Preventive Nutrition and Food Science
- 제4권4호
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- Pages.241-245
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- 1999
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Fermentation and Quality of Kimchi Prepared wth Chiness Cabbages Harvested from Field and Hydroponic Cultivation
- Kim, Soon -Dong (Department of Food Science and Technology, Catholic University) ;
- Kim, Mee -Kyung (Department of Food Science and Technology, Catholic University) ;
- Youn, Kwang -Sup (Department of Food Science and Technology, Catholic University) ;
- No, Hong-Kyoon (Department of Food Science and Technology, Catholic University) ;
- Han, Duck-Chul (Hanwha Merchandise Research Institute)
- 발행 : 1999.12.01
초록
The potential of hydroponic cultivated Chinese cabbage as a kimchi material was evaluated. The hydroponic-grown (HG) Chinese cabbage was heavier in weight, taller in height, wider in width, but less in number of leaves compared with the field-grown (FG) Chinese cabbage. The former showed higher contents of calcium, iron, vitamin A and niacin, and lower lipid and vitamin C than the latter. During fermentation of 28 days at 1