This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

김치발효 중 일어나는 조직감의 변화에 영향을 미치는 요소들을 규명하기 위하여 조직경화제로서 CaCl2, 숙성지연제로서 K-sorbate, 숙성촉진제로서 새우젓 및 멸치젓의 첨가효과와 이들 시료의 데침효과를 조사하였다. pH와 산도 및 환원당의 변화양상을 보면 새우젓 및 멸치젓 첨가구가 숙성촉진 효과를, K-sorbate, CaCl2, 데침처리 등이 숙성지연효과를 뚜렷이 나타내었다. K-sorbate, CaCl2 및 데침처리에 의하여 발효중 김치배추의 절단강도 감소속도가 지연되었으며 압착력, 회복높이, work ratio의 감소속도도 지연되었으나 젓갈첨가는 이를 촉진시켰다. 이러한 결과는 관능검사에서 젓갈첨가구가 굳은 정도, 아삭아삭한 정도, 질긴 정도, 뻣뻣한 정도가 크게 낮아지는 반면, 보존료 첨가나 데침으로 이들 값이 증가하는 것과 일치하였다. pH, 산도, 배추잎의 절단두께, 절단력, 압착력, 회복높이, work ratio 등 기계적 측정치들은 신맛, 조직감, 외관의 기호도와 굳은 정도, 아삭한 정도, 질긴 정도, 뻣뻣한 정도 등의 조직감 특성과 높은 상관관계를 나타내었다. 특히, 김치의 pH는 김치의 신맛, 외관, 질긴 정도, 굳은 정도, 뻣뻣한 정도, 아삭아삭한 정도와 높은 상관관계를 나타내었다.

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.

Background : Carotenoids are pigments that are found in plants, fruits, bacteria, and fungi. β -carotene and canthaxanthin are orange pigments among thousands of carotenoids that possess potent antioxidant activity. The objective of this study was to determine β-carotene and cantaxanthin in 55 Kimchi cabbage germplasm using liquid chromatography mass spectrometry (LC-MS) method. Method and Results : 55 Kimchi cabbage accessions were sown in plug trays in the end of August, 2016. All the tissue samples were freeze-dried for 1 week and ground into fine powder and stored at -20℃ until analysis. Crude carotenoids from freeze-dried materials (100 mg) were extracted using 1 ㎖ of 100% (v/v) hexane in 10 minutes by using sonication bath followed by centrifugation. The average β-carotene contents was 1.43 ㎎·㎏-1 and ranged from 0.76 (IT 120045) to 2.25 ㎎·㎏-1 (IT 100378). The average canthaxanthin content in the entire domain of sample was 0.59 ㎎·㎏-1 with a range between 0.36 (IT 32746) and 1.08 ㎎․㎏-1 (IT 100386). Canthaxanthin content was significantly positively correlated with β-carotene (r = 0.65**) and leaf length (r = 0.63**). However, canthaxanthin was negatively correlated with cotyledon color (r = -0.41**). Principal component analysis results of the first two components (PC1 and PC2) explained 44.53% of the point variability. Conclusion : The resources with the highest β-carotene and canthaxanthin content are IT 100378, 100386, 100391, and 110828. This study could be useful to select a potential sources of health beneficial carotenoids (β-carotene and canthaxanthin) in Kimchi cabbage germplasm in nutraceutical formulations and for further applications as a breeding material and other research activities.

The quality characteistics and kimchi processing ability of the kimchi cabbage cultivar ‘Cheonjincheongmayup’ (CC) were analyzed and compared with those of the ‘Chunkwang’ (CK) cultivar. The head weight of CC was lower than that of CK, and the head length of CC was larger than that of CK. CC had narrower and longer mid ribs than CK. Furthermore, the head formation index of CC was lower than that of CK. The firmness and soluble solid content were higher in CC than in CK. The salinity of Cheonjincheongmayup kimchi (CCK) was 2.89-3.02%, which was higher than 1.94-2.10% salinity measured in Chunkwang kimchi (CKK). The initial titratable acidity in CCK was higher than that of CKK, but increasd more slowly during storage. CCK was firmer than CKK; lactic acid bacteria in CCK was lower than in CKK initially, but increased more in CKK than in CCK after six weeks of storage. We found that CC was suitable for making Makkimchi because of its long and narrow mid ribs, saltiness, and slow fermentation. CC should be improved as less hot spicy and less hard texture to use a Makkimchi material.

