• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2005.11a
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• pp.127-139
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• 2005

It is very difficult to export the fresh agricultural products to long distant countries such as America and EU without any damage. Fresh exporting products would be met very hazardous environments such as hot and cold weather, heavy trembles with rolling and pitching. Therefore, care should be taken on tight fastening the products inside the container and keeping the designated temperature and relative humidity. The physical strength of outer box should be applied differently because each agricultural product has its own character for packaging. There have been many agricultural products researches for export packaging to the U.S.A. so far. However they have never got desirable results which enough to apply it in real. The main purpose of this research is to develop optimum compressive strength of corrugated fiber board box which would be used to American export packaging of fresh agricultural products such as perilla leaves, green red pepper and spinach.

• Journal of Mushroom
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• v.7 no.3
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• pp.91-97
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• 2009

This expriment was carried out on culture media which affect growth, development and physiological effect to Pleurotus ostreatus, when aqueous ferrum, red pepper powder, leaves of ginkgo biloba were added to culture media. The yield of fresh mushroom per 850ml PP bottle in chunchu-neutari was highest by 144g in 34.9g aqueous ferrum added, ferrous content don't affected to yield of mushroom, but variety of Pleurotus ostreatus affect to yield. Mineral content of fruit body and culture media in Suhan-neutari was different to mineral kind, ferrous content of furit body was similar to 0.31~0.43mg/kg when ferrous content of media was increased in 0.89mg/kg to 10.8mg/kg. The more content of red pepper powder in culture media was high, the more capsaicin content in fruit body was high. transferred capsaicin was highest by 6 mg/100g in Suhan-neutari. Total phenolics content were higher in culture media which was added aqueous ferrum and red pepper powder, but correlation don't showed total phenolics content among antioxydant activity, reducing power, chelating capacity. Macrophage activation was higher in Suhan-neutari than other Pleurotus spp.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.182-188
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• 2011

This research was conducted to evaluate the effect of supplemental light-emitting diode (LED) light on growth characteristics and phytochemical content of pepper (Capsicum annuum L.) seedling using LED blue (470 nm, B), red (660 nm, R), blue + red (BR), far red (740 nm, FR) and UV-B (300 nm) light treatment, and without artificial light. Photon flux of LED light was 49, 16, 40, 5.0 and $0.82{\mu}mol\;m^{-2}s^{-1}$ for B, R, BR, FR, and UV-B light, respectively, during experiment. Supplemental LED light duration was $16hr\;day^{-1}$ and UV-B light duration was 10 min. per day after sunset up to 15 days (12 days after germination) of plants age. In our research, growth characteristics and phytochemical content of pepper seedlings were greatly influenced by supplemental LED light compare to control treatment. Red light increased the number of leaves, number of nodes, leaf width and plant fresh weight by 34%, 27%, 50% and 40%, respectively. Blue light increased the leaf length by 13%, and stem length and length of inter node were increased by 17% and 34%, respectively under grown far red light. After 15 days of light treatments phytochemical concentrations of pepper plants were significantly changed. Blue light enhanced the total anthocyanin and chlorophyll concentration by 6 times and 2 times, respectively. Red light increased the total phenolic compound at least two folds meanwhile far red light reduced the ascorbic acid and antioxidant activity 31% and 66%, respectively compared to control treatment.

• Journal of Bio-Environment Control
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• v.16 no.3
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• pp.233-239
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• 2007

This study was carried out to investigate the distribution of ${\alpha}-glucosidase$ inhibitor (AGI) activity and to evaluate horticultural characteristics of pepper (Capsicum spp.). AGI activities of pepper fruits and leaves were different from 1.0 to 20.5 times and 1.0 to 5.9 times, respectively. Weight, length and width of evaluated pepper fruit were distributed from 0.5 to 56.0 g, 0.8 to 15.4 cm and 0.5 to 6.3 cm per fruit respectively. Stem colors before transplanting varied from green to violet. Length and width of leaf were distributed from 3.1 to 5.0 cm and 2.1 to 3.0 cm. Immature fruit color was almost green and mature fruit color was almost red. In horticultural characteristics of selected pepper lines with high AGI activity, the fruit position was downward position. The immature fruit color was green in all lines except one and the mature fruit color was red in all lines. Fruit weight and fruit length of selected pepper lines with high AGI activity were distributed from 5.9 to 41.1 g and 5.9 to 17.0 cm and leaf width and leaf length were distributed from 5.8 to 29.7 cm and 3.9 to 8.7 cm, respectively. The AGI activities of pepper is widely variable between leaf and fruit. According to this result, it suggested the possibility of developing a new pepper line with high AGI activity.

• Research in Plant Disease
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• v.20 no.3
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• pp.211-215
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• 2014

This research was performed to examine the protective activities of the mixtures of pine oil and copper hydroxide against bacterial spot and anthracnose on pepper plants. As for bacterial spot, the treatment of pine oil alone displayed high disease incidence (59.6%) and low protective effect (28.9%). In comparison, the treatments of mixtures and copper hydroxide alone showed protective activities of 66.8-76.1%. The mixture of pine oil and copper hydroxide (4:1) suppressed the most effectively bacterial spot on pepper. On the other hand, the mixture of pine oil and copper hydroxide (4:1) also showed the strongest protective effect against pepper anthracnose among the 4 treatments tested; its disease incidence and disease control value were 49.8% and 41.7%, respectively. The other treatments showed low protective activities with control values of 7.4-17.1%. These results suggested that the mixture of pine oil and copper hydroxide (4:1) can be used for the environmental-friendly disease control of bacterial spot and anthracnose on pepper.

