• The Plant Pathology Journal
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• v.39 no.1
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• pp.62-74
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• 2023

Plant pathogenic Pectobacterium species cause severe soft rot/blackleg diseases in many economically important crops worldwide. Pectobacterium utilizes plant cell wall degrading enzymes (PCWDEs) as the main virulence determinants for its pathogenicity. In this study, we screened a random mutant, M29 is a transposon insertion mutation in the metC gene encoding cystathionine β-lyase that catalyzes cystathionine to homocysteine at the penultimate step in methionine biosynthesis. M29 became a methionine auxotroph and resulted in growth defects in methionine-limited conditions. Impaired growth was restored with exogenous methionine or homocysteine rather than cystathionine. The mutant exhibited reduced soft rot symptoms in Chinese cabbages and potato tubers, maintaining activities of PCWDEs and swimming motility. The mutant was unable to proliferate in both Chinese cabbages and potato tubers. The reduced virulence was partially restored by a complemented strain or 100 µM of methionine, whereas it was fully restored by the extremely high concentration (1 mM). Our transcriptomic analysis showed that genes involved in methionine biosynthesis or transporter were downregulated in the mutant. Our results demonstrate that MetC is important for methionine biosynthesis and transporter and influences its virulence through Pcc21 multiplication in plant hosts.

• Food Science and Preservation
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• v.22 no.3
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• pp.303-313
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• 2015

This study investigates the physicochemical, microbiological and sensory characteristics of seasonal salted-Kimchi cabbages to provide basic data on its uniform quality. Generally, seasonal salted-Kimchi samples had different pH values at initial storage periods, but there was no difference in pH between the seasonal samples when stored for longer periods. The samples from the fall and winter seasons were relatively low in acid and high in solid soluble content compared to samples from other seasons. Salted-Kimchi cabbages in the summer showed the highest microbiological number compared to samples from other seasons. In the sensory evaluation, there were differences in the appearance, aroma, and taste, depending on seasonal samples at different storage periods. The correlation coefficient between the quality characteristics in the seasonal samples showed a positive or negative correlation between the quality characteristics at 1% significant level. In the principal component analysis, F1 and F2 were shown the 51.81% and 14.23% of the total variance (66.21%), respectively. In the PCA pattern of seasonal salted-Kimchi cabbages during storage periods, winter samples were distributed on the top of F2, spring samples were in the middle of F2, while the rest of the samples were distributed on the bottom of F2. According to increasing storage periods, initial storage samples were distributed at the left of F1, while other samples were located at the right of F2.

• Food Science and Preservation
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• v.10 no.3
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• pp.365-369
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• 2003

The main objective of this study was to investigate the pattern of glucosinolates, in terms of 3-butenyl isothiocyanate, and total glucosinolates, in different parts of young seedlings and seeds in Korean Chinese cabbages. For determination of glucosinolates, 55 days and Winter pride cultivars of Korean Chinese cabbages seeds and different parts of 1, 3, 5, and 7-day-old seedlings were used for analytical sample preparation provided with an anion exchanges column, and measured by GC and UV-visible Spectrophotometer. The concentration of 3-butenyl ITC was higher in the cotyledon and the hypocotyl parts of 55 days cultivar seedling than those of Winter Pride cultivar. In the cotyledon parts of Winter pride cultivar seedling, 3-butenyl ITC amount was increase to 3-day-old seedling and then reduced. The cotyledon of 55 days cultivar contained the highest concentration of total glucosinolates while those were increased in the hypocotyl and decreased in the root. The level of total glucosinolates was increased to 5-day-old seedling and then decreased in the cotyledon and the hypocotyl parts of seedling in Winter pride cultivar. There was no significant difference of total glucosinolates in the root part. In the seeds, 55 days cultivar concentration was higher than Winter pride cultivar both of 3-butenyl ITC and total glucosinolates. In our study, the levels of 3-butenyl ITC and total glucosinolates depended on cultivars, growth stages, and parts in Korean Chinese cabbage.

• Magazine of the Korean Society of Agricultural Engineers
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• v.11 no.1
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• pp.1527-1533
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• 1969

In this experiment furrow and fixed nozzle methods in irrigating chiness cabbages were compared on the grounds of yields and amounts of irrigation water. A simple electric device was used to measure soil moisture contents. As a result, the following items were derived: 1) A slight significance was observed between the yield produced at the furrow irrigation test plot and that at the sprinkler irrigation plot. 2) The ratio of the amount of irrigation water applied at the furrow irrigation plot to that at the sprinkler irrigation plot was approximately 2.7 : 1.

