• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.301-305
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• 1991

Capsaicin content and redness were significantly different between home-made and factory-made kimchi whereas those were not significantly different in kochujang samples. Factory-made kimchi was 3 times higher in capsaicin content than home-made kimchi. In experimental kimchi and kochujang made with different levels of red pepper, content of capsaicins increased in proportion to the addition level of red pepper. It should be possible to estimate the amount of red pepper used in kimchi or kochujang if their capsaicin contents are determined.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.1
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• pp.98-102
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• 2012

Organic farming has rapidly increased in Gangwon province, but there is a concern about nutrient accumulation and nutrient imbalance in the soil of organic farming. This study was conducted to investigate the impact of continuous application of organic amendments on growth and yield of red pepper and soil characteristics compared with chemical fertilizers application for four years. Treatments of organic amendments including oil cake, rice straw compost, amino acid compost, rice bran compost, and mushroom media (spent substrate) compost resulted in comparable growth and yield of pepper to chemical fertilizers. Organic amendments improved soil physical and chemical characteristics. Especially, rice bran compost and oil cake significantly increased soil organic matter compared with chemical fertilizer application and mushroom media compost and rice straw compost significantly improved soil aggregate stability. On the other hand, available phosphate level in the soil amended with rice bran compost or mushroom media compost was relatively high compared with the other treatments due to relatively high phosphate levels in the composts. It is not easy to adjust nutrient composition in the organic materials. Therefore, the results obtained from the study imply that nutrient imbalance needs to be carefully considered in organic farming without use of chemical fertilizers.

• Journal of Life Science
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• v.29 no.3
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• pp.354-361
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• 2019

The red pepper (Capsicum annuum L.) is one of the most important vegetables in traditional Korean food, containing vitamins A, C, and E, polyphenol, and flavonoids. In addition, red peppers have high anti-oxidant ability and are known to be effective in preventing obesity, diabetes, hypertension, digestive disorders, stress, and aging. In this study, we investigated the effects against obesity and diabetes of both fermented and non-fermented red pepper. C57BL/6N mice with induced obesity from an eight-week 45% high fat diet (HFD) were then fed either an HFD or diets containing 2.5% non-fermented red pepper marc (NRM), 1.25% fermented red pepper marc (FRM), or 2.5% FRM for a further eight weeks. An oral glucose tolerance test was performed seven weeks after dietary intake, and body weight, liver, epididymal fat weight, serum insulin level, and HOMA-IR were measured and a lipid content test performed at eight weeks. The results show that the 2.5% FRM diet reduced body and tissue weight, lipid content, serum insulin levels, and HOMA-IR compared to the 2.5% NRM and HFD diets. These results suggest that fermented red pepper is effective against obesity and diabetes. We will use this information as the basic data for the development of health food materials using red pepper.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.1
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• pp.44-49
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• 2015

Urea has been the most useful N-source, due to lower cost per unit of N. But nitrogen use efficiency of urea may be reduced because of losses from agricultural system by volatilization of ammonia to atmosphere. This study was conducted to evaluate the nitrogen efficiency and growth of hot pepper (Capsicum annuum L.) by mixed treatment with nitrogen and zeolite. They were treated with N $161kg\;ha^{-1}$, N $230kg\;ha^{-1}$, nitrogenzeolite mixture (NZM) $161kg\;ha^{-1}$, NZM $230kg\;ha^{-1}$ and N $0kg\;ha^{-1}$, respectively. In the soil chemical properties after experiment, soil pH decreased but available $P_2O_5$, EC and total nitrogen increased in nitrogen-zeolite mixture treatment. $NO_3-N$ content in the soil showed the highest level in NZM $230kg\;ha^{-1}$. NZM $161kg\;ha^{-1}$ treatment increased growth and yield of hot pepper compared to urea alone. Nitrogen utilization efficiency of hot pepper plant was 47.15% at the treatment of NZM $161kg\;ha^{-1}$, while 36.74% at N $230kg\;ha^{-1}$. These results showed that application of mixture of nitrogen and zeolite had positive influence to improve the efficiency of nitrogen utilization and increase of red pepper yield.

• Food Science and Preservation
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• v.16 no.6
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• pp.861-868
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• 2009

We investigated the use of mashed red pepper in the manufacture of kimchi using various freezing point depression agents (glucose, pectin, ascorbic acid or NaCl). In sensory evaluation results, overall acceptance seemed to be highly related to NaCl content. Kimchi was prepared using mashed red pepper with different levels of NaCl (3, 5, and 10% w/w), and quality characteristics were investigated during storage at $10^{\circ}C$. Salt concentrations of kimchi prepared with addition of 3, 5, or 10% NaCl, and control kimchi, were 2.28, 2.47, 3.10 and 1.92%, respectively. pH values varied significantly among treatments but acidity levels did not differ significantly except during the early stages of production. With increasing NaCl addition, the acidity of kimchi was lower than that of control samples during later fermentation periods. At day 20, the reducing sugar level in control kimchi had decreased by 70% whereas NaCl treatment caused decreases of 45 - 55%. The vitamin C contents of kimchi prepared with addition of NaCl (125.88-145.23 mg/100 g) were higher than that of control (37.22 mg/100 g). In sensory evaluation tests, appearance and texture did not differ significantly with treatment or fermentation period. When taste and overall acceptance were scored, kimchi prepared with the addition of 3% NaCl attained the highest marks throughout the entire fermentation period.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.819-825
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• 2010

This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the $D_{10}$ value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The $D_{10}$ of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.

