• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.852-857
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• 2010

This study was performed to explore the effect of the clay mineral illite on the improvement of bed soil and plant growth. Red pepper (Capsicum annuum L.) was used as a model vegetable crop. The experiment was performed during the whole six weeks in the glass house of the Chungbuk National University. Its seedlings were cultivated in the bed soil normally used for horticultural purpose. Of the seedlings cultured, the healthy and regular size of seed were selected and cultivated in the pots. They were treated with two forms of illite, particulate (PA) and powder (PW), at the following application rates: standard application[P1 (PA1, PW1), 1:20 (w/w)], two times[P2 (PA2, PW2), 1:10 (w/w)], and four times[P4 (PA4, PW4), 1:5 (w/w)] of standard application. Untreatment (P0) was used as a control pot. At six weeks of cultivation, their growth lengths were correspondingly increased as the application rate was increased ranging from P0, P1, P2, and to P4. Their growth length was a little greater on the application of powder illite (PW) than on the particulate illite (PA). Based on the plant analysis for the root, leaf, stem of red pepper, the uptake amounts of K, Ca, and Mg, were correspondingly increased, as the application rate was increased ranging from P0, P1, P2, and to P4, respectively. At the same application rate, their amounts taken up in the respective parts were higher on the application of PW illite than on the PA one. Especially the amounts of Ca and Mg were higher in the stem, leaf than root. Consequently, it appears that the illite treatment, especially, PW form of illite, enhance the growth of red pepper in the glass house during the whole six weeks of experiment.

• Journal of the Korea Organic Resources Recycling Association
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• v.32 no.3
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• pp.31-41
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• 2024

Food waste compost with high salt content produced by aerobic digestion, but concerns about application of cropland. To address this issue, food waste is being composted by mixing it with livestock manure, which has a lower salt content. Therefore, this study aimed to evaluate the growth characteristics of red pepper and soil chemical properties for continuous application with different amounts of food waste compost with manure (FWC). Treatments were consisted of no fertilizer (NF), inorganic fertilizer (N-N-P₂O₅-K₂O, 19.0-11.2-14.9 kg 10a^-1), and inorganic fertilizer + food waste compost with manure (NPKFWC). FWC treatment was applied at three treatment rates based on soil organic matter content: 900 kg 10a^-1, 1,800 kg 10a^-1, and 2,700 kg 10a^-1 ( referred to a s FWC 1, 2, 3 , respectively). As a r esult of the red pepper yield was about 1.8 times higher in NPKFWC 1 and NPKFWC 2 than that in the NF, but decreased in the NPKFWC 3, 300% of the recommended FWC application rate. Yield decreased in all FWC treatments with continuous application for three year and also decreased about 40% from 3,265 kg 10a^-1 in the first year to 1,948 kg 10a^-1 in the third year. For the soil chemical properties, the content of soil organic matter, available P₂O₅, and exchangeable cations increased in the FWC treatments, and were higher than the NF. Exchangeable sodium in all treatments was increased slightly compared to the soil before used, and no significant salinization was observed in the FWC. This study confirmed that excessive use of FWC not only reduced nutrient use efficiency, but also decreased the red pepper yield. Therefore, it is concluded that optimum usage of FWC is effective for agroecological impacts.

• Journal of Bio-Environment Control
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• v.13 no.2
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• pp.73-80
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• 2004

Two red pepper(Capsicum annuum L.) cultivars, 'Geumtap' and 'Bugang', were cultivated at main producing areas in Korea and harvested four times in 1998 and 1999. Length, weight, dry matter ratio and color of red peppers were measured at each harvest. The relations between external characteristics with regional climatic elements such as total accumulated air temperature, total amount of precipitation and duration of sunshine during the fruit growing periods were compared. Length and fruit weight decreased by delayed harvest. These characteristics were shown significant difference according to cultivars, but not to growing year. Dry matter ratio had a tendency to increase at the 3rd and 4th harvest. The red color as measured a${\times}$L values of pepper powder, increased with being later in harvesting, but the trend was uncertain. In fruit growth, fruit length showed a positive correlation with total accumulated air temperature in later growth period of fruits(from 1st to 20th day before harvesting), and fruit weight had relationships with accumulated air temperature and total amount of precipitation in later growth period of fruit. There was no relation between dry matter ratio and climate elements. The red color was shown high correlations with total amount of precipitation and duration of sunshine. There was highest coefficient of determination($r^2$) in all external characteristics.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.645-656
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• 2014

