• 한국식물병리학회지
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• 제14권6호
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• pp.630-635
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• 1998

Tobacco mosaic tobamovirus (TMV), cucumber mosaic cucumovirus (CMV), cucumber green mottle mosaic tobamovirus (CGMMV) and zucchini yellow mosaic potyvirus (ZYMV) from individual fruits and seeds of hot pepper and cucumber were detected by the reverse transcription-polymerase chain reaction (RT-PCR). The dilution end-points for RT-PCR in curde sap from TMV. and CMV - infected hot pepper leaves and CMV - and CGMMV-infected cucumber leaves were 10-5. However, the amount of PCR product obtained from preparation of ZYMV-infected cucumber leaf was 10-fold lower than those of CMV or CGMMV-infected cucumber leaves. In hot pepper, both TMV and CMV were detected in all parts of the fruit wall tissue, but the yields of PCR products in the fruit stalk and its surrounding tissues were higher than those of the end parts of the fruit. On the other hand, in cucumber fruit infected with CMV, CGMMV or ZYMV, the fruit wall tissue and seed located in both stalk and end parts showed higher yields of PCR products than those of intermediate parts. Of five viruses that were analysed, only TMV in hot pepper seed, and CGMMV and CMV in cucumber seed were detected in testa parts.

• 한국식품조리과학회지
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• 제25권3호
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• pp.345-349
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• 2009

The principle objective of this study was to determine the approximate composition of cucumber-hot pepper pickles under 3 conducted. In the stored cucumber-pepper samples, the approximate composition was characterized by a relative increase in protein content as compared to commercial cucumber-pepper samples, although other compositional components, such as ash and lipid contents, remained unchanged. Increases in storage time resulted in a reduction in the strength and hardness of the samples. Cucumber-pepper pickles stored for 15 days at a temperature of -4$^{\circ}$C evidenced the best overall acceptability in the sensory test.

• 한국유기농업학회지
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• 제14권1호
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• pp.85-95
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• 2006

해양심층수 처리가 과채류 육묘 시 도장억제에 미치는 영향을 검토한 결과 다음과 같다. 심층수의 처리 농도에 따른 플러그 묘의 생육을 조사해 본 결과 초장, 생체중, 건물중이처리 농도가 높아짐에 따라 비례적으로 감소하였다. 토마토 초장의 경우 심층수 처리구에서는 약 8%, 25%, 32%결과를 보였고, 고추는 각 약 9%, 26%, 27% 감소하였고, 오이 초장의 경우에는 심층수 처리구에서는 약 21%, 50%, 58% 감소하였다. 생체중의 경우 처리 농도가 높아짐에 따라 지상부의 생체중보다 지하부의 생체중이 급격히 감소하는 경향을 보였다. 토마토 심층수 처리구의 지상부의 생체중 감소률은 각 12%, 23%, 33%이고, 지하부는 각 2%, 30%, 52% 감소하였다 고추의 경우 지상부의 생체중은 1.1%, 5.7%, 15.4% 감소하였고, 지하부의 생체중은 22.1%, 25%, 47.1% 감소하였다. 오이는 지상부 생체중은 8.1%, 36%, 51% 감소하였고, 지하부 생체중은 6.2%, 11%, 65% 감소하는 결과를 보였다. 엽면적은 농도가 증가함에 따라 감소하였다. 건물중의 경우 생체중과 마찬가지로 처리 농도가 증가함에 따라 감소하였다. 심층수 30% 처리구에서는 지하부의 생장이 약 50% 정도 감소하는 결과를 보였다. 또한 묘 소질 평가지수의 하나인 조직의 충실도(compactness)는 토마토의 경우 20%심층수에서 가장 높은 수치를 나타냈고, 오이의 경우에서도 20% 심층수 처리구에서 가장 높게 나타났다. 고추 유묘에서도 20%의 해양심층수를 공급할 때 가장 충실도가 높았다.

