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.

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.

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.

The purpose of this study was to investigate the prevalence, toxin gene profiles, and enterotoxin producing ability of Bacillus cereus isolated from environment-friendly vegetables and good agricultural practices (GAP) vegetables. A total of 49 vegetables including 40 environment-friendly vegetables and 9 GAP vegetables were tested. The Vitek 2 system was used to identify B. cereus and the PCR was used to detect 6 toxin genes, respectively. B. cereus was detected in 34 (69.3%) of 49 vegetables and the prevalence of B. cereus in GAP vegetables (44.4%) was lower than in the environment-friendly vegetables (75.0%). The detection rates of entFM, nheA, hblC, and cytK enterotoxin genes, respectively, among all isolates were 100%, 97.0%, 88.2%, and 73.5%, respectively. All of the isolates had at least one or more enterotoxin gene and 20 isolates (58.8%) had hemolysin BL enterotoxin producing ability. The risk of food poisoning from the environment-friendly vegetables and the GAP vegetables has been shown as constant. Thus, it is necessary to expand the supply of GAP vegetables showing lower B. cereus contamination than the environment-friendly vegetables. The characteristics of the environment-friendly vegetables and the GAP vegetables that must be consumed after cleaning should be disseminated to consumers regarding food poisoning prevention.

The purpose of this study was to determine the difference in vitamin B6 content according to the varieties, regions, and harvest times of vegetables and fruits in Korea using high performance liquid chromatography. We verified the accuracy of the analytical method with standard reference material 1849a and achieved reliability for internal analysis quality control with a mixture of cereal, whole wheat, and flour. As a result of the analysis, vitamin B6 contents (μg/100 g) were 6.9~86.5 in peppers, 5.1~17.2 in paprika, 4.4~5.0 in strawberries, 4.0~52.9 in tomatoes, 7.7~7.8 in Chinese cabbage, 17.3~23.3 in radishes, 13.4~37.6 in apples, 2.3~12.7 in peaches, and 3.7~12.7 in grapes. In general, the difference in vitamin B6 content showed by varieties, harvest times, and regions. Peppers showed the most difference as 79.6 μg/100 g among the varieties, and apples showed a difference as 22.8 μg/100 g by regions. According to the harvest times in grape ‘Mihwang’, there was a difference of 7.5 μg/100 g. We will collect an amount of nutritional data on various food materials, and continue to build a reliable and integrated nutritional database. And then the database will be used in the 10th revision of the Korean Food Composition Table.

Revision work on the Codex Classification of Foods and Animal Feeds was undertaken in 2007 and presently, revisions for most food groups have been completed. For vegetables, the work was conducted during 2014-2017, and the final draft revision was adopted by the 40th Codex Alimentarius Commission (2017). Here, the revised classification of vegetable commodities is introduced in order to be utilized in various food-related fields, in particular, food safety regulation. The revised classification is briefly summarized as follows: Codex classified vegetables into 10 groups (Group 009-018): bulb vegetables (Group 009), Brassica vegetables (except Brassica leafy vegetables) (Group 010), fruiting vegetables, Cucurbits (Group 011), fruiting vegetables, other than Cucurbits (Group 012), leafy vegetables (including Brassica leafy vegetables) (Group 013), legume vegetables (Group 014), pulses (Group 015), root and tuber vegetables (Group 016), stalk and stem vegetables (Group 017) and edible fungi (Group 018). The groups are further divided into a total of 33 subgroups. In the Classification, 430 different commodity codes are assigned to vegetable commodities. Meanwhile, Korea's Ministry of Food and Drug Safety (MFDS) does not include potatoes, beans and mushrooms within a vegetable group. In addition, the MFDS divides one vegetable group into six subgroups including flowerhead Brassicas, leafy vegetables, stalk and stem vegetables, root and tuber vegetables, fruiting vegetables, Cucurbits, and fruiting vegetables other than Cucurbits. Therefore, care is needed in using the Codex Classification.

