• 한국유기농업학회지
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• 제26권4호
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• pp.731-743
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• 2018

배추 유기재배 시 녹비작물과 추비방법이 배추의 생육과 질소이용에 미치는 영향을 구명하기 위하여 2012년부터 2014년까지 수원에 있는 국립농업과학원 포장에서 시험을 수행하였다. 녹비작물은 여름철 크로타라리아와 겨울철 헤어리베치를 이용하였다. 녹비처리 방법은 전면경운 토양혼입방법과 부분경운 토양혼입방법, 그리고 무경운 예취피복처리를 비교하였다. 추비방법은 녹비만 처리한 것과 녹비 처리 후 유박과 액비로 추비한 처리를 비교 하였다. 시험결과 녹비 처리 방법은 예취 후에 경운하여 토양혼입 하는 것보다 무경운 피복처리 하는 것이 좋았다. 봄배추재배 시 동계 녹비작물 헤어리베치 재배로 정상적인 생육과 수량이 가능하였고 관행의 화학비료 처리구에 비하여 무름병과 Tip-burn 발생이 적어 수량성도 높았다. 가을재배에서는 녹비 연속재배와 유박 추비로 관행의 화학비료처리구와 비슷한 수량을 보였다. 하지만 하계 단기성 녹비작물 재배 시에는 관행 수량의 70% 내외에 그쳤다. 녹비재배에 이은 액비 활용 양분관리로 관행과 비슷한 수량이 가능하였고 토양중 무기태 질소가 안정적으로 유지되고 질소이용효율도 향상되었다. 결론적으로 배추 유기재배를 위해서는 겨울과 여름 녹비작물을 재배하고 가을 작기를 선택하여 액비로 추비하는 것이 권장된다.

• Animal Bioscience
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• 제36권10호
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• pp.1558-1567
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• 2023

Objective: Dietary green cabbage was evaluated for its impact on fatty acid synthetic ability in different adipose tissues during fattening of Wanxi White geese. Methods: A total of 256 Wanxi White geese at their 70 days were randomly allocated into 4 groups with 4 replicates and fed 0%, 15%, 30%, and 45% fresh green cabbage (relative to dry matter), respectively, in each group. Adipose tissues (subcutaneous and abdominal fat), liver and blood were collected from 4 birds in each replicate at their 70, 80, 90, and 100 days for fatty acid composition, relative gene expression and serum lipid analysis. Two-way or three-way analysis of variance was used for analysis. Results: The contents of palmitic acid (C16:0), palmitoleic acid (C16:1), linoleic acid (C18:2), and alpha-linolenic acid (C18:3) were feeding time dependently increased. The C16:0 and stearic acid (C18:0) were higher in abdominal fat, while C16:1, oleic acid (C18:1), and C18:2 were higher in subcutaneous fat. Geese fed 45% green cabbage exhibited highest level of C18:3. Geese fed green cabbage for 30 d exhibited higher level of C16:0 and C18:0 in abdominal fat, while geese fed 30% to 45% green cabbage exhibited higher C18:3 in subcutaneous fat. The expression of Acsl1 (p = 0.003) and Scd1 (p<0.0001) were decreased with green cabbage addition. Interaction between feeding time and adipose tissue affected elongation of long-chain fatty acids family member 6 (Elovl6), acyl-CoA synthetase longchain family member 1 (Acsl1), and stearoly-coA desaturase 1 (Scd1) gene expression levels (p = 0.013, p = 0.003, p = 0.005). Feeding time only affected serum lipid levels of free fatty acid and chylomicron. Higher contents of C16:0, C18:1, and C18:3 were associated with greater mRNA expression of Scd1 (p<0.0001), while higher level of C18:2 was associated with less mRNA expression of Scd1 (p<0.0001). Conclusion: Considering content of C18:2 and C18:3, 30% addition of green cabbage could be considered for fattening for 30 days in Wanxi White geese.

