• Korean journal of applied entomology
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• v.19 no.4 s.45
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• pp.193-198
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• 1980

This paper deals with the studies on the occurence of a new virus disease of sesame and the identification of the causal virus. The virus disease of sesame has been regarded as a widespread disease in the sesame-growing areas in the southern part of Korea. The disease was found to be caused by watermelon mosaic virus (WMV). During the years since 1978, stunting of sesame plants, with yellow mosaic, necrotic spot, and malformation, were collected from 17 different places. Virus isolates from 27 out of 32 samples were identified as WMV. Natural infection of squash, pumpkin, cucumber, and watermelon by WMV as well as sesame was proved. The virus is inactivated at temperatures of 55 to $60^{\circ}C$, at dilution of $10^{-3}\;to\;10^{-4}$, and in the aging of 10 to 14 days at about $20^{\circ}C$. Sesame, Chenopodium amaranticelor, pea, bean, as well as many plants of the Cucurbitaceae, are susceptible to the sesame-isolates of WMV. In negatively stained preparations, particles of the virus appear under the electron microscope as flexible filaments of about $750\~800nm$ in length. Cylindrical inclusions and virus particles were found in the cytoplasm of mesophyll cells by ultra-thin sections of WMV infected tissues.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.17-27
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• 1987

The Namul is one of the most popular and fundamental foods in the Korean meal. The taste of NAMUL depends mostly on the seasonings put on which the salt concentration is the prevailing element of them. The purpose of this study is to investigate the optimum salt concentration by sensory evaluation. The amount of each seasoning except salt was reviewed and used following many food preparation books published. Four different concentrations of salt were added to make different salt concentrations of Namuls. The results of the study are following: 1. By reviewing the related publishments, the amount of seasoning used in 300g of cooked Namul were 15.5g of welsh onion, 7.9g of garlic, 9.0g of sesame, and 11.5g of welsh onion, 7.0g of garlic, 6.0g of sesame oil, 3.3g of sesame, 13.9g of sugar, 10.6g of vinegar and 5.6g of red pepper were the main seasonings for 300g of raw Namul. 2. The optimum salt concentration of cooked Nanul was 1.412% and that of raw Namul was 1.368%. 3. The salt concentration had no effect on the texture within the salt concentrations ranges of 0.84% through 1.89% in Platycodon Namul, Radish Namul, Soybean sprouts Namul, Pumpkin Namul, Raw Radish Namlll, Raw Cucumber Namu1. 4. The more the amount of soy sauce increases, the more the palatability drops. Platycodon and Cucumber Namuls had preference of color when the amount of soy sauce added was 0.8%∼l.0% of the Namul. On the other hand, Spinach Namul had the preference up to 4.8% of the Namul. 5. The overall taste of cooked Namul was considered to be the test in the salt concentrations 1.223%∼l.513%, while that of raw Namul was considered to be best in 1.183%∼1.373% of salt concentration. 6. According to the sensory evaluation, there was a tendency that the overall taste of Namul is consistent with the preferance of saltiness in Namul.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.952-966
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• 2013

The purpose of this study is to analyze the differences of food habits and food preferences between lower and higher grade students through the survey of elementary school students in Daejeon four elementary schools located in Jung-Gu and Seo-Gu in Daejeon are selected for this survey randomly and the completion of the questionnaires are according to grade. 1. Practical Analysis of Food Habits: For regular meals, the highest number of subjects skipped breakfast. It is being found that the girl students (81.61%) consumed more cooked rice than the boys (78.85%) and more boys (13.10%) ate bread or milk more than the girls (9.20%). The most important thing for the lower grades students (34.20%) when consuming is the nutritious foods, while the higher grades students (49.67%) consumed the set meals. During consumption, the highest number of the subjects watched TV or read books from time to time. More higher grades students (38.98%) preferred spicy and salty foods than the lower grades (22.09%). 2. Food Preferences: Between rice and noodles, most subjects preferred cooked rice (81.38%), Jajangmyeon (80.80%), Ramyeon (79.43%), and disliked bean-mixed rice (28.39%). For soups, Most students enjoy the Deokkguk. Majority of the subjects prefer meat and fried or steamed foods, and also grilled and pan-fried dishes. For the pan-roasted and fried dishes, most subjects did not enjoy the rhizome fry and sweet-pumpkin fry methods, and for vegetables, they did not like wild vegetable and seasoned cucumber (40.57%) The higher grades students enjoy the vegetables and salads more than the lower grades students. For Kimchi varieties, it is found that subjects like the cabbage Kimchi (69.66%) the most. There is little difference in food preference between the lower and higher grade students, but the rankings of food preferences are different according to various grades.

