Quality changes in winter Chinese cabbages were evaluated during low temperature storage. Flesh and salt-treated Chinese cabbages were put into (a) polyethylene (PE) film sacks (size: $40cm{\times}60cm$, thickness: 0.03 mm, with four perforations each 8 mm in diameter), (b) plastic containers or (c) polypropylene (PP) nets and stored at $0^{\circ}C$. Also, Cabbages were also wrapped in newspapers and stored underground where the average temperature was $2.7^{\circ}C$. The weight loss rates of Chinese cabbages stored in PP nets and plastic containers were greater than those of cabbages stored with PE or wrapped in newspaper. Chinese cabbages wrapped in newspaper and stored underground needed much greater trimming compared to cabbages stored in other ways. The firmness and the soluble solid contents of Chinese cabbages were not affected by the various storage treatments. A better appearance was retained when Chinese cabbages were stored in PE film sacks. Chinese cabbages in PE film sacks stored at $0^{\circ}C$ showed delayed weight loss, less trimming loss, and less change in appearance. The quality changes in salted Chinese cabbages (desalting losses, pH changes, osmolarities, and crude fiber content) were not significantly different after the various treatments. No storage treatment was effective in maintaining a high quality of salted winter Chinese cabbage.
S-methylmethionine, vitamin U levels were affected by cultivars, parts fo Korean Chinese cabbages, and drying methods. Among drying conditions, freeze drying method appeared the best condition to maintain bitamin U content compared to oven and air drying methods. In the case of KOrean Chinese cabbages, outward leaves have high levels of chlorphyll and fiber. From this study, the outward parts contained high levels of vitamin U in two cultivars. Leaf parts were 1.1-21.2 times higher in vitamin U levels than midribs in both cultivars. This difference was shown most distinctively in freeze dried outward parts of Winter Pride cultivar. Like vitmnin U, fee amino acids also showed much higher levels in leaves. Levels of amino acids showed irregulatoy changing patterns at different parts and cultivar of Korean Chinese cabbages with various drying methods, Alanine and threonie appeared relatively aboundant amino acids in most parts of samples. Since no distinctive trends were observed in this rsult, it seems no relationship exists between amon oacids and bitamin U levels. Levels of methionine in differnent parts and cultivars of Korean Chinese cabbages dried with various methods did no show clear relationship with tlevel of vitamin U. Moreover, emthionine was not detected in freeze dired outward leaf parts which were the hithest parts of vitamin U levels in Winter Pride and 55 days cultivar. There were simila levels of methionine between overn and freeze drying. Samples prepared by air drying showed significatly lower levels than those by oven and freeze dryting. Methionine as aprecursor of vitamin U, may play a role in an increase of vitamin U during drying of KOrean Chinese cabbages.
Hydroponic cultivation is a technology of raising crops without use of soil. Generally farmers use the method of DFT(deep flow technology)to grow leafy or fruity vegetables; however, systematic and scientific researches are insufficient on this matter. This study investigated the possibility of cultivating Chinese cabbage steadily year long by using the method of DFT. Chinese cabbage was cultivated hydroponically with and without Ge addition, used to prepare kimchi, and the chemical and microbiological characteristics of kimchi were compared. The basic hydroponic cultivation condition was as follows: 30 days after seeding, the raised seeds were moved to a hydroponic bed and given underground water for 3 days so the roots grow normally Standard nutrient solution was provided and the early electric conductivity concentration was maintained between 1.5∼2.5 thickness. The temperature of the solution was maintained between 10 ∼25$^{\circ}C$ to allow the growth of Chinese cabbage. When soil-cultivated, organically cultivated and hydroponically cultivated Chinese cabbages were compared, hydroponically cultivated cabbages were smaller in size and showed less ability to build up and fold leaves into a head, but showed better quality than organically cultivated cabbages. The contents of protein and fat showed no significant differences. The contents of water. Ca, P, Fe, Vitamin A and Niacin were higher in control and Ge-added cabbages compared with soil-grown cabbage. There was no difference between soil-cultivated Chinese cabbage kimchi and hydroponically cultivated Chinese cabbage kimchi.
An average Korean known to ingest 3.4 times of the nitrate ADI level are found to have taken in 97% of nitrates through vegetables. This study analyzed the contents of nitrates and chlorophyll in organic Chinese cabbages, a major favorite vegetable for Koreans, with a view to lowering daily intake of nitrate. Our findings show that, in organically cultivated cabbages, the further outward the leaf was located, the more significantly the contents of nitrates increased, with the midrib and leaf blade showing positive relationship of $r=0.789^{**}$, and $r=0.659^{**}$, respectively. In the case of the midrib, the contents increased as high as 79 times ranging from 40ppm for the innermost leaf to 3, 177ppm for the outermost one, and when it comes to the leaf blade, the contents rose as high as 87 times, showing a range of 40 ~ 3,481ppm. Our findings also suggest that it is advisable to discard 1/3 of the outermost leaves before eating Chinese cabbages, since the outer leaves with known high contents of chlorophyll also have high contents of nitrates.
