• The Plant Pathology Journal
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• 제37권3호
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• pp.307-314
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• 2021

Pepper (Capsicum annuum L.) is an important agricultural crop worldwide. Recently, Colletotrichum scovillei, a member of the C. acutatum species complex, was reported to be the dominant pathogen causing pepper anthracnose disease in South Korea. In the present study, we isolated bacterial strains from rhizosphere soil in a pepper field in Gangwon Province, Korea, and assessed their antifungal ability against C. scovillei strain KC05. Among these strains, a strain named BS1 significantly inhibited mycelial growth, appressorium formation, and disease development of C. scovillei. By combined sequence analysis using 16S rRNA and partial gyrA sequences, strain BS1 was identified as Bacillus velezensis, a member of the B. subtilis species complex. BS1 produced hydrolytic enzymes (cellulase and protease) and iron-chelating siderophores. It also promoted chili pepper (cv. Nockwang) seedling growth compared with untreated plants. The study concluded that B. velezensis BS1 has good potential as a biocontrol agent of anthracnose disease in chili pepper caused by C. scovillei.

• Horticultural Science & Technology
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• 제29권4호
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• pp.317-325
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• 2011

This study was conducted to examine the effect of supplemental lighting on the growth and yield of hydroponically grown sweet pepper (Capsicum annuum L. cv. sprit) under low levels of natural light in winter. The plants were treated with natural light only (control), 3-hour supplemental lighting before sunrise, after sunrise and after sunset with high pressure sodium (HPS, 400W). As the result of these three treatments, the supplemental lighting promoted photosynthesis in the low light intensity condition and particularly photosynthesis was more active right after sun rise in the morning, 1.5-$3.0{\mu}molCO_2{\cdot}m^{-2}{\cdot}s^{-1}$ comparing to those of supplemental lighting after sunset, 0.5-$1.5{\mu}molCO_2{\cdot}m^{-2}{\cdot}s^{-1}$. Transpiration rate and stomatal conductance sharply increased with supplemental lighting after sunrise then they decreased again after turning the lights off. Stomatal size was observed $32.2{\mu}m^2$ after supplemental lighting, whereas the size of the natural light was almost closed at $7.7{\mu}m^2$. The average plant height of sweet papper cv. spirit was 185 cm before sunrise, 188 cm after sunrise and 208 cm after sunset with supplemental lighting for 3hours while the control was 171 cm. With supplemental lighting a better number of fruit set per plant was measured 4.3 before and after sunrise, 3.7 after sunset but 2.6 in the control. Interestingly, there were no significant differences in the sugar content ($^{\circ}Brix$) degree between treatment of supplemental lighting, whereas slight differences between seasons were seen. The marketable fruit yield of sweet pepper (cv. spirit) was $116.0kg{\cdot}ha$ with supplemental lighting, whereas the control (natural light only) was $75.8kg{\cdot}ha$. Despite of spending electricity and depreciation cost, the economic analysis showed net income with supplemental lighting after sunrise was 51% higher than control treatment in cv. spirit.

• Journal of Bio-Environment Control
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• 제18권4호
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• pp.420-424
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• 2009

This experiment was executed to investigate the effect of the carpenter bee as a pollinator on the fruit set increment of sweet pepper in summer hydroponics in the alpine area of Gangwon province, Korea. Where the number of fruit sets were increasing during the treatment of pollination by the carpenter bee, total yields during the whole growing period were not different. The number of seeds per fruit in the treatment of the carpenter bee increased more than that in the control by 7.3 percent increment, but the percentage of blossom-end rot increased. As fruit weight range of SS size (below 120g) decreased and that of L size (from 181g to 210g) increased by the pollination treatment, so the percentage of standardized products for the export to Japan improved. Therefore this result was effective for the fruit production of high quality for the export to Japan and it will be necessary for further study on the method of reducing blossom-end rot to be done.

• Korean Journal of Food Science and Technology
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• 제36권1호
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• pp.25-31
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• 2004

Characteristics of good-quality red pepper powder produced using $N_{2}$-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of $N_{2}$-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder ($0.584{\pm}0.001$) was significantly lower than sun-dried ($0.848{\pm}0.001$) and $N_{2}$-circulated low temperature-dried products ($0.832{\pm}0.002$. Use of $N_{2}$-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of $N_{2}$-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using $N_{2}$-circulated low-temperature drying method have the best quality among all samples tested.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.487-494
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• 1993

