The term ‘lodging’ in agriculture is usually used when the crops fall from their upright position before harvesting. Various factors may be responsible, including inherent weaknesses in the stem, resulting from low lignin content or small root systems.Weather, such as strong winds or rains, will also likely increase lodging. Insect or disease damage can also weaken the plants, and cultural practices, such as fertilization, irrigation, and cultivation techniques, may increase the risk. Most of the research studies on lodging have been undertaken on cereal crops, but this is also an issue with many vegetable crops, and especially those that require mechanized harvesting. In this review, the issue of lodging in solanaceous vegetable crops is discussed, with an emphasis on the key risk factors and potential areas for future research that can identify damage mitigation strategies.

This study was conducted to assess the genetic variability and correlation of phenotypic characteristics in 12 tomato (Solanum lycopersicum L.) genotypes including 11 WorldVeg and one commercial variety (Pusa Ruby) in Terai (plain) region of Nepal in 2021–2022. This experiment was laid out in a randomized complete block design with three replications. The phenotypic traits, including days to 50% flowering, plant vigor and height, fruit number/plant, fruit yield, fruit weight and diameter, fruit firmness and fruit pericarp thickness, and total soluble solids (TSS) content of the fruits, were studied. Analysis of variance revealed significant differences among the genotypes for all the traits except for plant vigor. The genotype of AVTO1705 resulted the highest fruit yield (2.9 kg/plant) than Pusa Ruby, a commercial check (0.5 kg/plant). The phenotypic coefficient of variation (PCV) was higher than the genotypic coefficient of variation (GCV) for all the traits and PCV values were maximum for the number of fruits, fruit yield, and fruit weight. High PCV, GCV, and genetic advance (GA) were observed for yield, fruit weight, and plant height, respectively, indicating the additive gene effect. High heritability for fruit yield/plant and plant height inferred the phenotypic selection for their genetic improvement. Fruit yield was significantly (P<0.05) positively correlated with the fruit number and fruit weight, and direct selection of these traits are reliable for yield improvement in tomato.

The World Vegetable Center (WorldVeg) maintains the world’s largest public vegetable germplasm collection. The Genebank contains over 65,000 accessions and consists of more than 130 genera and 330 species. It includes around 12,000 accessions of indigenous vegetables. The WorldVeg Korea Office (WKO) has been conducting regional adaptability evaluations in the fields of the National Institute of Horticultural and Herbal Science (NIHHS), with a focus on major solanaceous vegetable crops such as tomato, chili, and bell pepper. As climate change significantly affects vegetable crop productivity, the development of high-performing cultivars, tolerant to various abiotic and biotic stresses with enriched nutrients inside, is essential to enhance agricultural sustainability and human health. In this regard, the evaluation of growth and horticultural characteristics of pepper and tomato accessions from the WorldVeg will help contribute to the generation of new and improved cultivars, to address global challenges that affect food security, sustainability, and adaptation to climate change. Here, we summarize our activities and the results of the regional adaptability evaluation using the WorldVeg accessions of pepper and tomato germplasms.

이 논문은 동계작물 재배면적 배분 비율의 의사결정 요인과 그 영향을 파악하기 위한 재배면적 함수의 구축과 추정에 목적이 있다. 이를 위해 지난 30년 동안(1991~2021) 동계작물 생산 농가의 최적 면적 배분 과정에서 생산물 가격요인과 투입 요소 생산비 요인의 영향을 추정하였다. 분석 결과, 생산물 가격요인으로 작물의 자체 가격 상승은 재배면적을 증가시키고, 대체 작물의 가격 상승은 재배면적을 감소시키는 것으로 나타났다. 한편, 투입 요소 생산비 요인은 작물에 따라 증감의 방향이 혼재되어 영향을 미치는 것으로 나타났다. 따라서 가격 및 투입 요소 비용 변화로 인한 과잉 과소 생산을 방지하고 수급 안정을 도모하기 위해서는 주산지 및 지역별 작목변화와 생산량 예측이 선행되어 수급 정책 수립 시 적극적으로 활용할 필요가 있다.

