• The Plant Pathology Journal
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• v.18 no.6
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• pp.323-327
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• 2002

A rod-shaped virus was isolated from pepper showing mild mosic during the winter growing seasons of 2001 and 2002 in Korea. Based on its biological reactions, serological relationships, reverse transcription-poly-merase chain reaction (RT-PCR) using specific primers, and nucleotide sequence analysis of coat protein (CP) gene, the isolated virus was identified as Tobacco mild green mosaic virus (TMGMV) and designated as Korean pepper isolate (TMGMV-KP). Crude sap from infected tissue was mechanically transmitted to various indicator plants, which produced characteristic symptoms of tobamovirus infection. However, no symptom was observed in Gomphorena globosa. In RT-PCR assays with specific primers toy respective detection of TMGMV, Tobacco mosaic virus (TMV), Pepper mild mottle virue (PMMoV), and Tomato mosaic virus (ToMV), a single strong band of about 500 bp in length was produced from the sample used only with TMGMV primers. The amplified DNA was cloned and the nucleotide sequence was determined. Sequence comparisons with the CP gene of other tobamoviruses indicated that TMGMV-KP shared 99.3％ identity with TMGMV Japanese isolate and only 59.1, 58.6, and 58.1％ identity with TMV, PMMoV and ToMV, respectively. This is the first report of TMGMV in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.633-638
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• 1998

Fibrionolytic activity(FA) of kimchi in rat and FAs of water and methanol extracts of kimchi ingredient were determined using fibrin plate method to see where the active principles for FA are present in kimchi. Nine Sprague-Dawley per each group were fed diet containing 3, 5 or 10% of freeze dried kimchi for 6 weeks. The FA of plasma obtained from 10% kimchi group showed stronger FA than that of control. FAs of 3 and 5% kimchi group were not noticeable. FA from methanol extract of kimchi was approximately 6 times higher than that from water extract assuming that the active material may be present in a fat soluble fraction. From water extract of kimchi ingredients, dropwort, green onion, radish and baechu showed FA in descending order. And from methanol extracts, red pepper powder, radish, green onion and baechu showed FA in decending order. The Fa of methanol extract of red pepper powder was the most noticeable among samples.

• Korean Journal of Plant Resources
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• v.21 no.2
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• pp.139-143
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• 2008

Enzyme activity and expression of cytochrome P450 gene involved in the pathway of capsidiol biosynthesis were compared in five different solanaceae plants such as red pepper, green pepper, tobacco, potato and egg plant. Base on genomic DNA and/or RT-PCR results, four solanaceae plants such as red pepper, green pepper, tobacco and egg plant possess P450 gene in the genome and specifically expressed by elicitor treatment. However, potato was appeared to have neither P450 nor cyclase gene in the genome. P450 genes did not show any expression in the plants under normal condition, but showed highly specific expression under elicitation condition in various organs and tissue such as leaf, root, stem and culture cells.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.225-231
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• 2009

'Nokkwang' green pepper plants were grown in soil system (silty loam with pH 6.5) under the greenhouse, to determine the effects of subsurface drip irrigation (SDI) and subsurface drip irrigation plus aeration (SDIA) into root zone comparing with conventional surface drip irrigation (DI) in terms of water use efficiency, soil properties, and growth and fruit yield. Two drip lines per crop row were layed on the soil surface in DI system, buried at a depth of 20cm below the soil surface in SDI system, and also buried at a depth of20cm below the soil surface and aerated for 3minutes a hour during the daytime ($08:00{\sim}19:00$) by a air compressor in SDIA system. A automatic irrigation with starting point of -20kPa and ending point of -10kPa based on soil moisture contents was applied by controllers and electronic vacum soil moisture sensors. Reduction in soil moisture contents was delayed in SDI and SDIA, compared to DI. Irrigation amount applied in pepper cultivation was around 30% less in SDI than in DI. Electric conductivity and nitrate nitrogen content in the surface soil grown green pepper were significantly lowered in SSDI and SDIA, compared to DI. Better development of root system was observed in SDIA and SDI than in DI. Results showed that pepper fruit yield increased by 30% in SDIA and 22% in SDI in comparision with DI.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.1
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• pp.76-83
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• 1994

The dominant colour - types of fundatrices of green peach aphid, Myzsts persicae 5. were yellow - green, red and green. Yellow type was the minority among nymphs produced by field collected alatae. Rate of producing dead nymphs was over 34.0% in red and yellow types apterae grown from tobacco plants in early summer. Brown and green were the dominant colour - type in apterae throughout tobacco growing season. Brown type on tobacco, and yellow type on hot pepper and tomato grew better and produced more nymphs than other colour - types.

