The texture of Kimchi cabbage was investigated by determining the hardness variation of midribs by leaf order and midrib position and analyzing the hardness characteristic by probe type. The objective of this research was the development of assessment methods for hardness of Kimchi cabbages in cropping types of summer season production. The hardness of the midrib of Kimchi cabbage leaves varied depending on the degree of development of the internal and external epidermis and the vascular tissues. The midrib hardness of Kimchi cabbage leaves did not differ significantly among cultivation types and tended to be lower toward the inner leaf. Using the Volodkevich bite jaws probe or blade set probe to measure the cutting force proved to be a suitable approach for examining the texture characteristic of Kimchi cabbage. The peak force of hardness in volodkevich bite jaw probe test the smallest distance and the second and third peak force intervals distance showed shortest among all the tested probes. In addition, hardness force tests with inside and outside results pattern was similar. When measuring the cutting force of midrib by these probes, it is preferable to measure from the outer epidermis to the inner epidermis of the leaf midrib, at 40–50 mm from the leaf stalk, on the 2nd to 6th outer leaves of Kimchi cabbage head formation.

中文翻译：

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泡菜夏收期间硬度随叶序和组织类型变化的评价方法的建立和测定

通过叶序和中脉位置确定中脉硬度变化并通过探针类型分析硬度特征来研究泡菜的质地。本研究的目的是在夏季生产的作物类型中开发泡菜白菜硬度的评估方法。泡菜叶中脉的硬度随内外表皮及维管组织的发育程度而变化。泡菜叶的中脉硬度在栽培类型之间没有显着差异，并且倾向于向内叶降低。事实证明，使用 Volodkevich 咬爪探针或刀片组探针测量切割力是检查泡菜质地特性的合适方法。volodkevich咬爪探针测试中硬度峰值力的距离最小，第二和第三峰值力间隔距离在所有测试探针中最短。此外，内部和外部结果模式的硬度测试是相似的。用这些探头测量中脉的切割力时，最好从叶中脉的外表皮到内表皮，距离叶柄40-50mm处，在泡菜头的第2-6个外叶上进行测量。形成。