• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.616-623
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• 2010

Plant samples from 49 sites for Chinese cabbage, 28 sites for radish, 16 sites for cabbage, 8 sites for head lettuce, 20 sites for onion from farmers' and experimental fields in highland of Korea were collected and analyzed to find out the uptake patterns of nitrogen (N), phosphorus (P) and potassium (K) by altitude. Dry weight and uptake of N, P and K were increased at higher altitude in most vegetable crops. Nutrition uptake by Chinese cabbage was 163 ~ 283 kg $ha^{-1}$ for N, 42 ~ 69 kg $ha^{-1}$ for $P_2O_5$ and 146 ~ 270 kg $ha^{-1}$ for $K_2O$ according to altitude. Nutrient uptake by radish according to altitude was 153~159 kg $ha^{-1}$ for N, 38 ~ 46 kg $ha^{-1}$ for $P_2O_5$, and 151 ~ 185 kg $ha^{-1}$ for $K_2O$. In case of cabbage, the plant uptakes of N, P, and K were increased at altitudes of 600 ~ 1,000 m. Nutrient uptake of cabbage was 280 ~ 348 kg $ha^{-1}$ for N, 34 ~ 87 kg $ha^{-1}$ for $P_2O_5$, and 209 ~ 290 kg $ha^{-1}$ for $K_2O$ according to altitude. Uptakes of N-$P_2O_5-K_2O$ by head lettuce at an altitude of 800 ~ 850 m were 93-26-126 kg $ha^{-1}$, respectively. Uptakes of N-$P_2O_5-K_2O$ by onions at an altitude of 600 ~ 800 m were 313-140-234 kg $ha^{-1}$, respectively, but there was no tendency in nutrition uptake patterns by altitude. Small cultivation areas used for leaf vegetable crops do not have fertilizer recommendation standards in alpine regions. It might be preferable to use a correction factor equivalent to the index of available nutrient uptake for the determination of N, P and K fertilizer application rates.

• Journal of Bio-Environment Control
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• v.21 no.2
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• pp.95-101
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• 2012

This study was conducted to investigate the effect of climate conditions during cultivation and harvesting on the quality and storability of fresh bulb cabbage (Brassica oleracea L. var. capitata). Plug seedlings of six cabbage cultivars were transplanted to Gangneung-Wonju University high elevation research station in Gangwon province (780 m above sea level, lat. $37.5^{\circ}N$.) and harvested with four different harvest times like August 3 ($1^{st}$), August 13 ($2^{nd}$), August 23 ($3^{rd}$), and September 10 ($4^{th}$), respectively from 50 days after transplanting. Weight loss, Hunter color factors, firmness, and soluble solids content (SSC) of the cabbage bulbs were investigated during storage at $3^{\circ}C$ (85% RH) and $25^{\circ}C$ (60% RH). Decreased bulb weight and poor quality cabbages were apparent at the late transplanting (July 14) and harvest (September 10) respectively. Quality index such as firmness and SSC at August 23 ($3^{rd}$) harvested cabbage was better than August 3 ($1^{st}$) and August 13 ($2^{nd}$) cabbages due to the good weather condition just before harvesting. The cv. 'Speed king' and 'Minix 40' showed good qualities among the cultivars, especially when the bulbs were harvested during sunny day conditions from one week before harvesting. Also SSC was influenced by weather condition before harvesting rather than transplanting date, while firmness was influenced by transplanting and harvest date. However, the differences among the cultivars were not significant. The potential of storage as maintaining the quality was different, depending on weather conditions at harvest time. Generally the storage periods of six cultivars were around 3~5 days and 9~10 days at room and low temperature, respectively. However, the August 3 ($1^{st}$) harvested cabbage lost their marketable quality very fast because of rainy and cloudy weather condition before harvesting and also storability of bulbs was 2 days and 4 days at room temperature and $3^{\circ}C$, respectively. Quality index was also not significant difference among cultivars.

• The Research Journal of the Costume Culture
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• v.3 no.2
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• pp.241-260
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• 1995

