• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.3
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• pp.270-276
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• 1986

This experiment was conducted to find out the optimum fertilization level and topping depth for flue-cured tobacco in the fields which chinese cabbage and red-pepper were cultivated. The fertilization level were 0, 25, 50, 75kg per l0a as tobacco compound fertilizer and the topping depth were topping floral axis, topping under the second leaf frp, axos and the fourth leaf from floral axis. In order to product good quality tobacco leaves in the fields which vegetables were cultivated, the optimum amount of tobacco compound fertilizer was recommended 50-75kg per l0a for the field of the chinese cabbage cultivated. and 75kg per l0a for the field of the red-pepper cultivated. The optimum topping depth was desirable at topping under second leaf from floral axis for good leaf quality in chinese cabbage and red-pepper cultured field.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.835-841
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• 1998

The antimicrobial activities of horseradish ( Wasahia japonica) root extract against 4 kinds of food poisoning bacteria and 3 kinds of molfs were examined. The antimutagenic activity of horseradish ( Wasahia japonica) root extracts was also examined by Ames test with Salmonella tyhimurium TA 98 The antimicrobial activities of distilled water extracts from horseradish root were stronger than those of ethanol extracts, and stronger against molds than bacteria. Of the kinds of bacteria, Vibrio parahaemolyticus was best inhibited by the distilled water extracts from horseradish root. The antimicrobial activity of distilled water extracts from horseradish root were stronger against 3-Amino-1, 4-dimethyl-5H-pyrido{4,3-b}indole than 2-Amino-3,-8-dimethylimidazo-[4,5-f]quinoxaline.

• Research in Plant Disease
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• v.16 no.2
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• pp.158-162
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• 2010

Four promising biocontrol agents against Phytophthora capsici were selected from 507 bacterial isolates collected from rhizosphere soils and roots of pepper plants. In vitro experiment, these four biocontrol agents inhibited mycelial growth, germination of cystospores, and formation of zoosporangia and zoospores of Phytophthora capsici. In the pot experiment, the four biocontrol agents showed control efficiency higher than 70%. In greenhouse experiment, the isolates G28-6 gave the control value of 79.4%. These four biocontrol agents successfully colonized in the population density beyond 105 cfu/g on roots of pepper in vitro. The isolates G28-6 was identified as Pseudomonas aurantiaca, based on its cultural, morphological, and biochemical characterization and 16S rRNA gene sequence analysis.

• Applied Biological Chemistry
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• v.39 no.2
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• pp.127-133
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• 1996

To industrialize the Korean traditional Kochujang, we investigated the process and changes of chemical components of glutineous rice Kochujang and barley Kochujang, which are our major traditional Kochujangs. We prepared traditional glutineous rice Kochujang and barley one in Sunchang and Keosan, respectively. To establish the optimal aging time, we investigated changes of the chemical components and sensory evaluation of the Kochujang during fermentation of 180 days. Changes of chemical components of glutineous rice Kochujang were similar to those of barley Kochujang. The results of sensory evaluation on color, flavor, taste, texture and overall acceptibility indicated that glutineous rice Kochujang was preferred to barley one, and the highest score was obtained at the aging of $90{\sim}120$ days for both Kochujangs. However, we established that the optimal aging time was 150 days by considering changes of permissible chemical components and the results of sensory evaluation at the same time.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.833-839
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• 1990

To examine the effects of nitrogen flushing on the storage stability of red pepper powders, the color and capsanthin and capsaicin contents were investigated. Capsanthin and capsaicin contents of red pepper powders during their storage decreased as the increase of temperature. Nitrogen flushing packaging was good for the retention of capsanthin and capsaicin than air packaging. Brown color of red pepper powders during their storage differed with storage temperature and packaging condition, thus low temperature and nitrogen reduced the brown color substantially, L and b values by Hunter's color were almost not changed during 10 months storage of red pepper powders, and a value was decreased as the increase of temperature. Therefore, nitrogen flushing packaging for the storage of red pepper powders was good than air packaging.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.69-73
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• 1975

Hot air drying of red pepper was studied on the quality of dried products at various drying conditions. In order to investigate the effects of drying methods on the red pepper quality, color appearance, capsanthin (red pigment) and capsaicine (hot taste principle) were analyzed. Color appearance and red pigments of dried red pepper powder were excellently superior to the conventional sun dried products, in spite of partial decolorization by cut drying, at moderate drying temperature ranges from $55^{\circ}C$ to $65^{\circ}C$. A better capsaicine content was recorded at hot air whole dried peppers than the conventional sun dried products. on the other hand about 20 percent loss was observed in cut dried ones. And hot air dried red pepper powder showed better preservative properties than sun dried pepper.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.72-77
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• 2001

