• International Journal of Industrial Entomology and Biomaterials
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• 제19권1호
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• pp.171-174
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• 2009

The black soldier fly larvae are able to decompose various organic wastes such as livestock manures and food wastes. We tested whether the quality of the insect derived compost, i.e. larval feces, was comparable to that of a commercial fertilizer. The results show that the chemical composition and the growth rate of cabbages grown on the insect derived compost are virtually identical to those on the commercial fertilizer. Therefore the insect derived compost will be an ideal substitute to commercial fertilizers.

• Applied Biological Chemistry
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• 제18권2호
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• pp.61-64
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• 1975

Soil residues in a tobacco field yearly treated with a soil insecticide, Heptachlor, was analyzed by GLC equipped with electron capture detector(ECD). In addition, translocation of the heptachlor residues into two staple vegetables, radish and chinese cabbage was also studied under field conditions. The results were summarized as follows; 1. The Heptachlor residues in the soil of tobacco plots were less than 0.010 ppm. 2. The Heptachlor residues in radish and chinese cabbages cultivated in the tobacco plot were also below 0.010 ppm. 3. Amount of Heptachlor residues translocated into the vegetables were not related to the concentrations of the residues in the soil.

• Korean Journal of Agricultural Science
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• 제46권1호
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• Journal of Microbiology and Biotechnology
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• 제33권10호
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• pp.1329-1336
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• 2023

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 ㎍/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 ㎍/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.

• Journal of Food Hygiene and Safety
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• 제24권4호
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• pp.357-367
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• 2009

This study was carried out to investigate the current status of pesticide residues in 3,735 agricultural products in the northern area of Seoul from January to December in 2008. 3,735 samples, comprising 119 types of agricultrural products were assessed via a multiresidue method to detect 260 pesticides. Pesticide residues were detected in 19.7% (737 of 3,735 samples), and the rate at which the detected residues violated the maximum residue levels(MRLs) of the Korean Food Code was 3.2% (121 of 3,735 samples). Pesticide residues were detected in 72 spin-aches, 64 peppers, 45 sweet peppers, 40 perilla leaves, 38 korean cabbages and 37 dried agricultural products. The samples that violated the MRLs included 14 perilla leaves, 13 spinaches, 12 leek, 6 lettuces(leaf), 6 chards and 6 gyeojchaes. Procymidone, endosulfan, chlorfenapyr, cypermethrin, bifenthrin, tebuconazole and fenvalerate were all frequently observed. Procymidone, endosulfan, dimethomorph and diniconazole were the pesticides most frequently detected at levels that violated the Korean Food Code MRLs.

• Korean Journal of Food Science and Technology
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• 제40권4호
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• pp.479-484
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• 2008

There have been contradictory reports concerning the role of garlic on kimchi fermentation; therefore, in this study, the stimulatory effect of garlic on the fermentation of kimchi was reappraised. In this study, fermentation of kimchi prepared using spring Chinese cabbage was stimulated by the addition of garlic, but kimchi prepared using autumn Chinese cabbage was not. In addition, the results of this study revealed that the fermentation of kimchi prepared using spring Chinese cabbage was found to be stimulated by glucose, yeast extract, peptone, and secondary ingredients of kimchi, but the fermentation of kimchi prepared using autumn Chinese cabbage was not stimulated by these ingredients. Taken together, these results indicate that general nutrients in garlic stimulate the fermentation of kimchi by compensating for nutrients that are not found in spring Chinese cabbages. However, these findings do not indicate that certain specific substance(s) in garlic stimulate kimchi fermentation.

• Journal of the Korean Dietetic Association
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• 제19권3호
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• Journal of Korean Society of Rural Planning
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• 제12권2호
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• pp.57-64
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• 2006

The experiment was carried out to determine the distribution of total coliform the translocation of heavy metals and the salt accumulation in soils following the supply of ground water, the domestic wastewater and the ultraviolet treatment of domestic wastewater during the spinach and the chinese cabbage cultivation. There were not much changes in the Total-N, Total-P and cations in soils following the ultraviolet treatment of the domestic wastewater. However, the density of total coliform was dramatically reduced from 894MPN/100mL to 5MPN/100mL. The diagnosis of composition of soil after the harvest of chinese cabbages and spinach has shown that the concentration of Na$^+$ was 3-4 times higher in plot using domestic wastewater than in plot using ground water. When domestic wastewater and ground water were used in growing spinach md chinese cabbage at 50% each, the application of chemical fertilizers reduced about 25% to 50% compared to the criteria set down by the Rural Development Administration and there was not significant difference in terms of harvest. Using non-ultraviolet treatment of domestic wastewater directly on spinach and chinese cabbage has resulted in excessive density of total coliform at 25,000MPN/100mL. Even when ultraviolet treatment, the density was still high at 2,000MPN/100mL. The high density of total coliform even following ultraviolet treatment of domestic wastewater is considered to be caused by photo-reactivation of micro-organism. When reusing domestic wastewater, the application of sterilization such as ultraviolet, ultrasonic and electron-beam for public health and hygiene reasons may provide safe supply of agricultural water.

• Korean Journal of Soil Science and Fertilizer
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• 제23권2호
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• pp.128-134
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• 1990

Croping pattern, fertilizer application, Soil chemical characteristics, plant nutritional condition and growth status were investigated in three major vinyl house farms near Yesan. Croping pattern changed from tomato to pumpkin due to tomato diseases such as wilting and blossom-end rot. Wilting seemed to be closely related with high EC, nitrogen and root cyst nematodes. Calcium deficiency seemed to be due to high potassium, EC in soil and high uptake of iron. Chinese cabbages in summer showed poor growth (80% inhibition) due to high EC(1.8mmho/cm) and easily got wenny root disease that might due to high phosphorus (1055ppm) in soil. Summer radish showed poor growth (50% inhibition) due to high EC(1.6mmho/cm), K and Mg resulting in base imbalance. Farmers used 5 kinds of compound fertilizer as basal application and one without P for top dressing. Urea and KCL were used for top dressing. Heavy application of livestock manure and chemical fertilizer for every crop made eutrophic even in subsoil.

• Journal of the Korean Society of Radiology
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• 제11권6호
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• pp.531-538
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• 2017

Agricultural products produced in the agricultural area around the nuclear power plant are radioactive contamination, which can cause radioactive contamination to the human body. The purpose of this study was to investigate the limit of the radioactivity concentration $^{90}Sr$ for the internal exposure dose evaluation by ingesting the agricultural products collected around the nuclear power plant. The results of the gamma-isotope element analysis were freshly <0.0166-0.0336 Bq / kg for all samples and for artificial radionuclides not detected, and fresh <0.00586-0.0421 Bq / kg for Chinese cabbage, The freshness was 0.106 Bq / kg, and the freshness was 0.0114-0.0901 Bq / kg. 0.0177%, 0.0222%, 0.0376% and 0.00243%, respectively, for Chinese cabbages and large roots, which is lower than the legal standard value of $1mSv/yr{\cdot}man%$. It is considered that the formulas need to be broadly evaluated for the foods consumed by children and adults, taking into consideration the age of the food and the diet