• Korean Journal of Agricultural Science
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• v.7 no.1
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• pp.27-32
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• 1980

In order to determine the effect of activated carbon on toxicity of linuron and napropamide to Chinese cabbage, red pepper, and tomatoes, 5 and 10kg/10a of activated carbon were applied to the soil surface prior to treatment of linuron at 50 and 75g/10a and napropamide at 150 and 225g/10a. 1. Chinese cabbage was protected from linuron injury by spraying activated carbon on the soil to adsorb and detoxify the herbicides even though it was completely killed by linuron at 50 and 75g/10a without activated carbon application. However, Chinese cabbage was not injured by napropamide at 150 and 225g/10a and thus antidotal effect by activated carbon was negligible. 2. Red pepper was greatly injured by linuron at 50 and 75g/10a, but activated carbon significantly reduced linuron injury. Napropamide at 225g/10a was slightly injurious to red pepper. Nevertheless, this injury effect was reduced by activated carbon at 5kg/10a. 3. Tomatoes were also severely injured by linuron at 75g/10a, but activated carbon prevented linuron injury to tomatoes. However, napropamide at 150 and 225g/10a were slightly injurious to tomatoes and activated carbon did not completely prevent napropamide injury to tomatoes.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Environmental Mutagens and Carcinogens
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• v.21 no.1
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• pp.51-56
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• 2001

Kimchi is a major Korean traditional fermented food, as a supplying source of vitamin and minerals which is prepared with various vegetables and condiments such as red pepper, garlic and salted fish etc. There are many types of Kimchi depending on the ingredients and preparation methods used. To investigate the clastogenicity and anticlastogenicity of Baechu (Chinese cabbage) Kimchi and Buchu (leek, Allium odorum) Kimchi in mouse, it was performed acridine orange supravital staining of micronucleus (AOSS-MN) assay using mouse peripheral reticulocytes. Baechu Kimchi and Buchu Kimchi were cultivated by organic agricultural technique, and Kimchi samples were prepared by methanol extraction and lyophilization. First of all, it was studied the clastogenicity of two Kimchi samples themselves (250-1,000 mg/kg) after oral adminstration in mouse. And also to study the anticlastogenic effect of oral administration of Kimchi samples, mitomycin C (MMC, 1 mg/kg, i.p.) was used as micronucleus inducing agent in this study. Dosing scheme was performed as simultaneous (co-treatment), 3 hr before (pre-treatment) and 3 hr after (post-treatment) with MMC treatment. Two Kimchi samples in the range of 250-1,000 mg/kg did not reveal any clastogenic effect in AOSS-MN assay in mouse. They also revealed anticlastogenic effects in post-treatment of Baechu Kimchi (1,000 mg/kg), and in pre-treatment of Buchu Kimchi (500 and 1,000 mg/kg) with statistical significance. The anticlastogenic effect revealed 1 and 6 hr after treatment of Baechu Kimchi, and Buchu Kimchi with 3 and 6 hr pretreatment. Consequently, it is suggested that antimutagenic and anticlastogenic mechanisms of Baechu and Buchu Kimchi in vivo attributed to sipindle formation and kinetic behavior of mutagens such as absorption and metabolism etc.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.207-213
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• 2019

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.

• Korean Journal of Organic Agriculture
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• v.21 no.4
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• pp.737-752
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• 2013

This study was conducted to evaluate the allelopathic effect of aqueous extract of Ganghwa domestic mugwort (Artemisia spp.) on vegetables and its related allelo-chemicals. When the receptor vegetables, such as Chinese cabbage, lettuce, and red radish, were treated with aqueous extract obtained from Sajabalssuk (A. $sp^*I$), Ssajuarissuk (A. $sp^*II$) or Ssajarissuk (A. $sp^*III$), their germination rate, leaf number, plant height, and root length were restricted with increasing concentration of aqueous extract. Allelopathic effect was the highest in radish, than lettuce and Chinese cabbage in order. The growth of topplant were more inhibited then root growth observing in restriction of plant height, root length, and chlorophyll contents. The plant height, the root length of red radish were 53.3 and 61.2% and their fresh weights were 19.8 and 26.4% compared to those of controls, respectively. A. $sp^*III$ showed the highest allelopathic effect among the donor plants. In HPLC analysis, 7 phenol compounds were identified in A. $sp^*I$ and A. $sp^*II$, and, in A. $sp^*III$, and hydroxybenzoic acid and phenylacetic acid were further identified as allelochemicals. It is considered that their plant growths were variously inhibited by the amounts and types of allelochemicals in aqueous extracts. To increase the productivity of farm land after cultivation of mugwort, these results can be useful to select the following field crops.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.2-9
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• 1995