Kimchi cabbage (known as Chinese cabbage) is major vegetable in Korea. An inbred line of ‘Wonkyo20038ho’, was developed by the National Institute of Horticultural & Herbal Science, RDA in Republic of Korea. The microspore culture was carried out using ‘Chunhuigohangwang’ which was introduced from China in 2002. Among 3 DH inbred lines, ‘Wonkyo20038ho’ inbred line was finally selected after field exhibition in 2009. The horticultural traits of ‘Wonkyo20038ho’ inbred line; half-open head, white inner leaf colour, and dark green outer leaf colour. The average (for four years) head weight was 2025.3g, and head width and height were 15.8cm and 32.4cm, respectively. Head shape was narrow elliptic and degree of overlapping leaf was medium. Numbers of outer and internal leaves were 14.1 and 49.8, respectively. Harvest maturity was mid-late maturing type and average of seed yield for five years was 926 seeds. In addition, ‘Wonkyo20038ho’ inbred line is suitable for salad in that it possessed few trichome and narrow elliptic head shape.

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

폐기되고 있는 난각을 건조(80℃) 및 회화(1,000℃) 처리하여 칼슘 소재화하고 이의 농도(0.5, 1.0, 2.0%)를 달리하여 절단배추에 처리하여 polyethylene(PE) 지퍼백에 넣어 5℃에서 6주 동안 저장하면서 선도유지 효과를 조사하였다. 난각 칼슘 소재의 칼슘 함량은 회화처리(ESP-2)가 건조처리(ESP-1)보다 2배 가량 높은 값(51.86%)을 나타내었다. 난각 칼슘 소재는 citric acid 수용액에서 높은 용해도를 나타내었으며, ESP-2가 ESP-1보다 용해도가 높았다. 절단배추의 이화학적 품질특성의 측정 결과, ESP-2 0.5% 처리구에서 중량감소율, 적정산도, 가용성 고형분 및 색차의 변화가 가장 적게 나타났다(p<0.05). 저장기간에 따른 관능평가결과 각 처리구의 유의적인 차이는 나타나지 않았다(p<0.05). ESP-2 0.5% 처리는 절단배추의 단기 저장 시 선도유지에 효과적인 것으로 사료된다.

This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing the quality characteristic of kimchi prepared with stored them. Salted Kimchi cabbages were packed with the 2% brine and kimchi paste were stored at 4℃ for 8 weeks, respectively. Kimchi prepared at 0 day and kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week were stored at 4℃ for 8 weeks. The salinity and titratable acidity of salted Kimchi cabbage packed with the brine was lower than control. The results of salinity, pH and moisture contents of kimchi paste did not show any significant differences during storage, however, the titratable acidity was increased. In sensory evaluation, salted Kimchi cabbage packed with the brine showed higher score in overall preference than control. Kimchi paste showed 4.9~6.1 score in overall preference during storage. The titratable acidity of kimchi prepared with stored salted Kimchi cabbage and kimchi paste was lower than control. But, the results of sensory evaluation did not show significant difference among treatments. The study suggested that the use of 2% brine is an effective way for extending shelf-life of salted Kimchi cabbage and Kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week is effective to delay the fermentation but no difference in sensory evaluation.

Kimchi cabbage (known as Chinese cabbage) is one of the major vegetable in Korea. An inbred line ‘Wonkyo20042ho’, was developed by the National Institute of Horticultural & Herbal Science, RDA in South Korea. The first cross carried out using ‘Norang gwandong’ which had been introduced to Korea in 2007. During segrerating generations, bud pollination carried out using selected plants to fix genetic materials. ‘Wonkyo20042ho’ inbred line was finally selected by breeders from commercial companies at the field exhibition at 2011. The horticultural traits of ‘Wonkyo20042ho’ inbred line were as follows; half-open head, yellow inner leaf colour, and dark green outer leaf colour. The average head weight was 1899.2g, head width and height were 17.5cm and 27.9cm, respectively. Numbers of outer and internal leaves were 14.3 and 66.5, respectively. Harvest maturity was mid-late maturing type and average of seed yield for three years was 723 seeds. In addition, ‘Wonkyo20042ho’ inbred line showed resistance to clubroot disease (race 4 single spore isolation) and possessed thin leaves and small sized head.

