• Journal of Plant Biotechnology
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• 제36권4호
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• pp.403-406
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• 2009

This study was conducted to develop an effective production of callus induction and plant regeneration system for garlic transformation. The best callus production occurred on in vitro root segment initially cultured on MS medium with 1.0 mg/L 2,4-D and 0.2 mg/L IAA in both ‘Danyang' and ‘Euseong'. The frequency of callus formation were 81.2% ‘Danyang' and 76.1% ‘Euseong'. Eight weeks after callus induction, callus lines were transferred to regeneration medium during 7 weeks. The best shoot regeneration medium was MS supplemented with 5 mg/L Kinetin and 1 mg/L NAA for ‘Danyang' and MS supplemented with 10 mg/L BAP for ‘Euseong'. The frequency of shoot regeneration were 51.5% ‘Danyang' and 56.6% ‘Euseong' The plantlets were acclimatized and transferred to the greenhouse with almost survival. This in vitro regeneration system should be useful for garlic transformation.

• 한국농공학회논문집
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• 제53권5호
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• pp.1-7
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• 2011

The objective of this study is to decide a spatial interpolation method on temperature data for the suitability analysis of garlic cultivation. In Korea, garlic is the second most cultivated condiment vegetable after red pepper. Nowadays warm-temperate garlic faces potential shift of its arable area according to warmer temperature in the Korean Peninsula, and the change can be drawn with the precise temperature map derived from interpolation on point-measured data. To find the preferable interpolation method in cases of germination and vegetative period of the garlic, different approaches were tested as follows: Inverse Distance Weighted (IDW), Spline, Ordinary Kriging (OK), and Universal Kriging (UK). As a result, IDW and UK show the lowest root mean square errors as for the germination and vegetative seasons, respectively. However, statistically significant difference was not revealed among the applied methods regarding the germinating period. Eventually this will contribute to mapping the suitable lands for the cultivation of warm-temperate garlic reasonably.

• 생물환경조절학회지
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• 제15권4호
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• pp.346-351
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• 2006

토양에 비료 형태로 투여한 셀레늄 농도와 처리기간이 마늘의 생육에 미치는 영향을 구명하고자 본 실험을 수행하였다. 셀레늄의 농도가 높고 처리기간이 길수록 생체중은 대조구에 비하여 감소하였다. 셀레늄의 처리농도가 높고 처리기간이 길수록 3주 후 셀레늄의 함량은 구보다는 엽초에 많이 축적되었다 그러나 처리 6주 후에는 구>엽초>뿌리 순으로 셀레늄의 함량이 높았다. 셀레늄 처리 후 토양에 잔류하고 있는 셀레늄의 함량은 대조구와 차이가 없었다.

• 보건교육건강증진학회지
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• 제27권2호
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• pp.109-119
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• 2010

Objectives: The aim of this paper is to analyze the heath factors for longevity index of survival rate in Korean centenarians, which contribute to longevity. Methods: The subjects of this paper included 996 centenarians in 276 regions of Korea that the data in this study was collected from the National Statistical Office, Republic of Korea in 2005. This paper that proposes indicators as follow: The ratio between the longevity index above 100 years old (100LI) and the survival rate above 65 years old (65SR): 100LISR. The study that examined the longevity factors that between 100LISR and health factors. Results: The results of this study showed that Gyeryong City (23 per 10,000 above 65 years old) included the most of 100LISR in Korea, followed by Cheju Island. The regression showed that significant predictors for longevity (100LISR) were non-drinking, non-smoking, garlic and root vegetable and elderly people are suffering serious health problems, they need caregivers for elderly care (R-Sq(%)=83.9, P=0.001). The correlation showed that significant factors as longevity were Sulfur dioxide (r=-0.677, p=0.004). Conclusion: The implications of this study are that longevity is to be fostered by promoting healthy behaviors of elderly and by inventing various policies to mitigate the environmental pollution.

• 한국식품위생안전성학회지
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• 제1권1호
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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.

• 한국식품영양과학회지
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• 제18권3호
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• pp.265-272
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• 1989

구황식품중 9종류를 감출감도가 높고 시료의 비파괴 분석이 가능한 방사화 분석법으로 무기질을 정량한 결과는 다음과 같다. 1. 부추에는 K 7099.1mg%, Cu 104.84ppm, Mo 45.45ppm, Br 40.40ppm으로 다른 식품에 비해 많은 함량을 갖고 있었다. 2. 개비름은 Zn 71.06ppm, Co 2.52ppm, La 1.4ppm 등 조혈 필수원소등을 많이 함유하였다. 3. 쑥은 Na, K, Fe, Cu, Co, Zn, Br등 대부분의 무기질이 많이 함유되어 있는 영양학적으로 우수한 식품이라 볼 수 있다. 4. 본 재료들의 K와 Na의 함량비는 부추가 796 : 1로 가장 크며 쑥, 마늘이 147 : 1, 118 : 1이고 그 이외에는 12 : $1{\sim}53$ : 1이다. 5. 부추 개비름 쑥에는 Fe와 더불어 Cu, Co가 많이 함유되어 있다. 6. 생강에는 Hg가 0.14ppm으로 다른 식품보다 $5{\sim}6$배 많았으며 Sc도 25ppb 함유하고 있다. 7. 식품속에서 극미량 존재하는 Au, Sm, Br, La, Sc등도 분석가능 하였다.

