• Korean journal of applied entomology
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• v.49 no.1
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• pp.23-29
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• 2010

The environmental risks of cucumber mosaic virus resistant transgenic chili peppers with the CMVP0-CP gene on non-target organisms in the agroecosystem environments was evaluated during the periods of the chili pepper growing season (June 19, July 30, August 31) in 2007. Arthropods assemblages leaves and flowers of chili peppers were quantitatively collected by using an insect vacuum collector to compare the arthropod community structures between non-transgenic chili peppers (nTR, P 915) and mosaic virus resistant transgenic chili peppers (TR, CMV-cp, line 7). There was no statistical difference in the arthropod community structure between the two types of crops, nTR and TR, at the same season, although the species richness and Shannon's index were somewhat different among seasons; indicating no effects of genetically modified peppers on the arthropod community. However, further studies were required to conclude more concretely for the potential environmental risk of the transgenic chili pepper of CMV-cp.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.131-144
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• 2015

The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

• Food Science and Preservation
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• v.7 no.2
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• pp.139-144
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• 2000

In order to extend the shelf-life of red chili pepper, MA and CA technology were used. In MA storage, red chili peppers(Jinmi and Jangkun) were packaged in 0.03 mm PE film bags(3 kg/bag) having two holes(${\sigma}$2~3 cm) at 2~3$^{\circ}$C or 7~8$^{\circ}$C. In CA storage, red chili peppers(Jinmi) were stored on following gas composition; 5 or 10% CO$_2$ in combination with 2 or 5% O$_2$ at 2~3$^{\circ}$C, respectively. The changes of weight loss and decay rates during MA storage were less in Jinmi than in Jangkun and less at 2~3$^{\circ}$C storage(except O$_2$ 5%, CO$_2$ 10% condition) while in CA it decreased after 40 days of storage. Red chili peppers would be stored for 30 days when stored in MA conditions(0.03 mm PE film bag) and for 60 days when srored in CA condition on O$_2$ 2%, CO$_2$ 10% based on overall quality of sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.132-137
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• 2011

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.

• Journal of Preventive Medicine and Public Health
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• v.57 no.1
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• pp.73-82
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• 2024

Objectives: The unsafe use of pesticides in agriculture represents a major hazard to human health. This study was conducted to investigate the association between pesticide exposure and health symptoms among chili farmers in northeast Thailand. Methods: This cross-sectional analytic study included 141 chili farmers in Sakon Nakhon Province, in northeast Thailand. Data regarding health symptoms were gathered using a self-report questionnaire. A medical technician tested blood cholinesterase activity using an erythrocyte method, and an occupational medicine specialist at Ramathibodi Hospital in Bangkok, Thailand reviewed the results. Associations between personal characteristics, pesticide exposure factors, and health symptoms were analyzed using multiple logistic regression. Results: Of the 141 chili farmers studied, 66.7% experienced pesticide poisoning, as indicated by below-normal cholinesterase levels. Fatigue was the most frequently reported symptom associated with pesticide exposure, affecting 37.6% of participants. This was followed by nausea and vomiting (31.9%), dizziness (14.9%), and dry throat (14.9%). Multivariate logistic regression analysis revealed that several factors were significantly associated with adverse symptoms: amount of work experience, volume of pesticides used, use of chemical pesticides, use of leaking containers during spraying, direct pesticide exposure while working, contact with pesticide-soaked clothing, consumption of food and drinks in the fields, and blood cholinesterase level indicating risk. Conclusions: This study suggests potential health risks for chili farmers stemming from exposure to and contamination by pesticides used in agricultural practices. To mitigate these risks, it is essential to supply personal protective equipment and to implement educational programs aimed at improving protective behaviors among farmers.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.14
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• pp.5987-5991
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• 2015

