• Korean Journal of Environmental Agriculture
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• v.17 no.4
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• pp.346-351
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• 1998

To investigate the hormetic effects of the low dose ${\gamma}-ray$ radiation on the germination rate, Welsh onion (Allium fistulosum L. cv. Eunchun and cv. Sukchangwoidae) seeds were irradiated at the dose of $0.5\;{\sim}24.0$ Gy with the ${\gamma}-ray$ radiation (Co-60). The germination rate of 'Eunchun' cultivar increased about 10% in the low dose ${\gamma}-ray$ irradiation group compared with that of the control. In the 'Sukchangwoidae' cultivar, the germination rate of the 4 Gy irradiation group increased 40% more than that of the control. Broadly, it seemed that the hormetic effects of the low-dose ${\gamma}-ray$ radiation were taken more promisingly in the uncultivated soil than in the fertile soil. The germination rate from the paper towel and filter paper based cultivation increased 10% and 16% more, respectively, in the 1 Gy irradiation group than that in the control group. And the electric conductivities of the above groups supposed to be taken hormetic effects of the ${\gamma}-ray$ radiation were lower than those of the control group. From the above results, it is suggested that the low dose ${\gamma}-ray$ radiation ranged from 1 Gy to 10 Gy could have the hormetic effects on the germination rate related characters in Welsh onion seeds.

• Korean Journal of Organic Agriculture
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• v.17 no.2
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• pp.253-264
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• 2009

This study was conducted to establish agricultural practices to control diseases and insects for chemical pesticide-free cultivation of leafy vegetables. Two diseases, gray mold(Botrytis cinerea) and soft rot(Erwinia carotovora), on lettuce were reduced by controlling temperature and humidity using air-circulation fan. The aphidophagous lady beetle(Harmonia axyridis) and primary parasitoids(Aphidius colemani) showed activity to control aphids density on Chinese cabbage. Co-application of cooking oil and yolk mixture (COY) and BT(Bacillus thuringiensis) decreased diseases including soft rot(Erwinia carotovora), downy mildew(Peronospora brassicae Gaumann), and powdery mildew(Eryslphe polygoni), and insects such as diamondback moth(Plutella xylostella) and beet armyworm(Spodoptera exigua Hubner). Neem extract treatment reduced downy mildew(Peronospora destructor) on Welsh onion.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.471-474
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• 2009

Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction with cysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations of FA in cigarette smoke were found between 138.24 and $217.82{\mu}mol/g$ cigarette smoke. Extracts isolated from Welsh onion (Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuum L.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA. The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation of FA were 64, 47, 38, 47, and 19%, respectively.

• Analytical Science and Technology
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• v.28 no.3
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• pp.175-181
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• 2015

Cyantraniliprole, which is an ananthranilic diamide insecticide that was developed by the DuPont Corporation, was registered in the Republic of Korea in 2012. It offers exceptional insecticidal activity on a broad range of Lepidopera, Coleoptera, Diptera, and Isoptera. The maximum residue limits are set to pepper, peach, apple, sweet pepper, welsh onion, and so on (0.2~2.0 mg/kg). Therefore, an analytical method for determining cyantraniliprole residue in agricultural products was developed to ensure food safety. In previous studies, welsh onions were among vegetables included in the allium species, which is a representative plant with sulfur organic compounds. In this study, the analytical method was developed and evaluated for the elimination of sulfur compounds from the test solution of allium species during pesticide residue analysis. In order to inactivate the enzyme allinase and produce sulfur compounds, sample extraction was made in the base state pH 10 by reducing the activity of the enzyme. The recoveries of the developed method ranged from 81.9% to 83.2%, and the relative standard deviations were less than 10%. Therefore, based on the results, the method developed in this study is accurate and appropriate for use in cyantraniliprole determination. It will be used as the official method for managing the safety of cyantraniliprole residues in agricultural products.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.254-262
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• 2005

