• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.281-286
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• 2010

The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbial population numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.51-58
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• 1980

In order to investigate the level of pesticide residues in the vegetables for Kimchi materials (Chinese cabbage, radish, red pepper, garlic and cucumber), which were produced in Andong district, organochlorine and organophosphur pesticide residues were analyzed using gas chromatography. The results were as follows; 1) In chinese cabbage, radish and some other vegetables harvested in early summer (June), organochlorine and organophosphur pesticide residues were detected in almost all of the samples tested, and a few of them showed a level higher than the organochlor APR(allowable pesticide residues). 2) Heptachlor, the soil insecticide was the most abundantly detected pesticide among the four organochlorine pesticides tested (Dieldrin, Endrin, BHC, Heptachlor) in this study. 3) Somewhat higher concentrations of organochlorine pesticides were detected in all kinds of sample vegetables harvested in late summer than in those harvested in early summer. And the frequency of organochlorine pesticide contamination was also increased, but the frequency of organophosphur pesticide contamination was decreased. 4) In the vegetable harvested in late autumn, level of organochlorine pesticide residues and frequency of contamination were markedly decreased and organophosphur pesticide residues (Diaginon, Malathion, Thiometon, EPN) were rarely detected. 5) The results of this study indicates that to take a lot of vegitables grown in summer was somewhat uncomfortable than those grown in autumn.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.180-185
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• 2007

The effects of selenium (Se) and germanium (Ge) fertilization on the growth and quality of Chinese cabbages cultivated in spring and autumn and peppers cultivated in spring were investigated. $Se\;(Na_2SeO_4)\;and\;Ge\;(GeO_2)$ were supplied 5, 10, or 20 times in an aqueous solution of 0, 2, 4, or $8mg{\cdot}L^{-1}$ during the cultivation of Chinese cabbages and peppers. The fresh weight of Chinese cabbages increased by Ge fertilization with high concentration. But it was not affected by Se fertilization. The content of vitamin C increased by 10 times application with $4mg{\cdot}L^{-1}$ of Se or Ge. The concentration of Se in Chinese cabbage increased according to increasing concentration of Se fertilization. Se concentration was higher in the outer leaves than in the inner leaves. Se concentration in the mesophyll was higher than that in the midrib. Ge fertilization increased the uptake and concentration of Ge in autumn-cultivated Chinese cabbages. Se and Ge fertilization did not affect the fresh weight of peppers. The content of vitamin C in pepper increased by 20 times application of $2mg{\cdot}L^{-1}$ of Se. Vitamin C content in red peppers was twice as much as in green peppers.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.615-623
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• 2000

The brine Korea cabbage (BKC) with various ingredients was stored at 5$^{\circ}C$ and 15$^{\circ}C$ for 13 days to examine the changes in pH, total acidity, ascorbic, and cholrophylls. Decrease in pH and increase in total acidity in the BKC stored at 15$^{\circ}C$ were greater than in the BKC stored at 5$^{\circ}C$, indicating these changes are closely related to the storage temperature. The effect of ingredints was various; garlic, red pepper powder, and fermented anchovy juice accelerated the decrease in pH and increase in total acidity; mustard powder and leaf mustard suppressed their changes and freen onion and ginger had no effect. At both temperatures, ascorbic acid was remained at high level in the BKC with leaf mustard, but it was maintained at lowest level in the BKC with ferented anchovy juice. Degradation od chlorophylls was slow in the BKC with leaf mustard, which maintained the high level os ascorbic acid during storage. Meanwhilr the degradation of chlorophylls or production of pheophytin and pheophorbide was cinsistent with the production of acid. These results suggset that degradation of chlorophylls in a BKC was positively correlated with ascorbic acid content and the acid produced during storage.

