• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.296-300
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• 1991

Seven different cultivars of Korean red pepper, Capsicum annuum L., were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of $7.0{\sim}9.4\;cm$ total weight, $1.2{\sim}3.1\;g$, capsaicin content, $11.5{\sim}45.0\;mg%$, dihydrocapsaicin content, $8.5{\sim}35.1mg%$, and redness (absorbance at 460 nm), $6,270{\sim}7,810$ conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.120-120
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• 2019

Allergic inflammatory disease has been increased by abnormal lifestyle and food habits. Especially, prevalence of atopic dermatitis (AD) has been elevated and treatment of AD has not been unclear. Red sweet pepper (RSP), named as Capsicum annuum L, has been known as having pharmacological effects such as antioxidant, detoxification and antibacterial effects. However, the beneficial effect of ethanolic extract of RSP on AD has not been partly examined yet. Therefore, the aim of this study was to investigate anti-inflammatory effects of RSP on AD in vitro and in vivo models. The treatment of RSP inhibited the secretion of inflammatory cytokine such as interleukin (IL)-6 and IL-8 in tumor necrosis factor (TNF)-${\alpha}$ and interferon (IFN)-${\gamma}$-stimulated human keratinocyte (HaCaT cell). Also, RSP extract regulated 2,4-dinitroflorobenzene (DNFB)-induced AD-like skin lesions in BALB/c mice. Oral administration of RSP ameliorated DNFB-induced AD-like symptoms. In presented results indicated that RSP inhibited inflammatory cytokines in HaCaT cell and ameliorated AD-like skin lesion through suppression of symptom of DNFB-induced skin inflammation. Thus, RSP might be a potential therapeutic agent for AD.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.588-595
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• 2014

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.603-608
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• 1991

To improve the utilization of red pepper, the extracting conditions of oleoresin, such as kind of solvents, particle sizes of a sample, sample to solvent ratios, extraction temperatures and times, were studied. Among eight solvents used for oleoresin extraction from red pepper, the optimal solvent was acetone. The most appropriate particle size of red pepper powder, extracting temperature and mixing ratio of red pepper to acetone were 100 mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. The basis of yield in oleoresin extraction, optimum extracting time was about 5 hours. The yield of oleoresin under the above-mentioned conditions was 18.7%.

• Korean Journal of Plant Tissue Culture
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• v.25 no.5
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• pp.301-304
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• 1998

Effects of genotype and culture medium on plant regeneration from cotyledon segments of red pepper(Capsicum annuum L.) was investigated. Among combinations of IAA(0.25 and 0.50 mg/L) and zeatin(2.0 and 4.0 mg/L) added to MS medium, combination of 2.0 mg/L zeatin and 0.25 mg/L IAA was shown to be the best for shoot differentiation from cotyledon segments. Shoot regeneration from cotyledon explants took 9 to 25days, depending on genotypes and culture media. Early shooting was observed in Yeongyangjaelae, Putgochw, Karkovskij-A-35, Gris I-A-1 on MS medium containing 2.0 mg/L zeatin and 0.25 IAA mg/L. Percent of explants producing shoots, as also influenced by genotypes and culture media, were over 90% for 621, Yeongyangjaelae, Putgochw, Nikko jacksacgmulgochw, Ch-6-Num-216, and Kajenskij-A-35 when cultured on MS medum supplemented with 2.0 mg/L zeatin and 0.25 mg/L IAA and for Fresno chile, PI 169126, Kajenskij-A-35, jacksacgmulgochw, and PI 297438 on MS medium including 2.0 mg/L BA and 1.0 mg/L IAA.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.393-400
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• 2009

In order to find out the feasibility of producing grafted red pepper (Capsicum annuum L.) seedlings with root-removed rootstocks, rooting response and subsequent seedling growth was also evaluated. Pinching the top of pepper seedlings for cutting significantly reduced the rooting of cuttings in 10 commercial hot pepper cultivars. Normal rooting was obtained from all commercial cultivars even though the rooting response varied considerably among cultivars. Poor rooting was observed in 'Gukbo' and 'Chungyang'. Rootone treatment significantly promoted rooting in all tested cultivars and the decrease of rooting response caused by pinching could be fully recovered by rootone treatment. Among the ten commercial rootstocks developed for hot pepper grafting, 'Tantan' showed the best rooting response followed by 'Konesian Hot' and 'Wonkwang 1'. Most of these rootstocks, however, showed higher rooting response as compared to the popular commercial cultivars, 'Manit', 'Chungyang', and 'Nokkwang'. Pasting of IBA at cut surface promoted the rooting of pepper cuttings, but the effect was not quite pronounced as compared to rootone treatment.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.25-31
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• 2004

