• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.415-423
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• 2018

The aim of this study was to evaluate the individual glucosinolate (GSL), total phenol, total flavonoid, and vitamin C content, and antioxidant activity under various light quality condition, mainly focusing on red (R) to far-red (FR) light ratios in three Brassica sprouts (radish, Chinese cabbage, and broccoli). Three R/FR ratio of 0.6, 1.3, and 2.0 were exposed to 5-day old sprouts for 48 h in a controlled environment, and the targeted phytochemical contents and antioxidant activities were compared with three separate control plot of dark, fluorescent, and red:blue 8:2 conditions. Total GSL content was highest in broccoli among the cultivars throughout the respective treatments, and increased with the increasing of R/FR ratio in the broccoli sprouts, while the content showed non-significant results in the Chinese cabbage sprouts. The progoitrin, a major GSL in Chinese Cabbage and broccoli, content decreased by upto 38% and 69%, respectively, with decreasing the R/FR ratio compared to the control plots (fluorescent, red:blue 8:2, and dark condition). The contents of phenol, flavonoid, and vitamin C were lowest in dark condition in all the three Brassica sprouts. The total phenol content and antioxidant activities increased with decreasing the R/FR ratio in all the Brassica sprouts, while total flavonoid and vitamin C content showed different patterns depending upon the Brassica sprouts. These results suggest that additional use of FR is expected to improve the functional quality of Brassica sprouts in different ways.

• Food Engineering Progress
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• v.21 no.4
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• pp.332-340
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• 2017

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.244-248
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• 2002

The effects of extracts from bean sprout (Glycine max), dropwort (Oenathe javanica) and radish (Raphanus sativus Var. hortensis for. acanthiformis) by solvent separation on alcohol dehydrogenase (ADH) activity in vitro were investigated. The extracts were obtained from alcohol extracts of bean sprout, dropwort and radish, followed by solvent separation. Aqueous fractions facilitated much higher ADH activity than organic fractions. The facilitating rates of bean sprout, dropwort and radish in aqueous fractions were 125.75%, 104.94% and 87.63%, respectively. Basic fractions showed the highest facilitating rate with about 40%. Also other fractions showed below 20% facilitating rate and didn't show great difference from organic fractions. Phenolic fractions didn't show great effect on ADH activity.

• Journal of Bio-Environment Control
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• v.18 no.2
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• pp.166-170
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• 2009

The temperature fluctuations was investigated in cold distribution chain of radish sprout, typical of commercial practice. Although the temperature of distribution chain was maintained below 5$^{\circ}C$ in precooling and packaging steps, and 10$^{\circ}C$ in transporting, temperature of loading step increased up to 18$^{\circ}C$ at market. Based on this investigation, the simulated cold distribution conditions were consisted of precooling and packaging step; 5$^{\circ}C$ for 12 hours and transporting and loading steps; 5$^{\circ}C$, 10$^{\circ}C$, 20$^{\circ}C$ and $^{\circ}C$ for 6 hours, and storage and market steps; 5$^{\circ}C$ and 10$^{\circ}C$ for 17 days. The radish sprouts were cultivated at 25$^{\circ}C$ and dark condition for S days and placed in light condition for greening. They were packaged by 25 ${\mu}m$ ceramic film after precooling for 6 hours in 5$^{\circ}C$. The fresh weight loss and visual quality of radish sprout decreased with the increase of the temperature in transporting and loading steps. The carbon dioxide content of packages increased, but the oxygen content decreased rapidly in 1day after storage, as the temperature of transporting and loading steps increased. The ethylene content in packages increased fastest in higher temperature of transporting and loading steps treatment, and showed highest in 5$^{\circ}C$-30$^{\circ}C$-10$^{\circ}C$ treatment (temperature of precooling and packaging steps for 12 hours - temperature of transporting and loading steps for 6 hours - temperature of storage step for 14 days) followed by 5$^{\circ}C$-20$^{\circ}C$-10$^{\circ}C$ treatment. The high temperature of transporting and loading steps resulted in deterioration qualities and atmosphere conditions in packages of sprout. These results suggested that the temperature fluctuation in distribution should influence the shelf-life of radish sprouts, even thought the periods of fluctuation was just 6 hours.

• Research in Plant Disease
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• v.26 no.4
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• pp.256-263
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• 2020

Incidence of Fusarium wilt was surveyed in fields of summer radish in Gangwon province in Korea in 2018 and 2019. The disease started in early July and spread rapidly in hot summer of late July and August and in severe case, reached up to 80% in a field in Gangneung area. Symptoms in the seedling stage include poor growth and browning of internal tissue of root. During mid-growth, the leaves of diseased plant turned yellow over time, the surface of the roots changed from white to blackish, and the vascular tissues turned brown. A total of 23 isolates was obtained from the diseased plants and identified as Fusarium oxysporum f. sp. raphani by elongation factor-1α and intergenic spacer sequence analysis. Pathogenicity of the isolates was tested by artificial inoculation to the radish and other plants. All the isolates tested were pathogenic to radish plant, although there were differences in virulence on radish 11 cultivars. However, the isolates were not virulent to other plants except some cruciferous vegetables including Brussels sprouts, rocket, stock, and turnip. The results of pathogenicity test showed that it is necessary to rotate with crops other than cruciferous vegetables in order to prevent Fusarium wilt from radish fields.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.149-155
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• 2012

Although bacterial outbreaks from ready-to-eat foods such as sprouts have increased, the information on microbial biocontrol by means of sanitizers is limited. Twenty sprouts of red cabbage, baby radish, alfalfa, and broccoli each were collected from the wholesale markets in Seoul. Ethanol and organic acids including acetic acid, citric acid, and lactic acid were used to control the amount of mesophilic bacteria and Bacillus cereus. Sanitizer mixtures of ethanol and organic acids showed a remarkable reduction of viable counts and, in particular, the sanitizer mixture comprised of 20% ethanol and 1% lactic acid seemed to be best by a reduction of 7~8 log CFU/g on the sprouts after a 10 minute exposure. At the same time, the sanitizer comprised of 20% ethanol and 1% lactic acid showed the same reduction for Escherichia coli, Salmonella typhimurium, B. cereus, Staphylococcus aureus, and Enterococcus faecalis, with more effect toward the Gram-negative bacteria. Sensory evaluation by texture, browning, off-flavour, and overall acceptability seemed better just after treatment when compared to one day after treatment with the sanitizer. Therefore, the sanitizers of ethanol-organic acid might be an effective means to control the bacterial contamination of sprouts in palce of sodium hypochloric acid.

