• Korean Journal of Soil Science and Fertilizer
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• v.41 no.3
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• pp.153-157
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• 2008

This study was conducted to select some effective organic materials for supplying mineral nutrients at the later red-pepper growing period under organic farming system, and to evaluate the application effect. Nutritional characteristics of organic materials, nitrogen release pattern during liquefying the selected organic materials, and crop growth were examined. Among 18 organic materials, meals such as soybean, rapeseed, cottonseed, and sunflower seed except for gluten had greater nitrogen content. Total nitrogen content liquefied solution of the mixture of organic materials and molasses or yogurt was measured after 7 days of the liquefying, thereafter, the mixture of rapeseed meal and yogurt showed the highest nitrogen, reaching about $3,000mg\;L^{-1}$. Selected liquid manure, mixture of rapeseed meal and yogurt, was applied 8 times to red-pepper plants with fertigation or foliar application. Total nitrogen of leaves at 150 days after transplanting was the highest (4.4%) in the treatment of foliar application of the selected liquid manure, whereas shoot dry weight and fresh fruit yield were the greatest in the treatment of fertigation.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.355-362
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• 2016

This study was carried out to investigate the effects of rain-shelter types on growth, and fruit quality of red pepper (Capsicum annuum, 'Kemmaru') cultured in paddy. Applied rain-shelter types were outfield (control), simple rain-shelter plastic house with 2 rows (2R), simple rain-shelter plastic house with 4 rows (4R), and perfect plastic house (House). The plant height was the highest in Houses treatment. There was no difference in leaf length and width among the rain-shelter treatments. The fresh and dry weight of red pepper was high in order of House > 4R > 2R > Control. The ASTA value is irregular tendency among the treatments. Hunter's color value 'a' and 'b' was not different from among the treatments. Phytophthora blight, powdery mildew, bacterial spot were not occurred in all of treatments, and Anthracnose was only occurred in control. Mite, Microcephalothrips abdominalis, and Bemisia tabaci were not occurred in all of treatments, and aphid, Helicoverpa assulta, and virus were occurred all of treatments as same degree. Our results will provide rain-shelter cultivation of red pepper can be increase dry yield and decrease disease and insects.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.5
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• pp.369-376
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• 2007

This experiment was carried out to investigate optimum conditions of coir-based substrates for the red pepper plug seedlings. Eleven different coir based substrates prepared by mixing of coir, vermiculite, rice hull, perlite, zeolite, mixed at different ratios were tested. The physical and chemical properties of the substrates were analyzed by the CEN (European committee for standardization) method. Fresh and dry weights of shoot and root, leaf area, root length, and T/R ratio (dry shoot weight/dry root weight) were determined at 55 days after sowing. The results showed that the growing media CRZ 8(coir:rice hull: vermiculite=8:1.9:0.1) and CVSZ 6(coir:silver vermiculite: zeolite=6:3.9:0.1) can successfully be used for pepper plug seedlings judging from dry weight and T/R ratio of the plug seedlings. The optimal range of total pore space, water volume, air volume, easily available water content and water buffering capacity of the coir-based growing substrates for pepper plug seedlings were in the range of 92~94%, 52~60%, 32~43%, 18~21%, and 0.9~8%, respectively.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.1
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• pp.11-19
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• 2016

Excessive application of nutrient supplement on the upland soil may increase the amount of discharge to surrounding water systems. The chemical fertilizer (CF), cow manure compost (CMC), and pig manure compost (PMC) are used as a nutrient supplement for cultivation of red pepper. Rice straws are widely used as a soil covering material in order to reduce weed occurrence, to protect soil moisture, and to supply organic matter in upland soil. This study was conducted to evaluate the furrow covering effect with rice straw on nutrient discharge in upland soil used for red pepper cultivation. The experimental plots of nutrient supplement were consisted of CF, CMC, and PMC and the amount of nutrient application were as recommended amount after soil test for red pepper cultivation. Each nutrient supplement treatment plot has no furrow covering (CFC) as a control and furrow covering with rice straw (FCS), respectively. Furrow covering with rice straw (FCS) of CF treatment and CMC treatment reduced the amount of T-N(total nitrogen) discharge by $1.4kg\;ha^{-1}$, $2.1kg\;ha^{-1}$, respectively, compared to control. While the amount of T-P(total phosphorus) discharge of the furrow covering with rice straw of CF, CMC, and PMC increased by $2.1kg\;ha^{-1}$, $2.1kg\;ha^{-1}$, and $0.2kg\;ha^{-1}$, respectively, compared to control. The phosphorus and nitrogen content of straw were 0.4 % and 0.3 % respectively. In addition, in three week the phosphorus was eluted from the straw which soaked in distilled water. Thus, it was assumed that T-P discharging originated from rice straw which applied as a furrow covering material. The furrow covering with rice straw reduced weed occurrence compared to control. But production of fresh red pepper was not influenced significantly by furrow covering with rice straw. In conclusion, excessive furrow covering with rice straw could induce T-P discharge from upland soil used for red pepper cultivation. Further studies are needed to evaluate the appropriate amount of rice straw as a furrow covering material.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.370-378
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• 2006

