• Korean journal of food and cookery science
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• v.26 no.5
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• pp.649-654
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• 2010

This study investigated the recognition of and preference for consumer root vegetables for the improvement of fresh-cut root vegetable quality. The questionnaires consisted of questions on general preference, purchasing locations and quality factors. Answers to 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The principal results were as follows: 37% of the respondents preferred potatoes to other root vegetables; 52% purchased at wholemarket. Most consumers preferred fresh-cut root vegetables; 56% were un-satisfied with fresh-cut vegetables quality as high quality agents. The most considered factor in purchasing fresh-cut root vegetables was shape/appearance.

• Mycobiology
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• v.45 no.2
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• pp.110-113
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• 2017

Severe root rot was observed in fields of cabbages (Brassica oleracea L.) in 2015 in China. Cardinal symptoms of this disease included root rot and wilting leaves. A fungus was isolated from diseased tissues consistently. Based on the morphological features and molecular analysis of the ITS-5.8S rDNA and D1/D2 domain of the 28S rRNA gene, it was identified as Plectosphaerella cucumerina. This is the first report of P. cucumerina causing cabbage root rot in China and the world.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.503-513
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• 2014

This study investigated the effects of dietary consciousness of gender and generation on food intake frequency in Daegu, Sangju, Kimchen and Gumi. There was a total of 359 subjects, which consisted of elementary students, college students, and adults. The survey period was from March to May 2011, and it was a self-questionnaire by convenience sampling. The results were as follows: 1. A 9 point scale on intake frequency of 59 kinds foods was classified into 17 groups. Gender had significant differences on intake frequency of meats, beans, root vegetables, tuber vegetables, fruit vegetables, mushrooms, nuts, liquors, and cola. Sixteen food groups, except for fats, showed significant differences in intake frequency by generation. 2. Dietary consciousness consisted of 15 items, and it was divided into nutritional consciousness and meal consciousness. Meal consciousness was significantly higher in females than in males, as well as college students and adults than in elementary students. 3. Nutritional consciousness had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, fruit vegetables, milk and milk products, fat and fatty oils. Meal consciousness had effects on intake of grain, leaf vegetables, root vegetables, seaweeds, teas and coffee. 4. Meal consciousness of males had significant effects on intake frequencies of grains, leaf vegetables, root vegetables, seaweeds, teas, and coffee. Elementary students showed significant effects on grains, leaf vegetables, root vegetables and seaweeds.

• Korean Journal of Agricultural Science
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• v.49 no.1
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• pp.51-60
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• 2022

Cruciferous vegetables are rich in biologically active compounds such as glucosinolates and have various health benefits. Among these vegetables, Kimchi cabbage (Brassica rapa L. ssp. Pekinensis) is one of the most popular leafy vegetables due to the presence of the highest amounts of numerous vital phytonutrients, minerals, vitamins, and antioxidants. This study aims to investigate the effects of six cultivars (Chundong 102, Asia No Rang Mini, Hwimori Gold, Asia Seoul, Wol Dong Chun Chae, and Asia Bbu Ri) on hairy root induction and glucosinolate biosynthesis in the hairy root cultures of Kimchi cabbage. Seven different glucosinolates, in this case sinigrin, gluconapin, glucoerucin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin, were detected in the hairy root cultures of Kimchi cabbage. Among the different cultivars, Asia No Rang Mini was the most promising candidate for hairy root stimulation, as it achieved the highest values for the growth rate, root number, root length, transformation efficiency, and total glucosinolate content. Overall, the Asia No Rang Mini cultivar of Kimchi cabbage performed best as a promising cultivar hairy root culture for glucosinolate production.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.31-38
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• 1986

In order to investigate the harmful trace elements in Korean common vegetable, the contents of Lead, Cadmium, Copper, Zinc and Manganese are studied in this paper. As shown in the Table 1, the following vegetable samples collected from the agriculture-marine products market I Seoul were used; root vegetables-potato, sweet potato, carrot, radish, onion and garlic, fruit vegetables-cucumber, pumpkin, green pepper, egg plant, tomato and melon. The contents of the harmful trace elements were determinded by means of atomic absorption spectrophotometry. These elements were extracted from the vegetables with the DDTC-MIBK extraction method. The results were as follows; 1. The average contents of the harmful trace elements in the vegetables were as follows; Root vegetables-Lead, 0.387 ppm; Cadmium, 0.030 ppm; Copper, 1.267 ppm; Zinc, 7.395 ppm; Manganese, 5.380 ppm. Fruit vegetables-Lead, 0.259 ppm; Cadmium, 0.028 ppm; Copper, 1.155 ppm; Zinc, 3.732 ppm; Manganese, 3.532 ppm. 2. The contents of harmful trace elements in vegetables were significantly low compared with foreign standards. This means that vegetables contamination with those harmful trace elements is not significant at present.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.465-474
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• 2005

This study was conducted to estimate the contents of heavy metals 'mercury(Hg), cadmium(Cd), lead(Pb), arsenic(As), zinc(Zn), copper(Cu), chrome(Cr) and manganese(Mn)' in root vegetables which were produced in Korea. The levels of heavy metals were determined using a mercury analyzer, an ICP(inductively coupled plasma spectrometer) and an AAS(atomic absorption spectrophotometer) after wet digestion. The values of heavy metals 'mean(minimum-maximum)' mg/kg(ppm) in root vegetables (radish, turnip, carrot, ginger, edible burdock, taro, Chinese yam, east indian lotus) were as follows ; Hg : 0.0019(0.0002${\~}$0.0062), Cd : 0.0088(ND${\~}$0.0402), Pb : 0.021(ND${\~}$0.1070), As : 0.0401(ND${\~}$0.1732), Zn : 1.865(0.4186${\~}$6.9319), Cu : 0.648 (0.1826${\~}$4.0172), Cr : 0.121(0.0132${\~}$1.2030), and Mn : 2.730(0.0477${\~}$10.0468) mg/kg. These results showed that Hg were generally similar to and Cd was lower but Ph, As, Zn, Co, Mn were little higher than the levels of those reported contents in root vegetables on retail markets in Korea. Although the tolerable limit of Cd and Hg is not set in a regulation of WHO/FAO, the tested mean levels(Pb, As, Zn, Cu) were lower than the regulated ones of WHO/FAO, Pb '0.1-2.0', As '1.0', Zn '5.0', and Cu 0.1${\~}$50 mg/kg from vegetables. Therefore, root vegetables sold in the retail markets were evaluated as safe in terns of the heavy metal contents.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.87-93
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• 2019

