• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.54-60
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• 2010

The principal objective of this study was to determine the optimal mixing condition of two different amounts of cabbage and rice flour for the preparation of a cabbage cream soup. The experimental design was based on the central composite design methodology of response surface, which included 10 experimental points, including two replicates for the cabbage and rice flour. Physiochemical and sensory properties were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. Water content and pH values increased with increasing quantities of rice flour. Neither cabbage or rice flour affected the L and a values, but the b value increased with greater quantity of both ingredients. Viscosity increased with increasing added cabbage. Sensory evaluation results were significant in the predicted model for flavor (p<0.05), concentration (p<0.01) and overall quality (p<0.01). As a result, the optimum formulations by numerical and graphical methods were calculated as 111.79 g cabbage and 8.99 g rice flour.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.5
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• pp.1177-1181
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• 2003

Chinese cabbage is a vegetable of Cruciferous family. It was usually consumed as Kimchi. It was known to have amount of vitamin c. Recently the trend for the development of functional food combined with oriental herbs. For this aim the study was performed to evaluate the hepatoprotective effect via antioxidant activity of leaf and root of Sanchon Chinese cabbage(Brassica campetris L.) comparatively. The methanol extracts of Chinese cabbage were tested for investigating the effects on the formation of lipid peroxide and the activities of free radical generating enzyme in vitro in bromobenzene-treated rats. The methanol extracts of chinese cabbage reduced bromobenzene-induced hepatic lipid peroxidation and inhibited the activity of xanthine oxidase. The methanol extracts of chinese cabbage did not activate amionopyrine N-demethylase, aniline hydroxylase and glutathione S-transferase. Epoxide hydrolase activity was decreased by bromobenzene, which was restored by pretreatment of the methanol extracts of chinese cabbage. The results suggest that the methanol extracts of Chinese cabbage is reduced by enhancing the activity of epoxide hydrolase.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.688-693
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• 2006

Glucosinolates are hydrolyzed by the enzyme myrosinase and are mainly found in cruciferous vegetables such as Chinese cabbage (Brassica campestris L. ssp. pekinensis). lsothiocyanates (ITCs) are glucosinolate degradation products with reported anticarcinogenic properties. Korean Chinese cabbage in the form of 'kimchi' is a staple part of the Korean diet. In this study, we examined the effects of storage temperature and duration on glucosinolate, ITC, soluble sugar, and organic acid levels in kimchi. Changes in pH and the impact of various parts of the Korean Chinese cabbage being used during the preparation of the dish were also assessed. Extracted ITC levels, analyzed via gas chromatography (GC) and GC/mass spectrometry (GC/MS), were higher in the midrib parts than in the cabbage leaves after storage at both 4 and $20^{\circ}C$. During storage, organic acid levels increased while soluble sugars were depleted. The pH initially increased (after 1 day at $20^{\circ}C$, and 1 week at $4^{\circ}C$), but subsequently decreased over time at both temperatures. Glucosinolate and ITC levels increased in the beginning of storage but then generally fell during further storage. Our data suggest that acidity-related reduction in myrosinase activity during storage may decrease glucosinolate and ITC levels. The changes in these levels depended on the storage conditions and the Korean Chinese cabbage parts used for the kimchi preparation.

• BMB Reports
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• v.37 no.3
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• pp.343-350
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• 2004

A cDNA clone for a salicylic acid-induced gene in Chinese cabbage (Brassica rapa subsp. pekinensis) was isolated and characterized. The cabbage gene encoding a protein of 392 amino acids contained a tandem array of two thiJ-like sequences. ThiJ is a thiamin biosynthesis enzyme that catalyzes the phosphorylation of hydroxymethylpyrimidine (HMP) to HMP monophosphate. Although the cabbage gene shows a similarity to bacterial thiJ genes, it also shares a similarity with the human DJ-1, a multifunctional protein that is involved in transcription regulation, male fertility, and parkinsonism. The cabbage thiJ-like gene is strongly induced by salicylic acid and a nonhost pathogen, Pseudomonas syringae pv. tomato, which elicits a hypersensitive response in Chinese cabbage. Treatment of the cabbage leaves with BTH, methyl jasmonate, or ethephon showed that the cabbage thiJ-like gene expression is also strongly induced by BTH, but not by methyl jasmonate or ethylene. This indicates that the cabbage gene is activated via a salicylic acid-dependent signaling pathway. Examination of the tissue-specific expression revealed that the induction of the cabbage gene expression by BTH occurs in the leaf, stem, and floral tissues but not in the root.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.549-557
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• 2011

