• The Journal of Industrial Distribution & Business
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• v.9 no.10
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• pp.73-82
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• 2018

Purpose - Unstable vegetable prices have been one of the major concerns in Korean agricultural and food marketing system. The Korean government has implemented a number of policy instruments, including government purchasing programs in order to alleviate fluctuations in vegetable prices. The economic impact of policy instruments has been assessed based on the average monthly price change rate before and after the implementation of the policy. However, this approach failed to provide a net impact of policy measures on price stabilization in the vegetable markets, as policy impacts could not be successfully distinguished from other effects on price changes in the vegetable market. The purpose of this study is to evaluate the net impact of the government purchasing program on the price volatility of dried red pepper which is considered one of the major vegetables in Korea. Research design, data, and methodology - This study develops a monthly dynamic partial equilibrium model of Korean dried red pepper market. Behavioral equations in the model were estimated by OLS and synthetic method based on the annual and monthly time series data from 1993 to 2015. The model is first simulated to yield actual dried red pepper market conditions in 2015 as a baseline and then compared it to the scenario assuming that there were no government purchases of dried red pepper in 2015. Results - According to the ex-post scenario analysis using the developed model, without the government procurements in 2015, the average monthly price change rate and the value of coefficient of variation of dried red pepper in 2015 would be respectably 7.9 percent and 0.10. It is relatively higher than the actual average monthly price change rate and the value of coefficient of variation of dried red pepper in 2015 which were respectively 1.7 percent and 0.06. Conclusions - The ex-post simulation results in this study shows that if there were no government purchases of dried red pepper in 2015, the dried red pepper market would have had much higher volatile price movements. The results of this study would provide useful information for future price stabilization policy of vegetable markets in Korea.

• Research in Plant Disease
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• v.26 no.2
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• pp.103-108
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• 2020

Evaluations were made for the effects of cheese whey treatment on infection of pepper plants by cucumber mosaic virus-Vch (CMV-Vch) and pepper mottle virus-Kr (PepMoV-Kr). In a greenhouse, pepper plants sprayed with whey, prior to inoculation by CMV-Vch using aphids, showed a viral infection rate significantly lower (6.6%) than for the control (23.3%). In an open field experiment, in which CMV infection relied on natural transmission by aphids, pepper plants were sprayed with undiluted whey once a week, starting on the transplanting date (May 2) to the end of June. On June 5, these whey-sprayed plants showed a CMV infection rate reduced by 18.9% and 16.7%, compared to untreated and pesticide-treated plants, respectively. In the greenhouse, pepper plants inoculated with PepMoV-Kr mixed with whey showed a viral infection rate decreased by 60% compared to the control. The accumulated amount of PepMoV-Kr coat protein was less than that for the virus-only control at 6 days post inoculation (dpi), but increased up to a similar level as the control at 9 dpi. This study showed that cheese whey is effective in reducing infection of both CMV and PepMoV in pepper plants.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.114-121
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• 2000

A study was carried out to establish a detection method for irradiated black and white pepper. Samples were packed in polyethylene bags and irradiated with 2.5, 5, 7.5, 10 and 15 kGy using a Co-60 irradiator. The samples were suspended in water, and alkalized with sodium hydroxide solution. Apparent viscosity was determined after heat gelatinization using a Brookfield DV-III rotation viscometer at 30。C with 30, 60, 90, 120, 150, 180, and 210 rpm. Means and standard deviations of the viscosities of all samples decreased by increasing the stirring speeds. The viscosities increased in all samples by increasing the concentration. Regression expressions and coefficients of viscosity which decreased with increasing irradiation dose of 10% and 13% black pepper, and 7% and 10% white pepper were 0.9531 (y=-131.29x+1,769.0), 0.9725 (y=-351.33x+4,036.0), 0.9731 (y=2,208.0e${^-0.3546X}$), and 0.9959 (y=5,116.0e${^-0.2887X}$), respectively, at 120 rpm. This trend was similar fur all stirring speeds. These results suggest that the detection of irradiated black and white pepper at various doses is possible by the viscometric method.

• Microbiology and Biotechnology Letters
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• v.14 no.3
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• pp.225-232
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• 1986

This study was to improve the quality of Kochuzang and utilize red pepper seed. Kochuzang were prepared with the addition of red pepper seed and garlic (2％), compared the changes in the various chemical components and enzyme activity during the aging period of Kochuzang, and also organoleptic values of the products. Enzyme activities of liquefying and saccharogenic amylase, protease and lipase were increased by addition of garlic pulp and the suvival activities of enzyme except liquefying amylase were lasted high the late period of aging. Also the addition of red pepper seed was effective in maintaining the enzyme activities Change of titration acidity and pH of kochuzang were little when red pepper seed was added, but in case of a garlic additive it showed no difference at the late period of aging. Total nitrogen and amino nitrogen were increased by the addition of red pepper seed or garlic until the late period of aging, and ammonia nitrogen also increased during the middle period of againg, but showed no difference at the late period. Alcohol content was decreased by the addition of garlic or red pepper seed. but crude lipid was increased by the audition of red pepper seed. but crude lipid was increased by the addition of red pepper seed. Generally, taste, flavor and color of garlic added group were superior to the non-garlic added group for the products which aged for 10 weeks. Therefore, The quality of Barley Kochuazng may be improved by adding 2％ garlic to the whole red pepper.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1058-1063
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• 1998

As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.

