• Korean journal of applied entomology
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• v.17 no.1 s.34
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• pp.33-35
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• 1978

The infected spin aches showing yellow mosaic symptom were collected and confirmed that the causal agent was turnip mosaic virus. The results of host reaction indicated that this virus induced local lesion on the inoculated leaves of Nicotiana tabacum (B.Y) and Chenopodium amaranticolor, mosaic symptoms on chrysanthemum coronarum, spinacea oleracea and Rephanus acanthiormis. The infected leaves extracts with this virus showed positive reaction with authentic turnip mosaic virus-antiserum. The virus particles were filaments type with size of 750nm by means of dipping method in electron microscope.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.15-20
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• 1992

The changes in color of spinach leaves upon blanching in boiling water and by microwave oven were investigated. The noticible changes in color of leaves were observed above $70^{\circ}C$. The values of L (lightness), a (redness) and b (yellowness) were decreased upon blanching. The value of the under surface of leaves was decreased by 2~3 times compared to that of the upper surface. The noticible color changes occured from 15 sec and the absorbance at 432 nm of water increased rapidly from 2 min of blanching in boiling water. Salt (0.5 and 0.9%) decreased the absorbance at 432 nm of water. The changes of L and b of the under surface of leaves upon heating with a microwave oven were less compared with those in boiling water. Based on the color differences of leaves upon blanching in boiling water, the optimum ratio of spinach to water was 1:4 or 1:5.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.388-395
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• 2019

The object of the present study was to examine the effect of selenium-treated Spinacia oleracea L. on antioxidative defense system and oxidative damage in rats fed high-fat and high-cholesterol diets. Experimental rats were divided into six groups which were composed of normal diet group (N), high-fat and high-cholesterol diet group (HF), high-fat and high-cholesterol diet with 5% or 10% non-treated spinach supplemented group (SPA or SPB) and high-fat and high-cholesterol diet with 5% or 10% selenium-treated spinach-supplemented group (SSA or SSB). In the antioxidant enzyme activities of hepatic glutathione peroxidase and superoxide dismutase, activities increased in supplementation of non-treated or selenium-treated spinach groups compared to HF group. However, there was no significant difference in the activity of hepatic catalase among all experimental groups. The microsomal superoxide radical content of the SSB group was significantly reduced compared to the HF group. The mitochondrial carbonyl values of the SSB group were significantly reduced compared to the HF group. Thiobarbituric acid reaction substance (TBARS) values in RBC and liver were also reduced in non-treated or selenium-treated spinach-supplemented groups compared to the HF group. The hepatic TBARS values of the supplementation of selenium-treated spinach groups significantly decreased compared to the supplementation of non-treated spinach groups. These results suggest that selenium-treated spinach may reduce oxidative damage by the activation of antioxidative defense system in rats fed high-fat and high-cholesterol diets.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.147-155
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• 2014

This study is conducted to investigate the yield of extract, total phenolic compounds, total flavonoid compound contents, free radical scavenging activities (DPPH assay, ABTS assay), reducing power (Oyaizu's assay, FRAP assay) and antimicrobial activities of spinach according to various cooking methods (non-blanched, blanched, seasoned). The yield of non-blanched spinach is 1.64% and the extract yield of blanched spinach is 1.49%, and on the other hand, the yield of seasoned spinach is 6.01%. Total polyphenol contents of seasoned spinach is recorded as $124.31{\pm}1.37mg$ GAE/100 g FW, non-blanched spinach $51.24{\pm}0.27mg$ GAE/100 g FW, and blanched spinach $42.48{\pm}0.53mg$ GAE/100 g FW. From the total flavonoids, seasoned spinach extracts ($15.60{\pm}0.20mg$ CE/100 g FW) showed higher total flavonoid contents than non-blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) are shown to be in the order of seasoned spinach > non-blanched spinach > blanched spinach. In the antimicrobial activities, non-blanched spinach (5, 10 mg/disc) showed antimicrobial activity against S. enterica and P. aeruginosa. The inhibition zone diameter from extracts of blanched spinach has not been detected. Seasoned spinach indicated antimicrobial activity only against P. aeruginosa (8.15 mm) at 10 mg/disc. If we are to eat a lot of non-blanched spinach, it would cause calculus. Blanching helps to prevent against calculus, since the blanching process can remove various amounts of oxalic acids. The overall results of this study demonstrate that seasoned cooked spinach would be the most efficient way of ingestion to consume antioxidant compounds.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.339-345
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• 2005

