• Food Science and Biotechnology
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• v.18 no.2
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• pp.471-474
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• 2009

Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction with cysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations of FA in cigarette smoke were found between 138.24 and $217.82{\mu}mol/g$ cigarette smoke. Extracts isolated from Welsh onion (Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuum L.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA. The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation of FA were 64, 47, 38, 47, and 19%, respectively.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.231-235
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• 1996

The water binding capacity(WC) of acid detergent fiber(ADF) was estimated. The WBC of raw vegetables ranged from 5. 1g to 24.7g water/g ADF. WBC was high in pepers and low in welsh onions. The correlation coefficients between WBC and fiber components were examined to fled which component is responsible for the deteruuning ability to bind water. The correlation coefficient between WBC and cellulose was +0.8. The binding capacity of water by fiber was affected positively by cellulose. fermentation increased in WBC of ADF. Changes of no in accordance with pH changes were evaluated at pH 2, 5.2 and 6. In all cases, WBC was high In weak acid and neutral.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.327-333
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• 2000

This experiment was conducted to determine the effect of priming duration and temperature on germinability of vegetable seeds. Priming chemicals were -0.50 MPa PEG 8000 for carrot, 50 mM $K_3PO_4$ for lettuce, 200 mM $KH_2PO_4$ for onion, and 100 mM $Ca(NO_3)_2$ for Welsh onion seeds. Priming temperature varied from $10^{\circ}C$ to $25^{\circ}C$, and priming duration varied from 12 hours to 5 days depending on crops. Percent germination of carrot seeds was significantly affected by the seed treatment and priming temperature. Priming at $20^{\circ}C$ for 3 days was most effective in reducing number of days to attain 50% of the final germination percentage (T50) and mean number of days to germination (MDG). Radicle protrusion in the priming solution was as high as 14% when primed at $20^{\circ}C$ for 4 days. Percent germination of lettuce seeds was affected significantly by the seed treatment and priming duration. Priming lettuce seeds at $20^{\circ}C$ for 2 days increased percent germination and shortened T50 and MDG without radicle protrusion. Percent germination of onion seeds was affected significantly by the seed treatment, priming duration, and temperature. Priming at either $10^{\circ}C$ or $15^{\circ}C$ for 3, 4, or 5 days did not affect percent germination of onion seeds, but was effective in reducing T50 and MDG. Decline in percent germination of onion seeds was precipitous as the length of priming duration increased from 3 to 5 days. Percent germination of welsh onion seeds was not affected by the priming duration and temperature. Priming at $15^{\circ}C$ for 4 days was most effective in reducing T50 and MDG, increased in duration of priming at $15^{\circ}C$ or $20^{\circ}C$ increased radicle protrusion.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.254-262
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• 2005

This experiment was carried out to select the desirable welsh onion (Allium fistulosum L.) varieties for the year-round cultivation in water culture. Ten varieties were tested, of which five were Korean's and the other five were Japanese's. The germination percentage and germinative energy of most varieties we.e more than 90 percent. The fastest germination speed were 'Geumjanguedaepa', 'Gujopa' and 'Fuyune'. The best growth of the varieties were 'Geumjanguedaepa' and 'Tokyokuro' in spring, 'Geumjanguedaepa', 'Gujopa', 'Saesaeksisilpa' and 'Tokyokuro' in summer, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' in fall, and 'Geumjanguedaepa', 'Midorigawa' and 'Tokyokuro' in winter cultivation. Suitable varieties of growth fur all seasons were 'Geurnjanguedaepa' and 'Tokyokuro', though 'Gujopa' was good in summer and fall. In the view of nutritional content, nitrate content was significantly lower in 'Geumjanguedaepa', 'Tokyokuro' and 'Fuyune' than that in'Saesaeksisilpa' and 'Starziam'. Vitamin C content was higher in 'Aqua Green', 'Midorigawa' and 'Seoulbaekpa' than that of the others. Pyruvic acid content was the highest in 'Geumjanguedaepa' and 'Suckchanguedaepa'. Based on the above results, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' were selected as the most desirable young welsh onion varieties for the year-round water culture.

• Food Science and Preservation
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• v.24 no.3
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• pp.387-393
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• 2017

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at $37^{\circ}C$. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at $4^{\circ}C$ but lactic bacterial count of yogurt prepared with HEWO maintained $10^8CFU/mL$ during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1995.04a
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• pp.81-83
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• 1995

수경재배시 배양액의 온도는 작물의 생육과 품질에 중요한 영향을 미치는 요인이므로 겨울철 양액재배시 적절한 배양액의 온도구명은 매우 중요하다. 일반적으로 파(Allium fistulosum)는 내한성이 강한 작물로 알려져 있으나, 겨울철 양액재배시 13, 18, 23$^{\circ}C$ 배양액 온도처리가 파의 생육 및 품질에 미치는 영향을 알아보고자 본 실험을 수행하였다. (중략)

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1994.11a
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• pp.96-97
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• 1994

국내에서 가장 많이 소비되는 양념채소 중 하나인 잎파는 계절별 재배면적의 변동때문에 가격파동이 극심한 작물로서 안정적인 생산체계가 요구되고 있다. 따라서 greenhouse내에서의 수경재배를 통한 잎파의 생산은 계절적 요인에 의한 재배환경 변화 대처에 용이하다는 측면에서 안정적 생산을 기하는데 유리하다. 따라서 수경재배를 통한 주년생산을 위하여 양액내 NO3$^{-}$ : NH4$^{+}$ 비가 잎파의 생육에 미치는 영향을 조사하고자 본 실험을 수행하였다. (중략)

• Journal of Radiation Industry
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• v.8 no.2
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• pp.83-88
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• 2014

Application of X-ray irradiation of dried condiments was studied using commercially prepared dried garlic, onion and welsh onion flakes as model samples. Total load of aerobic microbes (TAM), color differences, and generation of off-flavor were quantified for samples individually irradiated with gamma rays, electrons, or X-rays. TAM load was decreased by irradiation in a dose-dependent manner. The three types of radiation did not differ in the extent of TAM reduction (P>0.05). The samples did not differ in color. Off-flavor was detected from 6 kGy-irradiated samples, regardless of radiation sources. The results indicated that X-ray irradiation could be used for irradiation of dried condiments with the same effects as gamma rays and an electron beam.

• Korean Journal of Plant Resources
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• v.12 no.4
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• pp.260-268
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• 1999

Crude extract of Coptis japonica root-stem was evaluated for antifungal activity against Phytophthora capsici, Fusarium oxysporum, Colletotrichum dematium, Colletotrichum truncatum, Botrytis cinerea, Botryosphaeria dothidea and Alternaria porri, and antifungal active compound from the extract was identified. In addition, the usefulness of the extract for some plants disease control was investigated. Crude extract of C. japonica root-stem exhibited antifungal activity against P. capsici, F. oxysporum, C. dematium, B. cinerea, B. dothidea and A. porri. Antifungal activity of the substance isolated from C. japonica root-stem was similar to a standard chemical berberine-Cl. Red-pepper fruit rot, sesame stem rot and welsh-onion alternaria leaf spot were effectively controlled by the crude extract of C. japonica root-stem. Phytotoxicity was not observed in the red-pepper and welsh-onion leaves and red-pepper and strawberry fruits with exogenous foliage application of the crude extract. Seeds germination and radicle growth of red-pepper and sesame were inhibited by the crude extract of C. japonica root-stem. 4.24g of yellowish compound per 100g of C. japonica root-stem was obtained. The compound was identified as berberine-Cl by HPLC.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.