Optimizing a Method for Measuring Firmness of Chinese Cabbage (Brassica rapa) and Comparing Textural Characteristics among Cultivars
2012
Jeong, J.H., Chung-Ang University, Anseong, Republic of Korea | Lee, Y.S., Chung-Ang University, Anseong, Republic of Korea | Kim, J.K., Chung-Ang University, Anseong, Republic of Korea
In order to optimize a method to determine the firmness of Chinese cabbage, hardness of midrib tissues was examined based on their chronological order of emergence. Texture measurement using volodkevich bite jaws gave a consistent and highest regression (r² = 0.85) between firmness and the order of leaf emergence, while blade set, cylinder probe, and crisp fracture support rig showed a lower coefficient of determination. Thickness of midrib tissue within an individual head from 16 cultivars of Chinese cabbage was positively correlated with the order of emergence, becoming thinner toward inner leaves. Mean thickness of midrib tissue from the head ranged from 7.74 mm for 'CR-shingshing' and 9.28 mm for 'Norangyeorum'. The covariance of leaf thickness within a head was highly cultivar-dependent, ranging from 23.6% for 'Chihili' and 5.8% for 'Bulam'. Firmness of the midrib tissue, defined as maximum peak height per tissue thickness, became higher from outer to inner leaves, showing 2∨nd order of regression. Mean firmness of the midrib tissue from individual head varied from 1.58 N for 'Rangno' to 3.46 N for 'CR-shingshing'. The 10∨th or 11∨th leaf brought the best correlation coefficient (r = 0.81) between firmness of an individual leaf and the mean firmness of the entire leaves in a head, suggesting a reliable and rapid method to estimate the firmness of a head in lieu of examining all leaves in the head. The relationship between firmness of midrib tissue and dry mass (r = 0.70**) as well as cell wall content (r = 0.58*) of the head were positively correlated. Results obtained from the present study suggested that a new method to determine midrib firmness would enable to clarify the relationship between textural quality of fresh Chinese cabbage and their processed product, 'Kimchi'. It will also be important to apply this method to screen textural quality of various genotypes under breeding programs.
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