• Korean Journal of Human Ecology
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• v.15 no.4
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• Food Science and Preservation
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• v.18 no.4
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• pp.502-507
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• 2011

To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at $4^{\circ}C$. The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.

• The Korean Journal of Community Living Science
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• v.13 no.2
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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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.

• Journal of Life Science
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• v.20 no.7
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• pp.1127-1133
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• 2010

The total photosynthetic rate in leaf mustard lines, which was calculated as the sum of the photosynthetic rate and the respiration rate, was not significantly different from their photosynthetic rate. Plant height, standing of rosetteness, showed a similar change to its specific leaf area (SLA). With increasing the plant height, leaf density increased and leaf color was lighter. It was found that shoot dry weight of leaf mustard was more affected by respiration. Also, it was hypothesized that respiration occurred not only in the leaf but also the stem. It was found that mustard lines whose leaf density was low showed a higher shoot growth. From this result, it was concluded that selection of a leaf mustard line with a larger SLA and lower leaf thickness could be effective in increasing photosynthetic rate.

• Journal of Life Science
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• v.14 no.2
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• pp.286-290
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• 2004

The antioxidant activities of the various fractions extracted from mustard leaf (Brassica juncea) and mustard leaf kimchi were determined by the radical scavenging effect on 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. The fractions from dried mustard leaf, and fermented mustard leaf kimchi for 0 day and fermented mustard leaf kimchi for 5 days at 15$^{\circ}C$ were screened for the scavenging effects by using DPPH assay. The fractions prepared by the systematic extraction procedure with the solvents such as hexane, C $H_2$Cl$_2$, EtOAc, BuOH and $H_2O$ were used for the determination of free radical scavenging effects. The antioxidant activity of EtOAc and n-BuOH soluble fraction from mustard leaf and mustard leaf kimchi for 0 day had stronger than the others. During fermentation at 15$^{\circ}C$ for 5 days, the antioxidant activity was changed. C $H_2$Cl$_2$ and EtOAc soluble fraction showed more potent radical scavenger effects than the others. The difference or results were to the various supplements and fermentation process.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.609-614
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• 2006

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.147-151
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• 1993

The composition of isothiocyanates in Dolsan leaf mustard was investigated. Five major volatile isothiocyanates detected in leaf mustard were sec-butyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, n-hexyl isothiocyanate and ${\beta}-phenylethyl$ isothiocyanate. In both leaf and leaf stalk allyl isothiocyanate and 3-butenyl isothiocyanate were the most abundant. The compositional difference of isothiocyanates between leaf and leaf stalk was that n-hexyl and ${\beta}-phenylethyl$ isothiocyanates were present more in leaf than leaf stalk.

• The Korean Journal of Pesticide Science
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• v.20 no.4
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• pp.369-374
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• 2016

Bacillus velezensis YP2 inhibited the mycelial growth of several plant pathogens including Cercespora spp., Septoria sp., Phoma sp., Botrytis cinerea and Sclerotinia scleotiorum occurring in leafy vegetables. Control efficacy for powdery mildew caused by Erysiphe cruciferarm on red leaf mustard and cheong mustard by treatment of spraying with 10-fold diluted Luria-Bertani (LB) broth of B. velezensis YP2 was 91.8% and 80.9%, respectively. When B. velezensis YP2 was treated four times with five-day interval, three times at seven-day interval and two times at ten day interval in the greenhouse test, the control effect of red leaf mustard powdery mildew was 70.6%, 65.0% and 40.9%, respectively. Also B. velezensis YP2 could promote the seed germination and plant growth of led leaf mustard. The results showed that the culture broth of B. velezensis YP2 was very effective to control the powdery mildew of leaf mustard.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1063-1071
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• 2008

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at $5^{\circ}C$ for 8 weeks. The initial pH and total acidity were approximately 5.7 and, 0.36%, respectively. During fermentation, pH decreased and total acidity increased. Initial contents of reducing sugar and salt were 2.1% and were 2.7 mg/g, respectively. Reducing sugar gradually decreased during fermentation. Growth of cells from mouse cancer cell lines (L12l0 and P338D1) and human cancer cell lines (HepG2 and WiDr) were all decreased by MLK. VM and CM did not affect growth. More potent growth inhibition effects were exhibited by water versus hexane extracts of MLK, and by MLK fermented for 3 weeks versus 6 weeks. However, when applied to control NIH/3T3 cells at the same concentrations, MLK exhibited no cytotoxicity, and cell growth was unimpeded.