The effect of gamma-irradiation on the microbiological and general quality changes of the kochujang(Korean hot pepper paste) was studied. Kochujang was prepared, irradiated at 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for twelve weeks. The results showed that the Bacillus were decreased by 5 log cycles with dose of 20 kGy with 3.94 kGy of $D_{10}$ value. Yeast and Lactobacillus cells were nearly eliminated by 10 kGy. The formation of $NH_2-nitrogen$ and reducing sugar, enzyme activity, acid production and browning were not affected by gamma irradiation. Therefore, it was considered that the kochujang treated with gamma irradiation maintained better microbial quality than that of the control with storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.185-190
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• 2003

The effects of pine needle extract and horseradish on the growth of Vibrio isolated from crab and flat fish were investigated. The isolated Vibrios were identified as Vibrio parahaemolyticus HY I and V. vulnificus FST I by Api 20E kit. The growth of V. parahaemolyticus HY 1, V. vulnificus FST I and V. perahaernolytich ATCC17802 were inhibited in tryptic soy broth (TSB) containing 1% pine needle ethanol extract. The growth of the Vibrios was more 2 log inhibited in TSB containing 1% pine needle extract and 1% horseradish than in TSB containing 1% horseradish alone. Viable cells of tile Vibrios were decreased more rapidly about 2~3 log in soysauce containing 1% pine needle extract and 1% of horseradish than in soysauce and in soysauce containing 1% horeseradish. Sensory quality of horseradish sauce containing 1% of pine needle extract was similar to that of horseradish sauce (p<0.05).

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.100-100
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• 2018

물 고추냉이는 십자화과의 숙근성 다년생 초본식물로서 일본과 대만 등에서 재배되며 세계 여러 나라에서 식품, 가공원료, 향신료, 의약소재 등으로 이용되고 있다. 우리나라에서는 철원과 무주 등에서 재배되고 있으나 재배환경 및 기술의 한계로 규모와 생산량은 매우 저조한 실정이다. 따라서 본 연구는 물 고추냉이 순환 베드시스템 개발을 위한 기초연구로 수행되었다. 마사토의 높이와 고랑의 유무에 따라 3개 베드 (A-마사토 높이 4.0cm, 고랑 있음, B-마사토 높이 5.5cm, 고랑 있음, C-마사토 높이 7.0cm, 고랑 없음)로 시험하였다. 물 고추냉이의 생장량과 식물체 내의 양분 분석(질소, 인산, 칼륨)을 분석하였다. 그 결과 베드 높이가 가장 낮고(4cm) 고랑이 있는 베드에서 생장량이 가장 우수하였고 마사토 높이가 가장 높은(7cm) 처리구보다 생장량이 2배 이상 증가하였다. 전체적으로 엽장보다 엽폭이 길었고 심장형 잎의 특성을 그대로 나타내었다. 식물체 내의 양분 분석 결과 처리구 별로 질소, 인산, 칼륨의 함량 차이가 크게 나타났다. A 베드에서 질소 4,150, 인산 500, 칼륨 1,500ppm 에 비하여 C 베드는 질소 730, 인산 120, 칼륨 700ppm 정도로 낮았다. 대조구의 동일 지역, 동일 기간의 계류지 하우스재배(데이터 미발표)에 비해 순환식 베드 재배가 우수하였고, 특히 A 베드에서 가장 우수하여 절수, 2단 재배 등의 예상되는 효과를 감안할 때 물 고추냉이 순환식 베드 재배의 가능성이 충분하다고 판단된다.

• Korean journal of applied entomology
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• v.40 no.3
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• pp.253-258
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• 2001

Biological control of thrips with Orius strigicollis Poppius was evaluated in a hot pepper greenhouse. To study the biological control strategy of thrips on hot pepper grown in greenhouse, three plots were established: natural enemy removed plot(CNT), pesticide treated plot(PAT) and O. strigicollis released plot with no pesticide application (NRT). The nymphs of O. strigicollis were found on the leaves of lower stratum in CNT and NRT at 13 days after the first release. The density of thrips was suddenly dropped and maintained at low level since 15 day after transplanting in NRT. The densities of thrips on hot pepper flowers was also maintained at much less level in NRT than in CNT. The thrips and O. strigicollis, which were aggregated in flowers, may have resulted in improved predator searching. Average damage indices of CNT, PAT and NRT were 0.31, 0.05 and 0.08 and the percentage of damaged fruit were 80.0, 17.1 and 24.8% respectively. The damage index and percentage of damaged fruit of NRT was slightly higher than PAT, but very lower than CNT. The introduction of the adults of O. strigicollis, which was the biological control agent for the control of thrips, was effective on hot pepper.