• Title/Summary/Keyword: 배추과

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Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi (절임 배추와 양념소가 김치 발효에 미치는 영향)

  • Yun, Ja-Young;Jeong, Ji-Kang;Moon, Suk-Hee;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.7
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    • pp.1081-1087
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    • 2014
  • This study investigated and compared the fermentation characteristics of intact kimchi and brined baechu cabbage and seasoning fermented separately. Fermentation characteristics of kimchi, brined baechu cabbage and seasoning, such as pH, acidity, microbial counts, and springiness were measured during the fermentation period (4 weeks at $4^{\circ}C$). Changes in pH, acidity, and microbial counts of the seasoning fermented separately were slower than those of brined baechu cabbage and kimchi itself. The fermentation characteristics of brined baechu cabbage were very similar to those of kimchi during the fermentation period. Additionally, we manufactured and fermented kimchi, after which baechu cabbage and seasoning were separated shortly before the measurements. Baechu cabbage and seasoning separated instantly from kimchi showed similar fermentation characteristics to their separately fermented counterparts. Changes in springiness of kimchi itself and brined baechu cabbage fermented separately were similar during the fermentation period. These results indicate that kimchi fermentation is affected by brined baechu cabbage more than seasoning.

Influence of El Niño on the Production of Highland Kimchi Cabbage in South Korea (국내 고랭지배추 생산량에 대한 엘니뇨 영향)

  • Shim, Kyo-Moon;Kim, Yongseok;Hur, Jina;Jo, Sera;Kang, Kee-Kyung
    • Korean Journal of Agricultural and Forest Meteorology
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    • v.22 no.4
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    • pp.279-286
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    • 2020
  • The objective of this study was to assess the impact of El Niño on highland kimchi cabbage production for the period from 1991-2016 in South Korea. Years with less than 1.0 Oceanic Niño index (ONI) were classified into non El Niño years, while years with equal to or greater than 1.0 ONI were defined as El Niño years. The national average production (3,444 kg 10a-1) of high kimchi cabbage in El Niño years tended to be less than that in non El Niño years (3,722 kg 10a-1) with significant differences (p = 0.0042) in the production between these groups of years. The averaged production of highland kimchi cabbage of El Niño end years (3,289 kg 10a-1) was less than those of El Niño start years and non El Niño years by 310 and 433 kg 10a-1, respectively. Such difference was significant statistically (p=0.035). According to our analysis, the differences in kimchi cabbage productions resulted from low temperature, short sunshine duration, and precipitation increase during the cultivation period of highland kimchi cabbage. This study may help for further analysis on the impact of extreme weather conditions during El Niño years on crop production.

An Investigation and Evaluation of Insect Pests in Greenhouse Vegetables in Jeonbuk Province (전북지역 시설 채소류 작물별 해충 발생양상 및 종 동정)

  • Lim, Ju-Rak;Park, Sung-Hee;Moon, Hyung-Cheol;Kim, Ju;Choi, Dong-Chil;Hwang, Chang-Yeon;Lee, Kwan-Suk
    • Korean journal of applied entomology
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    • v.51 no.3
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    • pp.271-280
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    • 2012
  • Twenty-two families and 39 species of insect pests were surveyed on five families and 20 species of greenhouse vegetables in Jeonbuk province. The species of insect pests and the families of plants infested were seven families and 10 species on Chenophodiaceae, 16 families and 25 species on Brassicaceae, nine families and 10 species on Apiaceae, six families seven species on Liliaceae, and 13 families and 29 species on Compositae. Spodoptera exigua H$\ddot{u}$bner and Spodoptera litura Fabricius occurred on all vegetables. Additionally, Frankliniella intonsa Trybom, Trialeurodes vaporariorum Westwood, Myzus persicae Sulzer, and Phytomyza horticola Goureau occurred on all vegetables except Liliaceae(Allium tuberosum Rottl. and Allium fistulosum L.). Thirteen species of insect pests including Hymenia recurvalis Fabricius occurred only one vegetables, indicating that they were monophagous. The main insect pests of Chenophodiaceae were M. persicae, H. recurvalis, S. exigua and S. litura whereas Dolycoris baccarum Linn$\acute{e}$, Trialeurodes vaporariorum Westwood, Trichoplusia ni H$\ddot{u}$bner, and P. horticola were not recorded. On Brassicaceae were Brevicoyne brassicae Linn$\acute{e}$, M. persicae, Phaedon brassicae Baly, Phyllotreta striolata Fabricius, Plutella xylostella Linn$\acute{e}$, Hellula undalis Fabricius, S. litura, Pieris rapae Linn$\acute{e}$, Artogeia rapae Linn$\acute{e}$, and Athalia rosae ruficornis Jakovlev, but six species including Frankliniella intonsa Trybom were not recorded. The degree of damage by insect pests on Apiaceae was low, five species including Tetranychus kanzawai kishida, F. intonsa, T. vaporariorum, S. litura, and P. horticola were not recorded. The main insect pests on Liliaceae were Thyatira tabaci Lindeman, Acrolepiopsis sapporensis Matsumura, S. exigua, and Liriomyza chinensis Kato. The damage to Compositae by insect pests was relatively low except that of S. litura.

