Comparative evaluation of Chinese cabbage hybrids in terms of quality and suitability for fermentation

Relevance. The growing popularity of kimchi worldwide is due to its beneficial properties and distinctive flavor. Kimchi has antioxidant, anti-inflammatory, antidiabetic, and immune-boosting properties, and is low in calories. During its production, lactic acid fermentation occurs, the quality of which depends on the initial biochemical composition of the leafy greens. Ultimately, this also influences the organoleptic characteristics of the finished product. The aim of the study was to evaluate the suitability of modern Chinese cabbage hybrids for kimchi production. Materials and Methods. Nine head Chinese cabbage hybrids were studied: F1 Hydra, F1 Cha-cha, F1 Kudesnitsa, F1 Medalist, F1 Manoko, F1 Emiko, F1 Mirako, F1 Yuki, and F1 Nika. Fermentation was carried out according to a traditional recipe, and kimchi quality was assessed based on biochemical and organoleptic characteristics. Fermentation indicators were determined by the number of dominant bacterial microbiota groups. Results. After 28 days of fermentation, the sugar content in kimchi leveled out in all the studied hybrids, dry matter increased and averaged 11.6%, in the F1 Kudesnitsa and F1 Nika hybrids – 12.5%. The nitrate content in kimchi did not exceed the MAC. The highest score for taste characteristics was received by the F1 Medalist hybrids – 4.41 points and F1 Mirako – 4.37. The control sample received the lowest score. Of the tested Chinese cabbage hybrids, the fastest fermentation process was observed with the F1 Hydra, F1 Medalist, F1 Mirako, F1 Yuki Chinese cabbage hybrids. The slowest fer- mentation rate was noted when using the F1 Nika, F1 Cha-cha, F1 Emiko hybrids for kimchi preparation. Of the studied biochemical parameters, the depth and speed of fermentation best correlated with the content of vitamin C and sugars in the original raw material. Conclusions. The most promising Chinese cabbage hybrids for kimchi production are F1 Medalist, F1 Nika, F1 Kudesnitsa, and F1 Mirako, distinguished by their high organoleptic properties and vitamin C retention. Kimchi made from the F1 Medalist hybrid was superior in organoleptic properties and vitamin C levels to kimchi from other hybrids.