• 한국유기농업학회지
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• 제19권spc호
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• pp.149-152
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• 2011

To improve the soil condition for no-tillage organic pepper cultivation, four different green manure crops were cultivated. Fertilizer supply was depended on the biomass of the cultivated green manure crops, nitrogen supplies were 314kg in Vicia villosa and 341kg $ha^{-1}$ in Vicia angustifolia. In the microbial community analyzed by phospholipid fatty acid (PLFA) method, soil microbe populations were different among the green manure crops and fungi group was increased at Vicia angustifloia and Vicia villosa. The biological ratio indexes of fatty acids in the soils, the ratio of Gram-negative to Gram-positive bacterial PLFA and Ratio of aerobes to anaerobes were high at Vicia hirsute and Vicia tetrasperma suggesting the enrich of the aerobic conditions. The ratio of saturated to unsaturated fatty acids increased at Vicia angustifloia and Vicia villosa suggesting anaerobic conditions. Abundant biomass and uncomposted organic matter, the ratio of fungi to bacteria was increased at Vicia angustifloia and Vicia villosa.

• 한국유기농업학회지
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• 제19권spc호
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• pp.218-221
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• 2011

To improve the soil properties of physical and microbial community rice bran and wood charcoal were applied in the continuously cultivated plastic film house soil. Soil physical properties were improved by application of rice bran and charcoal compared to chemical fertilizer application (control) by 8~14% in bulk density and 5~9% in soil porosity. Changes in the biological ratio indexes of fatty acids in the soils were detected depending on the inputted materials. Especially in application of rice bran including mixture with charcoal, much more fungi and less bacteria were detected and the ratio of fungi to bacteria was increased, suggesting the more organic carbon metabolically active in these treatments. The high ratio of aerobe to anaerobe suggested the better aerobic conditions were in the soil inputted wood charcoal. From these results, it is important and possible to select some materials for the organic pepper cultivation, which may improve the poor condition soil.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2022년도 추계학술대회
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• pp.29-29
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• 2022

The fast-changing climatic conditions make plants to be vulnerable to many abiotic stresses. Drought stress is one of the limiting factors that affect pepper production in water deficient regions. It affects plant growth and development by altering physiological, morphological, and metabolic processes. Breeding drought tolerant varieties is one of the mitigation strategies to overcome the ever increasing drought disaster. Hence, screening of new drought tolerant pepper genotypes is essential. The current study was aimed to identify new drought tolerant genotypes among the collection of pepper genetic resources. In total, 70 pepper genotypes were screened for drought tolerance after exposure to drought stress condition. The pepper genotypes were classified as highly tolerant, intermediate, or severely sensitive to drought stress based on the phenotypic analysis. Consequently, 13 genotypes significantly exhibited higher recovery rate after drought stress and were classified as highly tolerant. Comparative analysis of morphological and physiological parameters and expression of drought responsive genes between tolerant and susceptible pepper genotypes will be presented and discussed. The identified tolerant genotypes will be useful resources for breeding drought tolerant pepper cultivars.

• 한국식품조리과학회지
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• 제22권1호
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• pp.12-21
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• 2006

This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were $14.57{\pm}0.13%\;and\;11.86{\pm}0.12%$, capsaicinoids contents on a dry-weight basis were $207.91{\pm}6.68\;mg/100\;g\;and\;172.32{\pm}5.94\;mg/100\;g$, and total free sugars were $21.63{\pm}1.81%\;and\;12.49{\pm}0.56%$, respectively. ASTA color of red pepper flakes was $150.93{\pm}4.56$. Viable cell numbers of red and green pepper flakes were $3.9X10^4\;CFU/g\;and\;5.2X10^5\;CFU/g$, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference $({\Delta}E^*_{ab})$ for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.

• Journal of Applied Biological Chemistry
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• 제53권1호
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• pp.31-36
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• 2010

고추 부산물의 활용을 위해 고추의 각 기관별 추출물에 대한 항산화와 QR 유도 활성을 측정하였다. 고추의 과실, 뿌리, 줄기, 잎을 각각 메탄올로 추출하여 분석한 결과, 고춧잎이 다른 기관에 비해 플라보노이드와 페놀성분이 높은 것으로 나타났다. DPPH 항산화 실험에서는 기관별로 큰 차이가 없었던 반면, ABTS 항산화 실험에서는 고춧잎이 다른 기관에 비해 유의적으로 높은 항산화능을 보였다. FTC와 TBA 실험에서 줄기와 고춧잎이 다른 기관에 비해 유의하게 높은 지질과산화 억제능을 나타냈다. QR 유도활성에서는 고춧잎, 뿌리, 줄기, 과실순으로 높았다. 고춧잎의 경우 $50-200\;{\mu}g/mL$ 농도에서는 다른 기관에 비해 높은 세포 성장 억제능을 보였다. 결론적으로 고춧잎은 다른 기관에 비해 항산화 활성과 QR 유도 활성이 높아 기능성소재로서의 활용가치가 높다.

