• Korean Journal of Environmental Agriculture
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• v.34 no.4
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• pp.355-358
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• 2015

BACKGROUND: Changes in Korea's agricultural soil properties were analyzed at a four-year interval from 1999 to 2002 on a national scale and used as basis for the determination of the appropriate agricultural policy on maintaining food safety and soil quality. The scope of this study ideally requires sampling thousands of paddy, greenhouse, upland and orchard land across the country, however, due to limitations in economic and manpower resources, it was deemed necessary to reduce sampling site to greenhouse soil. In this study, we try to investigate the applicability of cultivated crops as criteria for selecting representing fields in greenhouse soils.METHODS AND RESULTS: Soil samples were collected from red pepper, oriental melon, watermelon and strawberry cultivated soil. Principal components analysis (PCA) was performed on soil chemical properties of the selected fields: pH, electron conductivity (EC), available phosphate (Av-P₂O₅), organic matter (OM), and exchangeable cation (Ex.-K, Ca, and Mg). Soil chemical properties of oriental melon cultivated soil was separated from red pepper, watermelon, and strawberry cultivated soil on PC1 and red pepper cultivated soil was separated from watermelon cultivated soil on PC2. Position on PC1 was strongly correlated with pH, Ex.-Ca and Ex.-Mg and position on PC2 was strongly correlated with OM and Av-P₂O₅.CONCLUSION: The soil chemical properties of greenhouse soil was assorted amongst the different crops. Therefore, the cultivated crops as a criteria for the selection of representative field in greenhouse soil would be used in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1050-1057
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• 1997

Microbial counts, enzyme activities and taste components of traditional kochujangs prepared with the powders from 4 different varieties of red pepper, were investigated during 90 days fermentation for the industrial production of traditional kochujang. The viable cell counts of anaerobic bacteria in kochujangs did not change remarkably during fermentation, however, aerobic bacterial counts showed a rapid increase up to 90 days of aging. The yeasts in all kochujang samples increased until 60 days of aging and than decreased. After 90 days of aging, the count of aerobic bacteria in Kumtop kochujang was higher than those of others. The activities of liquefying amylase decreased during the aging, but those of saccharogenic amylase increased at 60 days of aging. The activities of neutral protease were higher than those of acidic protease, and increased during the middle and last period of aging. The major free sugars of kochujang were maltose and glucose, and their contents were higher in Hongkwang kochujang. The major organic acids of kochujang were succinic, formic and citric acid, followed by lactic acid. Succinic acid content in kochujang decreased during fermentation, whereas formic and citirc acids were increased. The major free amino acids were serine, proline, glutamic acid, aspartic acid and alanine. Kumtop kochujang contained the highest amount of total free amino acids. Among the nucleotides and related components in kochujang, cytidine-5-monophosphate was the most abundant component at the begining of aging period, while hypoxanthine increased remarkably during fermentation. Hanwang kochujang was higher in the content of nucleotides than others. Capsaicin contents of kochujang decreased during aging and those of Jangter kochujang was higher than that of others. Sensory evaluation showed that Jangter kochujang was significantly better than Kumtop kochujang in overall acceptability, but there were no appreciable differences in color and flavor.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.768-774
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• 2021

Habanero red pepper (HRP)-fermented liquid with Acetobacter pasteurianus SRCM101474 was prepared, the quality characteristics measured and bioactivity analysis were measured. As the fermentation period increased, the number of viable cells increased, pH decreased, and acidity increased. After fermentation, the organic acid content of HRP was confirmed to be acetic acid with the highest content of 33413.54 ppm. Analysis of capsaicin and dihydrocapsaicin showed that the increase was significantly raised as acetic acid fermentation progressed. The total phenol and flavonoid contents as well as the antioxidant activity increased as the fermentation period passed. In addition, α-glucosidase inhibitory and pancreatic lipase inhibitory activities were significantly increased after fermentation. It was confirmed that it can be used as a functional material by measuring the physiological activities of antioxidant, anti-obesity, and anti-diabetes through fermentation, and the possibility of development as a spicy material and application product using it as capsaicin increases after fermentation.

