• Food Quality and Culture
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• v.1 no.1
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• pp.27-33
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• 2007

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

• Korean Journal Plant Pathology
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• v.14 no.4
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• pp.319-324
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• 1998

Induction of systemic acquired resistance (SAR) against phytophthora blight and pathogenesis-related (PR) protein accumulation by TMV infection in pepper plant (Capsicum annuum cv. Nockwang) were examined to understand the mechanism of the systemic acquired resistance in pepper plant. The zoospore suspension of Phytophthora capsici was inoculated on stem of pepper plant in which TMV-pepper strain had been inoculated on fully expanded upper leaves, and thephytopha blight incidence was examined. Both disease severity and lesion length of phytophthora blight were much smaller in TMV pre-inoculated pepper plant than in uninoculated control plants. The phytophthora blight incidence was decreased about 50% in the TMV pre-inoculated pepper, compared to the uninoculated control plant at 10 days after P. capsici inoculation. Accumulation of PR1 and PR5 proteins in intercellular fluid of TMV-inoculated and uninoculated upper leaves were monitored by immuno-blot with tobacco P1b and PR5a, antibody during induction of SAR. PR1 and PR5 were detected from 24 hours after TMV inoculation in both TMV-inoculated and uninouclated upper leaves, and increased rapidly in TMV-inoculation in uninoculated upper leaves were defoliated. PR5 could be detected upto 20 days after TMV inoculation in uninoculated upper leaves. These results suggest that TMV infection induces SAR against phytophthora blight in pepper plant, and that PR proteins are accumulated very rapidly during induction of SAR and maintained for quite long time in pepper plant.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.76-81
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• 2005

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropo-metric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting l0ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B$_2$ niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B$_1$ or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.05a
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• pp.922-924
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• 2015

Recently, the image processing technologies using the public media such as the film, TV, camera and advertisement have been rapidly developed. However, the deterioration occurs with the image in the process of data processing, transmission and storage, and the typical cause of such deterioration is the salt and pepper noise. Typical filters to remove the salt and pepper noise include CWMF(center weighted median filter) and AMF(adaptive median filter) but such filters bring more or less insufficient characteristics of noise removal and visual error as the noise density gets higher. Thus, this paper proposed the median filter which applied the local mask segmented to 4 areas in order to remove the salt and pepper noise effectively and used PSNR(peak signal to noise ratio) as a criterion of judgment.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.833-839
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• 2017

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.

• The Plant Pathology Journal
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• v.29 no.2
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• pp.201-208
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• 2013

Drought stress is one of the major yield affecting factor for pepper plant. The effects of PGPRs were analyzed in relation with drought resistance. The PGPRs inoculated pepper plants tolerate the drought stress and survived as compared to non-inoculated pepper plants that died after 15 days of drought stress. Variations in protein and RNA accumulation patterns of inoculated and non-inoculated pepper plants subjected to drought conditions for 10 days were confirmed by two dimensional polyacrylamide gel electrophoresis (2D-PAGE) and differential display PCR (DD-PCR), respectively. A total of six differentially expressed stress proteins were identified in the treated pepper plants by 2D-PAGE. Among the stress proteins, specific genes of Cadhn, VA, sHSP and CaPR-10 showed more than a 1.5-fold expressed in amount in B. licheniformis K11-treated drought pepper compared to untreated drought pepper. The changes in proteins and gene expression patterns were attributed to the B. licheniformis K11. Accordingly, auxin and ACC deaminase producing PGPR B. licheniformis K11 could reduce drought stress in drought affected regions without the need for overusing agrochemicals and chemical fertilizer. These results will contribute to the development of a microbial agent for organic farming by PGPR.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.666-668
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• 2016

Salt and pepper noise generally occurs due to errors in the transmission channel or sensors and it lowers the resolution of the image and causes visual errors. To remove this salt and pepper noise, SMF(standard median filter), which represents simple algorithm and excellent noise removal performance, is widely used. However preservation characteristics in the pitch areas of the image is rather lacking. Therefore to effectively restore images damaged by salt and pepper noise, the study suggested a multiple filter that applies filters differently according to size by applying noise density threshold value of local mask on noise signal, while preserving non-noise signal.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.409-411
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• 2016

Salt and pepper noise is caused by various causes such as camera malfunction, storage media memory error, and transmission channel error. Representative filters to remove salt and pepper noise include SMF(standard median filter), CWMF(center weighted median filter), and AMF(adaptive median filter). However previous filters have inadequate noise removal characteristics in high density salt-and-pepper noise environment. Therefore the study suggested a composite filter which, through noise evaluation, preserves original pixels when the central pixel is non-noise, and uses spatial weighted value mask and median when there is noise.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.691-693
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• 2017

As the modern society develops into the digital information age, the application field is gradually expanded and used as an important field. The image data is deteriorated due to various causes in the process of transmitting the image, and typically there is salt & pepper noise. Conventional methods for removing salt & pepper noise are somewhat lacking in noise canceling characteristics. In this paper, we propose a weighted filter using the histogram of the image damaged by salt & pepper noise and a spline interpolation method according to the direction of the local mask.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.681-683
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• 2017

In the digital information age, image processing is essential for various digital devices such as smart phones, cameras, and TVs. However, degradation occurs in analyzing, recognizing, and processing image data, and salt & pepper noise occurs. Therefore, in this paper, we applied linear interpolation method, newton interpolation method, lagrange interpolation method, and spline interpolation method to the image damaged by salt & pepper noise in order to find more effective interpolation method in salt & pepper noise environment, The methods were compared using the PSNR (peak signal to noise ratio).