Quality Changes in Brined Baechu Cabbage using Different Types of Polyethylene Film, and Salt Content during Storage |
Kim, Young-Wook
(Department of Food Science and Nutrition, Pusan National University)
Jung, Ji-Kang (Department of Food Science and Nutrition, Pusan National University) Cho, Young-Jin (Department of Fermented Food Science, Seoul University of Venture & Information) Lee, Sun-Jin (Department of Fermented Food Science, Seoul University of Venture & Information) Kim, So-Hee (School of Culinary Art & Baking Technology, Dong Ju College) Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University) Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture & Information) |
1 | Han, E.S., Seok, M.S. and Park, J.H. (1998) Quality changes of salted Baechu with packaging methods during long term storage. Kor. J. Food Sci. Technol., 30, 1307-1311 |
2 | Kang, E.J., Jeong, S.T., Lim, B.S. and Jo, J.S. (1999) Quality changes in winter Chinese cabbage with various storage methods. Kor. J. Postharvest Sci. Technol., 6, 173-178 |
3 | Chun, J.K. (1981) Kimchi fermentability of spring Chinese cabbage. J. Kor. Agri. Chem. Soc., 24, 194-199 |
4 | Koh, H.Y. and Choi, D.S. (1996) Effect of calcium treatments on storage quality of salted Chinese cabbages. Kor. J. Postharvest Sci. Technol., 3, 1-5 |
5 | Han, E.S., Seok, M.S., Park, J.H., Jo, M.S. and Lee, H.J. (1998) Quality changes of brine during brine salting of highland Baechu. Food. Eng. Prog., 2, 85-89 |
6 | Ku, Y.S., Kim, M.K., Kim, M.J. and Kim, M.S. (1997) Quality of Kimchi fermented with various salt concentration. Kor. J. Food Sci. Technol., 9, 65-69 |
7 | Cho, E.J., Lee, S.M. and Park, K.Y. (1998) Standardization of kinds of ingredient in Chinese cabbage Kimchi. Kor. J. Food Sci. Technol., 9, 1228-1235 |
8 | Lee, W.O., Yun, H.S., Jeong, H., Lee, K.H., Cho, K.H. and Kim, M.S. (2003) Development of corrugated fiberboard box for cold-chain distribution of Chinese cabbage. Kor. J. Food Preserv., 10, 23-27 |
9 | Kim, S.D., Park, H.D. and Kim, M.K. (1997) Morphological characteristics and composition of cell wall polysaccharides of brassica campestris var. perkinensis (Baechu). Kor. J. Postharvest Sci. Technol., 4, 301-309 |
10 | Ha, J.O. and Park, K.Y. (1998) Comparison of mineral contents and external structure of various salts. J. Kor. Soc. Food Nutr., 27, 413-418 |
11 | Kim, B.S., Kim, M.J., Kim, O.W. and Kim, G.H. (2001) Quality changes of winter Chinese cabbage by different packing and loading during cold storage. Kor. J. Postharvest Sci. Technol., 8, 30-36 |
12 | Han, E.S., Seok, M.S. and Park, J.H. (1998) Changes characteristics in salted Baechu(Chinese cabbage) and its exudate during long term storage. Kor. J. Postharvest Sci. Technol., 5, 165-169 |
13 | Wang, C.Y. (1985) Effect of low atmosphere on posthavest quality of Chinese cabbage, cucumber and eggplants. In:(ed). Blankenship S.M. Controlled atmosphere for storage and transport of perishable agricultural commodities. Department of Horticultural Science, NC State University, 142-149 |
14 | Han, E.S. (1993) Salting storage method of highland Chinese cabbage for Kimchi. Kor. J. Food Sci. Technol., 25, 118-122 |
15 | Han, E.S., Seok, M.S., Park, J.H. and Lee, H.J. (1996) Quality changes of salted Cabbage with the package pressure and storage temperature. Kor. J. Food Sci. Technol., 28, 650-656 |
16 | Kim, J,S., Choi, J.W., Chung, D.S., Lim, C.I., Park, S.H., Lee, Y.S., Lim, S.C. and Chun, C.H. (2007) Cold storage, packing and salting treatments affecting the quality characteristics of winter Chinese cabbages. Kor. J. Food Preserv., 14, 24-29 |
17 | Mheen, T.I. and Kwon, T.W. (1984) Effect of temperature and salt concentration on Kimchi fermentation. Kor. J. Food Sci. Technol., 16, 443-450 |
18 | Yoo, M.S., Kim, J.B. and Pyun, Y.R. (1991) Changes in tissue structure and pectins of Chinese cabbage during salting and heating. Kor. J. Food. Sci Technol., 23, 420-427 |
19 | Kim, J.M., Kim, I.S. and Yang, H.C. (1987) Storage of salted Chinese cabbages for Kimchi. J. Kor. Soc. Food Nutr., 16, 75-82 |
20 | Kim, M.K., Kim, I.D. and Kim, S.D., (1997) Changes in curve-angle of blade during salting of Chinese cabbage. Kor. J. Postharvest Sci. Technol., 4, 163-171 |
21 | Kim, W.J., Ku, K.H. and Cho, H.O. (1988) Changes in some physical properties of Kimchi during salting and fermentation. Kor. J. Food Sci. Technol., 20, 483-387 |
22 | Park, K.Y. (1995) The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi. J. Kor. Soc. Food Nutr., 24, 169-182 |
23 | Kim, B.S., Kim, M.J. and Nahmgung, B. (2001) Effect of packaging and loading conditions on the quality of late autumn Chinese cabbage during cold storage. Kor. J. Food Sci. Technol., 8, 23-29 |
24 | Wang, C.Y. (1983) Posthavest responses of Chinese cabbage to high treatment or low storage. J. Amer. Hort. Sci. 108, 125-129 |