• Journal of Microbiology and Biotechnology
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• v.17 no.11
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• pp.1885-1889
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• 2007

The tissue blot immunobinding assay (TBIA) is widely used for the detection and localization of plant viruses in various plant tissues. The basic experimental procedures of TBIA sampling and blotting were simplified using commercially available micropipette tips. This method was termed the ring-blot immunobinding assay (R-BIA), as the blot on the membrane forms a ring shape. The detection efficacy of R-BIA was tested for two chili pepper viruses, pepper mild mottle tobamovirus (PMMoV) and pepper mottle potyvirus (PepMoV), following the optimized serological procedures of TBIA (length of the incubation period and BSA concentration, and primary and secondary antibodies). Sensitivity of the R-BIA was about 1 ng/ml of purified PMMoV in pepper leaf sap from a healthy pepper plant. R-BIA also showed high specificity in the detection of PMMoV and PepMoV. Moreover, the modified sampling and blotting procedures were simpler and more reliable than other TBIA methods (such as whole-leaf blotting and crushed-leaf blotting), suggesting that the R-BIA may be used for medium- to large-scale detection of plant viruses in laboratories with minimal facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1269-1274
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• 1999

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.288-292
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• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• Korean Journal Plant Pathology
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• v.10 no.4
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• pp.305-313
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• 1994

Typically susceptible lesions were developed on pepper (cv. Hanbyul) leaves inoculated with the compatible strains Ds 1 of Xanthomonas campestris pv. vesicatoria. The lesions appeared first water-soaked and then turned yellow with a chlorotic area. In contrast, the leaves inoculated with the incompatible strain 81-23 initially turned yellow and then developed local necrosis. Multiplication of x. c. pv. vesicatoria in pepper leaves also were distinctly different between the two strains. The strain Ds 1 multiplied more greatly than did the strain 81-23 in the infected leaves. X. c. pv. vesicatoria infection of pepper leaves induced the synthesis of soluble proteins, especially more greatly in the compatible than in the incompatible interactions. Some pathogenesis-related (PR) proteins were detected in the intercellular washing fluid (IWF) and extracts of the infected pepper leaves. In particular, the 32 kDa protein on SDS-PAGE gels appeared intensely in the incompatible interaction. In contrast, some proteins with moluecular masses of 65, 71, and 75 kDa disappeared in the infected pepper leaves. Isoelectric focusing could identify the pIs of soluble proteins in infected pepper leaves. The accumulation of the IWF from infected leaves was more conspicuous in the incompatible than the compatible interaction. These results suggest that some extremely acidic and basic proteins were induced and accumulated in the intercellular spaces of infected pepper leaves.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.313-317
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• 2018

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.139.2-139
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• 2003

The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0$^{\circ}C$. The odor of irradiated red pepper powder was classified into 4 groups (0, 3, 5, and 7 kGy) by electronic nose using metal oxide sensors, and the volatile compounds developed by irradiation were analyzed by GC-MS along with solid phase microextraction. Hexanoic acid and tetramethyl pyrazine, which were found in red pepper powder of 0 kGy, disappeared in irradiated red pepper powder. Further, 1,3-bis(1,1-dimethylethyl)-benzene was detected by GC-MS as a new developed volatile compound in irradiated red pepper, and this compound was identified to be originated from packaging material not from red pepper powder. This study showed that off-odor from packaging materials was responsible for the volatiles produced from dried food treated with irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.225-231
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• 1994

As the way of mass process of red pepper, extraction of oleoresin, which is labile during distribtuion and long-term storage, is alternative way to minimize markdown of red pepper quality. Changes of carotenoid pigments in modified oleoresin during cooking at high temperature were investigated. Dried red peperwas milled to 100 mesh of size particle and oily compounds were extracted by reduced pressure steam distillation. The rest part was reetracted and concentrated. The extracts were combined . The same volume of water and 4 % of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleroesin. Capsanthin among dried red pepper, was the most abundant carotenoid (97.80mg%) followed by $\beta$ -cartoene, cryptoxanghin ,violaxanthin, crypotocapsin, and capsorubin. Oleoresin is acquiesce in the same order of raw red pepper. Transmittal of color components from raw red pepper to oleroresin was over 85% in cryptoxanthin, crytocapsin, and $\beta$ -carotene, over 70% in capsolutein and hydroxycapsolutein, and under 50% in antheraxanthin and mutatoxanthi Crytocapsin cryptoxanthin, an capsorubin in oleoresin red pepper were remained 72.1, 51.8 and 25.25, respectively, after cooking for 5hours at10$0^{\circ}C$. Color compounds were unsteady by cooking , About 90% of color compounds were destroyed by 3 hours cooking at 15$0^{\circ}C$. But, they were more thermostable under nitrogen circumstance than air one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.440-445
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• 1995

The antimutagenic effects of juices from green pepper(GP), red pepper leaf(RPL), red pepper(RP) and sweet pepper(SP) were examined by the Ames method using Salmonella typhimurium TA100. The juice supernatants of GP, RPL and RP showed antimutagenic activities against afltoxin B1(AFB1) in Salmonella typhimurium TA 100. The juice supermatants of GP and RPL also exhibited the inhibitory effects(p<0.05) to the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitro-quinoline-1-oxide(4-NQO). The juice of RP showed antimutagenic activities against indirect mutagen of AFB1, however, the activity was reduced at higher concentration(5.0%), furthermore, as the adding concentration of sample increased to 5.0%, it exhibited slight comutagenicith on direct mutagen of MNNG. Theantimutagenic activities of GP and RPL juices were reduced significantly after heating at 100℃ for 20min, supposing that the antimutagenic compound(s) in the juices were heat labile.

• Advances in environmental research
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• v.4 no.1
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• pp.1-15
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• 2015

A pot experiment was conducted to assess the effects of red pepper (Capsicum annuum) and coriander (Coriandrum sativum) on seedling growth of wheat (Triticum aestivum). The aqueous extracts treatment of red pepper and coriander showed a significant (p < 0.05) reduction in root, shoot and seedling length, number of leaves and seedling dry weight of wheat (T. aestivum) as compared to control. The inhibitory different effect on growth of wheat (T. aestivum) was directly proportional to the increasing concentration (1, 2, 3, 4 and 5%) of aqueous extracts of red pepper and coriander as compared to control treatment (0%). The root, shoot, seedling length and number of leaves of T. aestivum significantly p < 0.05 decreased at 5% concentration of red pepper as compared to control. The root, shoot and seedling growth of T. aestivum was also significantly reduced at 1, 2, 3, 4 and 5% concentration of coriander as compared to control. The root, shoot and leaves dry weight of T. aestivum at 5% coriander extract treatment concentration decreased as compared to control. The tolerance in seedlings of T. aestivum to red pepper and coriander extract treatment was dose dependent as compared to control. The seedlings of T. aestivum showed low percentage of tolerance to pepper extract treatment than coriander extract treatment.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.9
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• pp.2173-2179
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• 2015

In digital era image processing has been utilized in a variety of media such as TV, camera and smart phone. Typically salt and pepper noise are generated by various causes during the analysis, identification, and processing of image data. Principal filters such as SMF, CWMF, and AMF have been used to remove these noise. But the existing filters fall short of edge preservation and noise elimination in high noise densities. Thus, a processing algorithm, on which the size of deformable mask varies depending on the noise density, is proposed to remove salt and pepper noise effectively in this study. The performance of the proposed method was evaluated compared with the existing methods using PSNR.