• 한국농공학회논문집
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• 제59권6호
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• pp.39-50
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• 2017

Growth monitoring of highland Kimchi cabbage is very important to respond the fluctuations in supply and demand from middle of August to early September in Korea. For evaluating Kimchi cabbage growth, it needs to classify the transplanting period of Kimchi cabbage, preferentially. This study was conducted to estimate the transplanting period of highland Kimchi cabbage from 2015 to 2016 in the main production area of highland Kimchi cabbage, Anbandegi, Maebongsan, and Gwinemi. Correlation between NDVI (Normalized Difference Vegetation Index) from UAV images and days after transplanting of Kimchi cabbage was high in early transplanting period. But because the growth curve of Kimchi cabbage showed S-type, joint use of multi-temporal linear regression equation for estimation of transplanting period was more suitable. Using application of these equations at Anbandegi, Maebongsan, and Gwinemi, we made the map of transplanting periods of highland Kimchi cabbage. Generally, highland Kimchi cabbage is harvested in sixty days later since transplanting. As a result, we could estimate the harvest time and area of highland Kimchi cabbage.

• 한국식품영양과학회지
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• 제30권3호
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• pp.426-431
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• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
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• pp.480-488
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• 2000

Cabbage is the most important vegetables in korea. The cabbage production was based on arduous human labor. A comprehensive research for substituting the human work by machines has been performed at present. In general, cabbage is cultivated on hillside in korea. The harvested cabbage in a field and carrying it to a vehicle for transportation are very laborious work. Hand labor in cabbage transportation to the market damages the quality of cabbage and is also a cause to increase the cost of cabbage production. This study was to design and evaluate a prototype cabbage loader for deserving efficient and safe transportation of cabbage. The developed cabbage loader was a semi-tracked vehicle operated by a hydraulic system, allowing the safe transporting and the loading of cabbage in a steep field. The maximum loading capacity of the loader was 1.0 ton. By using safety devices attached to the loader, the static slopes were 34.0% and 37.4% for the left and the rear roll-over, respectively. The maximum field speed was about 6km/hr with two cabbage pallets of 750kg at a 25% inclined field. The field capacity was about 35 pallets/hr in case of picking up, carrying and unloading two cabbage pallets. The field efficiency of the loader was analyzed to be more than 8 times in comparison of the conventional human labor. The developed loader would be applied for loading and carrying the other vegetables due to the similarity of operations. The study suggested a standard approach to the design of field machines operated in a steep field.

• 농업과학연구
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• 제50권3호
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• pp.447-456
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• 2023

Cabbage, which is one of the main materials of kimchi, normally has an unstable supply due to cultivation and climate conditions. This unstable supply negatively affects the profitability of kimchi processors in Korea. Thus, kimchi processors found a better method for acquiring a consistent cabbage supply with long-term storage of over 3 months. However, a consensus regarding the best method for the stable and economical acquisition of cabbage remains controversial. This study aimed to analyze the current issue concerning cabbage acquisition by kimchi processors and evaluate the economic feasibility of kimchi storage. Findings obtained through survey and economic analyses using theoretical methodology were as follows: First, A survey conducted on kimchi processors in Korea revealed that even though they recognize the importance of kimchi storage, they struggle to store adequate amounts of cabbage. This is particularly evident with summer cabbage, which experiences the highest supply volatility and thus requires greater attention from kimchi processors in terms of storage. Second, the price analyses using the coefficient of variation show that cabbage in Korea has a high level of price instability, which suggests more storage of cabbage. Third, the evaluation of the economic feasibility of cabbage storage indicated that kimchi processors should consider storing a greater amount of cabbage, particularly during the summer season. This approach can help reduce the overall cost associated with kimchi processing.

