• Journal of Environmental Science International
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• v.22 no.2
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• pp.235-242
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• 2013

The purpose of this article is analyzing the impacts of climate change on winter chinese cabbage yield in Korea, with employing a panel data regression model. Our results show that there is a negative impacts of high temperature and precipitation amount on winter chinese cabbage yields. Especially high temperature and rainfall in September cause serious damage to winter chinese cabbage yield. According to the reduction schedule on greenhouse gas emission(RCP 4.5 scenario.), winter chinese cabbage yield would be 7.7% lower than it is, for reasons of high temperature and rainfall damages by the end of 21st century.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.289-292
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• 1995

A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul. Chung Cheong and Kang Won area by questioning 203 homes Individually. The results showed that the cabbage Kimchi was prepared more than 95o of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun-dried salts mostly(66∼78%) In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70eA of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high (p< 0.000)

• Korean Journal of Environmental Agriculture
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• v.34 no.2
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• pp.120-127
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• 2015

BACKGROUND: Supervised residue trials were conducted to establish pre-harvest residue limit(PHRL), a criterion to ensure the safety of the pesticide residue in the crop harvest, of amisulbrom for winter-grown cabbage in two fields. Following to application of amisulbrom on the crop, time-course study was carried out to obtain the amisulbrom dissipation of statistical significance which enabled to calculate the predicted values of PHRL. METHOD AND RESULTS: During cultivation under greenhouse condition, samples of winter-grown cabbage were collected at 0, 1, 3, 5, 7 and 10 days after amisulbrom application, and subjected to residue analysis. Analytical method was validated by recoveries ranging 93.7~100.0% as well as limit of quantitation(LOQ) of 0.04 mg/kg. Amisulbrom residues in winter-grown cabbage gradually decreased as time elapsed. The dissipation rate of the residue would be affected by intrinsic degradation along with dilution by the cabbage growth. The decay pattern was well fitted by the simple first-order kinetics. CONCLUSION: Biological half-lives of amisulbrom in winter-grown cabbage ranged 3.7~4.1 days in two field conditions. Based on the regression of amisulbrom dissipation, PHRLs of amisulbrom in winter-grown cabbage were recommended as 8.86~9.47 and 4.21~4.35 mg/kg for 10 and 5 days before harvest, respectively.

• Food Science and Preservation
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• v.14 no.6
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• pp.695-701
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• 2007

This study was carried out to develop a standard methods of mechanized salt-inserting salting process for winter cabbage to produce kimchi. Mid or large scaled mechanized kimchi plants were surveyed to select dominant variables of the mechanized salting process. Salt concentration of salting water, salting time and dewatering time were selected as the dominant variables of the salting process. A series of laboratorial experiment was performed with winter cabbage to determine desirable conditions for the variables. A supplementary experiment with cabbages of the other seasons was executed also to compare the determined conditions each other. Finally the determined conditions of the salting process were tested by plant scale experiments with winter cabbage and proved their validity.

• Food Science and Preservation
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• v.6 no.2
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• pp.179-183
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• 1999

This study were comparison the quality characteristics of winter Chinese cabbage and investigation the physicochemical properties during Kimchi fermentation. External characteristics of three cultivars winter Chinese cabbage were compared, total weight of "Manpung" cultivar showed the heaviest in Chinese cabbages, but edible portion weight of "Seolwang" cultivar showed the heaviest in Chinese cabbages. Kimchi made of winter Chinese cabbage were fermented at 5$^{\circ}C$ for 40 days, of which pH, acidity, free sugar and organic acid were measured. The hardness of "Manpung" cultivar continued highly during the Kimchi fermentation at 5$^{\circ}C$. The pH and total acid in Kimchi fermentation, of the "Manpung" cultivar changed more than those of others. At the initial stage of Kimchi fermentation the major organic acid was citric acid, but lactic acid and acetic acid were increased rapidly during fermentation of Kimchi. The major organic acid of Kimchi fermented for 30 days was lactic acid, and the lactic acid contents of Kimchi prepared with "Manpung" cultivar was 6,796.6$\mu\textrm{g}$/g account for 69.6% of total organic acid.

