• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.625-633
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• 1996

Crude extracts of 4 Allium SPP. such as welsh onion, onion, chinese chives and garlic were purified by paper chromatography and these activities were bio-assayed with rice seedlings. The stem and leaf slices of Allium spp. were treated and rice seedlings were planted in the soil to know the effect of its application on rice growth. The weak acidic fraction of Allium SPP. enhanced the growth and rooting of rice seedlings and had greater activity in promoting than in inhibiting the growth on rice seedling. Elongation of the second leaf sheath of the rice seedlings were not influenced by the extracts of Allium SPP. The stem and leaf application 10 days before transplanting, increased the number of effective tiller remarkably. Especially, the application of 50~400g welsh onion and 50~200g onions increased the number of spikelets per panicle compared to standard fertilization. But, in application of larger amounts, the-death rate of the rice seedlings after transplanting was higher in the stem and leaf application 10 days before transplanting than the one applied on the transplanting day. In particular, treatments of chinese chives and garlic showed higher death rate than those of welsh onion or onion. The stem and leaf application of Allium SPP. resulted in high yield than standard fertilization.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.377-381
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• 2010

This study was carried out to access the stauts of pyruvic acid and sugars in onion bulbs during storage at room temperature. Pyruvic acid content remained in a steady state until 3 months of storage. However the pyruvic acid content gradually increased as the onions started to root, and rapidly increased after sprouting. There was no difference in dry matter contents during storage.e. Sucrose content increased as storage duration extended, and then gradually decreased right after the onions started to sprout. Fructose content gradually decreased after 45 days of storage, and remained in a steady state after sprouting. Glucose content had a tendency to increase as storage duration extended. Pyruvic acid/total sugar (PA/TS) ratio decreased after 1 month of storage, and then increased after 135 days, and was 83% higher at 150 days of storage than at harvest. Sweetness gradually decreased until 1 month of storage, but thereafter remained steady. Therefore it is desirable that pyruvic acid analysis for sweet onion selection should be conducted before breaking the dormancy.

• Research in Plant Disease
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• v.8 no.2
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• pp.124-130
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• 2002

In 1998, a pathogen isolated from infected onions was identified as Aspergillus niger. At 3$0^{\circ}C$, A. niger AnYD-1 showed the best mycelial growth, spore germination, and high pathogenicity to onions. In spite of the weak inhibitory effect of flusilazole and hexaconazole on the mycelial growth on PDA, they showed the specific inhibitory activity against the formation of spores in the vapour phase. With flusilazole and hexaconazole, the effects of the solvent, the applied concentration and the incubating temperature on the activities inhibiting the spore formation were confirmed. Their inhibitory effect on the spore formation in vapour phase was excellent by solving them with dimethylsulfoxide and dimethylformamide among tested solvents, and applying them at high temperature such as 30~35$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.629-633
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• 2000

To prevent the caking of powdered onions, various anticaking agents were evaluated. Effects of pre-treatment and post-treatment with anticaking agents on the degree of caking were investigated. Among various antiagglomerants corn starch and waxy corn starch were selected. The degree of caking with various particle sizes of $30{\sim}50$ mesh, $50{\sim}80$ mesh and $80{\sim}200$ mesh was determined. As a result post-treatment and post-treatment after pre-treatment showed more effective than the pre-treatment with 6% corn starch or 6% waxy corn starch suspension added to 1% soluble starch solution. Waxy corn starch was relatively more effective in preventing caking than corn starch according to the type of starch used. Powdered onions with corn starch as an anticaking agent were considered as additives of various starch-based foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.655-660
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• 2006

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.11-19
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• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.

• Journal of Life Science
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• v.30 no.3
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• pp.267-277
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• 2020

This study was conducted to assess the effect of highly concentrated onion intake on rodents. The experimental animals were divided two groups as follows; water administered group (CON) and Allium cepa administered group (ACE). The ACE group showed a slightly increases in the number of erythrocytes (RBC), hemoglobin (HGB), hematocrit (Hct) levels compared to the control group (p<0.05). Hemoglobin, monocyte, lymphocyte and neutrophil had no significant change (p>0.05) in ACE group and control group. The analysis of glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) levels showed a significant decrease in ACE group compared to the control group (p<0.05). The blood glucose, total protein, HDL-cholesterol were slightly high in ACE group, while triglyceride, total cholesterol levels were lower in ACE group compared to the control group (p<0.05). The levels of cytokines (interluekin-1α (IL-1α), interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), interleukin-10 (IL-10), interferon-γ (INF-γ), interleukin-18 (IL-18), interleukin-2 (IL-2), granulocyte-macrophage colony-stimulating factor (GM-CSF)) involved in immunity and inflammation in liver tissue and blood have all been confirmed to be within normal range. These findings could be used as basic data to show that highly concentrated dietary onion extract is not toxic to hematological indicators and immune functions.

• The Korean Journal of Mycology
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• v.45 no.4
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• pp.386-393
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• 2017

Onion downy mildew, caused by Peronospora destructor, is a major disease in onion cultivation areas in Korea. The causal fungi were collected and analyzed based on sequence similarity and molecular phylogenetic relationships of multi-gene sequences, including the internal transcribed spacer (ITS) region. All isolates from Changnyeong-gun, Hamyang-gun, and Hapcheon-gun in Gyeongnam province, and Muan-gun, Haenam-gun, and Sinan-gun in Jeonnam province were identical in the four types of gene sequences, indicating they were genetically the same strains. In this study, a PCR method was developed based on the ITS gene sequences to amplify the specific DNA fragment for P. destructor only. The detection limit of was total genomic DNA of the P. destructor and the plant $0.7ng/{\mu}L$. Therefore, the developed PCR method could be used to detect P. destructor effectively from symptomless onion leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.695-699
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• 2012

The objective of this study was to set the optimal extraction condition of flavonoids from onion peels as a by-product generated from the onion industry without suitable processing. Four independent variables, affecting extraction conditions, which are solvent concentration ($X_1$), extraction temperature ($X_2$), pH of the solvent ($X_3$), and solvent ratio to onion peel ($X_4$) were optimized using response surface methodology (RSM). A model equation obtained from RSM is 0.772 of R-square and 0.278 of lack of fit (p>0.05) for the optimal extraction conditions. From the ridge analysis, the conditions flavoring the highest extraction were solvent concentration (v/v) of 70%, extraction temperature of $40^{\circ}C$, extraction solvent pH of 5.3, and a solvent ratio to onion peel ratio of 1:63 (w/v). The flavonoid content obtained under optimal conditions showed 302.63 mg/g, which is 1.12 times higher than the prediction value.