Determination of the Calcium Contents of Vegetables Sprayed with Liquid Calcium Fertilizer and Fermentation Characteristics of Kimchi using Ca-treated Korean cabbage

액상 칼슘비료 시비 농작물의 칼슘 함유량 조사 및 칼슘시비 배추를 이용한 김치의 발효특성

  • Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University) ;
  • Lee, Sang-Hwa (Regional Innovation Center, Seowon University) ;
  • Kim, Bok-Hee (Regional Innovation Center, Seowon University)
  • Published : 2007.08.30

Abstract

Liquid calcium fertilizer evenly dispersed has been prepared using calcium carbonate powder and several surfactants. The calcium contents of nine fruits and vegetables were compared after spraying the liquid fertilizer onto the leaf of them six times for 2 months. The calcium contents of cabbage and potato increased to 155% and 154%, respectively. In addition, by virtue of the relatively high contents of calcium, rigidities of the texture were also increased, which would result in higher value-added vegetables. Kimchi was prepared using a Korean cabbage sprayed with the liquid calcium fertilizer and its fermentation characteristics were analyzed. A sensory evaluation has been performed to give the best result for a calcium Kimchi fermented for 14 days.

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