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Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period

계절별 배추 품종에 따른 절임배추의 저장중 품질 특성

  • Choi, Eun Jeong (Research Group of Food Storage and Distribution, Korea Food Research Institute) ;
  • Jeong, Moon Cheol (Research Group of Food Storage and Distribution, Korea Food Research Institute) ;
  • Ku, Kyung Hyung (Research Group of Food Storage and Distribution, Korea Food Research Institute)
  • 최은정 (한국식품연구원 저장유통연구단) ;
  • 정문철 (한국식품연구원 저장유통연구단) ;
  • 구경형 (한국식품연구원 저장유통연구단)
  • Received : 2015.03.19
  • Accepted : 2015.06.10
  • Published : 2015.06.30

Abstract

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.

Acknowledgement

Supported by : 농림축산식품부, 농림수산식품기술기획평가원

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