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봄 배추 품종별 품질 특성 비교 KCI 등재 SCOPUS

Comparison of the Quality Characteristics between Spring Cultivars of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)

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  • URLhttps://db.koreascholar.com/Article/Detail/241402
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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

This study investigated the quality characteristics between spring cultivars of Kimchi cabbage(Brassica rapa L. ssp. pekinesis). We measured the weight, length, width, formation index, midrib thickness and moisture contents of fresh Kimchi cabbage for characteristics of growth. And we analyzed the free sugar, amino acid, organic acid, mineral, pectin and cellulose contents of fresh Kimchi cabbage. The hardness and firmness were measured for texture of fresh Kimchi cabbage. The weight of 'K-power' cultivar was the highest than other cultivars. The ‘Jeongsang’ cultivars was the thinnest midrib thickness in cultivars, but it was not significantly different. The free sugar levels of spring cultivars was the highest in ‘Chunkwang’. Malic acid content of ‘Jeongsang’ was significantly different among spring cultivars. Also amino acid content of ‘K-power’ and ‘Chunkwang’ were significantly different among spring cultivars Mineral content in ‘K-power’ and ‘Bomaknorang’ were greater than that of other cultivars. Especially Na, Ca and Mg contents of ‘K-power’ and ‘Bomaknorang’ were higher four times than that of other cultivars. Pectin content of ‘Jeongsang’ was higher than that of other cultivars, but it was not significantly different. Hardness and Firmness were not significantly different among spring cultivars.

저자
  • 이광희(CJ 제일제당(주) 식품연구소) | Kwang-Hee Lee
  • 곽한섭(CJ 제일제당(주) 식품연구소) | Han-Seup Kuack
  • 정지원(CJ 제일제당(주) 식품연구소) | Ji-Won Jung
  • 이은준(CJ 제일제당(주) 바이오기술연구소) | Eun-Joon Lee
  • 정다미(CJ 제일제당(주) 바이오기술연구소) | Da-Mi Jeong
  • 강기용(CJ 제일제당(주) 바이오기술연구소) | Ki-Young Kang
  • 채경일(CJ 제일제당(주) 바이오기술연구소) | Kyung-Il Chae
  • 윤석훈(CJ 제일제당(주) 바이오기술연구소) | Seok-Hun Yun
  • 장미란(덕성여자대학교 식품영양학과) | Mi-Ran Jang
  • 조순덕(덕성여자대학교 식품영양학과) | Sun-Duk Cho
  • 김건희(덕성여자대학교 식품영양학과) | Gun-Hee Kim
  • 오지영(CJ 제일제당(주) 식품연구소) | Ji-Young Oh Corresponding author