In order to establish a fully automatized pest control in the a greenhouse , the authors developed a prototype of microcomputer installed spraying vehicle which traveled along the furrows. Since a power sprayer mounted on the vehicle was driven by gasoline engine, plants grown in the greenhouse might be injured by the gas exhausted from the engine. Thus , effects of exhausted gas on photosynthetic rate and the shedding of flowers and buds of plants were examined. At first, effects of exhausted gas on photosynthetic rate of potted sweet pepper (Capsicum annuum L.) and eggplant(Solanum melongena L.) plants were examined. In a closed vinyl house the engine was operated for 5 minutes and plants were exposed to the gas for 2hours in the daytime on a fine day. Photosynthetic rate did not significantly decreased by the treatment in both species. Secondly, effects of ehtylene on the shedding of flowers and buds of sesame (Sesamum indicum L. ) were examined. In the closed and partiall opened vinyl house, the engine was operated for 5 minutes and potted sesame plants were exposed to the gas for 12 hours in the night. In partially opened vinyl house, ethylene concentration decreased to 0 ppm 3 hours after the engine was stopped and flower and bud did not shed. In contrast, when vinyl house was closed ethylene concentration was 0.75 pm even 12 hours after the engine was stopped and flowers and buds shed markedly and epinasty was observed in upper young leaves. As mentioned above , it was revealed that injury of plants in the greenhouse caused by the gas exhausted from a gasoline engine could be prevented by providing suitable ventilation.

• Korean Journal of Organic Agriculture
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• 제7권1호
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• pp.137-146
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• 1998

Various rhizobacteria was isolated, and was bacterialized into the substrates to clarify the plant growth promoting effects of rhizobacteria on the early growth of red peper seedlings. Total 125 bacterial isolates were primarily isolated and purified from the soils in greenhouse. And four strains were finally screened, based on the antifungal activities against Fusarium sp., Pythium sp. and Rhizoctonia sp. of red pepper plants. The strongest antifungal strain RB 109 has a antagonistic activity against Fusarium sp., Pythium sp. and Rhizoctonia sp. in terms of 66.0%, 65.0% and 66.1%. Early growth of red pepper seedlings was promoted, when cultured solution of rhizobacteria RB 109 was bacterialized into the substrates. Antifungal rhizobacteria RB 109 was identified as Pseudomonas sp. related strains, which has a similarity of 82% to the Pseudomonas sp.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 한국농업기계학회 2017년도 춘계공동학술대회
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• pp.43-43
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• 2017

종자산업은 농작물 생산에 중요한 역할을 끼치는 좌우하는 요소 중에 하나로, 우량종자의 확보는 농작물 수급에 중요한 역할을 하는 농업부문의 원천산업이다. 오이 녹반 모자이크 바이러스(CGMMV)는 박과류에 가장 많은 피해를 끼치는 바이러스로 종자전염을 방지하고, 우량종자의 공급을 위해서는 감염종자와 비 감염종자의 판별은 필수적이다. 이에 본 연구에서는 초분광 영상 시스템을 이용하여 수박종자의 CGMMV의 감염 및 비 감염종자를 판별할 수 있는 기술을 개발하고자 하였다. 본 연구에서 사용된 바이러스 감염 종자는 CGMMV 바이러스 감염 수박종자를 사용하였으며, 생산된 종자를 초분광 영상 시스템을 통해 스크린 후, RNA를 추출하여 PCR분석법으로 바이러스의 감염유무를 확인하였으며, 이후 바이러스의 감염유무와 획득된 스펙트럼을 비교 분석하여 판별모델을 개발하고 이를 선별 시스템에 적용하였다. 모델개발에 사용된 초분광 영상 기술은 초분광 SWIR(Shortwave infraed : 1000-2500nm)영상 기술이 다. 획득된 초분광 SWIR 영상을 분석한 결과 바이러스 감염 종자가 유의미한 정확도로 판별이 되는 것으로 나타났다. 초분광 SWIR 영상기술이 바이러스 감염종자와 비감염종자를 비파괴적으로 선별하는데 효과적으로 적용이 가능할 것으로 판단된다.

• The Korean Journal of Pesticide Science
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• 제13권1호
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• pp.45-53
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• 2009

An antagonistic bacterial strain KLF01 was isolated from rhizosphere of tomato and identified to be Lactobacillus sp. by biochemical and genetic analysis. This strain showed antagonism against the used plant pathogenic bacteria like Ralstonia solanacearum, (bacterial wilt), Xanthomonas axonopodis pv. citri, (Citrus canker), Xanthomonas campestris pv. vesicatoria (Bacterial spot), Eriwinia pyrifoliae (Shoot-blight) and Eriwinia carotovora subsp. carotovora group (Potato scab) through agar well diffusion method. In planta test done by drench application of strain KLF01 $(4{\times}10^8 cfu/ml)$ into the experimental plot containing tomato (Solanum lycopersicum L.) cultivar 'Lokkusanmaru' and red pepper (Capsicum annuum L.) cultivar 'Buja' plants, in pot test post-inoculated with the plant pathogenic bacteria, R. solanacearum significantly reduced the disease severity, compared to the non-treated plants.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제53권5호
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• pp.694-698
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• 2020

The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.

• Korean journal of food and cookery science
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• 제30권5호
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• pp.588-595
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• 2014

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.