• Title/Summary/Keyword: Kimchi cabbage (Brassica rapa L. ssp. pekinensis)

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Effect of cultivars on hairy root induction and glucosinolate biosynthesis in a hairy root culture of Kimchi cabbage (Brassica rapa L. ssp. Pekinensis

  • Sang Un Park;Sook Young Lee
    • Korean Journal of Agricultural Science
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    • v.49 no.1
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    • pp.51-60
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    • 2022
  • Cruciferous vegetables are rich in biologically active compounds such as glucosinolates and have various health benefits. Among these vegetables, Kimchi cabbage (Brassica rapa L. ssp. Pekinensis) is one of the most popular leafy vegetables due to the presence of the highest amounts of numerous vital phytonutrients, minerals, vitamins, and antioxidants. This study aims to investigate the effects of six cultivars (Chundong 102, Asia No Rang Mini, Hwimori Gold, Asia Seoul, Wol Dong Chun Chae, and Asia Bbu Ri) on hairy root induction and glucosinolate biosynthesis in the hairy root cultures of Kimchi cabbage. Seven different glucosinolates, in this case sinigrin, gluconapin, glucoerucin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin, were detected in the hairy root cultures of Kimchi cabbage. Among the different cultivars, Asia No Rang Mini was the most promising candidate for hairy root stimulation, as it achieved the highest values for the growth rate, root number, root length, transformation efficiency, and total glucosinolate content. Overall, the Asia No Rang Mini cultivar of Kimchi cabbage performed best as a promising cultivar hairy root culture for glucosinolate production.

Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis) (배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화)

  • Jang, Miran;Kim, Gun-Hee
    • Food Science and Preservation
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    • v.24 no.3
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    • pp.367-373
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    • 2017
  • This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature $4^{\circ}C$ and $20^{\circ}C$) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were $21.37{\pm}1.06{\mu}g/g$ dry weight (DW) and $20.96{\pm}3.33{\mu}g/g$ DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at $20^{\circ}C$ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at $20^{\circ}C$ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

Development of Molecular Markers and Application for Breeding in Chinese Cabbage (배추의 분자 마커 개발 및 육종적 활용)

  • Kim, Ho-Il;Hong, Chang Pyo;Im, Subin;Choi, Su Ryun;Lim, Yong Pyo
    • Horticultural Science & Technology
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    • v.32 no.6
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    • pp.745-752
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    • 2014
  • Chinese cabbage (Brassica rapa L. ssp. pekinensis) is an economically important vegetable crop as a source of the traditional food Kimchi in Korea. Although many varieties exhibiting desirable traits have been developed by the conventional selective breeding approach, breeding related to abiotic or biotic stresses, such as a particular pests or diseases, or tolerance to climatic conditions, is likely to be slow. This could be helped by an efficient method for selection from various, rapidly-evolved genetic resources on the basis of molecular markers. In particular, the Brassica genome sequencing project enables genome-wide discovery of genes or genetic variants associated with agricultural traits. We here discuss the recent progress in the field of Chinese cabbage breeding with regard to the application of molecular markers.

Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)

  • Kang-Hee Lee;Seung-min Oh;Won-Ho Hong;Jiyeon Chun
    • Food Science and Preservation
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    • v.30 no.2
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    • pp.247-261
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    • 2023
  • Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B6 and B9 (1,288.5 ㎍/100 g and 776.7 ㎍ dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 ㎍/100 g and 712.2 ㎍/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.

Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapaL. ssp. Pekinensis) during salting process (절임 공정 중 절단 배추의 품질 향상을 위한 maltodextrin과 grape seed extract 첨가조건 최적화)

  • Park, Sang-Un;Choi, Eun Ji;Chung, Young Bae;Han, Eung Soo;Park, Hae Woong;Chun, Ho Hyun
    • Food Science and Preservation
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    • v.23 no.7
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    • pp.913-922
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    • 2016
  • The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.

Comparison of the Quality Characteristics between Spring Cultivars of Kimchi cabbage (Brassica rapa L. ssp. pekinensis) (봄 배추 품종별 품질 특성 비교)

