• Food Science and Preservation
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• v.9 no.1
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• pp.8-13
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• 2002

The effects of modified atmosphere (MA) storage far fresh red pepper and red bell pepper fruits were investigated with storing in high and few density polyethylene films (HDPE, LDPE) with various NaCl contents(0 g, 15 g, 20 g, 25 g). During the storage of pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged in HDPE and LDPE without NaCl was 3∼5%, even though it was 6∼19% in pepper fruits packaged with NaCl. The lutes of mold emergence of red pepper and red bell pepper fruits were lowered to 20∼45% as stored in HDPE and LDPE with NaCl but those of fruits stored in films without NaCl were high as 55∼65%. The color and firmness of pepper fruits were not much changed in comparison with those of non-packaged fruits as stored in HDPE and LDPE with or without NaCl.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.56-60
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• 1997

In order to investigate the relationships between the responses of four crops (rice, soybeans, potatoes, and red pepper) to acid rain, the simulated acid rain(SAR) of pH 1.8, 2.3, and 2.8 and normal rain of pH 6.0 were applied from 30 days after emergence to harvest at the two-week interval for rice, soybeans and red pepper and at a week interval for potatoes. SAR of pH 1.8 and 2.3 caused brown spots in the leaves of rice, soybeans, and red pepper and the damages were severer as the pH of SAR lowered, while no visual damages were observed in potatoes. The SARs did not affect chlorophyll content of rice and potatoes, while chlorophyll content of soybeans and red pepper decreased as the pH of SAR lowered. Photosynthetic activity was not significantly different among the pHs of SAR in rice, while decreased as pHs of SAR lowered from pH 2.8 to 1.8 in soybeans, potatoes, and red pepper. Yield of rice, soybeans, and potatoes was not affected by the pHs of SAR, but in red pepper the length, diameter, and weight of a fruit, the number of fruits per plant, and total matured fruit yield decreased as the pHs of SAR lowered. In rice and potatoes visual damages caused by SAR did not correlated with other observed traits. However, visual damages were negatively correlated with chlorophyll content and photosynthetic activity of soybeans and photosynthetic activity and yield of red pepper.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.88-93
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• 2005

The objective of this study was to investigate an influence of the degree of hotness of powdered red pepper on quality attributes of Kimchi. The extent of hotness was analysed by content of capsaicin and dihydrocapsaicin and ASTA color value, and the change of quality attributes of samples were evaluated by pH, acidity, total microbes, lactic acid bacteria cell count and sensory. Content of capsaicin and dihydrocapsaicin in mild red pepper powder was 11.4mg%, 5.4mg% respectively. And content of capsaicin and dihydrocapsaicin in hot red pepper powder was 149.1mg%, 66.0mg% respectively. Kimchi was made with mild and hot red pepper and stored for 24 days at 5±1℃. The pH of Kimchi made with mild red pepper powder during storage of 12 days was slightly lower than that of Kimchi with hot red pepper powder. The pattern of change in pH of samples showed a reducing trend during storage, and the acidity was vice-versa. At day 0, numbers of total bacteria in mild and hot Kimchi were 5.7, 6.7 log cfu/g, respectively. And at day 3, number of total bacteria in mild and hot Kimchi was same. The change in number of lactic acid bacteria was similar to that of total bacteria. In case of sensory evaluation, Kimchi made with hot red pepper powder showed better sensory scores in overall acceptability.

• Applied Biological Chemistry
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• v.19 no.1
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• pp.57-61
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• 1976

The effect of administration of red pepper Capsicum annuuml on the growth rate and resting metabolic rate in male chickens was investigated while varying the dose of red pepper. Growth of the chickens fed the rations containing small amount of red pepper(0.1% or 0.5%) was significantly enhanced. In the chickens given the ration containing 1% of red pepper, which showed the result similar to that of control chickens fed the ration without red pepper, retarded growth was seen as compared with the growth of the chickens fed the rations containing small amount of red pepper. Chickens administered the rations containing large amount of red pepper (5%, 10%, 60%) showed significantly retarded growth as compared with the growth of control chickens. There was no effect on the resting metabolic rate of chickens when administered varying amount of red pepper. The oxygen of resting chickens was varied $9.0-10.5ml/kg^{0.75}/min$ and rectal temperature was varied within the normal range ($41-42^{\circ}C$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.893-898
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• 1996

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi Prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the sanlples. The capsaicin equivalent was in tile order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.l5mg%, total sugar content 15.79% and ASTA color value 178.2.

• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.13-17
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• 2000

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mixing some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 8$0^{\circ}C$. But viable cell counts were reduced from 8.5$\times$10$^{6}$ CFU/g to 2.1 $\times$ 10$^2$CFU/g, i.e. 4.6-log-unit, during ohmic heating at 9$0^{\circ}C$ for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid-jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.227-232
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• 1976

This experiment was carried out to investigate the effects of red pepper powder on its enzyme production and growth of Aspergillus oryzae. In this report, Aspergillus oryzae A and G strains were cultured to the wheat bran and Czap다 Dox liquid media containing red pepper powder. And their enzyme activity. dry mycelial weight, pH and acidity were determined respectively. The results obtained were as follows. 1. In the case of protease reaction on the substrate without salt, the addition of red pepper powder ranging from 0.05 to 30 per cent to the wheat bran medium showed the increased neutral and alkali protease production in comparison with the control. However, the acid protease production were decreased by the addition of red pepper powder in the case of Aspergillus oryzae G strain. 2. In the case of protease reaction on the substrate with 10 per cent of salt, wheat bran medium containing 0.05 to 10per cent of red pepper powder showed the high protease production in comparison with the control. 5. As the amount of red pepper added to the Czapek-Dox lipuid culture was increased, the dry mycelial weight produced by Aspergillus oryzae A and G strains were also increased. And the dry mycelial weight produced by Aspergillus oryzae A strain was much more than that of Aspergillus oryzae G strain. 6. The addition of red pepper powder brought the fall of pH in Czapek-Dox liquid medium. 7. By the increase of red pepper powder concentration, the acidity in Czapek-Dox liquid culture were increased. And the increase ratio in the case of Aspergillus oryzae G strain was more remarkable than that of Aspergillus oryzae A strain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1587-1594
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• 2009

This study investigated the physico-chemical and sensory quality of Doenjang added with red pepper (Capsicum annuum L.) seed. The initial moisture content and salt content of Doenjang were 52.03-53.79% and 13.28-14.05%, respectively. The moisture and salt contents of Doenjang slightly decreased and increased, respectively, as fermentation periods increased. According to increasing fermentation periods, pH of Doenjang showed a little decreasing value although there were no difference between samples with various red pepper seed contents. On the other hand, titratable acidity of Doenjang increased as fermentation periods increased. Also, Doenjang added with red pepper seed had higher titratable acidity value than control Doenjang without red pepper seed. In the color of Doenjang, ‘L’ of lightness, ‘b’ of yellowness, and ‘a’ of redness were decreased as fermentation periods increased. Also, generally, increase of red pepper seed concentration resulted in higher values of redness (a), yellowness (b) and lightness (L) of Doenjang. Also, amino-type nitrogen content, which was 497-623 mg% in initial fermentation period samples, increased to 1,000 mg% for control and to 756~896 for red pepper added at the fermentation 120 days. In the total microbes, total cell count in the Doenjang samples was in the range of $10^7{\sim}10^8$ CFU/g regardless of fermentation periods. In contrast, yeast and mold number of Doenjang samples showed the range of $10^5$ CFU/g at the initial fermentation periods and decreased thereafter. In the sensory evaluation of Doenjang, unique Doenjang flavor increased regardless added red pepper seed as fermentation periods increased.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.6
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• pp.387-394
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• 2002

This study was conducted to compare an econamical efficiency of a recommended rate of fertilizer with the criterion of the sustainable agriculture direct income support system(SADISS). Red pepper was cultivated with different fertilizer application levels of the standard amount of fertilizer for red pepper(SAFR), fertilizer recommended by soil testing for red pepper(FRST) and decrement of 20, 40, 60 and 80 percent of fertilizer recommended by soil testing for red pepper(DFRST 20, 40, 60, 80) and that of farmer's habitual practies fertilization (FHPF). The changes by different levels of applied fertilizer was compared with those of SADISS. The results were summirized as follows: No yield difference was found among the FHPF, SAFR, FRST and DFRST20, but yield decrease in FRST40, 60 and 80. T-N, $P_2O_5$ and $K_2O$ in FHPF were 24, 9 and 53 percent respectively, and it were the lowest ones among the treatments. Fertilizer efficiency of red pepper was decreased with application rate of fertilizer. Fertilization ratio of N and P in DFRST(40, 60, 80 percent) was not sufficiency for red pepper. Economical efficiency of FRST and DFRST20 showed sufficiently in comparison with FHPF. Therefore, it could be possible that FRST and DFRST20 were recommended as methods for SADISS in red pepper cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.156-161
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• 1991

The mutagenic, comutagenic and antimutagenic effects of red pepper powder were studied by using Ames mutagenicity test. extracts(3 fractions) of the red pepper powder did not show any mutagenicity with or without S9 mix in Salmonella typhimurium strains of TA100 and TA98. These extracts did not show any comutagenicity on N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). Capsaicin also did not exhibit any mutagenicity in the absence or presence of S9 mix prepared from rat or hamster livers. However, the red pepper powder showed antimutagenicity aganist aflatoxin $B_1(AFB_1)$ mediatdd mutagenicity. Especially first fraction of the pepper powder inhibited strongly the mutagenicity of $AFB_1$. There was no difference of these activities between hotter tasted pepper powder and plain hot tasted pepper powder.