• 한국식품영양과학회지
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• 제29권2호
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• 드라이브 ㆍ 컨트롤
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• 제20권3호
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• pp.35-41
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• 2023

Radish and Chinese cabbage are the most produced and consumed vegetables in Korea. The mechanization of harvesting operations is necessary to minimize the need for manual labor. This study to develop and evaluate the performance of a multi-purpose driving platform that can apply modular Radish and Chinese cabbage harvesting devices. The multi-purpose driving platform consisted of driving, device control, engine, hydraulic, harvesting, conveying, and loading part. Radish and Chinese cabbage harvesting conducted using the multi-purpose driving platform each harvesting module. The performance of the multi-purpose driving platform was evaluated the field efficiency and loss rate. The total Radish harvesting operation time 34.3 min., including 28.8 min., of harvesting time, 1.9 min., of turning time, and 3.6 min., of replacement time of bulk bag. During Radish harvesting, the field efficiency and average loss rate of the multi-purpose driving platform were 2.0 hr/10a and 3.1 %. Chinese cabbage harvesting operation 49.3 min., including 26.6 min., of harvesting time, 4.6 min., of turning time, and 18.1 min., of replacement time of bulk bag. During Chinese cabbage harvesting, the field efficiency and average loss rate of the multi-purpose driving platform 2.1 hr/10a and 0.1 %. Performance evaluation of the multi-purpose driving platform that harvesting work was possible by installing Radish and Chinese cabbage harvest modules. Performance analysis through harvest performance evaluation in various Radish and Chinese cabbage cultivation environments is necessary.

• 현장농수산연구지
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• 제14권1호
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• pp.23-45
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• 2012

본 연구는 고랭지배추의 생산·유통체계에 대한 문제점을 분석하고 개선과제를 제시하는 데에 목적이 있다. 이를위해 고랭지배추를 생산하는 생산자, 산지유통인, 도매시장 종사자, 대형마트 구매담당자에 대한 심층적인 인터뷰를 통해 유용한 정보들을 수집하여 분석하였고 또한 고랭지배추 주산지의 생산과 도매시장의 유통체계 현황에 대한 자료들을 분석하여 고랭지배추의 생산·유통체계에 대한 매우 유용한 시사점을 얻을 수 있었다. 결론적으로 고랭지배추의 생산·유통체계에 대한 현황분석을 통해 개선방안들이 제시되었는 데 첫째는 고랭지배추 비가림재배 방법의 도입을 통해 생산의 안정성을 도모하고, 둘째는 고랭지배추 유통정보에 대한 투명성을 제고시키며, 셋째는 고랭지배추의 주산지로부터 소비자에 이르기까지의 물류체계 개선을 위해 단계적으로 콜드체인시스템을 구축하는 방안을 제시하였다.

• 한국식품조리과학회지
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• 제11권1호
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• Plant Biotechnology Reports
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• 제4권4호
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• pp.243-251
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• 2010

Nitric oxide (NO) has been shown to be involved in diverse physiological processes in microbes, animals and plants. In this study, the involvement of NO in the development and possible roles in oxidative stress protection of Chinese cabbage (Brassica rapa subsp. pekinensis cv. Samrack-ulgari) seedlings were investigated. Exogenous application of sodium nitroprusside (SNP) retarded root elongation, while increasing lateral root formation of Chinese cabbage. Plants showed no signs of external stress due to SNP application in true leaves. Cotyledons of 3-week-old Chinese cabbage plants were found to be highly sensitive to SNP application. Treated cotyledons displayed rapid tissue collapse and associated cell death. Although SNP application reduced root growth under normal growth conditions, it also enhanced methyl viologen (MV)-mediated oxidative stress tolerance. Analysis of SNP application to Chinese cabbage leaf disks, revealed SNP-induced tolerance against oxidative stresses by MV and $H_2O_2$, and evidence includes prevention of chlorophyll loss, superoxide anion (${O_2}^-$) accumulation and lipid peroxidation. This report supports a role for nitric oxide in modulating early seedling development, programmed cell death and stress tolerance in Chinese cabbage.

• Journal of Plant Biology
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• 제12권3호
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• pp.8-14
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• 1969

Salt tolerances of Chinese cabbage and cabbage were observed by means of the sand culture and field experiment. The point of 50% yield reduction of Chinese Cabbage was 1% of salt concentration in sand culture. The Na absorption in the salty upland conditions was increased but the absorption of Ca, Mg were interrupted as the salt concentration was raised and there were no differences in the absorption of N and P. The Si absorption was increased at low salty conditions, but the salt concentration was raised, the absorption was interrupted drastically. The cabbage was more stronger salt tolerance than Chinese cabbage, and it was possible to prevent the salt damage significantly by planting on sloping beds instead of planting on the double-row beds in field condition.

