• Korean Journal of Soil Science and Fertilizer
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• v.14 no.4
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• pp.219-223
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• 1982

The results of study on the yield and absorption of N and K applied to the chinese cabbage (Brassica pekinensis) which was grown at comparatively infertile red-yellow soil in the fall of 1980 are summerized as below. 1. The optimum quantities of potash to be applied for the autumn chinese cabbage is suggested in the range of 15kg-20kg/10a, $K_2O$. 2. Combined treatments of N and K showed a positive interaction by promoting the effect of the other element. The increase of Nitrogen absorption from the additionally applied 10kgs of nitrogen on top of 15kg N/10a showed only 16 per cent at potash minus plot, while that of potash applied plot showed 60 per cent. The cabbage yield increase therefor, at high rate of nitrogen only was 1,700kgs per 10 are over low rate of nitrogen, while high nitrogen plus potash treatment produced additional 2,200kgs over the low rates of N and K. 3. Additional 10kgs of nitrogen applied on top of 15kgs N/10a resulted in increasing soil potassium uptake; 4kgs of soil potassium was additionally absorbed at potash applied plot and 6.5kgs at potash minus plot. 4. Utilization of applied potash was greater at low rates of N, and K application (each 15kgs of N and $K_2O$ per 10a) where 77 per cent of applied potash was utilized, while high rates of N and K application (each 25kgs of N and $K_2O$ per 10a) showed 44 per cent of potash utilization rate. Lower utilization of applied potash at high rate of nitrogen application is due probably to greater uptake of soil potassium. 5. N and K contents in the chinese cabbage are 0.17-0.20% and 0.35-0.43% respectively and these were not statistically correlated with the yields.

• Korean journal of applied entomology
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• v.45 no.2 s.143
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• pp.201-209
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• 2006

Five strains of Korean entomopathogenic nematodes (EPN), steinernematids and heterorhabditids were evaluated and tried in laboratory, pot, and vegetable greenhouses for environmentally friendly control of diamondback moth (DBM), Plutella xyiostella, from 2002 to 2005. LC$_{50}$ values of five EPN strains against DBM were different depending on nematode strain and DBM instar. LC$_{50}$ value of Steinernema carpocapsae GSN1 (GSN1) was the lowest representing 2.6$\sim$3.9 infective juveniles (Ijs, 3rd stage) to 2nd to 4th instars of DBM. Pathogenicity of five effective strains against DBM was different depending on nematode strain, concentration, application times, and vegetable in pot. The most effective nematode was GSN1. Steinernema spp. was more effective than Heterorhabditis spp. against DBM. Two or three times of applications of EPN were effective regardless of nematode strain and concentration in pot. Efficacy of EPN was different depending on vegetable species. Efficacy was higher on Chinese cabbage, red mustard, and Ssamchoo than that on cabbage, kale, and leaf broccoli. Efficacy of GSN1, Steinernema GSNUS-10, Steinernema CSNUS-14, and Heterorhabditis GSNUH-1 was variable depending on nematode strain, concentration, application times, and vegetable in greenhouse experiments. GSN1 was the most effective and 100,000 infective juveniles per m$^2$(=$1\times10^9$ Ijs/ha) resulted in higher efficacy. Three times of application of nematodes led to higher control efficacy than one or two applications. Efficacy of nematodes was higher on Chinese cabbage than cabbage or kale in greenhouse.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.999-1005
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• 1997

The consistant appearance of coliforms in fermenting kimchi was examined and measures of removing coliforms early in the fermentation were investigated. Allyl isothiocyanate $({\geq}50\;ppm)$, horseradish powder $({\geq}0.4%)$, and garlic juice $({\geq}2.0%)$ were effective in removal of coliforms early in kimchi fermentation. However, mustard powder and methyl methanethiosulfonate were not effective. Nisin, known as a promising agent for the prevention of kimchi over-acidification, allowed coliforms to survive in kimchi longer with only marginal extention of edible period. Individual kimchi ingredients such as Chinese cabbage, garlic, red pepper powder, ginger and green onion were all found to contain coliforms. Coliforms were not detected from garlics sold unpeeled and commercially prepared red pepper powder.

• Journal of Microbiology and Biotechnology
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• v.24 no.7
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• pp.979-986
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• 2014

Plant pathogenic RNA viruses are present in a variety of plant-based foods. When ingested by humans, these viruses can survive the passage through the digestive tract, and are frequently detected in human feces. Kimchi is a traditional fermented Korean food made from cabbage or vegetables, with a variety of other plant-based ingredients, including ground red pepper and garlic paste. We analyzed microbial metatranscriptome data from kimchi at five fermentation stages to identify plant RNA virus-derived sequences. We successfully identified a substantial amount of plant RNA virus sequences, especially during the early stages of fermentation: 23.47% and 16.45% of total clean reads on days 7 and 13, respectively. The most abundant plant RNA virus sequences were from pepper mild mottle virus, a major pathogen of red peppers; this constituted 95% of the total RNA virus sequences identified throughout the fermentation period. We observed distinct sequencing read-depth distributions for plant RNA virus genomes, possibly implying intrinsic and/or technical biases during the metatranscriptome generation procedure. We also identified RNA virus sequences in publicly available microbial metatranscriptome data sets. We propose that metatranscriptome data may serve as a valuable resource for RNA virus detection, and a systematic screening of the ingredients may help prevent the use of virus-infected low-quality materials for food production.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.3
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• pp.242-250
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• 2016