• Food Science and Preservation
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• v.10 no.3
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• pp.261-266
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• 2003

We investigated the efficacy of heat shock treatments to improve storage quality of green red pepper. Green red pepper were stored at 10$^{\circ}C$ for 4 weeks after no treatment (control) or hot water dips at 50-65$^{\circ}C$ for 10s. Treatments at 65$^{\circ}C$ generally caused high levels of heat injury on the surface of fruit. The hot water dips had no effect on firmness, Hunter ‘a’ and ‘b’ values and viable cell count by 3 weeks of storage. But color of fruit changed toward darker and redder direction and firmness was decreased by heat treatment at 4 weeks of storage. The contents of capsaicin and dihydrocapsaicin were not caused significant influence by different heat treatment, were decreased through the storage. The optimal hot water dip condition for maintaining fruit quality after prolonged storage was found to be 55$^{\circ}C$ for 10s, which can lead to reduced chilling sensitivity of green red pepper.

• The Korean Journal of Pesticide Science
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• v.10 no.2
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• pp.99-106
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• 2006

Chlorothalonil and imidacloprid sprayed onto the green peppers were degraded more faster at outdoor than in greenhouse. These results were affected by dew and photodegration, considering no rain during the experimental period. Chlorothalonil, esfenvalerate and imidacloprid in green pepper, green twist pepper and sweet pepper did not show any residual pattern, because green peppers are one of the continuous harvesting crops and pesticides could not be sprayed homogeneously on them. When green peppers were pickled with soy sauce and green twist peppers were fried with vegetable oil, the amounts of pesticides such as alpha-cypermethrin, bifenthrin, chlorfenapyr, esfenvalerate and imidacloprid were diminished to the levels of about $30{\sim}71$ and $20{\sim}41%$, respectively. Esfenvalerate and imidacloprid could not be detected in 2 month-old hot pepper paste. The removal rates of pesticide residues in leaves of green peppers were about $22{\sim}37%$ by washing, about $74{\sim}95%$ by parboiling, and about $17{\sim}55%$ by drying after parboiling.

• Research in Plant Disease
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• v.17 no.1
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• pp.44-51
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• 2011

The aim of this study was to develop specific and sensitive PCR-based procedures for simultaneous detection of economically important plant seed infection pathogenic bacteria and virus, Xanthomonns campestris pv. vesicatoria (Xcv), Clavibacter michiganensis subsp. michiganensis (Cmm), Erwinia carotovora subsp. carotovora (Ecc), Pepper mild mottle virus (PMMoV) and Tobacco mild green mosaic virus (TMGMV) in pepper and tomato seeds. Most of pepper and tomato bacterial and virus diseases are responsible for germination and growth obstruction. PCR with arbitral primers: selection of specific primers, performance of PCR with specific primers and determination of the threshold level for pathogens detection. To detect simultaneously the Xcv, Cmm, Ecc, PMMoV and TMGMV in pepper and tomato seeds, five pairs (Cmm-F/R, Ecc-F/R, Xcv-F/R, PMMoV-F/R, TMGMV-F/R) of specific primer were synthesized by primer-blast program. The multiplex PCR for the five pathogens in pepper and tomato seeds could detect specially without interference among primers and/or cDNA of plant seeds and other plant pathogens. The PCR result for pathogen detection using 20 commercial pepper and 10 tomato seed samples, Ecc was detected from 4 pepper and 2 tomato seed samples, PMMoV was detected from 1 pepper seed sample, and PMMoV and TMGMV were simultaneously detected from 1 pepper seed sample.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.340-347
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• 1997

Conidia and cultural characteristics of isolates of chromogenic and teleomorphic strains of Colletotrichum gloeosporioides from apple and red pepper were compared. The mycelial growth of teleomorphic strains was faster than that of chromogenic strains in potato dextrose agar and V-8 agar. The chromogenic isolates from apple and red pepper developed. white gray to gray green mycelial rings interspersed with salmon to apricot colored conidial masses in colonies on potato dextrose agar and V-8 agar and none formed on ascigerous stage in cultures. The chromogenic isolates from red pepper produced conidia, most with one apex attenuated on apple and potato dextrose agar whereas fusiform and smaller conidia were produced in V-8 agar and water agar leaf medium. The chromogenic isolates from apple produced fusiform conidia in the media tested. The teleomorphic isolates from apple and red pepper produced cylindrical conidia, most with both apices rounded, developed white gray to dark olive green in a zonate pattern with small dark spots throughout colonies and formed the ascigerous stage in cultures.