• Korean Journal of Environmental Agriculture
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• v.20 no.1
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• pp.8-14
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• 2001

To investigate the effects of waste sludge from antibiotic fermentation on the growth of young radish and chemical properties of soil, five levels of fertilizer, control (recommended fertilizer, $N-P_2O_5-K_2O=160-59-104$ kg/ha), AS(control + sludge 1,000 kg/ha), AC(control + conventional compost 1,000 kg/ha), SNS(control - subtracting 30% N of sludge + sludge 1,000 kg/ha) and SNC(control - subtracting 30% N of conventional compost + conventional compost 1,000 kg/ha) were applied and radish was grown twice with same treatments on May and August in 1998. Germination rate and early growth of young radish grown with AS and SNS were lower than those grown in control and with AC, SNC. This negative effects by adding the sludge in the early growth seemed to be caused by damage of ammonia gas released during degradation of the sludge in soil. However, yield of young radish showed no significant difference among all the treatments including the AS and SNS at the 1st and 2nd experiment, and these suggested that the latter half of growth of young radish was accelerated by adding the sludge. Contents of T-N in young radish and inorganic N in soil showed a tendency to increase by adding the sludge while antibiotic substance, cephalosporin-C, was not detected in plant material and soils after harvest of young radish in both experiments. Consequently, waste sludge from antibiotic fermentation, which contains high levels of organic matter and nitrogen could be used as an useful resource in agriculture.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.290-299
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• 2002

An optional ingredient Perilla Seed paste was adopted to improve the quality of Yulmoo Mul-kimchi during fermentation. The final weight percentage of perilla seed paste in Yulmoo Mul-kimchi was adjusted to 0, 10, 20, 30, and 40% per water respectively. Chemical and sensory characteristics were determined during fermentation at 10$\^{C}$ for 25 days. The effect was varied depending on the amounts of perilla seed paste, but Yulmoo Mul-kimchi fermented with 20% perilla seed paste was most favored for color, smell, sour taste, carbonated taste, texture and overall acceptability in the sensory evaluation. The pH decreased with the increase of total acidity. The total vitamin C content increased initially to the certain level at a certain time of fermentation depending on the level of perilla seed paste, and then decreased later. In case of reducing sugar, the 20% treatment showed the highest content. Turbidity values were generally increased in all samples during fermentation, even though the extents were limited. Total plate count and the number of lactic acid bacteria were gradually increased and then decreased showing the maximum microbial counts during fermentation. The optimum levels of perilla seed paste in Yulmoo Mul-kimchi obtained through experiments were between 20 and 30% of added water content, preferably 20% for color, fermentation-retarding effect, and sensory taste of the product.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.238-243
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• 2004

To investigate the changes in content of residual pesticides for safety production of young radishes in the production steps in greenhouse and to evaluate the safety of young radishes in the final consuming step, biological half-life of pesticides (diazinon, endosulfan) in packaging products was studied. Samples were collected regularly from 2 hours to 10 days after the distribution of pesticides in young radishes. The contents of residual pesticides in young radishes during cultivating in greenhouse as the levels of distribution concentrations reduced with time. During 10 days of pesticides distribution, decomposition rate of pesticides were diazinon > endosulfan. A half-life of endosulfan was 0.6 day longer than diazinon because endosulfan derived persistent endosulfan sulfate. To produce the safe young radish, after the distribution of the pesticides the desirable harvest time based on maximum residue limit (MRL) was 6th day diazinon for and 10th day for endosulfan.

• Parasites, Hosts and Diseases
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• v.21 no.1
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• pp.105-110
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• 1983

A survey on vegetables, which consisted of lettuce (Lactuca sativa) , young radish (Raphanus sapiwus), and chinese cabbage (Brassica pekinensis) collected from 6 markets in the Taegu city, was conducted for the discovery of helminth eggs and larvae, from July, 1982 to June, 1983. The results were compared with the data obtained from vegetables collected at the same markets by Lee (1969) and Choi and Lee (1972). Both sides of vegetable leaves were washed carefully with a hard brush, and the species of parasites and the mean number of parasites per 200g of vegetable were determined. When vegetable were examined, 4 species of parasite eggs (ascarid, Trichostrongylus, liver fluke, and hookworms) and 2 larvae (filariform and rhabditoid larvae) were found. Of the parasite discovered, ascarid egg was found to be highest (4.2%) , followed by hookworm egg (3.6%) . The mean number of ascarid egg per 200 grams of vegetable was 0.6 in young radishes, and 0.3 in both lettuces and and chinese cabbages. Similarly, the number of filariform larva of hookworm was 0.4 in young radishes, 0.3 in lettuces, and 0.1 in chinese cabbages, and the number of rhabditoid larva was 0.2 in young radishes, 0.1 in lettuces, and 0.05 in chinese cabbages. In the results obtained by Lee (1969) and Choi and Lee (1972) , the mean number of ascarid egg per 200 grams of vegetable was 7.5 in young radishes, 3.1 in lettuces, and 0.5 in chinese cabbages. By contrast, in the present study it was 0.6 in young radishes an 0.3 in both lettuces and chinese cabbages. These results suggest that there has been significant reduction in the incidence of parasite egg and larva on vegetable leaves during the past 10 years.