본 연구에서는 항산화 활성이 높은 채소류를 혼합한 천연 발효식초의 제조 공정 확립을 연구목적으로 하여 채소류 6종의 생리학적 특성 조사 및 최적 배합 비율을 연구하였다. 이를 바탕으로 선정한 3종의 블랙베리, 케일, 당근을 적정 비율로 혼합하여 천연 발효식초 기술 개발과 함께 항산화 활성의 변화를 분석하였다. 따라서 블랙베리, 케일, 당근으로 배합비율과 공정 순서를 달리하여 AF-1부터 AF-6까지 시험구를 제조한 후 알코올발효 시켜 일반성분을 분석한 결과 케일과 당근 즉, 채소류를 10%(v/v) 첨가한 AF-1, AF-3, AF-5에서 pH 약 3.52와 산도 약 3.31%로 측정되었으며, 채소류를 20%(v/v) 첨가한 AF-2, AF-4, AF-6에서 pH 약 3.59와 산도 약 3.12%로 측정되었다. 알코올함량은 AF-1과 AF-2가 10.42%, 10.40% 순으로 높게 측정되어 비슷한 수준의 pH와 산도를 바탕으로 알코올 함량이 높게 측정된 AF-1과 AF-2를 최적 배합비율 및 발효공정으로 결정하였다. 이어 초산발효를 진행한 후 페놀성화합물을 측정한 결과 AAF-1이 14.95mg/100mL, AAF-2가 15.49mg/100mL로 측정되었으며, DPPH radical 소거능은 AAF-1이 40.48%, AAF-2가 53.97%로 측정되었다. ABTS′+ radical 소거능 또한 AAF-2가 65.02%로 측정되어 55.53%의 AAF-1보다 높게 나타나 유의적인 결과를 확인 할 수 있었다. 따라서 산도 7.00% 이상의 초산발효물 2종 중 명도(L)가 높고 총페놀성화합물 및 항산화 활성이 높은 AAF-2를 채소류 혼합 블랙베리 식초로 최종 선발하여 채소류 혼합 발효식초의 개발 가능성을 모색하였다.

톱다리개미허리노린재는 유기 콩 재배지에서 콩 꼬투리를 가해하여 큰 피해를 주는 해충이다. 그러나 이들은 이동성이 크고 살충효과가 높은 유기농업자재가 부족하기 때문에 방제에 어려움을 겪고 있다. 또한 유기농가에서 고추 등 양념채소류 추출물을 자가제조하여 해충방제제로 활용하고 있으나 살충효과 및 유효 성분에 대한 과학적 평가가 이루어지지 않고 있다. 본 연구는 톱다리개미허리노린재에 대한 양념채소류 추출물의 방제제로서의 활용가능성을 평가하기 위하여 포장에서 기피활성을 조사하였다. 대상 양념채소류 추출물은 마늘, 생강, 파, 고추, 고추씨를 재료로 사용하였으며, 3L의 담금주(35% 알콜)에 1.6kg의 생체(마늘, 생강, 파) 및 건체(고추, 고추씨)를 침지하여 활성성분을 추출하였고, 2개월 보관 후 시험에 사용하였다. 전북 완주군 국립농업과학원 내 시험포장(2000㎡)에 대원콩 유묘를 50cm 간격으로 이랑 당 한 줄로 정식하였으며, 톱다리개미허리노린재 포장내 유입시기인 2015년 8월 26일부터 9월 24일까지 4회에 걸쳐 양념채소류 추출물을 살포하고 처리 1일 후에 처리별 주당 밀도를 조사하였다. 그 결과, 콩 포장에서 노린재류가 주로 유입되는 8월 27일에는 무처리에서 톱다리개미허리노린재의 밀도가 1.06마리/주로 높은 반면 고추추출물에서는 톱다리개미허리노린재가 발생하지 않았으며, 고추씨와 생강 대파추출물 살포처리구에서는 0.06마리/주로 낮게 발생하였다. 처리 별 콩 수확 후 톱다리개미허리노린재에 의한 콩 피해 립율을 조사한 결과 고추, 고추씨, 대파추출물에서 무처리 대비 낮게 조사되어 초기 톱다리개미허리노린재 밀도와 유사한 경향을 보였다. 본 연구를 통하여 고추 및 대파 추출물의 톱다리개미허리노린재 관리를 위한 농자재로서의 가능성이 있음을 확인할 수 있었다

