• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.233-240
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• 1991

Effects of various sub-ingredients (hot pepper, garlic, ginger, green onion, leek, salted and fermented anchovy juice, and sugar) on the sensory quality of Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and their intensities evaluated by 20 panelists. The kimchi had an unbarmonized taste and unpleasant flavor when fermented with individual sub-ingredients, but had a well harmonized taste when fermented with all sub-ingredients. Hot pepper, ginger and garlic contributed to reduction of the unpleasatnt taste and moldy odor. The strong garlic flavor was reduced by adding green onion and leek. Salted and fermented anchovy juice gave a palatable taste, and the overall taste was improved by adding sugar. All sub-ingredients except sugar reduced the sour tasts.

• Journal of Korean Society of Rural Planning
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• v.23 no.1
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• pp.135-146
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• 2017

The objective of this study is to accurately understand the spatial distribution characteristics of the main production area for the three vegetable crops such as Chinese cabbage, radish, and hot pepper. We applied the 8 landscape indices such as TA, NP, PD, LPI, LSI, PLADJ, COHESION, and CONNECT to 35 cities and counties using FRAGSTATS. In the case of main production area for Chinese cabbage, six cities and counties in Gangwon province were revealed as a relatively high degree of aggregation by cultivation parcels than other area. In addition, Gangneung city and Hongcheon county have been analyzed to be the most aggregated area in the case of radish and hot pepper, respectively. In the future, the spatial analysis method used in this study would be helpful to develop an effective regional plan of the main production area.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.471-474
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• 2009

Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction with cysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations of FA in cigarette smoke were found between 138.24 and $217.82{\mu}mol/g$ cigarette smoke. Extracts isolated from Welsh onion (Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuum L.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA. The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation of FA were 64, 47, 38, 47, and 19%, respectively.

• Mycobiology
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• v.46 no.4
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• pp.440-447
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• 2018

Dual biocontrol of both insects and plant pathogens has been reported for certain fungal entomopathogens, including Beauveria bassiana and Lecanicillum spp. In this study, we demonstrate, for the first time, the dual biocontrol potential of two fungal isolates identified by morphological and phylogenetic analyses as Isaria javanica. Both these isolates caused mortality in the greater wax moth, and hence can be considered entomopathogens. Spores of the isolates were also pathogenic to nymphs of the green peach aphid (Myzus persicae), with an $LC_{50}$ value of $10^7spores/mL$ 4 days after inoculation and an $LT_{50}$ of 4.2 days with a dose of $10^8spores/mL$. In vitro antifungal assays also demonstrated a strong inhibitory effect on the growth of two fungi that are pathogenic to peppers, Colletotrichum gloeosporioides and Phytophthora capsici. These results indicate that I. javanica isolates could be used as novel biocontrol agents for the simultaneous control of aphids and fungal diseases, such as anthracnose and Phytophthora blight, in an integrated pest management framework for red pepper.

• Research in Plant Disease
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• v.26 no.2
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• pp.103-108
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• 2020

Evaluations were made for the effects of cheese whey treatment on infection of pepper plants by cucumber mosaic virus-Vch (CMV-Vch) and pepper mottle virus-Kr (PepMoV-Kr). In a greenhouse, pepper plants sprayed with whey, prior to inoculation by CMV-Vch using aphids, showed a viral infection rate significantly lower (6.6%) than for the control (23.3%). In an open field experiment, in which CMV infection relied on natural transmission by aphids, pepper plants were sprayed with undiluted whey once a week, starting on the transplanting date (May 2) to the end of June. On June 5, these whey-sprayed plants showed a CMV infection rate reduced by 18.9% and 16.7%, compared to untreated and pesticide-treated plants, respectively. In the greenhouse, pepper plants inoculated with PepMoV-Kr mixed with whey showed a viral infection rate decreased by 60% compared to the control. The accumulated amount of PepMoV-Kr coat protein was less than that for the virus-only control at 6 days post inoculation (dpi), but increased up to a similar level as the control at 9 dpi. This study showed that cheese whey is effective in reducing infection of both CMV and PepMoV in pepper plants.

