• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

• Korean Journal of Organic Agriculture
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• v.28 no.3
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• pp.417-430
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• 2020

Drought stress is one of major environmental stresses in plants; this leads to reduce plant growth and crop yield. In this study, we selected fungal isolate for mitigating drought stress in pepper plants. To do this, 41 fungi were isolated from rhizosphere or bulk soils of various plants in Jeju, Gangneung, Hampyeong in Korea. Out of 41 isolates, we screened two isolates without phytotoxicity through seed germination of tomato, pepper, and cabbage treated with fungal spores; through following plant assay, we selected GL02 as a candidate for alleviating drought stress in pepper plants. As a result of greenhouse test of pepper plants in drought condition, the stomatal conductance on leaves of pepper plants treated with GL02 was increased, whereras the malondialdehyde (MDA) and electrolyte leakage were decreased compared to that in control plants. When stressed plants were rewatered, stomatal conductance of the plants treated with GL02 was increased; the electrolyte leakage was decreased. Based on internal transcribed spacer (ITS) sequencing analysis, isolate GL02 was belonging to genus Trichoderma. Taken together, drought stress in pepper plants treated with GL02 was alleviated, when it was rewatered after drought-stressed, the plants could be recovered effectively. Therefore, Trichoderma sp. GL02 could be used as a bio-fertilizer to alleviate drought stress in pepper plants.

• The Plant Pathology Journal
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• v.26 no.2
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• pp.149-153
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• 2010

Biological and structural mechanisms of the nematode disease development in chili pepper caused by the root-knot nematode, Meloidogyne incognita, were investigated. Out of 39 chili pepper cultivars/lines tested, six were found resistant, while 33 were susceptible to M. incognita, of which a susceptible cultivar Chilseongcho and three resistant cultivar/lines CM334, 02G132 and 03G53 with different resistance degrees were selected for microscopic studies on the disease development. Gall formation was greatly reduced in the resistant cultivars/lines. Nematode penetration occurred both in the susceptible and resistant chili pepper roots; however, the penetration rates were significantly lowered in the three resistant peppers compared to the susceptible pepper cv. Chilseongcho. In the susceptible pepper, giant cells were extensively formed with no discernible necrosis around the nematode feeding sites. In the highly resistant pepper cultivar CM334, no giant cell was formed, but extensive necrosis formation was observed around the penetrating nematodes. In the other two resistant pepper lines (02G132 and 03G53), both giant cells and prominent necroses were formed, and the necrotic responses appeared to inhibit the further development of giant cells or accelerate their early degeneration. Although the nematode penetration was retarded significantly in the resistant cultivar/lines, all of the above results suggest that the disease resistance of pepper may be related to post-infectional defense mechanisms (nematode growth and development) more than pre-infectional ones (penetration and establishment). Variations in structural modifications in the resistant cultivar/lines may reflect their genetic differences related to the nematode resistance.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.506-513
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• 2011

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.

• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.571-578
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• 2001

Production of green pepper has increased for ten years in Korea, as customer's preference of a pepper tuned to fiesta one. This study was conducted to develop an on-line fading algorithm of green pepper using machine vision and aimed to develop the automatic on-line grading and sorting system. The machine vision system was composed of a professive scan R7B CCD camera, a frame grabber and sets of 3-wave fluorescent lamps. The length and curvature, which were main quality factors of a green pepper were measured while removing the stem region. The first derivative of the thickness profile was used to remove the stem area of the segmented image of the pepper. A new boundary was generated after the stem was removed and a baseline of a pepper which was used for the curvature determination was also generated. The developed algorithm showed that the accuracy of the size measurement was 86.6% and the accuracy of the bent was 91.9%. Processing time spent far grading was around 0.17 sec per pepper.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.05a
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• pp.179-181
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• 2018

Digital imaging equipment is used for a variety of purposes in a wide range of fields in society and is becoming an important element of the 4th industrial revolution. Imaging equipment data is exposed to noise from various causes, and this noise affects accuracy of the equipment, causing errors and lowering reliability. In the present paper, an algorithm based on directional effective pixels is proposed to effectively remove high-density Salt and Pepper noise. Conventional methods show that performance decreases as Salt and Pepper noise density increases. To the contrary, the proposed method has noise-removal performance superior to those of conventional methods, by performing de-noising which considers directional effective pixels even in a high-density Salt and Pepper noise environment. Experimental results show that the proposed algorithm is superior to the existing methods, and performance is verified through enlarged images.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• The Plant Pathology Journal
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• v.21 no.1
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• pp.64-67
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• 2005

The biocontrol agent Serratia plymuthica A21-4 readily colonized on the root of pepper plant and the bacterium moves to newly emerging roots continuously. The colonization of A21-4 on the pepper root was influenced by the presence ofPhytophthora capsici in the soil. When P. capsici was introduced in advance, the population density of A21-4 on the root of pepper plant was sustained more than $10^6$ cfu/g root until 3 weeks after transplanting. On the other hand, in the absence of P. capsici, the population density of A21-4 was reduced continuously and less than $10^5$ cfu/g root at 21 days after transplanting. S. plymuthica A21-4 inhibited successfully the P. capsici population in pepper root and rhizosphere soil. In the rhizosphere soil, the population density of P. capsici was not increased more than original inoculum density when A21-4 was treated, but it increased rapidly in non-treated control. Similarly, the population density of P. capsici sharply increased in the non-treated control, however the population of P. capsici in A21-4 treated plant was not increased in pepper roots. The incidence of Phytophthora blight on pepper treated with A21-4 was 12.6%, while that of non-treated pepper was 74.5% in GSNU experimental farm experiment. And in farmer's vinyl house experiment, the incidence of the disease treated with the fungicide was 27.3%, but treatment of A21-4 resulted in only 4.7% of the disease incidence, showing above 80% disease control efficacy.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.125-132
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• 2018

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature ($20^{\circ}C$), refrigeration (2 and $-1^{\circ}C$) and frozen (-5 and $-20^{\circ}C$) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness ($a^{\ast}$) of the red pepper powders stored at -5 and $-20^{\circ}C$ were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at $20^{\circ}C$ decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and $-20^{\circ}C$ was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2, $-1^{\circ}C$) for up to 6 months, and frozen (${\geq} -5^{\circ}C$) for 6 to 9 months. The optimal temperature for long-term storage (${\geq}9$ months) was $-20^{\circ}C$.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.