• Proceedings of the Korean Society of Community Living Science Conference
• /
• 2009.09a
• /
• pp.87-87
• /
• 2009

배추는 십자화과 채소로 한국, 일본, 중국에서 많이 재배되고 있다. 우리나라에서는 한국인이 소비하는 채소 중 가장 높은 가장 많은 비중을 차지하며 봄, 여름, 가을, 겨울 계절에 상관없이 이용되고 있으며 특히 김치, 쌈 채소로소 이용되고 있다. 배추의 주생산 시기는 봄, 여름, 가을로 기후환경에 적합한 다양한 품종이 재배되고 있으며 또한 다양한 방법으로 조리되고 있다. 대표적인 방법은 쌈채소로 생으로 이용하는 것과 김치를 담그기 위해 절임 채소로 이용하는 방법, 그리고 국이나, 무침 등을 위해 데침 채소로 이용하는 방법에 있는데 본 실험에서는 이러한 조리과정에 의해 영양성분에 어떠한 영향을 주는 지 각 계절별 대표 품종의 배추를 이용하여 조사하였다. 봄 배추는 노랑봄배추, 가을 배추는 불암3호로 농촌진흥청 원예특작과학원에서 재배한 배추를 사용하였으며 여름배추는 고랭지 배추를 사용하였다. 각 계절별 배추의 전처리는 생, 절임(10% 소금물), 데침(10분)의 세가지 방법을 이용하였으며 영양성분의 분석은 AOAC 법에 준하여 실시하였다. 노랑봄배추, 고랭지배추, 불암3호의 생채의 영양성분을 비교해 본 결과 여름배추에 수분이 가장 많이 함유되어 있었으며 단백질의 함량은 모두 비슷한 수준을 나타내었고 가을 배추에 탄수화물 5.7g, 섬유소 0.8g, 칼슘 60mg 가장 많이 함유되어 있었다. 삶은 배추의 경우 생배추와 비교하여 보았을때 탄수화물, 지질, 단백질 등 일반성분에서는 큰 차이를 보이지 않았으나 칼륨의 손실은 약 30%로 두드러지게 나타났다. 품종별 삶은 배추에서는 생배추와 마찬가지로 여름배추에서 가장 많은 수분 함유량을 보였으며 대부분의 영양소에서 가을배추가 높은 함량을 나타냈다. 절임 배추의 경우 생배추와 비교하였을때 소금의 영향으로 나트륨 함량이 크게 증가하였으며 기타 성분에 있어서는 큰 변화가 나타나지 않았다.

• Journal of Bio-Environment Control
• /
• v.27 no.4
• /
• pp.415-423
• /
• 2018

The aim of this study was to evaluate the individual glucosinolate (GSL), total phenol, total flavonoid, and vitamin C content, and antioxidant activity under various light quality condition, mainly focusing on red (R) to far-red (FR) light ratios in three Brassica sprouts (radish, Chinese cabbage, and broccoli). Three R/FR ratio of 0.6, 1.3, and 2.0 were exposed to 5-day old sprouts for 48 h in a controlled environment, and the targeted phytochemical contents and antioxidant activities were compared with three separate control plot of dark, fluorescent, and red:blue 8:2 conditions. Total GSL content was highest in broccoli among the cultivars throughout the respective treatments, and increased with the increasing of R/FR ratio in the broccoli sprouts, while the content showed non-significant results in the Chinese cabbage sprouts. The progoitrin, a major GSL in Chinese Cabbage and broccoli, content decreased by upto 38% and 69%, respectively, with decreasing the R/FR ratio compared to the control plots (fluorescent, red:blue 8:2, and dark condition). The contents of phenol, flavonoid, and vitamin C were lowest in dark condition in all the three Brassica sprouts. The total phenol content and antioxidant activities increased with decreasing the R/FR ratio in all the Brassica sprouts, while total flavonoid and vitamin C content showed different patterns depending upon the Brassica sprouts. These results suggest that additional use of FR is expected to improve the functional quality of Brassica sprouts in different ways.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2003.10a
• /
• pp.90-90
• /
• 2003

물김치는 발효 중 국물에 생성된 젖산을 비롯한 각종 유기산과 이산화탄소가 주는 독특한 신선미와 상쾌한 탄산미 그리고 배추나 무의 아삭아삭한 조직감 때문에 즐겨 먹는 김치의 종류이다. 일반 배추로 담근 물김치가 무색인데 비해, 안토시아닌 색소를 함유한 자색 양배추를 주재료로 물김치를 담그면 발효됨에 따라 유기산이 생성되어 pH가 낮아짐에 따라 색소가 안정화되어 시각적으로 아름다운 색을 띌 것으로 생각된다. 따라서 본 실험에서는 배추, 흰양배추, 적색양배추로 물김치를 담그어 숙성되는 동안의 이화학적, 관능적 특성을 분석하였다. (중략)

• Korean Journal of Plant Taxonomy
• /
• v.40 no.2
• /
• pp.84-89
• /
• 2010

Herein is described a new species of Rorippa (R. apetala, Brassicaceae) discovered on the River Seom-gang in Wonju-si, Gangwon-do, Korea. The new species is distinct from the closely-related species, R. palustris and R. globosa, by having adventitious buds on the surface of rhizome-type roots during the fruiting season, usually absent or rarely 1-4, if present then atrophy petals, obpandurate fruits, and seeds usually empty or rarely 1-2 per locule. The key to these species is provided.

