The purpose of this study was to investigate the effects of LED and QD-LED (Quantum Dot) irradiation on seed germination, antioxidant ability, and microbial growth, during red radish (Raphanus sativus L.) sprouts cultivation. Irradiated light was blue, red, blue + red and blue + red + far red (QD-LED) lights, and the controls were a fluorescent lamp (FL), and dark condition. Germination rate of red radish was highest in the dark condition. The plant height and fresh weight of red radish sprouts that irradiated each light for 24 hrs after 7 days growing in dark condition, did not shown significantly difference among treatments. After 24 hrs of light irradiation, cotyledon green was best in blue + red light, and the red hypocotyl was excellent in blue light and QD-LED light. DPPH and phenol contents were high in dark and blue + red light treatment, and anthocyanin content was high in blue light and QDLED light. Total aerobic counts were similar in all treatments and did not show bactericidal effect, whereas E. coli count was lowest in QD-LED light treatment, and yeast and mold counts were lowest in FL only treatment. Results suggest that when red radish seeds were germinated in dark condition and cultivated for 7 days as sprouts, and then treated with blue light or QD-LED light for 24 hrs, the seeds produced good quality red radish sprouts with greenish cotyledon, reddish hypocotyl, high anthocyanin content, and lower level of E coli contamination.

This study was to demonstrate the comparison of immunological activity between vegetable soup made by fresh and extruded radish in in-vitro (bone marrow-derived macrophages and dendritic cells, and mouse splenocytes) and invivo models. In cell survival tests, extruded radish added to vegetable soup (EVS) and non-extruded radish added to vegetable soup powder (NEVS) were treated with bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and showed no cytotoxic effect at a dose below 1000 μg/mL. EVS treated cells had greater cell proliferation and cytokine [tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, IL-2, interferon (INF)-γ] production when compared to the NEVS treated group. Cell surface marker (CD 80/86, MHC class I/II) expression in bone marrow-derived macrophages and dendritic cells was evenly increased in the EVS treated group. In in-vivo study, administration of EVS increased for the CD4 and CD8 T cell population in splenocyte and cytokine production (IL-2, IFN-γ, TNF-α) but not Th2 type cytokines (IL-4). Therefore, adding the extruded radish is a more effective method for vegetable soup to increase immunological activity against immune cells.

This study investigated the effect of various freezing and thawing conditions on the quality characteristics of radish. White radish was blanched and cooled down to corresponding freezing temperatures of -20℃, -40℃ and -60℃ and, thereafter, the radish was finally frozen in a -20℃ refrigerator for 24 h. The frozen radish was thawed at 4℃, 25℃ and with running water, radio-frequency thawing machine. As quality parameters, pH, drip loss, hardness, color, and sensory evaluation were evaluated. No effect of freezing and thawing conditions on color, pH, and total bacterial count was observed for the samples. Samples that underwent immersion freezing (-60℃) had lower drip loss and higher hardness than samples in other freezing conditions. Sensory evaluation showed that color, hardness, and overall acceptability increased with a decrease in freezing temperature. These results indicate that the temperature of freezing affects the quality of radish.

Oxidative stress is one of common cause of fatty changes in the liver. Antioxidant capacity was confirmed in various vegetables including black radish (Raphanus sativus L. var niger). Fermentation of vegetables using Lactobacillus plantarum has been known to generate bioactive components. This study was conducted to determine if fermented black radish (FBR) ameliorates oxidative liver injury induced by CCl4 in rats. To accomplish this, FBR (250 and 500 mg/ kg) was orally administered to rats for 7 consecutive days, single CCl4 (1.5 mL/kg) treatment or no treatment orally. Serum chemistry at 24 hours after CCl4 injury showed that FBR (500 mg/kg) significantly reduced the level of both alanine aminotransferase and aspartate aminotransferase in CCl4 exposed rats. Moreover, FBR treatment significantly increased radical-scavenging effects in livers with the reduction of lipid peroxidation in CCl4 exposed rats. Histopathologic findings including Kupffer cell activation in the liver of each group matched those of serum chemistry. Collectively, black radish, through fermentation, exerts hepatoprotective capacity in CCl4 induced liver injury in rats through anti-oxidation.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

