• Food Science and Preservation
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• v.24 no.3
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• pp.367-373
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• 2017

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature $4^{\circ}C$ and $20^{\circ}C$) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were $21.37{\pm}1.06{\mu}g/g$ dry weight (DW) and $20.96{\pm}3.33{\mu}g/g$ DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at $20^{\circ}C$ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at $20^{\circ}C$ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.625-632
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• 1998

To enhance the antimutagenic and anticancer activities of chinese cabbage kimchi, 13 kinds of kimchi, which were different kinds and levels of sub-ingredient added kimchi, were prepared and fermented at 15℃ for 1 day and then at 5℃ up to pH 4.3. The antimutagenic effects of the methanol extracts of the kimchi were studied by using Ames mutagenicity test in Salmonella typhimurium TA100 and SOS chromotest in E. coli PQ37. Among the kimchi samples, high ratio of red pepper powder(7%) and garlic(2.8% or 5.2%) added kimchi, 1% chinese pepper powder added kimchi and organic cultivated chinese cabbage kimchi significantly reduced(p<0.05) the mutagenicity induced by aflatoxin B1(AFB1) in Ames test and SOS response against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in SOS chromotest, and also the kimchi inhibited more effectively(p<0.05) the survival and growth of AGS human gastric adenocarcinoma cells than the standarized kimchi on the SRB assay, MTT assay and growth inhibition test. These results suggest that the antimutagenic and anticancer activites of kimchi can be increased by the sub-ingredients such as organic cultivated chinese cabbage, red pepper powder, garlic and chinese pepper powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.469-479
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• 2016

Kimchi cabbage is one of the most important vegetables in Korea and a target crop for market stabilization as well. In particular Kimchi cabbages in a highland area are very sensitive to the fluctuations in supply and demand. Yield variability due to growth conditions dictates the market fluctuations of Kimchi cabbage price. This study was carried out to understand the distribution of the highland Kimchi cabbage growth status in Anbandeok. Anbandeok area in Gangneung, Gangwon-do, Korea is one of the main producing districts of highland Kimchi cabbage. The highland Kimchi cabbage status map of each growth factor was obtained from unmanned aerial vehicle (UAV) imagery and field survey data. Six status maps include UAVRGB image map, normalized difference vegetation index (NDVI) distribution/anomaly map, Crop distribution map, Planting/Harvest distribution map, Growth parameter map and Growth disorder map. As a result, the highland Kimchi cabbage status maps from May 31 to Sep. 6 in 2016 were presented to show spatial variability in the field. The benefits of the highland Kimchi cabbage status map can be summarized as follows: crop growth monitoring, reference for field observations and survey, the relative comparison of the growth condition in field scale, evaluation of growth in comparison of average year, change detection of annual crops or planting areas, abandoned fields monitoring, prediction of harvest season etc.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.623-634
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• 2018

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage. Two kimchi cabbage cultivars, namely 'Chungwang' and 'Dongpung,' were grown in a field and under a plastic greenhouse condition and stored at $5^{\circ}C$ after harvesting with and without low-density polyethylene (LDPE) film packaging. Growths were determined after harvesting while salting characteristics were determined after the processing and storage. The results show that the height, weight and leaf thickness were higher in kimchi cabbages grown in the greenhouse than those grown in the field. The plastic house culture increased the kimchi cabbage growth of the head weight, head height and leaf thickness compared with that of the open field culture. However, the osmolality and firmness were higher in the outdoor cultivated kimchi cabbages. Kimchi cabbage packed in film covered sacks and stored at $5^{\circ}C$ showed lower weight loss than unpacked cabbages during storage. Salt concentration and pH were also affected by the different pre- and post-harvest factors after salting the kimchi cabbages. Salt concentrations of the kimchi cabbage were influenced by various factors such as the cultivars, cultivation methods and storage covering. Though the present findings showed a limited difference in salt concentration and pH between the cultivars of kimchi cabbages, this study suggests that there is a relationship between processed agricultural products and their pre- and post-harvest methods.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.289-292
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• 1995

A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul. Chung Cheong and Kang Won area by questioning 203 homes Individually. The results showed that the cabbage Kimchi was prepared more than 95o of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun-dried salts mostly(66∼78%) In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70eA of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high (p< 0.000)