• Korean Journal of Environmental Biology
• /
• v.39 no.3
• /
• pp.329-335
• /
• 2021

Chinese cabbage fields have been damaged by cyst nematodes in highland of Gangwon province in Korea since the year 2011, and clover cyst nematode (CCN) is one of the most problematic cyst nematodes in the crop. To investigate the plant resources for breeding new Chinese cabbage cultivar, which is resistant to CCN, screening for resistance of fifty-seven Brassicaceae plant resources to CCN was conducted. Among the plant resources, fifty-four plant resources (Brassica rapa subsp. pekinensis, B. rapa, Brassica sp., B. juncea, B. carinata, B. rapa subsp. nipposinica, B. rapa subsp. narinosa, B. rapa var. perviridis, B. rapa var. perviridis, B. napus var. napobrassica, and Eruca sativa) were very susceptible to CCN and the number of females on roots was more than 300. Two plant resources (B. carinata and B. tournefortii) with more than 100 females on roots were susceptible to CCN. However, African mustard (B. tournefortii, Korean Genebank accession no. IT218058) was resistant to CCN because of the small number of females (4±1.8) on roots. This study showed that African mustard (IT218058) was valuable as a breeding material for Chinese cabbage, which is resistant to CCN.

• Korean Journal of Food Science and Technology
• /
• v.19 no.6
• /
• pp.515-519
• /
• 1987

The kinetics of thermal softening of chinese cabbage was investigated by puncture tests with an Instron. It was concluded that low temperature-long time blanching and pasteurization process provided an opportunity of improving the texture of pasteurized Kimchi. The rate of softening showed apparent first order kinetics, and the apparent Arrhenius activation energies ranged from 2.8-42.4 kcal/mol. The temperature dependency of the softening rate during pasteurization was more profound by blanching at blanching at higher temperature.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2003.10a
• /
• pp.93-93
• /
• 2003

붉은색의 완숙토마토에는 라이코펜이 함유되어 있고, 라이코펜은 베타카로틴 보다 암세포의 성장억제 효과가 10배나 강하다고 한다. 완숙토마토가 배추김치의 맛과 발효숙성에 미치는 영향을 알아보기 위해 배추김치에 대한 완숙토마토의 첨가량을 0, 10, 20, 30%(w/w)로 하였고, 1$0^{\circ}C$에서 28일 동안 발효시키면서 이화학적 특성을 보았다. pH는 모든 처리구에서 발효초기에 약간 높아졌다가 낮아지는 경향을 보였고, 발효 7일에서 발효 17일 사이에 처리구 0%의 pH가 가장 낮았다. (중략)

• Proceedings of the Korean Society of Community Living Science Conference
• /
• 2004.05a
• /
• pp.1-22
• /
• 2004

우리나라는 연이은 집중호우와 태풍으로 농경지가 말이 아닐 정도로 파괴되어 버렸다. 이 때문에 생산물량이 격감되어서 값이 높게 형성이 되자 무분별한 수입업자들이 중국산 김치와 절임배추를 포함한 생배추까지 마구잡이식으로 수입을 하는 바람에 가뜩이나 농경지가 파괴되어서 생산비도 못 건지고 한숨쉬고 있는 농민들의 가슴에 못질을 하는 격이 되고 있다. 농림부에 따르면 중국산 신선배추의 수입량은 1990년대 중반까지 100톤 미만의 소량이었으나 2002년에는 2,150톤이었으며 이 중 95% 이상이 중국산으로 추정된다. (중략)

• Journal of Plant Biotechnology
• /
• v.39 no.1
• /
• pp.33-48
• /
• 2012

As a scientific curiosity to understand the structure and the function of crops and experimental efforts to apply it to plant breeding, genetic maps have been constructed in various crops. Especially, in the case of Brassica crop, genetic mapping has been accelerated since genetic information of model plant $Arabidopsis$ was available. As a result, the whole $B.$ $rapa$ genome (A genome) sequencing has recently been done. The genome sequences offer opportunities to develop molecular markers for genetic analysis in $Brassica$ crops. RFLP markers are widely used as the basis for genetic map construction, but detection system is inefficiency. The technical efficiency and analysis speed of the PCR-based markers become more preferable for many form of $Brassica$ genome study. The massive sequence informative markers such as SSR, SNP and InDels are also available to increase the density of markers for high-resolution genetic analysis. The high density maps are invaluable resources for QTLs analysis, marker assisted selection (MAS), map-based cloning and comparative analysis within $Brassica$ as well as related crop species. Additionally, the advents of new technology, next-generation technique, have served as a momentum for molecular breeding. Here we summarize genetic and genomic resources and suggest their applications for the molecular breeding in $Brassica$ crop.

• Food Science and Preservation
• /
• v.13 no.6
• /
• pp.789-795
• /
• 2006

This study was designed to investigate quality characteristics of Korean cabbage kimchi added with germinated brown rice extracts (GBRC; (A) and CBREP; (B)) and Korean cabbage kimchi on the market mom the result pH and total acidity were shown to be similar in all samples. In the case of Korean cabbage kimchi added with (A) and (B), content of total sugar and reducing sugar were higher than those of Korean cabbage kimchi on the market. Color values (L, b) were shown to be similar in all samples in which a value was lower than that of Korean cabbage kimchi on the market. The amounts of total amino acid and free amino acid of Korean cabbage kimchi added (A) and (B) were higher than those of Korean cabbage kimchi on the market. But the amount of $\gammma$-aminobutyric acid (GABA) in main functional components of germinated brown rice was shown to be low. Total phenol content and other antioxidant and anticoagulant activities of Korean cabbage kimchi fortified with (A) and (B) were higher than those of Korean cabbage kimchi on the market. In conclusion, Korean cabbage kimchi added with (A) and (B) were shown to be similar in fermentation tendency compared to Korean cabbage kimchi on the market and, the functional properties could be enhanced by the addition of (A) and (B).