• Title/Summary/Keyword: 배추과

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Dominance and Distribution of Weed Occurrence on Hot Pepper, Soybean, Maize, and Chinese Cabbage Fields of Gyeongbuk Province (경북지역 고추, 콩, 옥수수, 배추밭의 잡초종 발생 분포와 우점 양상)

  • Kim, Sang Kuk;Kim, Hak Yoon
    • Weed & Turfgrass Science
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    • v.4 no.2
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    • pp.95-103
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    • 2015
  • In this study, we surveyed the distribution pattern and dominance of weeds occurred in four summer crop fields, hot pepper, soybean, maize, and Chinese cabbage in Gyeongbuk province. The weeds were summarized as 32 family and 132 species in hot pepper field, 31 family and 116 species in soybean field, 37 family 134 species in maize field, finally 35 family and 170 species in Chinese cabbage field. Among these weeds occurred in the four summer crop fields, the compositae was commonly dominant family, it occupied 17.4% in hot pepper field, 18.1% in soybean field, 11.9% in maize field, and 16.5% in Chinese cabbage field. The major five families including compositatae, graminae, polygonaceae, convolvulaceae and cruciferae were occupied 43.2% in hot pepper field, 47.4% in soybean field, 42.5% in maize field, and 43.5% in Chinese cabbage field, respectively. Furthermore, the most dominant weed in the hot pepper, soybean, maize, and Chinese cabbage fields was Portulaca oleracea, Digitaria ciliaris, and Rorippa palustris, respectively. This information could be useful for estimation of future weed occurrence, weed population dynamics and establishment of weed control methods in food crop fields of Gyeongbuk province.

Production of Candida utilis Biomass on Chinese Cabbage Juice (배추즙액을 기질로 이용한 Candida utilis 균체의 생산)

  • Lee, Nam-Seok;Kyung, Kyu-Hang
    • Korean Journal of Food Science and Technology
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    • v.24 no.3
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    • pp.221-225
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    • 1992
  • The possibility of using Chinese cabbage juice as a substrate for the production of Candida utilis cell mass was explored. Dry cell weight production and cell yield coefficient were 1.35-1.45 g/100 ml undiluted juice and 47-50%, respectively, when C. utilis was grown by shake flask culture at $30^{\circ}C$ for 24 hr on more than three-fold diluted Chinese cabbage juice to make the final sugar content be equal to or less than 1.0%. Supplementation of glucose(2%), $KH_2PO_4(0.2%)$ and $(NH_4)_2SO_4(0.2%)$ to three-fold diluted Chinese cabbage juice did not enhance the dry cell weight yield or the protein content of the yeast cell, while supplementation of yeast extract(0.2%) and peptone(0.2%) increased dry cell weight production and protein content but not as much as the amount of each nutrient added. It was found that Chinese cabbage juice was an excellent substrate for the cultivation of C. utilis.

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Development strategies for production and distribution system of highland Chinese cabbage (고랭지배추 생산·유통체계의 발전전략)

  • Yang, J.H.;Kim, K.D.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.14 no.1
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    • pp.23-45
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    • 2012
  • The objective of this study is to provide development strategies in the production and distribution system of highland Chinese cabbage by evaluating and analyzing problems of the current system, focusing on several main stages between production and distribution system of highland Chinese cabbage. Through interview of groups such as farmers, distributers in the main producing areas, commission merchants of the wholesale market and large-scale distributors the relavant information was collected. Also, data such as production situations in main producing areas, distribution conditions in the wholesale market was analyzed. The functions of highland Chinese cabbage were classified and the current state of highland Chinese cabbage distribution system was investigated to provide an overall insight into the highland Chinese cabbage distribution system. Also the factors which will affect a price of wholesale market and consumer of highland Chinese cabbage were examined. Finally problems and improvements in the production and distribution system through analysis of the distribution system of highland Chinese cabbage were provided. the main contents of this study are as follows. The first is to keep stability of production in main producing areas by applying a differentiated production method, for example, rainshelter cultivation method. The second is to establish the distribution system which the relevant information is opened transparently. The third is that the consistent cold transportation system from main producing areas to consumers must be built.

