• Journal of Bio-Environment Control
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• v.6 no.1
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• pp.15-25
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• 1997

Plug seedlings of bell pepper(Capsicum annuum L.) were grown for 50 days in controlled environment chambers under 12 hrs per day photoperiodic condition with sixteen different day and night temperature regimes to investigate the possibility of height control. The seedlings were then transplanted to greenhouse to investigate the growth, flowering, and yield afterward. Plant height and stem length of seedlings were mainly affected by day temperature rather than night temperature. Internode elongation was suppressed by a negative DIF and was enhanced by a positive DIF even with the same average daily temperature (ADT). Leaf unfolding rate was influenced more by ADT than by DIF. Fresh and dry weights increased as ADT increased. Leaf area and stem diameter increased until temperature increased up to 24$^{\circ}C$ day and night temperature and decreased above 24$^{\circ}C$, The position at which the first flower was initiated was lowered as ADT increased. The first flower degeneration was not obvious up to 24$^{\circ}C$ ADT but increased rapidly above 24$^{\circ}C$ ADT. Seedling compactness(Dry weight per plant height :mg.mm$^{-1}$ ) was greater under -DIF than +DIF condition. In conclusion, DIF treatment was an applicable technique to control stem elongation and growth rate such as leaf unfolding rate and position at which first flower was initiated could be controlled by ADT.

• Journal of Bio-Environment Control
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• v.15 no.2
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• pp.167-172
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• 2006

The objective of this study was to determine the effects of substrate water content and electrical conductivity (EC) on the incidence of brown fruit stem and blossom end rot in glasshouse sweet pepper (Capsicum annuum cv. Special). Three levels of water content and EC had been treated since the first fruit reached 3cm in diameter: that is, 49 (low), 65 (medium), and 86% (high) for water content, and 2.4 (low), 4.2 (medium) and $6.3dS{\cdot}m^{-1}$(high) for EC. Shoot growth was reduced with decreasing water content, and it was lower in both high and low EC treatments than medium EC treatment. Fruit weight at harvest was greater in both medium and hish water content treatments than low water content treatment (158g vs 146g). High EC reduced fruit weight compared to or low EC treatments. The incidence of brown fruit stem increased with increasing water content and with decreasing EC. The highest incidence was shown in the high water content/low EC treatment (38%), which was considerably higher than 2.4% of the low water content/high EC treatment. Blossom end rot occurred in general in the low water content and/or high EC conditions. These results indicated that substrate water content and EC should be controlled differently according to the growth stage, to reduce the incidence of blossom end rot and brown fruit stem in glasshouse sweet pepper. First, to reduce blossom end rot incidence, water content should be maintained high (86%) and EC low ($2.4dS{\cdot}m^{-1}$) until Sweets after fruit set. Secondly, to reduce brown fruit stem incidence, water content should be maintained low (49%) and EC high ($6.3dS{\cdot}m^{-1}$), especially after completion of fruit growth.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.42-49
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• 1999

The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was ‘good’, and 65.4% answered ‘good’ for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is ‘Korea’. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, ‘Kimchi is stamina food’ had the highest score of 4.17${\pm}$1.11 from male and 4.25${\pm}$0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).

• The Plant Pathology Journal
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• v.23 no.1
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• pp.26-30
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• 2007

Phosphorous acid is known to effectively control various Oomycetes diseases. The phosphoric acid moves upward and downward through the xylem and phloem in plants. The sustainable forms of the slow releasing chemical in rhizosphere would be ideal to be up-taken by plants. Therefore, we developed a new system for phosphorous acid formulation using a carrier coated with polysaccharides. When the product was applied in rhizosphere, the adequate amount of phosphorous acid was consistently released up to 4 weeks in rhizosphere soils. While soil drenching with phosphorous acid at 1,000 ${\mu}g/ml$ and metalaxyl at 150 ${\mu}g/ml$ were not effective to control pepper Phytophthora blight for 4 weeks, direct application of our formulation product around basal stem of pepper plants resulted in excellent disease control effect against Phytophthora blight over 4 weeks. The application of 4 g of our product per plant was optimum to control the disease, and 8 g product/plant did not cause phytotoxicity. Based on the results, we conclude that the applications of the formulation product once or twice during cropping season can control Phytophthora diseases on various crops.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.431-438
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• 2010

Anthers of sweet pepper $F_1$ cultivar 'Special' were cultured on Dumas De Vaulx (C medium), supplemented with $0.1mgL^{-1}$ 2, 4-D and $0.1mg{\cdot}L^{-1}$ kinetin with 3% sucrose, and 0.32% phytagel. The calluses obtained were further sub-cultured on Murashige and Skoog (MS) medium without growth regulators for regeneration. Regenerated plantlets were grown in plastic pots under plastic house and characterized their cytological and morphological characters in spring, 2008. Twenty percent plantlets were identified as haploid plants after chromosome and ploidy analysis. Haploid plants contained 12 chromosomes, high stomatal density with small stomatal length as compared to diploid plants. Stomatal length in haploids was 23.3% smaller than diploids. Haploid plants were characterized as small leaf and petiole size, poor vigor, thin stem and short plant height, short internodes and small flower buds, fruit size and fruit weight as compared to diploid plants and most of the haploid fruits were seedless. SP55, SP62, SP68, SP72 and SP77 are found high yielding double haploids with high total soluble content (8.6, 8.7, 9.2, 9.1 and $9.8^{\circ}Brix$, respectively) and desirable fruit shape, and recommended them to exploit as inbred lines for heterosis breeding.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.77-84
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• 1984

