• Journal of Biosystems Engineering
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• v.42 no.3
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• pp.163-169
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• 2017

Purpose: This study was performed to evaluate the feasibility of using an infrared thermography technique for phenotype analysis of pepper seedlings exposed to a low-temperature environment. Methods: We employed an active thermography technique to evaluate the thermal response of pepper seedlings exposed to low-temperature stress. The temperatures of pepper leaves grown in low-temperature conditions ($5^{\circ}C$, relative humidity [RH] 50%) for four periods (6, 12, 24, and 48 h) were measured in the experimental setting ($23^{\circ}C$, RH 70%) as soon as pepper seedling samples were taken out from the low-temperature environment. We also assessed the visible images of pepper seedling samples that were exposed to low-temperature stress to estimate appearance changes. Results: The greatest appearance change was observed for the low-temperature stressed pepper seedlings that were exposed for 12 h, and the temperature from these pepper seedling leaves was the highest among all samples. In addition, the thermal image of low-temperature stressed pepper seedlings for 6 h exhibited the lowest temperature. Conclusions: We demonstrated that the leaf withering owing to the water deficiency that occurred under low-temperature conditions could induce an increase in temperature in plant leaves using the infrared thermography technique. These results suggested that the time-resolved and averaged thermal signals or temperatures of plants could be significantly associated with the physiological or biochemical characteristics of plants exposed to low-temperature stress.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.2
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• pp.394-400
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• 2016

Currently, with the rapid development of the digital age, multimedia-related image devices become popular. However image deterioration is generated by multiple causes during the transmission process, with typical example of salt and pepper noise. When the noise of high density is added, existing methods are deteriorated in the characteristics of removal noise. After judging the noise condition to remove the salt and pepper noise, if the center pixel is the non-noise pixel, it is replaced with the original pixel. On the other hand, if it is the noise pixel, algorithm is suggested by the study, where the histogram of the corrupted image and the median filters are used. And for objective judgment, the proposed algorithm was compared with existing methods and PSNR(peak signal to noise ratio) was used as judgment standard. As the result of the simulation, The proposed algorithm shows a high PSNR of 32.57[dB] for Lena images that had been damaged of a high density salt and pepper noise(P=60%), Compared to the existing CWMF, A-TMF and AWMF there were improvements by 21.67[dB], 18.07[dB], and 20.13[dB], respectively.

• Preventive Nutrition and Food Science
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• v.15 no.3
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• pp.184-188
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• 2010

The purpose of the present study was to evaluate the effects of red pepper seeds powder on lipid metabolism in rats fed high fat high cholesterol diet. Rats were divided into five experimental groups: normal diet group, high fat high cholesterol diet group, high fat high cholesterol diet with 5% red pepper seeds powder supplemented group (SA group), high fat high cholesterol diet with 10% red pepper seeds powder supplemented group (SB group) and high fat high cholesterol diet with 15% red peeper seeds powder supplemented group (SC group). The serum triglyceride (TG) and cholesterol contents, and LDL-cholesterol and atherogenic index (AI) of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The serum HDL-cholesterol contents of the red pepper seed powder supplemented groups were increased compared to the HF group. However, there was no significant difference in the serum HDL-cholesterol among all experimental groups. The hepatic TG and cholesterol contents of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The fecal total cholesterol and triglyceride contents of the red pepper seeds powder supplemented groups were significantly increased compared to the HF group. These results suggest that supplementation of red pepper seed powder may have a pronounced impact on markers of lipid metabolism in serum and liver of rats fed high fat high cholesterol diets.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.1
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• pp.230-236
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• 2015

In these digital times, the image signal processing is being used in various areas like vehicle recognition, security, and robotics. Generally, the image deterioration occurs by salt & pepper noise in the procedures of image transmission, storage, and processing. Methods to remove this noise are SMF, CWMF, and SWMF and these methods have few unsatisfactory noise reduction characteristics in salt & pepper noise environment. Therefore, in order to mitigate salt & pepper noise which is added in the image, this study suggested an algorithm which subdivides the masks in the image into four areas and processes using non-noise pixel numbers in each area. Additionally, in order to prove the excellence of the proposed algorithm, relevant performances were compared with existing methods using PSNR.

