• 한국식품조리과학회지
• /
• 제26권5호
• /
• pp.649-654
• /
• 2010

This study investigated the recognition of and preference for consumer root vegetables for the improvement of fresh-cut root vegetable quality. The questionnaires consisted of questions on general preference, purchasing locations and quality factors. Answers to 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The principal results were as follows: 37% of the respondents preferred potatoes to other root vegetables; 52% purchased at wholemarket. Most consumers preferred fresh-cut root vegetables; 56% were un-satisfied with fresh-cut vegetables quality as high quality agents. The most considered factor in purchasing fresh-cut root vegetables was shape/appearance.

• Mycobiology
• /
• 제45권2호
• /
• pp.110-113
• /
• 2017

Severe root rot was observed in fields of cabbages (Brassica oleracea L.) in 2015 in China. Cardinal symptoms of this disease included root rot and wilting leaves. A fungus was isolated from diseased tissues consistently. Based on the morphological features and molecular analysis of the ITS-5.8S rDNA and D1/D2 domain of the 28S rRNA gene, it was identified as Plectosphaerella cucumerina. This is the first report of P. cucumerina causing cabbage root rot in China and the world.

• 동아시아식생활학회지
• /
• 제24권4호
• /
• pp.503-513
• /
• 2014

This study investigated the effects of dietary consciousness of gender and generation on food intake frequency in Daegu, Sangju, Kimchen and Gumi. There was a total of 359 subjects, which consisted of elementary students, college students, and adults. The survey period was from March to May 2011, and it was a self-questionnaire by convenience sampling. The results were as follows: 1. A 9 point scale on intake frequency of 59 kinds foods was classified into 17 groups. Gender had significant differences on intake frequency of meats, beans, root vegetables, tuber vegetables, fruit vegetables, mushrooms, nuts, liquors, and cola. Sixteen food groups, except for fats, showed significant differences in intake frequency by generation. 2. Dietary consciousness consisted of 15 items, and it was divided into nutritional consciousness and meal consciousness. Meal consciousness was significantly higher in females than in males, as well as college students and adults than in elementary students. 3. Nutritional consciousness had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, fruit vegetables, milk and milk products, fat and fatty oils. Meal consciousness had effects on intake of grain, leaf vegetables, root vegetables, seaweeds, teas and coffee. 4. Meal consciousness of males had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, seaweeds, teas, and coffee. Elementary students showed significant effects on grains, leaf vegetables, root vegetables and seaweeds.

• 농업과학연구
• /
• 제49권1호
• /
• pp.51-60
• /
• 2022

Cruciferous vegetables are rich in biologically active compounds such as glucosinolates and have various health benefits. Among these vegetables, Kimchi cabbage (Brassica rapa L. ssp. Pekinensis) is one of the most popular leafy vegetables due to the presence of the highest amounts of numerous vital phytonutrients, minerals, vitamins, and antioxidants. This study aims to investigate the effects of six cultivars (Chundong 102, Asia No Rang Mini, Hwimori Gold, Asia Seoul, Wol Dong Chun Chae, and Asia Bbu Ri) on hairy root induction and glucosinolate biosynthesis in the hairy root cultures of Kimchi cabbage. Seven different glucosinolates, in this case sinigrin, gluconapin, glucoerucin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin, were detected in the hairy root cultures of Kimchi cabbage. Among the different cultivars, Asia No Rang Mini was the most promising candidate for hairy root stimulation, as it achieved the highest values for the growth rate, root number, root length, transformation efficiency, and total glucosinolate content. Overall, the Asia No Rang Mini cultivar of Kimchi cabbage performed best as a promising cultivar hairy root culture for glucosinolate production.