Characteristics of good-quality red pepper powder produced using $N_{2}$-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of $N_{2}$-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder ($0.584{\pm}0.001$) was significantly lower than sun-dried ($0.848{\pm}0.001$) and $N_{2}$-circulated low temperature-dried products ($0.832{\pm}0.002$. Use of $N_{2}$-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of $N_{2}$-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using $N_{2}$-circulated low-temperature drying method have the best quality among all samples tested.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.1
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• pp.37-42
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• 2012

Improvement of plant growth by Methylotrophic bacteria can be influenced through alterations in growth modulating enzymes or hormones, especially by decreasing ethylene levels enzymatically by 1-aminocyclopropane-1-carboxylate (ACC) deaminase or by production of indole-3-acetic acid (IAA). In this study, the effect of seven strains of Methylobacterium on seedling ethylene emission of tomato and red pepper plants was evaluated under greenhouse condition. Ethylene emission was lowest in Methylobacterium oryzae CBMB20 inoculated tomato plants and CBMB110 inoculated red pepper plants at 47 days after sowing (DAS). However, at 58 DAS all inoculated plants showed almost similar pattern of ethylene emission. Methylobacterium inoculated tomato and red pepper plants showed significantly less ethylene emission compared to control. Our results demonstrated that Methylobacterium spp. inoculation promotes plant growth due to the reduction of ethylene emission and therefore can be potentially used in sustainable agriculture production systems.

• Journal of Biosystems Engineering
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• v.40 no.1
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• pp.47-60
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• 2015

Purpose: The purpose of this study was to non-destructively and quickly predict the capsaicinoid content of domestic red pepper powders from various areas of Korea using a pungency measurement system in combination with visible and near-infrared (VNIR) spectroscopic techniques. Methods: The reflectance spectra of 149 red pepper powder samples from 14 areas of Korea were obtained in the wavelength range of 450-950 nm and partial least squares regression (PLSR) models for the prediction of capsaicinoid content were developed using area models. Results: The determination coefficient of validation (RV2), standard error of prediction (SEP), and residual prediction deviation (RPD) for the capsaicinoid content prediction model for the Namyoungyang area were 0.985, ${\pm}2.17mg/100g$, and 7.94, respectively. Conclusions: These results show the possibility of VNIR spectroscopy combined with PLSR models in the non-destructive and facile prediction of capsaicinoid content of red pepper powders from Korea.

• Journal of Bio-Environment Control
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• v.4 no.1
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• pp.9-16
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• 1995

The effect of day and night temperature on the seedlings growth as well as physiological responses of red pepper seedlings to temperature, such as uptake of water and nutrients, rates of photosynthesis and respiration of leaf and root were also investigated in growth cabinet. The results obtained were as follows ; 1. As the temperature dropped down to 12$^{\circ}C$, the uptake of water and nutrients, nitrate, phosphorus and potassium were decreased drastically. At 5$^{\circ}C$ there was virtually no uptake of water and nutrients. 2. Photosynthetic activity in the leaves of red pepper seedlings was increased gradually from 5$^{\circ}C$ to $25^{\circ}C$ and observed the highest photosynthetic activity at $25^{\circ}C$, but respiratory activity of leaf increased up to 3$0^{\circ}C$ and the same trend was observed in root respiratory activity. 3. Optimal combination of day and night temperature for shoot dry weight which is the decisive criterion of good seedlings of red pepper was found to be $25^{\circ}C$ at nighttime and 3$0^{\circ}C$ at daytime and then day/night temperature showed in the order of 25/25, 30/15, 15/25, 10/$25^{\circ}C$. No increment of shoot dry weight at 5$^{\circ}C$ in nighttime temperature observed regardless of daytime temperature.