• Culinary science and hospitality research
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• v.8 no.3
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• pp.259-265
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• 2002

In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.

• The monthly packaging world
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• s.162
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• pp.79-83
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• 2006

‘참일슬’, ‘amycall’, ‘양파깡’까지 언뜻 들어보면 우리에게 많이 익숙하지만 무언가 다른 느낌의 이 상표들은 우리나라 제품의 상표 및 디자인을 모방하여 만들어진‘짝퉁’(가짜 상품) 제품들이다. 현재 중국이나 인도 등에서 한국산 상품을 모방한‘짝퉁’제품들이 활개를 치고 있다.이들 위조품들은 국내 기업들에게 경제적 손실을 안겨줄 뿐만 아니라 기업의 신용도에도 심각한 타격을 주고 있는 실정이다. 본고에서는 중국, 동남아 등에서 한국산 제품 및 포장 디자인을 모방한 짝퉁 제품을 살펴보도록 한다.

• Economic and Environmental Geology
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• v.48 no.3
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• pp.213-219
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• 2015

Samples from soils and crops were collected and analyzed in order to investigate the interactions of selenium among rocks, soils, and crops by hydrothermal alteration near epithermal mines in the region of Mio-san, Haenam. Soil samples included 6 samples each from mountain and farm area and compositional minerals and their contents were analyzed by water content, pH, ICP, XRD, XRF. Crop samples from onion and scallion were analyzed for chemical composition to elucidate the relationship with soils. Results from XRD analysis for soil samples showed that major compositional minerals are qualtz and feldspar, and illite, chlorite, hematite formed by hydrothermal alteration were included on a small scale. The pH ranges of soil samples from mountain and farm were measured at 4.6~4.9 and 5.2~6.7, respectively. The higher pH in farm soils may result from fertilization during agricultural activities. Results from ICP analysis showed that, compared to soil samples from mountain area with no potassium and calcium, significant amount of K and Ca were detected in soil samples from farms which is affected by fertilization. In a similar manner, potassium and calcium were absorbed and detected in crop samples at relatively high concentrations (116.89~169.79 ppm for K and 20.18~32.29 ppm for Ca). While the selenium contents in soil samples ranged from 18.35 ppb to 70.31 ppb which showed no significant difference, high concentrations of selenium were detected in onion (119.48~179.50 ppb) and scallion (146.65 ppb). These difference in enrichment for each element may result from the distinctive adsorption characteristics depending on crops.

• Research in Plant Disease
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• v.18 no.3
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• pp.240-244
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• 2012

Burkholderia gladioli pv. alliicola CH1 showed typical soft rot symptoms at higher than $20^{\circ}C$ but very weak soft rot symptoms at temperature under $10^{\circ}C$. Among the nine agro-chemicals, oxolinic acid WP, streptomycin + copper hydroxide WP and streptomycin WP were found to be effective for the inhibition of the pathogen in vitro. The results of scanning electron microscopic investigation showed that onion bulbs was macerated by infection of B. gladioli pv. alliicola CH1. B. gladioli pv. alliicola CH1 was able to produce polygalacturonase but did not produce pectin lyase and carboxymethylcellulase. In analysis of the polygalacturonase activity of the isolated pectin-degradation enzymes from B. gladioli pv. alliicola CH1 total protein, three activity bands 45 kDa, 35 kDa, and 29 kDa were detected by the direct (or in-gel) activity staining on SDS-PAGE.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.5
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• pp.519-526
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• 2018

Fructan, a fructose homopolymer, is found in various foods, including onion, garlic, chicory, Jerusalem artichoke, banana, and Cheonggukjang. This study aimed to quantitatively analyze both levan-type and insulin-type fructan using acid analysis and enzyme treatment. In order to analyze fructan contents, we applied optimized conditions to various fructan-rich foods using products from 2017. In the case of oxalic acid hydrolysis, fructose concentrations increased as oxalic acid concentration increased. Inulinase treatment was better than invertase treatment in terms of fructose liberation from fructan. We applied three different methods to fructan-rich foods, including onion, garlic, banana, and Cheonggukjang and found that fructose released from fructan-rich foods was the highest in oxalic acid hydrolysis among three different methods. Except for Cheonggukjang, inulinase treatment produced better results in terms of fructose contents than invertase treatment. From our study, estimated daily fructan intakes by Koreans were 1,172~3,402 mg from onion and garlic. In conclusion, we believe that information on fructan-rich foods may be helpful to understand their roles in the human digestive system.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.483-489
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• 1999

In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go$\_$5/ soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C$\_$5/ and O$\_$5/ soup stock than B$\_$5/ soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go$\_$5/(33.4 mg%) soup stock showed highest value. But those in the C$\_$5/(5.8 mg%) and O/sun 5/(5.7 mg%) soup stocks were lower than that in the B$\_$5/ soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.

