• Korean Journal of Plant Resources
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• v.10 no.4
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• pp.314-318
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• 1997

This experiment was carried out to analyze the essential oils from different parts of Perilla frutescens spp. And to know change of the oil content by a diffenent leaf picking time. The analysis of the essential oils was done with gas chromatography(GC),and the results are as follows. Perilla frutescens spp. contained essential oils mostly in their leaves and stems, although their roots also contained the oils. It was suggested that the optimum leaf-picking time of perilla frutescens var. viridis Mak. on the basis of total essential oils was their flowering period around Aug. 24, and that of Perilla frutescens var. for acuta Kudo was Sep. 14. On the basis of perillaldegyde the optium leaf-picking time of Perilla frutescens var. viridis Mak. and Perilla frutescens var. acuta Kudo was Aug. 24. and Aug. 4. respectively.

• The Plant Pathology Journal
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• v.17 no.4
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• pp.236-241
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• 2001

Serve outbreaks of anthracnose were observed on perilla plants grown in greenhouses and open fields in several locations in Korea during the disease survey from 1997 to 2000. A total of 53 isolates of Colletotrichum spp. and Glomerella sp. was obtained from diseased perilla plants and identified based on their morphological and cultural characteristics. Forty isolates were identified as Colletotrichum gloeosporioides, three isolates as C. coccodes, five isolates as C. dematium, and the other five isolates as Glomerella cingulata, the teleomorph of C. gloeosporioides. All isolates of C. gloeosporioides tested by artificial inoculation were strongly virulent on perilla plants, but isolates of the other species were weakly or not virulent. Anthracnose symptoms induced on the perilla plants by artificial inoculation with the isolates of C. gloeosporioides were similar to those observed in the fields. This study revealed that C. gloeosporioides is the main causal fungus of perilla anthracnose.

• The Plant Pathology Journal
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• v.18 no.5
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• pp.293-299
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• 2002

A survey of Fusarium wilt of perilla was conducted in 12 locations in Korea from 1999 to 2001. The disease occurred in 74 out of 187 fields in the 12 locations surveyed, and incidence of the disease reached up to 30% at its maximum in some perilla fields in Seosan and Dangjin. Incidence of the disease in the other locations ranged from 0.2 to 20%. A total of 327 isolates of Fusarium spp. were obtained from stems and roots of the diseased perilla plants. The isolates were identified based on their morphological characteristics. Out of the 327 isolates of Fusarium, 277 isolates from 12 locations were identified as F. oxysporum, 11 isolates from three locations as F. solani,17 isolates from two locations as F. equiseti, 4 isolates from one location as F. avenaceum and 6 isolates from one location as F. subglutinans. The other 12 isolates of Fusarium from four locations were unidentified. Twelve isolates of F. oxysporum and two isolates each of the other Fusarium spp. were tested for their pathogenicity to five cultivars of perilla. Seven isolates of F. oxysporum were strongly pathogenic to some perilla cultivars, but the other five isolates were weakly or not pathogenic. One isolate of F. solani was strongly pathogenic to all the perilla cultivars tested, but another isolate was not pathogenic. All the isolates of F. equiseti, F. avenaceum, and F. Subglutinans tested were not pathogenic to any of the perilla cultivars tested. Symptoms on the perilla plants induced by artificial inoculation with strongly pathogenic isolates of F. oxysporum and F. solani appeared as wilt, stem blight, and root yet, which were similar to those observed in the fields. The isolates which induced symptoms by artificial inoculation were re-isolated from the lesions of the perilla plants inoculated. All the isolates of F. oxysporum tested were not pathogenic to eight other crops inoculated. Results of this study reveal that F. oxysporum is the main pathogen of perilla wilt and that it is host specific to perilla. forma specialis of F. oxysporum causing wilt of perilla is proposed as perillae.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.27-33
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• 2015

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

• Journal of Life Science
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• v.10 no.4
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• pp.403-407
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• 2000

For the biological control of the root-lesion nematodes, Pratylenchus spp., which damage directly and indirectly to the leaf perilla, the nematical effect of three nematode-trapping fungi, Arthrobotrys oligospora, A. conoides and A. dactyloides was evaluated in the field. Three species of Arthrobotrys were isolated from the culture soil of leaf perilla in 1998 and were observed the capture of the root-lesion nematodes, Pratylenchus spp. by adhesive hyphal networks or constricting rings on agar. At 40 days after treatment, the plant-parasitic nematodes and root-lesion nematode populations were approximately increased 3.5 fold in untreated control plot, while the nematode population in fungi treatment plots was similar to initial population. In the A. dactyloides plot, however, the population of plant-parasitic nematodes and Pratylenchus spp. was approximately reduced 65% and 53%, respectively. Thus, the fungus A. dachyloides should provide as biological agent for the control of Pratylenchus spp.