Diffusion of Sodium Chloride in Chinese Cabbage during Salting (배추의 염절임중 소금의 확산에 관한 연구)

  • Cho, Hyung-Yong;Kim, Ju-Bong;Pyun, Yu-Ryang
    • Korean Journal of Food Science and Technology
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    • v.20 no.5
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    • pp.711-717
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    • 1988
  • The diffusivity of sodium chloride in Chinese cabbage was evaluated from its absorption data obtained by immersing the cabbage stalk in a salt solution. By using least squares method, the absorption and desorption diffusivity of NaCl in the cabbage stalk have been estimated to be $1.7{\times}10^{-11}$ and $11.6{\times}10^{-11}m^2/s$, respectively. The apparent diffusivity was not strongly dependent on the concentration of brine and the variety of Chinese cabbage. The influence of temperature on the apparent diffusivity could be expressed as the Arrhenius type equation, in which the activation energy was estimated to be 66 KJ/mol.

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Quality Changes of Salted Baechu with Packaging Methods during Long Term Storage (포장방법을 달리한 절임배추의 장기저장중 품질변화)

  • Han, Eung-Soo;Seok, Moon-Sik;Park, Ji-Hyun
    • Korean Journal of Food Science and Technology
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    • v.30 no.6
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    • pp.1307-1311
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    • 1998
  • Optimal packaging methods for the long term storage of salted winter baechu were investigated. Salted baechu was packaged individually in 20 ㎏ unit weight in LDPE (low density polyethylene), HDPE (high density polyethylene), PVC-box and then stored at $0^{\circ}C$ for 8 weeks. During storage, quality index of salted baechu were measured in terms of salinity, pH, reducing sugar content, total cell counts and lactic acid bacterial counts. Salted baechu deteriorated rapidly in PVC-box, and slowly in HDPE but sustained for 8 weeks in LDPE. In all treatment, salted baechu was maintained better at submerged parts in exudate, but deteriorated at emerged parts.

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Changes in Myrosinase Activity and Total Glucosinolate Levels in Korean Chinese Cabbages by Salting Conditions (배추 절임조건에 따른 Myrosinase 활성 및 Total Glucosinolates 함량 변화)

  • Hwang, Eun-Sun
    • Korean journal of food and cookery science
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    • v.26 no.1
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    • pp.104-109
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    • 2010
  • Korean Chinese cabbage (Brassica campestris L. ssp. pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a series of relatively unique secondary metabolites of amino acids called glucosinolates. Although glucosinolates do not appear to be bioactive, they are hydrolyzed by plant myrosinase when the cells in plants are damaged, and release biologically active compounds such as isothiocyanates, nitriles, and thiocyanates. The objective of this study was to determine the myrosinase activity and total glucosinolate levels of Korean Chinese cabbages by different salting times (0, 12, 18, and 24 h) and salt concentrations (6, 10, 14%). The total water content, salt content, and pH of brined cabbages decreased with increasing salting time. The myrosinase activity as determined by a glucose kit, decreased with increasing salting time and salt content. The total glucosinolates were purified using an anion exchange column and measured by UV-visible spectrophotometer. The fresh Korean Chinese cabbages contained $25.38{\pm}1.45\;{\mu}mol/g$ dry weight of glucosinolates. However, the total glucosinolates of brined cabbages decreased with increasing salting time and salt concentration. After 24 h of salting time, the total glucosinolates of brined cabbages rapidly decreased by $16.12{\pm}11.09$, $11.25{\pm}10.91$, $9.29{\pm}10.73\;{\mu}mol/g$ in 6%, 10%, and 14% salt solution, respectively. Overall, the total glucosinolate levels of Korean Chinese cabbages were found to vary inversely with salting time and salt concentration.

Changes in Physical Characteristics of Chinese Cabbage during Salting and Blanching (염절임 및 Blanching시 배추의 물리적 특성의 변화)

  • Kim, Ju-Bong;Yoo, Myung-Sik;Cho, Hyung-Yong;Choi, Dong-Won;Pyun, Yu-Ryang
    • Korean Journal of Food Science and Technology
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    • v.22 no.4
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    • pp.445-450
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    • 1990
  • Changes in weight, volume and density of petiole tissue of Chinese cabbage during salting and blanching were investigated. Rapid changes in mass and volume occurred within 4 hours during salting in 5% salt solution and the changes were nearly completed after 8h. After salting, the reduction of mass and volume ranged between $22{\sim}27%\;and\;22{\sim}35%$, respectively. Average density of the sample was found to be 0.88g/ml, and increased to 1.020g/ml after salting. Air content of the sample ranged from 0.093 to 0.120ml/ml cabbage, and about 70% of the initial content was expelled from the tissue by salting. The changes of physical properties of the cabbage during steam blanching were similar to those during salting, but their relative values were smaller. A linearization model for physical changes during salting and blanching was proposed.

