• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1456-1463
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• 1998

Kinds of ingredient of Chinese cabbage kimchi were standardized by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of AGS human gastric adenocarcinoma cells. The kinds of ingredient in control kimchi from the previous study, but Gueun salt instead of Chunil salt, exhibited better overall acceptability and less moldy smell and moldy flavor than any other kinds of ingredient added chinese cabbage kimchi in the taste. The kimchi showed chemical properties of properly fermented kimchi, pH 4.3 and acidity 0.72% and also contained 1.6 g% reducing sugar and $2.2{\times}10^8\;CFU/mL$ Leuconostoc sp. The juice of standardized kimchi with the above kinds of ingredient showed not only high antimutagenicity (74%) against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect (60%) on the growth of AGS human gastric adenocarcinoma cells in SRB assay. From the taste, chemical and functional properties, the standardized kinds of ingredient were Youngyang taeyangcho red pepper powder, anchovy juice, Gueun salt, Garak sin 1 ho Chinese cabbage.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.526-529
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• 2014

A recently developed Chinese cabbage cultivar, Shinhong Ssam, was cultured under different light conditions at a plant factory to evaluate effects of light on the production of functional compounds. The effects of the following combinations of red (R), blue (B), and white (W) LED light were compared to that of fluorescent light: R+B, R+W, and R+B+W. Under R+B light, the Chinese cabbage failed to grow well. In contrast, under R+W, R+B+W, and fluorescent light conditions, cabbages had similar growth rates. Cyanidin, the only anthocyanidin detected, accumulated in cabbages under LED conditions to levels more than 2-fold of that in cabbages grown under fluorescent light. Phenolic acid and flavonol levels varied subtly, whereas caffeic acid was found to be between 70- and 160-fold greater in LED-illuminated cabbages than in those exposed to fluorescent light. The amounts of free amino acids and sugars that affect the taste of vegetables were greater in the cabbages exposed to LED light than in those grown under fluorescent light conditions. In conclusion, R+W LED light produced Shinhong Ssam with greater nutritional value than those grown under R+B+W LED and fluorescent lights.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.3
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• pp.232-238
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• 1999

Effects of animal manure application on the yield of crops were studied. Red pepper (1995) and Chinese cabbage (1996) were planted in pot with chicken, cow and pig manure application at $1.6mg\;ha^{-1}$, $3.2mg\;ha^{-1}$. Silage corn was grown in pot at 100%, 75%, 50% and 0%of recommended chemical fertilization rate among previously manure applied soils to predict the reduction of fertilizer. Results were as follows: Chemical properties of manure applied soils for two years were increased as pH 6.1~7.1, OM $17.1{\sim}23.7g\;kg^{-1}$, $P_2O_5$ $370{\sim}1.058mg\;kg^{-1}$, while those of chemical fertilizer applied soils were pH 5.8. OM $16.9g\;kg^{-1}$, $P_2O_5$ $249mg\;kg^{-1}$. Exchangeable cation and $P_2O_5$ content were increased in chicken manure applied soils than those in manure applied soils. Red pepper yield in manure applied pots was 121~192% compared to that in only chemical fertilizer applied pot. Effects of manure application was in the order of pig, chicken and cow manure. Chinese cabbage yield in manure applied pots was 55%~111% compared to that in chemical fertilizer applied pot. Effects of manure application were higher in red pepper than in Chinese cabbage. Fresh corn yield showed no significance between reducing 0% and 25% of recommend fertilization rate in previously manure applied plots, except in previously cow manure applied plots at $1.6mg\;ha^{-1}$. Fresh corn yield showed a positive correlation ($r=0.75^{**}$) with organic matter content and showed a positive correlation ($r=0.85^{**}$) with total nitrogen in untreated plot among previously manure applied soils.