• The Plant Pathology Journal
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• v.32 no.5
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• pp.431-440
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• 2016

In 2004, bacterial spot-causing xanthomonads (BSX) were reclassified into 4 species-Xanthomonas euvesicatoria, X. vesicatoria, X. perforans, and X. gardneri. Bacterial spot disease on pepper plant in Korea is known to be caused by both X. axonopodis pv. vesicatoria and X. vesicatoria. Here, we reidentified the pathogen causing bacterial spots on pepper plant based on the new classification. Accordingly, 72 pathogenic isolates were obtained from the lesions on pepper plants at 42 different locations. All isolates were negative for pectolytic activity. Five isolates were positive for amylolytic activity. All of the Korean pepper isolates had a 32 kDa-protein unique to X. euvesicatoria and had the same band pattern of the rpoB gene as that of X. euvesicatoria and X. perforans as indicated by PCR-restriction fragment length polymorphism analysis. A phylogenetic tree of 16S rDNA sequences showed that all of the Korean pepper plant isolates fit into the same group as did all the reference strains of X. euvesicatoria and X. perforans. A phylogenetic tree of the nucleotide sequences of 3 housekeeping genes-gapA, gyrB, and lepA showed that all of the Korean pepper plant isolates fit into the same group as did all of the references strains of X. euvesicatoria. Based on the phenotypic and genotypic characteristics, we identified the pathogen as X. euvesicatoria. Neither X. vesicatoria, the known pathogen of pepper bacterial spot, nor X. perforans, the known pathogen of tomato plant, was isolated. Thus, we suggest that the pathogen causing bacterial spot disease of pepper plants in Korea is X. euvesicatoria.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.839-845
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• 2018

As a solution to the rural shortage of labor, mechanization crop production is necessary, but in some cases, the mechanization can cause problems such as a decrease in products due to the expansion of the necessary moderate workspace. The purpose of this study was to compare the yields of pepper by the planting-density for the mechanization of pepper cultivation. Experiments were done with three planting-density levels of $900{\times}300mm^2$(A-T), $1200{\times}450mm^2$(B-T), and $1500{\times}600mm^2$(C-T). In the analysis of growth, the highest values in plant height and thickness and the number of branches were observed with the B-T. C-T showed the highest values in the number of green-pepper and red-pepper and weight of the green-pepper and red-pepper, followed by B-T and A-T. In the analysis of growth, it was concluded that the proportion of the pepper body to the total length increased as the planting-density decreased. C-T had the biggest maximum diameter of the body, followed by B-T and A-T. On the other hand, A-T had the biggest minimum diameter of the body, followed by B-T and C-T. It was judged that the larger the planting-density was, the shorter the length was and the thicker the form was. As a result of measuring the chromaticity, there was no significant statistical difference in quality. Based on the experiment results, the ranking in total yields was in the order of C-T, B-T, and A-T. The reduced planting-density seemed to increase the productivity, while the labor intensity and time were reduced due to the improvement of the working environment.

• Journal of the Korean Wood Science and Technology
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• v.32 no.2
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• pp.26-32
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• 2004

Chemical compositions and chemical structure of lignin and alkali cooking condition and fiber length of red pepper were investigated and compared to those of woods. The chemical compositions of red pepper were higher component of extraction than that of wood. The contents of carbon and hydrogen of Klason lignin in red pepper were similar to that of pine and birch wood. On the other hand, the contents of oxygen and nitrogen of Klason lignin in the red pepper were higher than that of wood. The result of nitrobenzene oxidation shows that Klason lignin of red pepper was similar to lignin of softwood. The best alkali cooking condition of red pepper was 0.2%-anthraquinone, active alkali of 20% and liquor ratio of 1:7. The fiber length of red pepper was about 0.47 mm. Therefore, the red pepper fiber will be able to use special purpose of short fiber.

• The Journal of the Convergence on Culture Technology
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• v.8 no.4
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• pp.355-360
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• 2022

As the increase cost of domestic red pepper and the increase of imported red pepper, damage cases such as false labeling of the origin of red pepper powder are issued. Accordingly we need to determine quickly and accurately for the origin of red pepper powder. The used method for presently determining the origin has the limitation in that it requires a lot of cost and time by experimentally comparing and analyzing the components of red pepper powder. To resolve the issues, this study proposes machine learning algorithm to classifiy domestic and imported red pepper powder. We have built machine learning model with 53 components contained in red pepper powder and validated. Through the proposed model, it was possible to identify which ingredients are importantly used in determining the origin. In the near future, it is expected that the cost of determining the origin can be further reduced by expanding to various foods as well as red pepper powder.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.436-443
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• 2004

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi, those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation, respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally, the total acidity of Kakdugi liquid was the higher than that of Kakdugi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugi with red pepper powder. From the third week, the 'L' values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kakdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugi with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'b' value of the juice from Kakdugi with red pepper powder was highest until the second week, but from the third week that of Kakdugi with mashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during fermentation progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test, Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, but in overall acceptability in the QDA, appearance and taste in the acceptance test. Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.209-216
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• 2004

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. $\alpha$ value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthin contents of mashed red pepper treated with vitamin C were decreased 1.8% after 180 days of frozen storage. This decrease was the least, showing that addition of vitamin C helped retaining capsanthin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder ore decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dihycrocapsaicin during frozen storage. Generally capsaicin and dihydrocapsaicin in the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after masking and blanching was 12.0 mg/100g, compared with 44.0 mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9% compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red lopper.