여름 및 가을배추로 제조한 절임배추의 품질지표 평가

Purpose: The aim of this study was to evaluate the quality index of the correlation between the growth characteristics of Chinese cabbage and quality characteristics of salted Chinese cabbage. Methods: Growth, physicochemical, and microbiological characteristics were investigated. Results: Weight, height, and width of autumn Chinese cabbages were higher than those of summer Chinese cabbages. The head formation index of “Chuwol (13.30±0.84)” in autumn Chinese cabbages was higher than those of other cultivars. The salting ratio of summer Chinese cabbages was lower than those of autumn Chinese cabbages, and the salting ratio of “Gangsimjang (13.79±0.79%)” in summer Chinese cabbages was the lowest compared to other cultivars. There was no significant difference in moisture content, pH, titratable acidity, or reducing sugar content of salted Chinese cabbages between cultivars and seasons. However, the salinity and firmness of summer salted Chinese cabbages were higher than those of autumn salted Chinese cabbages. The number of lactic acid bacteria in summer Chinese cabbages was more significant, and yeast and molds were detected. In the correlation analysis of the quality index, head formation index of growth characteristics and group of quality index (salinity, firmness, lactic acid bacteria, yeast and molds, and coliforms) were significantly correlated at a 1% significance level. Salinity as an important quality index of salted Chinese cabbage and group of quality index (firmness, lactic acid bacteria, yeast and molds, and coliforms) were significantly correlated at a 1% significance level. Conclusion: As a result, the growth characteristics of Chinese cabbage were significantly correlated with the physicochemical and microbiological characteristics of salted Chinese cabbage, and quality index can be used to manufacture salted Chinese cabbage.