• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.1090-1096
• /
• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• The Korean Journal of Mycology
• /
• v.16 no.2
• /
• pp.60-63
• /
• 1988

Each of 103 isolates of Phytophthora capsici was obtained from diseased red pepper plants randomly belonged to either the mating type $A_1$ or the mating type $A_2$. Fifty four isolates were classified as mating type $A_1$, and 49 isolates were classified as mating type $A_2$.Oospores were formed in each combination of isolates between $A_1$ or $A_2$ on 5% V-8 juice agar except one combination.

• Journal of Bio-Environment Control
• /
• v.3 no.2
• /
• pp.106-118
• /
• 1994

This study was conducted to analyze the effects of fluctuations in temperature, light intensity and soil temperature on the growth of red pepper seedlings in the nonheated plastic houses with various number of layers and in the open field. Relationship between the optimal environment and the growth of seedlings was discussed, and the maximum and minimum outdoor temperatures in Kwangju area from 1941 to 1985 were analyzed. The results obtained were as follows; 1. The minimum temperature in tunnel with quadruple coverings of P. E. film from December 20 to February 25 was decreased to 5$^{\circ}C$ mostly, where the exposure to chilling temperature could not be avoided during this period. The maximum temperature was increased to 33$^{\circ}C$ mostly and 42$^{\circ}C$ in peak, where some ventilation was needed. 2. The diurnal differences of inside temperature, increasing with number of layers, were 16 to 38$^{\circ}C$, while those of outside temperature were 5 to 1$0^{\circ}C$. 3. The cold injury in the quadruple coverings during winter occurred all the times below 12$^{\circ}C$ and as many as 200 times over 3$0^{\circ}C$, while effectiveness of thermal insulation in the multilayered nonheating plastic houses were clearly proved. 4. The inside light intensity was markedly reduced with the increment of layers and the minimum light intensity fallen down below the light compensation point for the growth of red pepper plants regardless of the number of layers. 5. Until 10 a. m., the temperature in the daytime during December 20 to mid - February showed below 10 to 12$^{\circ}C$ which was the limiting temperature for the growth of red pepper seedlings. After 4 p. m., the light intensity was sharply reduced despite of the air temperature kept over 12$^{\circ}C$. Therefore, limiting factors for the growth of red pepper seedlings were the temperature before 10 a. m. and the light intensity after 4 p. m. 6. The minimum soil temperature in quadruple coverings showed around 1$0^{\circ}C$ where the physiological damage for red pepper seedlings might be occurred. 7. The minimum outdoor temperatures from 1941 to 1985 was -19.4$^{\circ}C$, observed in the 5th January.

• Korean Journal of Soil Science and Fertilizer
• /
• v.37 no.3
• /
• pp.171-176
• /
• 2004

To investigate the availability of nitrogen decomposed and released from liquid pig manure (LPM), this experiment was performed with red pepper (Capsicum annuum L., cv. Hanbando), and Chinese cabbage (Brassioa campestris L., cv. Konaenggiyeureumbaechoo) in 2001. Based on the total nitrogen of chemical fertilizer, both red pepper and chinese cabbage were treated with three and four applications of LPM, respectively. Yield of red fruits in the red pepper was increased by an enhancement of LPM application. However, that of chinese cabbage was enhanced with a reducing supply of LPM. Biosynthesis of polyamine in both crops such as red pepper and chinese cabbage was large in the early growth stage and was not increased by LPM application. The high biosynthesis of bound polyamine, monoamine and diamine, in the early growth stage was changed in an increase of conjugated polyamine and polyamine with a process of crop growth. Inorganic components in the leaf of red pepper by LPM application were equal or slightly lower than in chemical fertilizer, however, from the middle growth stage, contents of phosphate and potassium were increased. Those of chinese cabbage were slightly decreased from the early growth stage to the late. Considering this experiment, the thoughtless supply of LPM has not resulted in certain crop damages, and an application of LPM to increase a yield was different from crop species at some extent.

• Korean Journal of Food Science and Technology
• /
• v.10 no.1
• /
• pp.8-10
• /
• 1978

After growing the hot pepper fruits in polyethylene film(PE) house covered with white or red colored film, the fruits were collected and chlorophyll, carotenoid, and capsaicin content was analyzed. Although total chlorophyll content was higher in fruit of white PE house$(208.9{\mu}g/g-F.W)$ as compared to that of red PE house $(153.0{\mu}g/g-F.W)$ grown plants, the ratio of chlorophyll a over b were similar, giving 2.15 and 2.13 respectively in white and red PE house. Total carotenoid, $\beta$-carotene and the capsaicin content were higher in fruits of red PE house grown plants. Therefore, it is suggested that red film could be used as a successful covering material for poly ethylene film house.