• Horticultural Science & Technology
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• v.18 no.1
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• pp.9-13
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• 2000

Cultivation of onions in Korean peninsula is so restricted to Southern region, mainly due to inadequate air temperature for the growth of onions in this region. This sometimes resulted in unstable supply of onions. The fluctuation of market prices mainly results from the limited production of onions in such restricted areas. Onions are usually transplanted at the end of fall and cultivated until the beginning of next summer. This study was designed to examine the possibility of extending production region of onions by adopting the plug seedling system, and the effects of plug seedling age, transplanting date, plug cell volume, and variety on the yield of onions were investigated. Transplanting date (Mar. 15 or Apr. 15) did not affect the yield of onions. However, 60-day-old seedlings produced significantly greater bulb yield (107.2 ton/ha) than those of 30- or 90- day-old seedlings. Bulb yields of seedlings raised in 128 and 72 cell trays were 125.0 and 120.8 ton/ha, which were significantly greater than those in other cell trays. Yield of seedlings raised in 406 cell trays was the lowest. Seedlings of mid-late 'Chenjuwhang' yielded 130.5 Ton/ha, which was significantly higher than those of other varieties. Considering the rainy season during early summer, we suggest that seedlings of onions raised for 60 days and transplanted on Mar. 15 should be advantageous in producing of marketable bulbs and that an early 'Yongbongwhang' should be the best variety.

• Journal of Applied Biological Chemistry
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• v.65 no.2
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• pp.101-105
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• 2022

Quercetin is a major flavonoid in onion and known to antimicrobial activity against several pathogenic bacteria. However, the antibacterial activity of quercetin had not been evaluated against plant pathogenic Xanthomonas campestris and Erwinia carotovora. In here, quercetin and the solvent extracts of onion were investigated their antibacterial activity. Quercetin showed a selective inhibitory activity against X. campestris, and the minimal inhibition concentration (MIC) and minimal bactericidal concentration of quercetin were 15.6 and 20.0 ㎍ mL^-1 respectively. Otherwise, it showed no inhibitory activity against E. carotovora, and no the additive and the synergistic effects with streptomycin on X. campestris. And the EtOAc extract from the peel of onion that contained quercetin showed 2-fold lower MIC (500 ㎍ mL^-1) than the EtOH extract, thus EtOAc was suggested as the extraction solvent for quercetin from onion peel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.4
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• pp.199-210
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• 2022

This study aimed to develop a cropping system to use limited crop-land with optimum efficiency, while considering management from farmers. To establish the cropping system involving a two-year rotation of three crops, three types of cropping system were evaluated in Suwon (Seogcheon series) and Anseong (Geumcheon series) in the middle plain area using six crops from 2018 to 2019: maize-perilla-onion, potato-sesame-garlic, and maize-sesame-onion. The crop productivity and income of the cropping systems involving food-, oilseed-, and horticultural crops were analyzed, and the optimal cropping system was reviewed. The total yield of each crop was as follows: maize 1,281 kg, potato 4,837 kg, perilla 125 kg, sesame 120 kg, onion 6,503 kg, and garlic 1,027 kg per 10a. However, in terms of gross profit, the potato was more than 3.8 times more profitable than corn, sesame was 1.8 times more profitable than perilla, and garlic was more than 2.8 times more profitable than onions. As a result, in terms of net income, the potato-sesame-garlic cropping system produced the highest income per unit area. Sesame seedlings were planted after the potato harvest, thereby solving the problem of competition between the first and last crops. Overall, this study confirmed that the potato-sesame-garlic cropping system, a two-year rotation of three crops, contributed to the improvement of upland crop productivity and farmers' income and was an overall effective cropping system.