• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.342-348
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• 1990

Effects of various monosodium glutamate(MSG_ concentration (0-400mg%) on the quality of Korean cabbage kimchi during fermentation at 2$0^{\circ}C$ were investigated. The growth of lactic acid bacteria titratable acidity pH content of thiamine ascorbic acid $\beta$-carotene and sensory evaluation were observed in the presencve of MSG. Titratable acidity was increased in the kimchi contained MSG during the fermentation.l Wheeas the changes of pH in the kimchi contained MSG were similar to those in control, Maximum growth of lactic acid bacteria was observed after 49 hour of fermentation in kimchi contained with 200mg MSG. The might be due to the fact that MSG was given optimum pH for acid bacteria growth because of its buffering action. Therefore the periods of kimchi fermentation were reduced by addition of MSG, MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According of MSG. MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According to sensory evaluation MSG reduced sour taste in kimchi which increased edible periods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.313-322
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• 1995

This study was conducted to investigate the effect of ginseng on the preservability and quality of Chinese cabbage Kimchi. The effect of ginseng on the growth of Lactobacilli, pH, titratable acidity, amount of juice, sensory quality and fracitonation of cell wall ploysaccharides, and enzyme activities related to softening were examined during fermentation. Ginseng promoted the growth of L. brevis and it didn't influence L. plantarum and L. fermentum. But Leuc. mesenteroides and P. cerevisiae was inhibited a little by adding of ginseng. The quality of ginseng added Kimchi evaluated by nalysis of the pH, acidity, sensory quality, the amount of juice, and overall eating quality during fermentation was better than those of control Kimchi, and 2% ginseng added Kimchi was the best ont the preservability and quality. The activity of β -galactosidase in ginseng added Kimchi was higher than that of control Kimchi. But the activity of polygalacturonase in ginseng added Kimchi was the same as that of control Kimchi. Ginseng added Kimchi showed more desirable softness of tissue. This was the same result as the analysis of pectic substance and hemicellulosic polysaccharides composed of cell wall polysaccharides. The value of L(lightness) of ginseng added Kimchi was highly maintained during the edible period and the yellow color from the ginseng was moved to Kimchi tissue in the ginseng added Kimchi.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.841-853
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• 2021

This study aimed to investigate the effects of Kimchi cabbage by-products either treated or untreated with calcium oxide (CaO) and alkaline hydrogen peroxide (AHP) as substitutional ingredient of total mixed ration (TMR) on in vitro fermentation, in situ disappearance and growth performance of Holstein steers. Cannulated Holstein (600 ± 47 kg) was used for both the in vitro and in situ experiments. The treatments used were TMR only (CON), TMR + 30% Kimchi cabbage by-products fresh matter (FM) basis (TC), TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis (TCC), and TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis + 3.22% AHP FM basis (TCCA). For in vivo experiment, thirty-four Holstein steers (273 ± 45 kg) were subjected to a 150-day feeding trial, divided into two groups: CON and TC. In the in vitro experiment, pH of TCCA was greatest (p < 0.05) among other treatments at all incubation times. Ammonia nitrogen and volatile fatty acid concentrations were not significantly different for each treatment. However, butyrate was greater (p < 0.05) in TCC and CON than in both TC and TCCA. During in situ experiment, the dry matter (DM) disappearance was greatest (p < 0.05) in TCCA among other treatments. Also, disappearance of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were observed greatest (p > 0.05) in TCCA treatment. In the in vivo experiment, average daily gain (ADG) did not differ between CON and TC. In blood profile analysis, alanine aminotransferase, aspartate aminotransferase, glucose, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and total protein concentration were not significantly different between treatments. But, creatinine concentration was greater (p < 0.05) in TC than in CON. Overall results suggest that Kimchi cabbage by-products either treated or untreated with CaO and AHP can be used as substitutional ingredient in TMR for Holstein steers.

