• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.254-264
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• 2005

This study was conducted to estimate the contents of heavy metals 'Hg, Cd, Pb, As, Zn, Cu, Cr, Mn' in some vegetables which were produced in Korea. The levels of heavy metals were determined using a mercury analyzer, an ICP(inductively coupled plasma spectrometer) and an AAS(atomic absorption spectrophotometer) after wet digestion. The values of heavy metals "mean(mini.~maxi.)" ppm(mg/kg) in some vegetables(raw of perilla leaf, chard, small water dropwort, water dropwort, kale, bud of aralia, pumpkin(round type) and pumpkin(long type) were as follows : Hg : 0.0021(0.0006~0.0054)mg/kg, Cd : 0.0035(ND*~0.0377)mg/kg, Pb : 0.0191(0.0023~0.0928)mg/kg, As : 0.0757(ND~0.5294)mg/kg, Zn : 2.6299(0.4478~6.8567)mg/kg, Cu : 1.0261(0.2046~8.9417)mg/kg, Cr : 0.1535 (0.0240~0.4982)mg/kg, Mn : 3.2476(0.3283~9.8280)mg/kg. This results showed that Mn was generally simillar to previous reports and Cd, Hg, Pb were lower than other reseaches, but As was little higher or Zn, Cu, Cr were higher than the levels of those reported contents in some vegetables on domestic supermarkets in Korea, Although tolerable limit of Hg and Cd is not in a regulation of WHO/FAO, these mean levels(Pb, As, Zn, Cu) are lower than recommended levels of WHO/FAO, Pb "0.1~2.0" mg/kg, As "1.0" mg/kg, Zn "5.0" mg/kg and Cu "0.1~50"mg/kg from vegetables in 'the tolerable contents of food' by the FAO/WHO, therefor some vegetables has set to evaluate their safeties.

• Korean Journal of Organic Agriculture
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• v.7 no.2
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• pp.125-151
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• 1999

After the release of facts that the high nitrate contents in vegetables by Korean organic farming, organic farmers were recommended by Korean Organic Farmer Association to apply 20t/ha compost while they applied before as much as they could, sometimes even more than 100t/ha. This study was aimed to check the safety of Korean organic product in terms of nitrate content. Current nitrate content in leaf and root vegetables by 3 different farming systems(organic farming, conventional farming, greenhouse farming) were monitored and furthermore it was compared with previously published another data in Korea to find out any changes among the monitored years(1993-1999). Current nitrate content in chinese cabbage, lettuce and kale became less compare to those of the beginning of monitoring, and especially those cultivated organic farming got the lowest value while previous organic vegetables at beginning of 90's showed the higher value than those cultivated in greenhouse. This decrease in organic vegetables was affected by less application rate of organic fertilizer than before at 20t/ha. But the nitrate level by organic farming was still higher compare to those cultivated by conventional farming in open field, since currently monitored organic vegetables were cultivated basically in greenhouse condition. It shows the organic farmer the necessity of transfer their farming site and condition from greenhouse to open field in order to decrease of its high level of nitrate caused long-term application and slow release characteristics of organic fertilizer. It was concluded the adoption of soil nitrate test to recommend a organic farmer the exact application rate for need of crop growth. Additionally the mechanism of lower nitrate accumulation in rice and fruit vegetables were also discussed in the paper.

• Weed & Turfgrass Science
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• v.5 no.4
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• pp.203-212
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• 2016

In order to investigate actual pesticide usage, this survey was carried out with farmers growing four crop groups, leaf vegetables, fruit vegetables, fruits, and rice from 2012 to 2015. Five hundred sixty farmers were selected in main crop production areas and were asked about their pesticide uses during the growing season. Investigations on pesticide damages to crop in recent 5 years showed that fruit vegetables had the highest proportion of damage at 14%, followed by rice at 11%, orchards at 11%, and leaf vegetables at 8%. Compared to the results of a pilot study which took place from 2009 to 2011, fruit vegetable damage increased by 4% while damage to rice and orchards decreased by 7-9%. This means continuous education on mixed spraying, usage methods, and precaution is required. In the survey on the safety guidelines for pesticide use, 6 items were well observed (89.0-95.0%), but one item for use of protective gear had the lowest observance (81.7%). A measure for protective gear for poisoning prevention is required. The survey of pesticide usage per area ($kg\;a.i.\;ha^{-1}$) showed that 1.65, 4.93, 10.98, and $3.16kg\;a.i.\;ha^{-1}$ of pesticides were applied to leaf vegetables (6 species), fruit vegetables (6 species), fruits (6 species), and rice, respectively, which decreased from the usage reported in the pilot study. This change was likely caused by more effective pesticides and fewer pest outbreaks; therefore, shipments of pesticides have been decreasing. In the case of paddy rice herbicides, 43 products, including butachlor, were used for $1.3kg\;ha^{-1}$. Herbicides represent 44% of pesticides used in paddy rice.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.40-45
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of radish, potato and carrot. It was shown that microwave heating was desirable method in cooking radish on both the acceptability and the retention of mineral content. On the other hand, steaming and pressure cooking were found to be desirable methods for cooking potato. There were not so many differences in both the retention of mineral content and the acceptability of carrot by various cooking methods. The pressure cooking, which was not a proper method for leaf vegetables, could be applied to root vegetables without losing so many mineral contents.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.17-21
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• 2000

