• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.194-199
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• 1975

The physiological and chemical investigations to explain the after-ripening processes in got green pepper fruit were carried out by treating the fruit with ethephon either alone or with phenylalanine. The studied metabolic changes in fruit during after-ripening period was carbon dioxide and oxygen concentration in interior of the pepper fruit, total carotenoid, ${\beta}-carotene$, total sugar, and free reducing sugar in pepper fruit. These metabolic changes were explained inrelation to the color enhancement judged by the color score to explain the after-ripening processes. Ethephon treatment at 500 ppm significantly accelerated color enhancement as compared to the control and further ethephon treatment increased the number by 20 percent which was not possible in control during same after-ripening period. The oxygen concentration in interior of the pepper fruit during after-ripening period was increased in control when the color score (color enhancement) increased rapidly. However, with ethephon treatment, the oxygen concentration was decreased when the color score increased. Although total and free reducing sugar content were decreased during the after-ripening period total carotenoid and ${\beta}-carotene$ content was increased by 50 and 200 percent, respectively, over control. Also the capsaicin contents was increased by 20 percent by ethephon treatment over control. Although phenylalanine treatment did not affect the capsaicin content, capsaicin content tended to be increased by phenylalanine treatment when treated with ethephon. Acknowledgements: This work was supported by funds from Korean Traders Scholarship Foundation.

• Weed & Turfgrass Science
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• v.5 no.4
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• pp.213-218
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• 2016

Timely application and the choice of herbicides are crucial for red pepper production since the yield is significantly reduced by weed occurrence. Experiments were conducted to provide efficient weed control methods in red-pepper fields. The results suggest the followings: 1) in the field of prevalent grass weeds, application of pendimethalin EC as pre-emergence herbicide after transplanting followed by tank-mix with pendimethalin and fluazipfop-P-butyl EC as post-emergence at 3-5 leaf stage of Digitalia species gave a good control for 80 days without crop injury, 2) as for grass and other weeds occurrence, sequential application of tank-mix with glufosinate-ammonium SL and pendimethalin at 30 days after transplanting (DAT) followed by glufosinate-ammonium. at < 20 cm of weed height with 30 days' interval provided better weed control than 2-time application of glufosinate-ammonium. single application for 80 days in this trial. 3) To prevent from drifting of non-selective herbicide spray mist into red-pepper at furrow application, glufosinate-ammonium. should be applied at 15 cm of spray nozzle height at 20 DAT (18 cm tall of red pepper), and the spray nozzle should be placed below 30 cm above ground to keep spray drift minimum to red pepper with > 40 cm plant height at 40 DAT.

• Korean Journal of Agricultural Science
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• v.7 no.1
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• pp.27-32
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• 1980

In order to determine the effect of activated carbon on toxicity of linuron and napropamide to Chinese cabbage, red pepper, and tomatoes, 5 and 10kg/10a of activated carbon were applied to the soil surface prior to treatment of linuron at 50 and 75g/10a and napropamide at 150 and 225g/10a. 1. Chinese cabbage was protected from linuron injury by spraying activated carbon on the soil to adsorb and detoxify the herbicides even though it was completely killed by linuron at 50 and 75g/10a without activated carbon application. However, Chinese cabbage was not injured by napropamide at 150 and 225g/10a and thus antidotal effect by activated carbon was negligible. 2. Red pepper was greatly injured by linuron at 50 and 75g/10a, but activated carbon significantly reduced linuron injury. Napropamide at 225g/10a was slightly injurious to red pepper. Nevertheless, this injury effect was reduced by activated carbon at 5kg/10a. 3. Tomatoes were also severely injured by linuron at 75g/10a, but activated carbon prevented linuron injury to tomatoes. However, napropamide at 150 and 225g/10a were slightly injurious to tomatoes and activated carbon did not completely prevent napropamide injury to tomatoes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Korean Journal of Plant Tissue Culture
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• v.26 no.2
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• pp.71-76
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• 1999

Anthers of two hot pepper cultivars, Milyang-jare and Geryongsan-jare, were cultured on MS medium containing 0.1 mg/L 2,4-D and 0.1 mg/L kinetin. The influence of pretreatment at 4$^{\circ}C$ and 32$^{\circ}C$ on induction of microspore embryo was investigated. Milyang-jare was superior to the Geryongsan-jare in microspore embryo induction. The 32$^{\circ}C$ pretreatment increased embryo induction compared to the 4$^{\circ}C$ pretreatment while the 4$^{\circ}C$ pretreatment stimulated callus induction. Microspore embryos were regenerated to plantlets in the same medium or hormone free medium at 32$^{\circ}C$ treatment but most embryos failed to develop directly into plantlets at 4$^{\circ}C$ treatment. The optimal period of the 32$^{\circ}C$ pretreatment was 3 days in Milyang-jare and 6 days in Geryongsan-jare. The 32$^{\circ}C$ pretreatment was essential for induction and growth of microspore embryo in pepper.