• Microbiology and Biotechnology Letters
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• v.37 no.3
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• pp.280-286
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• 2009

To investigate anti-phytopathogenic fungal activity of Coptis chinensis, the methanol extract and its organic solvent fractions were prepared. Using the extract and the fractions, in-vitro spore-germination inhibition and mycelial-growth inhibition activities were evaluated against Colletotrichum gloeosporioides, Phytohpthora capsici, Pyricularia grisea, Rhizoctonia solani, Botryosphaeri dothidea, Glomerella cingulata, respectively. Treatment of the methanol extract (500 mg/mL) into the spore of phytopathogenic fungi completely inhibited germinations for 5 days, except B. dothidea, and showed strong antifungal activities against P. grisea and B. cinerea, and antioomycetes activity against P. capsici. The minimal growth inhibition concentrations of the methanol extract against P. grisea, B. cinerea and P. capsici were 300, 300, and 500 mg/mL, respectively. For practical application of C. chinensis in red-pepper field, the hot-water extract (1,000 mg/mL) was prepared in commercial facility, after evaluation of heat stability and solvent-extraction yields of antifungal substances. The 3-times leaf-spray of the extract from June to August, 2008 did not show any deleterious effect to red-pepper. In fact, the leaf-spray promoted plant growth including leaf, root and fruit. The average weight and rind of each fruit were increased to 119% and 117% comparison to those of without treatments. Our results suggest that C. chinensis is a useful source for control of red-pepper diseases and plant growth.

• Food Science and Preservation
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• v.15 no.5
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• pp.675-681
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• 2008

This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures ($-70^{\circ}C$, $-10^{\circ}C$), two thawing temperatures ($0^{\circ}C$, $40^{\circ}C$), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at $-10^{\circ}C/40^{\circ}C$ (freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after $-70^{\circ}C$ freezing were higher than after $-10^{\circ}C$ freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at $-70^{\circ}C$ and thawing at $0^{\circ}C$ in air.

• Journal of Life Science
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• v.27 no.10
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• pp.1176-1184
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• 2017

The contents of inorganic and functional components in the organic Cheongyang pepper, tomato, and strawberry were compared with those of the conventional produce. The analyzed functional components were total phenol, total flavonoid, vitamin C, vitamin E, ${\beta}-carotene$, and capsaicin in Cheongyang peppers; lycopene in tomatoes; and anthocyanin in strawberries. The analyzed inorganic components were total N, Zn, Fe, Ca, Mg, Na, K, and P. The total phenol contents of Cheongyang peppers and tomatoes were 14% and 30% higher, respectively, in the organic vegetables than the conventional ones, whereas strawberries had 13% higher components than the conventional ones. The total flavonoid contents of the Cheongyang peppers and tomatoes were 11% and 29% higher, respectively, than in the conventional produce, but those of the strawberries were 100% higher than in conventional strawberries. Vitamins were mostly higher in organic cultivation products, but there was no significant difference. The ${\beta}-carotene$ content was 22% higher in organic tomatoes, but conventional strawberries and peppers had more ${\beta}-carotene$ than the organic types did. The contents of capsaicin and lycopene were no different between the various cultivations, while anthocyanin was higher in the conventional cultivation. Analysis of inorganic components did not differ between cultivation methods for peppers and tomatoes, and the total N, K, and P contents were higher by 20-28% in the conventional cultivation. The contents of K, Ca, Mg, and P were 16-29% higher in the conventional cultivation of strawberries. Depending on the crops, there were many syntheses of functional components in the organic cultivation. This was thought to be due to nutrients and environmental stress.

