• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.749-754
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• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.467-481
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• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.25-33
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• 2021

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage cultivated in semi-highland at summer time. Kimchi cabbage cultivar 'Chun Gwang' was grown in an open field and/or under a plastic greenhouse condition; it was stored at 0? after harvesting with low-density polyethylene (LDPE) film packaging. The pre-harvest characteristics growth parameters, fresh weight, head weight, no of leaves, leaf thickness, firmness, moisture content etc. were evaluated. The evaluated postharvest characteristics were fresh weight loss, appearance, trimming loss, SPAD value, moisture content and hue angle. The results show that the fresh weight and leaf thickness were higher in 'Chun Gwang' kimchi cabbages grown in the greenhouse than those in the field. However, the other evaluated factors were not affected by the type of cultural method. During the storage, the cabbage continued to decrease in fresh weight loss, trimming loss and moisture content. When compared to the kimchi cabbage showed significant difference in the fresh weight loss, trimming loss and moisture content during storage. It was confirmed that both cultural methods indoor- and outdoor did not show head growth parameters of 'Chun Gwang' kimchi cabbages on semi-high land at summer time. Although no difference in the growth before storage was observed, the evaluated characteristics like fresh weight loss etc. were influenced by cultural method as a pre-harvest factor. This study suggests that there were to be affected by pre-harvest factor during storage after harvest. In this study, an integrated management system combining relationship between processed agricultural products and their pre- and post-harvest factors.

• The Plant Pathology Journal
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• v.30 no.3
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• pp.323-329
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• 2014

Two cultivars Buram-3-ho (susceptible) and CR-Hagwang (moderate resistant) of kimchi cabbage seedlings showed differential defense responses to anthracnose (Colletotrichum higginsianum), black spot (Alternaria brassicicola) and black rot (Xanthomonas campestris pv. campestris, Xcc) diseases in our previous study. Defense-related hormones salicylic acid (SA), jasmonic acid (JA) and ethylene led to different transcriptional regulation of pathogenesis-related (PR) gene expression in both cultivars. In this study, exogenous application of SA suppressed basal defenses to C. higginsianum in the 1st leaves of the susceptible cultivar and cultivar resistance of the 2nd leaves of the resistant cultivar. SA also enhanced susceptibility of the susceptible cultivar to A. brassicicola. By contrast, SA elevated disease resistance to Xcc in the resistant cultivar, but not in the susceptible cultivar. Methyl jasmonate (MJ) treatment did not affect the disease resistance to C. higginsianum and Xcc in either cultivar, but it compromised the disease resistance to A. brassicicola in the resistant cultivar. Treatment with 1-aminocyclopropane-1-carboxylic acid (ACC) ethylene precursor did not change resistance of the either cultivar to C. higginsianum and Xcc. Effect of ACC pretreatment on the resistance to A. brassicicola was not distinguished between susceptible and resistant cultivars, because cultivar resistance of the resistant cultivar was lost by prolonged moist dark conditions. Taken together, exogenously applied SA, JA and ethylene altered defense signaling crosstalk to three diseases of anthracnose, black spot and black rot in a cultivar-dependent manner.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.330-335
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• 2014

This study was conducted to investigate residue levels of chlorantraniliprole and ethaboxam in inner part and outer leaves of a head-type Korean cabbage. Further, reduction of residues was measured after water washing, blanching and heat-cooking of the outer leaves. For chlorantraniliprole, residues in inner part and outer leaves were <0.01 mg/kg and 0.0757 mg/kg, respectively, in case of three-time spraying 30 days before harvest and <0.01 mg/kg and 1.19 mg/kg, respectively, in case of four-time spraying 10 days before harvest; for ethaboxam, <0.05 mg/kg and 0.216 mg/kg, respectively and <0.05 mg/kg and 1.18 mg/kg, respectively. Chlorantraniliprole and ethaboxam were not detected in inner part of the head-type Korean cabbage. Residue levels in outer leaves were very high as 10-100 fold as those in inner part of the cabbage. Therefore, there is no concern for safety of pesticide residues on kimchi prepared with the inner part of a head-type Korean cabbage. In addition, it needs to be noted that outer leaves should be carefully removed at harvest of the cabbage. Outer leaves water washed and blanched are called as Woogeogi, which is consumed after heat-cooking. In Woogeogi, residue concentrations of two compounds reduced to less than 10%, and further less than 5% by heat-cooking. This indicates that considerable amount of the test pesticide residues in outer leaves of a head-type Korean cabbage removed through water washing, blanching and heat-cooking.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.827-836
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• 2014

In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at $5^{\circ}C$. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME improved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Journal of Environmental Science International
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• v.29 no.3
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• pp.229-240
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• 2020

This study was conducted to evaluate the effect of phosphorus acid (H₃PO₃) addition to the horticultural bed soil on the initial growth of red pepper (Capsicum annuum L. cv.), cucumber (Cucumis sativus L. cv.), and kimchi cabbage (Brassica campestris L. ssp. pekinensis (Lour.) Rupr. cv.). The stem heights of red pepper and cucumber were 46.1% and 23.0% greater in the 50 mg/L of phosphorus acid treatment than the untreated (control). Further, the stem diameter of pepper and cucumber were 48.7% and 23.0% greater in the 50 mg/L of phosphorus acid treatment than the control. In addition, the number of kimchi cabbage leaves was 47.5% greater in the 50 mg/L of phosphorus acid treatment than the control. The dry weights of red pepper, cucumber and kimchi cabbage were 72.9%, 16.5%, and 30.4% heavier in the 50 mg/L than the control, respectively. Cations (K, Ca, and Mg) and total phosphorus (T - P) were quantitatively analyzed for these three horticultural crops. The concentrations of K, Ca, and Mg, and T - P were higher in the 50 mg/L of phosphorus acid than the control, respectively. Based on the results obtained in this study, it appears that treatment of phosphorus acid in horticultural bed soil enhanced the growth of red pepper, cucumber and Kimchi cabbage.

• Journal of Environmental Science International
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• v.25 no.4
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• pp.535-542
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• 2016

This study was conducted to investigate effects of waterlogging on the growth, physiological responses, and yield of Kimchi cabbage. The growth of Kimchi cabbage with applied optimized air temperature (set to $20^{\circ}C$) was greater than those with high air temperature (set to $30^{\circ}C$) and the growth significantly decreased by severe waterlogging treatment. The net photosynthetic rate of outer leaves on one hour after waterlogging treatment was higher at 72 hours waterlogging treatment in $20^{\circ}C$ and lower at 24 hours of waterlogging treatment in $30^{\circ}C$. The root activity was decreased by the elevation of waterlogging periods in $20^{\circ}C$ treatment and lower by the short of waterlogging periods in $30^{\circ}C$ treatment. The ratio of formality with non-waterlogging treatment was approximately 64% under $20^{\circ}C$ air temperature and that of range was from 16 to 30% under $30^{\circ}C$. The yield under $20^{\circ}C$ showed higher than that under high air temperature. The non-waterlogging treatment in $20^{\circ}C$ had 4,463 kg/10a, which was the greatest among all treatments, while yields of non-waterlogging treatment at $30^{\circ}C$ were significantly low as 1,082 kg/10a. Results suggested that additional drainage work should be needed to overcome waterlogged conditions of open field during heavy rainfall and should be drainage as soon as possible if there are waterlogging.