• The Korean Journal of Pesticide Science
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• v.2 no.1
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• pp.65-69
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• 1998

To determine the amount of total bromide as 2-bromoethanol, the domestic agricultural products such as rice, barley, carrot, cucumber, apple, tomato, squash, green pepper, melon, strawberry, grape, peach, potato and celery were analyzed by GC/MSD as well as GC/ECD. The bromide was detected in most of the domestic samples and the highest bromide residue determined was 13.2 ppm in barley. The imported agricultural products including melon, kiwi, lemon, pineapple, banana, orange and grape were also analyzed for the bromide. The bromide was also detected in most of the imported ones and the highest bromide residue determined was 12.3 ppm in pineapple. In addition, the bromide residue in instant noodle spices was monitored for 4 years, recently. As results, in 1994, the bromide content was in the range of non-detection to 2.4 ppm (average 1.1 ppm) from 22 out of 24 samples; in 1995, the bromide content was 1.0 and 2.2 ppm from 2 out of 37 samples; in 1996, the bromide content was in the range of 0.7 to 37 ppm (average 12.4 ppm) from all 11 samples; and in 1997, the bromide content was in the range of 0.2 to 4.6 ppm (average 1.2 ppm) from all 59 samples. However, none of sample analyzed for the bromide was exceeded Maximum Residue Limit(s) of Korea and Codex in these survey.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.3
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• pp.272-279
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• 1997

Chemical properties of soils and mineral contents in plants grown at seventy one regions located in southern part of Korea were surveyed to obtain the basic information for sustainable management of plastic film house soils. The averaged soil chemical properties showed optimum levels in pH, organic matter, available boron, manganese, zinc contents, whereas available phosphate and exchangeable rations were highly accumulated. Available phosphate showed highly positive correlation with continuous cropping period. The contents of phosphate, potassium, calcium, and magnesium in the top soils were ranged from 912(Pusan)~1.796mg (Masan) ; $1.52(Pusan){\sim}2.93cmol^+$(Sunchon) ; $7.44(Masan){\sim}18.58cmol^+$(Changweon) ; $2.82(Changnyong){\sim}6.24cmol^+/kg$(Changweon), respectively. There were high levels of phosphorus and potassium in the leaves of plastic film house plants of pepper, cucumber, pimento, chrysanthemum, and carnation. And calcium and magnesium were more than two fold high in fruiting vegetables than flowering plants showing antagonistic utilization against potassium.

• Journal of Plant Biotechnology
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• v.39 no.3
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• pp.127-132
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• 2012

We analysed the current status of development of GM crops and national biosafety framework including legislation-related agricultural GMO in China to provide the policy for the development of global GM crops in Korea. In China, several GM crops including cotton, petunia, tomato, sweet pepper, poplar, and papaya have been approved for commercialization and they have been cultivated at more than 4 million ha. In addition, GM rice and GM maize have also obtained approval for productive testing in 2009. China will be the first country to approve GM rice for commercialization. Prior to commercialization in China, all GM crops must be approved by government authority for biosafety assessment specified by national legislation including restricted field testing, enlarged field testing, productive testing and safety certificate. According to China's legislation, agricultural GMOs have been classified by research and testing, production and processing. All GMOs must go through 3 steps of field testing (restricted, enlarged and productive). Prior to conducting each field testing, it has to be approved by government authority. It is assumed that at least one to two years will be taken for each step of field testing (total 4 to 8 years to obtain the final safety certificate) along with a large amount of budget.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.343-348
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• 2012

Developmental period, mummification, pupal mortality, and sex ratio of Korean strain of Aphelinus varipes F$\ddot{o}$rster parasitizing the green peach aphid, Myzus persicae were studied at 20, 25, 30, and $35^{\circ}C$ in controlled climate cabinets. The plastic container with a leaf disc of sweet pepper (Capsicum annuum L.) was used as experimental units. Green peach aphids at different developmental stages were reared in four different temperatures and presented to A. varipes for 12 hours. A female adult of A. varipes was allowed to parasitize for 12 hours in each plastic petri dish. The periods from egg to adult of A. varipes were 18.3 days, 14.7 days, 10.4 days, and 9.3 days at $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, respectively. The pupal mortalities of A. varipes were 0%, 1.5%, 2.8%, and 10.2% at $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, respectively. The mummifications of A. varipes were significantly different in all developmental stages of the aphid. The mummification of A. varipes parasitizing green peach aphid was the highest at 1st and 2nd in $20^{\circ}C$ and $25^{\circ}C$, but the highest at 3rd (84.4-85.0%) in $30^{\circ}C$ and $35^{\circ}C$. The host feedings of A. varipes were $20^{\circ}C$ (12.5%), $25^{\circ}C$ (17.3%), $30^{\circ}C$ (16%), and $35^{\circ}C$ (10.9%), respectively. The sex ratios of A. varipes female were $20^{\circ}C$ (49%), $25^{\circ}C$ (46%), $30^{\circ}C$ (69%), and $35^{\circ}C$ (60%), respectively.

