• Food Science and Biotechnology
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• v.17 no.4
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• pp.692-699
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• 2008

The effects of wasabi stalk on the taste and storage characteristics of baechukimchi were assessed in the final product. Wasabi stalk was added in different ratios: 0, 1, 3, 5, or 7%(w/v) of Chinese cabbage. As the fermentation progressed, the pH of the product dropped. Total acidity increased in all treatments during fermentation. The total vitamin C content increased during the first 8 to 13 days of fermentation. Reducing sugar decreased in all treatment as fermentation continued. The numbers of total cells and lactic acid bacteria increased until they peaked, and then began decreasing as fermentation continued. With regard to acceptability characteristics, the 3% treatment was most favored. With simple regard to the quantitative level of wasabi stalk addition, the 3% treatment was most appropriate under all testing conditions. In conclusion, stalk seems to be an economical and natural additive which has effects on extension of the shelf life of baechukimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.335-342
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• 2017

In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.392-398
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• 2004

The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.

• Korean Journal of Plant Tissue Culture
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• v.24 no.1
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• pp.43-48
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• 1997

Apical meristems of Wasabia japonica were cultured on Murashige and Skoog's medium supplemented with cytokinins alone or together with 1.0 mg/L IAA. Shoot initials could be induced from leaf primordia on apical meristems. Calli and roots were formed on the medium containing cytokinins and 1.0 mg/L IAA in combination after 30 days of culture, but there were no callus proliferation. Shoot organogenesis began after 60 days of culture and these small shoots elongated when transferred to a medium containing 1.0 mg/L BA or kinetin. Shoots were formed directly without callus induction from apical meristems all the explants on the medium containing cytokinins variously, and most of the shoots proliferated multiple shoots which could be divided to obtain plantlets. Shoot multiplication rate in response to cytokinins was best on the medium containing 1.0 mg/L BA or 2.0 mg/L zeatin. Divided plantlets rooted well on MS medium containing 0.01 mg/L IBA after 15~30 days of subculture and the rooted plantlets developed into whole plants with multiple shoots. After rooting, the regenerated plants were washed and transferred to the pots containing sterilized soil.

• Journal of Plant Biotechnology
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• v.34 no.3
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• pp.263-269
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• 2007

To establish a optimum culture condition in vitro for production of seedlings in Wasabia japonica, the effects of salt strength, sucrose concentration, and $NH_4/NO_3$ ratio on the shoot growth in MS medium were investigated. The full strength of MS medium was the best condition for shoot growth, and in $1/4{\sim}1/2x$ or 2x MS medium the growth was significantly suppressed. Growth of shoots was enhanced when sucrose was added in MS medium after 2 weeks of culture, and the best result was found at 3% sucrose addition. ${NH_4}^+/{NO_3}^-$ ratio of 10:50 gave the highest biomass of shoot in the liquid culture with MS medium, and increasing the ${NH_4}^+$ ratio in the medium significantly reduced the growth of shoot.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.317-322
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• 2007

The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus in mackerel were evaluated during storage of 5-14 days at $5^{\circ}C,\;10^{\circ}C\;and\;15^{\circ}C$. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At $5^{\circ}C$ storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes were inhibited higher than at 10 and $15^{\circ}C$. Especially, the numbers of V. parahaemolyticus were decreased gradually at $5^{\circ}C$ even in the control sample, and about $1\;log_{10}cfu/g\;and\;1.8\;log_{10}cfu/g$ reductions were observed at 1 and 4 days, respectively. After 7 days, V. parahaemolyticus in all samples were not detected. There is a limit of a single treatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film were shown by addition of $5^{\circ}C$ refrigeration.