• Journal of Microbiology and Biotechnology
• /
• v.16 no.10
• /
• pp.1622-1628
• /
• 2006

Bacteria from the Methylobacterium genus, called pink-pigmented facultative methylotrophic bacteria (PPFMs), are common inhabitants of plants, potentially dominating the phyllosphere population, and are also encountered in the rhizosphere, seeds, and other parts of plants, being versatile in nature. The consistent success of the Methylobacterium plant association relies on methylotrophy, the ability to utilize the one-carbon compound methanol emitted by plants. However, the efficiency of Methylobacterium in plant growth promotion could be better exploited and thus has attracted increasing interest in recent years. Accordingly, the present study investigated the inoculation effects of Methylobacterium sp. strains CBMB20 and CBMB 110 on seed imbibition to tomato and red pepper on the growth and accumulation of phytohormone levels under gnotobiotic conditions. Seeds treated with the Methylobacterium strains showed a significant increase in root length when compared with either the uninoculated control or Methylobacterium extorquens $miaA^-$ knockout mutanttreated seeds. Extracts of the plant samples were used for indole-3-acetic acid (IAA), trans-zeatin riboside (t-ZR), and dihydrozeatin riboside (DHZR) assays by immunoanalysis. The treatment with Methylobacterium sp. CBMB20 or CBMB 110 produced significant increases in the accumulation of IAA and the cytokinins t-ZR and DHZR in the red pepper extracts, whereas no IAA was detected in the tomato extracts, although the cytokinin concentrations were significantly increased. Therefore, this study proved that the versatility of Methylobacterium as a plant-growth promoting bacteria could be better exploited.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.16 no.4
• /
• pp.349-358
• /
• 2014

This study was conducted to determine the impact of elevated temperature in growing season on the growth and fruit quality of red pepper (Capsicum annuum L.) by cultivating pepper in the temperature gradient tunnels. Plant height, stem diameter, leaf number and total leaf area, fresh weight and dry weight increased at ambient $+2^{\circ}C$ temperature, whereas each leaf area decreased as temperature increased. The plants grown under ambient $+2^{\circ}C$ temperature showed the greatest number of flower and fruit. Fruit weight, fruit length and fruit diameter decreased as the temperature increasing gradually. Total fruit number, total fruit weight and total dry fruit weight was the highest at ambient $+2^{\circ}C$ temperature. Major free sugars of red pepper fruit were fructose and glucose. Free sugar content of red pepper according to the differences in harvesting times and in growth temperature showed a little differences. The yield of red pepper fruit at ambient $+2^{\circ}C$ temperature increased by 13% compared with the control. However, the yield of red pepper fruit at ambient $+4^{\circ}C$ temperature decreased by 20% as compared to control. Non-marketable fruits (diseased fruit, malformed fruit and small sized fruit) increased as the temperature rised.

• Mycobiology
• /
• v.46 no.2
• /
• pp.122-128
• /
• 2018

Arbuscular mycorrhizal fungi (AMF) are well-known for their ability to improve plant growth and help plants withstand abiotic stress conditions. Unlike other fungi and bacteria, AMF cannot be stored, as they are obligate biotrophs. Long-term preservation of AMF spores is challenging and may lead to the loss of viability and efficiency. This study aimed to understand the effect of prolonged subculture of AMF species on the growth and glomalin-related soil protein (GRSP) from red pepper (Capsicum annuum L.). AMF spores were mass-produced using different techniques and subcultured in pots with sorghum sudangrass as the host plant for 3 years. Experimental soil samples were collected from natural grassland. Five different AMF inocula were used in triplicate as treatments. After 70 days of growth, red pepper plants were harvested and plant dry weight, plant nutrient content, mycorrhizal colonization, AMF spore count, and soil glomalin content were determined. AMF-treated plants displayed higher dry weight than controls, with only fruit dry weight being significantly different. Similarly, significant differences in phosphorous and potassium contents of the above-ground plant parts were observed between mycorrhizal and control treatments. In addition, soil GRSP content was significantly higher in plants inoculated with Rhizophagus sp. and Gigaspora margarita. The increased plant growth and GRSP content suggest that AMF can be maintained for 3 years without losing their efficiency if subcultured regularly with different symbiotic host plants.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.9
• /
• pp.1315-1319
• /
• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1769-1775
• /
• 2011

This study was carried out to investigate the changes in the quality characteristics of Kimchi with mashed red pepper (Capsicum annuum L.) added during 12 days of fermentation at $20^{\circ}C$. The moisture content of Kimchi increased according to the addition of mashed red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The total bacterial and lactic acid bacterial counts of Kimchi with additional mashed red pepper sharply increased until the 2 day mark, then gradually increased thereafter. The initial pH and total acidity of Kimchi with additional mashed red pepper showed a range of 5.67~5.88 and 0.18~0.21, respectively. The pH and total acidity rapidly changed within a range of 4.26~4.72 and 0.50~0.70%, respectively, until the 2 day mark. The reducing sugar content sharply decreased until the 2 day mark, then gradually decreased afterwards. It decreased with increasing levels of mashed red pepper. A sensory evaluation indicated that Kimchi with 50% or 75% additional mashed red pepper was better than that of other Kimchi.