Chinese cabbage is a staple food to Korean, which has the high degree of self-sufficiency and worldwide breeding technique in the aspect of seed. However, the producers' competitiveness has been decreasing after the agricultural product market was open. In order to cope with this problem, the government introduced some policies for promoting seed industry in 2007 to reflect producer's needs for high quality seeds of Chinese cabbage. These policies will be a good opportunity for producers to secure and promote the producers' competitiveness against low-price importing Chinese cabbage. In this aspect it is very important to know how well these policies are established and what Chinese cabbage farmers want in regard to a new variety of Chinese cabbage seed. This study was carried out to look over the Chinese cabbage producers' using pattern about a new variety of seed and show some directions for efficient way of diffusion of a new variety of seed to producers using a survey research. The main results are as follows. The producers thought the characteristics of a new variety of seed most important factor compared to other factors such as the seed price, and easiness of cabbage sales when they choose a seed. Also, the 65% of respondents were willing to accept a new variety of seed and thought the government support for an exhibition field and diffusing public information about a new variety of Chinese cabbage seed are important in accepting a new variety of seed.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.198-206
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• 2010

In recent years consumers have become used to products geared toward a more convenient lifestyle, thus, the demand for salted-cabbage, for use in preparing Kimchi is increasing. This study aims to investigate purchasing factors, the satisfaction and demands of salted-cabbage, and to ascertain a marketing strategy for expanding the use of salted cabbage in food-service departments of schools. Self-administered questionnaires were collected from 131 buying agents who manage food materials for schools, and statistical data analysis was completed using the SPSS V.14.0 program. 46.9% of the participating respondents were from elementary schools, 27.7% from middle schools, and 25.4% were from high schools.. Most of the subjects (67.9%) recognized the salted cabbage retailed for foodservice, but 62.3% of these had not purchased them, due to both their lack of trust in the sanitation and raw material handling of the food product, and the high price. Respondents considered different factors when deciding whether or not to purchase: the origin (local or imported) of the cabbage, hygiene, and taste, as well as characteristics such as the cabbage weight, package weight, and package materials. The score of post-behavior intentions as well as overall satisfaction was rather high. Also, they perceived the need of strategic promotion for enlarging the market portion of salted-cabbage. These results will done the guidelines for diversifying the salted-cabbage market and for creating an added value of agricultural products in rural areas.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.27-32
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• 1985

The changes of chlorophylls and pH of cooked water were investigated in blanched and fermented cabbage. In blanched cabbage, pheophytins were increased markedly with heating time. This was related to the changes of pH and the effects of heat. One minute blanching accelerated the formation of chlorophyllides by the activation of chlorophyllase. In fermented cabbage, pH and chlorophylls were decreased rapidly at the beginning of fermentation. At the final of fermentation, all chlorophylls and chlorophyllides were converted to pheophytins ana pheophorbides, and the content of pheophytins was higher than the content of pheophorbides. The content of pheophorbides in fermented cabbage was higher than that in blanched cabbage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.101-109
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• 2019

The effect of packaging and storage methods in enhancing the shelf life and improving the postharvest quality of the Korean head cabbage (Brassica rapa) used for wrapping vegetables was studied at 10℃. The wrapping cabbage was packed using four types of packaging and storage materials: (A) Perforated PP film; (B) Non-perforated PP film; (C) PVC film for wrapping; and (D) non-packaged as control. The quality parameters, such as fresh appearance, weight loss, hue angle, moisture content, hardness, and SSC of wrapping cabbage were investigated. The weight loss of wrapping cabbage showed a significant difference between the one packaged with film and the non-packaged as control. The general appearance of Korean cabbage stored at 10℃ was not significantly affected by the packaging treatments. However, Korean head cabbage packaged with perforated film tend to show a better external appearance compared with those exposed to the other packaging during three weeks of storage at 10℃. The inside appearance, hue angle, moisture content, hardness, and SSC, gradually decreased during the storage period. No remarkable change in the measured items were observed in Korean cabbage packaging methods. In this experiment, the Korean cabbage packaged inside a PP film with holes, and stored at 10℃ temperature had the most desirable outcome of extending the head cabbage's shelf life and appearance quality. Results suggest that perforated packaging treatment combined with low storage temperature could be an effective method in prolonging the shelf life of Korean cabbage for wrapping vegetable.

• Korean Journal of Agricultural Science
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• v.37 no.3
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• pp.451-455
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• 2010

Cabbage, the main material of coleslaw was not safely washed because it is uneven and tightly layered. In this study, vinegar was used to control the number of E. coli in cabbage for coleslaw production. When cabbage was soaked in 10% acetic acid, The number of bacteria was reduced by $10^{-3}$ was survived after 5min and $10^{-6}$ after 30min. After soaking, 15-20% (w/w of cabbage) of 10% acetic acid was remained in chopped cabbage. Spraying 10% acetic acid up to 3% of cabbage weight decreased the number of bacteria by 1/1000 after 60min. Spraying 3% (v/w of cabbage) of vinegar containing 10% acidity decreased the bacteria by 2/3 after 20min but no further decrease was observed. This result indicated that vinegar can be used only in the case that contamination is low.