Journal of the Korean Society of Food Science and Nutrition
/
v.16
no.2
/
pp.75-82
/
1987
This study was to investigate physicochemical and microbial changes that took place during the salting of chinese cabbages. Salinity(3%) that is suitable for kimchi preparation was reached when chinese cabbages were salted for seven hours in 10%, three hours in 15% and one hour in 20%. In the case of 5% it was not reached though they were salted for over twelve hours. In order to decrease salinity from 7% level of salted chinese cabbages to 3% level by soaking in tap water, 1.2 hours for leaf and three hours for patiole were spent. Volume, moisture, firmness and internal space of raw chinese cabbages were significantly decreased by salting (15%, 10 hours) : volume, 59.90%, moisture, about 31.92% and internal space rate, 35.06%. Contents of mono-and divalent cations$(K^+,\;Mg^{2+}\;and\;Ca^{2+})$ were reduced whereas $Na^+$ content was greatly increased; therefore, in the future the increase of Na-content remains open to question. By salting and washing, mold, yeast and bacteria were decreased by 58%, 40%, 45%, respectivity.
Agriculture is a primary industry that influenced by the weather or meterological factors more than other industry. Global warming and worldwide climate changes, and unusual weather phenomena are fatal in agricultural industry and human life. Therefore, many previous studies have been made to find the relationship between weather and the productivity of agriculture. Meterological factors also influence on the distribution of agricultural product. For example, price of agricultural product is determined in the market, and also influenced by the weather of the market. However, there is only a few study was made to find this link. The objective of this study is to investigate the effects of meterological factors on the distribution of agricultural products, focusing on the distribution of chinese cabbages. Chinese cabbage is a main ingredient of Kimchi, and basic essential vegetable in Korean dinner table. However, the production of chinese cabbages is influenced by weather and very fluctuating so that the variation of its price is so unstable. Therefore, both consumers and farmers do not feel comfortable at the unstable price of chinese cabbages. In this study, we analyze the real transaction data of chinese cabbage in wholesale markets and meterological factors depending on the variety and geography. We collect and analyze data of meterological factors such as temperatures, humidity, cloudiness, rainfall, snowfall, wind speed, insolation, sunshine duration in producing and consuming region of chinese cabbages. The result of this study shows that the meterological factors such as temperature and humidity significantly influence on the volume and price of chinese cabbage transaction in wholesale market. Especially, the weather of consuming region has greater correlation effects on transaction than that of producing region in all types of chinese cabbages. Among the whole agricultural lifecycle of chinese cabbages, 'seeding - harvest - shipment - wholesale', meterological factors such as temperature and rainfall in shipment and wholesale period are significantly correlated with transaction volume and price of crops. Based on the result of correlation analysis, we make a regression analysis to verify the meterological factors' effects on the volume and price of chines cabbage transaction in wholesale market. The results of stepwise regression analysis are shown in
and
. The type of chinese cabbages are categorized by 5 types, i.e. alpine, gimjang for winter, spring, summer, and winter crop, and all of the regression models are shown significant relationship. In addition, meterological factors in shipment and wholesale period are entered more in regression model than those in seeding and harvest period. This result implies that weather in consuming region is also important in the distribution of chinese cabbages. Based on the result of this study, we find several implications and recommendations for policy makers of agricultural product distribution. The goal of agricultural product distribution policy is to insure proper price and production cost for farmers and provide proper price and quality, and stable supply for consumers. Therefore, coping with the uncertainty of weather is very essential to make a fruitful effect of the policy. In reality, very big part of consumer price of chinese cabbage is made up of the margin of intermediaries, because they take the risk. In addition, policy makers make efforts for farmers to utilize AWIS (Agricultural Weather Information System). In order to do that, it should integrate the relevant information including distribution and marketing as well as production. Offering a consulting service to farmers about weather management is also expected to be a good option in agriculture and weather industry. Reflecting on the result of this study, the distribution authorities can offer the guideline for the timing and volume of harvest, and it is expected to contribute to the stable equilibrium of supply and demand of agricultural products.
Vitamin U (5-methylmethionine) levels of Chinese cabbages at $4^{\circ}C$ were investigated to establish its physiological characteristics and also amino acids and sugars levels to find out their relationship with vitamin U were determined The levels of vitamin U showed different from parts of Chinese cabbages. The highest value was shown in outward leaf in Wineter Pride (12.70 mg/100 g fresh wt.) and core leaf in 55 Days cultivars (18.60 mg/100 g fresh wt.). leaf pare were 1.7-9.0 times higher in vitamin U levels than those in midribs in both cultivars. levels of vitamin U in stored Chinese cabbages increased with storage time. Moreover, two cultivars used far this experiment showed different pattern during storage. In Winter Pride, vitamin U levels sharply increased in leaf and midrib of cote part during storage. This value reached about 2.5 times for leaf and 4 times for midrib compared to the levels of initial storage time in core part In 55 Days cultivars, outward leaf showed an increased level of vitamin U of 1.8 times compared to that of 1 month storage time. Methionine known as a precursor of vitamin U synthesis did not showed clear relationship with vitamin U levels. Methionine was either not detected or at negligibly low levels in Chinese cabbages during storage. Methionine may not play a role in an increase of vitamin U during storage of Chinese cabbages at $4^{\circ}C$. No clear relationship of free amino acids and soluble sugars for vitamin U accumulation during storage of Chinese cabbages was shown in this study.
