Abstract
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.
Similar content being viewed by others
References
Baek HH, Lee CH, Woo DH, Park KH, Pek UH, Lee KS, Nam SB (1989) Prevention of pectinolytic softening of Kimchi tissue. Kor J Food Sci Technol 21:149–153
Brett CT, Waldron KW (eds) (1996) Cell walls in diet and health. In: Physiology and biochemistry of plant cell walls, 2nd edn. Champman & Hall, London, pp 222–238
Cho EJ, Lee SH, Park KY (1998) Standardization of kinds of ingredient in Chinese cabbage Kimchi. Kor J Food Sci Technol 30:1456–1463
Eum HL, Kim BS, Yang YJ, Hong SJ (2013) Quality evaluation and optimization of storage temperature with eight cultivars of Kimchi cabbage produced in summer at highland areas. Kor J Hortic Sci Technol 31:211–218. https://doi.org/10.7235/hort.2013.12170
Jeong JH, Lee YS, Kim JK (2012) Optimizing a method for measuring firmness of Chinese cabbage (Brassica rapa) and comparing textural characteristics among cultivars. Kor J Hortic Sci Technol 30:700–708. https://doi.org/10.7235/hort.2012.12061
Kim JY, Lee EJ, Park SK, Choi GW, Baek NK (2000) Physiocochemical quality characteristics of several Chinese cabbage (Brissica pekinessis RuPR) cultivars. Kor J Hortic Sci Technol 18:348–352
Kim JH, Park KY, Choi HS, Yang JY (2010) Quality evaluation of conventional salted cabbages. Kor J Food Nutr 23:659–663
Kim KD, Suh JT, Lee JN, Yoo DL, Nam JH, Sohn HB, Hong SY, Kim YH, Kim SJ, Hong SC (2016) The quality standards of Kimchi cabbage based on consumer preference and growth characteristics by cultivation type. Kor J Hortic Sci Technol 34(Suppl. II):126–127
Ku KH, Jeong MC, Chung SK (2013) Industrialization of salted Chinese cabbages and fresh-cut Chinese cabbage. Food Sci Ind 46:2–11
Lee CH, Hwang IJ (1988) Comparison of cutting and compression tests for the texture measurement of Chinese cabbage leaves. Kor J Food Sci Technol 20:749–754
Lee CH, Park SH (1982) Studies on the texture describing terms of Korean. Kor J Food Sci Technol 14:21–29
Lee CH, Hwang IJ, Kim JK (1988) Macro- and microstructure of Chinese cabbage leaves and their texture measurements. Kor J Food Sci Technol 20:742–748
Lee SG, Kim SK, Lee HJ, Choi CS, Park ST (2016) Impacts of climate change on the growth, morphological and physiological responses, and yield of Kimchi cabbage leaves. Hortic Environ Biotechnol 57:470–477
Ministry of Agriculture, Food and Rural Affairs (MAF) (2019) Primary statistics for agriculture production http://www.mafra.go.kr/main.jsp
Moon SK, Ryu HS (1997) Changes in the contents of dietary fibers and pectic substances during fermentation of baik-Kimchi. J Kor Soc Food Sci Nutr 26:1006–1012
Opeña RT, Lo SH (1979) Genetics of heat tolerance in heading Chinese cabbage. HortScience 14:33–34
Rhee HS, Lee CH, Lee GJ (1987) Changes in the chemical composition and textural properties of Korean Cabbage during salting. Kor J Food Cook Sci 3:64–70
Acknowledgements
This work was carried out with the support of the “Cooperative Research Program for Agriculture, Science and Technology (Project No. PJ01137001)”, Rural Development Administration, Republic of Korea.
Author information
Authors and Affiliations
Contributions
JTS, JNL, DLY, JHN, HBS, and SYH performed the experiment. KDK analyzed the data and wrote the manuscript. YHK, SJK, and SCH revised the manuscript. SKK designed the experiment, analyzed the data, and revised the manuscript.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Additional information
Communicated by Jun Gu Lee, Ph.D.
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Kim, KD., Suh, JT., Lee, JN. et al. Development of evaluation methods and determination of hardness variation with leaf order and tissue type of Kimchi cabbage during summer harvest. Hortic. Environ. Biotechnol. 61, 815–824 (2020). https://doi.org/10.1007/s13580-020-00266-2
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13580-020-00266-2