1. 본 연구는 중국 산동성의 평도시(平度市) 및 신강성 집단 재배농장을 대상으로 주요 채소 농산물인 고추, 마늘, 양파에 대하여 한국과 중국의 생산 관리체계 및 기술 수준을 비교·분 석하였다. 2. 고추의 경우 한국은 묘를 구입하여 정식하는 비율이 높 지만 중국은 대부분 자가 채종 후 자가 육묘를 하는 체계이다. 가장 특징적인 것은 한국은 수확을 10일 간격으로 5 ~ 6회 하 지만, 중국은 일시 수확하여 수확노동력을 줄이고 있다. 고추 의 경영비와 생산비 비교에서는 각각 한국이 3,975원/kg, 11,686원/kg이며, 중국은 519원/kg, 1,895원/kg으로 한국의 경 영비가 7.3배, 생산비는 6.2배 차이가 나는 것으로 조사되었다. 3. 중국의 마늘 파종량은 한국에 비해 3배 이상으로 밀식파 종을 한다. 재배 이랑은 한국은 넓은 이랑이며, 중국은 2줄 좁 은 이랑에서 재배 하고 있다. 멀칭은 한국이 기계멀칭을 64% 하고 있으나 중국은 인력을 이용한 멀칭을 하고 있다 마늘의 경영비와 생산비 비교에서는 각각 한국이 1,128원/kg, 2,049원 /kg이며, 중국은 310원/kg, 686원/kg으로 경영비는 3.6배, 생산 비는 3.0배 차이가 나는 것으로 분석되었다. 4. 양파는 중국이 한국보다 경지기반은 좋으나 호당 경지면 적은 0.14 ha로 매우 영세하다. 한국은 복비와 유기질 비료를 사용하고 방제를 3 ~ 5회하는 반면, 중국은 계분을 사용하고, 살균, 살충, 제초 방제는 1회만 실시하고 있다. 육묘는 중국과 한국이 모두 구입종자를 이용한 자가 육묘를 하는 동일한 생 산체계이다. 양파의 경영비와 생산비 비교에서는 각각 한국이 199원/kg, 334원/kg이며, 중국은 46원/kg, 98원/kg으로 한국보다 경영비 는 4.3배, 생산비는 3.4배 차이가 있은 것으로 나타났다.

항산화 기능은 암이나 심혈관질환 발생을 억제하는 것으로 보고되고 있어서 다양한 식물들에 대해서 항산화 효 과가 연구되고 있다. 그러나, 채소류에 대해서는 항산화 효과에 대한 광범위한 조사는 이루어지지 않아 단지 몇몇 천연 항산화제만이 식품 산업에서 이용되고 있다. 따라서, 본 연구에서는 식품 산업에서 다양한 천연 항산화제를 이용 할 수 있도록, 여러 가지 채소류에 대해 항산화 활성을 조사하여 채소류 중 항산화 효과에 대한 과학적 자료를 제공하기 위해 수행되었다. 24 품목의 채소류를 대상으로 총 275개의 시료를 구입하여 항산화 효과를 측정하였다. 총 페놀 함량(TPCs)은 gallic acid를 대조 표준용액으로 Folin- Ciocalteu 시약을 사용하여 비색법으로 측정하였으며 DPPH 라디컬 소거능은 IC50(DPPH 라디칼을 50% 저해하는데 필요한 추출물의 농도) 농도로 측정하였다. 조사 결과 여러 가지 채소류에 대한 총 페놀 함량은 0.32~49.26 μg/kg 였으며 DPPH 라디컬 소거 활성은 0.0~2.43 mg/mL로 조사 되었다. 본 연구에서 조사된 채소류 중 항산화 효과가 가장 좋은 채소는 2가지 항산화 측정 방법에서 모두 마늘 이였다.

This study was carried out as a survey on the level of lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in 5 items of agricultural products (lettuce, pumpkin, head lettuce, cabbage and crown daisy) for which safety guidelines are not yet established in Korea. The 407 samples were collected from local markets in 9 regional places and the levels of metals were measured by ICP-MS and mercury analyzer. The average levels of Pb, Cd, As and Hg were 0.026, 0.018 ,0.008 and 0.003 mg/kg for lettuce, 0.002, 0.001, 0.001 and 0.0006 mg/kg for pumpkin, 0.002, 0.005, 0.001 and 0.0005 mg/kg for head lettuce, 0.001, 0.002, 0.0002 and 0.0006 mg/kg for cabbage and 0.022, 0.014, 0.006 and 0.004 mg/kg for crown daisy. For risk assessment, the daily dietary exposures of Pb, Cd and Hg by intake of these agricultural products were calculated and compared with PTWI (provisional tolerable weekly intake) established by JECFA. The daily dietary exposure of heavy metals by intake of these agricultural products were 0.13, 0.56 and 0.09% of PTWI, respectively. These monitoring results will be utilized as fundamental data for the establishment of Korean standards of Pb, Cd, As and Hg in 5 items of agricultural products and valuable source for DB construction for science-based safety control of heavy metals in foods including agricultural products.

