• Korean Journal Plant Pathology
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• v.13 no.2
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• pp.95-99
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• 1997

To obtain a basic information of breeding for resistance to clubroot in Chinese cabbage, disease incidence, pathogenicity, and varietal response to the pathogen were studied. Incidence of clubroot was observed at 3 districts in Gyeonggi-Do, 2 districts in Kangwon-Do, and 1 district each in Gyeongnam, Geongbuk and Jeonbuk, respectively. Disease infection rate and diseased ara were most severe in northern part of Gyeonggi-Do. The isolates of clubroot collected from 8 different districts were not different in their virulence one another in view of their infection rate and disease severity in Chinese cabbage. The clubroot fungus had a wide host range for the cruciferous vegetables. Disease severity was high in rape, turnip and mustard, moderate in Chinese cabbage and broccoli, and low in kale and cauliflower. All of Korean hybrids of Chinese cabbage tested were highly susceptible to clubroot, but Japanese varieties were resistant to the highly pathogenic isolate (EJ-93) which was isolated from the Chinese cabbage in Korea. The hybrid(F1) between clubroot resistant line(930WG) and the susceptible line(332MS) showed completely resistant reaction, which indicated that clubroot resistance was governed by a dominant gene.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.6
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• pp.465-470
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• 2007

To evaluate the effect of companion plant (Phlox subulata and Glechoma hederacea var. longituba) on conservation of soil in slopped highland, coverage of crops and soil erosion were investigated with 3 different conditions. The coverage rate of Phlox subulata with Chinese cabbage cultivation was kept on approximately 100% from Chinese cabbage-transplanting to -harvest. The coverage rate of Glechoma hederacea var. longituba with Chinese cabbage cultivation was low at it's early stage, however, reached to approximately 100% at the time of Chinese cabbage harvest. In contrast, the coverage rate of Chinese cabbage cultivation without cover crop, and simultaneous transplanting with Chinese cabbage and cover crop were approximately 60%. Losses of soil and nitrate nitrogen were much lower in Phlox subulata with Chinese cabbage cultivation ($0.1{\sim}0.2ton\;ha^{-1}$, $0.2{\sim}0.4kg\;NO_3{^-}-N\;ha^{-1}$) than those in Chinese cabbage cultivation without cover crop ($20.8ton\;ha^{-1}$, $2.1kg\;NO_3{^-}-N\;ha^{-1}$), and simultaneous transplanting with Chinese cabbage and cover crop ($8.9{\sim}10.5ton\;ha^{-1}$, $1.5{\sim}2.2kg\;NO_3{^-}-N\;ha^{-1}$). Cover plants suppressed the weed occurrence up to about 70%. Live mulching with cover plants set a good effects on weed suppression and reduction of soil and nutrient loss. Therefore intercropping with Phlox subulata will make great contributions to soil conservation in Chinese cabbage cultivated highland.

• Korean Journal of Organic Agriculture
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• v.13 no.2
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• pp.211-221
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• 2005

This experiment was conducted to evaluate the effect of animal slurry on nitrogen uptake of hairy vetch and growth of chinese cabbage in cropping system. Hairy vetch was seeded on September 20 in 2003 . We examined the effect of cover crop(hairy vetch (Vicia villosa Roth) and slurry application(0, l00, 200kg N/ha) on yield and N uptake. Dry matter yield and nitrogen uptake of hairy vetch were measured. The chinese cabbage succeeding cover crop was harvested in 2004. The nitrogen uptake of hairy vetch was 84, 121, 148kg N/ha respectively, when the slurry application was 0, 100 and 200kg N/ha. In addition. N uptake of hairy vetch at the plot of 100kg and 200 kg N/ha slurry were 44% and 76% higher than that of the plot without slurry application respectively. Slurry application of hairy vetch could increase nitrogen uptake by application of green manure at the harvesting time. the content of organic matter and P-content of soil with hairy vetch plot was higher than that of fallow plot due to inhibition of soil erosion. The organic matter levels tend to improve with the addition of hairy vetch. Hairy vetch could improve soil quality by reducing erosion compared with bare fallow. The green manure of hairy vetch with animal slurry maintained soil nutrient and reduced nitrogen fertilizer of chinese cabbage. The hairy vetch residues decomposed rapidly releasing half of their residues within 40 days after burial. The yield of chinese cabbage was 90% in the plot of manure of hairy vetch compared with chemical fertilizer. The yield in the plot treated with green manure of hairy vetch and 50% of chemical fertilizer was reduced 5% less than that of chemical fertilizer. Therefore, it was estimated that the green manure of hairy vetch-chinese cabbage cropping system could reduce nitrogen chemical fertilizer as much as 84~148kgN/ha. the green manure of hairy vetch with animal slurry maintained soil nutrient and reduced nitrogen fertilizer of chinese cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1351-1356
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• 2003

