• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.334-340
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• 2003

풋고추의 재배면적은 시설채소 면적이 증가하면서 연중 생산이 가능하게 되어 급속히 증가하고 있으며 신선 채소류에 대한 선호도가 늘어나면서 풋고추의 소비량이 늘어나고 있다. 2001년 현재 고추의 시설재배 면적은 5,517㏊로써 과채류 시설재배면적의 10%를 차지하고 있다. 재배지역별로는 경남, 전남, 광주, 충남지역이 전체 재배면적의 73%를 차지하고 있으며 풋고추는 시설재배로 대부분이 주산단지로 이루어져 있어 선별작업기계화가 요망되고 있다. 이와 같이 풋고추선별에 대한 기계화 요구도가 높은 반면 아직까지 풋고추의 선별작업은 전적으로 인력에 의존하므로 많은 노동력이 소요되며 작업능률이 낮고 육안에 의존하기 때문에 정확한 크기선별이 곤란한 실정이다. 또한 고추의 선별ㆍ포장에 소요되는 작업노력으로 인하여 주산지별로 선택ㆍ포장 작업의 기계화 요구도가 높다. (중략)

• Food Science and Preservation
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• v.22 no.4
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• pp.585-590
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• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for organic agri-foods. The present study aims to investigate the physicochemical quality characteristics and antioxidant activity of organic green peppers. The weight, length, moisture content, color (Hunter L, a, b) and hardness were measured for the quality characteristics. In addition, the DPPH, ABTS radical scavenging activities and total phenolic contents were analyzed for the comparison of antioxidant activities between organically and conventionally grown green peppers. The weight and length of the organically grown green peppers were lower than those of the conventionally grown ones. The moisture content of the organically and conventionally grown green peppers was similar. The L and b values of the organically grown green peppers were higher than those of the conventionally grown ones. The DPPH radical scavenging activity of the organically grown green peppers (62.86%) was higher than that of the conventionally grown ones (51.06%). The total phenolic content of the organically grown green peppers was higher than that of the conventionally grown ones, however, there was no significant differences between organically and conventionally grown green peppers (p<0.05). Further studies would be recommended for the evaluation of other characteristics such as flavor, taste, and bioactivity compounds between organically and conventionally grown green peppers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.727-732
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• 2012

The goal of this study is to determine the activities of antioxidants and antiglycation from the extracts of various Capsicum annum (known as pepper) ethanolic extract (CAE). We tested the extracts of Capsicum annum seeds and pericarps using 70% ethanol. The CAE showed antioxidant activities in a 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay, 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging assay, ferric-reducing antioxidant power assay, total flavonoid content, and total polyphenol content. Also, the physiological activities of CAE on glycation inhibition activities, anti-${\alpha}$-glucosidase activities, and tyrosinase activities were measured. As a result, green and red Capsicum annuum seeds show higher levels of antioxidant activities. In addition, the physiological activities are also more effective in the seeds than in the plant pericarps. A radar chart proves that antioxidants and physiological activities are more effective coming from the seeds. And the red Capsicum annuum seeds are more effective than the green ones.

• 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.

• Food Science and Preservation
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• v.5 no.3
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• pp.207-210
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• 1998

To prolong the shelf life of green chili pepper, packaging films such as 30 $\mu\textrm{m}$ low density polyethylene(LDPE), 20 $\mu\textrm{m}$ perforated polyolefin (SM250), 30 $\mu\textrm{m}$ cast polypropylene (CPP) and 15 $\mu\textrm{m}$ polyolefin (MPD) were used. LDPE showed a suitable gas concentration which consisted of 3-5% O$_2$ and below 5% CO$_2$for keeping quality of green chili peppers after 10 days. Though weight loss was 9.3% for SM250 after 5 days, others showed below 2.0% weight loss after 40 days. Green chili peppers inside CPP package revealed a great decrease in ascorbic acid content after 30 days. SM250 showed a less total microbial count among packages, but there was no great differences among packages.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.142.2-142
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• 2003

본 연구에서는 풋고추, 대파와 깻잎에 물리적인 장해를 주지 않고 저장성을 향상시킬 수 있는 열처리 조건을 설정하고, 열처리한 채소의 MAP에 적합한 포장재를 검색하기 위한 실험을 수행하였다. 대파를 55$^{\circ}C$ 온수에서 1분 침지하고, 풋고추와 깻잎은 5$0^{\circ}C$ 온수에서 10초와 5초 각각 침지하면 저장 중 관능적 품질이 비열처리한 대조구보다 우수하게 나타났다. 열처리한 채소의 호흡속도는 비열처리 채소에 비하여 30~45%정도 상승하였다. 열처리 채소의 MAP에 적합한 포장재를 검색하기 위하여 기체 투과도가 서로 다른 포장재 LDPE, CPP, PD900, MPD2055, SM60에 열처리한 채소를 포장한 후 1$0^{\circ}C$에서 4주간 저장을 하였다. 포장 표면에 5mm의 구멍을 뚫은 대조구와 핀홀이 있는 SM60은 저장 2주 이후 부터 중량감소가 심하게 일어났다. 깻잎은 포장내부의 $CO_2$ 농도가 높게 유지되는 CPP에 포장할 때, 저장 2주부터 $CO_2$ 장해로 인하여 표면의 갈변과 연화가 심하게 일어났으며, 풋고추는 저장 3주부터 표면의 색상이 약간 붉은 색을 나타내기 시작하였다. 열처리 풋고추와 깻잎을 MDPE 포장에 저장을 하면 각각 저장 4주와 3주까지는 시장품질의 한계선으로 신선도가 유지되었다. 그러나 대파는 포장 내부의 $CO_2$ 농도가 높은 CPP에 포장할 경우 발근이 억제되며 저장 4주까지 시장품질 이상을 유지하였다.