• Korean Journal of Environmental Agriculture
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• v.29 no.2
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• pp.93-101
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• 2010

For the study of possibility of practical use as an organic farm materials of the mixtures with lignite and amino acid solution, this experiment was carried out to investigate the effects of the mixtures on the growth and the yield of rice plant, chinese cabbage, and red pepper, and the effects of the mixtures on chemical properties of soil. Also, when the mixtures of the lignite plus amino acid solution and the chemical fertilizer were applied to these three crop cultivation area, authors want to know how can the loss in quantity of chemical fertilizer affects the growth and the yield of these crops. As the results, growth of rice plant applied with the mixtures of lignite and amino acid solution was better than that applied with the recommended rate of chemical fertilizer. Especially, the growth of rice plant appeared to be good at the treatment of 150 kg/ha of the mixed lignite with amino acid solution and at that of its mixtures and standard fertilization. Growth of chinese cabbage and red pepper was good at the application of 600 kg/ha of the mixed lignite with amino acid solution and at that of its mixtures and standard fertilization. Yield of rice and chinese cabbage was good at the treatment of 150 kg/ha of the mixed lignite with amino acid solution and at that of its mixtures and standard fertilization, and yield of red pepper was good at the application of 600 kg/ha of the mixed lignite with amino acid solution and at that of its mixtures and standard fertilization. The organic matter content increased and while the exchangeable cation decreased when the lignite mixed with amino acid solution and the loss in quantity of chemical fertilizer applied at paddy field. Incase of these treatments, pH and available phosphorus increase at upland field, but did not change at paddy field.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.238-244
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• 2009

This survey was conducted as a surveillance program following the establishment of safety guidelines for agricultural products in Korea. Concentrations of arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg) were measured in 421 samples using a mercury analyzer or ICP-MS. The average levels of Pb in mg/kg were 0.021 for rice, 0.020 for corn, 0.028 for soybeans, 0.034 for red beans, 0.025 for sweet potatoes, 0.021 for potatoes, 0.019 for Chinese cabbage, 0.031 for spinach, 0.021 for Welsh onions, and 0.011 for radishes. The average levels of Cd in mg/kg were 0.021 for rice, 0.002 for corn, 0.020 for soybeans, 0.006 for red beans, 0.008 for sweet potatoes, 0.011 for potatoes, 0.007 for Chinese cabbage, 0.035 for spinach, 0.006 for Welsh onions, and, 0.006 for radishes. The average levels of As in mg/kg were 0.103 for rice, 0.005 for corn, 0.007 for soybeans, 0.005 for red beans, 0.005 for sweet potatoes, 0.004 for potatoes, 0.007 for Chinese cabbage, 0.015 for spinach, 0.009 for Welsh onions and, 0.006 for radishes. Finally, the average levels of Hg in ${\mu}g/kg$ were 2.3 for rice, 0.2 for corn, 0.6 for soybeans, 1.4 for red beans, 0.1 for sweet potatoes, 0.3 for potatoes, 0.5 Chinese cabbage, 2.1 for spinach, 0.5 for Welsh onions, and 0.2 for radishes. Based on the Korean public nutrition report 2005, these levels (or amounts) are calculated only at 2.6% for Pb, 8.7% for Cd, 1.2% for Hg of those presented in provisional tolerable weekly intake (PTWI) which has been established by FAO/WHO. Therefore, the levels presented here are presumed to be adequately safe.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.611-617
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• 2011