Antibacterial activities of Chinese cabbage kimchi juice were determined against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Enterobater cloacae ATCC 13047. It was found out that 2% content of Chinese cabbage kimchi juice reduced the colony numbers of Salmonella enteritidis ATCC 13076, Enterobater cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p and Vibrio parahemolyticus ATCC 17802 by 63%, 72%, 76% and 90%, respectively. 6% content of Chinese cabbage kimchi Juice completly inactivated Vibrio parahaemolyticus. But at the same content (6%) of Chinese cabbage kimchi juice, colony number of Salmonella enteritidis ATCC 13076 Enterobater cloacae ATCC 13047 and Staphylococcus aureus ATCC 6538p were reduced to 11%, 10% & 9%, respectively.10% Chinese cabbage kimchi juice had 100% inhibitory effect on all test bacteria. Therefore, Chinese cabbage kimchi has effective antibacterial activities against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076 Vibrio parahaemolyticus ATCC 17802 and Enterobacter cloacae ATCC 13047.

• Journal of Climate Change Research
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• v.6 no.4
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• pp.277-281
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• 2015

A Chinese cabbage is one of important vegetables which accounts for more than 60 percent of leaf vegetable. However, cultivation area and yield of Chinese cabbage are steadily decreasing recently. Because meteorological changes destabilize the balance of Chinese cabbage, we need to study on meteorological factors affecting estimation of Chinese cabbage yield. So we conducted a panel analysis using mean temperature, maximum temperature, minimum temperature, precipitation and sunshine's duration from August to November for estimation of Chinese cabbage yield. As the results, we found that if the mean temperature of September increase by $1^{\circ}C$ the amount of production of Chinese cabbage per unit area was increased by 348.6 kg/10a. We also found that the mean temperature of October increased by 174.8 kg/10a, that of November 148 kg/10a, the difference between the maxium temperature and the minimum temperature of October equals 443.3 kg/10a. However, we found that the difference between the maximum temperature and the minimum temperature of November decreased 274.1 kg/10a.

• Korean Journal of Environmental Agriculture
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• v.38 no.3
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• pp.159-165
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• 2019

BACKGROUND: The water footprint (WF) is an indicator of freshwater use that appears not only at direct water use of a consumer or producer, but also at the indirect water use. As an indicator of 'water use', the water footprint includes the green, blue, and grey WF, and differs from the classical measure of 'water withdrawal' because of green and grey WF. This study was conducted to assess and estimate the water footprint of the soybean and Chinese cabbage. METHODS AND RESULTS: APEX model with weather data, soil and water quality data from NAS (National Institute of Agricultural Sciences), and farming data from RDA (Rural Development Administration) was operated for analyzing the WF of the crops. As the result of comparing the yield estimated from APEX with the yield extracted from statistic data of each county, the coefficients of determination were 0.83 for soybean and 0.97 for Chinese cabbage and p-value was statistically significant. The WFs of the soybean and Chinese cabbage at production procedure were 1,985 L/Kg and 58 L/Kg, respectively. This difference may have originated from the cultivation duration. The WF ratios of soybean were 91.1% for green WF and 8.9% for grey WF, but the WF ratios of Chinese cabbage were 41.5% for green WF and 58.5% for grey WF. CONCLUSION: These results mean that the efficiency of water use for soybean is better than that for Chinese cabbage. The results could also be useful as an information to assess environmental impact of water use and agricultural farming on soybean and Chinese cabbage.

• Magazine of the Korean Society of Agricultural Engineers
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• v.30 no.3
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• pp.25-37
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• 1988

