• Research in Plant Disease
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• v.16 no.1
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• pp.59-65
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• 2010

This study was conducted to select the cultivars and strains which are suitable in cultivation of the Chinese cabbage having good horticultural characteristics and the resistance to clubroot caused by Plasmodiophora brassicae, which is a widespread disease that causes serious problems in many Brassica growing areas. Thirty four cultivars and nineteen strains of the Chinese cabbage were planted in the contaminated fields in highland and investigated the wilting symptom due to the initial disease occurrence and high temperature. Disease occurrence rate and severity of clubroot and the horticultural characteristics were also examined. According to the results, Bulamplus, Kangryeokyeoleumbaechu among cultivars of Chinese cabbage, SP-05, SP-02, CR DB 50, and CR DB 29 among strains of Chinese cabbage were resistant to hot weather by showing delayed above-ground symptom (wilting) of clubroot in 30 days after transplanting. In case of below-ground clubroot rate, Daetong, super CR Kimi 85 and super CR Hiroki among the cultivars of Chinese cabbage were resistant to clubroot in 60 days after transplanting. When fresh weight of Chinese cabbage among cultivars were compared, super CR Hiroki of over 2,500 g was the highest among other cultivars. Although the resistant and susceptible reactions of Chinese cabbage cultivars and strains against clubroot disease were somewhat different from the above-ground symptoms (wilting) of clubroot in 30 days and below-ground symptoms of clubroot in 60 days, we recommend that super CR Hiroki, CR Kimi 85, CR Janggun among cultivars of Chinese cabbage and CR DB 50 and CR DB 29 among strains of Chinese cabbage will be more suitable in cultivation of Chinese cabbage in highland.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.488-494
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• 1999

Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and $20^{\circ}C$. Fermentation of Green Onion Kimchi proceeded more slowly than Chinese Cabbage Kimchi in point of changes of pH, total acidity and total viable cell number. Maximum number of total viable cell, Leuconostoc, and Lactobacillus in Green Onion Kimchi were smaller than in Chinese Cabbage Kimchi. And these differences were larger in fermentation at $10^{\circ}C$. Total sugar content of Green Onion Kimchi was higher than Chinese Cabbage Kimchi not only at the beginning of fermentation but also at the end of fermentation. Therefore, the reason for the slow fermentation of Green Onion Kimchi was not low sugar content. Major lactic acid bacteria of properly fermented Green Onion Kimchi were identified as Lactobacillus plantarum and Leuconostoc mesenteroides which had been reported to be major lactic acid bacteria isolated from Chinese Cabbage Kimchi.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.188-193
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• 2016

The purposes of this study were to prolong the storage period and maintain quality of kimchi made from spring napa cabbage, which is used less frequently than winter napa cabbage. The results show that the firmness of kimchi from early July, the latest harvest period, was significantly higher than that of kimchi from mid-June. However, as maturation proceeded, no significant difference was observed following the harvest period when kimchi was stored for 8 weeks. Regarding pH and acidity, which are highly related to maturation of kimchi, pH generally decreased from the initial storage period while acidity increased. In the sensory evaluation, appearance was best in kimchi manufactured in late June according to manufacturing and maturation periods (p<0.05). After 4 and 8 weeks of storage, kimchi manufactured in early July had the highest scores with no significant difference. Texture and overall acceptability also showed no significant difference in each processing period.

• Korean Journal of Plant Tissue Culture
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• v.25 no.1
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• pp.45-50
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• 1998

Hypocotyl explants of flowering cabbage were precultured on MS medium without kanamycin and then cocultured with Agrobacterium tumefaciens LBA4404;;pGA875 harboring insect resistantce proteinase inhibitor II(PI-II) gene in MS liquid medium adjusted pH 5.5 for 72hr. These explants were transferred to MS medium containing 20 mg/L kanamycin, 500 mg/L carbenicillin, and 1 mg/L BA. The explants were subsequently subcultured every 2 weeks. After 4 weeks of subculture, kanamycin-resistant shoots were obtained from selection medium. Leaves of putative transformants survived on MS selection medium containing 30 mg/L kanamycin. Incoporation of the PI-II gene into flowering cabbage was confirmed by PCR analysis of genomic DNA. Southern blot analysis showed that ECL-labeled probe for PI-II gene was hybridized to the expected amplified genomic DNA fragment of about 500 by from transgenic flowering cabbage.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• Korean Journal of Rural Living Science
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• v.9 no.2
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• pp.43-50
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• 1998