• Food Science and Preservation
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• v.9 no.1
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• pp.8-13
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• 2002

The effects of modified atmosphere (MA) storage far fresh red pepper and red bell pepper fruits were investigated with storing in high and few density polyethylene films (HDPE, LDPE) with various NaCl contents(0 g, 15 g, 20 g, 25 g). During the storage of pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged in HDPE and LDPE without NaCl was 3∼5%, even though it was 6∼19% in pepper fruits packaged with NaCl. The lutes of mold emergence of red pepper and red bell pepper fruits were lowered to 20∼45% as stored in HDPE and LDPE with NaCl but those of fruits stored in films without NaCl were high as 55∼65%. The color and firmness of pepper fruits were not much changed in comparison with those of non-packaged fruits as stored in HDPE and LDPE with or without NaCl.

• Weed & Turfgrass Science
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• v.1 no.4
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• pp.18-23
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• 2012

To determine the effect of winter green manure crops for tillage and no-tillage organic pepper cultivation in plastic film house, five different green manure crops were cultivated during winter season. In nutrition composition of green manure crops, total nitrogen contents were higher in Vicia hirsuta and Vicia angustifolia than any other crops. The average dry weights of green manure crops were 8.3 ton per ha in tillage and 7.0 ton per ha in no-tillage, among green manure crops that of Secale cereale was the highest. Fertilizer supply was depended on the biomass of the cultivated green manure crops and nutrition contents, total nitrogen supply of V. angustifolia was 226 kg and that of S. cereale was 251 kg per ha in tillage field. In no-tillage field, N-supply of V. angustifolia was 197 kg and that of S. cereale was 222 kg per ha. In yield components of red pepper, fruit numbers per plant were 55.5 in green manure crop tillage and 37.0 in no-tillage cultivation. Among green manure crops, the yield of dried red pepper was the highest for V. angustifolia in both green manure crop tillage and no-tillage cultivation.

• Weed & Turfgrass Science
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• v.1 no.4
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• pp.38-43
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• 2012

This study was conducted to predict the yield response of red pepper and to determine the economic weed threshold levels for red pepper cultivation field from competition with the most serious weeds, Amaranthus patulus and Digitaria ciliaris in Youngyang of Korea. Crop yield as a function of weed density was predicted by using a rectangular hyperbola, and their economic threshold levels were determined by using the equation developed by Cousens (1987). The red pepper yield loss models of weeds were predicted as y=304.7/(1+0.063x), $R^2$=0.967 in D. ciliaris and y=281.3/(1+0.1723x), $R^2$=0.952 in A. patulus. Economic thresholds calculated using Cousens' equation were negatively related with the competitiveness of weed. Economic thresholds of each weed were calculated as 18.2 plant $100m^{-2}$ in D ciliaris, and 7.2 plant $100m^{-2}$ in A. patulus.

• Korean Journal of Agricultural Science
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• v.13 no.1
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• pp.130-138
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• 1986

In order to obtain the basic data for development of raw pepper homogenates as instant spice, effects of preservatives, packaging materials, storage temperature and period on chemical components of raw pepper homogenates were investigated during storage after sealing up. The results are as follows: 1. Raw pepper homogenates added 15% sodium chloride was effective prominently than raw pepper homogenates on residual contents of acidity, capsanthin and capsaicin. 2. P. V. D. C film was effective than P. E film in sealing of raw pepper homogenates. 3. Decomposition of capsanthin was exceeded at high temperature during the sealed storage of raw pepper homogenates and decomposition of capsaicin was accelerated at initial stage of storage and also it was decreased prominently by adding of sodium chloride. 4. Decomposition of vitamin C during the storage was exceeded at high temperature and it was prominently suppressed by adding of sodium chloride. 5. Increase of total viable cell count and lactic acid bacteia count was prominently suppressed by adding of sodium chloride and its difference for storage temperature was disregarded.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1790-1797
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• 2017

In the present study, we demonstrate that the growth of salt-stressed pepper plants is improved by inoculation with plant growth-promoting rhizobacteria (PGPR). Three PGPR strains (Microbacterium oleivorans KNUC7074, Brevibacterium iodinum KNUC7183, and Rhizobium massiliae KNUC7586) were isolated from the rhizosphere of pepper plants growing in saline soil, and pepper plants inoculated with these PGPR strains exhibited significantly greater plant height, fresh weight, dry weight, and total chlorophyll content than non-inoculated plants. In addition, salt-stressed pepper plants that were inoculated with B. iodinum KNUC7183 and R. massiliae KNUC7586 possessed significantly different total soluble sugar and proline contents from non-inoculated controls, and the activity of several antioxidant enzymes (ascorbate peroxidase, guaiacol peroxidase, and catalase) was also elevated in PGPR-treated plants under salt stress. Overall, these results suggest that the inoculation of pepper plants with M. oleivorans KNUC7074, B. iodinum KNUC7183, and R. massiliae KNUC7586 can alleviate the harmful effects of salt stress on plant growth.