• 생물환경조절학회지
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• 제3권1호
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• pp.66-71
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• 1994

겨울부터 봄에 걸친 배추의 시설보온재배에서 많이 발생되는 Tipburn현상의 원인을 구명하기 위하여 배추재배 시험구의 토양과 배추의 부위별 무기성분 분석을 했다. 실험결과는 다음과 같다. 1. Tipburn현상의 발생과 토양의 칼슘농도와는 관계가 없었다. 2. 배추부위별 칼슘농도는내엽<중엽<외엽이었고, 내엽맥<중엽맥<뇌엽맥의 순이었다. 3. 이상의 결과로 Tipburn현상의 발생원인은 배추생육의 일정시기에 배추 내엽으로부터 증산작용을 억제시키는 어떤 환경요인에 의해 1차적으로 발생된다고 생각된다.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.163-171
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• 1997

This study was undertaken to investigate changes m curve angle of Chinese cabbage blade during salting at various concentration(10, 15, 20, 25%) of salt to evaluated salting degree by curve angle during salting at 20$^{\circ}C$. Salt concentration of brine, the amount of water elution, salt penetration of the tissue(salt concentration of Chinese cabbage), weight loss and texture were investigated. Correlation relation between the above factors and curve angle were determined. The curve angles by method of holding the edge of the Chinese cabbage blade was measured. The curve angles of the mesophyll were proportional to salting time and salt concentration, but slope of line equation showed higher than that of mid-rib. The ideal method of salting evaluation by curve angle was MCA-MRC (the measuring curve angle of mid-rib C) at each concentration of salt. The results of curve angle when reached 3% salt of Chinese cabbage tissue calculated by MCA-MRC at 10, 15, 20 and 25% salting were 57$^{\circ}$, 43$^{\circ}$, 36$^{\circ}$, and 33$^{\circ}$, respectively. And salting times calculated by the same conditions were 19, 12.5, 9.1 and 4.4hours, respectively.

• 한국토양비료학회지
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• 제50권1호
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• pp.49-55
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• 2017

Chinese cabbage cultivation and ammonia volatilization experiments were done to evaluate the efficiency of Agrotain coated urea (GSP 80% + Agro; GSP 100% + Agro) against conventional urea (GSP 80%; GSP 100%). Fresh weight of Chinese cabbage were 17.2% and 7.3% higher in the treatments that received GSP 80% + Agro and GSP 100% + Agro, respectively, of those from the treatments that received urea alone. Likewise, the nitrogen use efficiency of Chinese cabbage in the treatments that received Agrotain coated urea were significantly higher at the rate of 3.5% (GSP 80% + Agro) and 1.9% (GSP 100% + Agro) compared to urea alone treatments. Ammonia emission was substantially higher at the rate of $107.6N\;mg\;chamber^{-1}$ with the application of only GSP 100%. However, nearly 28.3% of ammonia emission was considerably reduced with the use of Agrotain coated urea. Hence, we recommend the use of Agrotain coated urea in conventional farming for increased crop yield as well as simultaneous reduction of nitrogenous fertilizer use.

• 한국식품영양과학회지
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• 제27권5호
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.30-36
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• 2001

월동배추(품종 : 동풍)를 $0^{\circ}C$에서 저온저장중 선도 유지를 위하여 포장과 적입방법 개선에 대한 효과가 조사되었다. 저장과정중 배추의 상품성을 보았을 때 월동배추는 $0^{\circ}C$에 저온 저장한 경우 4개월 이상 저장, 출하가 가능한 것으로 여겨졌다. 포장용기간 저장성은 0.03mm 폴리에칠렌 플라스틱필름에 4포기씩 세로로 적입하여 플라스틱콘테이너에 저장한 경우가 기존의 폴리프로필렌 그물망과 철제파레트를 이용한 경우에 비하여 우수하게 나타났다. MAP 저장시 포장내의 가스 조성은 처리구간에 큰 유의적인 차이를 나타내지는 않았는데 대체로 산소 농도는 8.2~19.5% 정도, 이산화탄소는 0.35~8.58% 범위를 나타내었다. 저온저장중 비타민C, 환원당, 클로로필 색소는 계속 감소하였으며 폴리에틸렌 플라스틱필름과 콘테이너에 의한 MAP가 기존 저장방법에 비하여 10~20% 정도 선도 저하를 억제하는 효과를 가져왔다.