Korean Chinese cabbage (Brassica campestris L. ssp. pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a series of relatively unique secondary metabolites of amino acids called glucosinolates. Although glucosinolates do not appear to be bioactive, they are hydrolyzed by plant myrosinase when the cells in plants are damaged, and release biologically active compounds such as isothiocyanates, nitriles, and thiocyanates. The objective of this study was to determine the myrosinase activity and total glucosinolate levels of Korean Chinese cabbages by different salting times (0, 12, 18, and 24 h) and salt concentrations (6, 10, 14%). The total water content, salt content, and pH of brined cabbages decreased with increasing salting time. The myrosinase activity as determined by a glucose kit, decreased with increasing salting time and salt content. The total glucosinolates were purified using an anion exchange column and measured by UV-visible spectrophotometer. The fresh Korean Chinese cabbages contained $25.38{\pm}1.45\;{\mu}mol/g$ dry weight of glucosinolates. However, the total glucosinolates of brined cabbages decreased with increasing salting time and salt concentration. After 24 h of salting time, the total glucosinolates of brined cabbages rapidly decreased by $16.12{\pm}11.09$, $11.25{\pm}10.91$, $9.29{\pm}10.73\;{\mu}mol/g$ in 6%, 10%, and 14% salt solution, respectively. Overall, the total glucosinolate levels of Korean Chinese cabbages were found to vary inversely with salting time and salt concentration.
A study relating the soluble-solids (S.S.) contents of Chinese cabbages to the final titratable acidities(TA) of kimchis was conducted. The S.S. contents of Spring-sowed Chinese cabbages were in the range from $1.20-3.40^{\circ}$ Brix while those of Autumn-sowed Chinese cabbages were in the range from $3.8-6.6^{\circ}$ Brix. The S.S. contents of Chinese cabbages were varing depending on their varieties and the cultivating seasons. However, seasonal variations were much more significant than the varietal variations. The final TAs of kimchis after complete fermentation were found to be directly proportional to the S.S. contents(x) of Chinese cabbages, showing that TA equals to 0.30x+07779. From the equation, a Chinese cabbage of a S.S. content with up to $0.02^{\circ}$ Brix, which is practically impossible to obtain, will make a kimchi which will not be overacidified during the prolonged storage period without any preservative measures.
Proceedings of the Korean Society for Agricultural Machinery Conference
/
2000.11b
/
pp.489-497
/
2000
Since Chinese cabbages weigh 3 to 5kgf and are big in size at the time of harvest, handling operations such as harvesting, loading and unloading including transportation require the highest labor demand among all other cultivation processes. Recently, though several cabbage harvesters were developed in Japan and Europe, those harvesters were not suitable for Chinese cabbages cultivated in Korea because of the size and shape. The cabbage harvester is almost meaningless without any proper cabbage piling and pallet unloading mechanism. Most harvesters developed so far adopted a sort of slide and free falling way in collecting cabbages into the pallet. Three or four labors are usually required for cleaning incoming cabbages and loading those in the pallet. Because of the required time for piling cabbages without severe damage and the required space capacity to carry empty and loaded pallets, harvesting speed should be adjusted in accordance with time required for consecutive operations. Up to now, any automatic or semi-automatic collecting device has not been developed in the world to pile cabbages on the layer one by one into the pallet in the ordered way with little damage and to unload pallet from the harvester continuously during the harvest process. To compromise system expenses and function, Semi-automatic cabbage piling and pallet unloading mechanism was devised and it required one labor. The foldable mesh pallet with a size of 1050mm x 1050mm x 1000mm and holding capacity of around 70 cabbages was utilized. The prototype for piling and unloading mechanism was composed of three parts such as feeding device, automatic piling device with retractable bellows, and pallet unloading device. Prior to developing the prototype, the geometric properties and the amount of the damage of the cabbage caused during the piling operation were investigated. Considering the height of the pallet, a series of cabbage carrying plates were mounted to the bracket chain to lift and to carry cabbages to the loading device. Indoor laboratory experiments showed that the cabbage carrying chain conveyor worked successfully. Considering the conveying speed 0.46m/sec of the pull up belt from the cabbages on the ground, the speed of cabbage carrying chain conveyor worked property in the range of 0.26m/sec to 0.36m/sec. The system allowed the operator to modify the position of cabbage slightly. Overall system worked successfully resulting into almost same capacity without severe damage to the cabbage as human did.
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