• Journal of Biosystems Engineering
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• 제25권4호
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• pp.293-300
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• 2000

Automated greenhouse production system often require crop growth monitoring involving accurate quantification of plant physiological properties. Conventional methods are usually burdensome, inaccurate, and harmful to crops. A thermal image analysis system can accomplish rapid and accurate measurements of physiological-property changes of stressed crops. In this research a thermal imaging system was used to measure the leaf-temperature changes of several crops according to nutrient stresses. Thermal images were obtained from lettuce, cucumber, and pepper plants. Plants were placed in growth chamber to provide relatively constant growth environment. Results showed that there were significant differences in the temperature of stressed plants and non-stressed plants. In a case of the both N deficiency and excess, the leaf temperatures of cucumber were $2^{\circ}C$ lower than controlled temperature. The leaf temperature of cucumber was $2^{\circ}C$ lower than controlled temperature only when it was under N excess stress. For the potassium deficiency or excess stress, the leaf temperaures of cucumber and hot pepper were $2^{\circ}C$ lower than controls, respectively. The phosphorous deficiency stress dropped the leaf temperatures of cucumber and hot pepper $2^{\circ}C$ and $1.5^{\circ}C$ below than controls. However, the leaf temperature of lettuce did not change. It was possible to detect the changes in leaf temperature by infrared thermography when subjected to nutrition stress. Since the changes in leaf temperatures were different each other for plants and kinds of stresses, however, it is necessary to add a nutrient measurement system to a plant-growth monitoring system using thermography.

• 생물환경조절학회지
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• 제12권3호
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• pp.139-146
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• 2003

본 연구는 공정육묘시 triazole계 약제처리가 과채류의(토마토, 오이 및 고추) 묘 도장억제에 미치는 영향을 구명하고, 도장억제에 가장 효과적인 약제를 선발하며, 또한 선발된 약제의 과채류 적정 처리농도와 처리시기를 구명하고자 수행하였다. Triazole계 약제는 품목과 관계없이 농도가 증가할수록 줄기 신장을 억제시켰다. 약제 별 품목별로 diniconazole 처리가 높은 왜화율을 보였으며, tebuconazole과 hexaconazole도 좋은 왜화 효과를 보였다. Diniconazole 처리에 있어서 처리 농도가 증가함 따라 오이, 토마토 및 고추의 초장이 감소하였는데, 오이의 경우 5mg${\cdot}L^{-1}$ 에서 30% 왜화율을 보였으며 100mg{\cdot}L^{-1}$ 에서는 약 60% 의 왜화율이 나타났다. 또한 토마토와 고추에서는 처리시 기와 관계없이 25mg${\cdot}L^{-1}$ 처리구서 3096 왜화효과를 보았다. 공정육묘시 diniconazole 처리를 할 경우 오이 와 토마토는 5mg${\cdot}L^{-1}$ 농도를 2차 생육단계에서, 고추는 5mg${\cdot}L^{-1}$ 농도를 1차 생육단계에서 처리하면 건실한 묘를 얻을 수가 있었다.

• 한국식품조리과학회지
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• 제29권5호
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• pp.489-500
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• 2013

This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water, water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.

• 한국식품조리과학회지
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• 제31권3호
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• pp.255-263
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• 2015

This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

• 식물병연구
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• 제13권3호
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• pp.157-163
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• 2007