상토에 기비로 혼합된 질소 수준이 무 ‘속성대형봄무’ 의 플러그 묘 생장에 미치는 영향을 구명하기 위하여 본 연구를 수행하였다. 펄라이트:코이어더스트:피트모스를 용적기준 30:35:35%의 비율로 조절한 상토를 조제하는 과정에서 0, 100, 250, 500, 750, 1,000 및 1,500mg·L-1 비율로 질소를 기비로써 혼합하고 72구 플러그 트레이에 충전하였다. 이후 무 종자를 파종하고 4주간 재배한 후 지상부 생육과 식물체내 무기원소 함량을 분석하였으며, 상토 추출액의 pH, EC 및 무기원소 농도는 매주 분석하였다. 파종 후 질소 시비수준이 높을수록 pH가 낮고 EC가 높은 경향이었지만, 생장이 진행됨에 따라 모든 처리의 pH가 점차 상승하고 EC가 낮아지는 경향을 보였다. 상토의 EC 및 NH4와 NO3 농도는 파종 2주 후까지 완만하게, 2주 후부터 4주 후까지 급격히 낮아지는 경향을 보였다. 질소시비수준에 따른 무 유묘의 생장반응을 조사한 결과 재배 2주후에는 질소 시비수준이 250mg·L-1 처리의 생장이 가장 우수하고 이보다 낮거나 높은 질소 농도에서 생장이 저조한 2차곡선회귀적 경향을, 그리고 파종 4주 후에는 500mg·L-1 처리에서 생장이 가장 우수하고 높거나 낮은 질소 시비수준에서 생장이 저조한 2차곡선회귀적 경향을 나타냈다. 재배 4주 후 질소 시비수준이 높아질수록 T-N은 높고, K, Mg 및 Ca 함량이 낮아지는 경향을 보였으며, 생장이 우수하였던 250과 500mg·L-1 시비구의 질소 함량이 각각 4.96%와 5.74%였다. 이상의 결과를 요약하면 질소 시비수준을 250mg·L-1 이하로 조절해야 식물체가 어린 시기에 고농도 질소에 의해 생장 억제를 피할 수 있다고 판단하였다.

In order to evaluate CMV resistance of the radish inbred lines, leaves of twenties radish (Raphanus sativus L.) inbred lines were mechanically inoculated with a strain of Cucumber mosaic virus (CMV) systematically infecting radish plants, respectively. The inoculated radish plants were incubated at 22°C±3°C and resistance assessment was examined using symptom development for 4 weeks. Based on the reactions of differential radish inbred lines, 11 radish lines were produced mosaic, mottling, yellowing and severe mosaic symptoms by CMV infection. These results were confirmed by RT-PCR analysis of CMV coat protein gene, suggesting that CMV is responsible for the disease symptoms. In contrast, 9 resistant radish lines did not induce systemic mosaic symptoms on upper leaves and chlorosis in stem tissues for 4 weeks, showing that the radish plants did not express any symptoms by 8 weeks. Further examination of CMV infection in the 9 resistance-candidate radish lines showed no CMV infection in systemic leaves of the 9 radish lines. Taken together, these results suggest that the 9 radish lines are highly resistant to CMV.

Differences in sugar and salt penetrarion rates of radish depending on size and concentration of solution were examined. 2x2x2 and 4x4x4 cm cube-shaped radish examined in different pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix). After 12hr storage, Salt penetration rate of radish cut into 2x2x2 cm was faster than that of 4x4x4 cm in all salt solution. Size dependent sugar penetration showed same tendency with size dependent salt penetration. Also, increase in salt and sugar concentration led to increase in salt and sugar permeation rate.

