• Korean Journal of Plant Resources
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• v.9 no.2
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• pp.113-119
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• 1996

This study inverstigates growing seedling of onion for 91 farmhouses at Muan, Hampyeong and Sinan which are major areas of production from Jan. to Apr., 1994 to enhance the research effect of onion and then the following results are obtained. Over 60% of the farmhouses have cultured onion continuously over 11years. Early mature variety cultured is over 9 varieties and among them Kinkyu variety is cultured most frequently. Late mature variety is over 13 and Changyongdaego, Bonganwhang and Chunjudaego varieties are cultured most. Most of the farmhouses used seeds less than 6 dl at small area less than $40m^2$ and especially in the case of early variety ,they purchased it at seed stores with 15,000-20,000 won/dl and sowed them with broadcasting method. Amount of fertilizer level of onion seed is ranged from nonfertilizer level to $16.8g/m^ and most of the farmhouses employ molding after seeding with straw and compost and they did not use thinning. Irrigation is performed by 1-4 times before sprouting of onion seed and most of the farmhouses transplant long nursery plant over 46 days hand weeding is used.

• Journal of Biosystems Engineering
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• v.27 no.4
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• pp.301-310
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• 2002

With a purpose to manufacture an onion peeler, the root cutting equipment of the onion could be attached to a prototype onion peeler was developed. Before the experiment, the distribution of the dimensions of the Korean native onion were measured. And some types of the blades to cut and remove the root of the onion were designed and such characteristics as feasible revolution, conveying speed, and power requirement were investigated. From the result of the test, the selected one among the various cutters was the wing type blade with the round blade to cut out the root and with the vertical blade to cut a circular line. The optimum operating conditions of the wing type blade were revealed the revolution with no load was at 630 rpm, and the conveying speed was 0.08 m/s. Under these conditions, the maximum torque was 5.25 kg·m and the power requirement was 33 W, respectively.

• Food Science and Preservation
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• v.12 no.6
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• pp.650-655
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• 2005

To produce a flavonoid-enriched vinegar from onion, vinegar fermentations of onion juice, extraction of flavonoids from onion-dry scale, and change of the flavonoids in vinegar were investigated. Alcohol and vinegar fermentations from the onion juice were effectively improved by using the onion juice heated at $80^{\circ}C$ for 10 min. When various types of onion juices were used for onion vinegar production, the vinegar fermentation of heat-treated onion juice containing $4\%$ ethyl alcohol showed maximal acid production. Flavonoid compounds in onion vinegar made from fresh onion juice was larger than the other onion vinegar. To produce a flavonoid-enriched vinegar, when it was examined the $05\%$ onion-dry scale was added to $6\%$ acetic acid, optimum extraction time was 90 min. And by adding $0.5\%$ onion-dry scale to onion vinegar, quercerin monoglucoside and quercetin contents increased.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.5
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• pp.657-664
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• 2012

The aim of this study is to investigate the effects of onion vinegar on the cerebral blood flow by measuring the changes of regional cerebral blood flow (rCBF) and mean arterial blood pressure (MABP) and by observing the recovery of focal ischemic brain injury in rats. Rats are divided into thee groups depending on the medication; control group (no medication), 8.8-OV group (vinegar using 8.8 brix onion medication), 14.6-OV group (vinegar using 14.6 brix onion medication). The medication of onion vinegar significantly increased rCBF but decreased MABP. This result suggests that onion vinegar significantly increased rCBF by dilating arterial diameter. In addition, focal ischemic brain injury is induced in rats by middle cerebral arterial occlusion. The recovery from focal ischemic brain injury is more significantly improved in the groups using onion vinegar compared to the control group. The amount of recovery is measured by the GAP-43 and the medication of onion vinegar significantly increased GAP-43. This result suggests that onion vinegar is effective on the nerve regeneration. After the medication, the change of body weight, outcomes of renal and liver function test, and outcomes of CBC are analysed for safety examination. There are no statistical differences among control group and all experimental groups in the body weight, renal and liver function test, and CBC. In conclusion, these results suggest that onion vinegar can increase rCBF in normal state, and improve the stability of rCBF in ischemic state.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.330-335
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• 1995

The purpose of this study was to investigate the effects of onion on the physicochemical, microbiological and sensory properties of Dongchimi. Dongchimi with levels(0, 5, 10, 20%) of onion was fermented at twodifferent temperatures : Group A was fermented at 4$^{\circ}C$ and group B was fermented at 4$^{\circ}C$ after fermentation at room temperature(27$\pm$0.5$^{\circ}C$) for 24 hours. During the fermentation up to 45 days, total acidity increased while pH decreased gradually. Total acidity of group B was relatively higher than that of group A. The content of reducing sugar was reached the maximum value in 6 days of fermentation in the group A and on 3 days in the group B. Especially, the highest content of reducing sugar was shown on the Dongchimi added with 5% onion in the group A and 20% onion in the group B. Vitamin C was reduced in the early stage of fermentation, and increased gradually after 10 days. However, vitamin C of Dongchimi without onion increased rapidly in the early stage of fermentation and remarkably decreased thereafter. After 20 days, vitamin C was maintained in Dongchimi added with 10% onion of both two groups. The number of lactic acid bacteria was reached the maximum value on 1 day in the Dongchimi without onion and on 3 days in the Dongchimi added 5, 10 and 20% onion of group A, while gropu B was reached on 1 days and then decreased thereafter. As a result of the sensory evaluation, Dongchimi added 5% onion in the group A showed the highest scores in texture and overall acceptability. Whereas, in the group B, Dongchimi added 20% onion was the most preferable one.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.30-37
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• 2018