This study was carried out to determine the changes of chlorophyll contents in spinach during growth stages and storage with two packaging materials. The chlorophyll contents increased to a maximum level in the spinach leaves after 35 days of planting, while the level in the roots extremely decreased and that in the stems did not change during the growth period. The total chlorophyll content was higher in the leaves than that in the stems and roots. The ratios of chlorophyll a/b in the leaves and stems were almost similar to those reported for spinach elsewhere. When stored for 1, 3, and 5 days without packaging, the remaining percentage of chlorophyll was $96.29\%,\;90.79\%\;and\;85.74\%$, respectively, at $5^{\circ}C,\;and\;82.75,\;44.63,\;33.07\%$, respectively, at $20^{\circ}C$. The chlorophyll contents of the spinach stored in polyethylene bags were significantly higher than of that those without packaging and of that packaged with newspaper during storage. From the results, it was found that spinach packaged in polyethylene bags suppressed the degradation of chlorophyll and maintained the freshness during low temperature storage and that the chlorophyll contents increased during the growth period.

• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.69-74
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• 2016

The objective of this study was to examine the combined effect of fumaric acid with mild heat on the inactivation of microorganisms on spinach. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes. Based on the results of single treatment of fumaric acid (0.1, 0.3, and 0.5%) or mild heat (40, 50, and $60^{\circ}C$) regarding the inactivation of the inoculated bacteria, the optimal condition for the combined treatment was suggested to be 0.5% fumaric acid and mild heat treatment at $50^{\circ}C$ for 5 min. The combined treatment of fumaric acid with mild heat caused 2.53 and 2.62 log reductions of the populations of L. monocytogenes and E. coli O157:H7, respectively. In addition, during storage of fresh spinach at $4^{\circ}C$ for 12 d, the combined treatment reduced initially the populations of total aerobic bacteria by 2.77 log CFU/g compared with the control. In particular, after 12 d of storage, the population of total aerobic bacteria for the combined treatment sample was 4.84 log CFU/g, whereas the control sample had 6.66 log CFU/g. Color and vitamin C content of spinach samples were not altered significantly by the combined treatment during storage. These results indicate that the combined treatment of fumaric acid with mild heat is an effective method to control microorganisms on spinach during storage.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.177-188
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• 1999

15 vegetables were cooked as fresh salad, scalding, steaming, boiling, panbroiling, and hardboiling and retention of vitamin(A, Ascorbic acid, Niacin) and minerals(P, Fe, Mg, Ca, Na, K)were investigated about those cooks during making process. Vitamins were shown as the best retention in fresh salad, while as the worst retention in scalding vegetables. Minerals were determined as the best retention in panbroiled, while as the worst retention in scalding and boiling vegetables. In all vegetables cookings, the order of vegetables which had good retention of vitamins and minerals were doraji>perilla leaf, cabbage>k, radish, cucumber>chamchwi, lettuce> mungbean sprout>spinach, burdock, sedum>carrot, squash>soybean sprout>eggplant. Also Vit.A was kept high retention level in fresh salad, panbroiling, hardboiling, Niacin was remained in fresh salad, hardboiling, steaming, vegetables highly and AsA was kept high level in fresh salad only. And P in panbroiling, steaming, Fe in fresh salad, scalding, boiling, panbroiling, hardboiling, Mg in fresh salad, panbroiling, hardboiling, Ca in fresh salad, steaming, boiling, panbroiling, hardborling, Na in panbroiling, hardboiling and K in fresh salad pan, broiling, hardboiling were retained as high level.

• Food Science and Preservation
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• v.17 no.5
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• pp.652-658
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• 2010

