To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

음식물류폐기물의 퇴비화는 경제적인 자원화 방법이지만, 염분함량이 높아 토양에 투입될 경우 염류집적으로 인한 작물 생육 피해가 우려된다. 바이오차는 양이온교환능력이 높은 물질로 염분피해가 우려되는 토양에 적용 시 Na+이온을 흡착하여 작물생육 피해를 줄여줄 것으로 생각된다. 이에 본 연구는 바이오차와 혼합하여 제조한 음식물류폐기물 혼합 펠렛 퇴비(이하, 음폐혼합펠렛퇴비) 사용 시 배추 생육과 토양에 미치는 영향을 평가하고 이에 따른 무기질비료 절감 효과를 알아보고자 하였다. 처리구는 무비구(NF), 무기질비료 반량(NPK0.5), 무기질비료(NPK), 무기질비료+ 음폐퇴비(FWC), 무기질비료+음폐혼합펠렛퇴비(FWCB)이다. 배추 생육조사 결과, FWCB처리구에서 엽장, 엽폭, 구고 및 구폭 모두 가장 높았다. 수량조사 결과 8,300 kg 10a-1로 가장 높게 나타났으며, NPK처리구에 비해 무기질비료를 50% 사용하였으나 수량은 13.6% 높게 나타났다. 토양화학 성 결과 FWCB에서 EC는 0.59 ds m-1, 교환성 Na은 0.35 cmolc kg-1으로 다른처리구보다 높게 나타났으나 적정범위 이내였다. 본 연구결과, 음폐혼합펠릿퇴비의 사용은 작물의 양분 및 유기물공급 뿐만 아니라 바이오차로 인한 양이온 고정 효과로 작물 생산성을 향상시키는 것으로 생각되며, 비료성분의 공급원으로써 배추의 생육 및 생산성을 증진할 수 있는 기술로 활용이 가능할 것으로 판단된다.

Bio-efficacies of two different types of fungicides, Diniconazole and Paclobutrazol with their effects as plant g rowth regulators f or Kimchi Cab bage were e valuated o n February 4 to A pril 13, 2024 in Los Baños, Laguna, Philippines. The experiment was done during the off-season planting of Kimchi Cabbage in the country. Yield and other horticultural characteristics were observed for seven different groups: group 1, untreated control; group 2, recommended rate of granular fertilizer (RR-G); group 3, recommended rate of granular fertilizer plus recommended rate of Diniconazole; group 4, recommended r ate of D iniconazole (alone); g roup 5 , recommended rate o f Paclob utrazol (RR-PBZ), group 6, RR-G plus RR-PBZ; and group 7, RR-G plus ½ RR-PBZ. Results showed that combination of recommended rate of granular fertilizer plus the full recommendation of Paclobutrazol (group 6) resulted in a significantly higher yield of 64.9 tons/ha than other groups with yields ranging from 23.3 to 55.3 tons/ha. Such significantly higher yield in group 6 was also attributed to the number of leaves produced by plants at the time of harvest. Regarding effects of two chemical treatments, the combination of Diniconazole a nd P aclob utrazol a s recommended granular f ertilizers h elped in t he heading of K imchi Cabbage during hot conditions with an average temperature of 32-35°C from March to April at the heading stage plus a f actor of b eing planted a t a lowland area i n the country. T he a dvantage o f Paclobutrazol aside from yield is its availability in the country as compared to Diniconazole (Binnari).

In this study, changes in the quality and headspace O2/CO2 concentrations of cubed radish (Raphanus sativus L.) kimchi (CR-kimchi) packaged using multilayer airtight film (MAF), half-area breathable film (HABF), partial area breathable film (PABF), and one-way degassing valve-mounted film (ODVF) were investigated during storage under altering temperature conditions. The total lactic acid bacteria count in CR-kimchi samples stored for 6 days at 0℃, followed by 8 days at 6oC, increased to 7.8-7.9 log CFU/g, regardless of the packaging. The titratable acidity of the CR-kimchi samples increased to 0.6-0.7% during storage at 0oC for 6 days and then at 6oC for 8 days; it was maintained at 0.6-0.8% for 32 days of storage at 3oC. After 46 days of storage, the reduced sugar content of CR-kimchi packaged using MAF, HABF, PABF, and ODVF decreased to 26.8-30.3 mg/g, indicating no significant (p>0.05) differences. However, during storage, headspace CO2 concentration and film volume were lower in the HABF treatment than in the control, PABF, and ODVF treatments, indicating that HABF packaging combined with supercooled (3oC) storage can extend the optimal ripening period of CR-kimchi without packaging expansion during storage.

