• Title, Summary, Keyword: Chinese cabbage

Search Result 1,239, Processing Time 0.032 seconds

Quality Characteristics of Salted Chinese Cabbage Treated with Electrolyzed-Acid Water during Storage (전해산화수로 세척한 절임 배추의 저장중 품질 특성)

  • Park, Woo-Po
    • Korean Journal of Food Science and Technology
    • /
    • v.36 no.2
    • /
    • pp.365-367
    • /
    • 2004
  • Electrolyzed-acid water was used to prolong shelf life of salted Chinese cabbage during storage, Chinese cabbage was salted, washed twice with electrolyzed-acid water, packaged in high-density polyethylene film, and stored at $10^{\circ}C$. Titratable acidity, pH, color, and microbial loads of salted Chinese cabbage were measured. Treated sample showed lower pH, total microbial count, and lactic acid bacteria than those of control, whereas almost equal titratable acidity and color, Acidity of treated sample maintained lower pH value until 6 days, and remained constant thereafter, Sharp decrease in L value occured after 2 days for control, and was delayed 4-6 days for treated sample. Salted Chinese cabbage treated with electrolyzed-acid water showed lower total microbial load ($10^3\;CFU/mL$) and lactic acid bacteria ($10^1\;CFU/mL$) after washing, whereas similar loads, compared to control after 6 days. Treatment with electrolyzed-acid water maintained higher quality for salted Chinese cabbage, with limited shelf life extension.

Effect of Natural Materials on Growth and Quality of Chinese Cabbage (天然物質 處理가 배추의 生長과 品質에 미치는 영향)

  • Kim, Kyung-Je;Lee, Byung-Moo
    • Korean Journal of Organic Agriculture
    • /
    • v.10 no.4
    • /
    • pp.37-45
    • /
    • 2002
  • This study was conduction to investigate the effects of natural materials such as $GB_{10}$ chitofarm, chaff charcoal, and chaff charcoal sap, on quality and yield of chinese cabbage, Natural materials were treated on seeds soil, and leaves. The total plant weight, head weight, head length, head width, leaf length, leaf width, and sugar content of chinese cabbage in treatment with natural materials showed significant difference compared with control. The yield of chinese cabbage in $GB_{10}$ soil treatment and 1% $GB_{10}$ leaf treatment was increased 53% compared with control. The total nitrogen $P_2O_5$, $K_2O$, CaO, MgO, $Na_2O$, and Mn in total plant were analyzed. The chemical components were increased in total plant of chinese cabbage treated with natural materials compared with control natural materials increased the quality of chinese cabbage.

  • PDF

Effect of Inter-and mixed cropping with Attractant and Repellent Plants on Occurrence of Major Insect Pests in Organic Cultivation of Chinese Cabbage (간.혼작을 이용한 유기농 배추 주요해충 발생경감 효과)

  • Kim, Min-Jeong;Shim, Chang-Ki;Kim, Yong-Ki;Jee, Hyeomng-Jin;Yun, Jong-Chul;Park, Jong-Ho;Han, Eung-Jung;Hong, Sung-Jun
    • Korean Journal of Organic Agriculture
    • /
    • v.21 no.4
    • /
    • pp.685-699
    • /
    • 2013
  • This study was evaluated the effect of attractant or repellent plants for establishing push-pull strategy for insect pest management of organic Chinese cabbage cultivation. The attractant or repellent effect of Ten plants, marigold, rye, Chinese chive, lettuce, chicory, Nongwoo-chicory, crown daisy, Treviso, green leaf mustard, and red leaf mustard were evaluated against diamondback moth, striped flea beetle, aphids, brown-winged stink bug and cabbage stink bug in organic Chinese cabbage field in Seosan in 2012. Of the ten repellent or attractant plants, rye and chicory attracted significantly brown-winged stink bug and cabbage stink bug, respectively. Aphids ate attracted significantly to the rye rather than the other plants. Leaf mustard was attracted cabbage stink bug and brown-winged stink bug in order. Cabbage stink bug was attracted by only a combination of lettuce and Chinese chive. Diamondback moth, striped flea beetle, aphid, brown-winged stink bug and cabbage stink bug were significantly repelled by single or combined cultivation of crown daisies, Treviso, and leaf mustard in organic Chinese cabbage cultivation. The results above-mentioned indicate that selected insect-attractant and -repellent plants can be used as tools for integrated pest managements of Chinese cabbage.

