• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.180-185
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• 2007

The effects of selenium (Se) and germanium (Ge) fertilization on the growth and quality of Chinese cabbages cultivated in spring and autumn and peppers cultivated in spring were investigated. $Se\;(Na_2SeO_4)\;and\;Ge\;(GeO_2)$ were supplied 5, 10, or 20 times in an aqueous solution of 0, 2, 4, or $8mg{\cdot}L^{-1}$ during the cultivation of Chinese cabbages and peppers. The fresh weight of Chinese cabbages increased by Ge fertilization with high concentration. But it was not affected by Se fertilization. The content of vitamin C increased by 10 times application with $4mg{\cdot}L^{-1}$ of Se or Ge. The concentration of Se in Chinese cabbage increased according to increasing concentration of Se fertilization. Se concentration was higher in the outer leaves than in the inner leaves. Se concentration in the mesophyll was higher than that in the midrib. Ge fertilization increased the uptake and concentration of Ge in autumn-cultivated Chinese cabbages. Se and Ge fertilization did not affect the fresh weight of peppers. The content of vitamin C in pepper increased by 20 times application of $2mg{\cdot}L^{-1}$ of Se. Vitamin C content in red peppers was twice as much as in green peppers.

• 한국균학회소식:학술대회논문집
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• 2015.05a
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• pp.50-50
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• 2015

Both agriculture and local tourism of Kagoshima prefecture where is located on the south-western region of the Japanese mainland, are the important industries. Although cabbage (Brassica oleracea) has been cultivated in recent decades in Kagoshima, clubroot disease caused by Plasmodiophora brassicae had never been observed. However, the disease in cabbage was reported in four regions last couple years. Our survey showed that one region is infested severely whereas others are slightly. In the most widely infested region, the disease was also observed in turnip rape (Brassica rapa) which is grown as ornamental plants for landscape design in early spring and important tourist attraction. Consequently, both agriculture and local tourism are damaged by clubroot. The increase of clubroot incidence in this region might be caused by significant increase of cabbage production, the expansion of cropping season throughout the year and continuous turnip rape cultivation in the same fields of cabbage for almost three decades. Therefore we are trying to estimate the risk of clubroot damage cultivation throughout the year in this region. We collected five isolates of resting spores and identified them as race 3, 4 and 9 by Williams' method, and as pathotype group 3 and 4 by classification system using clubroot resistant (CR) $F_1$ cultivars of Chinese cabbage as differential hosts as described in Hatakeyama et al.(2004). Furthermore, we found that these populations were avirulent to commercial CR cabbages. These results indicate that introduction of CR cabbage and breeding of turnip rape are the effective measures to solve our problem.

• Weed & Turfgrass Science
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• v.3 no.3
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• pp.215-220
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• 2014

This study was conducted to evaluate potential weed control in organic farming field using false seedbed and stale seedbed techniques. The experiment was conducted in open upland fields during spring and fall crop seasons. The false seedbed was prepared before 2-4 weeks of crop culture and was treated with shallow tillage or flame weeding before transplanting. The weed suppression rates of false seedbed treatment in the spring crop experiments for Chinese cabbage, soybean, hot pepper and corn were 65-73%, 50-55%, 9-55% and 8-33%, respectively. According to crop growth and yield in this experiment, the false seedbed technique has some potential weed control for Chinese cabbage, soybean and corn. The weed suppression rates of stale seedbed treatments in the fall crop experiments for Chinese cabbage, spinach and carrot were 18-39%, 40-77% and 37-38%, respectively. Weed control efficacy of the stale seedbed in this study was lower, when compared with false seedbed.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1007-1014
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• 2017

To compare functional Chinese cabbage('Amtak' baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage ('Chunkwang' baechu; general spring cultivar, CB), two kinds of kimchi(ABK and CBK) prepared with AB and CB cultivar were fermented at $10^{\circ}C$ for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi(CBK) showed mature pH on the $6^{th}$ day of fermentation, whereas functional kimchi(ABK) reached pH on the $9^{th}$ day. CBK also exhibited acidity of mature stage on the $6^{th}$ day, but ABK reached mature acidity on the $9^{th}$ day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the $8^{th}$ day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the $10^{th}$ day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at $1,000{\mu}g/mL$. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.348-352
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• 2000

