• Proceedings of the Zoological Society Korea Conference
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• 1999.10b
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• pp.260.2-260
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• 1999

No Abstract, See Full Text

• Proceedings of the Zoological Society Korea Conference
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• 1999.10b
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• pp.261.1-261
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• 1999

No Abstract, See Full Text

• Proceedings of the Zoological Society Korea Conference
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• 1999.10b
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• pp.261.2-261
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• 1999

No Abstract, See Full Text

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.592-595
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• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• The Plant Pathology Journal
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• v.34 no.1
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• pp.1-10
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• 2018

A previously unreported bacterial disease on chili pepper (Capsicum annuum L.) seedlings affecting as many as 4% of seedlings was observed in greenhouses in Chihuahua, Mexico (Delicias and Meoqui counties). Initial lesions appeared as irregular small spots on leaves and brown necrosis at margins tips were observed. Later, the spots became necrotic with a chlorotic halo. Advanced disease was associated with defoliation. A Gram negative, rod-shaped bacterium was isolated from diseased chili pepper seedlings. Three inoculation methods revealed that isolated strains produce foliage symptoms, similar to those observed in naturally infected seedlings. Pathogenic strains that caused symptoms in inoculated seedlings were re-isolated and identified to fulfill koch's postulate. Polyphasic approaches for identification including biochemical assays (API 20E and 50CH), carbon source utilization profiling (Biolog) and 16S rDNA, hsp60 and rpoB sequence analysis were done. Enterobacter cloacae was identified as the causal agent of this outbreak on chili pepper seedlings.

• Journal of Plant Biotechnology
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• v.36 no.2
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• pp.184-192
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• 2009

The influences of pretreatment medium, the addition of fresh medium, and the size of culture plate on the production of embryos were investigated in isolated microspore culture of hot pepper (Capsicum annuum L.). Among the media used for heat shock pretreatment ($32{\pm}1{^{\circ}C}$), high frequency embryo production was obtained when the sucrosestarvation medium A was used. On the other hand, neither 0.37 M mannitol solution nor NLNS medium supplemented with sucrose was not efficient for embryo production. The addition of culture medium to pretreatment media considerably decreased the embryo production even though embryo development proceeded further. The embryo production was not improved by the addition of fresh medium after 2 or 3 weeks from starting culture. Increase in the size of the culture plate from $3.5{\times}1.0$ cm to $6.0{\times}1.5$ cm improved embryo quality. These results will provide valuable information for developing an efficient microspore culture system of hot pepper for high frequency embryo production.

• Molecules and Cells
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• v.26 no.6
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• pp.548-553
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• 2008

The erect habit of fruit setting is a unique characteristic of ornamental peppers and wild pepper species. The erect habit is known to be controlled by the up locus on pepper (Capsicum annuum L.) chromosome 12. The result of a genetic analysis using Saengryeog 211 (pendant), Saengryeog 213 (erect), and their $F_1$ and $BC_1$ progeny demonstrated that up is a recessive gene. To develop an up-linked marker, bulked segregant analysis (BSA) and amplified fragment length polymorphism (AFLP) were employed using 108 $F_{2:3}$ individuals. The closest AFLP marker, $A2C7_{469}$, was located at a genetic distance of 1.7 cM from the up locus and was converted into a cleaved amplified polymorphic sequence (CAPS) marker. This marker was mapped at a genetic distance of 4.3 cM from the up locus. When the CAPS was applied to seven ornamental lines and 27 breeding lines with erect fruit, these genotypes of 28 lines were correctly predicted. Thus, the CAPS marker will be useful for marker-assisted selection (MAS) of pepper breeding lines with the up allele at the early seedling stage.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.313-317
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• 2018

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

• Molecules and Cells
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• v.22 no.1
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• pp.89-96
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• 2006

"Determinate" and "indeterminate" inflorescences in plants are controlled by a single recessive gene, for example, SELF-PRUNING (SP) in Solanum lycopersicum, TERMINAL FLOWER1 in Arabidopsis, CENTRORADIALIS in Antirrhinum, and CENTRORADIALIS-like gene in tobacco. Pepper (Capsicum annuum L.) is an indeterminate species in which shoots grow indefinitely. In this study, we cloned and characterized the pepper SP-like gene (CaSP). RT-PCR revealed that the CaSP transcript accumulates to higher levels in floral buds than in other organs. Comparison of genomic DNA and cDNA sequences from indeterminate and determinate pepper plants revealed the insertion of a single base in the first exon of CaSP in the determinate pepper plants. CaSP is annotated in linkage group 8 (chromosome 6) of the SNU2 pepper genetic map and showed similar synteny to SP in tomato. Transgenic tobacco plants overexpressing CaSP displayed late-flowering phenotypes similar to the phenotypes caused by overexpression of CaSP orthologs in other plants. Collectively, these results suggest that pepper CaSP is an ortholog of SP in tomato.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.683-688
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• 2015

Nowadays, sustainable and environment-friendly agriculture has become an important issue all around the world, and repeated applications of mineral and/or organic fertilizer will probably affect mineral nutrient dynamics in soil in the long term but only a limited number of observations are available. This study was carried out to investigate whether there is any influence of different fertilizer management for red pepper (Capsicum annuum L.) cultivation on soil physicochemical properties, leaf mineral content, yield and fruit quality in the aspect of long-term practice in open field condition. NPK, NPK+compost, compost only, and unfertilized control plot were included in the treatments. The application of chemical fertilizer and/or compost repeated annually for 17 years from 1994 to 2011. Soil organic matter content was higher in compost treatments than in no-manure treatments. Available phosphate and the yield of red pepper were highest in NPK+compost treatment followed by NPK (chemical fertilizer), compost, and control. The results indicate that in the long term, nitrogen supply is still needed for increasing red pepper yield, but reduction in the use of chemical fertilizer could be also possible with the proper application of compost.