture
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• v.3 no.1
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• pp.87-97
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• 1994

In the edible parts of chinese cabbage, the NO-3 accumulation was higher in the outer leaves than in the inner leaves and it was higher in the leaf midrib than in the leaf blade. In Radish, it was higher in the aerial part of the root than in the underground part of root. NO-3 accumulation in edible parts of chinese cabbage of organic farming fertilized with compost 8t/10a was about 4 times higher than those of conventional farming with recommended mineral nitrogen; and was similar to those of conventional farming fertilized with twice the mineral nitrogen rate. But, NO-3 accumulation in radish of organic farming with 8t/10a compost was lower than those of conventional farming with recommended mineral nitrogen. It showed NO-3 content in the edible parts of vegetables should be considered one of several parpmeters to judge a real safety vegetable to be certified by government.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.510-516
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• 2001

Hydroponic cultivation is a technology of raising crops without use of soil. Generally farmers use the method of DFT(deep flow technology)to grow leafy or fruity vegetables; however, systematic and scientific researches are insufficient on this matter. This study investigated the possibility of cultivating Chinese cabbage steadily year long by using the method of DFT. Chinese cabbage was cultivated hydroponically with and without Ge addition, used to prepare kimchi, and the chemical and microbiological characteristics of kimchi were compared. The basic hydroponic cultivation condition was as follows: 30 days after seeding, the raised seeds were moved to a hydroponic bed and given underground water for 3 days so the roots grow normally Standard nutrient solution was provided and the early electric conductivity concentration was maintained between 1.5∼2.5 thickness. The temperature of the solution was maintained between 10 ∼25$^{\circ}C$ to allow the growth of Chinese cabbage. When soil-cultivated, organically cultivated and hydroponically cultivated Chinese cabbages were compared, hydroponically cultivated cabbages were smaller in size and showed less ability to build up and fold leaves into a head, but showed better quality than organically cultivated cabbages. The contents of protein and fat showed no significant differences. The contents of water. Ca, P, Fe, Vitamin A and Niacin were higher in control and Ge-added cabbages compared with soil-grown cabbage. There was no difference between soil-cultivated Chinese cabbage kimchi and hydroponically cultivated Chinese cabbage kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.365-372
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• 2004

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.1
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• pp.10-19
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• 1993

This study reports the influence of nitrogen application on the yield and the accumulation of $NO_3{^-}$ in edible parts of major vegetables in a pot experiment treated with five levels(0, 1, 2, 4, 8g N/pot) of nitrogen. In the $NO_3{^-}$ accumulation of chinese cabbage the outer leaf were superior to the inner leaf. The $NO_3{^-}$ contents of the midrib in outer and inner leaf were higher than those of the leaf blade. By increasing the nitrogen application, the accumulationsgap in $NO_3{^-}$ accumulation between midrib and leaf blade in a leaf, became larger. The difference ratio of $NO_3{^-}$ accumulation in the outer leaf reached 4.8:1 at 8g N/pot treatment. In theradish, the $NO_3{^-}$ accumulation in the aerial root parts is higher than those of the underground root parts, and it is higher in the leaf than in the petiole. The accumulation of $NO_3{^-}$ in sarcocarp of cucumber was increased along with the added amount of nitrogen, but contents of $NO_3{^-}$ in the core of the cucumber showed no differences in the treatment levels. The $NO_3{^-}$ accumulation differences of outer sarcocarp vs. inner core parts in cucumber was increased along with the higher nitrogen levels, and its difference ratio of $NO_3{^-}$ accumulation reached 13.1:1 at 8g N/pot treatment. The highest $NO_3{^-}$ accumulation in edible parts of chinese cabbage, radish and cucumber were found at the 8g N/pot treatment, and were 3,664ppm in the outer leaf midrib of chinese cabbage, 3,449ppm in the aerial part of root of radish, and 484ppm in sarcocarp part of cucumber. Compared with the control each 130 times, 40.8 times, 20.9 times, respectively. There are positive correlation coefficients between the amount of nitrogen fertilization, $NO_3{^-}$ accumulation in the edible parts, yield, and yield components of edible parts.