• Korean journal of food and cookery science
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• v.28 no.5
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• pp.579-588
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• 2012

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.252-256
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• 2001

In this study, the bactericidal activity of each extract from Sawa-wasabi (Wasabia japonica) root, stem and leaf against the fish pathogenic bacteria were examined. The main component related to bactericidal activity in Sawa-wasabi was well known to AlT. The Sawa-wasabi roots showed the highest AIT amount with 1.18 mg/g. Stems was 0.41 and leaves was 0.38 mg/g. All of them showed bactericidal activity against 2 strains of Vibrio hollisae, V. anguillarum, and 2 strains of Edwardsiella tarda, but weak effect against Staphylococcus capitis. The Sawa­wasabi leaves showed the strongest bactericidal activity with minimal bactericidal concentrations (MBCs) of 156.3mg of dry weight/mL against 2 strains of V. hollisae, V. anguillarum and 2 strains of E. tarda. The roots and stems showed a little weak bactericidal activities with 312-1,250mg of dry weight/mL against them. These results suggest that certain components besides AIT in Sawa-wasabi are affective in killing fish pathogenic bacteria.

• Korean Journal of Medicinal Crop Science
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• v.23 no.3
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• pp.207-213
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• 2015

The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 mg/g and 241.0 mg/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were $19.44{\pm}0.23$ and $19.33{\pm}1.17mg$ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were $7.69{\pm}0.71$ and $19.25{\pm}1.41mg$ QE/g, espectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

• Korean Journal Plant Pathology
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• v.14 no.5
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• pp.555-557
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• 1998

Occurrence of soft rots was observed on wasabi (Wasabia japonica Matsum) grown in Chuncheon and Pyengchang Kangwon province, Korea. The symptoms appeared on the wasabi root, which became mushy and black. This eventually resulted in wilting and death of the aboveground parts of the wasabi. The causal organism was isolated from the infected lesions and was identified as Erwinia carotovora subsp. carotovora based on the morphological, physiological and biochemical characteristics, and on the results of the Biolog program (Biolog Inc., U. S. A.). E. carotovora subsp. carotovora is the first described bacterium which causes bacterial soft rot on wasabi in Korea.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.692-699
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• 2008

The effects of wasabi stalk on the taste and storage characteristics of baechukimchi were assessed in the final product. Wasabi stalk was added in different ratios: 0, 1, 3, 5, or 7%(w/v) of Chinese cabbage. As the fermentation progressed, the pH of the product dropped. Total acidity increased in all treatments during fermentation. The total vitamin C content increased during the first 8 to 13 days of fermentation. Reducing sugar decreased in all treatment as fermentation continued. The numbers of total cells and lactic acid bacteria increased until they peaked, and then began decreasing as fermentation continued. With regard to acceptability characteristics, the 3% treatment was most favored. With simple regard to the quantitative level of wasabi stalk addition, the 3% treatment was most appropriate under all testing conditions. In conclusion, stalk seems to be an economical and natural additive which has effects on extension of the shelf life of baechukimchi.

• The Korean Journal of Mycology
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• v.50 no.3
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• pp.249-254
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• 2022

In June 2021, foot rot symptoms were observed in wasabi (Eutrema japonicum) plants growing in vinyl greenhouses of the Alpine Agricultural Experiment Station, Wild Vegetable Research Institute, in Taebaek, Gangwon Province, Korea. Diseased plants displayed black soft rot of crowns and petioles at the soil line and wilted. The incidence of diseased plants was 2-10% in four out of five vinyl greenhouses investigated. Eight fungal isolates were obtained from diseased plants. All the isolates were identified as Phytophthora pseudocrytogea based on their morphological characteristics and phylogenetic analysis. Three isolates of P. pseudocrytogea were used for pathogenicity test on wasabi plants via artificial inoculation. The pathogenicity of the isolates was confirmed in the inoculated wasabi plants. The symptoms shown by the inoculated plants were similar to those observed in plants from the investigated vinyl greenhouses. This is the first report of P. pseudocryptogea causing Phytophthora foot rot in wasabi.

