• Journal of Korea Foresty Energy
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• v.22 no.3
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• pp.49-56
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• 2003

As a part of agricultural utilization of charcoal and pyroligneous acid, the effect of wood carbonization products on the growth of red pepper and soil microorganisms was investigated. The treatment of charcoal and pyroligneous acid provided good growth conditions to microorganisms through neutralizing soil acidity and improving the physicochemical properties of soil. Therefore the density of useful microorganism in the soil has been increased. In the growth of red pepper, the length, diameter, and the fruit numbers of red pepper have been increased by treating with wood carbonization products. It was especially shown that yield has increased about 50% in the fruit number, by treating charcoal 1kg, 1000 time-diluted solution of pyroligneous acid and bacteria, compared with the control. It was estimated that increasing the length of seedling and the diameter of red pepper stem contributed to the resistance against the prerequisites of various environmental changes in open field. Therefore, the final yield would be increased. In the antagonism experiment of red pepper mold (Colletotrichum gloeosporioides), the mold became extinct in the 2- and 10-time diluted solution of pyroligneous acid, compared with the control. On the other hand, their growth speed was delayed in the 100- and 1000 time-diluted solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.

• The Plant Pathology Journal
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• v.21 no.4
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• pp.361-368
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• 2005

A Korean isolate of Pepper mild mottle virus (PMMoV-Kr) was isolated from a diseased hot pepper plant and its biological and molecular properties were compared to that of PMMoV-J and PMMo V -So The genomic RNA of PMMoV-Kr consists of 6,356 nucleotides. The nucleotide and amino acid sequences identities of four viral proteins and two noncoding regions among PMMoV-Kr, PMMoV-S and PMMoV-J were $96.9\%\;to\;100.0\%\;and\;97.5\%\;to\;98.6\%$, respectively. Full-length cDNA amplicon of PMMoV-Kr was directly amplified by RT-PCR with a set of 5'-end primer anchoring T7 RNA promoter sequence and 3'-end virus-specific primer. Capped transcript RNAs from the full-length cDNA clone were highly infectious and caused characteristic symptoms of wild type PMMoV when mechanically inoculated to systemic host plants such as Nicotiana benthamiana and pepper plants.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1127-1131
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• 2017

To evaluate the anti-oxidant and anti-tumor potential of the green pepper (Capsicum annuum L. cv. DangZo), total polyphenol content, radical scavenging activities and anti-tumor properties were measured. The total polyphenol content of the 70% ethanol extracts from green pepper (Capsicum annuum L. cv. DangZo) was 30.29 mg gallic acid equivalent/g extract. The DPPH radical and hydroxyl radical scavenging activities of 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 2.87 and 10.55, respectively. For ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibitory activity, 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 35.67% and 58.41% respectively. The green pepper (Capsicum annuum L. cv. DangZo) demonstrated greater capability in terms of anti-neoplastic activity vis-a-vis colon cancer cell lines when compared to other cancer cell lines.s. er (Capsicum annuum L. cv. DangZo) higher activities of anticancer activities on colon cancer cell lines compared to other cancer cell lines.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.1012-1017
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• 2010

This study was carried out to investigate the effect of continuous cropping of pepper on soil microbial phospholipid fatty acids (PLFAs) under upland applied without any pesticides and chemical herbicides from 2000 to 2009. Microbial PLFAs were analysed from soils sampled in 2009. Soil microbial diversities showed PLFAs of monoplanting of pepper were distinct from those of monoplanting of garlic and interplanting of garlic and pepper by principle component 2 (PC2). Furthermore, soil microbial activity of monoplanting of pepper significantly decreased PLFAs representing as VAM-fungi, whereas it significantly increased in actinomycetes and saturated/monounsaturated PLFAs' ratio. The results drove continuous cropping of pepper would vary the microbial community and their specific activity. Soil microbial activities in continuous cropping system would depend on crop root systems.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.9
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• pp.1076-1081
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• 2019