• Korean Journal of Human Ecology
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• v.15 no.2
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• pp.327-339
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• 2006

We have investigated the distribution of major local foods cultivated in Gwangju City and Jeollanam-Do in order to understand the food culture of Honam region. The local foods were divided into 4 classes: agricultural, aquatic, animal and other products. 124 species of local foods, including 51 agricultural products, 50 aquatic products, 6 animal products and 17 others, were identified from this region. In Jeollanam-Do area, the agricultural products have a variety of fruits and vegetables, and aquatic products have fishes. In particular, rice, cucumber, pear, anchovy, oyster, laver, oyster mushroom, shiitake mushroom, and honey were determined as major local foods in Jeollanam-Do area. Note that Mudeungsan watermelon is cultivated in Gwangju, and sweet smelt and cat fish caught only in Sumjin river and Tamjin river area. In recent years, pumpkin (Cucurbita maxima Duchesne), paprika, kiwi and melon were determined as major local foods in Jeollanam-Do. Furthermore, branding strategy of agricultural and animal products can be said to improve. Wild types of aquatic productions, mushrooms and wild edible greens have been decreasing, whereas cultivated production increasing. The kinds of special local foods in Gwangju City and Jeollanamdo area were influenced by geographical, religious and social factors.

• The Korean Journal of Mycology
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• v.27 no.3 s.90
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• pp.198-205
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• 1999

Cucurbitaceous vegetable crops grown in greenhouses in Korea were surveyed from 1995 to 1997. Incidence of Sclerotinia rot was as high as $30{\sim}70%$ at its maximum on Cucumis melo var. reticulatus (netted melon), Cucumis sativus (cucumber), Cucurbita moschata (pumpkin) and Cucurbita pepo (summer squash) but relatively low on Citrullus lanatus (watermelon) and Cucumis melo var. makuwa (oriental melon). Symptoms of Sclerotinia rot developed on stems of all the cucurbits, fruits of five cucurbits except C. lanatus, petioles of two Cucurbita spp. and leaves of C. moschata. A total of 126 isolates of Sclerotinia sp. were obtained from the lesions and identified as Sclerotinia sclerotiorum based on the morphological and cultural characteristics. The fungus was very frequently isolated from stems and fruits of the cucurbits but rarely from petioles and leaves. Six isolates of the fungus were pathogenic to six cucurbits tested although there was some difference in virulence among the isolates to some of the hosts. C. lanatus was the most susceptible to the isolates, whereas C. melo var. makuwa was the most resistant. C. melo var. reticulatus and C. sativus were relatively susceptible to the isolates, and C. moschata and C. pepo relatively resistant.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.753-760
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• 2010

The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang's chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100 g), vitamin C (290.33 mg/100 g), ASTA color value (149.37), and capsaicinoids (4.06 mg/100 g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%). This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).

• Research in Plant Disease
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• v.11 no.2
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• pp.213-216
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• 2005

Tomato spotted wilt virus (TSWV) occurred abruptly with a high incidence rate in 14 vegetable crops in Anyang area, Gyunggido in 2004. TSWV was identified by the symptoms on the indicator plants, immunocaptured reverse transcription-polymerase chain reaction (IC/RT-PCR), virion captured (VC)RT-PCR and RT-PCR using total RNA from the infected plants. Vegetable crops infected with TSWV included table tomato, cherry tomato, red pepper, lettuce, chicory, red leaf chicory, red mustard, dragon tongue, treviso, potato, perilla, sesame, pumpkin, and ssamchoo (hybrid of oriental cabbage and cabbage). The incidence of TSWV in fields ranged from 30 to $100\%$. TSWV usually produced necrosis, wilt and/or severe mosaic with typical single or double ring spots on the leaves. TSWV could be detected in Frankliniella occidentalis collected from the crops in the fields with $90\%$ rate by IC/RT-PCR.

