• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.90-96
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• 2008

To retain the fresh taste and flavor of Kimchi, ozone treatment was applied for kimchi food materials. In this study, Chinese cabbage and salted Chinese cabbage, the highest portion of Kimchi materials, were treated by ozone ($3{\sim}9$ ppm) and their microbiological and chemical characteristics were investigated. Initial number of total aerobic bacteria of Chinese cabbage and salted Chinese cabbage were $1.3{\sim}10^7$ and $7.1{\sim}10^6$ CFU/g, respectively. However, when ozone was treated, the number was decreased and this decrease of bacterial number was maintained during storage. Yeast and mold populations were $6.0{\times}10^3$ and $1.2{\times}10^3$ CFU/g in Chinese cabbage and salted Chinese cabbage, respectively; however, an ozone treatment also decreased the yeast and mold populations. Other physical and chemical characteristics of ozone treated sample such as color, hardness, contents of ascorbic acid and reducing sugar of Chinese cabbage and salted Chinese cabbage were not different when compared with control.

• Journal of Environmental Science International
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• v.24 no.10
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• pp.1253-1264
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• 2015

This study assessed the fertilizing value of struvite deposit recovered from swine wastewater in cultivating Chinese cabbage. Struvite deposit was compared with commercial fertilizers: complex, organic and compost to evaluate the fertilizing effect of struvite deposit. Laboratory pot test obviously presented that the struvite deposit more facilitated the growth of Chinese cabbage than organic and compost fertilizers even though complex fertilizer was the most effective in growing Chinese cabbage. It was revealed that the growth rate of Chinese cabbage was simultaneously controlled by phosphorus (P) and potassium (K). Also, the nutrients such as nitrogen (N), P, K, calcium (Ca) and magnesium (Mg) were abundantly observed in the vegetable tissue of struvite pot. Specifically, P was the most abundant component in the vegetable tissue of struvite pot. Meanwhile, the utilization of struvite as a fertilizer led to the lower accumulation of chromium ($Cr^{6+}$) than other pots, except for compost fertilizer pots, and no detection of cadmium (Cd), arsenic (As) and nickel (Ni) in the Chinese cabbage. The experimental results proved that the optimum struvite dosage for the cultivation of Chinese cabbage was 2.0 g struvite/kg soil. On the basis of these findings, it was concluded that the struvite deposits recovered from swine wastewater were effective as a multi-nutrient fertilizer for Chinese cabbage cultivation.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.5
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• pp.556-563
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• 2015

Chinese cabbage is one of the most important vegetables in Korea and a target crop for market stabilization as well. Remote sensing has long been used as a tool to extract plant growth, cultivated area and yield information for many crops, but little research has been conducted on Chinese cabbage. This study refers to the derivation of simple Chinese cabbage growth prediction equation by using RapidEye derived vegetation index. Daesan-myeon area in Gochang-gun, Jeollabuk-do, Korea is one of main producing district of Chinese cabbage. RapidEye multi-spectral imagery was taken on the Daesan-myeon five times from early September to late October during the Chinese cabbage growing season. Meanwhile, field reflectance spectra and five plant growth parameters, including plant height (P.H.), plant diameter (P.D.), leaf height (L.H.), leaf length (L.L.) and leaf number (L.N.), were measured for about 20 plants (ten plants per plot) for each ground survey. The normalized difference vegetation index (NDVI) for each of the 20 plants was measured using an active plant growth sensor (Crop $Circle^{TM}$) at the same time. The results of correlation analysis between the vegetation indices and Chinese cabbage growth data showed that NDVI was the most suited for monitoring the L.H. (r=0.958~0.978), L.L. (r=0.950~0.971), P.H. (r=0.887~0.982), P.D. (r=0.855~0.932) and L.N. (r=0.718~0.968). Retrieval equations were developed for estimating Chinese cabbage growth parameters using NDVI. These results obtained using the NDVI is effective provided a basis for establishing retrieval algorithm for the biophysical properties of Chinese cabbage. These results will also be useful in determining the RapidEye multi-spectral imagery necessary to estimate parameters of Chinese cabbage.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.510-516
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• 2001

Hydroponic cultivation is a technology of raising crops without use of soil. Generally farmers use the method of DFT(deep flow technology)to grow leafy or fruity vegetables; however, systematic and scientific researches are insufficient on this matter. This study investigated the possibility of cultivating Chinese cabbage steadily year long by using the method of DFT. Chinese cabbage was cultivated hydroponically with and without Ge addition, used to prepare kimchi, and the chemical and microbiological characteristics of kimchi were compared. The basic hydroponic cultivation condition was as follows: 30 days after seeding, the raised seeds were moved to a hydroponic bed and given underground water for 3 days so the roots grow normally Standard nutrient solution was provided and the early electric conductivity concentration was maintained between 1.5∼2.5 thickness. The temperature of the solution was maintained between 10 ∼25$^{\circ}C$ to allow the growth of Chinese cabbage. When soil-cultivated, organically cultivated and hydroponically cultivated Chinese cabbages were compared, hydroponically cultivated cabbages were smaller in size and showed less ability to build up and fold leaves into a head, but showed better quality than organically cultivated cabbages. The contents of protein and fat showed no significant differences. The contents of water. Ca, P, Fe, Vitamin A and Niacin were higher in control and Ge-added cabbages compared with soil-grown cabbage. There was no difference between soil-cultivated Chinese cabbage kimchi and hydroponically cultivated Chinese cabbage kimchi.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.5
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• pp.1177-1181
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• 2003

