• Korean Journal of Weed Science
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• v.11 no.1
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• pp.32-49
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• 1991

Residual period and carry-over effect of some herbicides were determined using a bioassay method in five winter crops (chinese cabbage, radish, spinach, onion and garlic). The effects were measured at regular time intervals after applling different rates of the herbicides. There were no great differences in residual period and carry-over injury between the soils and kinds of crops used. However, the residual period varied with the herbicides studied and the carry-over injury was rate of the herbicide application, sampling depth of soil, and kind and seeding date of the test plant. When the residual herbicides were applied, the carry-over injury could be minimized by selecting tolerant crops, delaying seeding of the crops after application of the herbicides, and regulating the cultivation depth. Herbicides which showed no residual effect by the end of the cropping period (200-240 days for winter crops) and no carry-over effect were alachlor, trifluralin, ethalfluralin and prometryn. When pendimethalin, metolachlor, linuron and methabenthiazuron were applied at the recommended rate or less, there was no carry-over injury at harvesting time. With doubling the recommended rate, however, the carry-over effect was found in sensitive crops. Napropamide applied in winter crops at rate of 150-300g a.i./10a brought about carry-over injury for such Gramineae as Italian ryegrass, direct-seeded rice and barley, whereas the injury was not found in lowland-transplanted rice, Cruciferae, Cucurbitaceae and Solanaceae. Long residual herbicide nitralin applied at the rate of 75g a.i./10a caused the carry-over injury for Italian ryegrass, direct-seeded rice, baley and lowland-transplanted rice at 275 days in winter crops. In addition, a slight injury occurred in sesame, perilla and spinach, However, there was no injury for Cruciferae, Cucurbitaceae and Solanaceae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1212-1217
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• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.

• Food Science and Preservation
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• v.17 no.4
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• pp.471-477
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• 2010

We explored the effects of curing and smoking conditions on the shelf life of Dombaeki (shark meat). Dombaeki cured for 12 h in an aqueous solution containing (per 100 ml) salt 5.6 g, sugar 14 g, and garlic powder 0.6 g, showed the best sensory quality among various samples cured for 0, 3, 6, 9, 12 or 24 hours. The optimum conditions for preparation of smoked Dombaeki (SD) were drying at $60^{\circ}C$ for 30 min, followed by cooking at $80^{\circ}C$ for 30 min and smoking at $65^{\circ}C$ for 40 min, as judged by sensory evaluation of taste, color, flavor, texture, and overall acceptability. The volatile basic nitrogen content of air- or vacuum-packed unsmoked Dombaeki (NSD) was above 20 mg% after storage for either 12 days or 5 weeks. However, the nitrogen contents of air- and vacuum-packed SD were less than 20 mg% after either 21 days or 10 weeks of storage at $10^{\circ}C$. The DPPH free radical-scavenging ability of SD (73.9%) was significantly higher than that of unsmoked meat (4.54%). The total polyphenol content of SD (745.6 g/g) was about 4-fold greater than that of unsmoked meat (179.5 g/g).The viable bacterial count of air- or vacuum-packed unsmoked meat was over $10^6\;CFU/g$ after storage for either 12 days or 5 weeks. However, air- or vacuum-packed SD had counts under $10^4\;CFU/g$ at all storage times tested. Changes in coliform bacterial levels paralleled those of total viable cells. The sensory quality (taste, color, flavor, appearance, texture, and overall acceptability) of SD was significantly better than that of NSD.

• Journal of Food Hygiene and Safety
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• v.4 no.2
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• pp.119-132
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• 1989

Gamma irradiation as a new physical treatment was applied to comparative investigates with a conventional ethylene oxide fumigant on the microbiological and physicochemical qualities of selected spices and dry vegetables such as powdered red pepper, black pepper, welsh onion, onion, garlic, carrot, korean cabbage and instant ramyon soup. The microorganisms contaminated in the sample, including total viable count, thermophilic bacteria, aerobic spore and fungi counts between the $10^4\;to\;10^6/g$ range. Coliforms were found only in black pepper and welsh onion powder as the $10^2\;to\;10^3/g$ level. A radiation dose of 7 to 10 KGy were sterilized completely to the contaminated microorganisms, while ehthylene oxide (E.O.) fumigation reduced of them to the $10^3/g$ level. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples. Comparison gamma irradiation with E.O. gas treatment showed that E.O. treatment was less effective than radiation in cotrolling microbial contamination of spices and vegetables.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.103-107
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• 2004