• 한국식품영양학회지
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• 제25권2호
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• pp.259-265
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• 2012

본 연구에서는 배추와 양배추 에탄올 추출물의 총 폴리페놀 함량 및 총 플라보노이드 함량을 측정하고, glucosinolates 함량을 HPLC로 분석하였다. 또한, MTT assay를 통한 암세포 증식 억제 활성을 측정하였다. 배추와 양배추 에탄올 추출물의 항산화물질로 알려진 총 폴리페놀 함량은 각각 308.48 및 344.75 ${\mu}g$ GAE/g dry weight으로 나타났으며, 총 플라보노이드 함량은 각각 5.33 및 5.95 ${\mu}g$ QE/g dry weight으로 나타났다. 배추 추출물에서는 progoitrin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, 4-methoxyglucobrassicin의 총 6개 glucosinolates를 확인하였다. 양배추 추출물에서는 glucoraphanin, sinigrin, glucobrassicin 및 4-methoxyglucobrassicin의 총 4개 glucosinolates를 확인하였다. 배추와 양배추 에탄올 추출물이 AGS 인체 위암세포주, HepG2 인체 간암세포주, LNCaP 인체 전립선암 세포주 증식에 미치는 영향을 MTT assay를 통해 알아보았다. 배추와 양배추 추출물의 농도가 증가함에 따라 농도 의존적으로 암세포 증식 억제 효능이 증가하였다. 또한, 배추와 양배추 추출물을 암세포에 처리하고 배양하는 시간이 24시간에서 48시간으로 길어질수록 암세포 성장 억제 효능도 증가하였다. 배추와 양배추의 추출과정 중에 생성된 glucosinolate 가수분해 산물과 폴리페놀, 플라보노이드 등의 생리활성 물질들이 암세포 성장 억제에 직접적인 영향을 주었을 것으로 사료된다. 한국인들이 자주 섭취하고 있는 배추와 양배추에는 주요 생리활성 물질인 글루코시놀레이트뿐 아니라 폴리페놀, 플라보노이드가 함유되어 있으며, 이들 추출물들은 암세포 증식 억제 효능이 있음을 보여주었다.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.218-221
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• 2013

Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.

• 한국식품조리과학회지
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• 제32권4호
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• 한국식품영양과학회지
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• 제37권1호
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• pp.90-96
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• 2008

김치가 갖는 신선한 맛과 향을 지니면서 저장성을 유지시키기 위한 기초실험으로서 냉온살균기술의 하나인 오존살균기술을 이용하여 김치 원부재료 중에 가장 함유량이 많은 배추 또는 절임배추에 오존을 처리하였을 때 이들의 미생물학적 및 화학적 특성변화를 저장기간별로 측정하였다. 배추 및 절임배추에 부착된 총균수는 각각 $1.3{\times}10^7$ CFU/g 및 $7.1{\times}10^6$ CFU/g이었으나 오존처리를 한 경우에는 대조군보다 낮은 균수를 보였으며 저장기간이 증가하는 동안에도 대조군보다 낮은 균수를 유지하였다. 효모 및 곰팡이 수는 대조군의 경우 각각 $6.0{\times}10^3$ CFU/g, $1.2{\times}10^3$ CFU/g으로 나타났으나 오존처리시 감균되었으며 저장기간 내내 낮은 균수를 유지하였다. 또한 배추 및 절임배추에 존재하는 성분(ascorbic acid 및 환원당)의 함량 변화와 색도 및 경도의 변화에서는 오존처리에 의한 변화는 대조군과 비교하여 크게 차이가 없는 것으로 나타났다.

• 한국식품영양학회지
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• 제33권1호
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• pp.9-16
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• 2020

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.1318-1328
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• 1993

Expression of chinese cabbage was conducted in order to investigate its dewatering behavior. Chipped cabbage was packed into cylinder and pressed by piston up to the predetermined pressure on Instron-1000. The rates of dewatering were affected domintantly by the applied pressure, but not significantly by the packed amount of cabbage in the cylinder. The pressure effect was increased very abruptly at first, but the increase rate was very low at high pressure greater than 20 MPa, showing great deviation from linear dependence of flow rate on pressure in Darcy's Law. Therefore, water expression from cabbage was not Newtonian flow of water through cell wall. In fact, the squeezed water contained a lot of solid particles, showing destruction of cell wall. The content of solid particles in expressed water was only slightly lower than the dry matter content of fresh chinese cabbage, determined by drying oven method.