• Korean journal of food and cookery science
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• v.11 no.5
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• pp.487-493
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• 1995

The material ratio for preparation of Kimchi in Seoul and Chung Cheong area and the pH, total acidity and NaCl concentration of properly fermented Kimchi were investigated. The kinds of Kimch prepared for the Winter were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Nabak Kimchi, Dongchimi, Bossam Kimchi, and Paek Kimchi. The materials used for chbbage Kimchi were 20 to 25 of ingredients including salted fish and dhellfish. The material ratio of Kimchi was 71.9% of cabbage, 11％ of radish, 2.3-2.6% of green onion, 1.3-1.6% of garlic, 2.7-3.2% of powdered red pepper and 3.9-4.2% of salted fish. The kinds of Kimchi for Spring were cabbage Kimchi, Kakdugi, Chonggak Kimchi, Yulmu Kimchi and cucumber Kimchi. The amount of salted fish and shellfish used were decreased in Spring while vegetables of the season increased. The properly fermented cabbage Kimchi were measured of pH 4.2-4.5 and total acidity of 0.5-0.8%. The favorite concentrations of NaCl were found to be 2.3-2.7% in Winter Kimchi and 1.8-2.4% in Spring Kimchi and in watering Kimchi was shown low as 1.3-1.7%.

• 한국균학회소식:학술대회논문집
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• 2015.05a
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• pp.50-50
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• 2015

Both agriculture and local tourism of Kagoshima prefecture where is located on the south-western region of the Japanese mainland, are the important industries. Although cabbage (Brassica oleracea) has been cultivated in recent decades in Kagoshima, clubroot disease caused by Plasmodiophora brassicae had never been observed. However, the disease in cabbage was reported in four regions last couple years. Our survey showed that one region is infested severely whereas others are slightly. In the most widely infested region, the disease was also observed in turnip rape (Brassica rapa) which is grown as ornamental plants for landscape design in early spring and important tourist attraction. Consequently, both agriculture and local tourism are damaged by clubroot. The increase of clubroot incidence in this region might be caused by significant increase of cabbage production, the expansion of cropping season throughout the year and continuous turnip rape cultivation in the same fields of cabbage for almost three decades. Therefore we are trying to estimate the risk of clubroot damage cultivation throughout the year in this region. We collected five isolates of resting spores and identified them as race 3, 4 and 9 by Williams' method, and as pathotype group 3 and 4 by classification system using clubroot resistant (CR) $F_1$ cultivars of Chinese cabbage as differential hosts as described in Hatakeyama et al.(2004). Furthermore, we found that these populations were avirulent to commercial CR cabbages. These results indicate that introduction of CR cabbage and breeding of turnip rape are the effective measures to solve our problem.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.87-90
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• 2013

The average annual and winter ambient air temperatures in Korea have risen by $0.7^{\circ}C$ and $1.4^{\circ}C$, respectively, during the last 30 years. Due to climate change, the occurrence of abnormal weather conditions has become more frequent, causing damage to vegetable crops grown in Korea. Hot pepper, chinese cabbage and radish, the three most popular vegetables in Korea, are produced more in the field than in the greenhouse. It has been a trend that the time for field transplanting of seedlings is getting earlier and earlier as the spring temperatures keep rising. Seedlings transplanted too early in the spring take a longer time to resume the normal growth, because they are exposed to suboptimal temperature conditions. This experiment was carried out to figure out the change of cellular tissue of chinese cabbage under the condition of low temperature to provide the information regarding the coming climatic change, on the performance of 'Chunkwang' chinese cabbage during the spring growing season. In our study, plant height, number of leaf, chlorophyll and leaf area was lower at the open field cultivation than heating house treatment after transplanting 50 days. Especially in fresh weight, compared with heating treatment, open field and not heated treatment were notably low with the 1/3 level. Of damage symptoms due to low temperature cabbage leaves about 10 sheets when $-3.0^{\circ}C$ conditions in chinese cabbage was a little bit of water soaking symptoms on the leaves. $-7.4^{\circ}C$ under increasingly severe water soaking symptoms of leaf turns yellow was dry. Microscopy results showed symptoms of $-3.0^{\circ}C$ when the mesophyll cell of palisade tissue and spongy tissue collapse, $-7.4^{\circ}C$ palisade tissue and spongy tissue was completely collapsed. The result of this study suggests that the growers should be cautioned not to transplant their chinese cabbage seedlings too early into the field, and should be re-transplanting or transplanting other plants if chinese cabbage are exposed to suboptimal temperature conditions ($-3.0^{\circ}C$ or $-7.4^{\circ}C$).

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.537-542
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• 2022

This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.

• Korean Journal of Environmental Agriculture
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• v.42 no.4
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• pp.435-443
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• 2023

Global concern over climate change, driven by greenhouse gas emissions, has prompted widespread interest in sustainable solutions. In the agricultural sector, biochar has emerged as a focal point for mitigating these emissions. This study investigated the impact of continuous biochar application on CO₂ and N₂O emissions during the spring cabbage cultivation period. Greenhouse gas emissions in the biochar treatment groups (soils treated with 1, 3, and 5 tons/ha of rice husk biochar) were compared to those in the control group without biochar. During the spring cabbage cultivation period in 2022, the total CO₂ emissions were in the range of 71.6-119.0 g/m² day, and in 2023, with continuous biochar application, they were in the range of 71.6-102.1 g/m² day. The total emissions of N₂O in 2022 and 2023 were in the range of 11.7-23.7 and 7.8-19.9 g/m² day, respectively. Overall, greenhouse gas emissions decreased after biochar treatment, confirming the positive influence of biochar on mitigating greenhouse gas release from the soil. Nevertheless, further research over an extended period exceeding five years is deemed essential to delve into the specific mechanisms behind these observed changes and to assess the long-term sustainability of biochar's impact on greenhouse gas dynamics in agricultural settings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.26-29
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• 2000

