• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.6
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• pp.556-563
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• 1994

To compare the tolerance of crops to acid rain of simulated acid rains(SAR) of three pH levels (3.0, 4.5, and 6.0) were applied to rice, corn, soybean, adzuki bean, hot pepper, tomato, sesame, barley, wheat, Chinese cabbage, radish, lettuce, and spinach for 30 days from 20 days after emergence at two-day interval with 10mm at a time. No visual damages were observed. Also, no alteration of ultrastructure was observed although some lightly stained lipid granules were observed in the chloroplasts of sesame, soybean, and adzuki bean at the SAR treatment of pH 3.0. As pH of SAR decreased, chlorophyll content increased in adzuki bean, decreased in rice, tomato, and spinach, and similar in the other crops. Photosynthetic activity of adzuki bean increased, while decreased in Chinese cabbage and barley as pH of SAR decreased, and similar in other crops. Concentration and uptake of N were not affected by SAR treatments in all crops except tomato and barley. When a strong SAR of pH 2.0 was applied, rice, corn, sesame, tomato, barley, and wheat were relatively tolerant, while adzuki bean, hot pepper, soybean, Chinese cabbage, lettuce, radish, and spinach were susceptible in terms of visual damages.

• Journal of Environmental Health Sciences
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• v.31 no.1
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• 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 Environmental Agriculture
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• v.23 no.3
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• pp.158-169
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• 2004

For the improvement of gas chromatographic analysis of multiple pesticide residues in green pepper, lettuce and Chinese cabbage, multiresidue test mixtures (MRTMs) of 10 groups (ECD 5 groups and NPD 5 groups) and a recovery test mixture (RTM) of 18 compounds (11 compounds for ECD and 7 compounds for NPD) were established based on retention time and response to relevant detectors. A new extraction solvent (acetone: acetonitrile=1 : 9) and a clean up eluent (hexane: dichloromethane : acetonitile = 50 : 48.5 : 1.5) for solid-phase extraction (SPE) cartridge were selected to test two types of multiresidue methods (MRM I and MRM II). MRM II provided high recovery better than MRM I when RTM was tested Recovery experiment with MRTMs which was conducted using MRM II resulted in that more than seventy percents of compounds were recovered in the range of $50{\sim}140%$, while 9% of compounds were over 140% of recovery and only $7{\sim}8$ compounds failed to detect. MRM II, an improved method, could be employed for screening residues of 190 pesticides in those vegetables.

• 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.

• Korean journal of applied entomology
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• v.25 no.3 s.68
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• pp.129-132
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• 1986

Colonizing aphid species on Chinese cabbage, radish, red pepper and cucumber and their seasonal fluctuations were investigated without insecticide treatment during $1982{\sim}1984$ at an experimental farm in Suweon. The major species among the colonizing aphids in each crops were Myzus persicae (Sulzer) and Lipaphis erysimi (Kaltenbach) on Chinese cabbage and radish; M. persicae (Sulzer) and Aphis gossipii Glaver on red pepper; and A. gossipii Glover on cucumber, respectively. Over 200mm of rainfalls within a 10-day period reduced the aphid populations drastically. Relative abundance of the two major aphids on Chinese cabbage and radish, and on red pepper showed inverse relationships between the spring and autumn densities within the same year.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.4
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• pp.312-316
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• 1993

This experiment was conducted to increase the utility of paddy field in southern part of Korea. Six cropping patterns were tested 4 times with a cycle of two years from 1985 to 1992. The variation of yield, gross profit and income among years were evaluated. The variation of yield among years in red pepper, garlic and chinese cabbage was higher than that of cucumber, sweet corn and potato in tested crops. The income was higher in chinese cabbage, garlic and red pepper, and the variation of income among years was lower in peanut and chinese cabbage than that of other crops. The income in cucumber-chinese cabbage-green pea-rice pattern and sesamegarlic-rice pattern was higher than the other cropping patterns, but the variance of income among years in the cropping pattern of cucumber-chinese cabbage-green pea-rice was the highest among the tested cropping patterns.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.93-108
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• 1994

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.

• Journal of Microbiology and Biotechnology
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• v.26 no.9
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• pp.1542-1550
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• 2016

This is the first report that paromomycin, an antibiotic derived from Streptomyces sp. AG-P 1441 (AG-P 1441), controlled Phytophthora blight and soft rot diseases caused by Phytophthora capsici and Pectobacterium carotovorum, respectively, in chili pepper (Capsicum annum L.). Chili pepper plants treated with paromomycin by foliar spray or soil drenching 7 days prior to inoculation with P. capsici zoospores showed significant (p < 0.05) reduction in disease severity (%) when compared with untreated control plants. The disease severity of Phytophthora blight was recorded as 8% and 50% for foliar spray and soil drench, respectively, at 1.0 ppm of paromomycin, compared with untreated control, where disease severity was 83% and 100% by foliar spray and soil drench, respectively. A greater reduction of soft rot lesion areas per leaf disk was observed in treated plants using paromomycin (1.0 μg/ml) by infiltration or soil drench in comparison with untreated control plants. Paromomycin treatment did not negatively affect the growth of chili pepper. Furthermore, the treatment slightly promoted growth; this growth was supported by increased chlorophyll content in paromomycin-treated chili pepper plants. Additionally, paromomycin likely induced resistance as confirmed by the expression of pathogenesis-related (PR) genes: PR-1, β-1,3-glucanase, chitinase, PR-4, peroxidase, and PR-10, which enhanced plant defense against P. capsici in chili pepper. This finding indicates that AG-P 1441 plays a role in pathogen resistance upon the activation of defense genes, by secretion of the plant resistance elicitor, paromomycin.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).