This study was to investigate physicochemical properties of Shinan seomcho growing in Jeollanamdo. The samples used were Shinan seomcho(Josaeng, Mansaeng varieties), Pohangcho(Josaeng, Mansaeng varieties), Namhaecho (Josaeng, Mansaeng varieties) and greenhouse spinach(Josaeng varieties). The results were as follows ; The thickness of spinach leaves were contained in order of Shinan seomcho > Pohangcho > Namhaecho > greenhouse spinach, and the hardness of those were contained in order of Pohangcho > Namhaecho > Shinan seomcho > greenhouse spinach. In Hunter's color value, L, a, b value in greenhouse spinach was lower than those of the others. Among the spinach varieties, Josaeng-jong(3.39~5.38 mg%) had the highest level of total dietary fiber contents than that of Mansaeng-jong(2.94~3.91 mg%). By regional groups, total dietary fiber were contained in order of Pohangcho > Namhaecho > Shinan seomcho > greenhouse spinach. The free sugar contents in the sample group, Shinan seomcho(4 varieties), Pohangcho(1 variety) and Namhaecho(2 varieties) were higher than those of other spinach varieties. The total sugar contents in the sample group, Shinan seomcho(3 varieties), Pohangcho(1 variety) and Namhaecho(2 varieties) were higher than those of other spinach varieties. Total flavonoid contents of Shinan seomcho(Josaeng-jong) and Namhaecho(Josaeng-jong) were lower than 130 mg%, but the other spinach had more than 130 mg% of total flavonoid contents. Germanium contents were detected in the following order ; Shinan seomcho(47.46 ${\mu}g$/kg) > Namhaecho(30.13 ${\mu}g$/kg) > Pohangcho(26.39 ${\mu}g$/kg) > greenhouse spinach(25.32 ${\mu}g$/kg).

• The Korean Journal of Pesticide Science
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• v.10 no.2
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• pp.91-98
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• 2006

The objective of this study was to compare dioxin contents in spinach, soil and air and to evaluate the relation of dioxin concentrations in crop and its cultural environment. Sample weighing for the precise peak detection in dioxin analysis was also determined. The fragmentogram of HpCDFs, and especially OCDF, indicated different pattern from that of TeCDD/F, PeCDD/Fs and HxCDDs/Fs, which showed the same pattern. In case of field culture spinach (wet sample 2 kg) in Japan, peak of OCDF could be detected clearly, while market spinach (wet sample 1 kg) showed the only baseline detection. The result makes it possible to suppose the fact that production place of market spinach was not contaminated with OCDF, but atmospheric pattern of production place was similar to that of open field sample. So we could decide that the sample of agricultural crops were needed more than 2 kg in wet weight for the evaluation of precise peak The total tendency of dioxin concentration levels in field culture spinach may be affected by OCDD and HCDF distributed in soil. However, on the whole the major factor seems to be the atmospheric deposition.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.118-118
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• 2003

편의와 fresh-like quality를 선호하는 소비 경향에 맞추어 가공한 fresh-cut사과의 선도 연장을 위한 저해제를 탐색하였다. 실험에 사용된 사과는 박피하여 속심을 제거한 사과를 8조각으로 절단하여 저해제에 3분간 침지한 후 물기를 제거하고 각각 LDPE 포장지에 포장하여 실온에서 저장하면서 colorimeter와 rheometer를 이용하여 색도와 물성을 측정하였다. 저해제로는 1% ascorbic acid, citric acid, NaCl, MgCl$_2$, CaCl$_2$, KCl, CaSO$_4$, MgSO$_4$, $Na_2$SO$_4$, oxalic acid, calcium lactate, calcium citrate를 사용하였으며 천연저해제로는 건칡, 맥문동, 목향, Rhubarb, 당귀, 오약, 시체, 지각, 천문동, 청피, 계피, 구기자, 당귀, 진피, 감초, 녹차, 후추 등을 열수추출하여 사용하였다. 물리적인 변화는 시간이 경과함에 따라 감소하는 추세를 보였으며 일부 건조로 인해 texture의 증가를 나타내기도 했다. 처리에 따른 물리적인 변화로는 CaCl$_2$, NaSO$_4$, Cl, 시금치를 처리하였을 때 그 변화가 가장 작았으나 시금치의 경우 시금치로 인한 사과의 색변화로 관능적으로 좋지 않았다. 한약재는 목향, 당귀, 지각, 계피를 처리하였을 때 물리적인 변화가 가장 작았으나 시금치와 마찬가지로 처리 초기에 한약재 자체의 향과 색으로 인하여 관능적으로 좋지 못한 결과를 나타냈다. 갈변 정도를 나타내는 ΔE의 변화는 KCl과 CaCl$_2$, CaSO$_4$를 처리한 구에서 변화가 가장 작았으며 한약재를 처리하였을 경우 당귀, 천문동을 처리한 구에서 효과를 보였다. oxalic acid는 갈변저해에는 효과적이었으나 시간이 경과함에 따라 수분의 용출이 증가하였으며 물성의 변화도 컸다. 또한 ZnCl$_2$를 처리한 구에서는 이취 발생과 수분 용출이 컸으며 색의 변화도 컸다.