This experiment was carried out to determine the effects of night temperature and amount of fertilization on growth and photosynthesis of red pepper plants for providing some basic imformation needed in improving the productivity of red pepper. 1. Plant height, stem length, number of flower buds, dry weight of plants and photosynthetic rate were higher in King Gun Gochu than in Dohusa, but number of leaves, number of internodes and leaf area we re higher in Dohusa compared to King Gun Gochu. 2. Plant height, number of leaves, number of flower buds, dry weight of plants, leaf area and photosynthetic rate were significantly increased by 50% increased fertilization compared to normal fertilization. 3. High night temperature($25^{\circ}C$) treatment increased plant height, stem length, number of leaves, number of internodes, number of flower buds, dry weight of plants and leaf area. 4. RGR and LAR were increased by 50% increased fertilization and high night temperature but NAR was decreased by high flower buds 5. Photosynthetic rate of King Gun Gochu was increased by 50% increased fertilization and high light intensity. 6. Number of flower buds was increased at King Gun Gochu by 50% increased fertilization and high night temperature ($25^{\circ}C$).

• Journal of Bio-Environment Control
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• v.15 no.2
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• pp.162-166
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• 2006

The objectives of this study were to determine the effect of cultivation time on the incidence of brown fruit stem (BFS) in glasshouse sweet pepper (cv. Special) and to investigate environmental causes of this disorder. The plants transplanted on 31 August (T1) showed more incidence of BFS than those on 24 November (T2) (6.1% vs.2.9%; P<0.01). The BFS symptom began to appear after completion of fruit enlargement, more often around fruit coloring period. Comparing the environmental factors between T1 and T2, with their data collected for 3 weeks around fruit coloring period, the factor that was most likely responsible for BFS incidence was found to be the night-time humidity deficit (HD) ($1.9g{\cdot}m^{-3}\;vs\;2.9g{\cdot}m^{-3}HD$). These results were reconfirmed as T1 was compared to the plants (T3) that were transplanted at a similar time of the following year to T1, but designed to reduce BSF by increasing air HD via heating at night. That is,T3 had much higher night-time HD than T1 ($5.9g{\cdot}m^{-3}\;vs\;1.9g{\cdot}m^{-3}HD$), and showed no incidence of BFS. These results indicated that, to prevent BFS incidence in the winter-harvesting sweet pepper plants, air humidity at night should be controlled low, especially for the fruit coloring period after fruit enlargement period is completed.

• Korean Journal of Plant Tissue Culture
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• v.25 no.3
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• pp.165-169
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• 1998

Anthers of three cross combinations of hot-pepper(Capsicum annuum L.) were cultured on Dumas De Vaulx medium supplemented with some growth regulators. The embryo production efficiency and the diversity for agronomic traits in $A_2$ lines were investigated. The embryo production frequencies of hybrid combinations were ranged from 16.4% to 43.4%, the highest embryo induction combination was DGSH $\times$ C-NH with 43.4% embryogenic efficiency. Among total 275 $A_2$ lines, phenotypic variants were found in six lines, 2.1% variant frequency. The diversity of $A_2$ lines derived from anther culture was different according to the cross combinations. Fruit color was within parental range, no transgressive variation was observed. However leaf color showed transgressive variation. In fruit length, fruit width and fruit weight, one C-HC $\times$ DGSH and DGSH $\times$ C-NH showed great diversity compared with doner parents while Cheokjo 1 $\times$ C-NH crossed with Cheokjo 1 with big fruit shape showed small diversity. Stem length to 1st branch was relatively similer to or longer than donor parents. Stem thick exhibited remarkable diversity. Node number to 1st branch distributed alomost within the range of donor parents in C-HC $\times$ DGSH combination, however great transgressive variations were observed in DGSH $\times$ C-NH and Cheokjo 1 $\times$ C-NH combinations.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.

• Research in Plant Disease
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• v.17 no.2
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• pp.191-195
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• 2011

This experiment was attempted to investigate a cause of the scion death in green pepper grafting system. A tobamovirus particle examined in the rootstock of the sample but not in the scion showing necrosis. The virus isolated from the rootstock was identified as Pepper mild mottle virus (PMMoV), pepper tobamovirus pathotype P1.2. (PMMoV-2), by nucleotide sequence analysis and host plant reaction. The virus isolate infected systematically in 6 commercial rootstock varieties using for green pepper grafting seedling production. Green pepper varieties 'Long green mart' and 'Daechan' represented resistance to the virus showing local lesions only on the inoculated leaves and 'Manitda' was systematically infected. In the experiment with grafting 'Long green mart' or 'Daechan' onto the those rootstocks, the upper leaves of the scions first showed vein necrosis and wilt symptoms 7 days after inoculation with PMMoV-2 on the cotyledon of the rootstock, following to the scion stem necrosis and then only the scion death. The virus was detected in the rootstock but not in the scion. However, 'Manitda' of susceptible variety in the grafting system showed mottle symptom on the leaves of the scion but not necrosis on the plant. PMMoV-3 isolate, pepper tobamovirus pathotype P1.2.3, did not cause the scion death in the grafting system. All of the varieties were susceptible to PMMoV-3. These results suggest that the scion death is caused by infecting with pepper tobamovirus pathotype P1.2. in the green pepper grafting system combined with the susceptible rootstock and the resistance scion to the virus pathotype.