Revision work on the Codex Classification of Foods and Animal Feeds was undertaken in 2007 and presently, revisions for most food groups have been completed. For vegetables, the work was conducted during 2014-2017, and the final draft revision was adopted by the $40^{th}$ Codex Alimentarius Commission (2017). Here, the revised classification of vegetable commodities is introduced in order to be utilized in various food-related fields, in particular, food safety regulation. The revised classification is briefly summarized as follows: Codex classified vegetables into 10 groups (Group 009-018): bulb vegetables (Group 009), Brassica vegetables (except Brassica leafy vegetables) (Group 010), fruiting vegetables, Cucurbits (Group 011), fruiting vegetables, other than Cucurbits (Group 012), leafy vegetables (including Brassica leafy vegetables) (Group 013), legume vegetables (Group 014), pulses (Group 015), root and tuber vegetables (Group 016), stalk and stem vegetables (Group 017) and edible fungi (Group 018). The groups are further divided into a total of 33 subgroups. In the Classification, 430 different commodity codes are assigned to vegetable commodities. Meanwhile, Korea's Ministry of Food and Drug Safety (MFDS) does not include potatoes, beans and mushrooms within a vegetable group. In addition, the MFDS divides one vegetable group into six subgroups including flowerhead Brassicas, leafy vegetables, stalk and stem vegetables, root and tuber vegetables, fruiting vegetables, Cucurbits, and fruiting vegetables other than Cucurbits. Therefore, care is needed in using the Codex Classification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1158-1167
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• 2012

During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to air. This results in a rapid deterioration in quality and an increase in the potential of contamination by microorganisms, both of which reduce the shelf-life of wild root vegetables in retail markets. Thus, in this study, the effects of various washing treatments on the quality of wild root vegetables, including lotus root, burdock root, and bellflower root, were investigated at 10 and $24^{\circ}C$. Lotus root, burdock root and bellflower root were washed with 0.2% acetic acid (AA), 0.2% citric acid (CA), 500 ppm acidified sodium chlorite (ASC), and tap water (TW), which was used as a control, and stored at $10^{\circ}C$ and $24^{\circ}C$. The changes in total plate counts, coliform groups, polyphenol oxidase (PPO) activity, color, pH, and exterior appearance of the samples were then evaluated. The pH and initial microbial contamination levels were reduced when the root vegetables were washed with AA, CA, and ASC. In particular, initial population levels of total plate counts and coliform groups were not detected in lotus root and burdock root that had been washed with ASC and their growth was significantly (p<0.05) inhibited during storage at 10 and $24^{\circ}C$ when compared to the control (TW). In addition, the polyphenol oxidase (PPO) activities of the root vegetables washed with AA, CA and ASC were lower than that of root vegetables washed with TW. ASC was determined to be the most effective treatment for preventing microbial growth, tissue softening, and the development of browning and an unpleasant smell. At $10^{\circ}C$, the overall qualities of the wild root vegetables were maintained longer when compared to $24^{\circ}C$.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.690-701
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• 2006

Classifying vegetables recorded in Sikgamchalyo of Jeongjoji of Limwonsibyukji and Tangaekpyeon of Donguibogam and comparing the types features, efficacy and side effects based on Kimi Theory(氣味), we found forty one leafy vegetables, six root vegetables, nine fruit vegetables, nine mushrooms, seven seaweeds and two other vegetables in Limwonsibyukji and thirty five leafy vegetables, eight root vegetables, eight fruit vegetables, one mushroom, two seaweeds and one another vegetable in Donguibogam. According to the literature, vegetables are classified by five conditions(五氣) and five tastes(五味) and many are cold with sweet and bitter taste or warm with hot taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, calming cholera morbus, improving skin condition, calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm vegetables to vitalize their physiology and those with hot physical constitution cold vegetables for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of vegetables and continuing the spirit of Yacksikdongwon(藥食同源).

• Journal of Microbiology and Biotechnology
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• v.26 no.12
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• pp.2036-2042
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• 2016

We evaluated the potentials of 10 isothiocyanates (ITCs) from cruciferous vegetables and radish root hydrolysate for inhibiting the growth of oral pathogens, with an emphasis on assessing any structure-function relationship. Structural differences in ITCs impacted their antimicrobial activities against oral pathogens differently. The indolyl ITC (indol-3-carbinol) was the most potent inhibitor of the growth of oral pathogens, followed by aromatic ITCs (benzyl ITC (BITC) and phenylethyl ITC (PEITC)) and aliphatic ITCs (erucin, iberin, and sulforaphene). Sulforaphene, which is similar in structure, but has one double bond, showed higher antimicrobial activity than sulforaphane. Erucin, which has a thiol group, showed higher antimicrobial activity than sulforaphane, which has a sulfinyl group. BITC and iberin with a short chain exhibited higher antimicrobial potential than PEITC and sulforaphane with a longer chain, respectively. ITCs have strong antimicrobial activities and may be useful in the prevention and management of dental caries.