초록 ▼

1. 연구개발 목표
본 과제에서는 배추의 조직감에 관여하는 인자를 구명하고, 이를 품종별, 재배환경에 의한 물성특성과 김치의 조직감과 비교하여 물성특성에 입각한 배추의 품질을 평가하는 기술을 개발하였다.
본 과제의 연구개발 목표는 다음과 같다.
- 배추의 조직 경도 측정 기술의 표준화
- 배추 품종별 물성 특성의 규명
- 배추 품질 평가 기술의 확립-
품종별 배추와 김치의 물성관계 규명
2. 연구개발 내용
본 과제의 목표를 달성하기 위하여 단계적으로 2년에 걸쳐 연구를 수행하였다. 그 내

1. 연구개발 목표
본 과제에서는 배추의 조직감에 관여하는 인자를 구명하고, 이를 품종별, 재배환경에 의한 물성특성과 김치의 조직감과 비교하여 물성특성에 입각한 배추의 품질을 평가하는 기술을 개발하였다.
본 과제의 연구개발 목표는 다음과 같다.
- 배추의 조직 경도 측정 기술의 표준화
- 배추 품종별 물성 특성의 규명
- 배추 품질 평가 기술의 확립-
품종별 배추와 김치의 물성관계 규명
2. 연구개발 내용
본 과제의 목표를 달성하기 위하여 단계적으로 2년에 걸쳐 연구를 수행하였다. 그 내용은 다음과 같다.
1년차
- 배추의 엽위별 수량 및 건물 지수의 비교
- 배추 엽위별 경도분포 및 물성특성의 분석
- 배추의 조직 경도측정 기술의 개발
- 배추의 세포벽의 함량 및 조성 분석
- 배추의 조직감에 영향하는 내생인자의 동정
- 재배시기별 배추의 조직감의 변화
2년차
- 배추 품종별 조직의 경도 측정
- 배추 품종별 세포벽의 조성 및 구조 비교
- 배추 조직의 경도와 세포벽 구성물질의 상관관계 규명
- 품종별 조직감에 영향하는 인자와 경도와의 상관관계 규명
- 배추 품종별 조직감 및 관능특성 평가
- 배추 조직감 변화 기작의 규명
- 품종별 배추 김치의 조직감 및 관능특성 측정
- 품종별 배추 김치의 성분 평가
- 배추의 조직특성과 김치가공적성의 상관관계구명

Abstract ▼

1. Introduction
Chinese cabbage is one of the most popular vegetables in north-east Asian countries, where people consume in a number of different food recipes, including a raw materials for ‘Kimchi’ and an ingredient for making various foods. Efforts in breeding chinese cabbage cultivars to acco

1. Introduction
Chinese cabbage is one of the most popular vegetables in north-east Asian countries, where people consume in a number of different food recipes, including a raw materials for ‘Kimchi’ and an ingredient for making various foods. Efforts in breeding chinese cabbage cultivars to accomodate different climate conditions have been tremendous. Therein, a number of commercial $F_1$ varieties are available to produce the head in spring, summer, fall and winter season. It is widely accepted that firmness of chinese cabbage plant is one of the most important quality criterion that is used to processing ‘Kimchi’. In general, head of chinese cabbage plant consists of many leaves attached to a short stem and the order of leaf emergency is known to be 2/5.
It is generally accepted that tissue firmness is largely attributed to cell wall composition and structure, turgor pressure of the tissue, and reserve materials such as starch in the tissue. Much of the study supporting this theory have come from ripening fruits, such as tomato, kiwi and apples. In these fruits, loss in tissue firmness during ripening accomponies with hydrolysis of cell wall polysaccharides, which leads fruit to soften.
Change in firmness of tissues other than fruit has not been studied in detail although it serves an important factor in quality evaluation of the product. The objective of the present study was to determine textural characteristics of chinese cabbage and In compare them among cultivars, growing seasons, End cultural practices, correlation.
2. Result
1) Establishment of methods in measuring firmness to evaluate textural quality of chinese cabbages
In order to optimize a method to determine firmness of the leaf tissue with their chronological order of emergence, that is from outer to inner leaves, hardness of midrib tissue was compared using 'balde set', 'cylinder probe', 'crisp fracture support rig', and 'Volodkevich bite jaws'. Measuring tissue firmness using a probe 'Volodkevich bite jaws' gave a consistent and highest positive correlation with firmness and leaf order.
2) Comparison of textural characteristics of midrib tissue in Chinese cabbages among genotypes
Tissue firmness, thickness and dry mass was compared from 16 genotypes of chinese cabbage and their correlation was determined. Firmness of midrib tissue from outer to inner leaves became higher from all 16 different chinese cabbage genotypes tested. Mean firmness of the midrib tissue from individual head varied from 1.58N to 3.46N.
Thickness of leaf in individual head was positively correlated with the order of emergence, being thicker in outer leaves. Mean thickness of midrib tissue from the head ranged from 7.74 to 9.28rnm. Firmness and dry mass of the midrib tissue gave a positive correlation(r=0.70 from
15 genotypes. In addition, the amount of cell wall materials and tissue firmness was highly correlated(r=O.58).
Starch contents of midrib tissue from outer to inner leaves became higher from 'Bulam'. Firmness and starch contents of the midrib tissue gave a positive correlation(r=0.79).
3) Textural characteristics of midrib tissue in chinese cabbages produced during spring and fall season
Chinese cabbage plants were grown representing different texture and growing season in Korea. Heads of the plant were harvested 9 weeks after planting in fall season growth and 7 weeks for spring season. Five to ten of uniformly shaped heads were selected from each genotype and used for texture measurement, dry mass, tissue thickness, and cell wall materials of the midrib tissue.
When tissue firmness of chinese cabbage was compared from the head grown in spring and fall, head grown and harvested in spring tend to be h e r that cultivated during fall season. Distribution of tissue f m e s s within each head of chinese cabbage tends to change between growing seasons. Thickness of midrib tissue from outer to inner leaves became lower from all different chinese cabbage genotypes tested. In addition, thickness of midrib tissue was higher in fall season growth. Dry mass of midrib tissue from outer to inner leaves became higher from different chinese cabbage genotypes tested. Firmness and dry mass of the midrib tissue gave a positive correlation.

