• Food Engineering Progress
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• v.13 no.1
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• pp.38-43
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• 2009

In this research, the contents of capsaicin and dihydrocapsaicin in various species of red pepper produced in the Goesan-gun County were determined by GC-MS. Further, the contents of capsaicin and dihydrocapsaicin in powdered red pepper products with very hot, hot, normal and mild taste were analyzed to present the degree of hot taste in their products based on contents of capsaicin. The contents of capsaicin in each species of red pepper were from 25.18 mg%(Daetong) to 123.62 mg%(Cheongyang). In the powdered red pepper sold in the market, the contents (mg%) of capsaicin in very hot, hot, normal and mild taste products were 101.98, 67.63, 37.74, and 14.73, respectively. Based on this result, the classification of hot taste by contents of capsaicin was presented in the 7 grades. Namely, the products currently sold in the market were classified into very hot, hot, normal and mild taste. In this research, the degree of hot taste was classified based on contents of capsaicin into 1st grade over 120 mg%, 2nd grade in 100-120 mg%, 3rd grade in 80-100 mg%, 4th grade in 60-80 mg%, 5th grade in 40-60 mg%, 6th grade in 20-40 mg% and 7th grade below 20 mg%. Thus, it is expected that the problem which arises when preparing the products such as kimchi, gochujang and seasoning sauces by using powdered red pepper, namely, the inconsistency of hot taste can be improved and maintained.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.2
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• pp.79-87
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• 2009

Pot experiments using sand culture were conducted in 2004 under greenhouse conditions to evaluate the effect of nitrogen deficiency on red pepper biomass. Nitrogen stress was imposed by implementing 6 levels (40% to 140%) of N in Hoagland's nutrient solution for red pepper. Canopy reflectance measurements were made with hand held spectral sensors including $GreenSeeker^{TM}$, $Crop\;Circle^{TM}$, and $Field\;Scout^{TM}$ Chlorophyll meter, and a spectroradiometer as well as Minolta SPAD-502 chlorophyll meter. Canopy reflectance and dry weight of red pepper were measured at five growth stages, the 30th, 40th, 50th, 80th and 120th day after planting(DAT). Dry weight of red pepper affected by nitrogen stress showed large differences between maximum and minimum values at the 120th DAT ranged from 48.2 to $196.6g\;plant^{-1}$, respectively. Several reflectance indices obtained from $GreenSeeker^{TM}$, $Crop\;Circle^{TM}$ and Spectroradiometer including chlorophyll readings were compared for evaluation of red pepper biomass. The reflectance indices such as rNDVI, aNDVI and gNDVI by the $Crop\;Circle^{TM}$ sensor showed the highest correlation coefficient with dry weight of red pepper at the 40th, 50th, and 80th DAT, respectively. Also these reflectance indices at the same growth station was closely correlated with dry weight, yield, and nitrogen uptake of red pepper at the 120th DAT, especially showing the best correlation coefficient at the 80th DAT. From these result, the aNDVI at the 80th DAT can significantly explain for dry weight of red pepper at the 120th DAT as well as for application level of nitrogen fertilizer. Consequently ground remote sensing as a non-destructive real-time assessment of plant nitrogen status was thought to be a useful tool for in season nitrogen management for red pepper providing both spatial and temporal information.

• Magazine of the Korean Society of Agricultural Engineers
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• v.32 no.1
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• pp.72-86
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• 1990

This study was carried out to get the basic information of irrigation plans for upland crops such as the optimum irrigation level and the project water requirement. Red peppers and cucumbers were cultivated in PVC pot lysimeters filled with 60cm deep clay loam soil. Four tensiometers were installed in each pot to measure the soil water pressure head. Six levels of irrigation were used. The results obtained from this study are summarized as follows: 1.The optimum irrigation level. The irrigation level of FC-PF2.7 was found to be the optimum level for both red pepper and cucumber with respect to the yield and the weight per fruit. In case of FC-PF2.7, total ET during the irrigation period were 1005.2mm for red pepper, and 429.6mm for cucumber, respectively. 2.soil moisture extraction patterns. Average soil moisture extraction patterns (SMEP)during the irrigation period were from 1st soil layer 43% : 32% : 16% : 9% for red pepper and 39% : 34% : 15% : 12% for cucumber, respectively. The extraction ratio of the upper soils showed very large values during the early stage of growth and decreased largely during the middle stage, and became larger in the last stage. 3.The project water requirement. Among the reference crop evapotranspiration(ETo) computation methods presented by FAO, the Penman method was found to be the best. The effective rainfall was computed by a modified USDA-SCS curve number equation. Availability ratios of the total rainfall during irrigation season were 59.2% for red pepper and 48.9% for cucumber, respectively. Net project water requirement of design year are 837.3mm for red pepper. and 502.Smm for cucumber, respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.3
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• pp.217-221
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• 1987

Two trial products of monogranular compound fertilizer for red pepper under vinyl mulching cultivatin were made using the principal sources of urea, diammonium phosphate and muriate of potash in combination with fillers of treated human wastes (product I) and zeolite (Product II). A field experiment was carried out to evaluate their effects on red pepper and the results obtained were as follows. Red pepper plant growth and total red fruit yields in the trial products of one time basal application were better and higher than those of NPK split application of contrl plot. The increases of yield in the trial products might be due to steady supply of nutrients for the entire growing period. Therefore, one time basal dressing of a developed monogranular compound fertilizer for red pepper was applicable under vinyl mulching cultivation.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1058-1063
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• 1998

As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.