This experiment was carried out to select the desirable welsh onion (Allium fistulosum L.) varieties for the year-round cultivation in water culture. Ten varieties were tested, of which five were Korean's and the other five were Japanese's. The germination percentage and germinative energy of most varieties we.e more than 90 percent. The fastest germination speed were 'Geumjanguedaepa', 'Gujopa' and 'Fuyune'. The best growth of the varieties were 'Geumjanguedaepa' and 'Tokyokuro' in spring, 'Geumjanguedaepa', 'Gujopa', 'Saesaeksisilpa' and 'Tokyokuro' in summer, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' in fall, and 'Geumjanguedaepa', 'Midorigawa' and 'Tokyokuro' in winter cultivation. Suitable varieties of growth fur all seasons were 'Geurnjanguedaepa' and 'Tokyokuro', though 'Gujopa' was good in summer and fall. In the view of nutritional content, nitrate content was significantly lower in 'Geumjanguedaepa', 'Tokyokuro' and 'Fuyune' than that in'Saesaeksisilpa' and 'Starziam'. Vitamin C content was higher in 'Aqua Green', 'Midorigawa' and 'Seoulbaekpa' than that of the others. Pyruvic acid content was the highest in 'Geumjanguedaepa' and 'Suckchanguedaepa'. Based on the above results, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' were selected as the most desirable young welsh onion varieties for the year-round water culture.

• 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.

• Journal of Environmental Health Sciences
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• v.2 no.1
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• pp.1-4
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• 1975

The law prohibits use of human excreta without proper treatment since 1968 in Korea, but the rate of infection of parasitic diseases is high among all ages of people. An examination of parasitic eggs in soil and vegetables was performed from April to September, 1974, soil samples were collected near toilet, at gardens, at vegetable farms with excreta used and not used, and strawberry farms in Shindong myon, Chunseong-gun, Kangwon province, and vegetables collected were cabbage, young radish, lettuce, Welshonion, spinach and strawberry. Main findings are as follows 1. Positive samples of Ascaris lumbricoides are 18 out of 25(64%) in the soils near toilet, 9 out of 28(3.2%) in the garden soils and 8 out of 18(44%) in the soils of vegetable farms. 2. Trichocephalus trichiurus and Enterobius vermicularis were detected in 8 soil samples respectively Trichostrongylus orientalis 7(25%) and Ancylostoma duodenale 3(11%) out of in the soils near toilets. 3. Parasitic egg negatives are 62(55%) out of 112 soil samples. 4. Ascaris lumbricoides is found in 11 roots(48%) of cabbage and young radish out of 23 respectively, 14 lettuce(34%) out of 41,4 Welsh onion(40%) out of 10,3 spinach(33%) out of 9, and 2 strawberry(11%) out of 18. 5. Ancylostoma duodenale positives are 2 roots of cabbage(9%) out of 23, 4 young radish (17%) out of 23, and 7 lettuce(17%) out of 41, and negatives of parasitic eggs on vegetables are 62 roots(51%) out of 124 samples.

• Korean Journal of Environmental Agriculture
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• v.2 no.1
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• pp.13-17
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• 1983

The influence of planting time and age of reclaimed fields on the contents of heavy metals in vegetable crops in suburban areas was investigated. Investigated crops were 4 radish cultivars, Chinese cabbage, spinach, Garland chrisanthemum, and Welsh onion. Cd, Pb, Cu, and Zn were analyzed. The results obtained were as follows. 1) For radishes except Altari-mu and Welsh onion, the highest concentrations of heavy metals were recorded in roots whereas, for Chinese cabbage and Garland chrisanthemum, the highest concentration was appeared in leaves. 2) For lettuce, radishes, and spinach, the lowest concentrations of heavy metals were recorded in winter and the concentrations were the same between spring and autumn. 3) In lettuce difference of concentrations of heavy metals were not appeared between field age after reclamation with sewege sludge. 4) The concentrations of heavy metals observed was not harmful to human health.

• Journal of Applied Biological Chemistry
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• v.62 no.4
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• pp.441-446
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• 2019

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain reaction and 16S ribosomal RNA sequence analysis. Sixteen species from five LAB genera (Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella) appeared in the raw kimchi materials. Interestingly, nine LAB species were identified in mulkimchi on fermentation day 0 as follows: Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gelidum, Leuconostoc inhae, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactococcus lactis, and Weissella confusa. Seven additional LAB species were present in mulkimchi at fermentation day 9 as follows: Leuconostoc gasicomitatum, Leuconostoc kimchii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus pentosus, Pediococcus pentosaceus, and Weissella koreensis. These species corresponded completely with the LAB in kimchi vegetables. Wei. confusa was the predominant LAB during early fermentation (pH 6.20 to 4.98 and acidity 0.20 to 0.64%), while Lac. sakei, Lac. plantarum, and Wei. koreensis became dominant later in fermentation (pH 4.98 to 3.88 and acidity 0.64 to 1.26%). These results collectively demonstrate that the LAB involved in mulkimchi fermentation originates from the raw vegetables examined.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.460-467
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• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.