Carotenoids in commercial green-yellow vegetables(carrot, mugwort, perilla leaf, leek and water dropwort) were analyzed by HPLC. Carotenoids detected were lutein, ${\alpha}$-carotene, and ${\beta}$-carotene. ${\beta}$-Carotene and lutein were detected in every sample analyzed, but ${\alpha}$-carotene could only be detected in carrot. Blanching vegetables in 3% saline increased the content of carotenoids, however, the components of carotenoids were not changed. This result suggests that blanching increases the amount of available carotenoids.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2007.05a
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• pp.261-265
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• 2007

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1660-1666
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• 2008

The purpose of the study was to investigate the basic data that could make out a menu reflected by students' preference to increase the intake of vegetable food through the cooking method of favorite vegetables. For the investigation, 585 middle school students in Seoul and Ansan area were surveyed. In the preference of food items, the meat food was more preferred to the vegetable food. Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The preference analysis for vegetable showed that stem and leaf vegetables, root vegetables and fruits & vegetables were in the order of perilla leaver, celery and cabbage, sweet potato, potato, and dried radish cube and tomato, sweet pumpkin and cucumber, respectively. The preference was three kinds of vegetables that were more delicious than frequently eaten in home. The preference analysis for cooking method of vegetables showed that stem and leaf vegetables, root vegetables and fruits & vegetables were in the order of boiled rice, soup/stew, and salads, boiled rice, fried food and salads, salad, soups/stew and raw seasoned vegetables, respectively. Therefore, this study was conducted in order to increase the vegetable intake. According to the results of this study, it should be needed to develop menus integrating vegetables and its cooking methods that students preferred and disliked are needed.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.151-155
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• 2008

Oxidation of low density lipoprotein (LDL) is regarded to play an important role in the development of atherosclerosis. In the present study, salad vegetables with a remarkable DPPH radical-scavenging activity were extracted with methanol, and the methanol extracts were evaluated for the inhibition of $Cu^{2+}$-induced oxidation of human LDL. Separately, the amount of total phenolics was determined colorimetrically using Folin-Ciocalteu reagent. The vegetable extracts, expressing a strong inhibition of LDL oxidation ($IC_{50}$ values, <$100\;{\mu}g/mL$), were from angelica, dandelion, mustard leaf, and water spinach, which contained relatively high level of polyphenol content. Noteworthy, a highly positive correlation was observed between inhibition of LDL oxidation and amount of total polyphenol (p<0.01). Based on these results, it is suggested that salad vegetables, especially angelica, dandelion, and mustard leaf, may be used as easily accessible sources of natural antioxidants, especially in anti-atherosclerosis.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.146-154
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• 2009

This study was conducted to investigate the vegetable eating behaviors and preferences of elementary school students by stage of change for vegetable intake. The subjects consisted of 191 fourth and fifth grade elementary school students from Gyeonggi province. The stage of change for vegetable intake was categorized into three groups: precontemplation (PC, 18.4%), preparation (P, 43.5%), and action/maintenance (A&M, 48.2%). The trend to eat a variety of foods was more distinctive as the students went from the PC to the A&M stage. The stage of change for vegetable intake was closely related with the kimchi-eating pattern of the students. The A&M group ate more vegetables than the PC group because they liked vegetables and/or wanted to prevent disease. The PC group had a lower tendency to follow recommendations for vegetable eating than the P and A&M groups. The PC group also had an incorrect notion that low vegetable consumption over an extended time would not have a big impact on their health. The vegetables of high preference for the elementary school students were potato, sweet potato, lettuce, radish, perilla leaf, cucumber, and cabbage. The vegetables of low preference were spinach, onion, balloon flower, and green pepper. The PC group had lower preferences for most vegetables than the P and A&M groups. Therefore, careful nutrition education is necessary especially for students in the PC group in order to explain the positive effects of vegetable intake and negative effects of an unbalanced diet. It is also necessary to survey students' tastes consistently and to develop recipes that encourage them to consume more vegetables agreeably.

• Horticultural Science & Technology
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• v.17 no.6
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• pp.737-741
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• 1999

We surveyed the physiological disorders of fruit vegetables grown in the greenhouse in Kyungbuk province in 1998. Greenhouses used for cultivation were mostly single or multi-span iron pipe houses covered with polyethylene film. Single span greenhouses were used for strawberry, oriental melon and watermelon. Fifty six percent of the surveyed farms was a mono-cropping system for oriental melon and tomato. There were greenhouses used for successive cultivation for 10 years or more for strawberry and oriental melon in Koryeong and Seongju. Varieties of fruit vegetables cultivated were diverse, especially in cucumber and watermelon. In strawberry, malformed fruits were observed most frequently in March and the small fruits at late harvest period. Leaf chlorosis, stunt plants and runner outbreak were also found during the growing season. In tomato, occurrence of malformed fruits was severe from March to May, and occurrence of cracked fruits and blossom- end rot was also severe in October and November. The self topping and abnormal stem in tomato were problem in hydroponic cultures in August and November, respectively. Malformed cucumber fruits, such as curved, club shaped, irregular shaped and narrow necked, occurred at late season. Umbrella-shaped leaf in cucumber in summer were caused by calcium deficiency. Most serious disorders were fermented and malformed fruits occurring from March to May in oriental melon, and cracked fruits occurring from April to May in watermelon. At late growing stage of melons the leaf chlorosis occurred with complex symptoms of leaf disease. Growers had little knowledge on physiological disorders, and also on diagnose and measures to cure the disorders. Most growers pointed out that poor soil environment and temperature management in the greenhouse as the main causes of physiological disorders.