This study was undertaken to investigate changes m curve angle of Chinese cabbage blade during salting at various concentration(10, 15, 20, 25%) of salt to evaluated salting degree by curve angle during salting at 20. Salt concentration of brine, the amount of water elution, salt penetration of the tissue(salt concentration of Chinese cabbage), weight loss and texture were investigated. Correlation relation between the above factors and curve angle were determined. The curve angles by method of holding the edge of the Chinese cabbage blade was measured. The curve angles of the mesophyll were proportional to salting time and salt concentration, but slope of line equation showed higher than that of mid-rib. The ideal method of salting evaluation by curve angle was MCA-MRC (the measuring curve angle of mid-rib C) at each concentration of salt. The results of curve angle when reached 3% salt of Chinese cabbage tissue calculated by MCA-MRC at 10, 15, 20 and 25% salting were 57, 43, 36, and 33, respectively. And salting times calculated by the same conditions were 19, 12.5, 9.1 and 4.4hours, respectively.

Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23 to determine the effects of calcium (Ca) on storage quality. pH change and microbial growth of salted cabbage were reduced in CaCl2 of 0.1% and 1.0% more than in the water-dipped control but better than in NaOCl treatment at two temperatures. Storage quality of salted cabvage was not affected by Ca contents or Ca with Cl treatment.

들깨 및 메밀 건경의 물 추출액을 피 및 배추에 처리하여 발아 및 초기생장의 억제 양상을 본 결과 1. 두가지 추출액 모두 피와 배추의 발아를 억제하였으며 메밀 추출액이 들깨 추출액보다 심하였고 피보다는 배추에 억제효과가 켰다. 2. 발아후 초기 생장도 위와 같은 경향이나 발아억제보다는 생장 억제 효과가 약간 적은 영향이었다. 3. 이들 추출액은 지상부 생장보다는 뿌리 생장에 피해를 더 주는 경향이며 들깨 추출액보다 메밀 추출액이 더 심한 편이었다.