The effects of exogenous sodium nitroprusside (SNP, nitric oxide donor) on the growth, yield, photosynthetic characteristics, and antioxidant enzyme activity of kimchi cabbage (Brassica rapa L. subsp. pekinensis (Lour.) Hanelt) was studied under the low temperature conditions. Kimchi cabbages were treated with SNP of three concentrations (7.5, 15, 30 mg·L-1) for three times at four-day intervals and exposed to low temperature (16/7°C) stress for seven days. SNP treatment induced increases of net photosynthetic rate (Pn), stomatal conductance (Gs), intracellular CO2 concentration (Ci) and transpiration rate (Tr) under the stress condition with the highest level after the third treatment. The contents of malondialdehyde (MDA) and H2O2 were significantly lower in the treatment of SNP compared to the non-treated control. The activity of ascorbate peroxidase (APX), catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD), increased in treated plants by up to 38, 187, 24 and 175%, respectively compared to the non-treated control. SNP-treated and untreated plants had similar growth characteristics. Compared to the control group, SNP-treatment increased fresh weight and leaf area by 5%. Overall, our findings suggest that the application of sodium nitroprusside to the leaves contributes to reducing physiological damage and enhancing the activities of antioxidant enzymes, thereby improving low temperature stress tolerance in kimchi cabbage.

This study was conducted to develop a model for predicting the growth of kimchi cabbage using image data and environmental data. Kimchi cabbages of the ‘Cheongmyeong Gaual’ variety were planted three times on July 11th, July 19th, and July 27th at a test field located at Pyeongchang-gun, Gangwon-do (37°37′ N 128°32′ E, 510 elevation), and data on growth, images, and environmental conditions were collected until September 12th. To select key factors for the kimchi cabbage growth prediction model, a correlation analysis was conducted using the collected growth data and meteorological data. The correlation coefficient between fresh weight and growth degree days (GDD) and between fresh weight and integrated solar radiation showed a high correlation coefficient of 0.88. Additionally, fresh weight had significant correlations with height and leaf area of kimchi cabbages, with correlation coefficients of 0.78 and 0.79, respectively. Canopy coverage was selected from the image data and GDD was selected from the environmental data based on references from previous researches. A prediction model for kimchi cabbage of biomass, leaf count, and leaf area was developed by combining GDD, canopy coverage and growth data. Single-factor models, including quadratic, sigmoid, and logistic models, were created and the sigmoid prediction model showed the best explanatory power according to the evaluation results. Developing a multi-factor growth prediction model by combining GDD and canopy coverage resulted in improved determination coefficients of 0.9, 0.95, and 0.89 for biomass, leaf count, and leaf area, respectively, compared to single-factor prediction models. To validate the developed model, validation was conducted and the determination coefficient between measured and predicted fresh weight was 0.91, with an RMSE of 134.2 g, indicating high prediction accuracy. In the past, kimchi cabbage growth prediction was often based on meteorological or image data, which resulted in low predictive accuracy due to the inability to reflect on-site conditions or the heading up of kimchi cabbage. Combining these two prediction methods is expected to enhance the accuracy of crop yield predictions by compensating for the weaknesses of each observation method.

Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.

Dongchimi is one of the most representative types of watery kimchi in Korea. Although the scope of application of dongchimi has been expanded, research on the quality of dongchimi is insufficient compared to that of baechu kimchi. This study aimed to find the optimal manufacturing condition of high-acidity dongchimi and investigate the effects of potassium citrate (P) and sugar (S) on quality. Different dongchimi samples (Control, S, P) were prepared and stored at 15oC for 15 days. Among the various sugars, sucrose made the highest acidity of dongchimi. When potassium citrate was added as a pH buffer, the acidity was 2.2 times higher than the control group. In the PS group, where sucrose and potassium citrate were added, the acidity and organic acid content were 3-fold and 3.7-fold higher, respectively, than those in the control group. As a result of the analysis of the free sugar content, the metabolism of lactic acid bacteria was expected to be relatively more activated in the PS group. Therefore, this study could be utilized in the dongchimi manufacturing industry or as primary data for other dongchimi research.

This study investigated the quality characteristics of the traditional rice cake of Gijeongtteok added with an extract from Cudrania tricuspidate fruit and different amounts of kimchi broth. The pH measurement showed a significant decrease with the increase of the kimchi broth from pH 5.48 (control) to 4.86 (KG180). Hunter color L-values were decreased while redness and yellowness were increased as the amount of kimchi broth increased. Texture profile analysis showed that hardness and adhesiveness significantly increased and decreased as the amount of kimchi broth increased. Gijeongtteok with kimchi broth (KG180) had the lowest specific volume with increased gummy layers in the crumb structure. Sensory evaluation of color, flavor, taste, appearance, and overall acceptance for various levels of kimchi broth showed that the KG140 sample had the highest acceptability. Therefore, this study suggests that Gijeogtteok made with the KG140 mixing ratio has excellent quality and sensory characteristics.