Quality improvement of major kimchi vegetables through plant breeding and biotechnology.

摘要

The most common kimchi has Chinese cabbage [Brassica pekinensis] as its major component, with hot pepper [Capsicum annuum] and garlic [Allium sativum] as sub-ingredients. Considerable advances in Chinese cabbage breeding have been achieved in such quality-related traits as texture, colour, shape and the storage-ability of edible parts. Some important milestones in the genetic improvement of quality have been achieved for hot pepper. Crossbreeding of garlic is becoming a realistic task. Molecular marker-assisted selection for quantitative trait loci and antisense gene technique combined with genetic transformation show good potential as a complement to conventional plant breeding.