• 한국유기농업학회지
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• 제13권2호
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• pp.211-221
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• 2005

This experiment was conducted to evaluate the effect of animal slurry on nitrogen uptake of hairy vetch and growth of chinese cabbage in cropping system. Hairy vetch was seeded on September 20 in 2003 . We examined the effect of cover crop(hairy vetch (Vicia villosa Roth) and slurry application(0, l00, 200kg N/ha) on yield and N uptake. Dry matter yield and nitrogen uptake of hairy vetch were measured. The chinese cabbage succeeding cover crop was harvested in 2004. The nitrogen uptake of hairy vetch was 84, 121, 148kg N/ha respectively, when the slurry application was 0, 100 and 200kg N/ha. In addition. N uptake of hairy vetch at the plot of 100kg and 200 kg N/ha slurry were 44% and 76% higher than that of the plot without slurry application respectively. Slurry application of hairy vetch could increase nitrogen uptake by application of green manure at the harvesting time. the content of organic matter and P-content of soil with hairy vetch plot was higher than that of fallow plot due to inhibition of soil erosion. The organic matter levels tend to improve with the addition of hairy vetch. Hairy vetch could improve soil quality by reducing erosion compared with bare fallow. The green manure of hairy vetch with animal slurry maintained soil nutrient and reduced nitrogen fertilizer of chinese cabbage. The hairy vetch residues decomposed rapidly releasing half of their residues within 40 days after burial. The yield of chinese cabbage was 90% in the plot of manure of hairy vetch compared with chemical fertilizer. The yield in the plot treated with green manure of hairy vetch and 50% of chemical fertilizer was reduced 5% less than that of chemical fertilizer. Therefore, it was estimated that the green manure of hairy vetch-chinese cabbage cropping system could reduce nitrogen chemical fertilizer as much as 84~148kgN/ha. the green manure of hairy vetch with animal slurry maintained soil nutrient and reduced nitrogen fertilizer of chinese cabbage.

• 한국환경과학회지
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• 제31권10호
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• pp.825-832
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• 2022

This study aimed to explore companion planting to improve vegetable productivity on extensive green roofs through urban agriculture with limited substrate depth. From May to July 2021, the study conducted on the rooftop to evaluate the effects of marigold (Tagetes patula) planting ratio on the growth and pest control of cabbage (Brassica campestris). The experiment plot measured 1 m in width × 1 m in length × 0.25 m in height and 0.2 m in substrate depth. Fifteen plots were planted in varying proportions of cabbage and marigold for three repetitions per treatment: cabbage control (CC), 2:1(C₂M₁), 1:1(C₁M₁), 1:2(C₁M₂), and marigold control (MC). We found that companion planting marigolds with cabbage significantly increased cabbage growth and reduced pest infestation. The study revealed that C₁M₁, when cabbage and marigold have the same proportion, is an efficient companion planting ratio. Companion planting, in which non-crop vegetation manages pests and increases crop productivity, improves natural pest control and preserves biodiversity on rooftop urban agriculture.

• 한국환경농학회지
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• 제38권3호
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• pp.159-165
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• 2019

BACKGROUND: The water footprint (WF) is an indicator of freshwater use that appears not only at direct water use of a consumer or producer, but also at the indirect water use. As an indicator of 'water use', the water footprint includes the green, blue, and grey WF, and differs from the classical measure of 'water withdrawal' because of green and grey WF. This study was conducted to assess and estimate the water footprint of the soybean and Chinese cabbage. METHODS AND RESULTS: APEX model with weather data, soil and water quality data from NAS (National Institute of Agricultural Sciences), and farming data from RDA (Rural Development Administration) was operated for analyzing the WF of the crops. As the result of comparing the yield estimated from APEX with the yield extracted from statistic data of each county, the coefficients of determination were 0.83 for soybean and 0.97 for Chinese cabbage and p-value was statistically significant. The WFs of the soybean and Chinese cabbage at production procedure were 1,985 L/Kg and 58 L/Kg, respectively. This difference may have originated from the cultivation duration. The WF ratios of soybean were 91.1% for green WF and 8.9% for grey WF, but the WF ratios of Chinese cabbage were 41.5% for green WF and 58.5% for grey WF. CONCLUSION: These results mean that the efficiency of water use for soybean is better than that for Chinese cabbage. The results could also be useful as an information to assess environmental impact of water use and agricultural farming on soybean and Chinese cabbage.

