• Journal of Environmental Health Sciences
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• v.9 no.2
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• pp.11-17
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• 1983

The soil-transmitted helminthes, such as ascaris, whipworm, hookworm and trichostrongylus, have been considered as the most prevalent parasitic diseases in a matter of several decades ago in Korea. In facts, the attached eggs and/or larvae to the vegetables have been played a great role on the transmission to human because of raw eating the vegetables without the proper recipe. The aims of this study is to outline the attached helminthes egg in vegetables and to define whether the detection rates on them show a decreasing pattern or not in present. The subjected vegetables were collected from the three markets which are located at Goo-Pa Bal, Soo-Yoo Dong, Cheon-Ho Dong in suburban area, Seoul from April to May 1983. A total of 180 samples including such as 60 Korean cabbages, 60 young radishes and 60 Korean onions were examined. For the detection of helminthes eggs, the both methods of formalin-ether sedimentation and zinc-sulfate floatation were applied. The results were summarized as follows: 1) The detected eggs of ascaris, whipworm, hookworm, trichostrongylus and either filariform larvae or rhabditoidform larvae of hookworm, as well as unknown ones were found in vegetables subjected. 2) Out of 180 subjects, the overall detection rate showed 48 (26.7%). And in case of Korean onion, the rate revealed 22 heads (36.7%) among 60, 17 heads (28.3%) out of 60 Korean cabbages, 9 roots (15.0%) out of 60 young radishes respectively. 3) The ascaris eggs were detected 6 heads (10%) out of 60 Korean cabbages, while the filariform larvae of hookworm appeared in 7 heads (11.7%) among 60 Korean onions. 4) In the results of present study, the detection rates in vegetables were appeared to be the marked decreasing tendency as like 28.3%, 36.7%, 15% compared with 96%, 100%, 88% of previous investigators (Choi et al. 1967)each on Korean cabbage, Korean onion, young radish.

• 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.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.785-790
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• 2013

The purpose of this study was to investigate the hazards from onions and their cultivation areas. A total of 32 samples were collected from onion farms and tested for biological (sanitary indicators, and pathogenic bacteria and fungi) and chemical (heavy metals and pesticide residues) hazards. Aerobic bacteria and coliforms were detected at a level of 0.2-7.1 log CFU/g (or mL) in the soil and agricultural water, 1.6-3.6 log CFU/g on surface of the onion, 0.0-6.0 log CFU/hand (or $cm^2$) on the workers' hands, clothes, and gloves, and 4.7 log $CFU/cm^2$ on the onion bags. Fungi were detected at a level of 0.0-5.0 log CFU/g (or mL, hand, or 100 $cm^2$) in all the samples. Staphylococcus aureus was detected at a level of 1.2 log CFU/hand on the workers' hands, the detection level of Bacillus cereus was up to 4.8 log CFU/g in the soil. However, Escherichia coli (and in particular strain O157:H7), Listeria monocytogenes, and Salmonella spp. were not detected. Although heavy metals were detected in the environment (in soil and agricultural water) and pesticide residues were detected in onion, the levels were lower than the regulation limits.

• 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$^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.528-538
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• 2014

The purpose of this study was to investigate the relationships among recognition, preference, and purchasing characteristics for Changnyeong onions and garlic as well as festival satisfaction among participants at agricultural product festivals in the Changnyeong region. Results showed that festival satisfaction of 'place of festival' was highest while 'convenience facility & event contents' earned the lowest scores. Most subjects (90.5%) had purchased Changnyeong agricultural and processed products. A major purchasing type was fresh agricultural products (66.7%). The pathways to recognize Changnyeong agricultural products were mostly 'promotion by related institutions' (22.0%), 'family relatives' (20.8%), 'mass media' (16.6%), and 'festivals and events' (16.1%). The most considered factors for purchasing regional products were 'geographical origin' and 'ingredients'. Changnyeong onion showed higher scores for recognition and preference and rate of purchase experience and intention than for garlic. The correlation coefficients of recognition and preference for onion and galic were 0.603 (p<0.001) and 0.598 (p<0.001), respectively. The explanation power ($R^2$) of related variables for purchase of Changnyeong onions was 0.258. The regression coefficients (${\beta}$) for 'recognition', 'preference' and 'convenient facility & event contents' were positive, whereas the regression coefficient for 'price' was negative. Recognition, preference, and convenient facility & event contents with garlic purchase showed a positive relationship ($R^2$=0.253). The most effective promotion method to increase sales of Changnyeong agricultural products was 'local festivals and events' (27.8%).

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1110-1116
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• 2003

The effects of packaging methods on the storage quality of minimally processed (prepeeled) onions were investigated to determine the optimal packing design. Various packaging treatments used for modifying headspace atmospheres included two passive MAP using LDPE and PP films, two active MAP using a gas mixture of 20% $O_2/10%\;CO_2/balance\;N_2$ and an ethylene scavenging sachet, and moderate vacuum packaging (MVP). The quality attributes of onion samples were evaluated periodically in terms of flesh weight loss, color of cut surface, decay ratio, microbial counts, and sensory properties during storage at $10^{\circ}C$ for 28 days. Packaging methods did not significantly influence surface color, weight loss, and microbiological populations of mesophiles, psychrotrophs, and lactic acid bacteria. They did, however, affect sensory characteristics as well as decay occurrence. Results indicated that seal-packaging with a gas-permeable plastic film under a mild vacuum condition could retain better onion quality in terms of microbial decay and visual sensory aspects as compared with the other packages.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.107-112
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• 1987

Comparative effects of ethylene oxide and gamma radiation treatment of the microbiological and physicochemical qualities of ground garlic and onions were investigated. The standard ethylene oxide cycle employed was substantially less effective in reducing microbial counts than were 7 and 10 kGy of gamma radiation, and was roughly comparable to 5 kGy. Effects of gamma radiation on pungency, nutrient and color were relativey small in comparison with ethylene oxide which adversely affected physicochemical properties. Sensory evaluation indicated that no significant difference was observed between the nontreated control group and 10 kGy irradiated smaples.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.665-676
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• 2016

Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.

• Journal of Information Management
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• v.35 no.2
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• pp.57-85
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• 2004

This is the comparative study about analyzing the methodologies of building ontology with IEEE Standard 1074-1997. The methodologies are chosen to be analyzed. They are OTK, CommanKADS, ONIONS and Noy & McGuinness's Ontology Development 101. On the basis of analyzing, the ontology development process is proposed after the strong points of four methodologies are accepted but the weak points of them are supplemented. The sixth development steps are following: 1) Conducting the feasibility study about ontology building as the pre-development process 2) Setting up the purpose of the ontology development as the starting point of the building 3) Considering the integration of the existing ontologies for the knowledge reuse 4) Constructing the ontology by defining the concepts and relations 5) Evaluating and testing the ontology for the completeness 6) Containing the ontology maintenance for the sustainable use.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.1-5
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• 2012

The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuum-packed and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.