• Food Science and Preservation
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• v.8 no.3
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• pp.264-268
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• 2001

Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.206-206
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• 2003

피클(pickles)은 구미 각국에서 널리 애용되는 침채류이다. 수확한 농산물의 신선도를 유지하면서 장기보관 하기 위해 만들어진 것으로 여러 가지 방법이 시도되어 왔고, 동양에서는 높은 습도로 인한 곰팡이 증식을 억제하기 위하여 소금 절임 방법이 발달되었으며, 건조한 기후의 유럽에서는 세균번식을 억제하기 위하여 식초절임이 발달하였다. 피클이란 채소 또는 과실류를 소금, 식초 또는 여기에 향신료 등을 넣은 것에 절인 것을 총칭하는 것으로, 주로 오이, 컬리플라워, 양파, 미숙 토마토 등을 원료로 사용한다. 본 연구에서는 피클의 특징인 아삭아삭함을 유지하면서, 피클의 신맛과 한국 전통식장아찌를 혼용한 염장피클로, 기능적 특성을 가진 허브를 첨가하여 현대인에게 오는 성인병의 예방과 기능성 식품에 부가 가치를 높이고자 하며, 또한 피클 제조를 위한 고추의 품종 선정을 위한 기초 실험을 하고자 함에 있다. 풋고추, 청양고추, 꽈리고추 등 품종을 달리하여 제조한 고추피클의 숙성기간 중 품질특성을 실험하였다. 염도변화는 모든 품종에서 숙성기간이 길어질수록 염도가 낮아졌으며, 숙성이 완료되는 시점인 25일경에는 풋고추 2.95%, 청양고추 2.68%의 염도 변화를 보였다. pH변화는 세 품종간에 차이는 없는 것으로 보여졌으며, 숙성기간에 따른 차이도 거의 없는 것으로 나타났다. 고형분함량은 풋고추와 꽈리고추가 비슷한 경향을 보였고, 청양고추가 다소 높았다. 적정산도의 변화는 세 품종간에 차이는 없었지만, 숙성이 진행될수록 증가하는 경향을 보였다. 탁도변화는 꽈리고추가 가장 낮았고, 청양고추가 가장 높았으며, 숙성이 진행될수록 모두 탁해지는 경향을 보였다. 또한 피클의 경도변화는 풋고추는 0일에 45.12g 청양고추는 56.68g, 꽈리 고추 42.12g의 경도를 보였으며, 숙성최종단계인 25일에는 풋고추 20.33g, 청양고추 25.12g, 꽈리고추는 17.81g으로 꽈리고추의 경도가 가장 낮았고, 청양고추는 세 품종 중에서 가장 높은 것으로 나타났으며, 세 품종 모두 숙성이 진행될수록 경도가 현저히 낮아지는 것으로 나타났다.

• Applied Biological Chemistry
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• v.30 no.1
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• pp.65-70
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• 1987

In Girder to measure the pressure and weight decrease of drying sample during the vacuum drying process of food, sensing devices were designed and constructed with strain gauge. Microcomputer based vacuum drying system was made up of these devices interfaced to apple II microcomputer. The electrical output signal from vacuum sensor which constituted with Bourdon tube whereon strain gauge attached were digitalized and input to microcomputer through the MC 6821 interface I.C. chip. The relationship between read-out digital value (D) from microcomputer and readings of vacuum gauge (P, mmHg) was P=-146.136+3.620D'(r=0.9994) The pressure control of vacuum dryer was successfully conducted in the range of $400{\sim}600\;mmHg$ accuracy. The digitalized load cell output (D) could be correlated with the real weight (W, g) as W=-14,000+0.585D (r=0.9998) Drying curves of green red pepper under $64^{\circ}C$, $400{\sim}600\;mmHg$ was similar to those of red pepper and differently affected by the degree of vacuum pressure but was varied according to their shape (cut or whole). Moisture movement of green red pepper during the vacuum drying process was fitted to Page model. The empirical equations obtained were $M-M_e/M_o-M_e={\exp}\;(-0.0673{\theta}^{1.177})$ and $M-M_e/M_o-M_e={\exp}\;(-0.0655\;{\theta}^{1.477})$ for whole and cut green red pepper, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.387-396
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• 2018

This study examined the instability factor of real income and net profits of Chung-yang Green Pepper Farm through an analysis of the operating costs. Furthermore, this paper suggests a plan for stabilizing the price by shipment adjustments resulting from an analysis of the price elasticity by A Linear Approximated Inverse Almost Ideal Demand System (LA/IAIDS). The income instability factor of the farm based on an analysis of the operating costs was attributed to the unexpected loading of utility expenses and collapse of the price due to oversupply at a specific point in time. On the other hand, this is insufficient to completely explain the income instability factor of Chung-yang Green Pepper Farm because a price collapse does not include the monthly price changes. An analysis of the price and scale flexibility of Chung-yang Green Pepper Farm by monthly data showed that annual farm net yield increases by 1.21% due to a 2.21% increase in price if the shipment quantity is reduced to 1% a year. In summary, a plan that supports the farm price received through declining shipments in winter is effective in stabilizing the income of farms. Because Chung-yang Green Pepper in Gyeongnam region has an especially high market share of 82.5%, the prices and income of Gyeongnam Chung-yang Green Pepper farms can be stabilized effectively if they form an association of producers around the Gyeongnam region and adjust the shipment.