Kimchi Fermentability of the Spring Chinese Cabbage

봄배추 품종별(品種別) 김치가공적성(加工適性)

In order to compare Kimchi fermentability of Chinese cabbage cultivars, five cultivars grown in Korea were fermented in 3% NaCl. The measurements were done for both the fermenting properties: bacterial growth, $CO_2$ generation, acid production, dissolved oxygen, pH changes in the fermenting broth and extractable sugars form the cabbage tissue and salt solution, respectively. The measured values were scorized to evaluate the cultivar's fitness to Kimchi processing. The most rapid cultivar is Naeseu Baekno and the lowest one is Mussang.

한국(韓國)에서 재배(栽培)되고 있는 봄배추 5개품종(個品種)의 김치 가공적성(加工適性)을 조사(調査)하기 위하여 배추편(片)을 3% NaCl용액에서 발효(醱酵)시켜 미생물(微生物)의 농도(濃度), 산생성량(酸生成量), pH 용존산소량(溶存酸素量), 조직성분(組織成分)의 용출량(溶出量)등을 측정비교(測定比較)하였다. 측청치(測定値)들을 평점화(評點化)하여 품종별(品種別)로 비교(比較)하므로서 가공절성(加工適性)을 판별(判別)하였으며 내서백노, 77가락은 속숙성품종(速熟成品種)이었고 무쌍은 저속(低速) 숙성품종(熟成品種)이었다.