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Detection of Plant Pathogenic Viruses in Commercial Gochujang (Fermented Red Pepper Paste) from Korea
Seoyeon Ko, Na-Kyeong Kim, Hyo-Jeong Lee, Tae-Ho Ryu, Jin-Sung Hong, Rae-Dong Jeong 한국식물병리학회 The Plant Pathology Journal 6 Pages
한국식물병리학회 The Plant Pathology Journal 2020, 36권 5호 13 503-508 (6 pages)
of plant pathogenic viruses through processed foods could be a source of concern for global crop production; however, there is a lack of supporting evidence. The present study was conducted to investigate the presence of plant pathogenic viruses in five samples of gochujang (fermented red pepper paste) manufactured in Korea. Several viruses infecting pepper were detected by reverse transcriptionpolymerase chain reaction, among which the pepper mild mottle virus (PMMoV) was detected in all five... -
생홍고추 페이스트의 장기 저장조건 설정
권동진, 조진호, 김현구, 박무현, Kwon. Dong-Jin, Jo. Jin-Ho, Kim. Hyun-Ku, Park. Mu-Hyun 한국식품과학회 한국식품과학회지 6 Pages
한국식품과학회 한국식품과학회지 1990, Vol.22 No.4 415-420 (6 pages)
수확된 생홍고추의 손실을 방지하고 건조에 소요되는 노력과 경비를 절감코자 생홍고추 페이스트 가공공정 및 저장가능성에 관하여 실험하였다. 생홍고추 페이스트는 10%염을 첨가하므로서 pH4.5 이하로 산성화시킬 수가 있어 Clostridium botulinum포자의 생육을 억제시킬 수가 있어 살균시간을 $100^{circ}C$에서 10분간으로 단축시키는 것이 가능하였다. 또한 $5^{circ}C$이하 저온저장시 6개월 이상 성상 및 품질의 변화를 거의 볼 수가 없었다. 따라서 염을 10% 첨가하고 열처리만을 하여 제조한 생홍고추 페이스트는 생홍고추의... -
Epidemiological Characteristics of Scab of Japanese Apricot in Korea
한국식물병리학회 The Plant Pathology Journal 8 Pages
한국식물병리학회 The Plant Pathology Journal 2017, 33권 5호 2 450-457 (8 pages)
of processed fruit, but reduce the value of fruit intended for the fresh market. Incidence rates of scab at sprayed and unsprayed orchards range from 0% to 21.5% and from 30.2% to 100%, respectively, in the major cultivation regions of Jeonnam Province during the growing season of 2009. The trends in disease progress were quite similar, regardless of regions, and cultivar Namgo was relatively less damaged by scab compared to cultivar Cheonmae among the tested...