4) Textural characteristics of midrib tissue in chinese cabbages grown in soilculture and nutriculture
Firmness of midrib tissue from outer to inner leaves became higher from all diffrerent chinese cabbage genotypes tested. Firmness of midrib tissue from soilculture was higher than that of grown hydroponic culture from three cultivars tested. Thickness of leaf in individual head was positively correlated with the order of emergence, being thicker in outer leaves. However, mean leaf thickness between soil and soiless culture gave inconsistent response among genotypes tested. Dry mass of midrib tissue from outer to inner leaves became higher from all different chinese cabbage genotypes tested. Dry mass of midrib tissue from soilculture was higher than that of grown hydroponic culture from three cultivars tested. Soluble solids contents of midrib tissue from outer to inner leaves became higher from all different chinese cabbage genotypes tested. Firmness and soluble solids contents of the midrib tissue gave a positive correlation.
5) Textural characteristics of midrib tissue in chinese cabbages grown in different cultivation area
Firmness of midrib tissue from outer to inner leaves became higher from all different chinese cabbage genotypes tested. Finnness of midrib tissue from southern area was higher than that of grown central area from three cultivars tested. Thickness of midrib tissue from outer to inner leaves became lower from all different chinese cabbage genotypes tested. Difference of thickness according to leaf position from southern area was higher than that of grown central area from three cultivars tested.
6) Textural characteristics of midrib tissue in 'Kimchi' of Chinese cabbages
After processing 'Kimchi', firmness of midrib tissue from outer to inner leaves became lower from all 12 different chinese cabbage genotypes. After processing, mean firmness of the midrib tissue became higher. In addition, thickness of tissue from outer to inner leaves became lower from all genotypes. After processing, mean thickness of the midrib tissue became lower.
At storage time, firmness of 'Kimchi' increased at one time, and then it decreased slowly. Firmness of fresh cabbage and diminution rate of firmness in 'Kimchi' gave a negative correlation from 5 genotypes.
7) Sensory evaluation of fresh chinese cabbage and their fermented products 'Kimchi'
Results of sensory evaluation, tissue firmness and crispness of sensory evaluation in fresh cabbage and 'Kimchi' gave a positive correlation. In addition, tissue firmness and chewiness gave a positive correlation.

목차 Contents

• 표지...1
• 제출문...2
• 요약문...3
• SUMMARY...15
• CONTENTS...20
• 목차...21
• 제 1 장 연구개발 개요...22
• 제 1 절 연구개발의 필요성...22
• 제 2 절 연구개발의 목적 및 범위...24
• 제 3 절 국내외 기술개발 현황...27
• 제 2 장 연구개발수행 내용 및 결과...31
• 제 1 절 품질평가를 위한 경도측정 기술의 표준화...31
• 제 2 절 품종별 중륵의 조직감 특성...53
• 제 3 절 재배시기에 따른 중륵의 조직감 특성...72
• 제 4 절 재배방법에 따른 중륵의 조직감 특성...86
• 제 5 절 재배지역에 따른 중륵의 조직감 특성...104
• 제 6 절 품종별 김치의 조직감 특성...115
• 제 7 절 배추와 김치의 관능 비교...132
• 참고문헌...145