This study investigates (1) the consumer characteristics of fresh-cut produce in Korea and (2) the expected taste of fresh-cut produce. To accomplish the first goal of this study, food purchase data from household panels collected by the Rural Development Administration from 2017 to 2020 were used. Further, an online survey was conducted about the expected taste regarding fresh-cut fruits and vegetables. The results revealed that younger consumers with more expenses on fresh fruits tend to buy more fresh-cut fruits. Similarly, younger consumers with more expenses on fresh vegetables and higher household incomes tend to purchase more fresh-cut vegetables. Furthermore, consumers expect more convenience from fresh-cut apples but less tastiness from fresh-cut apples than whole apples.

This study aimed to determine the changes in the vitamin B5 content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B5 was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B5 measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B5 content (0.671 mg/ 100 g) among the samples. All cooked vegetables showed lower vitamin B5 content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B5 is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B5. The true retention of vitamin B5 in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals.

Various eco-friendly seed disinfection technologies have been developed due to the increase in the global demand for organic food. In order to produce sustainable and eco-friendly agricultural products in Korea, seed disinfection technologies for the production of wholesome seedlings have been researched in diverse ways compared to how they were examined in advanced countries. Both domestically and internationally, the eco-friendly seed disinfection technologies to secure the horticultural crops have been treated by biological or physical methods, such as hot water treatment with ultrasonic disinfection technology, or applying organic agricultural materials like organic acids in plant extracts. However, from a practical perspective, various applied technologies can be implemented in farm fields to disinfect significant agricultural crops, such as lettuce, Chinese cabbage, radish, watermelon, cucumber, paprika, red pepper, ginger, ginseng, and sesame seeds.

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40°C for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (ΔE) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheatedsteaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

Pest control treatment was carried out using an unmanned automatic pesticide spraying system that can spray pesticides on crops while moving autonomously to control pests in vegetable greenhouse. As a result of examining the control effect on tomato and strawberry on thrips (Frankliniella occidentalis) and greenhouse whitefly (Trialeurodes vaporariorum) pests, 85.6% of yellow flower thrips were found in tomatoes and 87.5% in strawberries, and 81.7% (tomato) and 80.6% (strawberry) of greenhouse whitefly. In addition, the control effect according to the pesticide treatment method showed a control effect of 81.7% of the chemical spraying treatment by manpower and 83.9% of the automatic moving pesticide spraying treatment (F=22.1, p < 0.001). When comparing the control effect between the two treatment sections, there was no significance, but the automatic transfer spraying treatment showed a 2.2% higher effect. On the other hand, as a result of comparing the spraying time of the drug, the automatic unmanned control sprayer had a spraying time of 5 min/10a, which took about 25 min less than the conventional manpower spraying time of 25－30 min/10a. Based on these results, it was judged that the automatic transfer spraying method could be usefully used for efficient pest control in the facility greenhouse during the peak period of development.

국내에서 유통되고 있는 혼합채소샐러드류, 신선과일 및 냉동과일에 대해 미생물 오염도를 식품군별, 지역별, 분기별로 비교 분석하였다. 식품군 별로 일반세균수는 혼합 채소샐러드에서 가장 높은 6.48 log CFU/g, 신선과일은 5.07 log CFU/g, 냉동과일은3.78 log CFU/g 수준으로 나타났다. 분기별 일반세균수를 비교 분석한 결과에서는 1분기 오염도는 5.12 log CFU/g, 2분기는 6.26 log CFU/g, 3분기는 5.73 log CFU/g, 4분기는 4.42 log CFU/g으로 확인되어 외부온도가 높은 2,3분기에서 조금 더 높은 일반 세균수가 관찰되었다. 지역별 일반세균수의 오염은 5.26- 5.47 log CFU/g으로 수준으로 지역별 차이는 확인되지 않았다. 대장균군의 경우 1.98-3.93 log CFU/g으로 나타났고, E. coli의 경우 혼합채소샐러드 27점 중 3점에서 평균 1.38 log CFU/g으로 검출되었다. 이러한 결과를 종합할 때 혼합채소샐러드와 신선과일은 Solberg 등21)이 제시한 비가열 식품의 일반세균 기준치(3 log CFU/g)를 초과한 것으로 확인되었고, 3점의 신선과일 시료에서 대장균이 검출 되어 샐러드류 및 신선과일의 원료의 안전성과 제조 및 유통 단계에서의 위생관리가 보다 철저히 수행되어야 할 것으로 판단된다.