• 한국식품위생안전성학회지
• /
• 제1권1호
• /
• pp.31-38
• /
• 1986

In order to investigate the harmful trace elements in Korean common vegetable, the contents of Lead, Cadmium, Copper, Zinc and Manganese are studied in this paper. As shown in the Table 1, the following vegetable samples collected from the agriculture-marine products market I Seoul were used; root vegetables-potato, sweet potato, carrot, radish, onion and garlic, fruit vegetables-cucumber, pumpkin, green pepper, egg plant, tomato and melon. The contents of the harmful trace elements were determinded by means of atomic absorption spectrophotometry. These elements were extracted from the vegetables with the DDTC-MIBK extraction method. The results were as follows; 1. The average contents of the harmful trace elements in the vegetables were as follows; Root vegetables-Lead, 0.387 ppm; Cadmium, 0.030 ppm; Copper, 1.267 ppm; Zinc, 7.395 ppm; Manganese, 5.380 ppm. Fruit vegetables-Lead, 0.259 ppm; Cadmium, 0.028 ppm; Copper, 1.155 ppm; Zinc, 3.732 ppm; Manganese, 3.532 ppm. 2. The contents of harmful trace elements in vegetables were significantly low compared with foreign standards. This means that vegetables contamination with those harmful trace elements is not significant at present.

• 동아시아식생활학회지
• /
• 제15권4호
• /
• pp.465-474
• /
• 2005

This study was conducted to estimate the contents of heavy metals 'mercury(Hg), cadmium(Cd), lead(Pb), arsenic(As), zinc(Zn), copper(Cu), chrome(Cr) and manganese(Mn)' in root vegetables which were produced in Korea. The levels of heavy metals were determined using a mercury analyzer, an ICP(inductively coupled plasma spectrometer) and an AAS(atomic absorption spectrophotometer) after wet digestion. The values of heavy metals 'mean(minimum-maximum)' mg/kg(ppm) in root vegetables (radish, turnip, carrot, ginger, edible burdock, taro, Chinese yam, east indian lotus) were as follows ; Hg : 0.0019(0.0002${\~}$0.0062), Cd : 0.0088(ND${\~}$0.0402), Pb : 0.021(ND${\~}$0.1070), As : 0.0401(ND${\~}$0.1732), Zn : 1.865(0.4186${\~}$6.9319), Cu : 0.648 (0.1826${\~}$4.0172), Cr : 0.121(0.0132${\~}$1.2030), and Mn : 2.730(0.0477${\~}$10.0468) mg/kg. These results showed that Hg were generally similar to and Cd was lower but Ph, As, Zn, Co, Mn were little higher than the levels of those reported contents in root vegetables on retail markets in Korea. Although the tolerable limit of Cd and Hg is not set in a regulation of WHO/FAO, the tested mean levels(Pb, As, Zn, Cu) were lower than the regulated ones of WHO/FAO, Pb '0.1-2.0', As '1.0', Zn '5.0', and Cu 0.1${\~}$50 mg/kg from vegetables. Therefore, root vegetables sold in the retail markets were evaluated as safe in terns of the heavy metal contents.

• 한국식품위생안전성학회지
• /
• 제34권1호
• /
• pp.87-93
• /
• 2019

국제식퓸규격위원회(Codex Alimentarius Commission, CAC)는 2007년에 식품분류 개정작업에 착수하여 현재 대부분의 식품군에 대한 개정을 완료한 상태이다. 채소류의 경우 개정작업이 2014년에 시작됐으며 2017년에 $40^{th}$ CAC에 의해 개정안이 채택되었다. 여기에서는 식품 안전 규제를 비롯해 다양한 식품분야에서 활용될 수 있도록 채소류에 대한 CAC(코덱스) 식품분류 개정 내용을 소개하였다. 그 내용을 간략히 보면 코덱스는 채소류를 다음과 같이 10개의 그룹으로 분류하였다: bulb vegetables (Group 009), Brassica vegetables (except Brassica leafy vegetables) (Group 010), fruiting vegetables, Cucurbits (Group 011), fruiting vegetables, other than Cucurbits (Group 012), leafy vegetables (including Brassica leafy vegetables) (Group 013), legume vegetables (Group 014), pulses (Group 015), root and tuber vegetables (Group 016), stalk and stem vegetables (Group 017), edible fungi (Group 018). 또한 이들 그룹 안에는 subgroup을 두어 채소류는 총 33개의 subgroup으로 분류되고 현재 총 430개의 채소종류에 commodity code가 부여되어 있다. 국내 식품의약품안전처는 채소류와 마찬가지로 서류, 두류, 버섯류를 대분류로 하여 이들을 채소류에 포함시키지 않고 있다. 또한 채소류를 6개의 소분류인 결구 엽채류, 엽채류, 엽경채류, 근채류, 박과 과채류, 박과 이외 과채류로 세분화하고 있다. 이와 같이 코덱스와 국내의 식품분류에 차이가 있으므로 코덱스 식품분류를 활용하는 데 주의가 요구된다.

