초록 열기/닫기 버튼
In order to compare the quality characteristics in accordance with the cultivation period of Kimchi cabbage, the growth, physicochemical, and microbial characteristics of Kimchi cabbage were analyzed and cluster analysis was performed. The cluster analysis produced 5 groups: May-June (I), July and October (II), August-September (III), November, December and January (IV), and February-April (V). The classification coincided mainly with the cultivation type of Kimchi cabbage. The characteristics of each group were examined through principle component analysis (PCA), and the results showed that the number of microorganisms in (I), the water content in (II) and (III), and the weight of head and free sugar content in (IV) and (V) were high. For the quality characteristics of the Kimchi cabbage, there was a high correlation between the head weight and the head formation index and between the solid content and the free sugar content. In particular, the solid content and the free sugar content can be expressed by a regression equation as Y (free sugar content) = 0.8195X (solid content) − 1.2451, and it is expected that the free sugar content can be estimated from the solid content of Kimchi cabbage. The quality characteristics of Kimchi cabbage by month based on this study are expected to be utilized as basic data for manufacturing kimchi.
