• Korean Journal of Remote Sensing
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• v.35 no.3
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• pp.375-387
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• 2019

The use of drone-based hyperspectral image offers considerable advantages in high resolution remote sensing applications. The primary objective of this study was to select the optimal bands based on hyperspectral image for the estimation yield of the chinese cabbage. The hyperspectral narrow bands were acquired over 403.36 to 995.19 nm using a 3.97 nm wide, 150 bands, drone-based hyperspectral imaging sensor. Fresh weight data were obtained from 2,031 sample for each field survey. Normalized difference vegetation indices were computed using red, red-edge and near-infrared bands and their relationship with quantitative each fresh weights were established and compared. As a result, predominant proportion of fresh weights are best estimated using data from three narrow bands, in order of importance, centered around 697.29 nm (red band), 717.15 nm (red-edge band) and 808.51 nm (near-infrared band). The study determined three spectral bands that provide optimal chinese cabbage productivity in the visible and near-infrared portion of the spectrum.

• Korean Journal of Environmental Agriculture
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• v.5 no.1
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• pp.61-66
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• 1986

A small pot experiment, filled with one hundred fifty gram of Cd amended soil, was conducted in order to learn the effect of combined application of lime and organic matter and of calcium silicate on Chinese cabbage(Brassica pekinensis, Var. Seoul, Heungnong, Miho 70 days). Results obtained are as follows: 1. The application of lime without organic matter depressed the growth of cabbage at the first and second harvests, but, at the later part of third harvest the growth was facilitated so as to harvest very good yield. 2. The combined application of lime and organic matter gave not only a good growth of cabbage from the first crop, but also lowered the cadmium content of dry cabbage bellow that of cabbage harvested from the plot applied with slaked lime alone. Those effect of combined application of both materials were lasted untill the third harvest. 3. Although gave little effect on soil pH, calcium silicate raised a normal good cabbage, and depressed the cadmium content of dry cabbage, by 0.21 me per 100g, which is higher than that of slaked lime plot cabbage, but within the range of no harm to cabbage growth. 4. The control and organic matter plots resulted in a remarkable soil pH drop and high cadmium content in dry cabbage, which lead the crop to a death from the second crop. 5. A negative correlation was observed between the contents of cadmium and calcium in dry cabbage crop, but positive correlations between those of cadmium and magnesium or cadmium and potassium. These relations were grown up as the harvesting were proceeding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1351-1356
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• 2003

Antibacterial activities of Chinese cabbage kimchi juice were determined against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Enterobater cloacae ATCC 13047. It was found out that 2% content of Chinese cabbage kimchi juice reduced the colony numbers of Salmonella enteritidis ATCC 13076, Enterobater cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p and Vibrio parahemolyticus ATCC 17802 by 63%, 72%, 76% and 90%, respectively. 6% content of Chinese cabbage kimchi Juice completly inactivated Vibrio parahaemolyticus. But at the same content (6%) of Chinese cabbage kimchi juice, colony number of Salmonella enteritidis ATCC 13076 Enterobater cloacae ATCC 13047 and Staphylococcus aureus ATCC 6538p were reduced to 11%, 10% & 9%, respectively.10% Chinese cabbage kimchi juice had 100% inhibitory effect on all test bacteria. Therefore, Chinese cabbage kimchi has effective antibacterial activities against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076 Vibrio parahaemolyticus ATCC 17802 and Enterobacter cloacae ATCC 13047.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.05a
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• pp.193-204
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• 2004

우리나라는 연이은 집중호우와 태풍으로 농경지가 말이 아닐 정도로 파괴되어 버렸다. 이 때문에 생산물량이 격감되어서 값이 높게 형성이 되자 무분별한 수입업자들이 중국산 김치와 절임 배추를 포함한 생 배추까지 마구잡이 식으로 수입을 하는 바람에 가뜩이나 농경지가 파괴되어서 생산비도 못 건지고 한숨쉬고 있는 농민들의 가슴에 못질을 하는 격이 되고 있다.(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.475-479
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• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.707-713
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• 1996

Changes of sodium chloride content in Chinese cabbage were investigated at different conditions. The diffusion rate of sodium chloride into the cabbage increased with increasing the temperature of brine solution. Sodium chloride content of Chinese cabbage at the lower portion of tank was higher than that at the upper position. The more washing and dewatering, the lower sodium chloride content of the cabbage was found. Microstructure pattern of salted cabbage tissue depended upon height of tank. The changed epidermis cell was recovered after several times of washing.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.325-329
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• 1991

Changes in thermal conductivity of petiole tissue of Chinese cabbage during steam heating and salting were measured by probe method. The thermal conductivity($k_e,\;W/m{\cdot}K$) of the tissue decreased with the increase in gas content and the decrease in moisture content. The correlating equation. $k_e=0.0192$ MC-0.6284 $V_a-1.3252$, obtained over the range of moisture content(MC) of 92 to 96% and gas content($V_a$) of 0 to 0.15 ml/g cabbage at $30^{\circ}C$ The thermal conductivity of salted cabbage was about $0.04\;W/m{\cdot} K$ higher than that of raw cabbage at the same moisture content.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.749-754
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• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.646-648
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• 1991

A possibility of utilizing Chinese cabbage, a kind of renewable resources which is frequently overproduced in Korea, for the production of single cell protein was investigated. Saccharomyces cerevisiae and Candida utilis grew well in cabbage juice producing 4.3 and 5.1 g/l of dried yeast cells, respectively. Freezing fresh cabbage prior to juice extraction did not affect the growth of yeasts and the final cell yield.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.249-256
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• 2021

Napa cabbage (Brassica campestris var. Pekinensis) is the main material of Kimchi so that important crop in South Korea. There are two typical napa cabbage cropping systems in the alpine area. One is cultivating napa cabbage annually while another is cultivating napa cabbage and potato biennially. In this research, we evaluated soil physiochemical properties, yield, and mineral contents of napa cabbage depending on two cropping systems. As a result, organic matter, available P₂O₅, exchangeable K⁺ was decreased after six-years of cultivation on both cropping systems. However, soil pH was only decreased in a continuous napa cabbage cropping system. Soil porosity is also decreased in both cropping systems on topsoil while is increased in rotation with potato on subsoil. The rotation system showed a significantly higher yield with a higher value of leaf and napa cabbage size than the continuous cropping system. Total nitrogen, Ca²⁺, and Ma²⁺ were increased and total carbon and phosphate decreased in both cropping systems after six-years. Especially, total nitrogen and Mg²⁺ were significantly higher in the continuous system while Ca²⁺ was higher in the rotation system. In conclusion, the cropping system influences soil physiochemical properties and plant production in an agricultural field.