• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• Journal of Biosystems Engineering
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• v.31 no.5 s.118
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• pp.416-422
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• 2006

Drying characteristics of green onion and onion during fluidized and fixed bed drying were investigated and compared. Sliced peen onion and onion were dried at drying air temperature of 45, 55, and $65^{\circ}C$. Drying air velocity during fluidized bed drying was adjusted with drying time at each drying temperature. Drying time to reach a given final moisture content was shorten in fluidized bed drying than in fixed bed drying - for drying temperature of 45, 55, and $65^{\circ}C$, the differences were 60, 60, and 50 min for green onion and 360, 180, and 60 min for onion. Drying constant (K) was greatly affected by drying method and drying temperature. Terminal velocity under fluidized bed drying was decreased exponentially for green onion and linearly (or onion with increase of drying temperature. Also, terminal velocity had linear relationship with moisture content for both green onion and onion.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• The Korean Journal of Pesticide Science
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• v.16 no.4
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• pp.294-301
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• 2012

In order to use in the classification of minor crop for the mutual application of safe use guideline, it was compared a green onion with a scallion on the residue property of insecticide bifenthrin and chlorfenapyr. After pesticides were applied 2 times with 1 week interval in that day of harvest, 3 days, 7 days, 10 days and 14 days before harvest, vegetables were harvested, and the residue of pesticides was investigated. Base on the residue in that day of harvest, the deposit of spray solution in vegetables was calculated. The deposit of spray solution of bifenthrin was 123.0 mL/kg in a green onion, and 74 mL/kg in a scallion. In case of chlorfenapyr, it was calculated 126.5 mL/kg in a green onion, and 70.0 mL/kg in a scallion. When the amount of the deposit of both pesticides was compared a green onion with a scallion, it was higher in a green onion. On the other hand, it was estimated the predicted dissipation curve of pesticides in a green onion and a scallion during cultivation. The dissipation curve of bifenthrin was y = 1.0334 $e^{-0.0602x}$ ($R^2$= 0.8606) in a green onion, and y = 0.7693 $e^{-0.1823x}$ ($R^2$= 0.9756) in a scallion. In case of chlorfenapyr, it was y = 2.2603 $e^{-0.0519x}$ ($R^2$= 0.9043) in a green onion, and y = 1.2940 $e^{-0.1051x}$ ($R^2$ = 0.9782) in a scallion. The half-life of bifenthrin was 11.51 days in a green onion, and 3.80 days in a scallion, respectively. Also, it was estimated half-life in chlorfenapyr, it was 13.35 days in a green onion, and 6.59 days in a scallion, respectively. The half-life of both pesticides in a green onion was longer than in a scallion. When both vegetables were compared with the residue property, the deposit of spray solution and half-life of dissipation in a green onion were more than those in a scallion.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.488-494
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• 1999

Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and $20^{\circ}C$. Fermentation of Green Onion Kimchi proceeded more slowly than Chinese Cabbage Kimchi in point of changes of pH, total acidity and total viable cell number. Maximum number of total viable cell, Leuconostoc, and Lactobacillus in Green Onion Kimchi were smaller than in Chinese Cabbage Kimchi. And these differences were larger in fermentation at $10^{\circ}C$. Total sugar content of Green Onion Kimchi was higher than Chinese Cabbage Kimchi not only at the beginning of fermentation but also at the end of fermentation. Therefore, the reason for the slow fermentation of Green Onion Kimchi was not low sugar content. Major lactic acid bacteria of properly fermented Green Onion Kimchi were identified as Lactobacillus plantarum and Leuconostoc mesenteroides which had been reported to be major lactic acid bacteria isolated from Chinese Cabbage Kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.105-109
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• 2004

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.

• YAKHAK HOEJI
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• v.38 no.5
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• pp.579-585
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• 1994

Antitumor activity was tested by administration of reaction mixture of green onion extract and chitin to mice bearing sarcoma-180 cells. An intraperitoneal injection of mixture(20 mg/kg/day) to mice Have an 52% inhibition of tumor growth. Inhibition of tumor growth was found to be dose-dependent. When eighty miligrams of the mixture were administered, the weight of tumor was reduced significantly. HPLC analysis indicated the mixture was composed of N-acetyl-D-glucosamine, N-acetylchitobiose and N-acetylchitotriose.

• Journal of Biosystems Engineering
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• v.12 no.1
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• pp.39-44
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• 1987

Measurement methods of moisture content were compared with 7 dried vegetables (red pepper, onion, green onion, garlic, ginger, carrot and radish). The moisture contents of dried vegetables having different moisture contents were determined by atmospheric oven drying, infrared balance, vacuum oven and Karl Fisher methods. Vacuum oven and Karl Fisher methods gave the relatively agreed results and considered to give the accurate moisture content. Atmospheric oven drying and infrared balance methods resulted in higher moisture content than methods mentioned above, because of the thermal decomposition of solid. Calibration of the moisture data of atmospheric oven drying method into the vacuum oven data was undertaken. The thermodecomposable solid fraction was high in onion, radish, green onion and carrot, and was in the range of 8.0-11.7% of the total solid in these products.

• Korean Journal of Environmental Agriculture
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• v.14 no.3
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• pp.253-262
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• 1995

The heavy metal contents of soils which had been contaminated with mine residues and green onion and lettuce which were grown on these soils were analyzed. The results obtained are summarized as follows: 1. Heavy metal contents in the soil where green onion and lettuce died back or were poor in growth were unusually high. 2. Heavy metal contents in the plants grown in the soil of high level of metals were also high, in the order of root > leaf > stem. In case of Mn, however, the content was the highest in the leaf. 3. Contents of Cd, Cu, Zn and Ni in soil were positively correlated with those in plant. In case of Pb, there was no consistent relationship between the contents in soil and plant. 4. Even in the soils where plant growth appeared to be normal the heavy metal contents both in soil and in plant were higher than the national average.