• Journal of Climate Change Research
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• v.6 no.3
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• pp.209-221
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• 2015

Temperature is one of the most important factors affecting crop growth. The diurnal cycle of the scale factor [Tsc] for air temperature and the surface temperature of crop leaf and soil could be estimated by the following equation : $[Tsc]=0.5{\times}sin(X+C)+0.5$. The daily air temperature (E[Ti]) according to the E&E time [X] can be estimated by following equation using average (Tavg), maximum (Tm) and minimum (Tn) temperature : $E[Ti]=Tn+(Tm-Tn){\times}[0.5{\times}sin\;\{X+(9.646Tavg+703.65)\}+0.5]$. The crop leaf temperature in 24th June 2014 was high as the order of red pepper without mulching > red pepper with mulching > soybean under drought > soybean with irrigation > Chinese cabbage. The case in estimating crop leaf surface temperature using air temperature and soil surface temperature was lower in the deviation compared to the case using air temperature for Chinese cabbage and red pepper. These results can be utilized for the crop models as input data with estimation.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.1
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• pp.67-73
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• 1996

This study was conducted to determine the effect of treatment with the plant-growth-promoting bacteria on the growth of red pepper(Capsicum annuum L.).The eight plant-growth-promoting bacteria were isolated from the humic soil in the forest region. The isolated bacteria(IB) was identified by the method of the biochemical test(API kit) and the composition of the fatty acid(MIDI system).The IBs were inoculated by spray of 17ml at 72 cell tray filled with peatmoss every week. respectively, with mixed liquid eulture of eight strains. The IBs were identified as Micrococcus sp.. Bacillus subtilis. Enterobacter agglomerans, Bacillus megaterium, Pseudomonas putida. Pseudomonas fluorescens, Xanthomonas maltophilia and Staphylococcus xylosus by API kit and MIDI system. The plant height number of leaves and leaf length of red pepper grown on peatmoss treated with the IB were better than those of nontreatment at the 10th day after inoculation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• Korean Journal of Plant Resources
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• v.12 no.4
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• pp.260-268
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• 1999

Crude extract of Coptis japonica root-stem was evaluated for antifungal activity against Phytophthora capsici, Fusarium oxysporum, Colletotrichum dematium, Colletotrichum truncatum, Botrytis cinerea, Botryosphaeria dothidea and Alternaria porri, and antifungal active compound from the extract was identified. In addition, the usefulness of the extract for some plants disease control was investigated. Crude extract of C. japonica root-stem exhibited antifungal activity against P. capsici, F. oxysporum, C. dematium, B. cinerea, B. dothidea and A. porri. Antifungal activity of the substance isolated from C. japonica root-stem was similar to a standard chemical berberine-Cl. Red-pepper fruit rot, sesame stem rot and welsh-onion alternaria leaf spot were effectively controlled by the crude extract of C. japonica root-stem. Phytotoxicity was not observed in the red-pepper and welsh-onion leaves and red-pepper and strawberry fruits with exogenous foliage application of the crude extract. Seeds germination and radicle growth of red-pepper and sesame were inhibited by the crude extract of C. japonica root-stem. 4.24g of yellowish compound per 100g of C. japonica root-stem was obtained. The compound was identified as berberine-Cl by HPLC.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.463-470
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• 2012

As the advanced seeding technology through use of plug tray for good cultivation of seeds was propagated along with the expansion and development of horticultural industry, the use of bed soils as growing medium has recently been increased. In this study, the effects of the four clay minerals such as illite, phyllite, zeolite, and bentonite on the early growth of red pepper in the bed soil were investigated. Furthermore, proteome analysis for the leaf and stem samples of red pepper treated with only illite was performed. Of the seedling cultured, the healthy and regular size seeds were selected and cultivated in the pots, after they were treated with four clay minerals. The experiment was performed during the whole six weeks in the glasshouse of the Chungbuk National University. The growth lengths, fresh and dry weights of red pepper were significantly higher in the treatments of illite, phyllite, zeolite, and bentonite than in the control. In addition, the uptake of $K^+$, $Ca^{2+}$, and $Mg^{2+}$ were higher in the treatment of illite, phyllite, zeolite, and bentonite than in the control. The 2-DE patterns for the red pepper by the applications of illite, phyllite, zeolite, and bentonite were similar to each other. Therefore, compared to the samples of control, the proteome analysis for the samples of red pepper treated by only illite were performed. Proteome analysis for red pepper showed that plastid fructose-1, 6-bisphosphate aldolase class 1, aldolase, and glyceraldehydes 3-phosphate dehydrogenase, all of which were involved in the energy metabolism, were highly expressed in leaf tissue by illite treatment. In stem tissue, NAD-dependent formate dehydrogenase involved in energy metabolism, potassium transport protein, and GIA/RGA-like gibberellins response modulator were highly expressed. Based on the results obtained from the proteome analysis, it appears that the proteins specifically and differentially expressed on the illite treatment may be involved in the enhanced growth of red pepper. The identification of some proteins involved in the response of vegetable crops to the treatment of clay mineral can provide new insights that can lead to a better elucidation and understanding of mechanism on their molecular basis.