Our previous study detected aflatoxins in red chili peppers from Chile, Bolivia, and Peru, each of which have a high incidence of gallbladder cancer (GBC). Since the aflatoxin B1 concentration was not so high in these peppers, it is important to clarify the presence of other mycotoxins. Here we attempted to determine any associations between the concentrations of aflatoxins and ochratoxin A (OTA) in red chili peppers, and the corresponding GBC incidences. We collected red chili peppers from three areas in Peru: Trujillo (a high GBC incidence area), Cusco (an intermediate GBC incidence area), and Lima (a low GBC incidence rate), and from Chile and Bolivia. Aflatoxins and OTA were extracted with organic solvents. The concentrations of aflatoxins B1, B2, G1, and G2, and OTA were measured by high-performance liquid chromatography. The values obtained were compared with the incidence of GBC in each area or country. All of the red chili peppers from the three areas showed contamination with aflatoxins below the Commission of the European Communities (EC) recommended limits ($5{\mu}g/kg$), but the OTA contamination of two samples was above the EC recommended limit ($15{\mu}g/kg$). The mean concentrations of OTA in the peppers from Chile (mean $355{\mu}g/kg$, range < $5-1,059{\mu}g/kg$) and Bolivia (mean $207{\mu}g/kg$, range $0.8-628{\mu}g/kg$), which has a high incidence of GBC, were higher than that in Peru ($14{\mu}g/kg$, range < $5-47{\mu}g/kg$), which has an intermediate GBC incidence. The OTA contamination in the red chili peppers from Chile, Bolivia, and Peru was stronger than that of aflatoxins. Our data suggest that OTA in red chili peppers may be associated with the development of GBC.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.257-263
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• 2012

The purposes of this study were to develop value-added sauce (chili hot sauce) products with Korean advanced chili peppers (Capsicum annuum L.), to determine physicochemical characteristics of hot sauces, and to conduct a sensory evaluation of developed hot sauces. American chili hot sauce products were collected from the American local favorites, and were analyzed based on their compositions. The developed Korean hot sauce contained tomato (29.2%), onion (18.2%), sugar (11.5%), vinegar (10.9%), Korean chili peppers (11.0%), herbs, plum extract, and oligosaccharide, and it showed a higher overall acceptability, compared to that of the hot sauce samples. Its physiochemical analysis showed: salt $5.46{\pm}0.21%$, total acidity $6.04{\pm}0.04%$, pH $3.32{\pm}0.25$, and $^{\circ}brix$ $58.50{\pm}0.10$. This result suggests the possibility for developing a processed chili pepper products.

• 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.

• Food Science and Preservation
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• v.5 no.3
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• pp.207-210
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• 1998

To prolong the shelf life of green chili pepper, packaging films such as 30 $\mu\textrm{m}$ low density polyethylene(LDPE), 20 $\mu\textrm{m}$ perforated polyolefin (SM250), 30 $\mu\textrm{m}$ cast polypropylene (CPP) and 15 $\mu\textrm{m}$ polyolefin (MPD) were used. LDPE showed a suitable gas concentration which consisted of 3-5% O$_2$ and below 5% CO$_2$for keeping quality of green chili peppers after 10 days. Though weight loss was 9.3% for SM250 after 5 days, others showed below 2.0% weight loss after 40 days. Green chili peppers inside CPP package revealed a great decrease in ascorbic acid content after 30 days. SM250 showed a less total microbial count among packages, but there was no great differences among packages.

• The Plant Pathology Journal
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• v.28 no.1
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• pp.10-19
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• 2012

This study investigated the distribution of endophytic fungi obtained from the surface sterilized tissues of leaves, stems and roots of chili pepper ($Capsicum$ $annuum$ L.) plants in seedling, flowering and fruiting stages in Korea and their antifungal activity. A total of 481 isolates were recovered and were identified using molecular techniques. Based on rDNA ITS gene sequence and phylogenetic analysis, 21 fungal genera were characterized, belonging to 16 Ascomycota and 5 Basidiomycota. $Penicillium$ in seedling stage, $Fusarium$ in flowering stage, $Colletotrichum$ followed by $Fusarium$, $Alternaria$ and $Xylaria$ in fruiting stage was predominant and $Alternaria$, $Cladosporium$ and $Fusarium$ were common in all growth stages. Among 481 endophytes 90 phenotypes were evaluated for the antimicrobial activity against three major pathogens ($Phytophthora$ $capsici$, $Colletotrichum$ $acutatum$ and $Fusarium$ $oxysporum$) of chili pepper. Among them 16 isolates inhibited the growth of at least one test microorganisms. Three strains showed a broad spectrum antifungal activity and displayed strong inhibition against chili pepper pathogenic fungi.