Characterization of a Salicylic Acid- and Pathogen-induced Lipase-like Gene in Chinese Cabbage

  • Lee, Kyung-Ah;Cho, Tae-Ju
    • BMB Reports
    • /
    • v.36 no.5
    • /
    • pp.433-441
    • /
    • 2003
  • A cDNA clone for a salicylic acid-induced gene in Chinese cabbage (Brassica rapa subsp. pekinensis) was isolated and characterized. The cabbage gene, designated Br-sil1 (for $\underline{B}$rassica $\underline{r}$apa $\underline{s}$alicylate-$\underline{i}$nduced $\underline{l}$lipase-like 1 gene), encodes a putative lipase that has the family II lipase motif GDSxxDxG around the active site serine. A database search showed that plant genomes have a large number of genes that contain the family II lipase motif. The lipase-like proteins include a myrosinase-associated protein, an anther-specific proline-rich protein APG, a pollen coat protein EXL, and an early nodule-specific protein. The Br-sil1 gene is strongly induced by salicylic acid and a non-host pathogen, Pseudomonas syringae pv. tomato, that elicits a hypersensitive response in Chinese cabbage. Treatment of the cabbage leaves with BTH, methyl jasmonate, or ethephon showed that the Br-sil1 gene expression is induced by BTH, but not by methyl jasmonate or ethylene. This indicates that the cabbage gene is activated via a salicylic acid-dependent signaling pathway. An examination of the tissue-specific expression revealed that the induction of the Br-sil1 gene expression by BTH occurs in leaves and stems, but not in roots and flowers. Without the BTH treatment, however, the Br-sil1 gene is not expressed in any of the tissues that were examined.

Characterization of Chinese Cabbage during Soaking in Sodium Chloride Solution (통배추의 염절임 방법에 따른 특성변화)

  • Han, Kee-Young;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.28 no.4
    • /
    • pp.707-713
    • /
    • 1996
  • Changes of sodium chloride content in Chinese cabbage were investigated at different conditions. The diffusion rate of sodium chloride into the cabbage increased with increasing the temperature of brine solution. Sodium chloride content of Chinese cabbage at the lower portion of tank was higher than that at the upper position. The more washing and dewatering, the lower sodium chloride content of the cabbage was found. Microstructure pattern of salted cabbage tissue depended upon height of tank. The changed epidermis cell was recovered after several times of washing.

  • PDF

Development of clubroot race4 resistant inbreds using conventional breeding and microspore culture method in Chinese cabbage (교배육종 및 소포자 배양에 의한 뿌리혹병 race4 저항성 배추 계통 육성)

  • Park, Su-Hyoung;Yoon, Moo-Kyoung;Lim, Yong-Pyo
    • Korean Journal of Agricultural Science
    • /
    • v.38 no.4
    • /
    • pp.613-618
    • /
    • 2011
  • To develop clubroot resistant Chinese cabbage inbreds, IT 033820, a clubroot resistant turnip, was cross pollinated with a Chinese cabbage inbred of BP 079. From 2005, conventional breeding and microspore culture method performed using these F1 plants as parental materials. In 2007, conventional breeding method resulted in 21 F3 inbreds. After inoculation of clubroot race 4, one inbred showing 83% resistant was selected and registered as 'onkyo 20036ho' in 2008. From 2005, we scanned hybrid cultivars using micro spore culture and developed many doubled haploid (DH) lines in Chinese cabbage. Using Chinese cultivar of 'oong-baek 2ho' we developed 26 DH inbreds in 2007. After inoculation of clubroot race 4, one DH inbred showing 77% resistant and yellow inner leaf color was selected and registered as 'onkyo 20034'in 2008. We found conventional breeding method was effective using introduced germplasm showing low germination. However, when using hybrid cultivar as starting material, microspore culture method was powerful for developing various inbred in short time.