To obtain basic data for efficient health plan, we investigated the condition of farmers' health, living behavior, working environment, and cumulative fatigue symptoms by crops (greenhouse melon, rice and red pepper, stock farming, pear, grapes, dropwort, sweet potato, potato, radish. cabbage). The results are as follows; (1) The condition of farmers health : Among them, cabbage cultivators were in bad health concerning cardiovascular system, musculo-skeletal system, and skin condition. (2) Living behavior : $\circled1$ Radish cultivators were in best of their physical condition. $\circled2$ Rice and red pepper cultivators were taking a regular recess as compared with dropwort cultivators. $\circled3$ On concerning bathe, sleeping, and clothes, stock farmers were in relatively bad condition. (3) Working environment : cabbage, greenhouse melon, and dropwort cultivators had relatively Poor working environment. (4) Cumulative fatigue symptoms : $\circled1$ Dropwort cultivators were in the worst of their condition concerning loss of their energy, physical condition. decline of will to labor, sense of unease, and low spirits. $\circled2$ On concerning general fatigue, dropwort, sweet potato, and cabbage cultivator were in bad condition.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.4
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• pp.565-574
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• 2011

The development of satisfactory alternatives for supplying the nutrients needed by crops could decrease the problems associated with conventional NPK chemical fertilizers. In this study, the effects of bacterial and fungal effective microorganisms (EM) on the growth of Chinese cabbage (Brassica rapa) were evaluated. This investigation was carried out parrallel with conventional NPK chemical fertilizer and a commercial sold microbial fertilizer to compare between each of their effect. Sterile water and molasses were served as controls. Azotobacter chroococcum effect also was studied either alone or in combination with the effective microorganisms on the growth parameters. In contrast to the bacterial EM, the fungal EM alone without A. chroococcum had a more stimulating effect than fungal EM combined with A. chroococcum. Results showed that seedling inoculation significantly enhanced B. rapa growth. Shoot dry and fresh weight, and leaf length and width significantly were increased by both bacterial and fungal inoculation. The results indicated that the NPK chemical fertilizer deteriorates the microflora inhabiting the soil, while the effective microorganisms either fungal or bacterial ones increased the microbial density significantly. This study implies that both of fungal and bacterial EM are effective for the improvement of the Chinese cabbage growth and enhance the microorganisms in soil. The results showed antagonism occurred between A. chroococcum and each of Penicillium sp and Trichoderma sp in both agar and plant assays. The data were statistically analyzed by ANOVA and Dunnett test.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.1
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• pp.56-60
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• 1998

Radish and Chinese cabbage were cultivated under hydrophonic culture to investigate the effect of chromium on germination, cell elongation, ${\alpha}$-amlyase activity, contents of chlorophyll and protein. With increasing concentration of cromium, germination, cell elongation, ${\alpha}$-amlyase activity were decreased in both radish and Chinese cabbage, the rate was higher in radish than in Chinese cabbage. Contents of chlorophyll a and b were also decreased and chlorophyll a was higher than chlorophyll b. As the concentration of chromium was increased inhibited in the order of protein> ${\alpha}$-amylase activity>chlorophyll a>chlorophyll b.

• Women's Health Nursing
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• v.25 no.3
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• pp.258-272
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• 2019

Purpose: The purpose of this study was to identify nursing interventions for the postpartum breast care of mothers and determine the effectiveness of interventions for breast pain and engorgement by systematic review. Methods: Eight national and international databases were reviewed to retrieve and collect randomized controlled trial and controlled clinical trial literature published up to March 2015. Two reviewers independently selected the studies and performed data abstraction and validation. The risk of bias was assessed using Cochrane criteria. A meta-analysis of the studies was performed to analyze the data. Results: The meta-analysis showed that breast massage, along with routine breast care, resulted in a 3.52-point reduction in pain on a 10-point visual analogue scale. Meta-analysis of therapy with cold cabbage leaves and routine breast care showed a pain reduction of 0.54 points. Meta-analysis of cold cabbage leaf application in the experimental group versus cold compress therapy in the comparison group showed a pain reduction of 0.44 points. Meta-analysis of cold cabbage leaf application and routine breast care showed an engorgement reduction of 0.67 points. Conclusion: The results of the analysis of 12 articles showed that hot and cold compresses, breast massage, and cabbage application were effective for postpartum breast pain and engorgement.