• Weed & Turfgrass Science
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• v.1 no.4
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• pp.38-43
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• 2012

This study was conducted to predict the yield response of red pepper and to determine the economic weed threshold levels for red pepper cultivation field from competition with the most serious weeds, Amaranthus patulus and Digitaria ciliaris in Youngyang of Korea. Crop yield as a function of weed density was predicted by using a rectangular hyperbola, and their economic threshold levels were determined by using the equation developed by Cousens (1987). The red pepper yield loss models of weeds were predicted as y=304.7/(1+0.063x), $R^2$=0.967 in D. ciliaris and y=281.3/(1+0.1723x), $R^2$=0.952 in A. patulus. Economic thresholds calculated using Cousens' equation were negatively related with the competitiveness of weed. Economic thresholds of each weed were calculated as 18.2 plant $100m^{-2}$ in D ciliaris, and 7.2 plant $100m^{-2}$ in A. patulus.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.329-333
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• 2003

Fruits of 'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest, cultivated by direct sowing method were harvested simultaneously. The red fruits were freeze-, sun-, indoor-, hot-air $(65^{\circ}C)$, and excessive hot-air (50% longer time) dried. For Manita. ASTA values of freeze- and indoor-dried red pepper were the highest $(153.6{\sim}168.4)$, and those of sun- and hot air-dried ones were $119.2{\sim}131.5$. Excessive hot-air drying decreased the redness by about $9{\sim}15%$ compared to normal hot-air drying. For HL, ASTA values $(150.3{\sim}171.7)$ of indoor-dried red peppers were much higher than other dried peppers. Red pigment in HL was destroyed easily during sun drying, showing values of only $49.2{\sim}69.2$. By excessive hot-air drying, the redness did not decrease, compared to normal hot-air drying. The organic acid contents of both cultivars were higher in sun- and hot-air-dried ones than freeze- and indoor-dried ones. Copsaicinoid contents of both cultivars decreased up to 22% by excessive hot-air drying compared to normal hot-air drying. Sugar contents were lower in all drying methods other than freeze drying for both cultivars.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.407-413
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• 1999

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.126-130
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• 2005

Manufacturing method and ingredient ratio for young radish kimchi (yulmoo kimchi) and young radish watery kimchi (yulmoo mool-kimchi) were standardized from literatures. Ingredients having frequency of use greater than 50% were only used in the standardization process. Green onion, red pepper, red pepper powder, garlic, ginger, and anchovy juice were included in young radish kimchi. Green pepper, red pepper, garlic, ginger, and starch were included in young radish watery kimchi. The standardized ingredients ratio of young radish kimchi (yulmoo kimchi) on young radish 100 g was as follows: green onion 8.0$\pm$3.8, crushed garlic 2.9$\pm$1.3, crushed ginger 1.6$\pm$0.7, red pepper 7.0$\pm$1.7, red pepper powder 4.2$\pm$1.2, and anchovy juice 3.7$\pm$0.5. The standardized ingredients ratio of young radish watery kimchi (yulmoo mool-kimchi) on added water 100 mL was as follows: young radish 50.6:$\pm$10.8, crushed garlic 3.0$\pm$0.7, crushed ginger $1.5\pm$0, green onion 3.3$\pm$1.3, green pepper 3.3$\pm$1.9, red pepper 2.4$\pm$1.3, and starch $1.5\pm$0.6.

• Korean Journal of Organic Agriculture
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• v.11 no.3
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• pp.55-64
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• 2003

It was investigated the possibility to use charcoal powder as beneficial soil conditioner, which used frequently in environmentally friendly agricultural farming system. For this purpose, the effects of charcoal powder on the growth of red pepper and chemical and microbiological properties of soil were also determined. The application of charcoal powder resulted in no significant differences of pH and EC in the soil compared to those of control. However, small particle size of charcoal powder increased yield of red pepper while large charcoal powder resulted in decrease of root growth of red pepper. Furthermore, the application of charcoal powder resulted in changes of soil microflora relating to plant growth stage. The number of the nitrogen fixing bacteria and fungi increased at the early growth stage, while phosphate releasing fungi in the soil increased at the late stage of growth by charcoal powder application. These beneficial effect of charcoal powder on the soil microbial properties was larger by the use of smaller particle size of charcoal powder. Therefore, it indicated that the small size of charcoal powder might be more influential on the red pepper yield and soil microbial properties may be due to large capacity of nutrients uptake for the plant and microorganisms. Additionally the optimal application amount of charcoal powder for the red pepper could be suggested as much as 300kg 10a$^{-1}$ for the both purposes of improvement of crop yield and retardation of the nutrients accumulation by excess charcoal application.