Recommendation of Optimum Amount of Fertilizer Nitrogen Based on Soil Organic Matter for Chinese Cabbage and Cabbage in Volcanic Ash Soils of Cheju Island (제주도 화산회토양의 배추와 양배추에 대한 질소의 시비추천식 설정)

  • Song, Yo-Sung;Kwak, Han-Kang;Yeon, Byeong-Yeal;Lee, Choon-Soo;Yoon, Jung-Hui;Moon, Doo-Young;Lee, Shin-Chan
    • Korean Journal of Soil Science and Fertilizer
    • /
    • v.35 no.2
    • /
    • pp.105-111
    • /
    • 2002
  • To find out the optimum nitrogen fertilization levels for the leafy vegetables in volcanic ash soils of Cheju island, fertilization effects on chinese cabbage chinese and cabbage were investigated through pot and field experiments. In pot experiment conducted with two volcanic ash soils of Cheju island, optimum rates of nitrogen fertilizer was ranged from 294 to $331kg\;ha^{-1}$ for chinese cabbage. At field experiment with one volcanic soil, the optimum N fertilizer was $331kg\;ha^{-1}$. On the basis of soil organic matters, fertilizer recommendation formula for cabbage, could be established by using 1.03 of comparison factors (F) compared with chinese cabbage : y=344.54-0.285x for chines cabbage, y= 354.88-0.294x for cabbage, where y is the recommendation amount of nitrogen fertilizer with x g $kg^{-1}$ of organic matter in soil. Actual optimum rate of nitrogen fertilizer for chinese cabbage under field condition was much more similar to the value caluculated by the revised nitrogen recommendation formula than the amount of nitrogen fertilizer recommended by the current formula in volcanic ash soil.

Quality Changes in Winter Chinese Cabbage with Various Storage Methods (저장 조건에 따른 월동배추의 품질 변화)

  • 강은주;정석태;임병선;조재선
    • Korean Journal of Food Preservation
    • /
    • v.6 no.2
    • /
    • pp.173-178
    • /
    • 1999
  • This study was conducted to investigate the quality changes of Chinese cabbage with various storage methods. The V/H ratio, as reference of withering, of Chinese cabbage in PE film was high. Ethanol contents of Chinese cabbage packed with 0.06mm and 0.1mm PE film pouch were greater than that with 0.03mm PE film pouch. Organic acid and sugar contents in the Chinese cabbage were gradually decreased during storage. Chinese cabbage packed with 0.03mm PE film pouch was more adaptable than 0.06mm PE film pouch in winter Chinese cabbage during storage. The CO$_2$ contents in PE film pouch was increased hums 15days of storage, and then not changed during storage. The change of O$_2$ contents in PE film Pouch was opposed to tendency of CO$_2$ change. The 0.06mm and 0.1mm PE film Pouch high CO$_2$ contents and low O$_2$ contents during the storage, were less adaptable than 0.03mm PE film pouch in the winter Chinese cabbage storage.

  • PDF

Evaluation of the degree of maturity of Chinese cabbage blades and midribs pretreated with dilute acetic acid solutions during Kimchi fermentation (초산 전처리 배추김치의 발효중 엽신 및 중륵별 김치숙성도 평가)

  • 정대림;이혜준;우순자
    • Korean journal of food and cookery science
    • /
    • v.11 no.1
    • /
    • pp.37-43
    • /
    • 1995
  • Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10$^{\circ}C$ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and l0th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10$^{\circ}C$ showed good correlations with the pH and titratable acidity.

  • PDF