• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.710-715
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• 1997

Inactivation of lipoxygenase activity in Chinese cabbage was shown after salting and heat treatments. Crude lipoxygenase was obtained from treatment of $(NH_{4})_{2}SO_{4}$. Lipoxygenase activity in Chinese cabbage was about 50% after 20 hrs of salting in 13% (w/v) concentration. After heating at $90^{\circ}C$ for 15 min, residual activity of lipoxygenase was about 50%. Inactivation of lipoxygenase was highly accelerated by increasing temperature and heating time. Decimal reduction time (D-value) were 42, 20 and 14 min at 70, 80 and $90^{\circ}C$, respectively. When cabbage was soaked in 0.05 M $CaCl_{2}$ and heated at $55^{\circ}C$ for 1.5 hr, higher activity of crude lipoxygenase was found compared with the heat treatment without $CaCl_{2}$.

• Food Science and Preservation
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• v.7 no.4
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• pp.343-348
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• 2000

Characteristics of major suing Chinese cabbage cultivars in Korea, Norangbom(Nor), Gonaenggiyeurum(Gon), Maereuk (Mae) and Housekumgarak (Hou), and their qualities of Kimchies were investigated. Mean weight of the cabbages was in the range of 1.39∼2.40 kg, and was higher Gon, Mae, Nor, Hou in order. Leaves number was Gon 45, Nor 56, Mae 59 and Hou 56 pieces. Sensory taste of raw Chinese cabbage was best in Nor. Decreasing rate of gumminess and chewiness by salting was the highest in Gon and the lowest in Nor. fermentation of Gon and Nor-Kimchi were faster than Mae and Hou-Kimchi. Amount of gas formation during fermentation was the highest in Mae-Kimchi and lowest in Nor-Kimchi. Decreasing rate of AIS was the fastest in Mae-Kimchi and the latest in Hou-Kimchi. Hardness and gumminess of Kimchi fermented for 21 days were to be ordered Mae-Kimchi, Hou-kimchi, Gon-Kimchi and Nor-Kimchi. Overall acceptability by the sensory test was good in Nor- and Hou-Kimchi.

• Food Science and Preservation
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• v.14 no.6
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• pp.695-701
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• 2007

This study was carried out to develop a standard methods of mechanized salt-inserting salting process for winter cabbage to produce kimchi. Mid or large scaled mechanized kimchi plants were surveyed to select dominant variables of the mechanized salting process. Salt concentration of salting water, salting time and dewatering time were selected as the dominant variables of the salting process. A series of laboratorial experiment was performed with winter cabbage to determine desirable conditions for the variables. A supplementary experiment with cabbages of the other seasons was executed also to compare the determined conditions each other. Finally the determined conditions of the salting process were tested by plant scale experiments with winter cabbage and proved their validity.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.469-479
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• 2016

Kimchi cabbage is one of the most important vegetables in Korea and a target crop for market stabilization as well. In particular Kimchi cabbages in a highland area are very sensitive to the fluctuations in supply and demand. Yield variability due to growth conditions dictates the market fluctuations of Kimchi cabbage price. This study was carried out to understand the distribution of the highland Kimchi cabbage growth status in Anbandeok. Anbandeok area in Gangneung, Gangwon-do, Korea is one of the main producing districts of highland Kimchi cabbage. The highland Kimchi cabbage status map of each growth factor was obtained from unmanned aerial vehicle (UAV) imagery and field survey data. Six status maps include UAVRGB image map, normalized difference vegetation index (NDVI) distribution/anomaly map, Crop distribution map, Planting/Harvest distribution map, Growth parameter map and Growth disorder map. As a result, the highland Kimchi cabbage status maps from May 31 to Sep. 6 in 2016 were presented to show spatial variability in the field. The benefits of the highland Kimchi cabbage status map can be summarized as follows: crop growth monitoring, reference for field observations and survey, the relative comparison of the growth condition in field scale, evaluation of growth in comparison of average year, change detection of annual crops or planting areas, abandoned fields monitoring, prediction of harvest season etc.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.157-161
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• 2014

Understanding the gene flow from genetically modified (GM) crops to conventional crops is important to prevent and mitigate seed contamination caused by pollen-mediated gene flow. We conducted a field test to investigate the gene flow from diamondback moth resistant GM cabbage (Brassica oleracea var. capitata) containing cry1Ac1 gene, to a non-GM control line AD126. GM and non-GM cabbage plants were cultivated in the field and pollinated using Bombus terrestris under the nets during the flowering periods. After seeds were collected from non-GM plants, hybrids between them and the GM cabbages were screened by multiplex PCR targeting cry1Ac1 gene. Out of 878 germinated seedlings, 168 hybrids were found and the average gene flow frequency was 19.7%. Because cabbage is mainly pollinated by insect pollinators, large-scale field tests are needed to study gene flow of GM cabbage.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.241-245
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• 1999