This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.363-367
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• 1983

Low salt fermented products of anchovy, Engraulis japonica, caught in the coasts of East Sea of Korea, were prepared tentatively and also discussed the retarding effect of rancidity of the product by the addition of BHA or red pepper. Fresh anchovies were purchased from Kichang fish market. The raw samples were mixed with $8\%$ table salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper and filled in the glass bottles and sealed with the cap. Conventional fermented product of anchovy as a control was prepared from fresh anchovy and $20\%$ salt only. After preparation, the products were fermented for 90 days at room temperature. Amino-nitrogen, TBA value, peroxide value and viable counts of bacteria of these products were determined and also evaluation of their qualify was compared with control product by sensory evaluation during fermentation. Amino-nitrogen contents of the low salt products reached a peak in 55 days of fermentation, and the volatile basic nitrogen contents ranged $100\;mg\%$ even after 90 days of fermentation. Thiobarbituric acid value of the product with $0.02\%$ BHA showed a little increase up to 65 days of fermentation regardless of salt contents, while that of the control product increased sharply up to 65 days and then decreased gradually. BHA was effective on retarding rancidity of fermented products of anchovy and red pepper was also slightly effective. All the products showed the highest cell population in about 55 days of fermentation. Judging from the results of analysis and sensory evaluation, the low salt fermented product of anchovy could be prepared with $8\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper to the fresh round anchovy.

• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.45-52
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• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Research in Plant Disease
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• v.17 no.1
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• pp.1-12
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• 2011

Incidence of Phytophthora blight of hot pepper (Capsicum annuum) and yield (fresh weight) of pepper fruits were investigated at four separate fields located in Cheongwon, Boeun, Eumsung, and Goesan, which are major pepper production areas in Chungcheongbuk-Do. In all of the experimental fields except the Goesan field, increased incidence of Phytophthora blight led to decreased yield of pepper fruits. The harvest time in which the yield of red pepper fruits was highly correlated with the incidence of Phytophthora blight was different between areas: it was highly correlated in the third harvest in Cheongwon (y=-11.0x+435.2, $r^2$=0.99), but in the second harvest in Boeun (y=-15.0x+944.6, $r^2$=0.76). In contrast, there was a very low correlation between the pepper yield and the disease incidence in Goesan in which pepper seedlings grafted on resistant stocks were planted. The final disease incidence in the Cheongwon experimental field reached 100% more than 40 days later in 2007 compared with that in 2006. The control threshold of Phytophthora blight in the pepper fields where disease incidence had been lower than 5% was set as 0.8% disease incidence, which caused less than 5% yield loss.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.3
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• pp.232-238
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• 1999

Effects of animal manure application on the yield of crops were studied. Red pepper (1995) and Chinese cabbage (1996) were planted in pot with chicken, cow and pig manure application at $1.6mg\;ha^{-1}$, $3.2mg\;ha^{-1}$. Silage corn was grown in pot at 100%, 75%, 50% and 0%of recommended chemical fertilization rate among previously manure applied soils to predict the reduction of fertilizer. Results were as follows: Chemical properties of manure applied soils for two years were increased as pH 6.1~7.1, OM $17.1{\sim}23.7g\;kg^{-1}$, $P_2O_5$ $370{\sim}1.058mg\;kg^{-1}$, while those of chemical fertilizer applied soils were pH 5.8. OM $16.9g\;kg^{-1}$, $P_2O_5$ $249mg\;kg^{-1}$. Exchangeable cation and $P_2O_5$ content were increased in chicken manure applied soils than those in manure applied soils. Red pepper yield in manure applied pots was 121~192% compared to that in only chemical fertilizer applied pot. Effects of manure application was in the order of pig, chicken and cow manure. Chinese cabbage yield in manure applied pots was 55%~111% compared to that in chemical fertilizer applied pot. Effects of manure application were higher in red pepper than in Chinese cabbage. Fresh corn yield showed no significance between reducing 0% and 25% of recommend fertilization rate in previously manure applied plots, except in previously cow manure applied plots at $1.6mg\;ha^{-1}$. Fresh corn yield showed a positive correlation ($r=0.75^{**}$) with organic matter content and showed a positive correlation ($r=0.85^{**}$) with total nitrogen in untreated plot among previously manure applied soils.