• Journal of Photoscience
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• v.8 no.1
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• pp.1-7
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• 2001

The deteriorative effect of ultraviolet-B(UV-B) radiation on photosynthesis was assessed by the simultaneous measurement of O$_2$ evolution and chlorophyll(Chl) fluorescence in green pepper. UV-B was given at the intensity of 1 W$.$m$\^$-2/, a dosage often encountered in urban area of Seoul in Korea, to detached leaves. Both Pmax and quantum yield of O$_2$ evolution was rapidly decreased, in a parallel phase, with increasing time of UV-B treatment. Chl fluorescence parameters were also significantly affected. Fo was increased while both Fm and Fv were decreased. Photochemical efficiency of PSII(Fv/Fm) was also declined, although to a lesser extent than Pmax. Both qP and NPQ were decreased similarly with increasing time of UV-B treatment. However, PS I remained stable. The addition of lincomycin prior to UV-B treatment accelerated the decline in Fv/Fm to some extent, suggesting that D1 protein turnover may play a role in overcoming the harmful effect of UV-B. The amount of photosynthetic pigments was less affected than photosynthetic response in showing decline in Chl a and carotenoids after 24 h-treatment. Presumptive flavonoid contents, measured by changes in absorbance at 270 nm , 300 nm and 330nm, were all increased by roughly 50% after 8 h-treatment. Among antioxidant enzymes, activities of catalase and peroxidase were steadily increased until 12h of UV-B treatment whereas ascorbate perxidase, dehydroascorvate reductase and glutathione reductase did not show any significant change. The results indicate that deteriorative effect of UV-B on photosynthesis precedes the protection exerted by pigment synthesis and antioxidant enzymes.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.86-91
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• 1997

This study was conducted to improve group production structure of green pepper in greenhouse. Plant was trained 45$^{\circ}$ branching, erection after 45$^{\circ}$ branching and erection. Light absorption index was calculated to investigate relation of light intensity and leaf area in different plant type according to plant height. Group production structure was analyzed with relative light intensity and dry weight of plant. In total growing seasons, group production structures were good in order of erect type after 45$^{\circ}$ branching > erect type > 45$^{\circ}$ branching type in view of light absorption, leaf and stem distribution. Plant height of erect type was taller than any other case, and average node length of 45$^{\circ}$ branching type was shorter than any other case. But stem diameter, leaf area, fresh weight and dry weight of erect type after 45$^{\circ}$ branching were superior to any other case. Yield is order of erect type after 45$^{\circ}$ branching > 45$^{\circ}$ branching type > erect type.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• Plant Biotechnology Reports
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• v.5 no.2
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• pp.157-167
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• 2011

In order to establish a reliable and highly efficient method for genetic transformation of pepper, a monitoring system featuring GFP (green fluorescent protein) as a report marker was applied to Agrobacteriummediated transformation. A callus-induced transformation (CIT) system was used to transform the GFP gene. GFP expression was observed in all tissues of $T_0$, $T_1$ and $T_2$ peppers, constituting the first instance in which the whole pepper plant has exhibited GFP fluorescence. A total of 38 T0 peppers were obtained from 4,200 explants. The transformation rate ranged from 0.47 to 1.83% depending on the genotype, which was higher than that obtained by CIT without the GFP monitoring system. This technique could enhance selection power by monitoring GFP expression at the early stage of callus in vitro. The detection of GFP expression in the callus led to successful identification of the shoot that contained the transgene. Thus, this technique saved lots of time and money for conducting the genetic transformation process of pepper. In addition, a co-transformation technique was applied to the target transgene, CaCS (encoding capsaicinoid synthetase of Capsicum) along with GFP. Paprika varieties were transformed by the CaCS::GFP construct, and GFP expression in callus tissues of paprika was monitored to select the right transformant.

• Korean Journal Plant Pathology
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• v.1 no.1
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• pp.67-71
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• 1985

A severe infection on pepper fruits by a black mold fungus was observed in the fields, Suweon. Conidia of Alternaria sp. were isolated from the infected fruits. Based on the morphological characters and size of the conidia, the fungus was identified as Alrernaria alternata (Fries) Keissler. The single spore isolates of A. alternata were weakly or not pathogenic on non-wounded pepper fruits, but highly virulent on fruits wounded with sandpaper or heated-glass rod. The infection on the wounded fruits were more severe on red fruits than on immature green ones. No visible infection was found on leaves and stems when 60-day-old plants of pepper were inoculated with the fungus. In July of 1984, the field losses of pepper fruits caused by black mold were $2.0\~22.5\%$ in Suweon.