Because of many benefits from raw seed sprouts, consumers have consumed them largely. However, despite of many benefits, raw sprouts has been implicated in food-borne diseases. The source of food-borne disease related to raw seed sprouts is thought to originate from seeds contaminated by pathogenic bacteria. So, Intense Pulsed Light (IPL), a non-thermal processing method, is an effective device for seeds to maintain microbial safety without loss of seed viability. The objective of this research was to determine the effects on microbial inactivation and quality in radish and wheat seed by IPL treatment and to figure out the correlation between inactivation of seeds and surface roughness value (Ra). At 5th day of germination, the average germination rate and shoot length of radish sprouts by IPL at total fluences of 121 J/cm2 were 95% and 5.8 cm. It was not significant compared to the control group. And log reductions of radish and wheat seeds by IPL showed 1.0 and 1.2, respectively. The results showed radish seeds have higher tolerance to IPL treatment than wheat seed. Also, radish seed had the rougher surface (Ra=2.85 μm) than wheat seed (Ra=0.55 μm). Therefore, IPL can decontaminate microbial population on seeds, but the effectiveness of IPL is dependent on the surface morphology of seeds.

벼룩잎벌레(Phyllotreta striolata)와 무잎벌(Athalia rosae ruficornis)는 제주지역 무에서 돌발적으로 발생하여 피해를 주는 해충이다. 본 연 구는 벼룩잎벌레와 무잎벌 성충의 트랩 색(황색과 청색)과 벼룩잎벌레 집합페로몬(+)-(6R,7S)-himachala-9,11-diene과 기주식물 휘발성 물질 인 allyl isothiocyanate의 혼합물을 이용 두 해충의 발생을 간편하게 예찰하는 방법을 개발하기 위하여 수행하였다. 벼룩잎벌레는 트랩 색에 관 계없이 집합페로몬이 부착된 점착트랩에 더 많은 성충이 유인되었으며, 무잎벌은 황색점착트랩이 청색트랩보다 더 많이 유인되었고 벼룩잎벌레 집합페로몬은 유인량에 관계가 없었다. 따라서 벼룩잎벌레 집합페로몬을 부착한 황색점착트랩을 이용하면 벼룩잎벌레와 무잎벌 성충 발생을 효 율적으로 예찰할 수 있었다. 점착트랩의 높이는 기주식물에 가까울수록 두 해충의 유인수가 많아 기주식물 상단 10 cm 높이로 설치하는 것이 좋 을 것으로 판단되었다. 벼룩잎벌레와 무잎벌의 연간 발생피크는 각각 3회와 5회정도 나타났으며, 두 해충의 첫 주발생시기는 벼룩잎벌레는 3월 중하순, 무잎벌은 4월 중하순이었다. 벼룩잎벌레와 무잎벌 성충의 연간 발생특성을 이용하면 두 해충의 무에서의 피해를 최소화하는데 중요한 정 보로 활용될 것으로 기대된다.

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ( Soowoonjabbang , Jusiksiui , Eumsikbangmunnira , Siuejunsuh , Banchandeungsok , and Buinpilji ) were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans’ cultures via their recipes for kimchi.