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℃) was greater than those with high air temperature (set to 30℃) 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℃ and lower at 24 hours of waterlogging treatment in 30℃. The root activity was decreased by the elevation of waterlogging periods in 20℃ treatment and lower by the short of waterlogging periods in 30℃ treatment. The ratio of formality with non-waterlogging treatment was approximately 64% under 20℃ air temperature and that of range was from 16 to 30% under 30℃. The yield under 20℃ showed higher than that under high air temperature. The non-waterlogging treatment in 20℃ had 4,463 kg/10a, which was the greatest among all treatments, while yields of non-waterlogging treatment at 30℃ 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.

절단 배추의 포장재에 따른 저장 중 품질변화를 알아보 기 위해 배추(3×3 cm)를 PP film, OPP film, LDPE film백에 각각 넣은 후 5℃에서 4주 동안 저장하면서 저장 특성을 조사하였다. 중량은 0.03~0.24%의 범위로 감소하였으며, PP film 포장구가 가장 낮은 감소율을 보였다. 가용성 고형 분 함량은 0.03~0.2°Brix의 범위로 감소하였으며, PP film 포장구가 낮은 감소율을 보였다. 적정산도는 모든 처리구 에서 증가하다가 감소하는 경향을 나타냈으나, PP film과 OPP film 포장구의 증가율이 낮았다. 색도값은 저장기간이 길어질수록 전체적으로 감소하였으나, 포장재에 따른 유의 적인 차이는 나타나지 않았다. 관능검사 결과 역시 포장재 에 따른 유의적인 차이가 나타나지 않았으나, 외관상 품질 특성은 PP film 포장구가 다른 포장보다 우수하였다. 따라 서 투명한 PP film으로 절단배추를 포장하여 저장 및 유통 하는 것이 선도 및 품질 유지에 효과적이라고 사료된다.

본 연구는 계절별 절임배추의 품질 균일화를 위한 기초 자료를 제공할 목적으로 저온 저장 중 물리화학적, 미생물학적 및 관능적 품질 특성 조사하였다. 전반적으로 계절별(봄배추, 여름배추, 가을배추 및 월동배추) 절임배추의 제조 직후 pH는 저장 초기 계절별 시료 간 차이를 보이다가 저장 후반에는 시료 간 차이가 없었다. 적정산도는 가을 절임배추가 비교적 낮은 산도를 보였고, 가용성 고형분 함량은 월동배추가 비교적 높은 함량을 보였으며, 미생물 균수는 여름배추가 가장 높은 균수를 보였다. 관능검사의 경우 계절별 절임배추의 외관의 변화 냄새와 맛 특성 변화도 계절별 시료에 따라 차이가 있었고, 관능적 품질 특성 항목간의 상관관계 분석결과 유의적으로 양 또는 음의 상관성을 보이는 품질 특성이 많아서 절임배추 저장 중에 한 개의 품질 특성만 변화하는 것이 아니라 여러 가지 특성이 함께 변화한다는 것을 확인할 수 있었다. 한편 계절별 절임배추 전반적인 품질 특성의 주성분 분석 결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)는 전체 데이터의 51.98%와 14.23%의 설명력을 보여 주었고, 총설명력은 66.21%였다. 계절별로 월동배추는 F1상의 위쪽, 봄배추는 중간, 나머지 시료는 F2상의 아래쪽에 분포하였고, 저장기간에 따라서는 F1상의 왼쪽에 저장 일수가 적은 절임배추 시료가 오른쪽에는 저장 일수가 많은 시료가 위치하였다. 본 연구 결과 계절별 절임배추의 품질 특성이 제조 직후부터 저장 중에도 계속 시료 간 품질 차이가 뚜렷하게 있음을 확인하였다. 그러므로 품질이 균일화된 절임배추를 연중 소비자에게 제공하기 위해서 계절별 절임배추의 품질 특성과 저장 중의 차이를 고려하여 고품질의 절임배추 제조와 품질을 유지할 수 있는 연구 및 계절별 저장 절임배추를 이용한 김치 제조 연구가 지속되어야 한다고 판단된다.

신선편이용 절단배추의 선도유지 및 갈변 방지 목적으로 질소 치환 및 세라믹 칼날에 의한 절단 효과를 조사하였다. 저장 5일 이후부터 대조구에 비하여 NC 처리구의 중량변화 와 갈변도가 적게 나타났다. 질소 치환과 세라믹 칼날의 사용에 의한 절단 공정의 개선이 절단채소의 선도 유지와 갈변 방지에 효과가 있을 것으로 생각된다.

