• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.82-82
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• 2018

산채는 주로 산지에서 자생하는 것을 채취하거나 자생지와 비슷한 환경의 임간에서 재배하여 수확을 한다. 본 시험은 차광처리를 통해 산지가 아닌 노지에서 산채 재배 가능성을 검토하고자 하였다. 대상작목은 개미취(Aster tataricus), 눈개승마(Aruncus dioicus var. kamtschaticus), 단풍취(Ainsliaea acerifolia), 박쥐나물(Parasenecio auricudatus var. matsumurana), 산마늘(Allium microdictyon), 어수리(Heracleum moellendorffii), 우산나물(Syneilesis palmata)이다. 시험작목을 전북 남원시 허브시험장(표고 500m) 포장에서 2017년 4월에 종묘를 정식하여 약 2년간 재배하였다. 고온기인 5월부터 9월까지 35%, 55%, 75%, 95% 차광정도를 달리하여 설치 한 후 시설 내의 기온, 상대습도 등 환경조건 및 재배작물의 고사율, 출현율, 생육특성 등을 조사하였다. 시설 내부의 평균 기온은 차광정도가 높아질수록 다소 낮아졌으며, 상대습도는 점차 높아졌다. 차광정도별 고사율을 조사한 결과 개미취, 어수리, 우산나물의 경우는 차광비율에 상관없이 각각 3.6%, 5.7%, 9.8%로 낮게 나타났다. 반면 단풍취와 산마늘의 경우 차광 비율에 따른 편차가 크지는 않았지만 최대 고사율이 각각 20.0%, 36.8%로 다소 높게 나타났다. 또한 눈개승마 75% 차광에서 50.0%, 박쥐나물 35% 차광에서 100% 고사율을 보여 적정 차광비율 선정 필요하다고 판단된다. 정식 2년차 4월 평균 출현율은 개미취 100%, 눈개승마 86.2%, 단풍취 84.3%, 박쥐나물 77.9%, 산마늘 97.5%, 어수리 88.9%, 우산나물 96.3%이었다. 다만 단풍취, 박쥐나물은 차광정도가 높아질수록 출현율이 높아졌고, 어수리는 차광정도가 높아질수록 다소 출현율이 낮아졌다. 또한 생육특성 조사 결과 초장은 단풍취를 제외하고 차광처리별 경향성이 뚜렷하게 나타나지 않았으며, 엽장과 엽폭은 산마늘을 제외한 작목들은 차광이 강할수록 커지는 경향이었다. SPAD 값은 개미취와 산마늘은 처리구역별 차이가 없었으나, 나머지 작물은 차광이 높아질수록 SPAD 값도 커졌다. 시험결과 표고 500m지역에서 개미취, 산마늘, 어수리, 우산나물은 차광수준에 따른 생육의 차이가 크지 않거나 차광이 낮아도 생육이 비교적 양호하였다. 그러나 단풍취와 박쥐나물은 차광정도에 따라 생육의 차이가 분명하였으며, 차광이 높아질수록 생육이 좋아졌다. 이를 바탕으로 산채류 노지재배를 위해서는 연차 간 작목별 생육특성, 수량성, 상품율, 경제적 분석 등의 추가적인 조사가 이루어져 할 것으로 여겨진다.

• Food Science and Preservation
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• v.15 no.4
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• pp.576-581
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• 2008

