KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
권호 표지

Determination of the Calcium Contents of Vegetables Sprayed with Liquid Calcium Fertilizer and Fermentation Characteristics of Kimchi using Ca-treated Korean cabbage

액상 칼슘비료 시비 농작물의 칼슘 함유량 조사 및 칼슘시비 배추를 이용한 김치의 발효특성

  • Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University) ;
  • Lee, Sang-Hwa (Regional Innovation Center, Seowon University) ;
  • Kim, Bok-Hee (Regional Innovation Center, Seowon University)
  • Published : 2007.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Liquid calcium fertilizer evenly dispersed has been prepared using calcium carbonate powder and several surfactants. The calcium contents of nine fruits and vegetables were compared after spraying the liquid fertilizer onto the leaf of them six times for 2 months. The calcium contents of cabbage and potato increased to 155% and 154%, respectively. In addition, by virtue of the relatively high contents of calcium, rigidities of the texture were also increased, which would result in higher value-added vegetables. Kimchi was prepared using a Korean cabbage sprayed with the liquid calcium fertilizer and its fermentation characteristics were analyzed. A sensory evaluation has been performed to give the best result for a calcium Kimchi fermented for 14 days.

탄산칼슘에 계면활성제를 적용 혼합하여 균일하게 분산된 액상칼슘비료를 제조하였다. 2개월간 6회에 걸쳐 최적화된 희석배율로 9종의 과채류에 엽면시비하여 미네랄 up-take 효율을 조사한 결과 칼슘함량이 대조군 대비 양배추와 감자가 각각 155%와 154%로 가장 많이 함유되어 있었으며 평균적으로 약 33% 정도 증가하는 경향을 보였다. 미네랄 증가 뿐 아니라 외형적으로 과채류가 더욱 견고하고 조직감이 증가되어 상품의 부가가치를 향상시키는 결과를 얻었다. 대조군에 비해 123%의 칼슘을 함유한 배추를 이용하여 가공된 김치 시제품의 관능검사 결과 칼슘처리군은 발효 14일에 외관, 냄새, 맛, 조직감, 전반적인 기호도 모두 가장 높은 점수를 받았다.

Keywords

References

  1. Easterwood, G. W. (2002), Calcium's role in plant nutrition, Fluid Journal Winter, 1-3
  2. Sims, J. L., J. H. Grove, and W. S. Schlotzhauer (1996), The effect of soluble calcium fertilizer and other agronomic factors on cured leaf yield, value, and nutrient uptake by berley tobacco, Tobacco Science 40, 19-24
  3. Kim, B.-S., and Y.-R. Yeoung (2004), Suppression of bacterial soft rot on chinese cabbage by calcium fertilizer treatment, Res. Plant Dis. 10, 82-85 https://doi.org/10.5423/RPD.2004.10.1.082
  4. Shin, H.-J., H. G. Nam, I. J. Lim, and W. S. Cha (2006), Comparison of volatile flavor compounds in Bokbunja (Rubus coreanus Miquel) wines with and without mushroom extracts, Korean J. Biotechnol. Bioeng. 21, 410-413
  5. Lanauskas, J., N. Uselis, A. Valiuskaite, and P. Viskelis (2006), Effect of foliar and soil applied fertilizers on strawberry healthiness, yield and quality, Agronomy Research 4, 247-250
  6. Kim, I. Y., M. Y. Kim, J. H. M. Kim, Y. S. Lee, and T. Chang (2006), Effect of foliar sprays of $CaCl_2$, for improving fruit quality of 'Baekdo' peach fruit, Korean J. Environ. Agric. 25, 276-283 https://doi.org/10.5338/KJEA.2006.25.3.276
  7. Park, W.-P., K.-D. Park, Y.-J. Cheong, and I. S. Lee (2002), Effect of calcium powder addition on the quality characteristics of Kimchi, J. Korean Soc. Food Sci. Nutr. 31, 428-432 https://doi.org/10.3746/jkfn.2002.31.3.428
  8. Moon, B. W., K. K. Kang, Y. C. Lee, K. W. Nam, and J. S. Choi (2002), Effects of tree-spray of liquid calcium compound on the changes in cell wall components, cell wall hydrolases, and cell wall structure during cold strage of non-astringent persimmon fruits, J. Kor. Soc. Hort. Sci. 43, 443-446
  9. Choi, H.-S., W.-S. Kim, and T.-H. Han (2002), Effect of fertigation and scattering with Ca contained solution on the soil properties, tree growth, and fruit quality in apple, J. Kor. Soc. Hort. Sci. 43, 507-511