• Food Science and Preservation
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• v.9 no.1
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• pp.46-50
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• 2002

This study was carried out for dietary safety based on the level of pesticide residues in 17 kinds of the agricultural products (apple, cabbage, cabbage kor, carrot, cucumber, pepper, onion, potato, radish, spring onion, pumpkin, lettuce, garlic, drapwort, spinach, leek crown daisy) consumed in Kyunggi-do and Inchon-city that provided for the army. From January 1998 to December 2001, ten organochlorine pesticides in 1075 samples were analyzed by using GC-ECD. According to the results, one kind of pesticides was detected in 135(12.5%) samples, and two kinds were in 7 (5.18%). While dicofol and tetradifon was not fecund. Detection rate of pesticides were 9.02% for $\alpha$, $\beta$-endosulfan, 2.8% far chlorothalonil, 0.46% for γ-BHC, 0.40% for chlorobenzilate, 0.33% for folpet, 0.28% far DDT, 0.15% for captafol, and 0.11% for captan. Dectection ranges of pesticides were from 0.001 to 0.092 ppm for $\alpha$, $\beta$-endosulfan, from 0.003 to 0.023 ppm for chlorothalonil, from 0.003 to 0.006 ppm far γ -BHC, from 0.001 to 0.003 ppm for DDT, from 0.009 to 0.095 ppm for folpet, 0.05 ppm for captan, 0.01 ppm for captafol, and 0.008 ppm far chlorobenzilatel respectively. Consequentlyl all detected pesticide levels in samples were below maximum residue limits(MRLs) in Korea and Codex.

• Korean journal of applied entomology
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• v.55 no.4
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• pp.389-403
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• 2016

Sugar beet nematode (Heterodera schachtii Schmidt) was first detected in 2011, in Chinese cabbage grown in the highland areas of Korea. Chemical control of the nematode by nematicides is not feasible due to its cyst-forming characteristics; therefore, the cultivation of non-host crops is a preferable alternative to utilize nematode-infected fields. In this study, a total of 276 plant cultivars belonging to 18 different families were screened to evaluate their resistance to the nematode. Based on the number of cysts formed following nematode inoculation, the tested crops were classified into 3 levels: susceptible, moderately susceptible, and resistant/immune. Among the 276 cultivars tested, 106 cultivars were susceptible, 40 cultivars were moderately susceptible, and 130 cultivars were resistant/immune. Among the resistant/immune cultivars, cyst formation was not observed on eggplant, tomato, lettuce, perilla, carrot, celery, watermelon, oriental melon, cucumber, pumpkin, chives, onion, welsh onion, balloon flower roots, deodeok (Codonopsis lanceolata), Jandae (Adenophora triphylla), and bean. Therefore, these plants are regarded as immune to the cyst nematode. However, many crops belonging to Solanaceae, Asteraceae, Chenopodiaceae, and Poaceae families showed moderate susceptibility or immunity, depending on the crop or cultivar. This study provides a basis for alternative crop recommendations for sugar beet nematode cyst-infected farms in Chinese cabbage production areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.449-454
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• 2010

Extraction characteristics of pumpkin (Cucurbita moschata Duch.) and the functional properties of the corresponding extracts were monitored by the response surface methodology (RSM). The maximum electron donating ability was found as 24.57% at the conditions of 33.13 watt microwave power, 53.67% ethanol concentration and 3.76 min extraction time. The maximum tyrosinase inhibition was 96.59% at 56.21 watt, 68.02% and 7.97 min. The SOD-like activity was 45.57% at 36.00 watt, 71.51% and 5.28 min. The total polyphenol content was 85.02% at 127.39 watt, 76.18% and 2.68 min. Based on superimposition of four dimensional RSM with respect to electron donating ability, tyrosinase inhibition, SOD-like activity and total polyphenol contents obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 72~144 watt, ethanol concentration of 0~38% and extraction time of 6~9 min.