• The Korean Journal of Mycology
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• v.15 no.3
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• pp.183-186
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• 1987

Colletotrichum coccodes generally regarded as soil borne, was for the first time observed in seed samples of pepper(Capsicum annuum). Detailed descriptions were given on the habit character of the fungus and the morphology of conidia. The fungus caused anthracnose on fruits of pepper, tomato and egg plant under laboratory conditions.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.286-293
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• 2012

The resistance to Tobamovirus in Capsicum spp. has been known to be controlled by five different alleles ($L^0$, $L^1$, $L^2$, $L^3$, and $L^4$) of L locus on the telomere of long arm of pepper chromosome 11. To develop a set of molecular markers differentiating all the alleles of L locus, we used five pepper differential hosts including Capsicum annuum Early California Wonder (ECW, $L^0L^0$), C. annuum Tisana ($L^1L^1$), C. annuum Criollo de Morelos 334 (CM334, $L^2L^2$), Capsicum chinense PI 159236 ($L^3L^3$), and Capsicum chacoense PI 260429 ($L^4L^4$). Developing a series of CAPS or SCAR markers specifically linked to the alleles was allowed by the sequence comparison of PCR amplicons of the $L^3$-linked markers (189D23M, A339, and 253A1R) and BAC sequences (FJ597539 and FJ597541) in the pepper differentials. Genotypes deduced by these markers in 48 out of 53 $F_1$ hybrids of commercial pepper varieties were consistent with their phenotypes by bioassay using Tobamovirus pathotypes ($P_0$, $P_1$, and $P_{1,2$). Consequently, these markers can be useful to differentiate L alleles and for breeding Tobamovirus resistance in pepper with marker-assisted selection.

• The Korean Journal of Mycology
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• v.12 no.4
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• pp.153-157
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• 1984

In order to investigate an etiological characteristics of the pepper anthracnose fungus infected with Collectotrichum dematium, this experiment was undertaken. Isolation percent of the fungus was 55.3% from the seed sample of Jewon and 0.3% from that of Eumsung Kun, according to seed health blotter method. Although the acervulus was similar to the known two Colletotricum species, C. acutatum and C. gloeosporioides, setae was not only straightly extended above the acervulus, but also shaped as falcate conidia ranging $12{\sim}31.2{\times}2.4{\sim}4.8{\mu}m$. Acervului of the fungus were evenly scattered on the surface of pepper seed coat, and caused seedling blight after seed germination. Pre-and post-emergence seedling blight as well as foliar lesion and fruit rot was confirmed by inoculating conidial suspension. No typical anthracnose sysmptom was obtained from soybean seedlings, welsch onion and spinach seedlings upon inoculation. Therefore, this fungus is said to the undescribed form species of the fungus of pepper in Korea (Colletotricum dematium f. sp. capsicum).

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.362-368
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• 2002

가. 인공광원은 색온도, 연색지수, 파장대, 조도등에서 태양에 가장 근접한 메탈할라이드 등을 선정했다. 나. 광원을 공시비닐하우스에 적용키 위해 반사갓 재료 및 각도, 등 간격별로 요인시험한 결과 엠보싱처리 알루미늄 재료, 반사갓 각도 전후좌우 30$^{\circ}$, 등간격 550mm에서 가장 좋은 것으로 나타나 비닐하우스용 고추건조장치의 장조사부 설계.제작에 적용하였다. 다. 건조성능시험결과 시험구(인공광+열풍)가 대비구(열풍)에 비해 건감속도가 10.3-19.7% 향상되었고, 건조에너지도 16.1~17.1% 절감되는 것으로 나타났다. 라. 시험구 및 대비구의 색택(ASTA color) 및 당도에 대해 F-test 검증결과 5% 유의수준에서 고도의 유의차가 있는 것으로 나타났으며 ASTA color값은 차이가 컸으나 당도에서는 차이가 없는 것으로 나타났다. 결론적으로, 농가에서 사용하고 있는 하우스 열풍건조에 비해 색택 및 성분면에서 양호하기 때문에 비닐하우스 건조방식을 채택하는 농가를 대상으로 인공광조사 건조방식을 추가한다면 전천후 건조방식으로 적용이 가능할 것으로 사료되었다.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.126-132
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• 1980

An attempt was made to remove red color and capsaicin which were contaminated in crude oil extracted from red pepper seeds with n-hexane. Both clay bleachidg and deodorization were responsible for the removal of red color. Clay bleaching was also the most effective for the removal of capsaicin, which was removed completely with 4 % clay. Capsaicin in oil was adsorbed onto the clay particles exponentially and it followed Freundlich equation : ${\frac{x}{m}}=1.1\;c^{0.31}$, where x is amount of capsaicin adsorbed (mg/ml), m is amount of clay used in bleaching (%) and c is amount of residual capsaicin (mg/ml). Neutral lipid of the seed oil consisted of 95.8 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % free fatty acids, 0.2 % diglycerides and 0.15 % sterol. Major components of fatty acids in the red pepper seed oil were linoleic acid (78.79 %), palmitic acid (15.27 %) and linolenic acid content was only 0.63 % by high performance liquid chromatography.