Veterinary antibiotics (VAs) has been used to treat animal disease and to increase animal weight as growth promoter. However, abused usage of VAs can cause production of antibiotic resistance genes (ARGs) in the environment and additionally, residual of VAs in soil can be transferred into crops. Therefore, main objective of this research was to examine bioaccumulation of VAs in sprouts (red cabbage, Brassica Olearacea L. var. Capitata f. rubra and red radish, Raphanus sativus) with hydroponic method. Total of 7 VAs in 2 different classes of VAs (tetracyclcines: tetracycline, oxytetracycline, chlortetracycline, sulfonamides: sulfamethoxazole, sulfamethazine, sulfamethiazole, macrolides: tylosin) were evaluated and experiment was conducted with solid phase extraction (SPE)/high performance liquid chromatography tandem mass spectrometry (HPLC/MS/MS). Initial spiked concentration of 7 VAs was $5mg\;L^{-1}$ and cultivation period was 8 days. Result showed that growth of sprouts was inhibited about 23-27% when VAs was introduced. Amount of bioaccumulated VAs was also differed depending on class of VAs. The highest amount of bioaccmulated VAs was tetracycline and sulfamethoxazole in each class with a concentration of 4.05, $7.73mg\;kg^{-1}$ respectively. Calculated transfer ratio of VAs into crops was also ranged 0.38-54.27%. Overall, bioaccumulation of VAs in crops can be varied depending on crop species and class of VAs. However, further research should be conducted to verify bioaccumulation of VAs in crops in the soil environment.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.169-174
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• 1984

The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at $12^{\circ}C-16^{\circ}C$ were investigated. Nonvolatile organic acids identified were lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioxide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.

• Journal of The Korean Society of Agricultural Engineers
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• v.62 no.6
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• pp.111-118
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• 2020

This study developed a rainwater harvesting system for the irrigation of upland on sloping area. The assessment of water supply capacity was evaluated in farm field experience. This system consists of a water catchment device and a collapsible storage tank. The water catchment device was designed to collect runoff water in natural channel of 500 mm width into a pipe of 50 mm inner diameter. The device has funnel-shaped plan and cross-section of square. The storage capacity of the collapsible water tank was caculated to meet the water demand for irrigation in 30 a cultivated land for 10-year frequancy drought. The tank has a cuboid shape with a capacity of 30 ㎥, 5 m in width and length, 1.2 m in height. This system can supply 92% of the water required for drop irrigation of red pepper and 88% of the water required for drop irrigation of onions in 30 a cultivation land during the month of May and June. In the case of 16-dry days of 10-years frequency, this system is capable to irrigate 100% of required water for red pepper and onion, 76.7% of required water for Omija (Schisandra chinensis), and 51.5% of required water for autumn kimchi cabbage.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.538-545
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• 2020

Kimchi is a widely consumed traditional Korean food, and its probiotic properties have received great attention. In this study, changes in the quality characteristics of fermentation broths obtained from two types of Chinese cabbage kimchi (red with red pepper and white without red pepper) were assessed after the administration of blue light emitting diode (BLED) irradiation at 4℃; characteristics assessed included acidity, chromaticity, antioxidant activity, and growth modulation of isolated microorganisms. The pH of the white kimchi (WK) broth decreased with time; the decrease was delayed significantly under BLED irradiation (p<0.05). BLED irradiation decreased the L (lightness) and b (yellowness) values and increased a (redness) in WK, whereas the a and b values of the red kimchi (RK) broth increased with BLED irradiation. Growth stimulation of lactic acid bacteria by BLED irradiation was observed in both WK and RK. The numbers of yeast and mold were also increased in RK (p<0.05), but not in WK. There was no change observed in the scavenging activities against ABTS (2,2'-azido-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals in both kimchi broths after BLED treatment. The results of this study indicated that BLED irradiation could modulate the fermentation process and the quality characteristics of kimchi during storage.

• Food Science and Preservation
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• v.17 no.4
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• pp.555-562
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• 2010

To evaluate the effect of red ginseng on kimchi (Korean pickled cabbage) fermentation, baechu kimchi was prepared after supplementation with ginseng extract. The quality characteristics of kimchi prepared with this extract at 0, 0.5, 1, 3 and 5% (all w/w) were investigated during 4 days of fermentation at $20^{\circ}C$. The pH values in samples with ginseng extract were higher than that of the control, and total acidity levels were lower. The lightness (L value) of the control sample was lower than that of kimchi fermented with red ginseng extract. Redness (a value) of supplemented kimchi was higher than that of the control, whereas the yellowness (b value) of kimchi treated with 5% (w/w) extract was higher than that of all other samples. The control sample had the highest b value after 4 days of fermentation. The hardness of all samples fermented with ginseng extract was higher than that of the control. The levels of total viable microbes, and those of lactic acid bacteria and yeast, were remarkably reduced in the presence of ginseng extract. However, the high concentrations of ginseng (3% and 5%, both w/w) reduced acceptability in terms of color, taste, texture, and overall attractiveness. We thus conclude that 0.5-1% (w/w) ginseng extract might be appropriate for supplementation of kimchi.