Development of evaluation methods and determination of hardness variation with leaf order and tissue type of Kimchi cabb
- PDF / 2,216,210 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 48 Downloads / 160 Views
RESEARCH REPORT
Development of evaluation methods and determination of hardness variation with leaf order and tissue type of Kimchi cabbage during summer harvest Ki‑Deog Kim1 · Jong‑Taek Suh1 · Jong‑Nam Lee1 · Dong‑Lim Yoo1 · Jung‑Hwan Nam1 · Hwang‑Bae Sohn1 · Su‑Young Hong1 · Yul‑Ho Kim1 · Su‑Jeong Kim1 · Soon‑Choon Hong1 · Sung Kyeom Kim2 Received: 6 February 2020 / Revised: 27 May 2020 / Accepted: 17 June 2020 / Published online: 19 August 2020 © Korean Society for Horticultural Science 2020
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. Keywords Cutting force · Force–distance curve · Highland · Midrib thickness · Texture
1 Introduction Kimchi cabbage is rich in dietary fiber, and various vitamins and minerals (Moon and Rue 1997; Ku et al. 2013). In order to globalize Kimchi or revitalize the industry, the quality should be supported by scientific standardization of the Kimchi raw ingredients (Cho et al. 1998). However, objective quality evaluation of factors that do not depend on individual tastes can lead to standardization of quality. Texture is one of the important factors influencing the taste of Kimchi cabbage, so it is imperative to establish the Communicated by Jun Gu Lee, Ph.D. * Sung Kyeom Kim [email protected] 1
Highland Agriculture Research Institute, National Institute of Crop Science, RDA, Pyeongchang 25342, Korea
Department of Horticultural Science, College of Agricultural and Life Science, Kyungpook National University, Daegu 41566, Korea
2
minimum criteria for evaluating texture. Among Kimchi cabbage’s physicochemical traits, texture is a useful indicator of freshness quality (Lee et al. 1988). Common sensory texture descriptors of Kimchi include soft, muggy, crispy, tough, soft, and stiff. The i
Data Loading...