• The Korean Journal of Pesticide Science
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• v.10 no.2
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• pp.99-106
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• 2006

Chlorothalonil and imidacloprid sprayed onto the green peppers were degraded more faster at outdoor than in greenhouse. These results were affected by dew and photodegration, considering no rain during the experimental period. Chlorothalonil, esfenvalerate and imidacloprid in green pepper, green twist pepper and sweet pepper did not show any residual pattern, because green peppers are one of the continuous harvesting crops and pesticides could not be sprayed homogeneously on them. When green peppers were pickled with soy sauce and green twist peppers were fried with vegetable oil, the amounts of pesticides such as alpha-cypermethrin, bifenthrin, chlorfenapyr, esfenvalerate and imidacloprid were diminished to the levels of about $30{\sim}71$ and $20{\sim}41%$, respectively. Esfenvalerate and imidacloprid could not be detected in 2 month-old hot pepper paste. The removal rates of pesticide residues in leaves of green peppers were about $22{\sim}37%$ by washing, about $74{\sim}95%$ by parboiling, and about $17{\sim}55%$ by drying after parboiling.

• The Korean Journal of Pesticide Science
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• v.21 no.1
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• pp.49-61
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• 2017

The study was conducted for safety evaluation of 208 kinds of residue pesticides on 200 dried agricultural products, which are distributed in Gwangju. The method of monitoring was the second of Multi Class Pesticide Multi-residue Methods in Korean Food Code, and GC-ECD, GC-NPD, GC-MSD, and LC-MS/MS were used as evaluation equipment to analyze. The residue level in pesticides were 15.5% (31 of 200 samples) and 4 samples exceeded MRLs. 4.5 mg/kg of pyraclostrobin (MRL; 3.0 mg/kg) was detected in red pepper, 1.49 mg/kg of chlorpyrifos (MRL; 0.13 mg/kg) in daikon leaves, 38.26 mg/kg of pyridalyl (MRL; 0.25 mg/kg) in pepper leaves, 0.98 mg/kg of chlorpyrifos (MRL; 0.05 mg/kg), respectively. Pesticides were found on the 15 samples among the 21 samples of red pepper which is a fruit vegetable, and this resulted in high detection rate of 71%. In addition, pesticides were detected on chwinamul, shitake, siler divaricata, daikon leaves and others within MRLs. The frequent detected kinds of pesticides were insecticide (47.6%), fungicide (33.3%), acaricide (14.3%), nematicide (4.8%) in the order named, and pesticides were methoxyfenozide > pyraclostrobin > azoxystrobin, chlorantraniprole > novaluron, trifloxystrobin in frequent order.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• Korean Journal of Environmental Agriculture
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• v.17 no.2
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• pp.107-116
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• 1998

In an effort to reduce artifically the residual pesticides on crop and soil by accelerated photolysis,some 40 among the naturally occurring and synthetic coumpound were screened for photosensitization and/or photocatalysis and six promising chemicals were selected.The fungicides and the four selected photosensitizers and/or photocatalyst (PS) were applied to each crop.The results obtained are summarized as follows. 1. The wavelengths of maximum absortion (${\lambda}$max) and the molar absorptivites (${\varepsilon}$max) of procymidone,vinclozolin,and carbendazim in acentone were all 209 nm and 853,854,and 8740 respectively. 2. Of the 40 naturally-occuring and synthetic compounds screened,six promising ones were selected and designated as PS-1 (aromatic ketone),PS-2(aromatic amine)PS-3(quinone) ,PS-4 (inorganic compound),PS-5(organic acid salt) and PS-6(semiconductor photocatalyst). 3. In the accelerated photolysis of pesticide in soil by applying PS ,procymidone was decoposed rapidly by virtue of PS-2,being 59% of the control 3 days after application. 4. The vinclozolin residue in soil was reduced to 71% and 21% of the control 1 and 15 days,respectively,after PS-2 application. 5. The photolysis of carbendazim in soil was not accelerated by any of the PS tested. 6. The pesticide residues on the crop were prominently reduced by PS application.The procymidone residue on tomato was reduced to 47% of the control 15 days after PS-1 application and that on red pepper reduced to 57% 15 days after PS-2 application. 7. Vincrozolin residus remaining on tomato 1 and 15 days after PS-2 application were 38% and 56% of the control whereas those on the red pepper were 82% and 64%,respectively. 8. PS-2 was the most effective for the accelerated photolysis of carbendazim residues remaining on tomato, whereas on red pepper, the four of PS tested were all effective, but did not make much difference between them. This might be due to the shielding of sunlight by the leaves of red pepper not to exert the photosensitizing effect of PS-2 to the full.