Major characteristics of brines produced from the salting process were compared among winter, spring, and summer (highland) Chinese cabbages. The soluble-solids contents of final brine were decreased to 87~90% of initial brine during salting process, and showed 16.3, 15.8, and 14.4$^{\circ}$Brix for winter, spring, and highland Chinese cabbages, respectively. The pHs showed similar changes during salting process from pH 8.40~8.63 for initial to pH 6.03~6.24 for final. The high salting(12.4~14%) of final brine needs dilution or reuse treatemnt before discard. The COD of final brine were increased to 39.6 ppm, 52.1 ppm, 37.7 ppm, respectively. During salting total microbial counts of final brine were increased ten times from those of the initial brines for all samples.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.6
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• pp.399-406
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• 2003

The application of potassium above the optimum level may cause the inhibition of plant growth, fertilizer loss, and environmental pollution. Therefore, application rate of K fertilizer should be recommended on the basis of soil test. In order to determine critical K content in soils causing growth inhibition of vegetables, $1m^2-pot$ experiments with Chinese cabbage and radish were accomplished with various K-application rates. The threshold concentrations of exchangeable potassium causing the inhibition of plant growth were $0.96cmol_c\;kg^{-1}$ for Chinese cabbage in spring, and $1.28cmol_c\;kg^{-1}$ for radish in autumn. Above those concentration levels, the yields of them were decreased with the increase of potassium levels in soils. Germination rate of Chinese cabbage in spring decreased with increase of the electrical conductivity (EC) of soils due to application of potassium fertilizer. In the harvesting stage, the potassium contents of plant were increased with the increase of K application rate while plant uptake of nutrients was decreased at the K adjustment level of over $2.0cmol_c\;kg^{-1}$.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.6
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• pp.463-468
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• 2013

The level of nitrous oxide ($N_2O$), a long-lived greenhouse gas, in atmosphere has increased mainly due to anthropogenic source, especially application of nitrogen fertilizers. Quantifying $N_2O$ emission from agricultural field is essential to develop national inventories of greenhouse gases (GHGs) emission. The objective of the study was to develop emission factor to estimate direct $N_2O$ emission from agricultural field in Gangwon-do, Korea by measuring $N_2O$ emissions from potato (Solanum tuberosum), red pepper (Capsicum annum L.), and Chinese cabbage (Brassica campestris L.) cultivation lands from 2009 to 2012. Accumulated $N_2O$ emission was $1.48{\pm}0.25kg$ $N_2O-N\;ha^{-1}$ for red pepper, $1.27{\pm}0.27kg$ $N_2O-N\;ha^{-1}$ for potato, $1.49{\pm}0.06kg$ $N_2O-N\;ha^{-1}$ for Chinese cabbage cultivated in spring, and $1.14{\pm}0.22kg$ $N_2O-N\;ha^{-1}$ for fall Chinese cabbage. Emission factor of $N_2O$ calculated from accumulated $N_2O$ emission, nitrogen fertilization rate, and background $N_2O$ emission was $0.0051{\pm}0.0016kg$ $N_2O-N\;ha^{-1}$ N for cropland in Gangwon province. More extensive study is deserved to be conducted to develop $N_2O$ emission factor for upland crops in Korea through examining the emission factors from various regions and crops because $N_2O$ emission is influenced by many factors including climate characteristics, soil properties, and agricultural practices.

• Food Science and Preservation
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• v.15 no.1
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• pp.43-48
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• 2008

This experiment investigated the characteristics of salted and fresh Chinese cabbages of different cultivars and using various cultivation methods. We measured the numbers of leaves, sizes, thicknesses, moisture contents, and firmness qualities of fresh Chinese cabbage grown in a plastic house, and outdoors. 'The bulb sizes, leaf thicknesses, and moisture contents of leaves were higher after plastic house cultivation than after growth in the field. Plastic house culture increased the growth rate of Chinese cabbage. Firmness and osmolarity showed better values after outdoor cultivation, however. The growth rates and the levels of chemical components were affected by interactions between cultivation methods and cultivars of Chinese cabbage. The salt levels of salted Chinese cabbage were 1.21.7% (w/w) after cabbages cultivated outdoors were preserved, and 0.91.2 % (w/w) after vegetables grown in a plastic house were treated. The quality properties of postharvest Chinese cabbages after salting varied with cultivation method even when the same cultivars of Chinese cabbage were used. The salt contents of salted Chinese cabbage thus varied with different cultivation methods. The results indicate that the properties of Chinese cabbage vary with the culture systems adapted.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.303-310
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• 2017

Kimchi cabbage is in demand all year, but there is an unbalance in its supply and demand due to climate reasons, requiring practical methods for extending storage without high cost. Therefore, this study aimed to assess available storage methods. 'Choongwang' Kimchi cabbages cultivated in Pyeongchang, Gangwon-do were on June 14 harvested and packed in plastic boxes. Control group was treated by loading four to five heads. Moisturized paper was applied as a liner inside the box to prevent dehumidification and damage to the cut root parts, and a small loading amount (three heads) was applied for better air circulation. Weight loss rates after 12 weeks of storage were 13.83% in the control group, 12.57% in the first group, and 13.38% in the second group. Trimming loss rates after 9 weeks of storage were 14.96% in the control group, 12.29% in the first group, and 12.55% in the second group. As a result of the sensory test, the control group lost its marketability after 6 weeks of storage, while the second group maintained it until 9 weeks and the first group maintained it until 12 weeks and scored higher than 6 points. Therefore, the tested methods were effective for extending the freshness of Kimchi.