• 한국미생물·생명공학회지
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• 제39권2호
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• pp.146-152
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• 2011

본 연구에서는 건조 근채류 절편을 천연과일주스에 침지 후 건조하여 과일주스의 관능성과 유용활성을 동시에 나타내는 근채류 칩 개발을 목표로, 먼저 국내 시판주스 8종에 대한 이화학적 특성과 다양한 생리활성을 조사하였다. 사과, 오미자, 포도, 머루, 오렌지, 토마토, 홍삼 및 흑마늘 주스의 평균 수분함량, pH, brix 및 산도는 각각 $85.59{\pm}5.80%$, $3.90{\pm}0.64$, $12.19{\pm}4.70%$, 및 $0.49{\pm}0.19%$였다. 총폴리페놀 함량의 경우, 흑마늘 주스 및 포도 주스가 각각 1.50 및 1.21 mg/ml으로 8종 주스 평균인 0.57 mg/ml보다 매우 높았으며, 총플라보노이드 함량도 흑마늘 주스 및 포도 주스가 가장 높게 나타났다. 주스들의 항혈전 활성 평가 결과, 오미자 주스에서만 아스피린 1.5 mg/mL에 상당하는 활성이 인정되었으며, 항균 활성 평가 결과, 오미자, 포도, 및 오렌지 주스에서 우수한 항세균 활성이 나타났으나 항진균 활성은 모든 주스에서 인정되지 않았다. 항산화 활성 평가 결과, 포도>흑마늘>오렌지>머루>토마토>사과>오미자>홍삼 주스 순으로 나타났으며, nitrite 소거능은 머루>흑마늘>포도>홍삼 의 순으로 나타났다. 본 연구결과는 항혈전 활성이 우수한 오미자 주스, 항산화 활성이 우수한 포도 및 흑마늘 주스를 이용한 관능성과 기능성이 강화된 근채류 칩 제품개발의 기초자료로 이용될 것이다.

• 한국식품저장유통학회지
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• 제8권3호
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• pp.258-263
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• 2001

마늘을 $0^{\circ}C$에서 일반 대기 및 CA 조건 하에서 4개월 저장하면서 기간 및 조건에 따른 저장 중 마늘의 생리적 품질을 폭정하고 pungency와 fructan 등의 화학적 성분 변화를 분석하였다. 저장 중 마늘의 생리적 품질은 저장 조건에 대해서 큰 차이는 없었으나, CA 저장한 마늘이 일반 대기에서 저장한 마늘에 비해서 수분 감량이 더 많이 일어나 dry weight와 경도가 낮게 나타났다. 표면색은 저장 4개월에서 어둡고 진하게 변했다. CA 저장이 마늘의 발근은 억제하지 못하지만 발아율은 일반 대기저장에 비해서 약 50% 억제하는 것으로 나타났다. 일반 대기에서 저장한 마늘이 CA 저장한 마늘보다 더 높은 pungency를 나타내었으며 특히 pyruvate는 산소 농도가 닻은 (1% $O_2$) CA 저장 조건에서 가장 낮은 값을 나타내었다. Fructan은 저장기간에 따라서 점차 감소하는 경향을 나타내었고 fine sugar는 점차 증가하였다. 발아율이 높은 일반 대기 저장의 fructan 함량이 CA 저장의 경우보다 낮은 값을 나타내었다 그러나 20%의 이산화탄소 농도에서 저장한 마늘의 fructan이 가상 많이 감소하는 경향을 보였다

• 한국식품영양학회지
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• 제6권1호
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• pp.16-24
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• 1993

The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegetables and treated with traditional condiments. It has been widely used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in $\ulcorner$Samkuksaki$\lrcorner$. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boils ones. Most kinds of namul were introduced in $\ulcorner$Zeungtosanrimkwungiae$\lrcorner$ and $\ulcorner$Limwonsiprwukji$\lrcorner$ influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the Korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.ary fiber.

• Food Science and Biotechnology
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• 제16권4호
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• pp.650-654
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• 2007

Many vegetables contain oxalate at various levels depending on their type and family. Oxalate is known to reduce mineral bioavailability from foods. The following study was conducted to determine soluble and total oxalate contents in 32 plant samples commonly consumed in Korea using high-performance liquid chromatography (HPLC). Chard, amaranth, and spinach contained total oxalate of >1,000 mg/100 g. Approximately 45% of the oxalate in amaranth is insoluble, whereas 74.46 and 92.45% of the oxalates in chard and spinach, respectively, was soluble oxalates, which may be removed by blanching. Eggplant, carrot, leak, ginger root, spinach, burdock, and sweet pepper contained more than 90% soluble oxalate in total oxalate content. However, all oxalates detected in lettuce and celery were insoluble. Oxalate was not detected in shepherd's purse, bellflower root, garlic, radish root, broccoli, cabbage, onion, lotus root, adlay, cucumber, kale, and pumpkin. These observations provide useful information needed for selection of vegetables.