Four different Chinese cabbage cultivars were compared for their physicochemical quality characteristics including crude fiber, chlorophyll, firmness, hardness, sugar, and flavor at different parts of the cabbages. No significant difference in crude fiber content was observed among cultivars. Chlorophyll content in midrib was not significantly different among cultivars, however Chlorophyll content in leaf of 'Golden House' and 'Golden Spring' were greater than that of 'Alpine Summer' Firmness was the highest in 'Golden House' and 'Golden Spring' but hardness was not significantly different among cultivars. Sugar content was higher in midrib than in leaf. 'Golden Spring' a showed the highest sugar content in midrib. Glucose content was higher than the fructose content in leaf, but was opposite in midrib. Sensory evaluation showed that 'Golden House' and 'Golden Spring' were the best in yellowness, and 'Golden House' and 'Alpine Summer' were the best for their taste and aroma in midrib, however, no significant difference in texture was observed among cultivars.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.326-332
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• 2011

The growth and bolting characteristics of spring Chinese cabbage cultivars at two night-time temperature treatments such as $5^{\circ}C$ and $10^{\circ}C$ during seedling stage were investigated to establish a safe environmental management strategy for raising seedlings. The low night-time temperature treatments were applied at 5, 10, and 15 days after sawing and the treatment durations were 5, 10, and 15 days in each of treatment beginning. The growth of seedlings in all the tested cultivars were linearly reduced as the treatment duration was extended and no symptoms of bolting were found. The reduction rate in seedling growth of 'Chunkwang' reached to 59.3% at most by 15 days of $5^{\circ}C$ treatment when it be compared to that of control. However, no symptoms of bolting were shown in the treatments of two night-time temperatures until the harvest at 90 days after sawing, indicating that the vernalization effect by low night-time temperature could be mitigated by subsequent day-time optimal temperature management. This study showed that the major spring Chinese cabbage cultivars require more ultimate level of low night-time temperature treatment for the vernalization than this study. It is also supposed that the optimal day-time temperature management can reduce or delay the rate of bolting, even if the seedlings were exposed to short-term low temperature below $5^{\circ}C$ during night-time.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.278-284
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• 1990

A study relating the soluble-solids (S.S.) contents of Chinese cabbages to the final titratable acidities(TA) of kimchis was conducted. The S.S. contents of Spring-sowed Chinese cabbages were in the range from $1.20-3.40^{\circ}$ Brix while those of Autumn-sowed Chinese cabbages were in the range from $3.8-6.6^{\circ}$ Brix. The S.S. contents of Chinese cabbages were varing depending on their varieties and the cultivating seasons. However, seasonal variations were much more significant than the varietal variations. The final TAs of kimchis after complete fermentation were found to be directly proportional to the S.S. contents(x) of Chinese cabbages, showing that TA equals to 0.30x+07779. From the equation, a Chinese cabbage of a S.S. content with up to $0.02^{\circ}$ Brix, which is practically impossible to obtain, will make a kimchi which will not be overacidified during the prolonged storage period without any preservative measures.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1239-1244
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• 2011

Importance of climate change and its impact on agriculture and environment has increased with a rise of greenhouse gases (GHGs) concentration in Earth's atmosphere. Nitrous oxide ($N_2O$) emission in upland fields were assessed in terms of emissions and their control at the experimental plots of National Academy of Agricultural Science (NAAS), Rural Development Administration (RDA) located in Suwon city. It was evaluated $N_2O$ emissions with different growing periods (spring and autumn seasons), tillage and no tillage conditions in a chinese cabbage field. The results were as follows: 1) An amount of $N_2O$ emissions were high in the order of Swine manure compost>NPK>Hairy vetch+N fertilizer. By tillage and no tillage conditions, $N_2O$ emissions were reduced to 33.7~51.8% (spring season) and 31.4~76.7% (autumn season) in no-tillage than tillage conditions. 2) In autumn season than those spring season, $N_2O$ emissions at NPK, hairy vetch+N fertilizer and swine manure compost were reduced to 49.6%, 39.0% and 60.0%, respectively, in tillage treatment and 59.5%, 70.6% and 58.7%, respectively, in no-tillage treatment. 3) $N_2O$ emission measured in this study was 15.2~86.4% lower with tillage and no tillage treatments than that of the IPCC default value (0.0125 kg $N_2O$-N/kg N).

