• 한국식생활문화학회지
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• 제30권2호
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• pp.241-248
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• 2015

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

• Current Research on Agriculture and Life Sciences
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• 제33권2호
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• pp.69-73
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• 2015

The antioxidant capacities, total phenolic contents (TPC), and total quercetin contents (TQC) of a red (Chenjujuck), a yellow (Sunpower), and a white (Grasier) onion cultivar were determined in this study. Onion was separated into edible portion and dry skin. In the case of edible portion, the yellow onion had the highest antioxidant activity, followed by the red onion. The white onion showed neither antioxidant activity nor quercetin compounds. On the other hand, the dry skin of the red onion showed higher antioxidant activity than yellow onion skin. The white onion skin had slight antioxidant activity, low TPC, and no quercetin compounds. In addition, the flavonoid compounds of the edible portion and dry skins of these colored onions were analyzed by UFLC(ultra-fast liquid chromatography). The major compounds were quercetin 3,4-diglucoside and quercetin 4-glucoside in yellow and red onion edible portion, whereas the major compounds in yellow and red onion skins were quercetin 4-glucoside, quercetin, and quercetin 3,4-diglucoside.

• Mycobiology
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• 제38권1호
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• pp.39-45
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• 2010

White rot, which is caused by Sclerotium cepivorum, is a lethal disease affecting green onions. Three different types of nanosilver liquid (WA-CV-WA13B, WA-AT-WB13R, and WA-PR-WB13R) were tested in several different concentrations on three types of media to assess their antifungal activities. Results from in vitro experiments showed that all three of the nano-silver liquids had more than 90% inhibition rates at a concentration of 7 ppm. Greenhouse experiments revealed that all of the nano-silver liquids increased biomass and dry weights, and there were minimal changes in the population of various bacteria and fungi from the soil of greenhouse-cultivated green onions. In addition, a soil chemical analysis showed that there were minimal changes in soil composition.

• Journal of Biosystems Engineering
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• 제39권4호
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• pp.290-298
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• 2014

Purpose: To ascertain the increase of the farm income that predominantly relies on human resources by mechanizing Welsh onion harvesting, a tractor-mounted Welsh onion harvester was developed in this study. Method: An experiment for evaluating harvesting performance was performed for the developed Welsh onion harvester in an actual Welsh onion farm. The harvest performance was evaluated at the tractor running speeds of 5.0 cm/s, 11.4 cm/s and 15.8 cm/s, by comparing the operating efficiency, harvest rate, and damage rate of the Welsh onion harvester. Results: The performance of the harvester was rated as very good, with a 100% harvest rate, regardless of tractor running speed. Furthermore, it is shown that work efficiency of the harvester is expected to increase as the running speed increases. Nonetheless, the damage rate of the harvested Welsh onions at running speeds 5.0 cm/s, 11.4 cm/s, and 15.8 cm/s, increased correspondingly and proportionally to speeds from 4.55% to 6.53% and to 11.29%. The residual amount of soil on the harvested Welsh onions was about 0.24% of their weight showing excellent soil-removal performance of the harvester. Conclusion: The developed Welsh onion harvester is believed to improve the labor productivity and cultivation environment of Welsh onion farmhouses by the mechanization of the harvesting process that is currently associated with the largest amount of labor hours.

• Food Science and Biotechnology
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• 제15권6호
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• pp.838-843
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• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

• Asian Pacific Journal of Cancer Prevention
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• 제14권7호
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• pp.4131-4134
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• 2013