Chinese cabbage is a vegetable of Cruciferous family. It was usually consumed as Kimchi. It was known to have amount of vitamin c. Recently the trend for the development of functional food combined with oriental herbs. For this aim the study was performed to evaluate the hepatoprotective effect via antioxidant activity of leaf and root of Sanchon Chinese cabbage(Brassica campetris L.) comparatively. The methanol extracts of Chinese cabbage were tested for investigating the effects on the formation of lipid peroxide and the activities of free radical generating enzyme in vitro in bromobenzene-treated rats. The methanol extracts of chinese cabbage reduced bromobenzene-induced hepatic lipid peroxidation and inhibited the activity of xanthine oxidase. The methanol extracts of chinese cabbage did not activate amionopyrine N-demethylase, aniline hydroxylase and glutathione S-transferase. Epoxide hydrolase activity was decreased by bromobenzene, which was restored by pretreatment of the methanol extracts of chinese cabbage. The results suggest that the methanol extracts of Chinese cabbage is reduced by enhancing the activity of epoxide hydrolase.

• Plant Disease and Agriculture
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• v.5 no.2
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• pp.77-83
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• 1999

In 1997 surveys 82 out of 180 crucifer fields were infected with clubroot disease in a range of 1-100% of diseased plants and among crucifier crops Chinese cabbage was the most severe, In cropping systems Chinese cabbage-monocropping of Chinese cabbage-radish were found to be most common in major Chinese cabbage production areas. Welsh onion squash or paddy rice were also planted between cropping of Chinese cabbage. Paddy fields converted to upland were lowered in incidence of clubroot disease and fields with loam to silty loam soil were more severe in disease than those with sandy soil. Soil pH and organic contents were nor related to clubroot disease severity. Soil fauua such as total fungi bacteria actinomyces Pseudomonads and Bascillus were not correlated with severity of the disease. Root rall development on Chinese cabbage seedlings was initifially observed under a microscope 13 days after inoculation with Plasmodiophora brassicae but 18 days by naked eyes after inoculation. Root galls were formed mostly around collar roots and gradually spread to main root lateral roots and secondary root branches. Root galls started to enlarge greatly in size and weight from 23 days after inoculation. Chinese cabbage plants at mid-growth stage with root gall development were reduced to 1/2 of that of healthy plants in number of leaves 1/4-1/5 in above ground fresh weight 1/6 in root length but increased to 3 times in diameter of collar root. Diseased plants had little root hairs. Diseased Chinese cabbage plants at harvest were reduced by 9,1-11.8% in head weight compared to healthy plants a positive correlation was observed between root and head weight but those relationships were rot found in the diseased plants.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.549-557
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• 2011

Chinese cabbage is a staple food to Korean, which has the high degree of self-sufficiency and worldwide breeding technique in the aspect of seed. However, the producers' competitiveness has been decreasing after the agricultural product market was open. In order to cope with this problem, the government introduced some policies for promoting seed industry in 2007 to reflect producer's needs for high quality seeds of Chinese cabbage. These policies will be a good opportunity for producers to secure and promote the producers' competitiveness against low-price importing Chinese cabbage. In this aspect it is very important to know how well these policies are established and what Chinese cabbage farmers want in regard to a new variety of Chinese cabbage seed. This study was carried out to look over the Chinese cabbage producers' using pattern about a new variety of seed and show some directions for efficient way of diffusion of a new variety of seed to producers using a survey research. The main results are as follows. The producers thought the characteristics of a new variety of seed most important factor compared to other factors such as the seed price, and easiness of cabbage sales when they choose a seed. Also, the 65% of respondents were willing to accept a new variety of seed and thought the government support for an exhibition field and diffusing public information about a new variety of Chinese cabbage seed are important in accepting a new variety of seed.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.287-291
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• 1998

Brining property and antimutagenic effects of organically cultivaged Chinese cabbage kimchi (OC kimchi) and common Chinese cabbage imchi (CC kimchi) were studied. The salt absorption rate of leaves was faster than that of stems of the Chinese cabbages. Due to the large portion of leaf in organic Chinese cabbage, organic Chinese cabbage(OC) was much faster in terms of salt absorption rate than common Chinese cabbage(CC). The antimutagenic effects of methanol extracts of CC kimchi and OC kimchi were studied against aflatoxin B1(AFB1) using Ames test on Samonella typhimurium TA 100 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) using SOS chromotest. Methanol extract from 6 -day fermented OC kimchi at 15 $^{\circ}C$ showed 80% inhibition rate against the indirect mutage, aflatoxin B1 induced mutagenicit where as that from 6-day fermented CC kimchi at 15 $^{\circ}C$ showed 54% inhibition rate in the Ames test. Methanol extracts from 6-day fermented CC kimchi and OC kimchi showed 27 % and 58 % inhibition rate against direct mutagen , N-methyl-N'-nitro-N-nitrosoguanidine induced mutagenicity, respectively in SOS chormotest, thus OC kimchi exhibited higher antimutagenic activity than kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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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.

• Korean journal of food and cookery science
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• v.11 no.1
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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.