최근, 소비자들이 건강관리에 대한 관심과 중요도가 높아짐 에 따라 화학적인 농약을 사용하지 않은 유기농 천연 식품을 선호하게 되었다. 새싹 채소는 건강증진과 암, 심혈관질환 등의 질병을 예방하는 효과가 있어, 고기능성이고 안전한 식품 인 새싹 채소의 소비가 크게 증가하고 있는 추세이다. 이 연구의 목적은 여러가지 새싹 채소 7종의 생육 그리고 생리활성 물질 함량에 대한 광의 영향을 조사하는 것이다. 새싹 채소용 케일, 다채, 브로콜리, 적양배추, 알팔파, 홍빛 열무 그리고 무 종자를 파종한 뒤 새싹들을 광조건(20°C, RGB 6:1:3, 130μmol ·m-2·s-1, 12시간 광주기), 암조건 아래에서 각각 7일간 재배하였다. 처리 후 4일째부터 7일째까지 1일 간격으로 샘플을 채 취하였고 생체중과 건물중, 초장, 총 페놀 함량, 항산화도를 측정하였다. Brassica 종(케일, 다채, 브로콜리, 적양배추)과 Medicago 종(알팔파)은 암조건에서 생체중 값이 유의적으로 높았지만 생리활성 물질 함량은 광조건에서 유의적으로 증대 되었다. 이에 반해 Raphanus 속(홍빛 열무, 무)는 광조건에서 생체중이 유의적으로 증대되었지만 생리활성 물질 함량은 암 조건에서 유의적으로 높은 값을 나타내었다. 다양한 새싹 채소의 생육과 생리활성 물질 함량 사이에서 음의 상관관계가 관찰되었다. 본 연구는 다양한 새싹 채소의 생육 및 영양학적 가치에 대한 광의 영향을 확인하였고 고품질의 새싹 채소를 생산하는데 있어 수확시기의 중요성을 강조한다.

The purpose of this study was to investigate the contents of apigenin and luteolin in vegetables mainly distributed and consumed in Korea. In this study, the contents of apigenin, apigenin-7-O-glucoside, luteolin, and luteolin-7-O-glucoside in vegetables were surveyed by using liquid chromatography coupled to mass spectrometry (LC-MS/MS). According to the analysis of 27 items (91 samples) in vegetables, the content of total apigenin (the sum of apigenin and apigenin-7-O-glucoside) was quantified in 8 out of the 27 items in vegetables, followed by pepper leaves, parsley, celery, chamnamul, foremost mugwort, and perilla leaves. The content of total luteolin (the sum of luteolin and luteolin-7-O-glucoside) was found in 11 of the 27 items in vegetables, followed by pepper leaves, dandelion, celery, red lettuce, foremost mugwort, and perilla leaves. Celery was divided into stalks and leaves for comparing the contents of apigenin and luteolin. Celery showed higher contents of apigenin and luteolin in leaves than in stalks.

This study aimed to analyze the periodic prevalence of the vegetables during the Joseon era with JoseonWangjoSilrok as a reference. The JoseonWangjoSilrok articles were collected from the Guksapyeonchanwewonhwe site, using web-crawling techniques to extract the relevant information. Out of 384,582 search results, 9,560 articles with vegetable-related keywords were found. According to the annual average vegetable recordings during the regimes of various kings, there were two peaking curves in the 15th and 18th centuryJoseon. The found was: 2,750 in the 18th century, 2,529 in the 15th century, 1,424 in the 16th century, and 1,018 in the 19th century. A Variable Interest Index was designed to ascertain the interestin vegetables of the 27 Joseon kings. The king most interested in vegetables was the 19th king Sookjong. The second most interested king was Youngjo. There were 5,105 vegetable-related findings within the JoseonWangjoSilrok related to specific species and categories of vegetables. Among the words found: 1,194 were stem-leaves vegetables (23.39%), 1,017 were root vegetables (19.92%), 1,148 were flower-fruit vegetables (22.49%), 1,144 were spice vegetables (22.41%), 95 were mushrooms (1.86%), and 507 were seaweeds (9.93%). Statistical analysis using ANOVA revealed the chronological factors that affected the vegetables’ prevalence index.