본 실험에서는 조리과정(non-blanched, blanched, seasoned) 중 시래기의 항산화 관련 물질 함량과 항산화 활성 및 항균 활성의 변화를 측정하여 한식 고유의 조리법인 나물의 우수성을 알리고자 하였다. 80% ethanol에 추출한 시래기의 수율은 무친 후가 7.55%로 가장 높았으며, 데치기 전이 4.91%를 나타내었고, 데친 후가 0.33%로 가장 낮은 수율을 보였다. 총 폴리페놀 함량은 3.57~129.85 mg GAE/100 g FW 범위로 무친 후 시래기가 129.85±0.62 mg GAE/100 g FW로 가장 높게 나타났으며, 총 플라보노이드 함량에서도 무친 후가 35.56±1.19 mg CHE/100 g FW로 가장 높은 함량을 나타냈다. 4가지의 항산화 실험(DPPH assay, ABTS assay, FRAP assay, Reducing power) 결과, 무친 후 > 데치기 전 > 데친 후 순으로 높은 활성을 보였다. 항균 활성 측정 결과, 데치기 전 시래기에서만 활성이 나타났는데, B. cereus와 E. cloacae 두 균에 대해서 농도 의존적으로 항균 활성을 나타냈고, E. coli와 P. aeruginosa 두 균에 대해서는 10 mg/disc의 농도에서만 각각 9.25 mm, 9 mm의 clear zone을 생성하였다. 상관관계 분석 결과, 총 폴리페놀과 총 플라보노이드 함량이 증가할수록 radical 소거 활성 및 환원력의 활성이 증가하여 시래기에 함유된 총 폴리페놀 및 플라보노이드 함량이 항산화 활성에 중요한 영향을 미치는 것으로 사료된다. 따라서 항균 활성 측면에서는 시래기를 조리하지 않고 섭취하는 것이 좋으나, 건조 나물을 섭취하기 위해서는 특성상 반드시 불린 후 조리하는 작업이 필요하다. 또한 무치거나 조리하는 과정에서 갖은 양념이 첨가되어 항산화 효능이 증가하므로 시래기를 섭취할 경우, 가능하면 장시간 물에 삶는 조리법은 피하고, 무치는 조리법을 사용하는 것이 건강에 이로울 것으로 사료된다.

본 연구는 새로운 뿌리 혹병균 균주의 병원성 차이와 배추와 무의 저항성 차이를 구명하고자 수행하였다. Williams 판별 기주 4종을 이용한 접종 균주들의 race검정에서 기보유 균주는 발병률 64.1-90.6%이 었고, PC91214 균주는 발병률 98.4-100%, 발병도 4.2-4.6를 보여 두 균주 모두 race 4이지만 PC91214 균주가 더 높은 병원성을 보이는 것으로 나타났다. 각 균주별 배추와 무의 시판 품종의 저항성을 조사하였다. 기보유 균주 접종 처리에서 발병률과 발병도를 조사하였는데, 역광 100.0%와 3.1, 매력 100%와 3.9, 노랑봄 100%와 4.8, 춘광 100%와 3.9, 정상 100%와 4.8을 보여 총 5품종에서 강하게 발병하였다. 반면 무는 청대봄무만 발병률 35.9%와 발병도1.0의 극약으로 발병하였고 공시한 무 품종 대부분이 기보유균주에 대하여 저항성인 것으로 확인되었다. 하지만 PC91214 균주 접종 처리에서 모든 배추에서 발병률100.0%와 발병도 3.7–5.0을 보였고, 무의 발병률과 발병도는 강성무 60.9%와 1.5, 관동여름무 98.4%와 3.2, 백봉무 100%와 4.1, 청대봄무 100%와 4.7을 보여 PC91214 균주가 기보유 균주보다 더 강한 병원성과 시판 품종간 차이를 극명하게 나타내었다. 이상의 결과로부터 고랭지 주산지인 평창군에서 기존의 Plasmodiophora brassicae보다 더 강한 병원성을 가진 PC91214 균주가 확인되었다. 또한 배추는 CR 저항성 품종을 포함한 모든 품종이 이병되어 PC91214 균주에 대한 저항성 품종 육성이 시급한 것으로 나타났다. 무는 배추와 달리 PC91214 균주에 대하여 품종간 저항성 수준이 극명한 것으로 나타나 배추와 다른 유전자 및 유전 양식을 가지는 것으로 나타났다.