본 연구는 계절별 배추 원료의 최적 절임 조건 및 저장성 연구를 위한 기초 자료 제공을 위하여 계절별 절임배추의 물리화학적 및 미생물학적 특성 조사와 이들 특성의 상관성을 조사하였다. 계절별(봄배추, 여름배추, 가을배추 및 겨울배추) 절임배추의 pH와 적정산도의 경우 가을배추 시료가 6.02±0.04와 0.15±0.01%로 다른 계절의 절임배추 시료보다 pH는 약간 높고 적정산도는 약간 낮았다. 가용성 고형분 함량은 월동배추가 7.76±0.39%로 가장 높았고, 염도 함량은 계절별로 유의적인 차이가 없었다. 총균수의 경우 여름배추가 다른 계절의 배추보다 유의적으로 많은 균수가 있었고 색도는 유의적인 차이가 없었다. 조직감의 경우 경도(firmness)는 봄배추가 가장 높은 4.92±0.06 kgf였고, 단단한 정도(hardness)는 여름 배추가 11.71±0.53 kgf로 가장 높게 측정되었다. 한편 계절별 절임배추의 품질 특성간 상관관계를 분석한 결과 계절별 절임배추와 가용성 고형분 함량, 경도와 1% 유의수준 유의적인 상관성이 있었다. 또 주성분 분석 결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)는(은) 전체 데이터의 각각 35.59%와 27.28%의 설명력을 보여 주었고, 총설명력은 62.87%였다. 주성분 F1은 계절, 밝기, 가용성 고형분 함량, 배추 두께, 총균수와 젖산균 수였고, 주성분 F2는 절임배추의 피크 개수였다. 계절별 절임배추의 품질 특성을 바탕으로 계층적 군집분석 결과 봄배추, 여름배추 그리고 가을과 월동 배추로 3그룹으로 나뉘었다. 이상의 결과에서 계절별 절임배추의 경우 물리화학적 및 미생물학적 품질 특성에 차이가 있음을 확인하였고, 품질 균일화와 고품질의 절임배추를 연중 생산하기 위해서는 각 계절별 배추의 품질 특성과 절임 적성에 관한 많은 연구가 필요하다고 사료된다.

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.

A new recipe for mandu was developed by adding ripened Korean cabbage kimchi. To counter the bad smell of ripened kimchi and to enhance the function of the food, rosemary was added to it. The preference for the herb over kimchi was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage kimchi was added to beef or pork stuffing for mandu. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage kimchi. The result showed that 75% of the kimchi content was best for beef mandu and 100% for pork mandu.

수산불(멍게, 키조개, 가리비, 자가비, 황석어, 도미, 낙지, 병태, 전어, 가오리, 숭어, 홍어, 갈치 및 멸치) 14종을 첨가한 배추김치의 레시피를 확립하여 제조하였고 저온숙성 7일차의 시료를 취하여 일반성분, 비타민, 무기질, 구성 및 유리 아미노산 함량을 조사하였다. 수산물을 첨가하여 제조한 배추김치 14종의 수분함량은 82.09~88.56% 범위였고, 조지방 함량은 0.31~0.64%, 조회분 함량은 2.70~3.50% 범위를 나타내어

연근즙 첨가수준에 따라 백김치를 제조한 후 에서 4주간 저장하면서 숙성 중의 이화학적, 관능적 특성을 조사하였다. 연근즙의 첨가수준이 증가할수록 pH는 감소, 산도는 반대로 증가하는 경향을 보였고 숙성기간 중에도 같은 경향을 보였다. 탁도는 첨가수준이 증가할수록 증가함을 볼 수 있었으며, 숙성 2주까지는 대조군의 비해 첨가군의 경우 탁도가 증가하는 경향을 보였으나 숙성 3주, 4주에서는 약간 더 감소하는 경향을 보였다. 색도 L 값과 a 값은 연

식품 조리 및 제조 가공 시 사용되는 소금은 천일염, 정제염 및 수입산염이 대부분이지만, 아직까지 소금 종류에 따른 식품 제조 시 품질특성에 관한 연구는 미비한 실정이다. 이에 국내산 정제염, 국내산 천일염, 수입산염 등 소금의 종류를 달리하여 제조한 김치를 에서 7일간 발효시키며 품질을 비교, 분석하였다. 이화학적인 특성으로 pH, 산도, 염도를 측정하였고, 미생물학적인 특성으로 총균수와 젖산균수를 분석하였으며, 또한 관능검사를 실시하였다. 실