• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Korean journal of applied entomology
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• v.50 no.4
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• pp.325-333
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• 2011

This study focused on the green peach aphid, Myzus persicae, as an indicator pest in Chinese cabbage cultivation to develop a genetic marker. We hypothesized that M. persicae gene flow is related to climate change. Genetic variation was analyzed using five local populations collected at different altitudes (157 m, 296 m, 560 m, 756 m and 932 m above sea level) in Hoengseong, Pyeongchang, and Gangneung areas, plus a laboratory strain used as an outgroup. There were no differences in ecological characteristics among strains. Esterase isozyme pattern and inter-simple sequence repeat (ISSR) PCR results showed significantly different bands between laboratory and wild, local populations. However, there was no difference among local populations. Partial fragments of ribosomal RNA (rRNA) and mitochondrial cytochrome oxidase I (mtCO I) were amplified and their nucleotide sequence was analyzed. Single nucleotide polymorphisms (SNPs) were detected in internal transcribed spacer-2 (ITS-2) and mtCO I regions among the five local populations. These SNPs can be use to discriminate different populations of M. persicae to monitor gene flow.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Journal of Microbiology and Biotechnology
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• v.20 no.2
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• pp.391-396
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• 2010

The purpose of this study was to investigate the biosafety of Vibrio parahaemolyticus in raw salad vegetables at wet markets and supermarkets in Malaysia. A combination of the most probable number-polymerase chain reaction (MPN-PCR) method was applied to detect the presence of V. parahaemolyticus and to enumerate their density in the food samples. The study analyzed 276 samples of common vegetables eaten raw in Malaysia (Wild cosmos=8; Japanese parsley=21; Cabbage=30; Lettuce=16; Indian pennywort=17; Carrot=31; Sweet potato=29; Tomato=38; Cucumber=28; Four-winged bean=26; Long bean=32). The samples were purchased from two supermarkets (A and B) and two wet markets (C and D). The occurrence of V. parahaemolyticus detected was 20.65%, with a higher frequency of V. parahaemolyticus in vegetables obtained from wet markets (Wet market C=27.27%; Wet Market D=32.05%) compared with supermarkets (Supermarket A=1.64%; Supermarket B=16.67%). V. parahaemolyticus was most prevalent in Indian pennywort (41.18%). The density of V. parahaemolyticus in all the samples ranged from <3 up to >2,400 MPN/g, mostly <3 MPN/g concentration. Raw vegetables from wet markets contained higher levels of V. parahaemolyticus compared with supermarkets. Although V. parahaemolyticus was present in raw vegetables, its numbers were low. The results suggest that raw vegetables act as a transmission route for V. parahaemolyticus. This study will be the first biosafety assessment of V. parahaemolyticus in raw vegetables in Malaysia.

• Research in Plant Disease
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• v.17 no.2
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• pp.161-168
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• 2011

To establish simple and reliable screening method for resistant radish to Plasmodiophora brassicae Woron. using soil-drenching inoculation, the development of clubroot on radish seedlings inoculated with P. brassicae GN-1 isolate according to several conditions such as inoculum concentration, plant growth stage and incubation period after inoculation was studied. To select resistant radish against clubroot, 10-day-old seedlings were inoculated with P. brassicae by drenching the roots with the spore suspension of the pathogen to give $1{\times}10^9$ spores/pot. The inoculated seedlings were incubated in a growth chamber at $20^{\circ}C$ for 3 days then cultivated in a greenhouse ($20{\pm}5^{\circ}C$) for 6 weeks. Under the optimum conditions, 46 commercial cultivars of radish were tested for resistance to YC-1 (infecting 15 clubroot-resistant cultivars of Chinese cabbage) and GN-1 (wild type) isolates of P. brassicae. Among them, thirty-five cultivars showed resistance to both isolates and one cultivar represented susceptible response to the pathogens. On the other hand, the other cultivars showed different responses against the tested P. brassicae pathogens. The results suggest that this method is an efficient system for screening radish with resistance to clubroot.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.845-852
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• 2014

Among various abiotic stress factors, soil salinity decreases the photosynthetic rate, growth, and yield of plants. Recently, many genes have been reported to enhance salt tolerance. The objective of this study was to characterize the Brassica rapa Salt Stress Resistance (BrSSR) gene, of which the function was unclear, although the full-length sequence was known. To characterize the role of BrSSR, a B. rapa Chinese cabbage inbred line ('CT001') was transformed with pSL94 vector containing the full length BrSSR cDNA. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis showed that the expression of BrSSR in the transgenic line was 2.59-fold higher than that in the wild type. Analysis of phenotypic characteristics showed that plants overexpressing BrSSR were resistant to salinity stress and showed normal growth. Microarray analysis of BrSSR over-expressing plants confirmed that BrSSR was strongly associated with ERD15 (AT2G41430), a gene encoding a protein containing a PAM2 motif (AT4G14270), and GABA-T (AT3G22200), all of which have been associated with salt tolerance, in the co-expression network of genes related to salt stress. The results of this study indicate that BrSSR plays an important role in plant growth and tolerance to salinity.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.748-755
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• 2013

This study was conducted to find a salt tolerance gene in Brassica rapa. In order to meet this objective, we analyzed data from a KBGP-24K oligo chip [BrEMD (Brassica rapa EST and microarray database)] of the B. rapa ssp. pekinensis 'Chiifu' under salt stress (250 mM NaCl). From the B. rapa KBGP-24K microarray chip analysis, 202 salt-responsive unigenes were primarily selected under salt stress. Of these, a gene with unknown function but known full-length sequence was chosen to closely investigate the gene function. The selected gene was named BrSSR (B. rapa salt stress resistance). BrSSR contains a 285 bp open reading frame encoding a putative 94-amino acid protein, and a DUF581 domain. The pSL94 vector was designed to over-express BrSSR, and was used to transform tobacco plants for salt tolerance analysis. T1 transgenic tobacco plants that over-expressed BrSSR were selected by PCR and DNA blot analyses. Quantitative real-time RT PCR revealed that the expression of BrSSR in transgenic tobacco plants increased by approximately 3.8-fold. Similar results were obtained by RNA blot analysis. Phenotypic characteristics analysis showed that transgenic tobacco plants with over-expressed BrSSR were more salt-tolerant than the wild type control under 250 mM NaCl for 5 days. Based on these results, we hypothesized that the over-expression of BrSSR may be closely related to the enhancement of salt tolerance.

• Korean Journal of Weed Science
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• v.31 no.4
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• pp.375-383
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• 2011

This experiment was carried out to confirm characteristics of macro granule (GG) for herbicidal efficacy by using remote-controlled aerial application (RCAA) to control annual and perennial weeds in rice paddy field, and phytotoxicity to rice and non target plants of formulation types. Herbicidal efficacy of GG applied by using RCAA was 93.6~96.6% in flooded direct sowing cultivation. There was no difference in phytotoxicity between the hand and the power applicator methods in terms of height, number of tiller and yield component. Herbicidal efficacy of GG applied by using RCAA was 92.7~97.3% in machine transplanting rice field. There was no difference in phytotoxicity between the hand and RCAA methods in terms of height, number of tiller and yield component. When suspension concentrate (SC) and GG were applied directly on Chinese cabbage, lettuce, cucumber, pepper, soybean and wild sesame, several symptoms of injury such as, the inhibition of growth, yellowish, leaf fall and withering was observed.