• 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.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.93-111
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• 2019

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

• The Plant Pathology Journal
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• v.28 no.3
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• pp.322-329
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• 2012

This study was conducted to investigate host and non-host disease resistances of kimchi cabbage plants to bacterial infection. Kimchi cabbage leaves responded differently to infections with a virulent strain of Xanthomonas campestris pv. campestris (Xcc) 8004 and two strains (85-10 and Bv5-4a.1) of non-host bacteria X. campestris pv. vesicatoria (Xcv). Non-host bacteria triggered a rapid tissue collapse of the leaves showing as brown coloration at the infected sites, highly increased ion leakage, lipid peroxidation and accumulation of UV-stimulated autofluorescence materials at the inoculated sites. During the observed interactions, bacterial proliferations within the leaf tissues were significantly different. Bacterial number of Xcc 8004 progressively increased within the inoculated leaf tissues over time, while growths of two non-host bacteria Xcv strains were distinctly limited. Expressions of pathogenesis-related genes, such as GST1, PR1, BGL2, VSP2, PR4 and LOX2, were differentially induced by host and non-host bacterial infections of X. campestris pathovars. These results indicated that rapid host cellular responses to the non-host bacterial infections may contribute to an array of defense reactions to the non-host bacterial invasion.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.227-234
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• 2017

This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at $4^{\circ}C$. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1228-1235
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• 1997

This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.420-428
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• 2016

For more than 50 years, satellite images have been used to monitor crop growth. Currently, unmanned aerial vehicle (UAV) imagery is being assessed for analyzing within field spatial variability for agricultural precision management, because UAV imagery may be acquired quickly during critical periods of rapid crop growth. This study refers to the derivation of growth estimating equation for highland Kimchi cabbage using UAV derived normalized difference vegetation index (NDVI) and agro-meteorological factors. Anbandeok area in Gangneung, Gangwon-do, Korea is one of main districts producing highland Kimchi cabbage. UAV imagery was taken in the Anbandeok ten times from early June to early September. Meanwhile, three plant growth parameters, plant height (P.H.), leaf length (L.L.) and outer leaf number (L.N.), were measured for about 40 plants (ten plants per plot) for each ground survey. Six agro-meteorological factors include average temperature; maximum temperature; minimum temperature; accumulated temperature; rainfall and irradiation during growth period. The multiple linear regression models were suggested by using stepwise regression in the extraction of independent variables. As a result, $NDVI_{UAV}$ and rainfall in the model explain 93% of the P.H. and L.L. with a root mean square error (RMSE) of 2.22, 1.90 cm. And $NDVI_{UAV}$ and accumulated temperature in the model explain 86% of the L.N. with a RMSE of 4.29. These lead to the result that the characteristics of variations in highland Kimchi cabbage growth according to $NDVI_{UAV}$ and other agro-meteorological factors were well reflected in the model.

• Journal of Environmental Science International
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• v.33 no.1
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• pp.27-41
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• 2024

In this study, we evaluated productivity, soil physiochemical properties, and soil microbial characteristics in Kimchi cabbage(Brassica rapa subsp. pekinensis) cultivation within a highland environment during summer. Specifically, we examined the effect of different cropping systems, namely monoculture and rotation with soybean, over an 8-year cropping period. The results of our investigation revealed that significant differences were absent in terms of yield and soil physiochemical properties between the two cropping systems. However, microbial characteristics exhibited distinctive patterns. Bacterial diversity was significantly higher in the rotation system that in the monoculture, whereas fungal diversity demonstrated a preference for rotation although the result was not significant. Our findings identified the presence of Bradyrhizobium stylosanthis, a nitrogen-fixation symbiont, as an indicator ASV (amplicon sequence variant) in the rotation system, where it displayed significantly higher abundances. These observations suggest a potential positive effect of the rotation system on nitrogen fixation. Notably, throughout the cultivation period, both cropping systems did not exhibit critical disease incidences. However, Fusarium oxysporum, a well-known pathogen responsible for inducing fusarium wilt disease in Kimchi cabbage, was detected with significantly higher abundance in the monoculture system. This finding raises concerns about the potential risk associated with Kimchi cabbage cultivation in a long-term monoculture system.