Development of evaluation methods and determination of hardness variation with leaf order and tissue type of Kimchi cabbage during summer harvest

Author:

Kim Ki-Deog,Suh Jong-Taek,Lee Jong-Nam,Yoo Dong-Lim,Nam Jung-Hwan,Sohn Hwang-Bae,Hong Su-Young,Kim Yul-Ho,Kim Su-Jeong,Hong Soon-Choon,Kim Sung KyeomORCID

Funder

Rural Development Administration

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Biotechnology

Reference17 articles.

1. 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

2. 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

3. Cho EJ, Lee SH, Park KY (1998) Standardization of kinds of ingredient in Chinese cabbage Kimchi. Kor J Food Sci Technol 30:1456–1463

4. 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

5. 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

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