• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.99-99
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• 2017

Chili pepper (Capsicum annum) is origin of subtropical region, and has been spread all over the world. It is increasing the production and consumption in recent year. Chili peppers are readily incorporated into local South Asian cuisines perhaps because people are already familiar with pungent and spicy flavors. Chili peppers, despite their fiery "hotness", are one of very popular spices known for their medicinal and health benefiting properties. Especially in South East Asia, they grow up so many cultivars of them recently, so it is so important crop world wide. In South East Asia, there are some articles about chili pepper in Thailand and Indonesia, but in Vietnam there is not so much information about chili pepper. In this paper, we analyzed genetic diversity in Vietnamese Chili pepper through the survey of local chili pepper. As a result, we got 38 kinds of chili fruits, 26 kinds of leaves and some information from farmers all in Vietnam. And I made the phylogenetic tree by SSR with 10 DNA markers. Finally we found the genetic similarities by regions.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.125-130
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• 2001

The effects of modified atmosphere(MA) storage for fresh red chili pepper and red bell pepper fruits were investigated with storing in polyethylene film with various fine holes. During the storage of the both pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged without holes on film was less than 3%, even though it was each 50% and 25% for non packaged red chili pepper and red bell pepper fruits. The rates of mold emergence of red chili pepper and red bell pepper fruits were reached to each 60% and 50% at the end of storage period as stored in film without holes. However, the rate of mold emergence of pepper fruits was lowered when fruits were stored in MA with low relative humidity (70∼80%). The color and firmness of pepper fruits were not much changed when fruits were stored in MA with high humidity.

• 식물병연구
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• 제27권1호
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• pp.17-23
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• 2021

Cucumber mosaic virus (CMV), the most prevalent virus in chili pepper (Capsicum annuum L.), negatively affects chili pepper production in South Korea. In this study, foliar spraying with β-glucans obtained from the mycelial walls of the yeast-like fungus Aureobasidium pullulans inhibited CMV infection of chili pepper if applied before virus inoculation. At three concentrations, β-glucans from A. pullulans significantly ameliorated CMV symptoms in treated chili pepper; the effect was greater in plants treated with 0.01% β-glucans than 0.005% or 0.001% β-glucans. Double antibody sandwich enzyme-linked immunosorbent assay showed that these β-glucans treatments resulted in 1.7- to 10-fold reductions in CMV accumulation in the treated chili pepper. The glucans did not act directly on the virus and did not interfere with virus disassembly or replication. Foliar spraying with 0.01% β-glucans from A. pullulans at 24 hr intervals for 3 days significantly increased plant height, the total number of fruit, and the fresh weight of chili pepper fruit. However, the stem diameter of chili pepper treated with β-glucans did not increase significantly. These results indicate that foliar spraying with β-glucans from A. pullulans acts an antiviral agent against CMV infection and stimulates chili pepper growth.

• 한국조리학회지
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• 제21권4호
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• pp.131-144
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• 2015

고춧가루를 첨가하여 토마토소스를 제조한 후, 품질특성을 조사한 결과는 다음과 같다. 수분은 고춧가루의 첨가량이 증가함에 따라 감소하였으며, 조단백, 조지방, 조회분, 탄수화물은 증가하였다. pH는 고춧가루 첨가량이 증가함에 따라 감소하였으며, 이는 유기산 감소에 의한 것으로 판단된다. 색도의 경우 L값, a값은 감소하였으며, b값은 증가하였다. Lycopene과 ${\beta}$-carotene은 고춧가루가 첨가됨에 따라 높아졌는데, 토마토뿐 아니라, 고춧가루의 적색도에서 카로티노이드계 색소를 포함하고 있으며, 이에 따라 높아진 것으로 판단된다. 총 폴리페놀과 총 플라보노이드, DPPH radical 소거능 또한, 첨가량이 증가함에 따라 높았으며, 고춧가루가 가지는 항산화물질에 의한 것으로 보여진다. 고춧가루를 첨가한 토마토소스의 저장 기간에 따른 총 균수의 변화를 측정한 결과, 총 균수는 모든 시료에서 대부분 기간이 증가함에 따라 증가하였다. 고춧가루를 첨가하지 않은 con에 비해 3% 첨가한 TC3와 5% 첨가한 TC5 시료는 15일까지 3,500 cfu/g, 1,200 cfu/g 수준으로 다른 시료들에 비하여 상대적으로 안정적인 형태를 보였으며, 이후 20일, 25일, 30일까지 총 세균수는 급증함을 알 수 있었다. 이는 고춧가루의 첨가량이 높을수록 미생물의 생육을 억제하는 데 긍정적인 역할을 하는 것으로 판단된다. 특성차이 검사에서 표면의 매끄러움 정도는 첨가량이 높아짐에 따라 낮은 강도를 보였으며, 입자감에서는 높은 강도를 보였는데, 고춧가루가 토마토 수분을 흡수하게 되면서 소스의 농도가 높아진 것에 따른 것으로 판단된다. 소스만 기호도 측정한 결과, 모든 항목에서 고춧가루 2% 첨가한 TC2가 높은 기호도를 보였으나, 파스타면과 함께 측정한 결과, 3% 첨가한 TC3에서 가장 높은 기호도를 보였다. 고춧가루 첨가한 토마토소스 제조 시 고춧가루의 첨가량은 3%가 가장 적합한 것으로 사료되며, 고춧가루를 첨가시킨 매운 맛의 토마토소스는 토마토 가공 제품으로서 경쟁력이 있을 것으로 보여진다.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1542-1550
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• 2016