• 한국식생활문화학회지
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• 제20권4호
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• 한국정보통신학회논문지
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• 제21권11호
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• pp.2029-2036
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• 2017

현재, 디지털 시대의 급속 발전과 함께 멀티미디어 서비스에 대한 수요가 증가되고 있다. 영상 데이터는 다양한 잡음에 의해 훼손되며, 주로 AWGN, salt and pepper 잡음, 이 두 잡음이 혼합된 복합잡음 등이 대표적이다. 따라서, 본 논문에서는 잡음 판단을 통해 AWGN 및 salt and pepper 잡음으로 분류하여 처리한다. AWGN인 경우, 공간 가중치 필터 및 화소 변화 가중치 필터의 출력을 합성하여 처리하며, 국부 마스크의 표준편차에 따라 합성 가중치를 다르게 적용한다. salt and pepper 잡음인 경우, 3차원 스플라인 보간법 및 국부 히스토그램 가중치 필터를 합성하여 처리하며, 국부 마스크의 salt and pepper 잡음 밀도에 따라 합성 가중치를 다르게 적용하여 처리하는 다중 영상복원 필터 알고리즘을 제안하였다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• 한국식품영양과학회지
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• 제45권9호
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• pp.1333-1337
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• 2016

본 연구는 고추씨 분말이 닭다리살 재구성 육포의 이화학적 및 관능적 특성에 미치는 영향을 규명하고자 조사하였다. 고추씨 분말의 함량을 각각 0%(control), 1%, 2%, 3%를 첨가하여 닭다리살 재구성 육포를 제조하였으며, 실험 결과는 다음과 같다. 고추씨 분말을 첨가한 닭다리살 재구성 육포의 수분 함량이 대조구보다 유의적으로 높게 나타났으며 (P<0.05), 단백질 함량은 고추씨 분말을 첨가할수록 줄어드는 경향을 나타내었다. 가열 전후 pH는 고추씨 분말 첨가량이 증가할수록 감소하는 경향을 보였다. 가열 전후 명도, 적색도와 황색도는 고추씨 분말이 증가함에 따라 증가하는 경향을 보였다. 보수력, 건조수율은 고추씨 분말을 첨가할수록 증가하는 경향을 보였으나, 전단력은 고추씨 분말을 첨가할수록 감소하는 경향을 보였다. 관능평가에서 고추씨 분말을 3% 첨가한 닭다리살 재구성 육포의 색도, 풍미, 연도, 다즙성과 전체적인 기호도가 가장 우수한 평가를 받았다. 이상의 연구 결과를 종합하면 3% 고추씨 분말을 첨가한 닭다리살 재구성 육포가 조직감과 관능적 특성을 증진시킨다고 판단된다.

• Plant Biotechnology Reports
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• 제3권4호
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• pp.309-315
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• 2009

Molecular markers developed from the flanking sequences of two cytoplasmic male sterility (CMS)-associated genes, orf456 and ${\Psi}atp6-2$, have been used for marker-assisted selection of CMS in pepper. However, in practice, the presence of orf456 and ${\Psi}atp6-2$ at substoichiometric levels even in maintainer lines hampers reliable selection of plants containing the CMS gene. In this study, we developed a novel CMS-specific molecular marker, accD-U, for reliable determination of CMS lines in pepper, and used the newly and previously developed markers to determine the cytoplasm types of pepper breeding lines and germplasms. This marker was developed from a deletion in a chloroplast-derived sequence in the mitochondrial genome of a CMS pepper line. CMS pepper lines could be unambiguously determined by presence or absence of the accD-U marker band. Application of orf456, ${\Psi}atp6-2$and accD-U to various pepper breeding lines and germplasms revealed that accD-U is the most reliable CMS selection marker. A wide distribution of orf456, but not ${\Psi}atp6-2$, in germplasms suggests that the pepper cytoplasm containing both orf456 and ${\Psi}atp6-2$ has been selected as CMS cytoplasm from cytoplasm containing only orf456. Furthermore, factors other than orf456 may be required for the regulation of male sterility in pepper.