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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 251 - 251 (1page)
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Kimchi, daily food in Korea, has recently drawn a global attention as functional food in that it could prevent or treat for overcoming pandemic diseases including SARS, MERS, and COVID-19. A number of commercial varieties are available to year-round produce this leafy vegetable with high yield, disease resistance, and good quality. However, little effort has been made to bring optimum varieties to target kimchi processing. In CODEX regulation, quality standard for kimchi is consisted of acidity, saltiness, color, taste, and firmness. Especially, firmness of kimchi is largely dependent on textural characteristics of the fresh cabbage since firmness of the midrib tissue is the most important quality criterion during processing ‘kimchi’. Measuring firmness of midrib tissue using a probe, ‘Volodkevich bite jaws’ gave a consistent and highest positive correlation between firmness and the order of leaf emergence from the head of kimchi cabbage. Tissue firmness, thickness and dry mass of the midrib was compared from 16 genotypes of kimchi cabbage and their correlation was determined. Firmness of midrib tissue from outer to inner leaves became higher in all genotypes, however, their correlation between leaf order and firmness varied from 0.96 to 0.23. Mean firmness of the midrib ... 전체 초록 보기
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