• Journal of Environmental Science International
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• v.21 no.5
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• pp.641-646
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• 2012

Available phosphorus($P_2O_5$) in conventionally cultivated soil was more abundant in two fold than that of organically cultivated soil. Relative density of Arbuscular Mycorrhizal Fungi (AMF) was higher in organically cultivated soil, That of welsh onion cultivated soil was the highest, that of strawberry was followed and then that of pepper, respectively. Relative density of AMF was inversely proportioned to available soil phosphorus. Phosphorus content of crop and relative density of AMF were more abundant in organically cultivated crop or soil. However available soil phosphorus content was much in conventionally cultivated soil. The phosphorus contents between soil and crop were negatively correlated. The phosphorus content of crop was increased as the relative density of AMF increased. Relative density of AMF in the organically cultivated soil and phosphorus content of the crop with organic cultivation were higher than those of conventionally cultivated.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.267-274
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• 2002

The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.913-918
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• 1997

Taste components of traditional kochujang prepared with various raw materials, were investigated during 90 days of fermentation. The major free sugars, maltose and glucose, were higher in malt added kochujang than others. The major organic acids of kochujang were succinic and citric acids, followed by formic acid. The contents of succinic acid in the kochujang decreased during fermentation, whereas that of citric acid increased. Purple sweet potato kochujang was highest in total free amino acids. The major free amino acids were glutamic acid, serine and aspartic acid. They remarkably increased during fermentation. Among the nucleotides and their related components in kochujang, cytidine-5-monophosphate was the most abundant component at the beginning of aging period, while hypoxanthine increased remarkably during fermentation. Kochujang prepared with purple sweet potato Chinese matrimony vine contained higher amounts of organic acids and nucleotides than the others.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.1
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• pp.129-129
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• 2003

본 연구는 음식물 퇴비의 합리적인 시용량을 검증하고, 3년 연용에 의한 토양 변화 및 고추 생육과 수량에 미치는 영향을 평가하고 돈분퇴비를 시용한 대조구와 생육 및 품질 면에서 비교 분석하여 적정한 퇴비 시용량을 설정하기 위하여 실시하였다. 처리구는 1, 2, 3차 연도 모두 동일한 방법으로 무처리구, 대조구(2ton/10a의 돈분퇴비), 음식물 퇴비 2t, 4t, 6t, 8ton/10a을 사용한 처리구 등 6개를 두었으며 3반복, 난괴법을 이용하였다. 음식물 퇴비와 돈분 퇴비의 이화학적 특성을 분석한 결과, 음식물 퇴비의 경우 1차 연도는 유기물과 NaCl 모두 부산물 비료의 공정규격에 적합하였으나, 2차 연도는 유기물이, 3차 연도는 NaCl이 공정규격에 적합하지 않았다. 그리고 돈분 퇴비의 경우 수분함량이 약간의 차이를 보였으나 공정규격을 벗어나지는 않았다. 토양은 음식물 퇴비 시용량이 증가할수록 대부분의 화학적 특성이 증가하였고, 연용에 의해서도 유기물, 치환성양이온, NaCl 등의 양이 증가함을 보여 염류집적이 일어나고 있음을 확인할 수 있었다. 또, 음식물 퇴비 시용량증가에 따라 비중은 낮아지고 공극률이 증가하여 물리성 개선에 도움을 주었으나, 1, 2, 3차 연도를 비교해 보았을 때 큰 차이는 없었다. 고추의 생육과 수량에 있어서도 음식물 퇴비 시용량이 증가할수록 초기 생육이 저조하였으며, 그로 인해 수량이 감소하였다. 또한 3년 연용으로 인한 음식물 퇴비의 축적으로 수량의 감소와 품질 저하를 초래하였다. 음식물 퇴비의 연용에서 2ton/10a 이상의 시용은 수량의 감소를 초래하였다. 이러한 결과로 볼 때 음식물 퇴비를 2ton/10a 이하로 사용하면 큰 무리는 없겠지만 장기 연용은 삼가는 것이 좋을 것이라 판단된다. 따라서 음식물 퇴비를 다른 일반 퇴비 제조의 중간 원료나, 또는 혼합 사용하는 시험을 계속 진행 중에 있다.