The aim of this study was to evaluate the product quality and function properties of hot pepper (green and red) fruits cultivated by organic and conventional agricultural practices. Organic and conventional hot peppers were analyzed their product quality with respect to pH, soluble solid, hardness, and color values. The soluble solid contents of organic hot peppers were 2.6~10% higher but their hardness was slightly lower than those of conventional hot peppers. Hot peppers were further analyzed their functional properties on chlorophyll contents, ASTA (American Spice Trade Association) value, total phenolics, and SEM ultrastructure. In case of green pepper, organic hot pepper showed higher (-)a value and the significantly (p<0.001) higher amounts of chlorophyll a and b than conventional hot pepper. Interestingly, organic red hot pepper showed higher (+)a value than that of conventional one. The ASTA value of organic red hot pepper was 28% higher than that of conventional one. Regardless of the fruits color, total phenolics content of organic hot peppers was more enriched than those of conventional ones. These results suggest that organic hot peppers exhibited more excellent color quality and functional properties than conventional hot peppers regardless of fruit color.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.526-529
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• 2001

The study was conducted to investigate quality changes of red pepper by different shelf temperatures after storage at $7^{\circ}C$ for 30 days. Red pepper fruits produced high volume of $C_2H_4$ and $CO_2$ when alternating temperatures exceeded $10^{\circ}C$. Total sugar contents were not different among all the treatments. In contrast, sucrose content decreased about half at higher shelf temperature conditions than at $7^{\circ}C$. Capsaicinoid content was not influenced by alternating temperature, but ascorbic acid content tended to decrease by high shelf temperature after storage at $7^{\circ}C$. Decay did not occur under $13^{\circ}C$, while it occurred in 22.2% of hits at $15^{\circ}C$ and 68.8% at room temperature, respectively. From this results, it is suggested that the optimum shelf temperature of red pepper after low temperature storage should be under $13^{\circ}C$ and that fruits of red pepper stored at $7^{\circ}C$ for 30 days could be sold within 10 days on the shelf.

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.1
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• pp.49-54
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• 1988

The present experiment was conducted to investigate causes affecting the reduction of red pepper production in the continuous cultivation upland soil from 1985 to 1986 in Imsil Chonbuk Province. The results obstained are summarized as follows: 1. Area ratio of continuous cultivation 2 years was 12.7%, 3 years 6.8% and over 4 years 48.9%. 2. Soil hardness and volume of solid and liguid of red pepper continuous cultivation soil were higher than those of one year cultivation, while pH and content of organic matter of continuous cultivation soil were low. The exceeding optimum level of phosphorus and potassium appeared factors affecting and reduction of red pepper of continuous cultivation soil. 3. Microflora density in continuous cultivation soil was high but bacteria/fungi (B/F) and actinomycetes/fungi (A/F) ratio were low. 4. The density of soil nematodes in continuous cultivation soil were higher than that in one year cultivation soil, however, the steeper and better drainage soil lowered the density of nematodes. 5. Continuous cultivation over 4 years showed 14.3% of plants diseased by phytophthora while 0.7% in one year cultivation soil.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.2
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• pp.130-141
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• 2020

The purpose of this study was to determine which fermented liquid fertilizer and application method yields the greatest amount of growth in red pepper (Capsicum annuum L.) and tomato (Lycopersicon esculentum MILL.) plants. Additionally, we investigated which extraction methods produce the most effective fertilizer with the highest levels of mineral nutrients. The liquid fertilizers used in this study were made from fish, bone and fish meal, red pepper leaves, and oil cake, and were extracted using fermentation or water and boiled water. In tomato plants, foliar-application of fermented fertilizer is known to promote more growth than application by drenching, regardless of the number of treatments (once or twice). In our studies, however, drenching with fertilizer promoted growth more effectively than foliar-application in red pepper plants. Studies in both tomato and red pepper have shown that the number of treatments does not significantly alter growth. Liquid fertilizers produced by a fermentation-extraction method promoted greater levels of growth in tomato compared to red pepper, and growth was greater when fertilizers were applied 20 (rather than 40) days post-sowing. Red pepper and tomato shoot fresh weight were affected more by fermented fertilizers than plant height 20 days post-sowing. In red pepper, we observed increased shoot fresh weight when using fermented liquid fertilizers with concentrations of 0.1% or greater. Tomato shoot fresh weight increased similarly in response to fermented fertilizer treatments at the same concentration levels, except those derived from fish. Fermented fish liquid fertilizer was only effective in increasing tomato shoot fresh weight in concentrations exceeding 1%. Red pepper and tomato shoot fresh weight also increased more than plant height in our studies using fermentation liquid fertilizers at 40 days after sowing. Red pepper fresh weight increased with application of bone + fish meal, red pepper leaf, and oil cake fertilizers at concentrations of 0.1%, but not with fish liquid fertilizer in concentrations under 0.5%. Shoot fresh weight in tomato increased with all liquid fertilizers. Growth in red pepper and tomato may be influenced by different kinds of fertilizers due to combinations of macro- and micro-nutrients, or specific macro-nutrients such as nitrogen, phosphoric acid, and potassium. The mineral nutrients found in fish, bone and fish meal, red pepper leaves, and oil cake were not easily extracted by fermentation; thus, liquid fertilizers made using water and boiled water methods more effectively promoted growth in red pepper and tomato due to the larger amounts of macronutrients eluted.

