• The Korean Journal of Mycology
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• v.19 no.3
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• pp.231-237
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• 1991

This study was conducted in order to find out biological control of sesame wilt and blight caused by Fusarium of oxysporum f. sp. vasinfectum and Phytophthora nicotianae var. parasitica by using Streptomyces spp. Two sesame pathogens, Fusarium oxysporum f. sp. vasinfectum and Phytophthora nicotianae var. parasitica were purely isolated from diseased sesame plants of the field. Streptomyces species were isolated from 72 soil samples collected from red pepper and sesame uplands in Chungbuk and selected as antagonists according to the results of dual culture. The selected Streptomyces isolates such as St-11 and St-20 were confirmed their antagonistic effect through mycelial inhibition zone and inhibitory effects on the mycelial growth of the pathogens by culture filterate of the antagonists. Inhibitory effects on the conidial germination of Fusarium oxysporum vasinfectum and Phytophthora nicotianae parasitica by the antagonists were also tested in addition to mycelial Iysis. The antagonists St-11 and St-20 showed inhibitory effect on growth of sesame seedlings after seeds soaked in the suspension. Effect of soil inoculation with antagonist St-11 showed 40 to 78 percent of control effect for two diseases in comparison with control under greenhouse.

• Journal of Biosystems Engineering
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• v.26 no.3
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• pp.287-294
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• 2001

The geometrical and physical properties of red peppers were studied for proper design of a red pepper processor. Mass, volume, roundness and compactness of red peppers were calculated from digital images. They were compared with real data and the relations of them were suggested. Roundness of red peppers was ranged from 0.2 to 0.5 and the average value was 0.349. Compactness of red peppers was ranged from 25 to 50 and the average value was 37.1. The regression equations to calculate the volume and mass of red pepper were obtained as y$\_$v/$\_$=/0.553$\varkappa$$_1$+1.441$\varkappa$$_2$-1.013$\varkappa$$_3$(R=0.95) and y$\_$m/=0.252$\varkappa$$_1$+0.938$\varkappa$$_2$-0.499$\varkappa$$_3$-1.5112 (R=0.93), y$\_$v/:volume(㎤), y$\_$m/:mass(g), $\varkappa$$_1$: perimeter(cm), $\varkappa$$_2$: area(㎠), $\varkappa$$_3$: length of major axis(cm), respectively. The direction for aligning the red pepper in a machine processing was easily and perfectly recognized. The response time for digital image processing has to be reduced for more efficient operation. HSI and YIQ values could be useful for recognizing the red pepper from background.

• Research in Plant Disease
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• v.22 no.1
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• pp.55-58
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• 2016

A Cucumber mosaic virus (named CMV-Tr1) isolated from the white clover (Trifolium repens) showing mosaic and malformation that found in a pepper field. Cucumber mosaic virus was identified through confirmation with PT-PCR, PCR-restriction fragment length polymorphism, and sequence analysis of coat protein (CP) gene. CMV-Tr1 mosaic symptom on the upper leaves of five tobacco species including Nicotiana benthamiana, Cucumis sativus, Physalis angulata, and Solanum lycopersicon. In Chenopodium quinoa and Vigna unguiculata the isolate showed local lesions in inoculated leaves. CMV-Tr1 compared with CMV-As in the sequence identity of CP gene. CMV-Tr1 showed 98.9% and 99.5% homologies at nucleotide and amino acid levels, respectively. Phylogenetic analysis of the CP gene indicated that CMV-Tr1 belongs to the CMV subgroup IB base on the CP. To our knowledge, this is the first report of CMV in T. repens in Korea.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.285-293
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• 2020

This study was conducted to monitor the residual pesticides on red pepper powder produced in five regions, which are the major producers of red pepper in Korea, such as Ham-pyeong, An-dong, Yeong-yang, Yeong-gwang, and Cheongyang from 2015 to 2016. Residual pesticides were detected on all samples. Among the 286 pesticides tested, 58 pesticides were detected, with the most frequently detected being chlorfenapyr (93.7%). Twelve types of pesticides (chlorfenapyr, cypermethrin, chlorpyrifos, pyraclostrobin, cyhalothrin, tebuconazole, bifenthrin, deltamethrin, fenvalerate, lufenuron, azoxystrobin, and indoxacarb) were detected in all regions, and 14 types of pesticides were used only in certain regions. An analysis of the residual pesticides showed that none of the pesticides detected exceeded the MRL (Maximum Residue Limits). The Positive List System (PLS) requirements were applied to eight pesticides that had no set MRLs. 0.01 mg/kg (PLS requirements) was exceeded in 12 cases. A comparison of the estimated daily intake (EDI) of pesticides with the acceptable daily intake (ADI) to access their risk revealed %ADI values of 0.001-0.756. Carbofuran showed the highest (0.756%), but most pesticides were below 1%. The results show that residual pesticides in red pepper powder are at safe levels.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.167-174
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• 2012