In response to the recent development of IT technologies, there are more demands for visual devices such as display. However, noise is generated in the process of sending video data due to various reasons. Noise is the representative noise which is commonly found. While A-TMF, CWMF, and AMF are the typical ways for removing Salt and Pepper noise, the noise is not removed well in high-density noise environment. To remove the noise in the high-density noise environment, this study suggested an algorithm which identifies whether it's noise or not. If it's not a noise, matches the original pixel. If it's a noise, divide the $3{\times}3$ local mask into the area of the element treated and the area of the element to be processed. Then, algorithm proposes to apply different weights for each element to treat it as an average filter. To analyze the performance of the algorithm, this study compared PSNR to compare the algorithm with other existing methods.

• Journal of Microbiology and Biotechnology
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• v.29 no.10
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• pp.1580-1590
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• 2019

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.4
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• pp.526-532
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• 2022

With the development of IoT technology, image processing is being utilized in various fields such as image analysis, image recognition, medical industry, and factory automation. Noise is generated in image data from causes such as defect in transmission line. Image noise must be removed because it damages the performance of the image processing application program. Salt and Pepper noise is a representative type of image noise, and various studies have been conducted to remove Salt and Pepper noise. Widely known methods include A-TMF, AFMF, and SDWF. However, as the noise density increases, the performance deteriorates. Thus, this paper proposes an algorithm that performs filtering using a fuzzy logic weight mask only in case of noise after noise determination. In order to prove the noise removal performance of the proposed algorithm, an experiment was performed on images with 10% to 90% noise added and the PSNR was compared.

• The Plant Pathology Journal
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• v.38 no.6
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• pp.646-655
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• 2022

Pepper mild mottle virus (PMMoV), one of the most prevalent viruses in chili pepper (Capsicum annuum L.) is a non-enveloped, rod-shaped, single-stranded positive-sense RNA virus classified in the genus Tobamovirus. The supernatants of five bacterial cultures (Pseudomonas putida [PP], Bacillus licheniformis [BLI], P. fluorescens [PF], Serratia marcescens [SER], and B. amyloliquifaciens [BA]) were analyzed to find novel antiviral agents to PMMoV in chili pepper. Foliar spraying with supernatants (1:1, v/v) obtained from Luria-Bertani broth cultures of PP, BLI, PF, SER, and BA inhibited PMMoV infection of chili pepper if applied before the PMMoV inoculation. Double-antibody sandwich enzyme-linked immunosorbent assay showed that treatments of five supernatants resulted in 51-66% reductions in PMMoV accumulation in the treated chili pepper. To identify key compounds in supernatants of PP, BLI, PF, SER, and BA, the supernatants were subjected to gas chromatography-mass spectrometry. The 24 different types of compounds were identified from the supernatants of PP, BLI, PF, SER, and BA. The compounds vary from supernatants of one bacterial culture to another which includes simple compounds-alkanes, ketones, alcohols, and an aromatic ring containing compounds. The compounds triggered the inhibitory effect on PMMoV propagation in chili pepper plants. In conclusion, the cultures could be used to further conduct tissue culture and field trial experiments as potential bio-control agents.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.7
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• pp.989-995
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• 2022

Currently, the demand for image processing is increasing due to the development of IT technology, and active research is being conducted. Since image data generates image noise due to various external causes, and thus degrades the performance of the image, noise removal is essential. Salt and Pepper noise is a representative image noise, and various studies are being conducted to remove it. Existing algorithms include A-TMF, AFMF, LIWF, but these have the disadvantage that their performance is somewhat insufficient. Therefore, in this paper, we propose an algorithm that performs filtering using linear interpolation with effective pixels existing around the central pixel only in case of noise after performing noise judgment in order to efficiently remove salt and pepper noise. In order to judge the performance of the proposed algorithm, it was compared using the processed image of the previously studied algorithm and PSNR.