• Korean Journal of Medicinal Crop Science
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• v.3 no.2
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• pp.111-115
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• 1995

This study was carried out to investigate the effect of some plant growth regulators on the germination and seedling growth of Wasabia japonica Matsum seeds. The seeds were soaked in different concentration of indolacetic acid(LAA), indolbutyric acid(IBA), $GA_3\;GA_4$, Benzyladenine(BA) and kinetin, and the germination percent, the average germination day and the growth of seedlings were measured. The seeds were released from dormancy and the germination percent was considerably increased when the seedcoat was removed. $GA_3,\;GA_4,$ BA and kinetin were effective in breaking the dormancy, but LAA and IBA were not effective. $GA_4$, BA and kinetin were more effective in accelerating germination of dormancy seed than $GA_3$. The applications of BA combined with $GA_3$ l00ppm showed higher germination percent than that of BA alone within the range 50ppm and 100ppm. Root, hypocotyl and petiol of seedling overgrew by the application of $GA_3\;and\;GA_4$. But effects of BA and kinetin were good on seedling growth compared with those of $GA_3\;and\;GA_4$. Therefore, BA and kinetin could be use for dormancy breaking of seed instead of $GA_3$.

• Korean Journal of Medicinal Crop Science
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• v.6 no.3
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• pp.227-231
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• 1998

Flowering characteristics and optimal harvest time for seed of wasabi variety. Daruma, were investigated from Dec. 1995 to June 1996 in film house of Suwon. The number of peduncle was $10.2{\pm}2.29$ and most of the peduncle emerged between Jan. 20 and Feb. 10. Average peduncle length was $124{\pm}29.60cm$ and the peduncle grew most rapidly in the middle of march. Flowering started on Jan. 27 and lasted until June 4 with a peak at march 21 and flowering period was $99{\pm}21.32$ days. Flowers which bloomed later than the middle of March set seed but those bloomed earlier became sterile because days with minimum temperature below freezing occurred until the middle of March. Maturing period was $37.5{\pm}2.60$ days and total seed set was $43.2{\pm}8.77%$ in the natural culture condition. Optimal harvest time for seed was the last ten days of May and seed yield per $m^2$ was $79.0{\pm}19.94g%$(11,177 seeds).

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.288-293
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• 1996

This study was investigated to obtain basic information for the development of irrigation plans in upland cultivation of Wasabi. Changes of stomatal conductivity and photosynthetic rate of Wasabi, and of the soil water potential during withholding watering were analysed. The stomatal conductivity of Wasabi at $1000{\mu}Em^{-2}s^{-1}$ light intensity was $70mmolem^{-2}s^{-1}$, which was about 49% lower than that of Chinese cabbage, $138mmolem^{-2}s^{-1}$. The temporal changes of light intensity during the daytime did not influence the stomatal conductivity. The soil water potential that decreased stomatal conductivity in Wasabi was about - 50kPa at 10 AM, and about - 30kPa at 3 PM. The photosynthetic rate of Wasabi at$1000{\mu}Em^{-2}s^{-1}$ light intensity was $7.6mgdm^{-2}hr^{-1}$, which was about 50% lower than that of Chinese cabbage, $15.3mgdm^{-2}hr^{-1}$. The duration required for a stable photosynthetic rate was longer in Wasabi than in Chinese cabbage. The soil water potential that decreased photosynthetic rate in Wasabi was about - 50kPa at 10 AM, and about - 30kPa at 3 PM. The stomatal conductivity and photosynthetic rate showed significant positive correlation at various soil water potential. The results indicated that irrigation in wasabi could be done during the daytime when the soil water potential is above - 30kPa, which does not decrease stomatal conductivity and photosynthesis in Wasabi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1219-1224
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• 2007

In this study, we explored the application of Wasabi addition to baechu kimchi with regard to quality improvement, by reviewing the optimum Wasabi level and its effects on the product physicochemical characteristics during fermentation. The final weight percentages of Wasabi in the baechu kimchi were adjusted to 0, 2, 3, 4, and 5% per weight of baechu, respectively, and the samples were fermented for 35 days at $10^{\circ}C$. Following fermentation, the treatments over 3% Wasabi contained the highest pH and lowest total acidity values. Total vitamin C and reducing sugar content increased initially, up to certain fermentation times depending on the level of Wasabi contents within the treatments over 3% Wasabi, and decreased afterwards. The water soluble pectin content increased as the fermentation period increased; however, it decreased with increasing levels of Wasabi. In conclusion, the optimum levels of added Wasabi in the baechu kimchi were 3% and 5% per weight of baechu, to have a fermentation-retarding effect on the product.