• Natural Product Sciences
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• v.17 no.4
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• pp.296-302
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• 2011

We determined the inhibitory activity of the essential oil fraction obtained by steam distillation from the fresh and dried leaves of Perilla frutescens var. acuta against some pathogenic Salmonella and Vibrio spp. The activities of compounds isolated from the essential oils, apiol and myristicin, were also tested and the results were compared with those of the essential oil fraction. The Perilla essential oil fraction and its main components showed significant inhibition against antibiotic-susceptive and antibiotic-resistant strains of the tested Salmonella and Vibrio strains. Synergistic or additive effects were identified by combing the oils with ampicillin by checkerboard-titer tests. We conclude that essential oils from P. frutescens can be useful in the treatment of Salmonella and Vibrio infections and as safe additives to food materials for the prevention of contamination of food by these bacteria. This is especially important because of the rapid increase in antibiotic-resistant strains, which could cause severe symptoms in humans.

• Journal of Food Hygiene and Safety
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• v.33 no.1
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• pp.31-37
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• 2018

This study was conducted to evaluate the microbiological safety of leafy vegetables (perilla leaf and lettuce) in relation to cultivation methods. A total of 2,304 samples were collected from plants, harvesting tools and soil mulching film during the production and harvest stages from organic- and conventional- farms. From the samples, sanitary indicator microorganisms (total aerobic bacteria, coliforms, E. coli., Environmental Listeria, and yeast and mold) and pathogenic microorganisms (S. aureus, B. cereus, Salmonella spp., Clostridium spp., and L. monocytogenes) were analyzed. In the production stage of leafy vegetables, the sanitary indicator microorganisms was not detected regardless of cultivation method or it was detected to be less than $3.4\;Log\;CFU/100cm^2$. B. cereus and S. aureus were found to be 0.22~1.55 Log CFU/g in perilla leaf and lettuce produced by organic farms, and S. aureus was not detected and B. cereus was found to be 0.42~2.19 Log CFU/g in conventional farms. There were no significant differences between two cultivation methods. In the harvesting tools and soil mulching film, the contamination levels of sanitary indicator microorganisms and pathogenic microorganisms was low regardless of the cultivation method. However, there was a positive correlation ($R^2=0.4526$) in that the higher the microbial contamination level in the harvesting tool, the higher the microbial contamination on the surface of the plant. In addition, sanitary indicator microorganisms and pathogenic microorganisms were not detected or low in soil mulching during the production of organic leafy vegetables. As a result of this study, microbial hygiene control by soil mulching and harvesting tools was more important than difference of cultivation method in production of leafy vegetables.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.21-26
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• 2015

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of $300^{\circ}C$. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment ($300^{\circ}C$, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.295-300
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• 2012

The purpose of this study was to analyze microbiological hazards for plants, cultivation environments and personal hygiene of perilla leaf farms at the harvesting stage. Samples were collected from three perilla leaf farms(A, B, C) located in Gyeongnam, Korea and tested for sanitary indications, fungi and pathogenic bacteria(Escherichia coli O157:H7, Listeria monocytogens, Salmonella spp., Staphylococcus aureus and Bacillus cereus). As a result, total bacteria and coliform in perilla leaf were detected at the levels of 4.4~5.2 and 3.4~4.3 log CFU/g, respectively, but E. coli was not detected in all samples. Among the pathogenic bacteria, B. cereus(perilla leaf: 2.0~2.4 log CFU/g, stem: 1.4~2.1 log CFU/g, water: 0.7 log CFU/ml, soil: 4.2~5.0 log CFU/g, hands: 3.0 log CFU/ hand, gloves: 2.1~2.4 log CFU/100 $cm^2$, glothes: 1.5~2.8 log CFU/100 $cm^2$) and S. aureus(3.4 log CFU/hand) were detected in all samples and worker's hand from farm A, respectively. However, other pathogenic bacteria were not detected. This study demonstrates that perilla leaf at the harvesting stage was significantly contaminated with microbial hazards.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.560-564
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• 2012

This study was undertaken to assess the microbiological quality and prevalence of pathogens in organic vegetables produced in Korea. A total of 189 organically grown vegetable samples (perilla leaf 50, lettuce 50, tomato 39, cucumber 50) were analyzed for the presence of aerobic plate count, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Yersinia enterocolitica. The total aerobic plate counts were in the range of 4.2 to $7.7log\;CFU\;g^{-1}$ for perilla leaf, 5.0 to $8.0log\;CFU\;g^{-1}$ for lettuce, 4.0 to $7.5log\;CFU\;g^{-1}$ for tomato, and 6.6 to $8.6log\;CFU\;g^{-1}$ for cucumber. The highest counts were found in cucumber. E. coli O157:H7, Salmonella spp., S. aureus, L. monocytogenes, and Y. enterocolitica were not detected from any organically grown vegetable samples. This research suggests that continuous monitoring in organic vegetables is required to improve fresh produce safety.