• 한국식품영양과학회지
• /
• 제41권8호
• /
• pp.1158-1167
• /
• 2012

현재 전처리 농산물 중 소비비율이 높은 세척 근채류(연근, 우엉, 도라지)의 침지액의 효과 및 저장온도에 따른 품질 변화를 연구하였다. 본 연구의 대상인 근채류의 품질변화는 근채류의 종류와 온도, 저장기간에 따라 pH, 색도, 경도 등의 변화에 차이를 보였으며, 특히 $24^{\circ}C$에는 전처리 근채류의 품질변화가 빨라 $10^{\circ}C$에 저장한 근채류보다 품질유지기간이 평균 3~4일 정도 단축되었다. 침지액에 따른 미생물학적 품질변화 결과를 분석해본 결과, ASC 처리에 의하여 근채류의 초기 총균수 및 대장균군수가 가장 유의적으로 감소하여 미생물 억제 효과가 뚜렷이 나타났다. 연근 도라지에 AA, CA, ASC 처리한 처리군은 초기 PPO 활성을 유의적으로 낮추는데 효과적이었지만, 우엉의 경우 ASC 처리에 의한 갈변 억제 효과가 나타나지 않았다. AA 처리한 도라지의 경우 TW 처리군에 비하여 오히려 경도가 빠르게 감소하여 품목에 따른 침지 방법에 차이를 두어야 함을 확인할 수 있었다. 따라서 세척 근채류는 품목에 따라 저장온도와 침지방법이 품질에 영향을 미치므로 적절한 저장온도 및 세척액 사용과 포장방법을 유지한다면 품질의 안전성을 확보하여 품질유지기한을 연장할 수 있을 것이라고 사료된다.

• 한국식품조리과학회지
• /
• 제22권5호통권95호
• /
• pp.690-701
• /
• 2006

Classifying vegetables recorded in Sikgamchalyo of Jeongjoji of Limwonsibyukji and Tangaekpyeon of Donguibogam and comparing the types features, efficacy and side effects based on Kimi Theory(氣味), we found forty one leafy vegetables, six root vegetables, nine fruit vegetables, nine mushrooms, seven seaweeds and two other vegetables in Limwonsibyukji and thirty five leafy vegetables, eight root vegetables, eight fruit vegetables, one mushroom, two seaweeds and one another vegetable in Donguibogam. According to the literature, vegetables are classified by five conditions(五氣) and five tastes(五味) and many are cold with sweet and bitter taste or warm with hot taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, calming cholera morbus, improving skin condition, calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm vegetables to vitalize their physiology and those with hot physical constitution cold vegetables for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of vegetables and continuing the spirit of Yacksikdongwon(藥食同源).

• Journal of Microbiology and Biotechnology
• /
• 제26권12호
• /
• pp.2036-2042
• /
• 2016

We evaluated the potentials of 10 isothiocyanates (ITCs) from cruciferous vegetables and radish root hydrolysate for inhibiting the growth of oral pathogens, with an emphasis on assessing any structure-function relationship. Structural differences in ITCs impacted their antimicrobial activities against oral pathogens differently. The indolyl ITC (indol-3-carbinol) was the most potent inhibitor of the growth of oral pathogens, followed by aromatic ITCs (benzyl ITC (BITC) and phenylethyl ITC (PEITC)) and aliphatic ITCs (erucin, iberin, and sulforaphene). Sulforaphene, which is similar in structure, but has one double bond, showed higher antimicrobial activity than sulforaphane. Erucin, which has a thiol group, showed higher antimicrobial activity than sulforaphane, which has a sulfinyl group. BITC and iberin with a short chain exhibited higher antimicrobial potential than PEITC and sulforaphane with a longer chain, respectively. ITCs have strong antimicrobial activities and may be useful in the prevention and management of dental caries.