• Journal of The Korean Society of Agricultural Engineers
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• v.59 no.6
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• pp.39-50
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• 2017

Growth monitoring of highland Kimchi cabbage is very important to respond the fluctuations in supply and demand from middle of August to early September in Korea. For evaluating Kimchi cabbage growth, it needs to classify the transplanting period of Kimchi cabbage, preferentially. This study was conducted to estimate the transplanting period of highland Kimchi cabbage from 2015 to 2016 in the main production area of highland Kimchi cabbage, Anbandegi, Maebongsan, and Gwinemi. Correlation between NDVI (Normalized Difference Vegetation Index) from UAV images and days after transplanting of Kimchi cabbage was high in early transplanting period. But because the growth curve of Kimchi cabbage showed S-type, joint use of multi-temporal linear regression equation for estimation of transplanting period was more suitable. Using application of these equations at Anbandegi, Maebongsan, and Gwinemi, we made the map of transplanting periods of highland Kimchi cabbage. Generally, highland Kimchi cabbage is harvested in sixty days later since transplanting. As a result, we could estimate the harvest time and area of highland Kimchi cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.426-431
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• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.480-488
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• 2000

Cabbage is the most important vegetables in korea. The cabbage production was based on arduous human labor. A comprehensive research for substituting the human work by machines has been performed at present. In general, cabbage is cultivated on hillside in korea. The harvested cabbage in a field and carrying it to a vehicle for transportation are very laborious work. Hand labor in cabbage transportation to the market damages the quality of cabbage and is also a cause to increase the cost of cabbage production. This study was to design and evaluate a prototype cabbage loader for deserving efficient and safe transportation of cabbage. The developed cabbage loader was a semi-tracked vehicle operated by a hydraulic system, allowing the safe transporting and the loading of cabbage in a steep field. The maximum loading capacity of the loader was 1.0 ton. By using safety devices attached to the loader, the static slopes were 34.0% and 37.4% for the left and the rear roll-over, respectively. The maximum field speed was about 6km/hr with two cabbage pallets of 750kg at a 25% inclined field. The field capacity was about 35 pallets/hr in case of picking up, carrying and unloading two cabbage pallets. The field efficiency of the loader was analyzed to be more than 8 times in comparison of the conventional human labor. The developed loader would be applied for loading and carrying the other vegetables due to the similarity of operations. The study suggested a standard approach to the design of field machines operated in a steep field.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.447-456
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• 2023

Cabbage, which is one of the main materials of kimchi, normally has an unstable supply due to cultivation and climate conditions. This unstable supply negatively affects the profitability of kimchi processors in Korea. Thus, kimchi processors found a better method for acquiring a consistent cabbage supply with long-term storage of over 3 months. However, a consensus regarding the best method for the stable and economical acquisition of cabbage remains controversial. This study aimed to analyze the current issue concerning cabbage acquisition by kimchi processors and evaluate the economic feasibility of kimchi storage. Findings obtained through survey and economic analyses using theoretical methodology were as follows: First, A survey conducted on kimchi processors in Korea revealed that even though they recognize the importance of kimchi storage, they struggle to store adequate amounts of cabbage. This is particularly evident with summer cabbage, which experiences the highest supply volatility and thus requires greater attention from kimchi processors in terms of storage. Second, the price analyses using the coefficient of variation show that cabbage in Korea has a high level of price instability, which suggests more storage of cabbage. Third, the evaluation of the economic feasibility of cabbage storage indicated that kimchi processors should consider storing a greater amount of cabbage, particularly during the summer season. This approach can help reduce the overall cost associated with kimchi processing.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.259-265
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• 2012

In this study, we determined total polyphenol content(TPC) and total flavonoid content(TFC) of extracts from Korean cabbage and cabbage using a spectrophotometric method as well as glucosinolates concentration by HPLC. TPCs of Korean cabbage and cabbage extracts were 308.48 ${\mu}g$ GAE/g dry weight and 344.75 ${\mu}g$ GAE/g dry weight, respectively. TFCs of Korean cabbage and cabbage extracts were 5.33 ${\mu}g$ QE/g dry weight and 5.95 ${\mu}g$ QE/g dry weight, respectively. We found six different glucosinolates, namely progoitrin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin in the Korean cabbage extract. In the cabbage extract, there was four glucosinolates, namely glucoraphanin, sinigrin, glucobrassicin and 4-methoxyglucobrassicin. We determined the cytotoxic effect of Korean cabbage and cabbage extracts in AGS human stomach cancer cells, HepG2 human hepatic cancer cells and LNCaP human prostate cancer cells by MTT assay. Dose-dependent relationships were found between the extract concentrations and cancer cell growth inhibition. The overall results support that both Korean cabbage and cabbage, the major vegetables in Korea, contain bioactive compounds such as polypheol, flavonoids as well as glucosinolates and they may play a positive role in cancer prevention.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.218-221
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• 2013

Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.90-96
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• 2008

To retain the fresh taste and flavor of Kimchi, ozone treatment was applied for kimchi food materials. In this study, Chinese cabbage and salted Chinese cabbage, the highest portion of Kimchi materials, were treated by ozone ($3{\sim}9$ ppm) and their microbiological and chemical characteristics were investigated. Initial number of total aerobic bacteria of Chinese cabbage and salted Chinese cabbage were $1.3{\sim}10^7$ and $7.1{\sim}10^6$ CFU/g, respectively. However, when ozone was treated, the number was decreased and this decrease of bacterial number was maintained during storage. Yeast and mold populations were $6.0{\times}10^3$ and $1.2{\times}10^3$ CFU/g in Chinese cabbage and salted Chinese cabbage, respectively; however, an ozone treatment also decreased the yeast and mold populations. Other physical and chemical characteristics of ozone treated sample such as color, hardness, contents of ascorbic acid and reducing sugar of Chinese cabbage and salted Chinese cabbage were not different when compared with control.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.9-16
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• 2020

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1318-1328
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• 1993

Expression of chinese cabbage was conducted in order to investigate its dewatering behavior. Chipped cabbage was packed into cylinder and pressed by piston up to the predetermined pressure on Instron-1000. The rates of dewatering were affected domintantly by the applied pressure, but not significantly by the packed amount of cabbage in the cylinder. The pressure effect was increased very abruptly at first, but the increase rate was very low at high pressure greater than 20 MPa, showing great deviation from linear dependence of flow rate on pressure in Darcy's Law. Therefore, water expression from cabbage was not Newtonian flow of water through cell wall. In fact, the squeezed water contained a lot of solid particles, showing destruction of cell wall. The content of solid particles in expressed water was only slightly lower than the dry matter content of fresh chinese cabbage, determined by drying oven method.