Comparing the Properties and Functionality of Kimchi Made with Korean or Japanese Baechu Cabbage and Recipes (한국산 및 일본산 배추를 이용하여 제조한 한국식 김치와 일본식 김치의 품질 특성과 기능성 비교)

  • Kim, Hee-Young;Kil, Jeung-Ha;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.4
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    • pp.520-526
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    • 2013
  • To determine the kimchi with the best quality and functional characteristics, we manufactured and compared recipes for Korean and Japanese kimchi made either Korean or Japanese baechu cabbages. All batches were fermented for 4 weeks at $5^{\circ}C$, and tested for pH, texture, microbial count, sensory evaluation, DPPH radical-scavenging activity, and cell proliferation (using the MTT assay on AGS human gastric cancer cells). By the third week of fermentation, Korean kimchi made with Korean baechu (KK) and Japanese kimchi made with Korean baechu (KJ) showed a higher acidity than Korean or Japanese kimchi made with Japanese baechu (JK and JJ, respectively). KK ranked highest in springiness, followed by KJ, JK, and JJ. Therefore, the texture of kimchi produced with Korean baechu was appears better than kimchi produced with Japanese baechu. This was confirmed in masticatory tests. Kimchi produced with Korean baechu (KK and KJ) showed lower total aerobic bacterial counts, while the total lactic acid bacterial counts were higher (p<0.05). In sensory evaluation test, KK received the highest overall acceptability score, while JJ earned the lowest score. In the DPPH assay for anti-oxidative activity, KK showed a 94% anti-oxidative effect, followed by KJ (92%), JK (91%), and JJ (88%) (p<0.05). In the MTT assay for analyzing the cell proliferation of AGS human gastric cancer cells, KK showed a 64% anticancer effect in vitro, followed by KJ (57%), JK (38%), and JJ (26%). Therefore, the anti-oxidative and anti-cancer functionalities of kimchi made with Korean baechu were higher than those made with Japanese baechu, regardless of the kimchi recipe applied. Overall, Korean baechu had important and superior effects on the quality and functionality of kimchi.

Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage (투과도 조절 폴리에틸렌 필름의 절임배추 보존기간 연장효과)

  • Kim, Young-Wook;Jeong, Ji-Kang;Lee, Sun-Mi;Kang, Soon-Ah;Lee, Dong-Sun;Kim, So-Hee;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.12
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    • pp.1767-1772
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    • 2009
  • Brined Baechu cabbages were packed with different films of high density polyethylene (HDPE), aluminium polyethylene (Al/PE), nylon polyamide (Ny/PE), low density polyethylene (LDPE) and permeability-controlled polyethylene (Mirafresh (MF), US patent No. 5972815), and then stored at 4${^{\circ}C}$ for 4 weeks. Changes in quality characteristics of pH, acidity, total bacteria counts, lactic acid bacteria counts, E. coli counts, texture and $O_2$ concentration were determined during the storage. The pH of brined Baechu cabbage packed with Mirafresh (MF) film was 6.25 after 4 weeks from initial pH of 6.80. The acidity of all brined Baechu cabbages increased, however, the increase of the cabbage in MF was the lowest. The levels of total bacteria, lactic acid bacteria and E. coli in the cabbages packed with MF were also lower than the other films. After 4 weeks, of all brined springiness Baechu cabbages decreased, but MF showed relatively high springiness. The $O_2$ concentrations by its permeation through MF were 0.35%-1.00% at 4-25${^{\circ}C}$ after 1 week. In conclusion, MF was found to be the most effective packaging film for brined Baechu cabbage to extend shelf-life.

Quality Changes of Salted Chinese Cabbage and Kimchi during Freezing Storage (절임 배추 및 김치의 동결 저장에 따른 품질변화)

  • Koh, Ha-Young;Lee, Hyun;Yang, Hee-Cheon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.1
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    • pp.62-67
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    • 1993
  • The effect of frozen storage on some physicochemical and sensory quality of salted Chinese cabbage and Kimchi were investigated. The texture of the fresh Chinese cabbage was preserved better by emersion quirk freezing or predrying than by air slow freezing or no predrying while no effect was measured on the salted Chinese cabbage. The salted cabbage had less frozen damages than the fresh one and had the similar texture characteristics of the fermented Kimchi. The frozen Kimchi had the similar overall quality to the unfrozen fermented Kimchi in spite of a little higher chewness values. The color of the salted Chinese cabbage was a little changed to pinkish after 3 months frozen storage but Kimchi was maintained the good quality after 6 months.