This study investigated the germination and reduction of microbial population in domestic (radish, Chinese cabbage, and vitamin) and imported (radish and red cabbage) sprout seeds by heat treatment (40, 50, 60, and 70$^{\circ}C$ for 15 min or 30 min). The germination ratio (define the ratio) was 45-97% at 24 h after treatment <60$^{\circ}C$ and was decreased at 70$^{\circ}C$. In domestic radish seed, total aerobic bacteria were decrease by approximately 1.71 log CFU/g after heat treatment at 70$^{\circ}C$ for 30 min and viable coliforms were decreased to under the detection limit at temperatures over 60$^{\circ}C$. Decrease of total aerobic bacteria and coliforms in domestic Chinese cabbage seed was 1.23-1.34 and 2.77 log CFU/g, respectively, after heat treatment over 60$^{\circ}C$. In domestic vitamin seed, total aerobic bacteria were decreased by about 0.3 log CFU/g at 70$^{\circ}C$ for 15 min. In imported radish seed, total aerobic bacteria were decreased 2.12-2.30 log CFU/g after heat treatment over 60$^{\circ}C$. Total aerobic bacteria in imported red cabbage seed were reduced by 0.66-0.84 log CFU/g after heat treatment over 40$^{\circ}C$ and coliforms were undetectable. In case of Bacillus cereus, there was no significant difference by heat treatment in any sample. Staphylococcus aureus and Salmonella sp. were not detected at the detection limit in any tested seeds at any temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.274-278
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• 1994

Correlation between pH and color of Kimchi during fermentation was investigated to visually evaluate the fermentation degree of Chinese cabbage Kimchi. Color "a" and 'H" values in the white part, "a", "H" and "C" values in the green part of the Kimchi showed a high correlation with pH, respectively. "a" and "H" values of Kimchi juice. "L" and "V" values of red pepper attached to kimchi had a high correlation with pH. The color of the white part was light greenish white in unripended Kimchi, but changed to redish in ripended kimchi. Green part changed from light green to redish green as ripening. Red pepper powder attached to kimchi showed redish color in unripening, but changed to yellowish re din over ripening.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.289-297
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• 2005

This study was conducted to develop the suitable nutrient solutions for variable Cruciferae leafy vegetables. l/2, 1 and 3/2 strength of nutrient solution recommended by National Horticultural Research Institute were supplied to plants in deep flow technique systems during 25 days. The growth of pak-choi and leaf mustard 'Asia curled' was highest in the 3/2 strength, and kaie 'TBC' in the 1 strength. Mean cation ratio of nutrient solution for pak-choi, leaf mustard and kale was K $49.5\%$, Ca $35.8\%$ and Mg $14.7\%$, which was obtained by calculating the uptake rates of water and nutrients. Suitable composition of the nutrient solution for Cruciferae leafy vegetables was N 14, P 3, K 6.8, Ca 4.8, $Mg 2m{\cdot}L^{-1}$. To examine the suitability of nutrient solution developed for Cruciferae vegetables (NSC), plants were grown 4 times from Sep. 2003 to Oct. 2004. When plants were grown in NSC, relative growth rate increased 1.1 to 2.5 times and vitamin C content 1.06 to 1.52 times. The proper plants to apply NSC for functional leaf vegetable production were leaf mustard 'Asia recurled', 'Redcurled' and 'Pamagreen', kale 'TBC', 'Portugal' and 'Hanchu collard', leaf broccoli 'New green', pak-choi, baby cabbage 'Red king' and 'Green king', flowering red chinese cabbage and Korean cabbage.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.126-130
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• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.418-422
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• 1984

In order to determine the removal efficiency of pesticide residues in fruits and vegetables by washing processes, samples of lettuce, young Chinese radish, Chinese cabbage, green red pepper, strawberry and grape were artificially contaminated with malathion and washed according to the household practices. After three times washings with water, the remaining ratios of malathion residues in grape, green red pepper, strawberry, young Chinese radish, lettuce and Chinese cabbage were 9.7%, 25.2%, 28.0%, 29.7%, 38.9% and 57.5%, respectively. After washing with detergent solution followed by two times rinsing with water, the remaining ratios of malathion residues in the same food samples were 1.6%, 8.3%, 15.8%, 24.8%, 27.2% and 45.9%, respectively. The removal efficiency of malathion by detergent washing was significantly higher than the water washings only. The removal ratio of malathion residues was the highest in the first washing and the ratio fell greatly in the following washings. The removal efficiency was not quite different in the temperature range of $5-35^{\circ}C$ of the washing solution, but the efficiency at $100^{\circ}C$ was 2-3 times higher than other temperature ranges.