The chemical components of the wild vegetables Solidago virgaurea spp. gigantea, Aster glehni var. hondoensis, and Aruncus dioicus var. kamtschaticus grown on Ulleung island, Korea were investigated. In dried powders of these three wild vegetables, the contents of moisture, crude protein, crude lipid, crude fiber, and crude ash were 3.77-5.72%, 15-29%, 3.50-6.68%, 4.00-6.01%, and 8.70-10.54%, respectively. There were differences in the levels and nature of organic acids in the vegetables; the major organic acids were succinic acid, citric acid, and malonic acid. The major free amino acids in the vegetables were glutamic acid, aspartic acid, arginine, and phenylalanine. Riboflavin contents were 90 mg% in Aruncus dioicus var. kamtschaticus and $2{\sim}3$ mg% in the other vegetables. The thiamin contents were 113 mg% in Aster glehni var. hondoensis, 85 mg% in Aruncus dioicus var. kamtschaticus, and 71 mg% in Solidago virgaurea spp. gigantea. The major fatty acids in the three vegetables were linolenic acid, linoleic acid, and palmitic acid; 60% of total fatty acid was linolenic acid. Catechins were present at 5.37 mg% in Aruncus dioicus var. kamtschaticus, 2.46 mg% in Solidago virgaurea spp. gigantea, 1.29 mg% in Aster glehni var. hondoensis.(-) ECC was detected in only Aruncus dioicus var. kamtschaticus. The contents of Ca, P, and Na in the three vegetables were higher than the contents of other minerals.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.161-168
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• 1992

On the mutagenicity induced by 3-amino-l,4-dimethyl-5-H-pyrido[4,3-b]indol (Trp-P-1) and 2-aminotluorene (2-AF), the antimutagenic effects of edible muntain herb juices were examined by the Ames assay using Salmonella typhimurium TA98 and TA100. Juices prepared from aralia bud, small water dropwort, mugwort, roots of belltlower and sedum didn't have mutagenicity. Most of sample juices showed the antimutagenicity. Especially, juices prepared from aralia bud, small water dropwort and mugwort were found to possess strong antimutagenic effects. Sedum was moderatly effective and root of belltlower had little effect on mutagenicity caused by Trp-P1 and 2-AF. The experimental results with TA98 were similar to those with TA100 in the antimutagenicity test of edible mountain herb juices. In this study, antimutagenicity on Trp-P-1 was more effective than that on 2-AF.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.58-58
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• 2018

'다목이'는 일반 곰취를 모본으로 한대리곰취를 부본으로 교배하여 병에 강하고 수량성이 뛰어난 특성을 가진 곰취 신품종으로 고령지농업연구소에서 육성하였다. 경관농업은 청정 농산물의 생산, 가공과 서비스가 연계된 농업의 6차산업화를 대표하는 농업형태이다. 곰취를 이용한 산채류 경관농업을 구현하기 위해 '다목이'와 자생식물의 혼식을 통한 친환경 생산기술을 개발코자 하였다. 인공상토로 채운 화분에 곤달비와 삼백초, 백리향, 라벤더 등 국내 외 자생식물을 혼식하여 각 식물의 지상부와 지하부 생육을 조사하였다. 삼백초, 라벤더, 이질풀, 웜우드, 어성초는 '다목이'와 혼식하여 지상부 생체중 214.1~362.4g, 지하부 생체중 171.0~258.5g으로 생육이 대등하거나 양호한 결과를 보였다. 반면에 생강과 박하는 '다목이'의 생육량을 지상부 생체중 90.9~123.6g, 지하부 생체중 54.0~110.3g으로 현저히 감소시켰다. 백리향과 좀씀바귀, 제충국, 옥잠화는 '다목이'에 의해 생육이 극도로 저하되거나 고사하였다. 배초향은 '다목이'와 서로의 생육이 감소된 것으로 나타났다. 따라서 '다목이'와의 혼식은 경관농업의 목적에 따라 삼백초, 라벤더, 이질풀, 웜우드, 어성초가 적합한 것으로 생각되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.277-283
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• 2016

