Browse > Article

Quality of Single-Harvested Red Peppers  

Chung, Koo-Min (School of Bioresouce, Andong National University)
Kwon, Seung-Kyu (School of Bioresouce, Andong National University)
Hwang, Jae-Moon (School of Bioresouce, Andong National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.1, 2002 , pp. 128-131 More about this Journal
Abstract
'Manita', a red pepper cultivar being cultivated currently and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute were grown by direct sowing and raising seedling methods, respectively, and all the fruits on the tree were harvested once. Fruits were grouped into 6 grades by color and appearance and their chemical compositions were analyzed. Generally, 'HL' showed less redness and contained less amounts of capsaicin, organic acid, Vit. C, and sugar than 'Manita'. Regardless of cultivar and cultivation method, red-old fruits, ripened and partially dried on the plant, had more red color (21-30%) and more capsaicin (40.0-78.3 mg% vs. 33.2-52.7 mg%), but less sugar (12.70-16.69% vs. 14.46-17.43%) than red-fresh fruits. No difference was found between direct sowing and raising seedling.
Keywords
single-harvest; red pepper; quality;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Hoffman, P.G., Lego, M.C. and Galetto, W.G. Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography. J. Agric. Food Chem. 31: 1326-1330 (1983)   DOI
2 Son, S.M., Lee, J.H. and Oh, M.S. A comparative study of nutri-ents and taste components in Korean and imported red peppers. Kor. J. Nutrition 28: 53-60 (1995)
3 Choi, S.M., Jeon, Y.S. and Park, K.Y. Comparison of quality of red pepper powders produced in Korea. Korean J. Food Sci. Technol. 32: 1251-1257 (2000)
4 Shin, H.S. Food analysis, pp. 148, Shinkwang press, Seoul, Korea (1989)
5 Ku, K.H., Kim, N.Y., Park, J.B. and Park, W.S. Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol. 33: 231-237 (2001)
6 Shin, H.H. and Lee, S.R. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23: 296-300 (1991)
7 Hwang, J.M. and Chung, K.M. Evaluation of dried fruit quality and some characteristics of local red pepper (Capsicum annum L.) cultivars. J. Kor. Hort. Sci. 39: 666-669 (1998)
8 Lee, H.D., Kim, M.H. and Lee, C.H. Relationships between the taste components and sensory preference of Korean red peppers. Korean J. Food Sci. Technol. 24: 266-271 (1992)