Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
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盐渍泡菜（Brassica rapa L. ssp. Pekinesis）季节品种品质特性比较
DOI：
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发表时间：
2014
期刊：
影响因子：
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通讯作者：
M. Jeong
中科院分区：
文献类型：
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作者：
K. Ku;E. Choi;M. Jeong
本研究对时令泡菜的理化特性和微生物特性进行了研究，为时令泡菜的最佳腌制和贮藏条件提供基础数据。一般来说，秋季样品的pH值和酸度值略高于其他季节的泡菜。春、夏、秋、冬四季样品的可溶性固形物含量分别为5.95%、6.18%、6.29%和7.76%。所有时令咸泡菜样品的含盐量均微不足道。夏季样品中的微生物细菌数量通常比春季和冬季样品显著得多。季节性腌制泡菜的颜色没有显著差异。至于质地性质，在表面破裂试验中最坚固的样品是弹簧样品（力：4.92 kg），在穿刺试验中最坚硬的样品是夏季样品（力：11.71 kg）。在季节性样品品质特性的相关性分析中，季节性盐渍泡菜的可溶性固形物含量与硬度在1%的显著性水平上呈极显著相关。在主成分分析中，F1和F2分别解释了总方差的27.28%和35.59%（62.87%）。对季节性样品的品质特征进行层次聚类分析，将样品分为春甘蓝类、夏甘蓝类和秋冬甘蓝类3个类群。
This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.
影响因子：
7.1
作者：
COLDITZ, GA;BRANCH, LG;HENNEKENS, CH
通讯作者：
HENNEKENS, CH