The potential of hydroponic cultivated Chinese cabbage as a kimchi material was evaluated. The hydroponic-grown (HG) Chinese cabbage was heavier in weight, taller in height, wider in width, but less in number of leaves compared with the field-grown (FG) Chinese cabbage. The former showed higher contents of calcium, iron, vitamin A and niacin, and lower lipid and vitamin C than the latter. During fermentation of 28 days at 1$0^{\circ}C$, FG and HG kimchis showed comparable pH and acidity values, besides that the FG and HG kimchis showed a pH value of 4.2 and 4.0, respectively, at the 14th day. The FG kimchi showed higher numbers of total microbes as well as total and typical lactic acid bacteria than the HG kimchi at the 7th day. However, both kimchis did not show any difference at 14th day. There was no significant difference in the {TEX}$L^{*}${/TEX} value between FG and HG kimchis. However, HG kimchi showed a more reddish hue than FE kimchi between the 7th and 14th day of fermentation. In sensory evaluation, the HG kimchi revealed a slightly more sour taste and a less crispy texture than the FE kimchi at the 14th day. However, both kimchis did not show any difference in overall quality until the 21st day of fermentation.

• Korean Journal of Environmental Agriculture
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• v.16 no.4
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• pp.373-381
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• 1997

In order to investigate the drift of pesticides sprayed on Chinese cabbage, 7 pesticides chlorpyrifos, EPN, pirimiphos-methyl, phenthoate, tetradifon, dicofol and bifenthrin were applied in two sets of field tests. The pesticide residues were quantified bar multiple-residue analysis, in which the recovery rate was 78${\sim}$92% and standard deviation was ${\pm}0.683{\sim}52%$. It was found that most of the tested pesticides were spread by drift to neighbouring area and brought about the contamination of the unsprayed crops. The extent of drift varied depending upon the pesticide, distance and wind direction. The mean residue levels on unsprayed crops were 0.66% at 3 meter distance, 0.10% at 6 m distance and 0.05% at 9 m distance from the applied area and the maximum level was 1.83% of the residue on sprayed crops.

• The Plant Pathology Journal
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• v.26 no.4
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• pp.328-339
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• 2010

A tobamovirus, Ribgrass mosaic virus (RMV), was identified newly from chinese cabbage (Brassica campestris L. pekinensis) in Korea. Virus disease incidence of RMV on chinese cabbage was 37.9% in alpine area on August in 1993. RMV induced the symptoms of necrotic ring spots, necrotic streak on midrib and malformation. RMV, Ca1 and Ca3 isolate, could infect 35 species out of 45 plants including Chenopodium amaranticolor. Physical properties of RMV Ca1 isolate were very stable as 10.8 over for dilution end point, $95^{\circ}C$ for temperature inactivation point and 18 weeks for longevity in vitro. RMV had the soil transmission rate of 75.0% for the chinese cabbages, 'Chunhawang' and 'Seoul' cultivars. The purified virions of RMV had the typical ultraviolet absorption spectrum of maximum at 260 nm and minimum at 247 nm. RMV of Ca1 isolate was related serologically with antisera of Tobacco mosaic virus (TMV)-Cym, TMV-O and Pepper mottle virus, but not related with antiserum of Odontoglossum ring spot virus. coat protein gene of RMV-Ca1, sized 473 nucleotides, encoded 158 amino acid residues. Nucleotide identity of RMV-Ca1 CP gene was 96.4% with RMV-Shanghai (GenBank accession No. of AF185272) from China and 96.0% with RMV-Impatiens (GenBank accession No. of AM040974) from Germany. Identity of amino acids between RMV-Ca1 and the two RMV isolates was 96.8%. Specific three primers were selected for rapid and easy genetic detection of RMV using Virion Captured (VC)/RT-PCR method.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.761-771
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• 2014

The study was conducted to evaluate effects of weed managements after false seedbed on the weed control and growth of spring and fall cabbages (Brassica oleracea L.) in an organic upland in 2013. Weed managements included rake, flame, PE mulch, and none treatment. The weed occurrence was not effectively controlled by rake treatment but controlled by flame treatment in spring and fall cultivation. PE mulch plots had 30% of tip-burn in spring cultivation. Weed managements after false seedbed were similar fresh weight, leaf number, and cabbage yield to the conventional PE mulch. Head of cabbage was the lowest on the none treatment. Fall cultivation reduced the weed density and increased yield of cabbage compared to those of spring in all treatment plots. In conclusion, rake or flame treatment after false seedbed markedly decreased weed occurrence, which was expected to use for management of environmentally-friendly vegetation as a substitute of PE mulch.

• Food Science and Preservation
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• v.14 no.2
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• pp.113-118
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• 2007

A LED (light emitting diode) was attached inside the cold $(4^{\circ}C)$ compartment of a home refrigerator to investigate a possible effect on freshness prolongation of cabbage over 10 d of storage. The LED increased chlorophyll synthesis, inhibited vitamin C degradation and increased the content of phenolics, compared to values measured in cabbages stored in an identical refrigerator without the LED. In the refrigerator with the LED, the color of cabbage leaves remained green for a period fourfold longer than that seen in a conventional refrigerator. Vitamin C content was twice that of a conventionally stored cabbage, and phenolic consent was 14% higher in the LED-illuminated vegetables.