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Changes in the force-distance curve of Chinese cabbage leaf-stalk by the type of puncture and cutting probes and their relations to the textural parameters. (탐침의 형태에 따른 배추잎의 힘-거리 곡선의 변화와 조직감과의 상관관계)

  • 윤의정;이철호
    • The Korean Journal of Rheology
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    • v.2 no.1
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    • pp.46-52
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    • 1990
  • 배추의 조직감 특성을 기계적으로 측정하는 방법을 수립하기 위하여 여러 가지 형 태의 탐침에 의한 침투 및 절단시험에서 나타난는 힘-거리 곡선을 비교분석하였으며 그 결 과를 배추잎의 미세구조와 관능적특성과 연관하여 해석하였다. 배추잎의 침투심험에서 탐침 의 선단각, 선단면적 및 둘레에 따라 힘-거리 곡선의 형태는 크게 달라지며 선단면적과 둘 레가 커질수록 파열력이 크게 증대되었다. 절단시험에서는 표피와 내부유관속 조직을 절단 하는 세 개의 특징적인 피크를-나타내었다. 배추잎의 염장에 의하여 침투시험의 최대 변형 력은 크게 감소된 반면 파열력은 크게 증대되어 최대 변형력에 대한 파열력의 비(a/c) 는 증가되었으며 이것은 탐침의 선단면적과 둘레가 큰경우에 더욱 두드러지게 나타났다. 염장 에 의하여 탄성한계까지의 변형거리가 커졌으며 최초 변형에서의 탄성치(a/l)는 감소하는 경 향을 나타내었다. 절단시험에서는 염장에의하여 외피의 절단력이 상대적으로 증가하였다. 배 추 및 절인배추의 아삭아삭한 정도는 침투시험의 최대변형력과 a/l의 변화와 밀접한 관계가 있으며 질긴 정도는 침투시험의 파열력과 a/c 절단시험의 절단력과 관계가 있으며 아작아작 한 정도는 침투시험의 a/c와 관계가 있는 것으로 판단되었다.

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Change of Lipoxygenase Activity in Chinese Cabbages Submerged in Brines (배추의 절임 중 Lipoxygenase의 활성변화)

  • Kim, Dong-Kyoung;Han, Kee-Young;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
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    • v.29 no.3
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    • pp.576-580
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    • 1997
  • Lipoxygenase activity in Chinese cabbage was measured at various concentrations of brines. Lipoxygenase activity on linoleic acid substrate was determined by changing the rate of dissolved oxygen consumption. The inactivation of lipoxygenase by salting was increased when concentration of sodium chloride and soaking time were increased. About 60% of enzyme activity was reduced after submerging in 13% brine solution for 5 hr. The addition of calcium chloride (0.7%) reduced about $10{\sim}15%$ of lipoxygenase activity rather than without. Residual activity of lipoxygenase in Chinese cabbage submerged in 13% brine was 20% and about 60% of lipoxygenase was also inhibited by addition of garlic extract.

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Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis) (계절별 절임배추의 품질 특성 비교)

  • Ku, Kyung Hyung;Choi, Eun Jeong;Jeong, Moon Cheol
    • Food Science and Preservation
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    • v.21 no.4
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    • pp.512-519
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    • 2014
  • This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.

Effect of Sulphur on the Yield and Some Quality of Chinese Cabbage (유황시용(硫黃施用)이 배추 품질(品質)과 수량(收量)에 미치는 영향(影響))

  • Lee, Suk-Hee;Kim, Change-Bae;Park, No-Kwuan;Park, Seon-Do;Choi, Boo-Sul
    • Korean Journal of Soil Science and Fertilizer
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    • v.26 no.4
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    • pp.253-258
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    • 1993
  • This study reports the influence of application of sulphur on the yield and some quality by Chinese cabbage in field experiment. 1. By the application of sulphur fertilizer, the yields of Chinese cabbage were increased about 11~13 percent compared to control. 2. After harvest, the available sulphur amount in soil was increased, while the soil pH decreased. 3. The accumulation of nitrate in Chinese cabbage leaves was reduced by the sulphur application. 4. The amount of biochemical materials such as water-soluble pectin, phenolic compound, sugar, vitamin C in leaves were increased by sulphur application.

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