The present study was designed to observe whether nutritional education on children or mothers of the children who avoid to eat vegetables can improve the preferences for the vegetables of the subjects. The subjects were 45 children who are fourth to sixth grade of primary school in Bibong. They were assigned to one of three groups which are Control, Children Education and Mothers Education groups. Control group was not given any special education, while experimental groups were given nutritional education for 4 weeks. The effects of education was evaluated in the aspects of preference changes for vegetables, nutritional knowledge, attitude and food behavior of the subjects The results are summarized as follows. 1. Preferences to cucumber, lettuce, chinese cabbage and raddish were high in three groups while greenonion, onion, lotus roots and red pepper didn't suit for their taste. 2. Significantly increased scores for the preference to red pepper, pumpkin, Dorajee(root of chinese bell-flower), braken, mushroom was shown only in the children who had nutritional education while the children in the group of Mothers Education improved their preference only cabbage and lotus roots. 3. Nutritional knowledge of the children in Children Education group has improved significantly(p<0.05). While there was no significant difference between control and Mothers Education group. 4. When scores for food habit of mother and children were estimated, there was no significant difference among three groups. However, score of food habit in children was higher than that of mothers. 5. Food habit and nutrition knowledge of mother were not well corelated with dietary attitude and behavior of their children. These results indicate that the program of nutrition education in the present study can improve the food choice of children for vegetable and correct one-sided food habit. The program applied in this study would serve a kind of model for the dietetic teachers to guide the children who mainly dislikes vegetables.

• Korean journal of applied entomology
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• v.25 no.3 s.68
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• pp.175-182
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• 1986

A study was conducted to survey the fauna and the field density ofp lant parastic nematodes on important cash crops in Korea. Studies were carried out with sampling about five hundred grams of soil around roots of eighteen different kinds of crops from fifty five locations throughout the country. Nematodes were elutriated from over three thousand soil samples, and identified into sixteen different genera. Among them Ditylenchus species were found to be the most abundant in fields of garlic and onion, Helicoty-lenchus of sesame, chinese cabbage and mulberry, Meloidogyne of red-pepper, tomato, cucumber and peanut, Pratylenchus of mulberry and peach, Pratylenchus of apple, Chinese cabbage and radish, Trichodorus of potato, and Xiphinema of peach and potato. Field density of Meloidogyne species was increased with the longer continuous cultivation of red-pepper in the same field.

• Food Science and Preservation
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• v.9 no.2
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• pp.161-167
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• 2002

The response surface methodology was used for monitoring the changes in organoleptic properties of chinese cabbage kimchi adding pinemushroom during storage at l0$\^{C}$. The sensory score of kimchi were high from 4th to 8th days and low at around 12th day. At the 1st day of storage, the more pinemushroom was added, the lower showed the score of sensory evaluation. But in case of the score for taste and flavor, the more pinemushroom and red pepper powder were added together, the higher it showed. At the 4th day, the score of color, flavor, taste and overall palatability increased. Especially, the score was the highest when kimchi was added with 5.0∼6.0% of pinemushroom and 3.0∼3.5% of red pepper powder. At the 8th day, the score of mouth-feel was high. The kimchi adding pinemushroom showed the highest scores of sensory evaluation during the storage period from 4th to 8th days at 10$\^{C}$.

• Korean Journal of Environmental Agriculture
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• v.22 no.3
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• pp.215-219
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• 2003

To investigate the effects of low dose gamma radiation and seed moisture content (SMC) on germination and early growth of vegetable crops, seeds of chinese cabbage (Brassica campestris L.), radish (Raphanus sativus L.), red pepper (Capcicum annuum L.), figleaf gourd (Cucurbita ficifolia Bouche) and bottle gourd (Lagenaria siceraria Standl), with different SMC were irradiated with different doses ($0{\sim}20\;Gy$) of gamma-ray by irradiator ($^{60}Co$, ca.150 TBq of capacity, AECL). Vegetable crops in which low dose gamma radiation was irradiated in seeds with different moisture content showed different response in seed germination and early growth to low dose gamma radiation. The germination rate of chinese cabbage, figleaf ground and bottle gourd irradiated with $2{\sim}8\;Gy$ showed interactive responses against relative SMC. Also, significant interactions occurred for the early growth between those factors. The stimulating effects of gamma radiation were more pronounced for hydrated seeds of chinese cabbage, radish, figleaf gourd and bottle gourd showing prominent responses with $2{\sim}10\;Gy$ irradiation, particularly for chinese cabbage and bottle gourd. These results suggest that radiation may promote germination and early growth of vegetable crops through interaction with SMC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.91-100
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• 2004

Weanling male rats of Wistar strain were fed relatively high-calories-diet containing 1% (K$_1$ group), 5% (K$_{5}$ group) and 10% Chinese cabbage kimchi juice (K$_{10}$ group) for 4 weeks to study their effects on body weight gain rate, serum lipids levels and other blood biochemical parameters. In this study it was found out that significant decrease in body weight gain rate, diet efficiency ratio, serum triglyceride level, serum total cholesterol level, blood glucose level and LDL-cholesterol level was observed in $K_{10}$ group as compared to control group fed only high-calories-diet. Significant increase in HDL-cholesterol level, GPT activity, GOT activity and creatinine level was found in $K_{10}$ group as compared to control group. But creatinine level, GPT and GOT activity of $K_{10}$ group were within the normal ranges. The results suggest that long term intake of traditional Chinese cabbage kimchi in large dose have the lowering effect on blood lipid and blood glucose level. There is no possibility of adverse actions on renal and hepatic functions by ordinary intake of Chinese cabbage kimchi in spite of being rich in salt and hot spices such as garlic, onion, ginger and red pepper.r.r.