• Korean Journal of Environmental Agriculture
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• v.23 no.4
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• pp.211-219
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• 2004

Three sludge types from pharmaceutical byproducts and one sludge type from cosmetic waste-water sludge as raw materials of compost were used in a field based concrete pot ($4\;m^2$, $2\;m{\times}2\;m$) for investigating damage of red pepper cultivation. These sludges and pig manure (1 Mg/10a, dry basis) were incorporated into the upper of clay loam soil prior to transplanting with red pepper. Changes in concentration and properties of heavy metal for both of soil and plant were investigated 4 times during of red pepper growth. Plant height and stem diameter of red pepper in sludge treatments except to Pharmaceutical sludge 3 were poor than those of NPK treatment. This result were regarded as an effect of incompleted decomposition sludge which has a lot of organic matter concentration. Amount of total As was increased rapidly Jul. 8. in soil, total Zn Cu Pb Cd were in harvest time, and 1 N-HCl extractable Zn Cu Pb Cd As were in harvest at middle stage and then decreased. Amounts of nitrogen in plant (leaf and stem) were high in Phamaceutical Sludge 1 and fig Manure treatment in early and middle stage because of organic matter and nitrogen concentrations and characteristics. Amounts of Zn, Pb, and Ni in leaf and amount of Zn and Pb in stem were increased in harvest time so that we need to have a concern in detail. Total yield of red pepper was Pig Manure > Phamaceutical Sludge 3 > Phamaceutical Sludge 1 > NPK > Phamaceutical Sludge 2 and Cosmetic Sludge treatment was decreased considerably to compare to others. Amounts of Zn and Cu in green and red pepper in harvest time were higher than the other heavy metals. Finally these results can use to utilize that finding damage on crop for authorization and suitability estimation of raw material of compost.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.149-153
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• 1992

The antimutagenic effect of green-ye1low vegetables on the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and N-nitrosodimethylamine (NDMA) in Salmonella assay system and also their inhibitory effect on AZ-521 human gastric cancer cells were studied. Twenty-four items from twenty six kinds of vegetables(92%) revealed antimutagenic activity toward MNNG (p< 0.0l, 0.05). Perilla leaf, Korean cabbage, cauliflower, lettuce, mustard leaf, water dropwort, small water dropwort, carrot and burdock inhibited the mutagenicity more than 80%. The methanol extracts of the vegetables also showed the antimutagenic activity toward NDMA (p< 0.01, 0.05). Especially, perilla leaf, kale, soybean sprout and onion inhibited more than 80% of the NDMA induced mutagenicity in S. typhimurium TA100. Small water dropwort and perilla leaf exhibited the strong inhibitory effect (97~100%) on the growth of the AZ-521 human gastric cancer cells. Soybean sprout, water dropwort, broccoli, crown daisy, green red pepper, red pepper leaves, spinach, cabbage and sweet potato also inhibited growth of the cancer cells (p < 0.001~0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.143-148
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• 1992

The antimutagenic effects of green-yellow vegetables toward aflatoxin B$_1$(AFB$_1$) and 4-nitroquinoline-1-ox-ide (4-NQO) using the Ames assay system with Salmonella typhimurium TA98 and TA100 were studied. Forty six to fifty percent of the methanol extracts of the vegetable samples inhibited the mutagenicity induced by AFB$_1$in TA98 and TA100. Perilla leaf, lettuce, broccoli, crown daisy, water dropwort, small water dropwort, red pepper, red pepper leaves, amaranth, spinach and radish root were significantly reduced the mutagenicity of AFB$_1$(p< 0.01). Whereas 25 out of 27 samples (93%) exhibited antimutagenicity toward a direct mutagen of 4-NQO (p< 0.01. 0.05). The samples which showed the strong antimutagenicity (>60%) were cabbage, kale, lettuce, broccoli, mustard leaf, green red pepper, green sweet pepper, spinach, amaranth, soybean sprout and immature pumpkin. The juices from the several samples also showed antimu-tagenic activity toward AFB$_1$. Cabbage, perilla leaf, small water dropwort and spinach reduced TAT100 revertants dose dependently in the range of 50-500$m\ell$/plate, however, cucumber and carrot showed little effect.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.92-99
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• 2006

For standardization of quality and reduction of salt concentration of pickles manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 90 pickles of 10 items were compared. Persimmon, garlic, cucumber, radish, Codonopsis lanceolata L., and Japanese apricot pickles were mixed with kochujang, perilla leaf pickle was mixed with soybean paste, cucumber pickle in wine cake was mixed with wine cake, and red pepper was mixed with soybean paste or soy sauce. Moisture contents, pH, and titratable acidities of pickles were various depend upon characteristics of materials. Sugar contents of pickles test,34 were ranged from $22.10{\pm}3.04$ (red pepper pickled with soy sauce) to $55.53{\pm}7.67\;^oBrix$ (garlic pickle), and sugar contents of pickles mixed with kochujang were higher than those of soybean paste or soy sauce. Salt concentration of pickles were ranged from $3.56{\pm}1.11$ (Japanese apricot) to $9.15{\pm}6.35%$ (red pepper pickled with soy sauce), and salt concentration of pickle mixed with soy sauce was the highest among the pickles tested. Total aerobic counts of pickles tested were similarly ranged from $5.62{\pm}0.10$ (red pepper pickled with soy sauce) to $6.83{\pm}0.55$ log CFU/g (perilla leaf pickled with soybean paste). These results indicate salt concentration and quality of pickles manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.

• Applied Biological Chemistry
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• v.20 no.3
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• pp.296-299
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• 1977

The blue, green, and red colored polyethylene film was used as a covering material for house grown pepper production to compare with the white film. Plant height was the tallest in red PE house(78.8 cm) followed by white, blue, and green PE house. The leaf weight was 0.40g in white PE house and 0.39g in red PE house which was higher than the weight in blue and green PE house. Fruiting percentage was 48.0% and 46.1% in white and red PE house, respectively, however no fruit was set in blue and green PE house. The fruit weight was 3.32g and 2.81g, in red and white PE house, respectively. The K, Ca, Mg, and Fe content in the leaf was the lowest in plants grown in white PE house. The content of K, Ca, Mg, and Fe was the highest in plants grown in green PE house.