• Korean Journal of Agricultural and Forest Meteorology
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• v.17 no.3
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• pp.248-253
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• 2015

This study was conducted to determine the impact of temperature elevated based on climate change scenario on growth and fruit quality of red pepper (Capsicum annuum L.) in walk-in plant growth chambers. The intraday temperatures of climate normal years (IT) were determined using intraday mean temperatures of climatic normal years (1971~2000) in the Andong Province during the growing season (May 1~July 30). Red pepper plants were cultivated under different temperatures (starting at IT rise by up to $6^{\circ}C$, $2^{\circ}C$ increment). Plant height, stem diameter, branch number, leaf number, fresh weight and dry weight increased under the temperatures higher than IT. The number of flower was the greatest under IT+$2^{\circ}C$ (mean temperature at $22.8^{\circ}C$). The total number and the weight of fruits were the highest under IT+$2^{\circ}C$. While the fruit weight, fruit length and fruit diameter decreased more than IT+$2^{\circ}C$ as the temperature increased gradually. These results concluded that in condition that the current diurnal temperature change cycle is maintained in Andong area, in accordance with climate change scenarios, when the temperature rise $2^{\circ}C$ higher than intraday temperature of Andong area the quantity of pepper fruits will increase while maintaining quality, but increases more than that degree yields are expected to decrease significantly. This result suggests that the fruit yield could increase under IT+$2^{\circ}C$ and fruit quality could maintain great, but the fruit yield could decrease under the temperatures higher than IT+$2^{\circ}C$.

• Journal of Ecology and Environment
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• v.41 no.12
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• pp.336-344
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• 2017

Background: Because of climate change, interest in the development of carbon pools has increased. In agricultural ecosystems, which can be more intensively managed than forests, measures to control carbon dioxide ($CO_2$) emission and absorption levels can be applied relatively easily. However, crop residues may be released into the atmosphere by decomposition or combustion. If we can develop scientific management techniques that enable these residues to be stocked on farmland, then it would be possible to convert farmlands from carbon emission sources to carbon pools. We analyzed and investigated soil respiration (Rs) rate characteristics according to input of carbonized residue of red peppers (Capsicum annuum L.), a widely grown crop in Korea, as a technique for increasing farmland carbon stock. Results: Rs rate in the carbonized biomass (CB) section was $226.7mg\;CO_2\;m^{-2}h^{-1}$, which was 18.1% lower than the $276.9mg\;CO_2\;m^{-2}h^{-1}$ from the red pepper residue biomass (RB) section. The Rs rate of the control was $184.1mg\;CO_2\;m^{-2}h^{-1}$. In the following year, Rs in the CB section was $204.0mg\;CO_2\;m{-2}h^{-1}$, which was 38.2% lower than the $330.1mg\;CO_2\;m^{-2}h^{-1}$ from the RB section; the control emitted $198.6mg\;CO_2\;m^{-2}h^{-1}$. Correlation between Rs and soil temperature ((Ts) at a depth of 5 cm) was $R^2=0.51$ in the RB section, which was higher than the other experimental sections. A comparison of annual decomposition rates between RB and CB showed a large difference, 41.4 and 9.7%, respectively. The results showed that carbonization of red pepper residues reduced the rates of decomposition and Rs. Conclusions: The present study confirmed that the Rs rate can be reduced by carbonization of residue biomass and putting it in the soil and that the Rs rate and Ts (5 cm) were positively correlated. Based on the results, it was determined that approximately $1.2t\;C\;ha^{-1}$ were sequestered in the soil in the first year and $3.0t\;C\;ha^{-1}$ were stored the following year. Therefore, approximately $1.5t\;C\;ha^{-1}year^{-1}$ are expected to be stocked in the soil, making it possible to develop farmlands into carbon pools.

• Archives of Pharmacal Research
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• v.25 no.4
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• pp.475-479
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• 2002

Capsaicin, a major pungent constituent of red pepper (Capsicum annuum L.) possesses a vast variety of pharmacologic and physiologic activities. Despite its irritant properties, the compound exerts anti-inflammatory and anti-nociceptive effects. Previous studies from this laboratory revealed that capsaicin, when topically applied onto dorsal skin of female ICR mice, strongly attenuated activation of NF-kB and AP-1 induced by the typical tumor promoter, 12-O-tetradecanoylphorbol-13-acetate (TPA), which may account for its anti-tumor promoting activity in mouse skin. In the present work, we have found that capsaicin suppresses TPA-stimulated activation of NF-kB through inhibition of $IkB{\alpha}$ degradation and blockade of subsequent nuclear translocation of p65 in human pro myelocytic leukemia HL-60 cells. Methylation of the phenolic hydroxyl group of capsaicin abolished its inhibitory effect on NF-kB DNA binding. Likewise, TPA-induced activation of AP-1 was mitigated by capsaicin treatment.