본 연구에서는 단무지 가공초기인 탈염과정에서 온도변화(5oC, 25oC) 및 CaCl2 첨가(0.6%, w/w) 유무가 탈염 단무지의 품질에 미치는 영향을 조사함으로서, 단무지 품질 변화를 최소화 할 수 있는 기초자료를 제공하고자 하였다. 5oC에서 탈염한 경우 25oC 탈염과 비교하여 탈염기간이 증가하였으며, 특히 탈염기간 후반부에 상대적으로 탈염속도가 늦어지는 것으로 나타났다. 미생물(위생)적 측면에서 5oC 탈염이 바람직하였으며, 탈염시 CaCl2 첨가가 단무지의 총균수를 감소시키지는 않았다. pH 변화의 경우 5oC 탈염에서 감소폭이 적었고, 색깔의 경우 탈염기간동안 전반적으로 큰 변화는 나타나지 않았다. 조직감(굳기)은 5oC에서 CaCl2 처리하지 않고 탈염한 단무지에서 변화(감소)가 가장 적었으며, 25oC, CaCl2 처리한 탈염단무지에서 가장 큰 변화(감소)가 나타났다. 미세구조를 관찰한 결과, 탈염과정에서 CaCl2 처리 시 공극이 커져 구조가 상대적으로 엉성해 짐을 확인하였으며, 온도차에 의한 미세구조차이는 육안으로 구별할 수 없었다. 관능검사결과, 조직감 측면에서는 CaCl2 처리하여 탈염한 단무지를 다소 선호하였으나 비처리시료와 유의적 차이는 나타나지 않았다.

상승 온도와 상승 CO2 농도 처리가 무의 생장량, C/N율, 그리고 식품 일반 영양성분에 미치는 효과를 검토한 결과, 대기 온도보다 2~2.5℃ 범위의 온도 상승은 무의 건물생산을 26~39% 범위의 감소를 가져오며, 대기 CO2 농도가 220~230ppm 상승함에 따라서 건물생산의 감소가 9~15% 범위로 어느 정도 줄어들지만, 온도 상승에 의한 감소 효과를 극복하지 못했다. 온도 상승은 무의 T/R율을 봄에는 86%, 가을에는 60% 증가시켰으며, C/N율을 낮추고, 조단백질, 조지방, 그리고 회분의 함량을 높이는 결과를 나타내었다. 반면에 상승 CO2 처리는 C/N율은 높이고 조단백질, 조섬유, 그리고 회분의 함량을 저하시키는 결과를 나타내었다. 따라서 앞으로 온도 상승과 CO2 농도 상승 정도에 따라 무의 건물생산, T/R율, C/N율, 그리고 일반 영양성분에 상당한 영향을 미칠 것으로 판단된다.

본 연구의 목적은 오미자로부터 순수분리한 리그난이 무의 종자발아 및 유묘생장에 미치는 영향을 조사함으로서 생장조절제와 천연물의 생물검증 방법을 개발하기 위해서 수행하였다. 오미자로부터 순수분리한 schisandrin, schisandrin C, gomisin A 및 gomisin N 등 4종의 리그난이 무 종자의 발아 및 유묘생육에 미치는 영향을 조사하였다. 무 종자를 10-5, 10-6 및 10-7 M의 schisandrin, schisandrin C, gomisin A 및 gomisin N 용액에 1시간 침지 후 발아율을 비교한 결과, 4종의 리그난류 처리는 대조구에 비해 발아속도가 빨랐다. 리그난류의 처리 48시간 후 대조구를 기준으로 하여 발아율의 촉진 또는 억제 효과를 비교한 결과, schisandrin과 gomisin A는 10-6 M의 농도에서, schisandrin C와 gomisin N은 농도가 높을수록 발아율이 억제되는 경향이었다. 리그난이 유묘생육에 미치는 영향을 대조구를 기준으로 하여 생육 촉진 또는 억제 효과를 조사한 결과, 하배축은 gomisin A와 gomisin N의 처리시 10-5 M의 고농도에서, gomisin N의 경우에는 10-6 M에서 생육이 촉진되었으며, 뿌리의 길이는 schisandrin 10-4 M의 고농도에서 가장 길었다. 유식물체당 총 생체중 및 건물중은 10-7 M의 저농도 처리시에 촉진되었으며, schisandrin C는 10-5 M의 고농도 처리시에 생체중과 건물중이 감소하였다. 따라서 오미자로부터 순수분리한 리그난은 종자발아 또는 유묘의 생장을 조절할 수 있는 생장조절제로서 이용가능이 있을 것으로 기대된다.

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.