• Journal of Life Science
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• v.13 no.6
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• pp.764-774
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• 2003

The edible plants sold at the market in Busan were classified into 8 divisions, 11 classes, 46 orders, 67 families, 156 genera, 183 species and 45 varieties, and a total of 228 kinds of plants were included in them. Among the 228 kinds of edible plants, Angiospermae were the highest number of 202 kinds (88.60%), and next came Fungi of 9 kinds (3.95%), Phaeophyta of 5 kinds (2.19%), Rhodophyta of 4 kinds (1.75%), Pteridophyta of 3 kinds (1.32%) Gymnospermae of 2 kinds (0.88%), Chlorophyta of 2 kinds (0.88%), and Lichenes of 1 kind (0.44%) in order In the taxon of family, Cruciferae, Rosaceae, Leguminoceae, Cucurbitaceae, Umbelliferae, Compositae, Liliaceae, and Gramineae include many species. In the taxon of genus, Brassica(14 species), Prunus(9), Lactuca(9), Allium(7), Citrus(5), Cucumis(4), Cichorium(4) in order contain many species. Among tile edible plants, Chamjuknamu(Cedrela sinensis) is wrongly named Gajuknamu(Ailanthns altissima). And there are others which are called in a wrong way: Endive is wrongly called Chicory, Saeneutaribeoseot, Saesongi and Padeudeknamul(Japanese hornwort), Chamnamul. Gyul and Milgam, Geumgam and Gamgyul, Banana and Pacho, Paprika and Pimang(Pimento) are the names of the same plants. The number of the kinds of edible plants is different in each season. Fall has the most edible plants, and it is followed by spring, summer and winter. The edible parts of plants which are sold at the market are leaves, young sprouts, fruits, grains, roots, stems and petioles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.143-148
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• 1992

The antimutagenic effects of green-yellow vegetables toward aflatoxin B$_1$(AFB$_1$) and 4-nitroquinoline-1-ox-ide (4-NQO) using the Ames assay system with Salmonella typhimurium TA98 and TA100 were studied. Forty six to fifty percent of the methanol extracts of the vegetable samples inhibited the mutagenicity induced by AFB$_1$in TA98 and TA100. Perilla leaf, lettuce, broccoli, crown daisy, water dropwort, small water dropwort, red pepper, red pepper leaves, amaranth, spinach and radish root were significantly reduced the mutagenicity of AFB$_1$(p< 0.01). Whereas 25 out of 27 samples (93%) exhibited antimutagenicity toward a direct mutagen of 4-NQO (p< 0.01. 0.05). The samples which showed the strong antimutagenicity (>60%) were cabbage, kale, lettuce, broccoli, mustard leaf, green red pepper, green sweet pepper, spinach, amaranth, soybean sprout and immature pumpkin. The juices from the several samples also showed antimu-tagenic activity toward AFB$_1$. Cabbage, perilla leaf, small water dropwort and spinach reduced TAT100 revertants dose dependently in the range of 50-500$m\ell$/plate, however, cucumber and carrot showed little effect.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.998-1001
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• 2002