• 한국유기농업학회지
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• 제6권1호
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• pp.63-75
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• 1997

This study aims to find out the devices to minimize the amount of nitrate ingested from kimchi, the main way of vegetable intake for Koreans, and the basic data to deliver to calculate the total daily intake for Korean, investigating the year-round changes of nitrate content in vegetables for Kimche raw material, and changes of nitrate content by salting of chinese cabbage, and stewed kimchi through the use of different cooking methods. The results obtained were summarized as follow: over between 205-6655mg/kg f.w. in chinese cabbage, 480-3970mg/kg f.w. in chinese radish, 157-5820mg/kg f.w. in lettuce and 29-520mg/kg f.w. in cucumber respectively. Therefore it was strongly adviced to introduce the nitrate limit value of vegetables in Korea if the nitrate content in Kimchi should be reduced to meet the nitrate ADI(Acceptable Daily Intake, 219mg60kg b.w) of FAO.WHO, because the nitrate content in Kimchi reflects the nitrate content in vegetables. In order to keep the low nitrate content in Kimchi. it was adviced to remove the outer leaf which contains 2-3 times higher nitrate content compare to the inner leaf at the time of preparation, i.e. chinese cabbage, before the soaking treatment in salt solution for Kimchi making process. The dehydration by soaking treatment in salt solution occurred at 0.9%~4.7% in leaf midrib and more than 13%~24% in leaf blade. The nitrate content after soaking in salt solution was increased 107%~123% compared with before soaking, increasing rates of nitrate content in the outer and inner leaf midrib were higher than those in leaf blade. The increase of nitrate content in salt solution after soaking due to the dehydration of chinese cabbage by soaking treatment. The Kimchi stew(Kimchi JJige) was processed with and without animal oil, but the amount of nitrate in kimchi stew did not decrease both treatments, but it increased after the processing since the water in Kimchi stew has got low by boiling.

• The Plant Pathology Journal
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• 제37권5호
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• pp.476-488
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• 2021

Xanthomonas campestris pv. campestris (Xcc) is the causal agent of black rot for cruciferous vegetables worldwide, especially for the cole crops such as cabbage and cauliflower. Due to the lack of resistant cabbage cultivars, black rot has brought about considerable yield losses in recent years in China. Understanding of the pathogen features is a key step for disease prevention, however, the pathogen diversity, population structure, and virulence are largely unknown. In this study, we studied 50 Xcc strains including 39 Xcc isolates collected from cabbage in 20 regions across China, using multilocus sequence genotyping (MLST), repetitive DNA sequence-based PCR (rep-PCR), and pathogenicity tests. For MLST analysis, a total of 12 allelic profiles (AP) were generated, among which the largest AP was AP1 containing 32 strains. Further cluster analysis of rep-PCR divided all strains into 14 DNA groups, with the largest group DNA I comprising of 34 strains, most of which also belonged to AP1. Inoculation tests showed that the representative Xcc strains collected from diverse regions performed differential virulence against three brassica hosts compared with races 1 and 4. Interestingly, these results indicated that AP1/DNA I was not only the main pathotype in China, but also a novel group that differed from the previously reported type races in both genotype and virulence. To our knowledge, this is the first extensive genetic diversity survey for Xcc strains in China, which provides evidence for cabbage resistance breeding and opens the gate for further cabbage-Xcc interaction studies.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
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• pp.792-802
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• 2000

The coagulation of Chinese cabbage juice can be accomplished by applying the combine method of the formic acid with rate of 3% and in four hours the propionic acid with rate of 1 % in the juice. The separation of coagulation into the protein paste and the brown juice completed in 6.5 hours by set up method in special storage. The protein paste can be stored safely for 30 days in anaerobic condition.

• Food Science and Biotechnology
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• 제14권1호
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• pp.77-81
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• 2005

Chinese cabbage and spinach applied with eight pesticides at two different rates were subjected to brining, heat-cooking, and blanching to determine residue or transfer ratios of those pesticides. Residue ratio in discarded inedible portion varied significantly, 0-94%, depending on pesticides applied, vegetable type, and cooking processes. Average reduction ratios of residues during cooking process were 78, 46, 23, 12, 10, 9, 8, and 2% in dichlorvos, diazinon, chlorpyrifos, endosulfan, EPN, cypermethrin, deltamethrin, and fenvalerate, respectively.

• Journal of Plant Biotechnology
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• 제34권4호
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• pp.347-354
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• 2007

유전자변형 작물의 상업화를 위해서는 유전자변형 작물이 식품으로서의 안전성과 환경에 미치는 영향에 관한 평가가 이루어져야한다. 이를 위해 개발자는 유전자변형 작물의 방출이전에 유전자변형 작물 개발에 관한 정보를 제출해야만 한다. 본 연구는 유전자변형 작물의 환경 위해성 평가를 위한 분자생물학적 자료를 제공하고자 수행하였다. 아그로 박테리움 형질전환법을 통하여 해충저항성 CryIAc 유전자가 도입된 배추 형질전환체를 획득한 후, 분자생물학적인 분석을 통하여 유전자의 copy수, 안정성, 식물체내에서의 발현을 확인하였고, T-DNA의 배추게놈내의 인접서열을 분석하였다. T-DNA의 게놈내 삽입 인접서열을 바탕으로 유전자변형 배추를 동정할 수 있는 프라이머를 제작하였고, 이를 이용한 검정방법을 수립하였다. 계통 특이 프라이머를 이용한 해충저항성 배추 후대의 PCR 분석결과와 제초체 처리결과가 서로 일치하였다. 본 연구 결과로 환경위해성 평가를 위한 해충저항성 배추의 분자생물학적인 자료를 획득하였으며, 개발된 프라이머는 해충저항성 배추의 검출을 위하여 유용하게 사용할 수 있음을 확인하였다.