• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.2
• /
• pp.387-396
• /
• 2018

This study examined the instability factor of real income and net profits of Chung-yang Green Pepper Farm through an analysis of the operating costs. Furthermore, this paper suggests a plan for stabilizing the price by shipment adjustments resulting from an analysis of the price elasticity by A Linear Approximated Inverse Almost Ideal Demand System (LA/IAIDS). The income instability factor of the farm based on an analysis of the operating costs was attributed to the unexpected loading of utility expenses and collapse of the price due to oversupply at a specific point in time. On the other hand, this is insufficient to completely explain the income instability factor of Chung-yang Green Pepper Farm because a price collapse does not include the monthly price changes. An analysis of the price and scale flexibility of Chung-yang Green Pepper Farm by monthly data showed that annual farm net yield increases by 1.21% due to a 2.21% increase in price if the shipment quantity is reduced to 1% a year. In summary, a plan that supports the farm price received through declining shipments in winter is effective in stabilizing the income of farms. Because Chung-yang Green Pepper in Gyeongnam region has an especially high market share of 82.5%, the prices and income of Gyeongnam Chung-yang Green Pepper farms can be stabilized effectively if they form an association of producers around the Gyeongnam region and adjust the shipment.

• Korean Journal of Food Science and Technology
• /
• v.30 no.4
• /
• pp.883-887
• /
• 1998

Protease activities were measured in vegetables used as cooking material or a side dish. Proteases of green pepper (Kwari and Chungyang), perilla leaves, soybean sprout and mungbean sprout were showed high activities. Especially, protease in soybean sprout was the highest activity among them. After dialysis, remaining activities in mungbean sprout, green pepper (Kwari and Chungyang) and perilla leaves were 12, 23, 45% and 37%. In the results of thawing after freezing the proteases, remaining activities in sprout of mungbean and soybean were 100% and 65%. Protease in soybean sprout was showed higher activity and stability than others. Proteolytic effects of soybean sprout on myofibrillar and sarcoplasmic protein were showed higher than stroma protein. In SDS-PAGE, myosin heavy chain, actin and tropomyosin were hydrolyzed with increasing time. Protease activity was rapidly increased with increasing meat concentration in a early proteolysis reaction, but was slightly increased in later.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.999-1005
• /
• 1997

The consistant appearance of coliforms in fermenting kimchi was examined and measures of removing coliforms early in the fermentation were investigated. Allyl isothiocyanate $({\geq}50\;ppm)$, horseradish powder $({\geq}0.4%)$, and garlic juice $({\geq}2.0%)$ were effective in removal of coliforms early in kimchi fermentation. However, mustard powder and methyl methanethiosulfonate were not effective. Nisin, known as a promising agent for the prevention of kimchi over-acidification, allowed coliforms to survive in kimchi longer with only marginal extention of edible period. Individual kimchi ingredients such as Chinese cabbage, garlic, red pepper powder, ginger and green onion were all found to contain coliforms. Coliforms were not detected from garlics sold unpeeled and commercially prepared red pepper powder.