The Maori's traditional clothing materials, basic forms of dress, and the pattern and technique of tatoo were examined in the present study in order to deepen the appreciation of the cultural heritage of the Maori. The research method employed was the analysis of written materials. And a fild-trip was also made for the study. The study was limitted to the traditional culture of body adornment of the Maori including the clothing which is preserved and practicing by them at the present day, and the origin and the process of the historical development of those are not included in the scope of the present study. Followings are the results of the study: (1) By far the most widely used fiber for Maori clothing is abtained from what is commonly called New Zealand Flax. The fiber of kiekie(Freycinetia baueriana) and cabbage trees(Cordyline spp.) may also be used. The strong, long-lasting fiber of toi(cordyline indivisa) is used for a prestige warrior's cloak. Flat strips of ti kauka(Cordyline australi) are also used as thatch on rain cloaks. (2) Regardless of technique used, Maori weaving is always worked horizontally from left to right. Traditionally the work was suspended between two upright turuturu or weaving sticks. As the work progressed a second pair of uprights was used to keep the work off the ground. These uprights were moved forward as required. Because the weaver sat on the ground, the working edge was kept at a height that was comfortable to reach. No weaving tools are used, the wefts(aho) being manipulated by the fingers. The two main Maori weaving techniques are whatu aho patahi(single-pair twining) and whatu aho rua(double-pair twining). (3) The Maori wore two basic garments - a waist met and a cloak. The cloth of commoners were of plain manufacture, while those of people of rank were superior, sometimes being decorated with feather or dyed tags and decorated borders. Children ran more-or-less naked until puberty, being dressed only for special events. Some working dress consisted of nothing more than belts with leaves thrust under them. Chiefs and commoners usually went barefoot, using rough sandals on journeys over rough country (4) The adornment of men and women of rank was an important matter of tribal concern as it was in chiefly persons that prestige of the group was centred, The durable items of Maori persons adornment were either worn or carried. Ornaments of various kinds were draped about the neck or suspended from pierced earlobes. Combs decorated the head. Personal decorations not only enhanced the appearance of men and women, but many had protective magical function. The most evident personal ornament was the hei-tiki made of jade or other material. Maori weapons were treasured by their owners. They served on bottle and were also personal regalia. A man of rank was not fully dressed without a weapon in hand. Also weapons were essential to effective oratory. (5) No man or woman of rank went without some tattoo adornment except in extremely rare instances when a person was too sacred to have any blood shed. The untattooed were marked as beeing commoners of no social standing. This indelible mark of rank was begun, with appropriate rite and ritual, at puberty. And tattoo marked the person as being of a marriageable age. Maori tattoo was unlike most traditional tattoo in that its main line were 'engraved' on the face with deep cuts made by miniature bone chisels. The fill-in areas were not tattooed with cuts but with the multiple pricks of small bone 'combs' that only lightly penetrated the skin surface. The instrument of tattoo consisted of small pots of pumice or wood into which was placed a wetted black pigment made from burnt kauri gum, burnt vegetable caterpillars or other sooty materials. A bird bone chisel or comb set at right angles on a short wooden handle was dipped into the gigment, that a rod or stick was used to tap head of this miniature adze, causing penetration of the skin surface. Black pigment lodged under the skin took on a bluish tinge. A full made facial tattoo consisted of major spirals with smaller spirals on each side of the nose and sweeping curved lines radiating out from between the brows over the forehead and from the nose to the chin. The major patterns were cut deep, while the secondary koru patterns were lightly pricked into the skin.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.89-103
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• 2005

Recently the rural Korea has been remarkedly changed of family and social value in accordance with the development of industry. The lower economic class made by social economic growth is widespread with increasing aged, specially odd pair family in rural. The purpose of this study was to investigate to help and keep improve health of rural lower economic class, family system by comparing and analyzing the dietary management, between pair and odd pair family, and to get the data helpful the right guidance for rural. The subjects 1870 collected in 9 provinces by sampling with probability proportional to size (PPS). Questionnaire about dietary habit, food cultivation, production and preservation survey was conducted by trained interviewers. The main results were as follows : 1) The characteristics of odd pair families, head of household was female(77%), over 65 years(84.9%), small family(1.76 persons) and lower education(male 7.5 years, female 3.1 years) status. 2) As the states of diets of odd pair family, having breakfast(87.1 %) but one or two kinds of side dishes(31.3 %) only possible to guess lower status of food intake balance. Nutritional supplements(21. 7 %) was lower than that of paired family. 3) The aspects of dietary habit of odd pair family, no instant foods(70.7%), no snack(38.4%) no dine out(69.2%) were common. 4) Dietary habit scores were 7.78 points of odd pair family compared 8.34 points of paired family. 5) Food purchase place of odd pair family was market(44.2%) but super-market(42.7%) of paired family. 6)In odd pair family, seldom traditional dish preparation(62.0%) but prepared winter kimchi(81.9%), comparing seldom traditional dish(38.6%) and winter kimchi(96.4%) in paired family. 7)The food cultivation state was surveyed, pepper( 42.2 %) and chinese cabbage( 43.9 %) were consumed after cultivation, but sesame(59.4%), bean sprout(90.2%), tofu(92.8%) and egg(93.3%) were consumed by purchase in odd pair family.8) Food cultivation score of odd pair family was 2.98/12points significantly lower than 4.50/12 points of paired family(p<0.01). 9) At the status of fermentation food production in odd pair family, Duenjang(72.1 %) and Gochujang(69.7%) Kanjang(68.3%) Kimchi(82.1 %) and Meju(68.3%) were high rate of production, but more frequently producted in pair family. 10) The score of fermentation food production of odd pair family was 8.57/12points but significantly lower than 10.24/12 points of pair family(p<0.0001). 11) Food preservation score 0.48/6 points in odd pair family was not significantly different than that of pair family(1.07/6points).