• The Korean Journal of Mycology
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• v.51 no.4
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• pp.259-263
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• 2023

During crop disease surveys in 2019 and 2021, we observed gray mold symptoms on the leaves of wasabi (Eutrema japonicum) plants grown in vinyl greenhouses in Taebaek and Pyeongchang, Gangwon Province, Korea. The symptoms appeared at the edges of the leaves, where the infected areas turned black and rotted, and many gray molds formed on the lesions. The incidence of gray mold on the leaves in the vinyl greenhouses at the two locations ranged from 1 to 30%. Four fungal isolates were obtained from leaf lesions and identified as Botrytis cinerea based on morphological characteristics and phylogenetic analysis. Two isolates of B. cinerea were used for pathogenicity tests on the leaves of wasabi plants by artificial inoculation. The pathogenicity of the isolates was confirmed in leaves. The symptoms induced by the isolates were similar to those observed in wasabi leaves in the vinyl greenhouses investigated. This is the first report of B. cinerea causing gray mold in wasabi in Korea.

• Journal of Nutrition and Health
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• v.28 no.11
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• pp.1073-1077
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• 1995

The volatile components of Eutrema wasabi were prepared by distillation and ether extraction. The extracts were similar in the color, the odor, and the antimicrobial activity to allylisothiocyanate, the main ingredient of wasabi essential oil. The antimicdrobial activity of the extracts was evaluated and it was found that these had the antibacterial effect against a broad spectrum of pathogenic bacterial such as Staphylococcus, Escherichia, Pseudomonas and Salmonella.

• The Plant Pathology Journal
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• v.15 no.4
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• pp.247-250
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• 1999

Wasabies showing mosaic symptoms were collected and extracted for virus purification. Tobacco mosaic virus (TMV) was identified as causal agent by electron microscopy and nucleic acid and coat protein analyses. TMV strains were determined by enzyme-linked immunosorbent assay (ELISA). TMV was identified as W and C strain in wasabi. The results of host reaction indicated that this virus induced local lesions on Nicotiana tabacum cv. Bright Yellow and N. glutinosa, leaf spots on Chenopodium amaranticolor and mosaic symptoms on wasabi. Rot shape virus particles were observed and was about 300 nm in length. About 6.5 kb single RNA molecule was observed from extracted viral RNA sample and 26 KDa coat protein was detected in denatured acrylamide gel. Infection ratio of TMV was 8% for the first cultivation year, but was 22% for the second year when TMV-W antiserum was used. The results of this experiment showed that infection ratios of both TMV-W and TMV-C strains were higher compared to that of TMV-P strain.

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.288-293
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• 1996

This study was investigated to obtain basic information for the development of irrigation plans in upland cultivation of Wasabi. Changes of stomatal conductivity and photosynthetic rate of Wasabi, and of the soil water potential during withholding watering were analysed. The stomatal conductivity of Wasabi at $1000{\mu}Em^{-2}s^{-1}$ light intensity was $70mmolem^{-2}s^{-1}$, which was about 49% lower than that of Chinese cabbage, $138mmolem^{-2}s^{-1}$. The temporal changes of light intensity during the daytime did not influence the stomatal conductivity. The soil water potential that decreased stomatal conductivity in Wasabi was about - 50kPa at 10 AM, and about - 30kPa at 3 PM. The photosynthetic rate of Wasabi at$1000{\mu}Em^{-2}s^{-1}$ light intensity was $7.6mgdm^{-2}hr^{-1}$, which was about 50% lower than that of Chinese cabbage, $15.3mgdm^{-2}hr^{-1}$. The duration required for a stable photosynthetic rate was longer in Wasabi than in Chinese cabbage. The soil water potential that decreased photosynthetic rate in Wasabi was about - 50kPa at 10 AM, and about - 30kPa at 3 PM. The stomatal conductivity and photosynthetic rate showed significant positive correlation at various soil water potential. The results indicated that irrigation in wasabi could be done during the daytime when the soil water potential is above - 30kPa, which does not decrease stomatal conductivity and photosynthesis in Wasabi.