전북지역에서 재배되는 시설 채소류 5과 20종의 작물을 대상으로 해충 종류 및 발생양상을 조사한 결과 총 22과 39종의 해충이 발생하였다. 명아주과에서는 대만총채벌레 등 7과 10종, 십자화과는 16과 25종, 미나리과는 9과 10종, 백합과는 6과 7종, 국화과는 13과 21종의 해충이 조사되었다. 파밤나방과 담배거세미나방은 5개 과의 채소 모두에서 발생하였고, 대만총채벌레, 온실가루이, 복숭아혹진딧물, 완두굴파리는 백합과(파, 부추)를 제외한 4개과 채소에서 모두 발생하는 것으로 조사되었으며, 반면에 흰띠명나방을 포함한 13종의 해충은 각각 1개과의 채소에서만 발생하였다. 명아주과에서는 복숭아혹진딧물과 흰띠명나방, 파밤나방, 담배거세미나방 4종이 주요해충이었으며, 알락수염노린재, 온실가루이, 완두굴파리, 양배추은무늬밤나방 4종은 미기록해충이었다. 배추과에서는 양배추가루진딧물, 복숭아혹진딧물, 좁은가슴잎벌레, 배추벼룩잎벌레, 배추좀나방, 배추순나방, 담배거세미나방, 배추흰나비, 무잎벌 9종에 의한 피해가 컸고, 대만총채벌레를 포함한 6종은 미기록 해충이었다. 미나리과에서는 해충 발생에 의한 피해는 크지 않았으며, 차응애, 대만총채벌레, 온실가루이, 담배거세미나방, 완두굴파리는 미기록 해충이다. 백합과 주요해충은 파총채벌레, 파좀나방, 파밤나방, 파굴파리 4종이었다. 국화과에서는 담배거세미나방을 제외하고 피해가 큰 해충은 없었다

A total of 187 samples of leafy vegetables and fruits were acquired at traditional markets and department stores in Seoul, Korea. Samples were tested for microorganism distributions and for the presence of pathogenic bacteria. The aerobic mesophilic counts ranged between 2.5 and 9.4 log CFU/g, with the highest count recorded from the dropwort. Counts of psychrotrophic microorganisms were as high as those of the mesophilic microorganisms. Total coliform populations between 1.0 and 7.8 log CFU/g were found in 90.9% of the samples. Microbiological counts for fruits were very low. Escherichia coli was isolated in 24 (12.8%) samples. Staphylococcus aureus and Clostridium perfringens contamination were found in 15 (8.0%) and 20 (10.7%) samples. Salmonella species and Listeria monocytogenes were detected in 2.7 and 0.5% of samples, respectively. Among the total 187 samples, 8 samples were contaminated by more than two pathogens. E. coli O157:H7 was not detected in any of the samples. The microbial contamination levels determined in the present study may be used as the primary data to execute microbial risk assessment of fresh vegetables and fruits.

Thermally processed vegetables have long been considered to have lower nutritional values compared to fresh produce. This consideration is based on the fact that ascorbic acid(vitamin C) or other thermolabile compounds may lose their activity due to oxidation or by consequence of leaching into the water during home cooking or industrial processing, such as by blanching. In this study, major agricultural products such as carrots, broccoli, and potatoes were exposed to steam treatments of different types. Then, changes in color and levels of ascorbic acid, carotene, and moisture in the fresh and steam processed vegetable samples were measured and evaluated. The results clearly showed that steam-processing using a natural convection type method was superior to the other treatments in terms of quality, including color and nutrient retention, among all the vegetables tested.

This research was carried out as a survey on the contents of Lead (Pb) and Cadmium (Cd) in 5 type agricultural products unestablished safety guideline in Korea. The average levels of Pb: onion 0.010 mg/kg, cucumber 0.018 mg/kg, garlic 0.012 mg/kg, green pepper 0.027 mg/kg, sesame 0.029 mg/kg. The average levels of Cd: onion 0.006 mg/kg, cucumber 0.002 mg/kg, garlic 0.008 mg/kg, green pepper 0.011 mg/kg, sesame 0.024 mg/kg. The present result of this study showed that Pb and Cd contents in the whole samples were less than the maximum residual levels of the codex standard. The levels of exposure assessment for Pb and Cd by intake from vegetables and sesame were merely at 1.3 × 10−⁴(mean) ~5.1 × 10−⁴(95th percentiles) μg/kg bw/day for Pb, 7.5 × 10−5(mean)~3.6 × 10−⁴(95th percentiles) μg/kg bw/day for Cd. The data from this research will be valuable source for database construction for science-based safety control and management for the trace metal contamination in food including agricultural products.

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~60℃ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.