• 베이커리
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• no.9 s.374
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• pp.104-107
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• 1999

• Korean Journal Plant Pathology
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• v.2 no.2
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• pp.96-101
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• 1986

Total 29 commercial crucifer seed lots were tested for seed transmission of Xanthomonas campestris pv. campestris by seed washing liquid plating assay. One imported cabbage seed lot was found to carry Xanthomonas campestris pv. campestris. Several methods and chemicals for eradication of Xanthomonas campestris pv. campestris in and on the cabbage seed were tested for effectiveness. Soaking cabbage seed in $3\3%$ hydrogen peroxide solution for 30 minutes effectively eradicated Xanthomonas campestris pv. campestris in a naturally infested seed lot. In a field survey, black rot turned out to be an important disease in cabbage in Korea.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.04a
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• pp.37-43
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• 2002

녹색꽃양배추는 이용부위를 기준으로 할 때 화채류로 분류되어 화전을 수확대상으로 하며 화뢰의 발육적온은 15-18℃로, 재배시기가 고온에 가까워지는 초여름부터 초가을 수확의 작형에서는 화뢰형성 불량 등 이상화뢰의 발생이 많아지게 된다(Fujime와 Hirose, 1981). 특히 봄철 노지 재배에서는 15-25℃의 생육적온을 벗어나는 저온과 고온에 조우될 위험성이 크며, 생육초기의 저온과 후기의 고온이 품질저하의 원인이 되므로 (Takuya와 Tugio 1994), 무리한 조기정식을 피하고 가능한 6월 중순 이전에 수확을 마쳐야 한다. (중략)

• Monthly Korean Chicken
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• v.20 no.3
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• pp.58-59
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• 2014

당근과 양파, 토마토, 양배추 등이 큼직큼직하게 들어가 있는 닭고기 수프. 재료 자체의 향을 최대한 살릴 수 있도록 소금 이외의 간은 거의 하지 않는다. 속이 든든해지는 고단백 요리.

• The Monthly Diabetes
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• s.239
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• pp.70-71
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• 2009

유럽과 미국 등에서 많이 소비되는 채소 브로콜리. 미국 시사주간지 <타임>이 선정한 10대 건강식품에 속하면서 국내에서도 많은 사람들이 즐겨 먹는다. 브로콜리는 양배추의 변종이며 작은 봉오리가 여러 개로 이루어진 꽃 모양인데, 비타민C의 함유량이 풍부해 '푸른색의 비타민'이라고도 불린다.

• 건강소식
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• v.36 no.5
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• pp.23-23
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• 2012

늘 먹는 것들이지만 알고 보면 우리 몸을 건강하게 하는 것들이 참 많다. 양배추, 마늘, 식초, 옥수수도 그렇다. 손상된 위벽을 보호하고 소화를 돕는 것들이다. 꾸준히 챙겨 먹도록 하자.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.735-741
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• 2013

Effects of cold plasma treatment (CPT) against Salmonella Typhimurium inoculated on cabbage and lettuce, naturally occurring bacteria in black pepper powder and red pepper powder, and Bacillus cereus inoculated onto red pepper powder were investigated. The numbers of S. Typhimurium on cabbage and lettuce were reduced by $1.5{\pm}0.2CFU/cm^2$ (900W, 5 min) and $1.1{\pm}0.1$ log $CFU/cm^2$ (900W, 10 min), respectively. The numbers of naturally occurring aerobic bacteria in both black pepper powder and red pepper powder were reduced by $2.3{\pm}0.3$ and $0.6{\pm}0.2$ log CFU/g, respectively. The numbers of B. cereus vegetative cells on red pepper powder were reduced by $1.5{\pm}0.1$ log CFU/g, but the numbers of spores remained unchanged. The inhibition of S. Typhimurium on cabbage was adequately described by Fermi's model and the Weibull model. The predicted optimum treatment power and time for S. Typhimurium inoculated onto cabbage were 746 W and 6.8 min, respectively. Our results indicate that CPT represents a useful method for microbial decontamination of vegetables and spices.

• Food Science and Preservation
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• v.19 no.2
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• pp.173-177
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• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• Journal of Life Science
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• v.19 no.11
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• pp.1666-1671
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• 2009

In Brassica, S locus glycoprotein (SLG) and S locus receptor kinase (SRK) genes function together for self-recognition in the self-incompatibility response. In addition, a water channel called aquaporins (MOD) is required for the self-incompatibility response. In this study, we isolated the SC-SLG, SC-SRK, and SC-MOD genes from a self-compatible line of B. oleracea. In the self-compatible line, the SC-SLG, SC-SRK, and SC-MOD genes showed the highest degree of sequence similarity with published data and to normal expression by RT-PCR. Therefore, it can be concluded that the SCR/SP11 gene of the B. oleracea pollen may not function and/or that mutations may occur in genes for self-incompatibility that are not linked to the S locus region.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.221-225
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• 2001

Flow properties of red flower cabbage pigment solutions were determined over a wide range of temperatures ($20-50^{\circ}C$) and soluble solid concentrations (1-65%) using a cone and plate rotational viscometer. Flow properties of the pigment solutions were adequately described by the simple power law model. Within the tested ranges of concentration, temperature and shear rate, the flow behavior index (n) and the consistency index (K) of the solutions were in the ranges of 0.841-0.998 and $0.008-31.525\;Pa{\cdot}s^n$, respectively. The effect of temperature on the apparent viscosity of the solutions followed an Arrhenius type relationship. Activation energy of flow varied from 9.36 to 52.48 kJ/mol depending on the solid concentration and shear rate. The combined effect of temperature and concentration on the apparent viscosity at the shear rate of $100\;s^{-1}$ could be represented by a single equation as ${\ln}\;{\eta}_a\;=\;6.11\;-\;3103.94(1/T)\;-\;0.03C$.