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.3
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• pp.68-76
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• 2010

In the green house, the effect of the mixed material of vermicast and humic acid on the growth of young raddish was investigated. 5, 10, 15, 30 or 50 kg(a.i.) of solid type humic acid was mixed with 300kg(d.w.) of vermicast/10a, each of which was applicated to the soil. And the conventional treatment(600kg of conventional organic fertilizer/10a) and untreatment plot were rendered for comparison. In all the experimental plots treated with vermicast, the number of leaves, leaf length, leaf biomass, root length, root diameter, root biomass of young raddish were higher than those in untreated plot. And in the experimental plots treated with the mixed materials of vermicast and humic acid, growth rate of young raddish was equal to or higher than that in the conventionally treated plot. Fresh biomass of leaves per leol' raddish in the plot treated with 300kg of vermicast + 5kg of humic acid was 1.79 times higher than that in the untreated plot and fresh biomass of root was 2.08 times higher, which was much more effective in its growth rate than that in any other treated plots. There were no prominent changes in soil physicochemical properties after the leol' raddish harvest from the soil treated with vermicast and humic acid, though.

• Korean Journal of Organic Agriculture
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• v.32 no.1
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• pp.107-125
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• 2024

Three types of veterinary antibiotics, including oxytetracycline (OTC) and chlortetracycline (CTC) of tetracycline class and amoxicillin (AMX) of penicilline class, were artificially introduced into the irrigation water. The residue of veterinary antibiotics in the soil, the absorption-translocation of veterinary antibiotics into the red lettuce and young radish plant, and crops yield were investigated according to the agricultural water irrigation method (surface drip irrigation, underground drip irrigation, and sprinkler irrigation). There was no significant difference in the residue and translocation of veterinary antibiotics in the soils and crops according to the irrigation method and type of veterinary antibiotics (p>0.05). For the edible parts of red lettuce and young radish, all three types of veterinary antibiotics were found to be below the detection limit, indicating that the safety of the crops was secured. The translocation factor of red lettuce and young radish were found to be less than 0.3 and 0.2, respectively. However, continuous introduction of veterinary antibiotics in agricultural arable lands may have negative effects by affecting soil microbial activity and soil microbe species diversity, so continuous management is deemed necessary.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.327-332
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• 1998

In the fermentation of Yulmoo Mulkimchi, various ratios of Yulmoo to water (l/l.14, l/l.5, 1/2, l/2.75, 1/4) were prepared and fermented at 4$^{\circ}C$, 15$^{\circ}C$, 25$^{\circ}C$ for up to 10 days. According to the fermentation time, the pH, acidity, total vitamin C content and microbial growth in Mulkimchi samples were determined together with sensory evaluation. Fermentation temperature on water addition ratio didn't show any difference in pH and microbial growth of Mulkimchi. However, low ratio of water resulted in high acidity and vitamin C content in Mulkimchi. In terms of acid odor and acid taste, the least water addition (l/l.4) sample was significantly strong than those of other samples. The ratio of Yulmoo to water, l/2 showed the highest overall sensorial acceptability and followed by l/l.5, l/l.4, l/2.75 and 1/4 samples. It was found that the content of vitamin C and acid taste of Mulkimchi have correlation with its acceptability.

• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.2
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• pp.59-67
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• 1998

This study was conducted to investigate the changes of soil chemical properties and uptake of salts by the plants(Raphanus and Lactuca) according to the application of the food waste compost(FWC), which was produced on a large scale at a pilot plant. Generally, FWC has a high electrical conductivity(EC) and contains much salts, such as Na, K, Ca, and Mg, and because of these when FWC are applied to soils there is a possibility of salt ac-cumulation in soils and growth inhibition on plants. The FWC were applied at the rates of 0, 20, 40, 80, and 160 Mg/ha in the 1/5,000a pots on the basis of dry weight, and the plants were cultivated for 60 days. And then, changes of pH and EC in soils and uptake of salts by the plants were investigated. The results obtained are summarized as follows; 1. After the cultivation of the Raphanus and Lactuca, pH increased and EC decreased in the soils. 2. Uptake rates of Na and K were slightly increased with the application of the FWC. In uptake rate of Ca, Raphanus and Lactuca was decreased, increased, respectively. In Raphanus, uptake rate of Mg was highest with the application of the FWC at 40 Mg/ha, and in Lactuca, continuously increased with application of the FWC.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.221-227
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• 2014

This study was investigated the change of pesticide residues in young Chinese cabbages and young radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP and imidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchi preparation and storage in Kimchi fridge ($1.8^{\circ}C$) for 67 days. Pesticide residues in young Chinese cabbages were removed by up to 31~52% through brining and washing, 57~74% through seasoning with ingredients, 61~76% through 14 hours storage at room temperature, and 70~82% through storage in Kimchi fridge. Pesticide residues in young radishes were removed by up to 57~85% through seasoning with ingredients, 59~86% through 17 hours storage at room temperature, and 74~91% through storage in Kimchi fridge. It means that brining and washing process was more efficient than fermentation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.359-362
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• 1984

This experiment was carried out to determine the effect of cooking methods of boiling and frying on the removal of mercury from vegetables. Garand chrysanthemums and the leaves of young radishes contained 0.23 and 0.15 ppm of mercury, respectively. When they were boiled, the content of the mercury decreases to 78 percent in garland chrysanthemums and 73 per cent in radish leaves. When they were fried, the content of the mercury decreases to 69 percent in garland chrysanthemums and 60 percent in radish leaves. After the vegetables were exposed to 0.11 ppm of mercury dichloride for 2 hours, the raw garland chrysanthemums and the raw young radish leaves were contaminated with 6.65, 6.10 ppm of mercury, respectively. When the vegetables were boiled after this contamination, the mercury was dissolved and. melted out about 10.0%, however, when the vegetables were fried the mercury was dissolved and melted out about $12{\sim}24%$. When the vegetables were exposed to 1.0 ppm of mercury dichloride, the raw garland chrysanthemums was contaminated with 10.79 ppm of mercury and the radish leaves 10.83 ppm of mercury. The mercury was dissolved and melted out about 10-20% and 10-30% when the vegetables were boiled and fried, respectively. From these results, it can be suggested that frying is more effective cooking method than boiling for the elimination of mercury from its contaminated foods.