This is the first report that paromomycin, an antibiotic derived from Streptomyces sp. AG-P 1441 (AG-P 1441), controlled Phytophthora blight and soft rot diseases caused by Phytophthora capsici and Pectobacterium carotovorum, respectively, in chili pepper (Capsicum annum L.). Chili pepper plants treated with paromomycin by foliar spray or soil drenching 7 days prior to inoculation with P. capsici zoospores showed significant (p < 0.05) reduction in disease severity (%) when compared with untreated control plants. The disease severity of Phytophthora blight was recorded as 8% and 50% for foliar spray and soil drench, respectively, at 1.0 ppm of paromomycin, compared with untreated control, where disease severity was 83% and 100% by foliar spray and soil drench, respectively. A greater reduction of soft rot lesion areas per leaf disk was observed in treated plants using paromomycin (1.0 μg/ml) by infiltration or soil drench in comparison with untreated control plants. Paromomycin treatment did not negatively affect the growth of chili pepper. Furthermore, the treatment slightly promoted growth; this growth was supported by increased chlorophyll content in paromomycin-treated chili pepper plants. Additionally, paromomycin likely induced resistance as confirmed by the expression of pathogenesis-related (PR) genes: PR-1, β-1,3-glucanase, chitinase, PR-4, peroxidase, and PR-10, which enhanced plant defense against P. capsici in chili pepper. This finding indicates that AG-P 1441 plays a role in pathogen resistance upon the activation of defense genes, by secretion of the plant resistance elicitor, paromomycin.

• Food Science and Biotechnology
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• 제14권2호
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• pp.185-189
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• 2005

The effect of NaCl solution concentration (from 0 to 3 M) on the extraction of pectinesterase (PE) from jalapeno chili pepper (Capsicum annuum) was studied by determining its solubilization degree from the chili tissue. All concentrations of the salt favored the solubilization of PE in jalapeno chili pepper, compared to that in water. Maximum enzyme activity was obtained with NaCl 2.0 M. The effect of temperature on the PE activity of jalapeno chili pepper in the extracts was also studied. The PE residual activity of jalapeno pepper was 75% after 60 min of incubation at $55^{\circ}C$ and 10% at $75^{\circ}C$. At $85-95^{\circ}C$, PE residual activity was 5% after 5 min of incubation.

• 한국축산식품학회지
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• 제37권6호
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• pp.833-839
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• 2017

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.

• The Plant Pathology Journal
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• 제38권6호
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• pp.646-655
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• 2022

Pepper mild mottle virus (PMMoV), one of the most prevalent viruses in chili pepper (Capsicum annuum L.) is a non-enveloped, rod-shaped, single-stranded positive-sense RNA virus classified in the genus Tobamovirus. The supernatants of five bacterial cultures (Pseudomonas putida [PP], Bacillus licheniformis [BLI], P. fluorescens [PF], Serratia marcescens [SER], and B. amyloliquifaciens [BA]) were analyzed to find novel antiviral agents to PMMoV in chili pepper. Foliar spraying with supernatants (1:1, v/v) obtained from Luria-Bertani broth cultures of PP, BLI, PF, SER, and BA inhibited PMMoV infection of chili pepper if applied before the PMMoV inoculation. Double-antibody sandwich enzyme-linked immunosorbent assay showed that treatments of five supernatants resulted in 51-66% reductions in PMMoV accumulation in the treated chili pepper. To identify key compounds in supernatants of PP, BLI, PF, SER, and BA, the supernatants were subjected to gas chromatography-mass spectrometry. The 24 different types of compounds were identified from the supernatants of PP, BLI, PF, SER, and BA. The compounds vary from supernatants of one bacterial culture to another which includes simple compounds-alkanes, ketones, alcohols, and an aromatic ring containing compounds. The compounds triggered the inhibitory effect on PMMoV propagation in chili pepper plants. In conclusion, the cultures could be used to further conduct tissue culture and field trial experiments as potential bio-control agents.

• 한국식생활문화학회지
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• 제26권4호
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• Journal of Microbiology and Biotechnology
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• 제17권11호
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• pp.1885-1889
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• 2007

The tissue blot immunobinding assay (TBIA) is widely used for the detection and localization of plant viruses in various plant tissues. The basic experimental procedures of TBIA sampling and blotting were simplified using commercially available micropipette tips. This method was termed the ring-blot immunobinding assay (R-BIA), as the blot on the membrane forms a ring shape. The detection efficacy of R-BIA was tested for two chili pepper viruses, pepper mild mottle tobamovirus (PMMoV) and pepper mottle potyvirus (PepMoV), following the optimized serological procedures of TBIA (length of the incubation period and BSA concentration, and primary and secondary antibodies). Sensitivity of the R-BIA was about 1 ng/ml of purified PMMoV in pepper leaf sap from a healthy pepper plant. R-BIA also showed high specificity in the detection of PMMoV and PepMoV. Moreover, the modified sampling and blotting procedures were simpler and more reliable than other TBIA methods (such as whole-leaf blotting and crushed-leaf blotting), suggesting that the R-BIA may be used for medium- to large-scale detection of plant viruses in laboratories with minimal facilities.