• Magazine of the Korean Society of Agricultural Engineers
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• v.31 no.2
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• pp.82-91
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• 1989

This study was carried out to get the basic information of irrigation plans for the red pepper, such as optimum irrigation level and irrigation requirement in Taegu and Kyungpook province. In this study, red peppers were cultivated in 6 PVC pot lysimeters filled with 60cm deep clay loam soil. Four tensiometers were installed in each plot to measure the soil water pressure head. Field measurements were made during the period June 6 to October 31, 1988 at the experimental farm of Kvungpook National University. Six levels of irrigation were used. They were PF 1.8-2.0, PF 2.2-2.4, PF 2.8-3.0, FC-PF.1.7, FC-PF 2.2, and FC-PF 2.7. The results obtained from this study are summarized as follows : 1. In case of irrigation levels of narrow ranges of water contents, the higher the soil water content was, the larger the ET was. Hut in case of the irrigation levels returning to the field capacity, the lager the PF value of irrigation point was, the larger the ET was. Considering ET, yield and weight per fruit, the latter is much better than the former irrigation method. 2. The mean daily ET and mean ET ratio for each 10-day period showed that the maximum value occured in the last of August. The ranges of those were 3.74-14.64 mm/day and 0.87-3.40, respectively. These values showed that small during the early stage of growth, large during the middle stage and getting smaller in the last stage. 3. In case of irrigation levels of narrow ranges of water contents, the increase of irrigation water supplied increased the ET. The relationship between the two showed nearly straight line. Most of irrigated water was consumed as ET and the rest as percolation. But, in case of irrigation levels returning to the field capacity, the higher the PF value of irrigation point was, the larger the ET ratio was. However, their relationship didn't show straight line. 4. The irrigation level of PC - PP 2.7 was found to be the optimum irrigation level with respect to the yield, the weight per fruit, stem length, irrigation requirement and percolation quantity. In this case, mean daily ET and mean ET ratio were 6.79 mm/day (total 10052 mm) and 1.67, respectively. The maximum mean daily ET and mean ET ratio for 10-day period were 14.64 mm/day and 3.40, respectively, in the last of August, and the maximum daily ET was 2126 mm/day on August 24. 5. In case of PC - PP 2.7 which is found the optimum irrigation level, mean irrigation water required, mean ET and mean percolation water quantity were 7.44 mm/day, 6.79 mm/day(91.3% of irrigation water), and 0.38 mm/day (5.5% of it), respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.5
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• pp.368-373
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• 2014

Ammonia loss from urea significantly hinders efficient use of urea in agriculture. The level of nitrous oxide ($N_2O$) a long-lived greenhouse gas in atmosphere has increased mainly due to anthropogenic source, especially application of nitrogen fertilizers. There are reports in the literature showing that the addition of zeolite to N sources can improve the nitrogen use efficiency. This study was conducted to evaluate nitrous oxide ($N_2O$) and ammonia ($NH_3$) emission by mixed treatment of urea and zeolite in upland crop field. Urea fertilizer and zeolite were applied at different rates to study their effect on $N_2O$ emission during red pepper cultivation in upland soils. The $N_2O$ gas was collected by static closed chamber method and measured by gas chromatography. Ammonia concentration was analyzed by closed-dynamic air flow system method. The total $N_2O$ flux increased in proportion to the level of N application. Emission of $N_2O$ from the field increased from the plots applied with urea-zeolite mixture compared to urea alone. But urea-zeolite mixture treatment reduced about 30% of $NH_3$-N volatilization amounts. These results showed that the application of urea and zeolite mixture had a positive influence on reduction of $NH_3$ volatilization, but led to the increase in $N_2O$ emission in upland soils.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.4
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• pp.266-273
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• 2009

Use of plant growth promoting symbiotic and non-symbiotic free-living beneficial bacteria as external source of nitrogen is a major research concern for sustainable crop production in the $21^{st}$ century. In view of this, an experiment was conducted under controlled conditions to determine the effects of inoculation with Methylobacterium suomiense CBMB120, a plant growth promoting (PGP) root and shoot colonizer on red pepper, for the purpose of reducing external chemical nitrogen fertilization. Amendments with organic fertilizer and chemical fertilizer in the form of NPK were made at dosages of 50%, 75% and 100%, at 425 and $115kg/ha^{-1}$ measurements. The soil type used was loam, with a pH of 5.13. The growth responses were measured as plant height at 19, 36 and 166 days after transplantation and final biomass production after 166 days. It was found that inoculation with M. suomiense CBMB120 promotes plant height increase during the active growth phase at 19 and 36 days by 14.17% and 10.03%, respectively. Thereafter, the bacteria inoculated plantlets showed canopy size increment. A highly significant inoculation effect on plant height at p<0.01 level was found for 100% level of organic matter and chemical amendment in red pepper plantlets after 36 days and 19 days from transplantation. Furthermore, there was a significantly higher (10.30% and 6.84%) dry biomass accumulation in M. suomiense CBMB120 inoculated plants compared to un-inoculated ones. A 25% reduction in the application of chemical nitrogen can be inferred with inoculation of M. suomiense CBMB120 at with comparable results to that of 100% chemical fertilization alone. Enumeration of total bacteria in rhizosphere soil confirms that the introduced bacteria can multiply along ther hizosphere soil. Large scale field study may lead to the development of M. suomiense CBMB120 as an efficient biofertilizer.