Objective: To evaluate the relationship between allium vegetable intake and risk of prostate cancer. Methods: A systematic literature search up to May 2013 was carried out in PubMed, EMBASE, Scopus, Web of Science, Cochrane register, and Chinese National Knowledge Infrastructure (CNKI) databases, and the references of retrieved articles were also screened. The summary relative risks with 95% confidence interval for the highest versus the lowest intake of allium vegetables were calculated. Heterogeneity and publication bias were also evaluated. Results: A total of nine epidemiological studies consisting of six case-control and three prospective cohort studies were included. We found a significantly decreased risk of prostate cancer for intake of allium vegetables (OR=0.82, 95% CI 0.70, 0.97). Moreover, in the subgroup analysis stratified by allium vegetable types, significant associations were observed for garlic (OR=0.77, 95% CI 0.64-0.91) but not onions (OR=0.84, 95% CI 0.62-1.13). Conclusions: Allium vegetables, especially garlic intake, are related to decreased risk of prostate cancer. Because of the limited number of studies, further well-designed prospective studies are warranted to confirm the findings of our study.

• Journal of Applied Biological Chemistry
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• 제54권3호
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.123-126
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• 1998

This study was carried out investigate to optimum levels of nitrogen and phosphate fertilizer to get a higher yield and a quality of an onion(Allium Cepa L.) from 1993 to 1994. Three fertilizer levels were applied with 120, 240 and 360kg/ha of nitrogen and 100, 200 and 300kg/ha of P2O5 during the onion growing season. After harvesting the onion, it was storaged at given deposit. The growth and yield of the onion were better at the fertilizer levels of both 240 and 360kg/ha of nitrogen and of both 200 and 300kg/ha of P2O5 than at the level of 120kg/ha in nitrogen and 100kg/ha of P2O5. The content of total nitrogen and P2O5 in plant was decreased with reduced application levels of nitrogen and phosphate fertilizer. The rotting rate was higher at the levels of both 360kg/ha in nitrogen and 300kg/ha in P2O5 than the other treatment during the storage period. The sprouting rate tended to be high at 240kg/ha of nitrogen and 100kg/ha of P2O5.

• Horticulture, Environment, and Biotechnology : HEB
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• 제59권6호
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• pp.919-927
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• 2018

To compare the antioxidant properties and flavonols in various parts; dry skin (DS) and edible portion (EP), of 8 red onions (Allium cepa L, ROs), total content of phenolics (TPC), flavonoids (TFC), and anthocyanins (TAC) and DPPH radical scavenging properties were estimated and the content of six flavonols were quantified by HPLC-PDA analysis. The major component of DS and EP of RO was quercetin and quercetin-4'-glucoside, respectively. Score plots of the PCA and PLS-DA were segregated by flavonols content and antioxidant properties according to the EP and DS of ROs. Loading plot of the PCA showed that the quercetin and sum of flavonol content were highly correlated with antioxidant activity of ROs. Therefore, flavonol content and antioxidant activity can be used as markers for distinct parts of ROs.

• 한국식품영양과학회지
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• 제37권12호
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• pp.1609-1614
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• 2008

국내 주요 생산지인 전남 무안, 전북 부안, 경북 안동 및 경남 창녕의 3개 지역(유어, 장마, 성산)에서 수거된 양파 6종의 휘발성향기성분을 SPME법으로 추출하여 GC/MSD 로 분석하였다. 총 51종의 화합물이 동정되었는데, 이는 함황화합물류(20종), 알데히드류(4종), 케톤류(5종), 에스테르류(11종), 방향족화합물류(4종), 함질소화합물류(2종) 및 기타화합물류(5종)로 구성되었다. 함황화합물류가 총 휘발성 향기성분 함량의 $62.6{\sim}80.3%$를 차지하였으며, 함량 면에서는 안동(4,828 ng/g), 부안(4,627 ng/g), 유어(4,149 ng/g), 장마(2,979 ng/g), 성산(2,758 ng/g) 및 무안(2,171 ng/g) 순으로 많았다(p<0.05). 항산화효과가 있는 5종의 함황화합물류 (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole, 3,5-diethyl-1,2,4-trithiolane)는 안동, 유어, 장마, 부안, 성산 및 무안 순이었고, 항암효과가 있는 함황화합물류 5종((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)- propenyl propyl disulfide, di-2-propenyl disulfide)은 부안, 유어, 안동, 장마, 성산 및 무안 순으로 많았다.