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.3
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• pp.162-178
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• 2017

Remote sensing can be used to provide information about the monitoring of crop growth condition. Recently Unmanned Aerial Vehicle (UAV) technology offers new opportunities for assessing crop growth condition using UAV imagery. The objective of this study was to assess weather UAV aerial images are suitable for the monitoring of highland Kimchi cabbage. This study was conducted using a fixed-wing UAV (Model : Ebee) with Cannon S110, IXUS/ELPH camera during farming season from 2015 to 2016 in the main production area of highland Kimchi cabbage, Anbandegi, Maebongsan, and Gwinemi. The Normalized Difference Vegetation Index (NDVI) by using UAV images was stable and suitable for monitoring of Kimchi cabbage situation. There were strong relationships between UAV NDVI and the growth parameters (the plant height and leaf width) ($R^2{\geq}0.94$). The tendency of UAV NDVI according to Kimchi cabbage growth was similar in the same area for two years (2015~2016). It means that if UAV image may be collected several years, UAV images could be used for estimation of the stage of growth and situation of Kimchi cabbage cultivation.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.531-548
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• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.113-116
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• 1999

The anticancer effect of methanol extracts from common Chinese cabbage kimchi(CC kimchi ) and organically cultivated Chinese cabbage kimchi (OC kimchi) was studied on the cell growth, MTT assay and SRB assay using AGS human gastric cancer cells. Methanol extracts from CC kimchi and OC kimchi exhibited the anticancer activites in vitro and in vivo. Methanol extract from 6 day-fermented CC kimchi and OC kimchi inhibited the growth of AGS cells by 55.2 and 60.7% , respectively. At MTT assay an dSRB assay, 6 day-fermented OC kimchi showed higher inhibition rate (MTT : 42%, SRB : 61%) than 6 day-fermented CC kimchi(MTT : 33%, SRB : 52%). Methanol extracts from 6-day fermented CC kimchi and OC reduced the tumor formation and prolonged the life span of sarcoma-180 cell injected Balb.c mouse. OC kimchi treated group resulted in the smaller tumor weight of 4.58$\pm$0.32g compared th the CC kimchi group of 5.40$\pm$0.78g and the control group of 7.50$\pm$0.54g and OC kimchi treted group (25.3 days) lived longest among control (20.2days ) and CC kimchi(23.5days) treted groups.

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.63-75
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• 1997

This study aims to find out the devices to minimize the amount of nitrate ingested from kimchi, the main way of vegetable intake for Koreans, and the basic data to deliver to calculate the total daily intake for Korean, investigating the year-round changes of nitrate content in vegetables for Kimche raw material, and changes of nitrate content by salting of chinese cabbage, and stewed kimchi through the use of different cooking methods. The results obtained were summarized as follow: over between 205-6655mg/kg f.w. in chinese cabbage, 480-3970mg/kg f.w. in chinese radish, 157-5820mg/kg f.w. in lettuce and 29-520mg/kg f.w. in cucumber respectively. Therefore it was strongly adviced to introduce the nitrate limit value of vegetables in Korea if the nitrate content in Kimchi should be reduced to meet the nitrate ADI(Acceptable Daily Intake, 219mg60kg b.w) of FAO.WHO, because the nitrate content in Kimchi reflects the nitrate content in vegetables. In order to keep the low nitrate content in Kimchi. it was adviced to remove the outer leaf which contains 2-3 times higher nitrate content compare to the inner leaf at the time of preparation, i.e. chinese cabbage, before the soaking treatment in salt solution for Kimchi making process. The dehydration by soaking treatment in salt solution occurred at 0.9%~4.7% in leaf midrib and more than 13%~24% in leaf blade. The nitrate content after soaking in salt solution was increased 107%~123% compared with before soaking, increasing rates of nitrate content in the outer and inner leaf midrib were higher than those in leaf blade. The increase of nitrate content in salt solution after soaking due to the dehydration of chinese cabbage by soaking treatment. The Kimchi stew(Kimchi JJige) was processed with and without animal oil, but the amount of nitrate in kimchi stew did not decrease both treatments, but it increased after the processing since the water in Kimchi stew has got low by boiling.