In this study, the changes in the quality characteristics of $Kimchi$ added with fresh red pepper ($Capsicum$ $annuum$ L.) was investigated during 5 months of fermentation at $2^{\circ}C$. The moisture content of $Kimchi$ increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of $Kimchi$ containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of $Kimchi$ containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the $Kimchi$ containing the fresh red pepper and the control in the sensory evaluation.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

• Korean Journal of Environmental Agriculture
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• v.25 no.2
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• pp.109-117
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• 2006

Photoinhibition and photoprotection of PSII in the leaves of hot pepper (Capsicum annuum L.) grown in Hoagland solution and Tap water were compared. Though changes in the rates of $O_2$ evolution as a function of photon fluence rate (PFR) were comparable, the rates of respiration in the dark was 3 times higher in the Hoagland solution grown leaves than in the Tap-water grown ones. Compared to Hoagland solution grown plane, PSIIs of Tap water grown pepper leaves were more susceptible to photoinhibitory light treatment. In order to inactivate functional PSII to the same extents, Hoagland solution grown plants required almost 2-fold high light $(1600{\mu}molm^{-2}s^-)$ treatment than those of Tap water $(900{\mu}molm^{-2}s^-)$. Interestingly, the remaining fraction of PSII in Hoagland grown pepper was able to survive under prolonged illumination in the presence of lincomycin, which probably means that the growth condition of plant seemed to have an effect on the recovery of PSII from light stress. When PSII was severly photoinactivated at a chilling temperature, recovery was observed only if the residual functional PSII were not inhibited with DCMU, Nigericin and MV during recovery. In conclusion, PSIIs grown in the Hoagland solution was more resistant to excess light than in the Tap water grown one and the recovery of PSII from photodamage was more efficient in Hoagland grown pepper leaves than Tap water grown one, which means that the increased dark respiration may play a important role in the protection of PSII from photoinhibition by helping repair photosynthetic proteins (in particular, the D1 protein of PSII) degraded by photoinhibition.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.306-320
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• 2015

This survey was carried out in 2014 to estimate the pesticide residue levels in commercial environment-friendly agricultural products in Seoul metropolitan area. Pesticide residues in 27 commodities were examined and analyzed using LC-MS/MS, which can simultaneously detect up to 85 pesticides. A total of 441 samples were collected and analyzed. Among the detected samples, the residue levels in 1.2% of organic agricultural products and 2.2% of pesticide-free agricultural products exceeded the maximum residue limits (MRLs); hence, 1.8% of the total samples exceeded the MRLs. The safety of the detected pesticides was assessed by monitoring the acceptable daily intake level (ADI) and acceptable dietary exposure (ADE) to the pesticides via consumption of the commodities. ADI and ADE are found to be 0.07728-9.46530% and 0.00141-0.17210%, respectively, which means that the residual pesticides in the environmental-friendly agricultural products in Korea are below the safe limit and therefore, pose no potential public health risks.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.891-896
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• 1995

In order to screen natural inhibitor of tyrosinase which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin, inhibitory effect of 129 edible plants and 15 chemical compounds on the in vivo melanin synthesis by mushroom tyrosinase was analyzed. Among leafy vegetables tested, radish bud, red chicory, Shepherd's purse and small green onion were found to have more than 50% tyrosinase inhibition effect in the descending order. Chinese radish and garlic in root vegetables, and nameko, shiitake and oyster mushroom in mushrooms, and teas showed also more than 50% inhibition effect. Among fruit vegetables tested, red pepper, Chinese quince and avocado were found to have more than 50% tyrosinase inhibition effect, while fruits generally showed low inhibitory effect. Medicinal plants which inhibit tyrosinase more than 50% were mume fructus>cinamomi ramulus>rubi fructus>mori cortex>biotae orientalis folium>puerariae radix, and herbs with more than 50% inhibitory effect were allspice>clove>mustard. In some chemical compounds tested, 4-hexylresorcinol, L-cysteine, glutathione, sodium bisulfite and kojic acid showed powerful inhibition effect on mushroom tyrosinase.