• The Korean Journal of Zoology
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• v.15 no.3
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• pp.133-147
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• 1972

Ultrastructures of spermiogeneis in other invertebrates were investigated by several workes (Anderson, et al., 1967; Bloch, et al., 1964; Christen, 1961; Gatenby, et al., 1959; Paik, et al., 1968; Silveira, 1964; Yasuzumi, 1957) but spermiogenesis of dragonfly has not been reported previously. Testes and vass deferentia of the Korean dragonfly, Crocothemis servilia, were used for electron microscopic study of spermiogenesis. Materials were prefixed for 1-2 hours at $3^{\circ}C$ in 1.25% glutaraldehyde buffered to pH 7.2 with 0.2M sodium cacodylate buffer. Fixed tissue was washed twice in 0.2M cacodylate buffer and was subsequently postfixed for 2 hours at $3^{\circ}C$ in 1% osmium tetroxide buffered to pH 7.2 with 0.4M sodium cacodylate buffer solution. Specimens were dehydrated in graded ethyl alcohol, and finally embedded in epoxy Epon resin. Thin sections prepared from all the blocks were doubly stained; first in uranyl acetate and then in lead citrate. All thin sectios were examined with a Hitachi HS-7S electron microscope. The results of this study were summarized as follows. 1. Along the condensation of chromatin in nucleus, the shpae of nucleus was changed from spherical shpae to ellipse and cone cell type. 2. During the elongation of nucleus and the migration of cytoplasm, the nucleus removed to the one side of spermatid and began to invaginate from the posterior portion of nucleus. 3. There are ring centrioles in invaginated portion and axial filaments derived from centriole extend to the tail through the tailward half of spermatid. 4. In the cross sections the axial filament consisted of a central sheath, a central fibril, and 9 peripheral doublets.

• Current Research on Agriculture and Life Sciences
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• v.4
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• pp.12-17
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• 1986

Six genetic populations, viz, $P_1$, $P_2$, $F_1$, $F_2$, $B_1$, and $B_2$ of three crosses involving five varieties ($342{\times}$Kimjanggochu, Masan${\times}$Hungarian was, and Masan${\times}$Jeju) were used for estimating heterosis, heterobeltiosis, inbreeding depression, genetic components, heritability and correlations for fresh and dry anatomical components of red pepper. The results obtained were summarized as follows. Heterosis was positive in most characters of three crosses and heterobeltiosis was negative except in cross $342{\times}$Kimjanggochu. Inbreeding depression was positive, showing decrease of weight in $F_2$ generation. Duplicate and complimentary type of epistasis were concerned with the expression of characters, and broad and narrow sense heritabilities of fruit weight and pericarp weight were fairly high and stem weight, placenta weight and seed weight were low. Correlations among the anatomical components were positively significant in fresh and dry weights.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.4
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• pp.490-497
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• 2010

A chitinolytic bacterium having a strong antagonistic activity against various pathogens including Phytophtora capsici was isolated from rhizosphere soil, and identified as Lysobacter enzymogenes (named as LE429) based on 16S rRNA gene sequence analysis. This strain produced a number of substances such as chitinase, ${\beta}-1$, 3-glucanase, lipase, protease, gelatinase and an antibiotic compound. This antibiotic compound was purified by diaion HP-20, sephadex LH-20 column chromatography and HPLC. The purified compound was identified as phenylacetic acid by gas chromatography-electron ionization (GC-EI) and gas chromatography-chemical ionization (GC-CI) mass spectrometry. In field experiment, pepper plants were treated by the strain LE429 culture (CB), neem oil solution (NO), combination (CB+NO) or control (CON). Plant height and number of branches, flowers and pods of pepper plant in CB treatment were generally highest, and followed by CB+NO, CON and NO. The fungal pathogens were strongly inhibited, while several insect pests were discovered in CB treatment. Any insect pests were not found, while all fungal pathogens tested were not suppressed in NO treatment. However, in CB+NO treatment, non incidence of fungal pathogens and insect pests were found. The strain LE429 producing secondary metabolites with neem oil should be a potential agent to control fungal diseases and insect pests.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.486-497
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• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Journal of Nutrition and Health
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• v.2 no.2
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• pp.99-103
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• 1969

A method of assaying Capsaicin in hot pepper Paste, which is the most Characteristic Korean food, was composed by making of Azodye method. Capsaicin, a hot ingredient of hot pepper. was isolated from the acetone-ether(1:3) extract of hot pepper paste with Thin layer Chromatography and analyzed quantitatively with Spectrophotometry.