• Journal of the Korean Wood Science and Technology
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• v.32 no.2
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• pp.26-32
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• 2004

Chemical compositions and chemical structure of lignin and alkali cooking condition and fiber length of red pepper were investigated and compared to those of woods. The chemical compositions of red pepper were higher component of extraction than that of wood. The contents of carbon and hydrogen of Klason lignin in red pepper were similar to that of pine and birch wood. On the other hand, the contents of oxygen and nitrogen of Klason lignin in the red pepper were higher than that of wood. The result of nitrobenzene oxidation shows that Klason lignin of red pepper was similar to lignin of softwood. The best alkali cooking condition of red pepper was 0.2%-anthraquinone, active alkali of 20% and liquor ratio of 1:7. The fiber length of red pepper was about 0.47 mm. Therefore, the red pepper fiber will be able to use special purpose of short fiber.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.281-281
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• 2020

이 연구는 농업가뭄이 빈번하게 발생하는 대표적인 국내 농어촌지역에 대하여, 토지이용변화와 잠재증발산량 분석을 통해 관개용수 수요량을 추정하여, 가뭄 수요대응 상시 용수공급체계를 수립하고자 수행되었다. 연구지역은 총 1,164필지(면적 약 289 ha)로 구성되며, 지하수 공공관정에 대한 의존도가 높은(53%) 편이다. 농경지는 537필지(약 46 ha)이며 총면적(약 289 ha)의 약 16% 이고, 논이 약 11%(약 33 ha), 밭이 약 5%(약 13 ha)에 해당한다. 최근 10년(2010-2019년)간 농작물 재배면적을 살펴보면 논벼가 전체 농경지(46 ha)의 65-75%(약 32-33 ha)로 가장 넓다. 논벼를 제외하면, 깨(9-12%; 4-6 ha), 고추(3-9%; 2-5 ha), 고추/깨 윤작(2%; <1 ha), 수수(2-3%; 1 ha) 등이 나머지 면적에서 생산되며, 최근 들어 단호박, 마늘, 살구, 파, 표고버석, 호박 등 재배작물의 종류가 다양해지는 편이다. 작물별 실제 관개용수 수요량을 산정하기 위해 최근 10년간(2010-2019) 작물별 재배면적 변화, 재배기간, 작물계수, 잠재증발산량 등의 자료를 수집하여 분석하였다. 논에 대한 관개용수 수요량의 경우 논(297필지) 면적변화를 기반으로 HOMWRS 프로그램을 이용하여 산정하였다. 밭에 대한 관개용수 수요량은 밭(240개 필지)의 재배작물에 대하여 작물별 증발산량이 밭작물의 관개용수 수요량과 동일하다는 가정 하에 산정하였다. 이 결과, 최근 10년간(2010-2019) 연구지역 관개용수 수요량은 평균 377천 ㎥/년으로 추정되었다. 논은 밭에 비해 약 6배 관개용수 수요량이 많았고, 상세하게는, 논의 관개용수 수요량은 평균 321천 ㎥/년이었고, 반면 밭의 관개용수 수요량은 평균 56천 ㎥/년으로 산정되었다. 밭용수의 경우, 2010년 이래로 농가소득 증대를 위해 밭작물 재배면적이 증가하면서 밭의 용수 수요량은 해마다 증가추세(40~88천 ㎥/년)를 보였다.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.73-85
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• 2009

Coriander(Coriandrum sativum L.), which has a unique flavor and antioxidant and anti-cancer effects, is a natural functional spice most preferred by Chinese, and its nutritive superiority is recognized and its consumption is increasing even in Western countries. This study attempts to increase use and consumption of Gochujang in the Chinese market by adding coriander to Gochujang. For this purpose, coriander powder and extract were added to Gochujang. Conclusions drawn from this study are as follows. CP7(7 g of coriander powder, 93 g of hot pepper paste) showed the highest score in color(4.04), coriander smell(3.72), coriander taste(3.92), and softness(4.36) while CJ4(10 g of coriander juice, 90 g of hot pepper paste) showed the highest score in gloss(3.42), coriander smell(3.04), and coriander taste(4.29), This reveals that, with increase in the addition of coriander extract, coriander smell and taste grow stronger and Gochujang smell and taste grow weaker.

• Journal of Korea Foresty Energy
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• v.22 no.3
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• pp.49-56
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• 2003

As a part of agricultural utilization of charcoal and pyroligneous acid, the effect of wood carbonization products on the growth of red pepper and soil microorganisms was investigated. The treatment of charcoal and pyroligneous acid provided good growth conditions to microorganisms through neutralizing soil acidity and improving the physicochemical properties of soil. Therefore the density of useful microorganism in the soil has been increased. In the growth of red pepper, the length, diameter, and the fruit numbers of red pepper have been increased by treating with wood carbonization products. It was especially shown that yield has increased about 50% in the fruit number, by treating charcoal 1kg, 1000 time-diluted solution of pyroligneous acid and bacteria, compared with the control. It was estimated that increasing the length of seedling and the diameter of red pepper stem contributed to the resistance against the prerequisites of various environmental changes in open field. Therefore, the final yield would be increased. In the antagonism experiment of red pepper mold (Colletotrichum gloeosporioides), the mold became extinct in the 2- and 10-time diluted solution of pyroligneous acid, compared with the control. On the other hand, their growth speed was delayed in the 100- and 1000 time-diluted solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.