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An Integrated Biological Control Using an Endoparasitoid Wasp (Cotesia plutellae) and a Microbial Insecticide (Bacillus thuringiensis) against the Diamondback Moth, Plutella xylostella (배추좀나방에 대한 프루텔고치벌과 미생물농약의 통합생물방제)

  • Kim, Kyusoon;Kim, Hyun;Park, Young-Uk;Kim, Gil-Hah;Kim, Yonggyun
    • Korean journal of applied entomology
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    • v.52 no.1
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    • pp.35-43
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    • 2013
  • All tested Korean populations of the diamondback moth, Plutella xylostella, are known to be resistant especially against pyrethroid insecticides by mutation in its molecular target, para-sodium channel. Moreover, P. xylostella is able to develop resistance against most commercial insecticides. This study was performed to develop an efficient control technique against P. xylostella by a combined treatment of an endoparasitoid wasp, Cotesia plutellae, and a microbial insecticide, Bacillus thuringiensis. To investigate any parasitism preference of C. plutellae against susceptible and resistant P. xylostella, five different populations of P. xylostella were compared in insecticide susceptibilities and parasitism by C. plutellae. These five P. xylostella populations showed a significant variation against three commercial insecticides including pyrethroid, organophosphate, neonicotinoid, and insect growth regulator. However, there were no significant differences among five P. xylostella populations in their parasitic rates by C. plutellae. Moreover, parasitized larvae of P. xylostella showed significantly higher susceptibility to B. thuringiensis. As an immunosuppressive agent, viral ankyrin genes (vankyrins) encoded in C. plutellae were transiently expressed in nonparasitized larvae. Expression of vankyrins significantly enhanced the efficacy of B. thuringiensis against the third instar larvae of P. xylostella. Thus an immunosuppression induced by C. plutellae enhanced the insecticidal efficacy of B. thuringiensis. These results suggest that a combined treatment of C. plutellae and B. thuringiensis may effectively control the insecticide-resistant populations of P. xylostella.

Evaluation of Quality Characteristics of Brassica campetris L. Treated with Environmentally-Friendly Red Clay-Processed Materials (친환경 가공 황토 소재가 배추의 품질 특성에 미치는 영향)

  • Seo, Yoojin;Yang, Inyong;Yoon, Sungjin;Kim, SungGun;Seo, Sooyoung;Won, Chu In;Cho, Wonwoo;Lee, Sora;Kang, Ho-Duck;Yoon, Moon-Young;Park, Jung-Keug;Yoo, Byoungseung;Chang, Yoonhyuk;Lee, Youngseung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.5
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    • pp.732-738
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    • 2015
  • Quality characteristics of Korean cabbage treated with red clay-processed materials (RCPM) were evaluated. Two different types of RCPM treatments including a control were applied for the cultivation of cabbage. General components, nutrients, antioxidant activities, textures, and sensory evaluation were assessed. For the nutrition components analysis, RCPM-treated cabbage showed higher contents of potassium and riboflavin along with lower content of sodium compared to the control. RCPM-treated cabbage exhibited higher total polyphenol contents than those of the control, indicating higher antioxidant activities. For the textural analysis under refrigeration over 4 weeks, RCPM-treated samples showed more stable textures based on higher hardness values than the control and RC. Results of this study indicate that RCPM would be of benefit to produce high-value added cabbage of premium quality.

Reappraisal of Stimulatory Effect of Garlic on Kimchi Fermentation (마늘의 김치발효 촉진작용에 관한 연구)

  • Lee, Joo-Young;Choi, Mi-Kyung;Kyung, Kyu-Hang
    • Korean Journal of Food Science and Technology
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    • v.40 no.4
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    • pp.479-484
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    • 2008
  • There have been contradictory reports concerning the role of garlic on kimchi fermentation; therefore, in this study, the stimulatory effect of garlic on the fermentation of kimchi was reappraised. In this study, fermentation of kimchi prepared using spring Chinese cabbage was stimulated by the addition of garlic, but kimchi prepared using autumn Chinese cabbage was not. In addition, the results of this study revealed that the fermentation of kimchi prepared using spring Chinese cabbage was found to be stimulated by glucose, yeast extract, peptone, and secondary ingredients of kimchi, but the fermentation of kimchi prepared using autumn Chinese cabbage was not stimulated by these ingredients. Taken together, these results indicate that general nutrients in garlic stimulate the fermentation of kimchi by compensating for nutrients that are not found in spring Chinese cabbages. However, these findings do not indicate that certain specific substance(s) in garlic stimulate kimchi fermentation.