The social media data and the broadcasting data related to onion as well as agri-food consumer panel data were collected and investigated if the amount of money spent to purchase onion in year 2014 when onion price plunged latest were correlated with the frequencies of onion-related keywords in the social media data and the broadcasting programs because onion price in year 2018 is expected to plunge due to overproduction and there has been needs to analyze impacts of social media and broadcasting program on onion purchase in the previous similar events, and identify potential factors that can promote onion consumption in advance. What we identified from our study include a) broadcasting news programs mentioning words "onion," were correlated with onion purchase with 3 - 6 weeks in advance; b) broadcasting entertainment programs mentioning words "onion and health," were correlated with onion purchase with 11 weeks in advance; c) blog mentioning words "onion and efficacy," were correlated with onion purchase with 5 weeks in advance. Our study provided a case on how social media and broadcasting programs could be analyzed for their effects on consumer purchase behavior using big data collection and analysis in the field of agriculture. We propose to use the findings from the study may be applied to promote onion consumption.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.365-369
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• 1992

To investigate the effect of onion on kimchi fermentation, the changes on the pH, total acidity and total sugar content of kimchi with the addition of different amouts (5%, 10% and 15%) of onion were measured and the odor and taste evaluation was conducted during fermentation at $14^{\circ}C$ for 20 days. As the fermentation period increased, fermentation rate of kimchi contained onion was higher in 5% onion and was lower in 10% and 15% onion than that of control kimchi, sensory evaluation score of onion kimchi was lower in 5% onion and higher in 10% and 15% onion than that of control kimchi.

• Journal of Biosystems Engineering
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• v.39 no.4
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• pp.290-298
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• 2014

Purpose: To ascertain the increase of the farm income that predominantly relies on human resources by mechanizing Welsh onion harvesting, a tractor-mounted Welsh onion harvester was developed in this study. Method: An experiment for evaluating harvesting performance was performed for the developed Welsh onion harvester in an actual Welsh onion farm. The harvest performance was evaluated at the tractor running speeds of 5.0 cm/s, 11.4 cm/s and 15.8 cm/s, by comparing the operating efficiency, harvest rate, and damage rate of the Welsh onion harvester. Results: The performance of the harvester was rated as very good, with a 100% harvest rate, regardless of tractor running speed. Furthermore, it is shown that work efficiency of the harvester is expected to increase as the running speed increases. Nonetheless, the damage rate of the harvested Welsh onions at running speeds 5.0 cm/s, 11.4 cm/s, and 15.8 cm/s, increased correspondingly and proportionally to speeds from 4.55% to 6.53% and to 11.29%. The residual amount of soil on the harvested Welsh onions was about 0.24% of their weight showing excellent soil-removal performance of the harvester. Conclusion: The developed Welsh onion harvester is believed to improve the labor productivity and cultivation environment of Welsh onion farmhouses by the mechanization of the harvesting process that is currently associated with the largest amount of labor hours.

• Journal of the Korean Applied Science and Technology
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• v.16 no.2
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• pp.143-146
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• 1999

In order to study for Onion ethanolic extract on the Heavy Metal Elimination and antioxidation, the peroxide values of oil and eliminated metal were analyzed. The results are follows: It was very effective as a retardant for autoxidation processing of the soybean and olive oil by the Onion ethanolic extract. Quercetin in the Onion ethanolic extract was affected as a ligand for chelating with some metals. Through out this study, Quercetin in the Onion ethanolic extract was affected as eliminator of the Mercury, Lead, and Cadmium.Abstracts In order to study for Onion ethanolic extract on the Heavy Metal Elimination and antioxidation, the peroxide values of oil and eliminated metal were analyzed. The results are follows: It was very effective as a retardant for autoxidation processing of the soybean and olive oil by the Onion ethanolic extract. Quercetin in the Onion ethanolic extract was affected as a ligand for chelating with some metals. Through out this study, quercetin in the Onion ethanolic extract was affected as eliminator of the mercury, lead, and cadmium.

• Journal of Agricultural Extension & Community Development
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• v.22 no.4
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• pp.423-434
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• 2015

This paper predicts the onion's cultivation areas, yields per unit area, and wholesale prices during ship dates by using wholesale price data from the Korea Agro-Fisheries & Food Trade Corporation, the production data from the Statistics Korea, and the weather data from the Korea Meteorological Administration with an ARDL model. By analyzing the data of wholesale price, rural household income and rural total earnings, onion cultivation areas in 2015 are estimated to be 21,035, 17,774 and 20,557(ha). In addition, onion yields per unit area of South Jeolla Province, North Gyeongsang Province, South Gyeongsang Province, Jeju Island, and the whole country in 2015 are estimated to be 5,980, 6,493, 6,543, 6,614, 6,139 (kg/10a) respectively. By using onion production's predictive value found from onion's cultivation areas and yields per unit area in 2015, the onion's wholesale prices in June are estimated to be 780 won, 1,100 won, and 820 won for each model. Predicted monthly price after the onion's ship dates is analyzed to exceed 1,000 won after August.