• Journal of Bio-Environment Control
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• v.17 no.3
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• pp.226-230
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• 2008

A comparison was made of the effect of different packaging materials on storability of mixed sprout vegetables (alfalfa, broccoli, cabbage, radish, and red radish) stored at $8^{\circ}C$. They were packaged by several kinds of films that were 50 fm thickness low-density polyethylene film (PE 50), 50 fm thickness polypropylene film (PP 50), $50{\mu}m$ thickness ceramic film (CE 50), $25{\mu}m$ thickness ceramic film (CE 25), $10\sim13{\mu}m$ thickness polyethylene film (wrap), and polyethylene terephthalate box with ventilation hole (box). The fresh weight of mixed sprouts packaged with different materials decreased below to 2% except box packages that decreased around 7% compared with initial weight. The atmospheres that were developed inside the different materials during storage differed significantly. The carbon dioxide and oxygen concentration of packages were kept properly with 5% in CE 25, but the PE 50 and CE 50 treatments showed higher carbon dioxide and lower oxygen concentration. So the off-flavor of mixed sprouts was more severe in the PE 50 and CE 50 treatment. The ethylene concentration of packages showed lowest in box treatment, followed by PP 50, wrap and CE 25 treatment. The overall quality of mixed sprouts was lower in PE 50 and CE 50 than CE 25 treatment after 10 days storage, supposed to be resulted from highest ethylene concentration and lowest oxygen concentration. Conclusionally, the CE 25 film that showed below 1% fresh weight loss, 5% carbon dioxide, 5% oxygen and below 4 ppm ethylene concentration in package may be a proper packaging material for mixed sprout vegetables.

• Journal of People, Plants, and Environment
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• v.24 no.6
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• pp.609-617
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• 2021

Background and objective: The nanobubbles remain stable in water, and it increased dissolved oxygen (DO) in the water that promotes the seed germination and the plant growth. We evaluated the seed germination and growth of sprouts (radish, wheat, and barley) and leafy vegetables (red mustard and pak choi) when irrigated with various DO of nanobubble water (NB). Methods: The oxygen NB was generated by surface friction and treated in 4 levels: NB 0% (control, DO 9.21 mg·L^-1), NB 20% (DO 15.40 mg·L^-1), NB 33% (DO 20.93 mg·L^-1), and NB 100% (DO 39.29 mg·L^-1). Results: The root length of radish and wheat increased more in NB 33% than the control plot. The fresh weight increased in NB 33% compared to the control plot in radish and wheat, and both fresh and dry weight increased more in NB 20%, NB 33%, and NB 100% than the control plot of barley. The leaf length and width of red mustard decreased more in NB 33% and NB 100% than the control plot and NB 20%, which indicated the leaf compactness. The fresh and dry weight of shoot and root increased more in NB 100% than the control plot in red mustard. In pak choi, the shoot fresh weight increased more in NB 100% than the control plot. In leafy vegetables, the germination rate of red mustard in NB 100% was higher than the control plot, however, it was not significantly different between oxygen NB plots in sprout vegetables. Conclusion: The results showed that the root growth and biomass increased after applying NB 33% in sprout vegetables. The leaf growth properties as the number of leaves and leaf size were not significantly different or decreased in NB treatments compared to control plots, but NB 100% (DO 39.29 mg·L^-1) effectively increased the root growth and plant biomass in leafy vegetables.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.3
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• pp.242-250
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• 2016

Veterinary antibiotics (VAs) has been used to treat animal disease and to increase animal weight as growth promoter. However, abused usage of VAs can cause production of antibiotic resistance genes (ARGs) in the environment and additionally, residual of VAs in soil can be transferred into crops. Therefore, main objective of this research was to examine bioaccumulation of VAs in sprouts (red cabbage, Brassica Olearacea L. var. Capitata f. rubra and red radish, Raphanus sativus) with hydroponic method. Total of 7 VAs in 2 different classes of VAs (tetracyclcines: tetracycline, oxytetracycline, chlortetracycline, sulfonamides: sulfamethoxazole, sulfamethazine, sulfamethiazole, macrolides: tylosin) were evaluated and experiment was conducted with solid phase extraction (SPE)/high performance liquid chromatography tandem mass spectrometry (HPLC/MS/MS). Initial spiked concentration of 7 VAs was $5mg\;L^{-1}$ and cultivation period was 8 days. Result showed that growth of sprouts was inhibited about 23-27% when VAs was introduced. Amount of bioaccumulated VAs was also differed depending on class of VAs. The highest amount of bioaccmulated VAs was tetracycline and sulfamethoxazole in each class with a concentration of 4.05, $7.73mg\;kg^{-1}$ respectively. Calculated transfer ratio of VAs into crops was also ranged 0.38-54.27%. Overall, bioaccumulation of VAs in crops can be varied depending on crop species and class of VAs. However, further research should be conducted to verify bioaccumulation of VAs in crops in the soil environment.