• 식물병과 농업
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• 제1권1호
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• pp.45-46
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• 1995

In recent years, there were considerably severe occurrences of TuMV(turnip mosaic virus) disease on radish and Chinese cabbage cultivated at alpine or sub-alpine regions, especially more severe on young Chinese cabbage sowed after late June. Started from 1991, those were very severe in 1992 and 1994, for the number of migrated aphids was increased enormously according to the weather condition of high temperature and low humidity then. This disease started at late June to early July, and continued to late August. It seemed that TuMV was transmitted easily and completely to the young chinese cabbages, but hardly and rarely the old. The regions over 1,000m of altitude had less possibility of disease-occurring, but there was severe occurrence on the second cropping of Chinese cabbage in a year. It is considered that more researches on control method of TuMV disease will be needed very urgently.

• Food Science and Biotechnology
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• 제14권4호
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• pp.466-469
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• 2005

Chinese cabbage (Brassica campestris L. Pekinensis) is Brassica vegetable that contains high amounts of glucosinolates. Glucosinolates and their breakdown products are thought to contribute to health promotion by preventing some cancers. Chinese cabbage is the most commonly consumed vegetable in Asian countries including Korea. In this study, qualitative and quantitative analyses of 3-butenyl glucosinolate (Gluconapin) from different cultivars and different parts of the cabbage were performed. Gluconapin of Chinese cabbage was extracted by hot ethanol ($80^{\circ}C$), isolated by an anion exchange column and identified by GC/MS and LC/MS. The levels of glucosinolates in Chinese cabbage varied according to the different parts, cultivars, and blanching time. In general, the concentrations of 3-butenyl isothiocyanate (ITC) were higher in the leaf than in the midribs parts. The cultivar 'Bulam no. 3' had a much greater content of 3-butenyl ITC than the cultivar 'Garak no. 1,' and the levels of butenyl ITC were highest after two weeks of storage. Blanching treatment decreased the concentration of 3-butenyl ITC. The ITC concentration varied extensively among different crops of the same species, and according to the different parts on the cabbage, the storage duration and the boiling time.

• Food Science and Biotechnology
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• 제15권5호
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• pp.688-693
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• 2006

Glucosinolates are hydrolyzed by the enzyme myrosinase and are mainly found in cruciferous vegetables such as Chinese cabbage (Brassica campestris L. ssp. pekinensis). lsothiocyanates (ITCs) are glucosinolate degradation products with reported anticarcinogenic properties. Korean Chinese cabbage in the form of 'kimchi' is a staple part of the Korean diet. In this study, we examined the effects of storage temperature and duration on glucosinolate, ITC, soluble sugar, and organic acid levels in kimchi. Changes in pH and the impact of various parts of the Korean Chinese cabbage being used during the preparation of the dish were also assessed. Extracted ITC levels, analyzed via gas chromatography (GC) and GC/mass spectrometry (GC/MS), were higher in the midrib parts than in the cabbage leaves after storage at both 4 and $20^{\circ}C$. During storage, organic acid levels increased while soluble sugars were depleted. The pH initially increased (after 1 day at $20^{\circ}C$, and 1 week at $4^{\circ}C$), but subsequently decreased over time at both temperatures. Glucosinolate and ITC levels increased in the beginning of storage but then generally fell during further storage. Our data suggest that acidity-related reduction in myrosinase activity during storage may decrease glucosinolate and ITC levels. The changes in these levels depended on the storage conditions and the Korean Chinese cabbage parts used for the kimchi preparation.

• 한국식품영양과학회지
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• 제22권1호
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• pp.62-67
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• 1993

절임 배추와 숙성된 김치의 동결저장 가능성을 조사하였다. 생배추의 조직은 급속침지동결이나 예비건조하면 완만공기동결이나 건조하지 않은 것에 비해 우수하였다. 절임 배추는 생배추에 비해 동결손상이 적었고 급속동결이나 예비건조에 의해 조직이 개선되지 않아 조직특성은 숙성된 김치와 비슷하였다. 김치는 동결시 동결하지 않은 것에 비해 약간 질겼으나 전체적인 품질에서는 유의적인 차이를 보이지 않았다. 동결저장시 절임배추는 3개월후 약간의 핑크색을 띄었으나 김치는 6개월 저장동안 이런 현상이 나타나지 않았고 품질도 거의 변화가 없었다.