본 연구는 광전환필름에 의해 변형된 태양광 하에서 채소류의 묘소질과 광합성 특성에 미치는 영향을 구명하기위해 수행 되었다. 상추와 배추, 오이 종자를 원예용 상토로 충진된 50구 플러그 트레이에 파종하고, 광전환 필름(SCF)과 상업용 폴리 에틸렌 필름(대조군) 하에서 재배하였다. 대조군 대비 SCF에 투과된 태양광 스펙트럼은 청-녹색광은 감소하고, 적색광은 증가했으며 R/FR 비와 R/B 비가 증가하여 묘의 광합성과 생육, 형태형성 측면에서 영향을 미치기에 충분한 수준이었다. 광합성속도는 SCF 하에서 자란 배추와 오이 묘에서 유의적으 로 증가했으며, 최대 광합성속도는 각각 23%, 19% 높게 나타 났다. 상추의 경우, SCF 처리구에서 생육이 유의적으로 감소 하였으며 도장하였다. SCF 필름 하에서 자란 배추의 경우, 형태적인 차이는 없었으나 잎의 건물중이 증가하여 묘의 충실도가 유의적으로 증가했고 왜화율은 10%로 나타났다. SCF 처리구의 오이 묘는 생육에 차이는 없었으나 엽병 및 초장이 유의적으로 감소하여 왜화율이 24%로 높게 나타났다. 결론적 으로 SCF에 의해 변형된 태양광 스펙트럼은 배추와 오이 묘의 광합성 효율을 증가시키고 묘소질을 향상시켰다고 판단되었다.

본 연구는 산채을 활용한 어린잎 혼합 포장 상품의 개발하기 위해 기존 어린잎채소에 많이 사용되고 있는 어린잎 적로메인 상추(Lactuca sativa ‘Red romaine’)에 어린잎 산채로 갯기름 나물(Peucedanum japoincum Thunberg)과 곤달비(Ligularia stenocephala)을 혼합하여 적합한 비율을 알아보고자 수행하 였다. 적로메인과 산채의 혼합비율은 적로메인0 : 갯기름5 : 곤 달비5(R0:P5:L5), 적로메인3.3 : 갯기름3.3 : 곤달비3.3(R3.3: P3.3:L3.3), 적로메인5 : 갯기름2.5 : 곤달비2.5(R5:P2.5:L2.5), 적로메인8 : 갯기름1 : 곤달비1(R8:P1:L1), 적로메인10 : 갯기름0 : 곤달비0(R10:P0:L0)으로 처리하였다. 모든 처리구는 OTR(Oxygen transmission rate) 10,000cc·m -2 ·day -1 ·atm -1 필름으로 포장하여 2°C/85%RH 저온고에서 27일간 저장하며 생체중 감소율, 포장내 이산화탄소/산소/에틸렌 농도, 외관, 엽록소 함량, 색도를 조사하였다. 생체중은 R8:P1:L1 처리구가 0.4% 미만의 가장 낮은 감소율을 보였고, 이를 제외한 나머지 처리구들은 0.5% 내외의 수치를 나타내었으나 통계적 유의성은 없었다. 포장내 산소와 이산화탄소 농도는 작물의 호흡률에 영향을 받았는데, 호흡률이 낮았던 상추의 혼합 비율이 높아질수록 포장내 산소농도가 높았고, 이산화탄소 농도는 낮았다. 산소농도는 15일이후 크게 감소하였으나, 16%이상은 유지되었고, 이와 반대로 이산화탄소 농도의 경우 15일까지 1-4%로 유지되다가 서서히 증가하여 27일차에 는 2-5%로 증가하였다. 에틸렌 농도는 저장 종료일까지 3-6μL·L -1 내외의 농도를 유지하였다. 저장 종료일의 외관상 품질은 모든 처리구가 상품성 한계점인 3점에 다소 못 미치는 정도를 보였다. 엽록소 함량(SPAD)은 처리구간 통계적 유의성은 없었으나, 적로메인과 곤달비의 경우 R8:P1:L1 처리구에서, 갯기름나물은 R5:P2.5:L2.5과 R8:P1:L1처리구에서 가장 적게 감소하였다. Heat map으로 비교한 3가지 작물의 엽색(L * , a * , b * , chroma)은 R5:P2.5:L2.5와 R8:P1:L1 처리구에서 저장 후 가장 변화가 적었다. 이중 R8:P1:L1 처리구는 엽록 소 함량도 가장 높게 유지되었으며 포장내 에틸렌 농도도 2번째로 낮았고 이산화탄소 농도는 2-3% 수준을 유지하였다. 따라서 적로메인 8, 곤달비 1, 갯기름 1(R8:P1:L1)의 혼합한 비율이 이 3가지 작물의 어린잎 혼합 포장에 가장 적합한 것으로 판단된다.