• Food Science and Preservation
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• v.8 no.2
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• pp.125-130
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• 2001

The effects of modified atmosphere(MA) storage for fresh red chili pepper and red bell pepper fruits were investigated with storing in polyethylene film with various fine holes. During the storage of the both pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged without holes on film was less than 3%, even though it was each 50% and 25% for non packaged red chili pepper and red bell pepper fruits. The rates of mold emergence of red chili pepper and red bell pepper fruits were reached to each 60% and 50% at the end of storage period as stored in film without holes. However, the rate of mold emergence of pepper fruits was lowered when fruits were stored in MA with low relative humidity (70∼80%). The color and firmness of pepper fruits were not much changed when fruits were stored in MA with high humidity.

• 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.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.871-875
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• 2008

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

• Research in Plant Disease
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• v.25 no.1
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• pp.22-28
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• 2019

This study researched the current occurrence status of viral diseases of solanaceous crops in the main production areas of Gangwon region, for four years from 2014 to 2018. From 2014 to 2018, in eight cities and counties including Chuncheon, CMV, BBWV2, PMMoV, TSWV, and PVY occurred in chilli peppers. In case of tomato, the research was performed in 2017 and 2018 while TSWV and TYLCV were verified in Chuncheon, Hoengseong, and Cheorwon. Especially, TYLCV occurred in Chuncheon region for the first time in 2017, which was verified in 2018. Lastly, the current occurrence status of viral diseases of bell peppers was researched in seven cities and counties like Gangneung, Hoengseong, and Cheorwon from 2015 to 2018. In the results, CMV, BBWV2, PMMoV, PepMoV, and TSWV were verified in bell peppers of Gangwon region. During the research period, there were no crops suspected or infected by BWYV, so that it is judged that there is no villiferous or infected aphid by this virus in Gangwon-do. Such results of this study could be used as the basic data for the stable production of crops through the early prevention of plant diseases occurring in the solanaceous crops of Gangwon region.