• 한국식품과학회지
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• 제31권2호
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• pp.488-494
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• 1999

파김치와 배추김치를 제조하여 $10^{\circ}C$와 $20^{\circ}C$로 발효시키면서 시간에 따른 젖산균의 변화와 발효 양상을 비교 조사하였다. pH, 총 산도 및 총 균수의 변화를 조사한 결과 파김치가 배추김치보다 발효가 늦게 진행됨을 알 수 있었다. 또한 총 균수, Leuconostoc 속 젖산균의 최대 균수 및 Lactobacillus 속 젖산균의 최대 균수도 배추김치보다 파김치에서 적었고 이러한 차이는 발효 온도가 낮은 $10^{\circ}C$의 경우 더욱 크게 나타났다. 파김치를 $10^{\circ}C$에서 발효시킨 경우 34일 경과 후에도 발효가 여전히 진행 중이었다. 총 당 함량을 조사한 결과 담금 직후 파김치가 배추김치보다 높았고 발효가 진행됨에 따라 감소하였으나 실험 종료 시점에서도 여전히 파김치가 높은 당 함량을 보여 파김치의 발효가 배추김치보다 느리게 진행되는 것이 총 당 함량이 낮았기 때문이 아님을 알 수 있었다. 적숙기 파김치에서 분리한 주된 젖산균은 Leuconostoc mesenteroides와 Lactobacillus plantarum으로 동정되어 배추김치 발효의 주된 젖산균과 차이가 없는 것으로 나타났다.

• Asian Pacific Journal of Cancer Prevention
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• 제14권11호
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• pp.6657-6662
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• 2013

Background: The objective of this study was to investigate antioxidant and anti-inflammatory activity of cabbage phytochemicals. Materials and Methods: Color coordinates were evaluated by colorimetry, and the antioxidant and anti-inflammatory activities were analyzed by spectrophotometer for some common cabbage varieties. Results: Red heads had the highest total antioxidant contents followed by Savoy, Chinese and green heads. The Chinese variety had the highest ABTS (2,2-azino-di-(3-ethylbenzthiazoline-sulfonic acid) antioxidant activity, was 5.72 ${\mu}mol$ TE/g fw (Trolox equivalent). The green variety had the highest DPPH (free radical scavenging activity) antioxidant activity, which was 91.2 ${\mu}mol$ TE/g fw. The red variety had the highest FRAP (ferric reducing antioxidant power) antioxidant activity, which was 80.8 ${\mu}mol$ TE/g fw. The total phenol amounts were 17.2-32.6 mM trolox equivalent antioxidant capacity (TEAC) and the total flavonoid amounts were 40.0-74.2 mg quercetin per gram. Methanolic extracts of different cabbage heads showed different anti-inflammatory activity values. Chinese, Savoy and green heads had the highest anti-inflammatory activity, while red heads had the lowest. Conclusions: The results suggest that these varieties of cabbage heads could contribute as sources of important antioxidant and anti-inflammatory related to the prevention of chronic diseases associated to oxidative stress, such as in cancer and coronary artery disease.

• 한국식생활문화학회지
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• 제27권4호
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Journal of Applied Biological Chemistry
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• 제50권1호
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• pp.22-28
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• 2007

Most of the uplands in alpine regions during off-season are left as bare soil and thus vulnerable to severe erosion due to the inherent topographical conditions. Appropriate management strategy to cope with this problem is urgently needed, yet few researches have been reported on the effects of winter cover crop and management on soil erosion. We assessed effects of ryegrass (Lolium multiflorum) as cover crop, green manure or mulching residue on soil erosion and quality through field and segment plot lysimeter experiments in alpine uplands. Ryegrass successfully adopted to winter in alpine region based on biomass, nutrient contents, and vigors of top and root systems. Incorporation of ryegrass into soil maintained soil fertility, nutrient uptake, and yield of cabbage exerting potential use as green manure. Cultivation of ryegrass suppressed occurrence of Chinese cabbage pests. Surface coverage by ryegrass as cover crop and mulching residue significantly reduced soil loss up to 96%, when combined with soil conservation management practices. Results revealed maintaining cover crop over winter was beneficial in reducing soil erosion, and sustaining soil quality and Chinese cabbage productivity. This study suggested winter cover crop, followed by green manure and mulching, and conservation tillage system could be one of the best management practices in alpine sloping uplands cultivating Chinese cabbage.

• Agricultural and Biosystems Engineering
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• 제6권2호
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• pp.77-82
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• 2005

The fractionation of green juice could be one of the ways to treat the green juice for saving the bio re-sources by using the basic processes of protein coagulation and separating juice coagulation into protein paste and brown juice and storing the final products. The fractionation of Chinese cabbage juice can be accomplished by applying the combine method of the formic acid with rate of 0.3% and the propionic acid with rate of 0.1 % added 4 hours later in the juice with maximum recovery of protein coagulation. The separation of coagulation into the protein paste and the brown juice completed in 6.5 hours by set up method in a special designed storage. The protein paste could be stored safely for 30days in anaerobic condition.