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.4
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• pp.347-352
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• 1996

These experiments were conducted to monitor the change in $NO_3{^-}-N$ in a plastic film house where $NO_3{^-}-N$ have been accumulated in the soil of high level (about 370 mg/kg) The objective of this study was to obtain the information needed to establish the N Fertilizer recommendation based on the available N content in the soil for vegetable cultivation. The cultivated crops were chinese cabbage in the spring, lettuce in the summer, and chinese cabbage in the autumn. The crops were cultivated with and without N application. The concentration of $NO_3{^-}-N$ in the soil was analysed before and after the cultivation of each crop. When $NO_3{^-}-N$ in the soil is as high as 370 mg/kg. even without N application, the yield of the first season crop, cabbage in the spring was 175 ton/ha and that of second season crop, lettuce in the summer was 53 ton/ha. These yields were comparable with those obtained under the application of N fertilizer: meaning that no N application would be needed for those crops when $NO_3{^-}-N$ in the soil is as high as 370 mg/kg. The yield of third crop, cabbage in the autumn was higher under N application than that under no N application by 62%. The fate of $NO_3{^-}-N$ in the soil differed along with the crop sequence. In the first crop, 14.5% was absorbed by crop, 25.4% remained in the soil and 60.1% was unaccounted for. In the second season, 25.3% was absorbed by crop, 51.8% remained in the soil and 22.9% was unaccounted for. In the third crop, 62.8% was absorbed by crop, 19.4% remained in the soil and 16.8% was unaccounted for.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.116-123
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• 1974

1) In Seoul, it was known that the season for preparing Kimchies (fermented vegetables) for the winter was from the middle of November to early in December, in which the preparing rates of Kimchies in the middle of November, the end of November and early in December were 32.7%, 41.3% and 12.5%, respectively. The time that the largest quantity of them was prepared was about the end of November. 2) The average cost of Kimchies prepared for the winter for a family of four, five, six and seven was $10,000{\sim}15,000$ Won, $15,100{\sim}20,000$ Won, $10,100{\sim}20,000$ Won and $10,100{\sim}20,000$ Won, respectively, and the cost did not increase in proportion to members of a family. In case of the family of $6{\sim}7$, the cost for Kimchies showed a wide range compared with those for the family of $4{\sim}5$ 3) The main raw materials of kimchi for one person for the winter required $12{\sim}20$ heads of Chinese cabbages, $14{\sim}20$ roots of radishes, $4{\sim}7$ cloves of garlics and $300{\sim}500g$ of powdered red pepper. 4) The residents living in Seoul had prepared the several kinds of the pickles for the winter as follows; (1) Chinese cabbage Kimchi (98.9%), (2) Whole Chinese cabbage Kimchi (74.7%), (3) Kkakdugi (68.6%), (4) Dongchimi (66.4%) and (5) Chong-kak Kimchi (63.3%). It has, therefore. been considered that the five kinds of Kimchies mentioned above may be industrialized. 5) Uniqueness of the raw materials used for the most popular Chinese cabbage Kimchi was to use leeks, garlics, red peppers and gingers as spices, and it was also known that proper amounts of salted shrimp pickles and oysters was mixed to the Kimchies. Therefore, it had been considered that the characteristics of Chinese cabbage Kimchies for the winter had the hot taste with freshness. 6) For keeping the Kimchies during the winter about the half of the pickle jars was buried in the ground, and another half of them were wrapped in the straw bags or styropol and they were placed on the ground or kept in the basement, 7) In most case (80.9%), the salt concentration of pickling was adjusted by one's experiences, and only 19% of them was measured with the instruments. 8) Most of remaining kimchies were usually used for other cooks, but some of them were thrown away. 9) The ratio of the people who had ever bought the market Kimchies for their own edibility was 17.8% and most of them got it only in the spring and summer season. 10) About 18% of the residents living in the general houses in Seoul had ever bought the market Kimchies. It was also known that about 48% of the residents living in the general houses and about 79% of the residents living in the apartments wanted to purchase the market Kimchies if the production of the delicious Kimchies were industrialized. The season that the people wanted to get the market Kimchies was a little different each other among the residents. About 13.4% of the residents living in the general houses wanted to purchase the Kimchies during the summer, and 11.9% of them wanted to get it throughout the year. On the other hand, in case of the apartments, 25.2% of the residents wanted to get it during the summer and 24.4% of them wanted it throughout the year (4 seasons) and 19.9% of them wanted it during two seasons. The data mentioned above have shown that many residents hope strongly an industrial production of the Kimchies. It is also true that many residents living in both the general houses and apartments want to get the market kimchies throughout the year, and particulary during the summer season that most foods are very apt to be spoiled.