• Proceedings of The Korean Society of Agricultural and Forest Meteorology Conference
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• 2018.06a
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• pp.128-128
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• 2018

• Proceedings of The Korean Society of Agricultural and Forest Meteorology Conference
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• 2019.08a
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• pp.295-295
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• 2019

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• Food Science and Preservation
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• v.6 no.2
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• pp.179-183
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• 1999

This study were comparison the quality characteristics of winter Chinese cabbage and investigation the physicochemical properties during Kimchi fermentation. External characteristics of three cultivars winter Chinese cabbage were compared, total weight of "Manpung" cultivar showed the heaviest in Chinese cabbages, but edible portion weight of "Seolwang" cultivar showed the heaviest in Chinese cabbages. Kimchi made of winter Chinese cabbage were fermented at 5$^{\circ}C$ for 40 days, of which pH, acidity, free sugar and organic acid were measured. The hardness of "Manpung" cultivar continued highly during the Kimchi fermentation at 5$^{\circ}C$. The pH and total acid in Kimchi fermentation, of the "Manpung" cultivar changed more than those of others. At the initial stage of Kimchi fermentation the major organic acid was citric acid, but lactic acid and acetic acid were increased rapidly during fermentation of Kimchi. The major organic acid of Kimchi fermented for 30 days was lactic acid, and the lactic acid contents of Kimchi prepared with "Manpung" cultivar was 6,796.6$\mu\textrm{g}$/g account for 69.6% of total organic acid.

• Journal of The Korean Society of Grassland and Forage Science
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• v.18 no.4
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• pp.303-310
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• 1998

We studied expression patterns of thermotolerance gene (BcHSP17.6) in cabbages which was isolated from Chinese cabbage and we will attempt transformation of forage crops with the gene in order to increase thermotolerance of forage crops. Antiserum against a BcHSP17.6 protein was reacted with its antigen. With this antiserum, the accumulation of the 15- to 18-kD LMW HSPs under various heat shock (HS) conditions was quantified. The LMW HSPs began to be detectable at $35^{\circ}C$, and after 4 hours at $40^{\circ}C$ they were accumulated to a maximum level of 1.56 micrograms per 100 micrograms of total proteins in cabbage leaves and remained almost unchanged up to 24 hours after HS. Accumulation of the HSPs was reduced at temperatures higher than $40^{\circ}C$. We conclude that accumulation of these LMW HSPs are necessary for Chinese cabbages to survive at an otherwise lethal temperature.

• Horticultural Science & Technology
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• v.34 no.2
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• pp.294-304
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• 2016

Members of the genus Brassica, which are known as oil crops or cruciferous vegetables, are widely cultivated in Canada, Australia, Asian and Europe. Because Brassica species have high yields, are well adapted to their environments, and are self-incompatible, the germplasm is abundant. Previous studies have reported abundant genetic diversity even within Brassica subspecies. In Korea, fresh cabbage leaves are eaten with roast meat, and to meet the current popular demand, new varieties are being increasingly bred. To determine the genetic diversity and relationships among the cabbage vegetables in Korea, we evaluated the genetic variation of 18 accessions based on 5S and 18S ribosomal RNA (rRNA) gene sequences. We detected many variable nucleotide sites, especially in the 5S rRNA gene sequences. Because the length of the 18S rRNA gene might influence the dissimilarity rate statistics, we used both the 5S and 18S sequences to analyze the phylogenetic relationships. S7 (B. oleracea) showed the most distant phylogenetic relationship with the other Brassica species. Interestingly, B2 (B. oleracea), B15, and B18 (B. campestris) have three different types of leaf profiles, and were divided into one group, and the other Brassica species formed another group. Statistical analysis of interspecies and intraspecies genetic distances revealed that B. campestris L. showed higher genetic diversity than B. oleracea L. This work provides additional data that facilitates the evaluation of the genetic variation and relationships among Brassica species. The results could be used in functional plant breeding programs to improve Brassica crops.

• Current Research on Agriculture and Life Sciences
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• v.32 no.1
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• pp.30-33
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• 2014

A simulation model was developed to monitor food contamination during the ripening process of Kimchi on a factory scale. The cabbages were divided into three groups: control (without salt or red pepper), samples with added salt, and samples with added salt and red pepper. The processed Kimchi was left to ripen in a refrigerator at $4^{\circ}C$ and five frog heads (contaminant) left on the surface of the cabbages in each group. For the control, the contaminant exhibited a long life span of 10 days or more, however, for the samples with salt and samples with salt and red pepper, the contaminant showed a relatively short life span. In particular, for the processed Kimchi that included salt and red pepper, the life-span of the contaminant was dramatically decreased to around 3 days. Therefore, the present results suggest that the proposed simulation trial is suitable for monitoring contamination during Kimchi production. Moreover, since the contaminant could not survive more than 3 days, this suggests that the salt concentration in the Kimchi damaged the permeability of the skin and other tissue membranes.

• Parasites, Hosts and Diseases
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• v.55 no.2
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• pp.137-142
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• 2017

Cryptosporidium and Cyclospora are well-known coccidian protozoa that can cause waterborne and food-borne diarrheal illnesses. There have been a few reports regarding contamination in different vegetables with Cryptosporidium, but no data are available regarding the sources of Cyclospora infections in Korea. In the present study, we collected 6 kinds of vegetables (perilla leaves, winter-grown cabbages, chives, sprouts, blueberries, and cherry tomatoes) from July 2014 to June 2015, and investigated contamination by these 2 protozoa using multiplex quantitative real-time PCR. Among 404 vegetables, Cryptosporidium and Cyclospora were detected in 31 (7.7%) and 5 (1.2%) samples, respectively. In addition, Cryptosporidium was isolated from all 6 kinds of vegetables, whereas Cyclospora was detected in 4 kinds of vegetables (except perilla leaves and chives). Cryptosporidium (17.8%) and Cyclospora (2.9%) had the highest detection rates in chives and winter-grown cabbages, respectively. Cryptosporidium was detected all year long; however, Cyclospora was detected only from October to January. In 2 samples (sprout and blueberry), both Cryptosporidium and Cyclospora were detected. Further investigations using TaqI restriction enzyme fragmentation and nested PCR confirmed Cryptosporidium parvum and Cyclospora cayetanensis, respectively. In conclusion, we detected C. cayetanensis in vegetables for the first time in Korea. This suggests that screening should be employed to prevent these protozoal infections in Korea.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.34-38
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• 2000

To investigate the effects of chitosan on growth and quality improvement of vegetables, we utilized cabbage as a model plant system and SL-chitosan as a chitosan fertilizer. The chitosan fertilizer treatment increased the leaf lengths of cabbage seedlings compared with those of control groups. In addition, the content of ${\gamma}-aminobutyric$ acid (GABA) in the fertilizer-treated cabbage seedlings was higher than that in the control group. Peripheral lengths and head weights of cabbages along with their GABA contents were also measured during the growth of cabbages in field. The fertilizer treatment, without changing the physico-chemical properties of main field soil after the cultivation of cabbage, significantly increased the peripheral length, average weight and GABA content compared with control treatment. These results may suggest that the quality and quantity of cabbage can be improved by chitosan treatments.