To improve the microbiological safety of wild vegetables after harvest, Aster scaber and Cirsium setidens Nakai were treated with combinations of 50 ppm aqueous chlorine dioxide ($ClO_2$)/0.5% citric acid or fumaric acid, and 50 ppm $ClO_2$/0.5% fumaric acid/blanching at $90^{\circ}C$ for 2 min. Combined treatment of 50 ppm $ClO_2$ and 0.5% citric acid reduced populations of total aerobic bacteria, yeast, and molds in Aster scaber and Cirsium setidens Nakai by 2.80~3.64 and 2.02~2.67 log CFU/g, respectively, compared to those of the control. Combined treatment of 50 ppm $ClO_2$ and 0.5% fumaric acid reduced total aerobic bacteria, yeast and molds populations by 3.62~3.82 and 2.47~3.02 log CFU/g, respectively. Based on the results, combined treatment of $ClO_2$ and fumaric acid was more effective in controlling microorganisms in the wild vegetables than either $ClO_2$ or citric acid. In addition, combined treatment of $ClO_2$/fumaric acid/blanching reduced the populations of total aerobic bacteria by 4.59~5.12 log CFU/g, and populations of yeast and molds were not detected by treatment. These results suggest that combined treatment of $ClO_2$/fumaric acid/blanching is the most effective method for improving microbiological safety of wild vegetables after harvest.

• Korean Journal of Environment and Ecology
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• v.33 no.4
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• pp.447-452
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• 2019

This study was conducted in 2016-2017 to provide the basic ecological data needed to establish environmental conditions for the cultivation of wild vegetables. It used TWINSPAN to classify the vegetation structure of natural habitats of wild vegetable nationwide and DCCA ordination to analyze the correlation between the by community structure and environmental factors. We performed TWINSPAN on 100 taxa with high importance values in 91 plots of major habitats of wild vegetables. The vegetation was classified into Cirsium setidens and Synurus deltoides group, Ligularia fischeri and Hemerocallis fulva group, Adenophora divaricata var. manshurica group, Platycodon grandiflorum and Aster scaber group, Aralia elata and Pteridium aquilinum group, and Pimpinella brachycarpa and Osmunda japonica group communities. We then performed DCCA ordination of 11 communities classified by TWINSPAN and 11 environmental factors. The results showed that the altitude had the strongest correlation with the vegetation. The Cirsium setidens, Synurus deltoids, and Lifularia fischeri communities were distributed in areas with similar environmental factors such as high altitude, gentle slope, and nutrient. The Aralia elata and Osmunda japonica communities were distributed in the location environment with low altitude, pH, O.M, T-N, $Ca^{2+}$, and C.E.C. The Hemerocallis fulva community was distributed in the location environment with moderate northeastern and northwestern slope, low altitude and pH, and high $P_2O_5$, whereas the Adenophora divaricata var. manshurica community was distributed in the location environment with gentle southeastern and southwestern slope, high altitude and pH, and low $P_2O_5$, which was the opposite tendency of the location environment from Hemerocallis fulva community. The Platycodon grandiflorum community was distributed in the location environment with gentle southwestern slope, low altitude, pH, O.M, T-N, $P_2O_5$, $Ca^{2+}$, and C.E.C., and high $Mg^{2+}$. The Pteridium aquilinum community was distributed in the location environment with southwestern slope, low altitude, O.M, T-N, C.E.C, $P_2O_5$, $Ca^{2+}$, and $K^+$. The Aster scaber and Pimpinella brachycarpa communities were widely distributed in many plots with various location environments.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.92-97
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• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.371-376
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• 2018

Consumption of wild edible greens (WEG) has risen in Korea recently, and processing of WEG at greenhouses is increasing. In this study, we investigated chamchwi (Aster scaber Thunb), a major WEG, to assess the effect of growth conditions on nutritional quality and blanching process. Field-grown chamchwi had 1.5-2-fold more total phenolic compounds and anti-oxidative capacity than the house-grown one. Among functional compounds, quercetin was significantly higher (about 5-fold) in the field samples (approximately $430{\mu}g/g$ fresh weight) than in the house samples. Soluble sugars in field-grown chamchwi were 2-fold higher than in the house samples. For both the samples, blanching process decreased chamchwi quality significantly, but the degree of loss for each component was different. Consequently, field-grown chamchwi exhibited superior nutritional quality than greenhouse-grown one, and blanching process resulted in a similar decrease of nutritional quality in both the samples.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.59-68
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• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.