• Economic and Environmental Geology
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• v.30 no.6
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• pp.587-601
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• 1997

This study had three purposes: (1) to investigate the enrichment levels and dispersion patterns of potentially toxic elements in the rock-soil-plant system; (2) to evaluate the uptake ratios of heavy metals from soils into plants and (3) to assess the chemical speciation of heavy metals in soils. Rock, surface soil and plant samples were collected in the Boeun area underlain by black shales of the Okchon Zone. These samples were analyzed for multi-elements using INAA, ICP-AES and AAS. The maximum abundance of U in black shales is 16 mg/kg and radioactivity counts up to 300 cpm. In particular, Mo, V, Ba, Cd, Pb and U are enriched in black shales. Most of soils derived from black shales show high concentrations of U, As, Mo, Ba, Cu, Cd, Pb, Zn and mean concentrations of As and Mo in soils (20 mg/kg of As and 6.6 mg/kg of Mo) are higher than the permissible level suggested by Kloke (1979). Enrichment index values of soils are calculated and higher than 1.0 in the black shale area with the highest value of 6.4. Mean concentration of Cd in plants is higher than those of Cu, Pb and Zn. The concentration of Cd in plant species decreases in the order of Chinese cabbage > red pepper > soybean=sesame > rice stalk > com > rice grain. The biological absorption coefficients (BAC) in plants are in the order of Cd > Zn=Cu > Pb, which suggests that Cd is more bioavailable to plants than Cu, Pb and Zn. From the results of sequential extraction analysis of soils, relatively high proportion of Cu, Pb and Zn are present as residual fractions whereas that of Cd as non-residual fractions. Cadmuim occurs predominantly as exchangeable/water-acid soluble phase in soils, and Cd is more mobile and bioavailable than Cu, Pb and Zn.

• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.3
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• pp.65-76
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• 2015

Estimating water requirements for upland crops are characterized by standing soil moisture condition during the entire crop growth period. However, scarce rainfall and intermittent dry spells often cause soil moisture depletion resulting in unsaturated condition in the fields. Changes in rainfall patterns due to climate change have significant influence on the increasing the occurrence of extreme soil moisture depletion. Therefore, it is necessary to evaluate agricultural drought for upland crop water planning and management in the context of climate change. The objective of this study is to predict the impacts of climate change on agricultural drought for upland crops and changes in the temporal trends of drought characteristics. First, the changes in crop evapotranspiration and soil moisture in the six upland crops, such as Soybeans, Maize, Potatoes, Red Peppers, Chinese Cabbage (spring and fall) were analyzed by applying the soil moisture model from commonly available crop and soil characteristics and climate data, and were analyzed for the past 30 years (1981-2010), and Representative Concentration Pathways (RCP) climate change scenarios (2011-2100). Second, the changes on the temporal trends of drought characteristics were performed using run theory, which was used to compare drought duration, severity, and magnitude to allow for quantitative evaluations under past and future climate conditions.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.197-200
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• 1982

Pasteurization conditions of chinese cabbage-Kimchi were investigated in the Kimchi pasteurizer which sterilized the liquid portion and mixed with that of non-heat treated solid of Kimchi in a constant volume reservoir. The shelf-life of the sterilized Kimchi were compared at various temperature 75, 81, $85^{\circ}C$ and pasteurization cycles - numbers of passage through holding section of the pasteurizer-for the optimum pasteurization conditions. The optimum temperature were $75^{\circ}C$ for one cycle and $81^{\circ}C$ for 3 cycles. More than two weeks shelf-life of Kimchi was prolonged when pasteurized 3 cycles at $81^{\circ}C$. Similar results were obtained with the seasoned Kimchi containing red pepper powder.

• Journal of Ecology and Environment
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• v.38 no.3
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• pp.353-360
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• 2015

A survey of weed occurrence was conducted to identify problematic weed species in a horticultural crop field to get basic information for effective weed control. Surveys of weed species occurring in horticultural crop fields (garlic, onion, red pepper and Chinese cabbage) were conducted in Chungnam province of Korea from April to October in 2014. A total of 516 sites of the 17 regions were identified as having 114 weed species belonging to 32 families. The most dominant weed species in the horticultural crop fields were Chenopodium album var. centrorubrum (8.83%), followed by Digitaria ciliaris (5.71%), Conyza canadensis (5.46%) and Capsella bursa-pastoris (4.67%). Specifically, as a result of this study, the occurrence of 35 species of exotic weeds, such as Chenopodium album and Taraxacum officinale, were confirmed. Almost 68% of the investigation sites was determined under dominance value 1 (range of cover < 10; numerous individuals) by Braun-Branquet cover-abundance scale, indicating a proper weed control in horticultural crop field. As a result of scientific and technological advances, an improved cultivation method is changing the weed occurrence in agricultural land. Additional research needs to be undertaken for the development of weed control methods through such periodic monitoring of occurrence of weeds.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).