• Journal of Applied Biological Chemistry
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• v.50 no.1
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• pp.22-28
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• 2007

Most of the uplands in alpine regions during off-season are left as bare soil and thus vulnerable to severe erosion due to the inherent topographical conditions. Appropriate management strategy to cope with this problem is urgently needed, yet few researches have been reported on the effects of winter cover crop and management on soil erosion. We assessed effects of ryegrass (Lolium multiflorum) as cover crop, green manure or mulching residue on soil erosion and quality through field and segment plot lysimeter experiments in alpine uplands. Ryegrass successfully adopted to winter in alpine region based on biomass, nutrient contents, and vigors of top and root systems. Incorporation of ryegrass into soil maintained soil fertility, nutrient uptake, and yield of cabbage exerting potential use as green manure. Cultivation of ryegrass suppressed occurrence of Chinese cabbage pests. Surface coverage by ryegrass as cover crop and mulching residue significantly reduced soil loss up to 96%, when combined with soil conservation management practices. Results revealed maintaining cover crop over winter was beneficial in reducing soil erosion, and sustaining soil quality and Chinese cabbage productivity. This study suggested winter cover crop, followed by green manure and mulching, and conservation tillage system could be one of the best management practices in alpine sloping uplands cultivating Chinese cabbage.

• Food Science and Preservation
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• v.8 no.1
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• pp.30-36
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• 2001

Quality changes of winter Chinese cabbage with different packing and loading methods were investigated during cold storage at 0$\^{C}$. Judging from the marketability of stored Chinese cabbage, winter Chinese cabbage could be above 4 months at 0$\^{C}$ cold store. Four Chinese cabbages were packed with 0.3mm polyethylene film and then loaded vertically in plastic container. During storage at 0$\^{C}$, gas composition in the plastic bags was indicated by 8.2∼19.5% O$_2$ and 0.35∼8.58% CO$_2$, respectively. Compared to the conventional storing method, packed with polypropylene net, the fresh1ess of Chinese cabbage was prolonged nearly 10 to 20% by MAP.

• Korean Journal of Environmental Agriculture
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• v.26 no.4
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• pp.300-305
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• 2007

Soil erosion is one of the most serious problems in alpine upland in Korea. Soil fertility has continuously decreased due to serious soil erosion. To increase soil fertility, new sources of organic matter should be inputted. Therefore, the objectives of this research were to select winter cover crop as new sources of organic matter and to investigate the effect of winter cover crop on soil property changes, major crop productivity (Chinese cabbage, potato) production in highland, and disease occurrence with different cropping systems. Among 17 candidates for winter coverage crop, rye was most suitable due to it's soil covering rate, and over-wintering rate. The optimum sowing period for rye ranged from late August to late September. Soil porosity and organic matter content increased with rye cultivation. Rye cultivation during winter increased amounts of crop (both Chinese cabbage and potato) productivity up to 8%. There was little difference on amount of crop productivity depending on cropping systems such as monoculture (Chinese cabbage or potato) and Chinese cabbage-potato rotation.

• Food Science and Preservation
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• v.6 no.2
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• pp.173-178
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• 1999

This study was conducted to investigate the quality changes of Chinese cabbage with various storage methods. The V/H ratio, as reference of withering, of Chinese cabbage in PE film was high. Ethanol contents of Chinese cabbage packed with 0.06mm and 0.1mm PE film pouch were greater than that with 0.03mm PE film pouch. Organic acid and sugar contents in the Chinese cabbage were gradually decreased during storage. Chinese cabbage packed with 0.03mm PE film pouch was more adaptable than 0.06mm PE film pouch in winter Chinese cabbage during storage. The CO$_2$ contents in PE film pouch was increased hums 15days of storage, and then not changed during storage. The change of O$_2$ contents in PE film Pouch was opposed to tendency of CO$_2$ change. The 0.06mm and 0.1mm PE film Pouch high CO$_2$ contents and low O$_2$ contents during the storage, were less adaptable than 0.03mm PE film pouch in the winter Chinese cabbage storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.535-538
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• 1996

To investigate the quality characteristics of kimchi around Masan area, home made and commercial kimchi samples were collected from December 1994 to June 1995. The weight of a head of Chinese cabbage was 3.0kg after purchasing and reduced to 2.36kg after salting. Home made kimchi showed a little higher pH and titratable acidity than those of commercial kimchi in winter. Salt concentration of home made kimchi in winter was 3.69%, and higher than that of commercial kimchi. Color of home made kimchi was higher in L, a and b than that of commercial kimchi in winter and spring. The pH of commercial kimchi was lower about 0.3 than that of home made kimchi in spring. Home made kimchi in spring showed about 0.3% higher salt concentration than that of commercial kimchi.