• 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.

• Food Science and Preservation
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• v.4 no.2
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• pp.163-171
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• 1997

This study was undertaken to investigate changes m curve angle of Chinese cabbage blade during salting at various concentration(10, 15, 20, 25%) of salt to evaluated salting degree by curve angle during salting at 20$^{\circ}C$. Salt concentration of brine, the amount of water elution, salt penetration of the tissue(salt concentration of Chinese cabbage), weight loss and texture were investigated. Correlation relation between the above factors and curve angle were determined. The curve angles by method of holding the edge of the Chinese cabbage blade was measured. The curve angles of the mesophyll were proportional to salting time and salt concentration, but slope of line equation showed higher than that of mid-rib. The ideal method of salting evaluation by curve angle was MCA-MRC (the measuring curve angle of mid-rib C) at each concentration of salt. The results of curve angle when reached 3% salt of Chinese cabbage tissue calculated by MCA-MRC at 10, 15, 20 and 25% salting were 57$^{\circ}$, 43$^{\circ}$, 36$^{\circ}$, and 33$^{\circ}$, respectively. And salting times calculated by the same conditions were 19, 12.5, 9.1 and 4.4hours, respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.1
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• pp.49-55
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• 2017

Chinese cabbage cultivation and ammonia volatilization experiments were done to evaluate the efficiency of Agrotain coated urea (GSP 80% + Agro; GSP 100% + Agro) against conventional urea (GSP 80%; GSP 100%). Fresh weight of Chinese cabbage were 17.2% and 7.3% higher in the treatments that received GSP 80% + Agro and GSP 100% + Agro, respectively, of those from the treatments that received urea alone. Likewise, the nitrogen use efficiency of Chinese cabbage in the treatments that received Agrotain coated urea were significantly higher at the rate of 3.5% (GSP 80% + Agro) and 1.9% (GSP 100% + Agro) compared to urea alone treatments. Ammonia emission was substantially higher at the rate of $107.6N\;mg\;chamber^{-1}$ with the application of only GSP 100%. However, nearly 28.3% of ammonia emission was considerably reduced with the use of Agrotain coated urea. Hence, we recommend the use of Agrotain coated urea in conventional farming for increased crop yield as well as simultaneous reduction of nitrogenous fertilizer use.

• 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.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

• Korean Journal of Organic Agriculture
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• v.4 no.2
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• pp.86-96
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• 1995

This experiment was carried out to investigate the effect of slow-release fertilizers on yield of chinese cabbage and spinach. Fertilizers were treated with CDU, MEISTER, Jobi Gohyungbokhapbiryo, Kyungki Wonyebokbi 1ho, kyungkibokbi Nojeok, Kyungki Jeonjakgohyungbokbi, Traditional manuring, and No manuring. Yields of chinese cabbage were increased with slow-release fertilizers, and CDU was more effective to the head than to the out-leaf, especially. Spinach was increased with slow-release fertilizers, also. However, analysis of chemical components of plants and soil were no difference. It was very effective to increase yields of chinese cabbage and spinach, to reduce in number of supplementary manuring and laboring.

• Korean Journal Plant Pathology
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• v.2 no.2
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• pp.96-101
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• 1986

Total 29 commercial crucifer seed lots were tested for seed transmission of Xanthomonas campestris pv. campestris by seed washing liquid plating assay. One imported cabbage seed lot was found to carry Xanthomonas campestris pv. campestris. Several methods and chemicals for eradication of Xanthomonas campestris pv. campestris in and on the cabbage seed were tested for effectiveness. Soaking cabbage seed in $3\3%$ hydrogen peroxide solution for 30 minutes effectively eradicated Xanthomonas campestris pv. campestris in a naturally infested seed lot. In a field survey, black rot turned out to be an important disease in cabbage in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

• Food Science and Preservation
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• v.3 no.1
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• pp.1-5
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• 1996

Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23$^{\circ}C$ to determine the effects of calcium (Ca) on storage quality. pH change and microbial growth of salted cabbage were reduced in CaCl2 of 0.1% and 1.0% more than in the water-dipped control but better than in NaOCl treatment at two temperatures. Storage quality of salted cabvage was not affected by Ca contents or Ca with Cl treatment.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 1999.10c
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• pp.411-417
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• 1999

This study was performed to figure out an optimum water environment and to obtain the fundamental data related with saving labor and water consumption for the chinese cabbage being grown in greenhouse . The productivity of cabbage cultivated in boty pots and floor were compared to each other in the aspects of height and weight depending on the soil saturation levels. Obtained results are as follows. ; In case of pot cultivation , the height as well as weight of cabbage in 80% soil saturation level(P80) were measured to be larger than those in the other 2 soil saturation leves (P100 and P60). The weight of floor cultivated cabbages were relatively larger than that of pot cultivated ones. In accordance with saturation ration, the general trend of water consumption rate was maximum in P80 and was decreased in the order of P80 , P100 and P60. And the average indoor temperature as well as the plant growth rate were found to be closely related with water consumption rate.