Determination of the Calcium Contents of Vegetables Sprayed with Liquid Calcium Fertilizer and Fermentation Characteristics of Kimchi using Ca-treated Korean cabbage
2007
Shin, H.J. (Chosun University, Gwangju, Republic of Korea) | Lee, S.H. (Seowon University, Cheongju, Republic of Korea) | Kim, B.H. (Seowon University, Cheongju, Republic of Korea), E-mail: kimbh@seowon.ac.kr
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.
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