본 연구는 유기농 채소종자의 소독방법으로 가장 적합한 온탕침지법을 개발하고자 수행하였다. 엽채류 중 열에 비교적 민감한 상추 종자의 최적 온탕침지 조건은 $45^{\circ}C$ 25분이었으며 배추와 무 종자 $50^{\circ}C$ 25분이었다. 온탕침지로 이들 종자의 발아율과 생장은 무처리와 비슷하거나 촉진되었고, Alternaria, Aspergillus, Penicillium, Mucor 등의 종자감염 곰팡이는 90% 이상 혹은 100% 억제되었으며 상추 종자에 감염된 세균 억제효과는 98.5%였다 오이, 고추, 호박 등 과채류 종자 중에는 호박이 가장 온수에 감수성이었는데 $50^{\circ}C$ 15분 침지가 적합하였고 오이와 고추 종자는 $50^{\circ}C$ 25분 처리가 가장 효과적이었다. 온탕 침지한 오이 및 호박 종자의 발아율 및 생장은 무처리와 비슷하거나 약간 높았는데, 고추의 경우에는 발아율은 50% 이상 증가되었으며 뿌리생장은 5배 이상 신장되었다. 이들 종자에 감염된 곰팡이 중 Rhizopus, Aspergillus, Penicillium, Mucor등의 억제율은 $72%{\sim}95.4%$였고 감염세균의 억제율은 $65.5%{\sim}86.0%$였다. 본 시험의 결과로 볼 때 온탕침지의 최적 조건은 종자에 따라 다소 다르며, 온탕침지는 모든 종자전염성 병원균을 방제할 수는 없으나 이들을 효과적으로 억제할 수 있는 기술로 유기농업에서 유용하게 활용할 수 있을 것으로 기대된다.

• Journal of Plant Biotechnology
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• 제3권1호
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• pp.7-12
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• 2001

An antiserum against the carrot HSP17 (17 KDa heat shock protein) was raised using the HSP17 purified after being expressed in a recombinant E.coli in order to develop an assay system for thermotolerance in crops. The DCHsp17.7 including the coding sequence corresponding to a carrot HSP17 protein was recombined within pET-32(b) vector and achieved a maximum expression in 4 hours after an induction in E.coli. The purified DCHsp17.7 was used as an antigen to generate the corresponding antibody. The polyclonal antiserum was confirmed for it's specificity only to the low molecular weight (1mw) HSP. Besides, the possibilities to use the antiserum to interact with 1mwHSPs from other plants such as rice, cucumber, tomato, and hot pepper were examined to be plausible. To reveal any specific correlation between the amounts of 1mwHSP expressed upon HS conditions and an acquisition of thermotolerance two different approaches have been applied. first, it has been shown that only the pre-HS conditions inducing the synthesis of HSP17 allowed for the seedlings to achieve an thermotolerance and to survive the following lethal condition. Second, a western analysis using 15 different collected lines of hot peppers was performed to distinguish each other in terms of the amount of 1mwHSP. The results indicated that all 14 hot pepper lines were able to synthesize HSPs in response to an exposure to HS conditions and the amounts of the proteins synthesized at different HS temperatures were variable among the lines. There are several different patterns of 1mwHSP synthesized as a function of temperature increase observed and their correlation to physiological aspects of thermotolerance remains to be analyzed.

• 한국식품과학회지
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• 제46권1호
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• pp.108-114
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• 2014

오이와 고추의 안전성에 영향을 미치는 위해요소 분석의 기초자료로 활용하기 위해 오이와 고추 재배지에서 총 72점의 시료를 채취하여 미생물학적(위생지표세균, 병원성미생물, 곰팡이) 위해요소와 화학적(중금속, 잔류농약) 위해요소를 조사하였다. 미생물학적 위해요소 중 위생지표세균과 곰팡이는 오이 재배지에서 ND-7.2와 ND-4.8 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었고, 고추 재배지에서는 ND-6.8와 0.4-5.3 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었다. 특히 대장균군은 고추재배지의 토양에서 최대 5.6 log CFU/g까지 검출되었다. 병원성 미생물은 S. aureus는 오이 농장의 장갑에서만 1.4 log CFU/$100cm^2$으로 검출되었고, B. cereus는 대부분의 시료에서 ND-4.8 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었다. L. monocytogenes, E. coli O157:H7 및 Salmonella spp.는 검출되지 않았다. 화학적 위해요소에 해당하는 중금속은 Zn, Cu, Ni, Pb 및 Hg이 국내 허용기준치 이하로 검출되었고, 잔류농약의 경우 오이에서는 모든 성분이 불검출 되었으나 고추에서 hexaconazole 성분이 0.016 mg/kg (기준치: 0.3 mg/kg)으로 검출되었다.