• Proceedings of The Korean Society of Agricultural and Forest Meteorology Conference
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• 2018.06a
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• pp.128-128
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• 2018

• Proceedings of The Korean Society of Agricultural and Forest Meteorology Conference
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• 2019.08a
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• pp.295-295
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• 2019

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.628-633
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• 2012

This study investigated the washing efficiency of electrolyzed water for the removal of microorganisms and pesticide residues from Chinese cabbage. Initial total bacteria and coliform counts were 6.64 and 3.56 log cfu/g respectively. After washing, total bacteria count of tap water (TW) were 5.97 log cfu/g and low alkaline electrolyzed water (LAlEW) and strong acidic electrolyzed water (SAcEW) were 1.63-4.67 log cfu/g. Especially SAcEW-100 was found to the most effective method of washing the cabbages. After washing, the coliform count was dramatically reduced. The removal rate of pesticide residues by NaClO treatment (36.93-50.13%) was greater than that of TW treatment (32.28-38.46%). The removal rate of LAlEW-100 and SAcEW-100 was 63.79 and 78.30% respectively, and was higher than those of TW and NaClO treatments. The vitamin C content of the Chinese cabbages after all treatments did not differ significantly. Consequentially, the electrolyzed water was found to be effective to remove bacteria and pesticide residues from Chinese cabbage without affecting quality.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.949-954
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• 2012

This study is conducted to evaluate the effects of chelating agents for improving plant growth and reusing accumulated nutrients in soils of plastic film house. Two experiments were carried out at follows: i) The incubation test was conducted using soils treated with 0, 300 mM of EDTA and DTPA to examine the availability of nutrients. ii) For the pot test, chinese cabbages were cultivated in soils with 0, 0.1, 0.5, 1, and 5 mM of EDTA and DTPA to examine the impacts of plant growth response. The application of chelating agents increased ther availability of soil nutrients in the following order: DTPA > EDTA > control. Inorganic concentration of chinese cabbages in DTPA treatments consderably increased in nitrogen, phosphate, iron and aluminium contents than that of the other treatments. The optimal concentration of DTPA for vigorous plant growth as 0.5 mM. Thus, DTPA was more effective than other chelating agents for healty growth of cabbages and the availability of nutrients accumulated in plastic film house.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.221-227
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• 2014

This study was investigated the change of pesticide residues in young Chinese cabbages and young radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP and imidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchi preparation and storage in Kimchi fridge ($1.8^{\circ}C$) for 67 days. Pesticide residues in young Chinese cabbages were removed by up to 31~52% through brining and washing, 57~74% through seasoning with ingredients, 61~76% through 14 hours storage at room temperature, and 70~82% through storage in Kimchi fridge. Pesticide residues in young radishes were removed by up to 57~85% through seasoning with ingredients, 59~86% through 17 hours storage at room temperature, and 74~91% through storage in Kimchi fridge. It means that brining and washing process was more efficient than fermentation process.

• Food Science and Preservation
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• v.21 no.2
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• pp.157-162
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• 2014

To enhance the commercialization of fresh cut kimchi cabbage, the short-term storage effect of cut kimchi cabbage treated with $Ca^{2+}$ was studied. Cut kimchi cabbages ($3{\times}3$ cm) were treated with 2% calcium chloride (Ca), ascorbic acid (As), citric acid (Ct), and calcium chloride and citric acid (Ca/Ct), were put inside LDPE bags, and stored at $5^{\circ}C$ for 6 weeks. The weights reduced about 0.13~0.72%, and the ratio was the lowest in the Ca/Ct treatment. The reduction ratios of soluble soilds were 18.85~35.00%, and were the lowest in the Ca/Ct treatment. The titratable acidity decreased in all the treatments. The L values decreased, but a and b values of Hunter colorimeter increased in all the treatments. The preference for Ca/Ct treatment was the highest among all the treatments in the sensory evaluation. The marketing shelf-life of cut kimchi cabbage can be prolonged by the combination treatment of $Ca^{2+}$ and citric acid.