  • Lee, Kwang-Hee;Kuack, Han-Seup;Jung, Ji-Won;Lee, Eun-Joon;Jeong, Da-Mi;Kang, Ki-Young;Chae, Kyung-Il;Yun, Seok-Hun;Jang, Mi-Ran;Cho, Sun-Duk;Kim, Gun-Hee;Oh, Ji-Young
    • Food Science and Preservation
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    • v.20 no.2
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    • pp.182-190
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    • 2013
  • This study investigated the quality characteristics between spring cultivars of Kimchi cabbage(Brassica rapa L. ssp. pekinesis). We measured the weight, length, width, formation index, midrib thickness and moisture contents of fresh Kimchi cabbage for characteristics of growth. And we analyzed the free sugar, amino acid, organic acid, mineral, pectin and cellulose contents of fresh Kimchi cabbage. The hardness and firmness were measured for texture of fresh Kimchi cabbage. The weight of 'K-power' cultivar was the highest than other cultivars. The 'Jeongsang' cultivars was the thinnest midrib thickness in cultivars, but it was not significantly different. The free sugar levels of spring cultivars was the highest in 'Chunkwang'. Malic acid content of 'Jeongsang' was significantly different among spring cultivars. Also amino acid content of 'K-power' and 'Chunkwang' were significantly different among spring cultivars Mineral content in 'K-power' and 'Bomaknorang' were greater than that of other cultivars. Especially Na, Ca and Mg contents of 'K-power' and 'Bomaknorang' were higher four times than that of other cultivars. Pectin content of 'Jeongsang' was higher than that of other cultivars, but it was not significantly different. Hardness and Firmness were not significantly different among spring cultivars.

Development of Growth Models as Affected by Cultivation Season and Transplanting Date and Estimation of Prediction Yield in Kimchi Cabbage (재배시기, 정식일에 따른 배추의 생육 모델 개발 및 생산량 예측 평가)

  • Lee, Jin Hyoung;Lee, Hee Ju;Kim, Sung Kyeom;Lee, Sang Gyu;Lee, Hee Su;Choi, Chang Sun
    • Journal of Bio-Environment Control
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    • v.26 no.4
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    • pp.235-241
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    • 2017
  • This study was carried out to estimate growth characteristics of Kimchi cabbage cultivated in two different growing seasons and three transplanting dates in the greenhouses, and to create a predicting model for the production of Kimchi cabbage based on the growth parameters and climatic elements. Kimchi cabbages were transplanted three times at intervals of two weeks in spring and autumn growing seasons. Sigmoidal models for the estimation of fresh weight (Fw) was designed with days after transplanting, which were Fw=4451.5/[1+exp{-(DAT-34.1)/3.6}]($R^2=0.992$) and Fw=7182.0/[1+exp{-(DAT-53.8)/11.6}] ($R^2=0.979$), respectively. The relationship between fresh weight of Kimchi cabbage and growing degree days (GDD) was highly correlated, and the regression model represented by Fw=4451.5/[1+exp{-(GDD-34.1)/3.6}] ($R^2=0.992$) in spring growing season. The yield of Kimchi cabbage under spring and autumn growing season were estimated 11348.3kg/10a and 15128.2kg/10a, respectively, which were much different than outdoor culture each growing season, while greenhouse cultivation have shown similar results. To estimate the efficacy of prediction yield in Kimchi cabbage, we will need to supplement a predicting model, which was based on the parameters and climatic elements by the field cultivation.

Effect of Soil Water Content on Growth, Photosynthetic Rate, and Stomatal Conductance of Kimchi Cabbage at the Early Growth Stage after Transplanting (정식 후 초기 생장기 배추의 생장, 광합성 속도 및 기공전도도에 미치는 토양수분의 영향)

  • Kim, Sung Kyeom;Lee, Hee Ju;Lee, Hee Su;Mun, Boheum;Lee, Sang Gyu
    • Journal of Bio-Environment Control
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    • v.26 no.3
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    • pp.151-157
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    • 2017
  • The objectives of this study were to determine the impact of soil water content on the growth, stomatal conductance, and photosynthesis of Kimchi cabbage and to evaluate proper parameters for development of growth models. There were five levels of irrigation amount treatments (0, 200, 300, 400, and 500 mL/d/plant) and those were commenced at one day after transplanting (DAT). We measured soil water content, stomatal conductance, photosynthesis characteristics, and the A-Ci curve. The growth of Kimchi cabbage as affected by irrigation amount was evaluated at 38 days after transplanting, however, the growth with 0 and 200 mL/d/plant irrigation amount treatments measured at 29 DAT. The relationship between soil water content and stomatal conductance was highly correlated ($r^2=0.999$) and the function represented by y = 6097.4x - 4.2984. The stomatal conductance of Kimchi cabbage leaves showed $300mmol{\cdot}m^{-2}{\cdot}s^{-1}$ when the soil water content was below $0.05m^3/m^3$. The stomatal conductance was rapidly decreased by scarcity of soil moisture. A-Ci curve indicated normal curve in fully irrigation treatment (500 mL/d/plant), however, $CO_2$ couldn't diffuse through the intercellular Kimchi cabbage leaves treated with 0 mL/d/plant. The dry weight of full irrigation treatment was greater approximately 6.8 times than that of deficit irrigation (0 mL/d/plant). In addition, leaf area index showed a logarithmic function (y = 16.573 + 3.398 ln x) with soil water content and that of R-squared represents 0.913. Results indicated that the soil water content was highly correlated with stomatal conductance and leaf area index. Indeed, the scarcity soil moisture reduced photosynthesis and retarded growth.