The purpose of this study is to fmd out the bask data for irrigation plans of tomato and chinese cabbage during the growing period, such as total amount of evapotranspiration, coefficients of evapotranspiration at each growth stage, the peak stage of evapotranspiration, the maximum evapotranspiration, optimum irrigation point, total readily available moisture and intervals of irrigation date. The plots of experiment were arranged with split plot design which were composed of two factors, irrigation point for main plot and soji texture for split plot, and three levels, irrigation points with PF 1.8, PF 2.2, PF 2.6 for tomato and those with PF 1.9, PF 2.3, PF 2.7, for Chinese cabbage, soil textures of silty clay, sandy loam and sandy soil for both tomato and Chinese cabbage, with two replications. The results obtained are summarized as follows 1. There was the highest significant correlation between the evapotranspiration and the pan evaporation, beyond all other meteoralogical factors considered. Therefore, the pan evaporation is enough to be used as a meteorological index measuring the quantity of evapotranspiration. 2. 1/10 probability values of maximum total pan evaporation during growing period for tomato and Chinese cabbage were shown as 355.8 mm and 233.0 mm, respectively, and those of maximum ten day pan evaporation for tomato and Chinese cabbage, 68.0 mm and 43.8 mm, respectively. 3. The time that annual maximum of ten day pan evaporation can be occurred, exists at any stage of growing period for tomato, and at any growth stage till the late of Septemberfor Chinese cabbage. 4. The magnitude of evapotranspiration and of its coefficient for tomato and Chinese cabbage was occurred in the order of pF 1.8>pF 2.2>pF 2.6 and of pF 1.9>pF 2.3>pF 2.7 respectively in aspect of irrigation point and of silty clay>sandy loam>sandy soil in aspect of soil texture. 5. 1/10 probability value of evapotranspiration and its coefficient during the growing period of tomato were shown as 327.3 mm and 0.92 respectively, while those of Chinese cabbage, 261.0 mm and 1.12 respectively. 6. The time that maximum evapotranspiration of tomato can be occurred is at the date of fortieth to fiftieth after transplanting and the time for Chinese cabbage is presumed to he in the late of septemben At that time, 1/10 probability value of ten day evapotranspiration and its coefficient for tomato is presumed to be 74.8 mm and 1.10 respectively, while those of Chinese cabbage, 43.8 mm and 1.00. 7. In aspect of only irrigaton point, the weight of raw tomato and Chinese cabbage were mcreased in the order of pF 2.2>pF 1.8>pF 2.6 and of pF 1.9>pF 2.3>pF 2.7, respectively but optimum irrigation point for tomato and Chinese cabbage, is presumed to be pF 2.6 - 2.7 if nonsignificance of the yield between the different irrigation treatments, economy of water, and reduction in labour of irrigaion are synthetically considered. 8. The soil moisture extraction patterns of tomato and Chinese cabbage have shown that maximum extraction rate exists at 7 cm deep layer at the beginning stage of growth m any soil texture and that extraction rates of 21 cm to 35 cm deep layer are increased as getting closer to the late stage of growth. And especially the extraction rates of 21 cm deep layer and 35 cm deep layer have shown tendency to be more increased in silty clay than in any other soils. 9. As optimum irrigation point is presumed to be pF Z6-2.7, total readily available moisture of tomato in silty clay, sandy loam and sandy sofl becomes to be 19.06 mm, 21.37 mm and 20.91 mm respectively while that of Chinese cabbage, 18.51 mm, 20.27 mm, 21.11 mm respectively. 10. On the basis of optimum irrigation point with pF 2.6 - 2.7 the intervals of irrigation date of tomato and Chinese cabbage at the growth stage of maximum consumptive use become to be three days and five days respectively.

• Journal of Environmental Science International
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• v.22 no.2
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• pp.235-242
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• 2013

The purpose of this article is analyzing the impacts of climate change on winter chinese cabbage yield in Korea, with employing a panel data regression model. Our results show that there is a negative impacts of high temperature and precipitation amount on winter chinese cabbage yields. Especially high temperature and rainfall in September cause serious damage to winter chinese cabbage yield. According to the reduction schedule on greenhouse gas emission(RCP 4.5 scenario.), winter chinese cabbage yield would be 7.7% lower than it is, for reasons of high temperature and rainfall damages by the end of 21st century.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1326-1331
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• 1999

In vitro anticancer effect of Chinese cabbage kimchi fractions was investigated by using human cancer cells, AGS human gastric adenocarcinoma cells and HT 29 human colon adenocarcinoma cells. The Chinese cabbage kimchi(fermented for 4 days at 15oC) was fractionated into 7 groups, methanol extract, hexane fraction(fr.), methanol soluble fr., dichloromethane fr., ethylacetate fr., butanol fr. and aqueous fr.. Chinese cabbage kimchi fractions inhibited the growth of AGS and HT 29 cancer cells as dose dependent. In particular, the dichloromethane fr. showed the highest inhibitory effect among other fractions. When the dichloromethane fr.(0.2mg/ml) was treated, the number of AGS and HT 29 survival cancer cells reduced to 12$\times$104/ml and 11$\times$104/ml compared to 166$\times$104/ml and 50$\times$104/ml of the controls, respectively. Chinese cabbage kimchi fractions also inhibited the DNA synthesis of the cancer cells. They inhibited the DNA synthesis of AGS human gastric adenocarcinoma cells more efficiently than that of HT 29 human colon adenocarcinoma cells. These results indicate that Chinese cabbage kimchi fractions show in vitro anticancer activity and the dichloromethane fr. among them reveals the highest effect.