Micro-LC method for the quantitative determination of hydrogen peroxide in foods has been established. This method was carried out on cation-exchange resin gel column using distilled water as mobile phase with 50 mM sodium sulfate as electrolyte. The detection was performed with an electrochemical detector (ECD) at 0.6 voltage. Under this analytical condition, the recovery rates of hydrogen peroxide in tomato and lemon were 98.3 and 97.4%, respectively. Among 28 food types, hydrogen peroxide concentrations were 0.6, 0.5, 1.9, 0.9, 0.5, 0.6, 0.9, 0.8, and 0.4 ppm in banana, peach, orange, strawberry, pepper, onion, cucumber, burdock, and egg plant, respectively, Whereas none was detected in remaing 19 samples.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.204-220
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• 2011

of the recipes and 'stir frying' in 76.8% of the recipes. Other cooking methods were used as follows; 'blanching'(24.2%), 'roasting'(22.6%), 'pan frying'(21.0%), 'deep fat frying'(18.7%), etc. The use of 'Boiling' increased significantly(p=0.044) from 4.5% in 2008 to 10.0% in 2010 while the use of 'deep fat frying' decreased significantly(p=0.027) from 21.8% to 10.9%. The frequency of using cooking tools was as follows; knives and cutting boards(100.0%), dishes(92.9%), frypans(91.3%), chopsticks(40.3%), spoons(38.7%), etc. The foods used in cooking were as follows; rice(100.0%), carrots(67.1%), onions(61.9%), eggs(41.6%), paprika(27.7%), kimchi(25.2%), pizza-cheese(22.9%), etc. Natural and processed foods were used in cooking as the ratio of 80:20 approximately. Of the 5 food groups, 'meat fish egg bean' decreased from $24.44{\pm}13.27%$ in 2008 to $20.84{\pm}10.59%$ in 2010, but 'vegetables' increased from $44.38{\pm}15.65%$ to $50.64{\pm}14.07%$ significantly(p<0.05). In conclusion, 5th and 6th graders had an ability to select various foods for their health when cooking even if they have some foods they don't like while they lacked cooking skills such as using various cutting methods and proper cooking tools.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.269-277
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• 2014

The multiclass pesticide multiresidue method for the simultaneous determination of diflubenzuron in agricultural products was conducted by using HPLC-UVD. The method was validated through the guidelines of linearity, specificity, limit of detection (LOD), limit of quantification (LOQ), accuracy and precision with pesticide-free spinach, Korean cabbage, eggplant, squash, sweet pepper, cucumber, Korean melon. The calibration curve of diflubenzuron was linear over the concentration range of 0.05-5 mg/kg with correlation coefficient of above 0.99999. The limit of detection and quantification was 0.008 and 0.02 mg/kg. Mean recoveries of diflubenzuron for each sample were 77.5-105.6%. Relative standard deviation (RSD) in recoveries were all less than 20%. The intra-day and inter-day precision (RSD) were 0.4-1.9% and 0.7-1.9%, respectively. The result of validation indicated that this method was accurate and rapid assay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1343-1356
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• 2008

The evaluation of microbiological quality for school food samples collected from 19 selected middle and high schools located in Seoul was undertaken. Eighty-nine food samples consisting of 38 non-pretreated vegetables, 13 pre-washed and cut vegetables, 9 meats and poultry, 3 fish and shellfish, 7 dried fish, and shellfish and 20 processed foods were collected. Aerobic plate count, total coliforms, and Escherichia coli (E. coli ) were detected using $Petrifilm^{TM}$, and the food-borne pathogens were screened by multiplex PCR with species-specific primer sets. Sequentially, the quantitative and confirmative test of the food-borne pathogens were carried out with the selective media and biochemical kits. The contamination of coliform counts was observed on the pre-washed vegetables ($3.4{\sim}4.3\;log\;CFU/g$) and meats ($2.2{\sim}4.3\;log\;CFU/g$). Also, the cooked foods were heavily contaminated with coliform, ranging from 1.0 to $5.5\;log\;CFU/g$. E. coli counts were found in 16 raw and cooked food samples, exceeding the microbiological standards for the guideline of safety management for school foods. Through PCR detection, B acillus cereus was detected in 32 raw and cooked foods, and quantitatively found in pre-washed carrot, radish, and pan-broiled dried shrimp and filefish ranging from $2.3{\sim}3.6\;log\;CFU/g$, respectively. E. coli O157:H7 was detected on frozen pork sample and was confirmed with API kit. Campylobacter jejuni was found in 3 ready-to-eat type vegetables. Vibrio parahaemolyticus were found in 4 pre-washed vegetables and 2 cooked foods, indicating unsatisfactory quality based upon the microbiological standards of ready-to-eat vegetables and cooked foods by Korea Food and Drug Administration. Salmonella spp. was detected in frozen chicken sample and confirmed by API kit and latex antisera agglutination.