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Determination of the Calcium Contents of Vegetables Sprayed with Liquid Calcium Fertilizer and Fermentation Characteristics of Kimchi using Ca-treated Korean cabbage  

Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University)
Lee, Sang-Hwa (Regional Innovation Center, Seowon University)
Kim, Bok-Hee (Regional Innovation Center, Seowon University)
Publication Information
KSBB Journal / v.22, no.4, 2007 , pp. 255-259 More about this Journal
Abstract
Liquid calcium fertilizer evenly dispersed has been prepared using calcium carbonate powder and several surfactants. The calcium contents of nine fruits and vegetables were compared after spraying the liquid fertilizer onto the leaf of them six times for 2 months. The calcium contents of cabbage and potato increased to 155% and 154%, respectively. In addition, by virtue of the relatively high contents of calcium, rigidities of the texture were also increased, which would result in higher value-added vegetables. Kimchi was prepared using a Korean cabbage sprayed with the liquid calcium fertilizer and its fermentation characteristics were analyzed. A sensory evaluation has been performed to give the best result for a calcium Kimchi fermented for 14 days.
Keywords
Liquid calcium fertilizer; fermentation; kimchi; korean cabbage;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
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