This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7${\times}$12${\times}$2cm) and seasoned with five Korean traditional seasonings such as garlic paste (Tl), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at -1${\pm}$1$^{\circ}C$ for 28 days. Microbial pathogens such as Escherichia coli O157, Listeria monocytogenes, Salmonella enteritidis were not detected in all paste and samples. When 1.5${\times}$l0$^3$ CFU/$\textrm{cm}^2$ of Escherichia coli O157 was inoculated, the numbers were slightly increased to 10$^3$-10$^4$ CFU/$\textrm{cm}^2$ at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers were below 10$^3$ CFU/$\textrm{cm}^2$ during 28 days in T3 and T4, while they were increased to 10$\^$6/ CFU/$\textrm{cm}^2$ in Tl and T2 at 3 and 13 days respectively, and decreased to 10$^4$ CFU/$\textrm{cm}^2$. In the inoculation with Salmonella enteritidis (3${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers increased to 10$\^$5/ CFU/$\textrm{cm}^2$ at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.510-518
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• 2012

This study examined the biological activity and synergistic effects of an extract of Wa-song ($Orostachys$ $japonicus$, OE), a medicinal plant mixture (MPE) and a combination of both at different ratios (1:1, OMPE-1 and 3:1, OMPE-3). Extracts of the medicinal plants mixture were comprised of Baekbokyung, Changchul and Sa-in at the same ratio. The antioxidant activity of the extracts and their complex were tested $in$ $vitro$. The $in$ $vivo$ antioxidant activity was also analyzed by examining the lipid composition in the liver and kidney of streptozotocin (STZ)-induced diabetes rats. The nitric oxide radical scavenging activity was more than 50% in OMPE-3 at a 1,000 ${\mu}g$/mL concentration. Regarding metal ions, such as $Fe^{2+}$ and $Cu^{2+}$, the antioxidant activity of OMPE-1 and OMPE-3 was higher than that of OE and MPE. OMPE-1 and 3 had higher activity on $Cu^{2+}$ ions than $Fe^{2+}$ ions. The ${\alpha}$-glucosidase inhibition activity of the OE extract was higher than that of MPE and OMPE-1 but the relative activity of OMPE-3 was significantly higher than the others. Freeze-dried MPE, OMPE-1 and OMPE-3 were added to the diet at a level of 1% given to STZ induced diabetes rats for 4 weeks. The OMPE-1 and OMPE-3 administered groups showed significant decreases in the total lipid, total cholesterol and triglyceride levels in the liver and kidney. In these groups, the glycogen accumulation level of the liver was increased significantly. The content of thiobarbituric acid reactive substances (TBARS) in the liver and kidney was decreased but the DPPH radical scavenging activity was increased. These results suggest that Wa-song extract exhibits antioxidant and antidiabetic activity, which are enhanced by a complex with a medical plants extract.

• Korean Journal of Medicinal Crop Science
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• v.4 no.3
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• pp.218-223
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• 1996

This experiment was carried out to investigate the effect of planting date and planting density on yield and yield components of Fritillariae bulbus from 1989 to 1991. The Chungbuk local variety was used, and the experimental materials were planted six times with 10 days interval from Aug. 20 to Oct. 10. 33, 22, 17 and 13 bulbs were planted by the square meter, respectively. The compound fertilizer for garlic $(N\;-\;P_2O\;-\;K_2O_5=9\;-\;14\;-\;10)$ was applied by 80kgs to the 0.1ha before planting. The experimental design was randomized block design with 3 replications. As the planting dates were earlier, the emerging dates were earlier, too. But the delay of 50 days in the planting affected to the delay of 14 days in the em­erging dates. The plant height was 22.7cms in the Aug. 20 plot. As the planting were later, the plant heights were shorter by $2.4{\sim}5.6cms$ than that. As compared with the 829kgs by the 0.1ha of Aug. 30 plot, the others recorded 1 percent increase in the Aug. 20 plot, 4 percent decrease in the Sep. 10 plot, 26 percent decrease in the Sep. 20 plot, 35 percent decrease in the Sep 30 plot, and 38 percent decrease in the Oct. 10 plot. So, the suitable planting dates were from Aug. 20 to Aug. 30.The emerging date of 33 bulb plot by the square meter was March 7, but as the planting densities were sparse, the emerging dates delayed by one to three days. The plant height of the 33 bulb plot by the square meter was 21. 8cms, but the other plots were short by $0.7{\sim}1.8cms$. The number of shoots of the 33 bulb plot by the square meter was 6.1. but the other plots recorded 0.4 increase in the 22 bulb plot, 0.6 increase in the 17 bulb plot and 0.5 increase in the 13 bulb plot compared with that of the 33 bulb plot. Accordingly, the number of shoots in the sparse planting plot was more than that in the dense planting plot. As compared with the 854kgs by the 0.1ha of the 22 bulb plot, the other plots recored 2 percent in­crease in the 33 bulb plot, 16 percent decrease in the 17 bulb plot and 34 percent decrease in the 13 bulb plot. All things considered, for the culture of Fritillaria thungergii MIQUEL in the middle region, Aug. 25 and 22 bulbs by the square meter were suitable for the planting date and density.