• Title/Summary/Keyword: Sweet pepper

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Occurrence of Black Mold on Sweet Pepper Fruits Caused by Alternaria alternata in Korea

  • Wan-Gyu Kim;Gyo-Bin Lee;Sun-Im Yun;Jae-Taek Ryu
    • Research in Plant Disease
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    • v.30 no.1
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    • pp.13-19
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    • 2024
  • In July 2022 and 2023, black mold symptoms were observed sporadically on fruits of sweet pepper (Capsicum annuum) plants grown in a greenhouse located in Suwon, Korea. The incidence of black mold on the fruits was 5-24% (average 14.8%) in variety SP-504 (yellow and elongate type) and 1-8% (average 5%) in variety SP-505 (red and round type) investigated. Four single-conidium isolates of Alternaria sp. obtained from the diseased fruits were identified as Alternaria alternata based on the morphological characteristics and molecular phyogenetic analyses. The isolates were tested for pathogenicity to sweet pepper fruits of varieties SP-504 and SP-505 through artificial inoculation. The isolates mostly induced large lesions on fruits of the two varieties in the wound inoculation, but only two isolates small lesions on fruits of the variety SP-504 in the non-wound inoculation. No lesions formed on fruits of the variety SP-505 in the non-wound inoculation. The pathogenicity tests revealed that susceptibility of sweet pepper fruits to the disease differs between the varieties. The symptoms induced by pathogenicity tests with the isolates were similar to those observed on fruits from the greenhouse investigated. This is the first report of A. alternata causing black mold on sweet pepper fruits in Korea.

Variation for Fruit Yield and Quality Characteristics in Sweet Pepper (Capsicum annuum L.) Germplasm Collection

  • Luitel, Binod Prasad;Lee, Taek Jong;Kang, Won Hee
    • Korean Journal of Breeding Science
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    • v.43 no.2
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    • pp.139-144
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    • 2011
  • Fifty-five sweet pepper (Capsicum annuum L.) germplasm from the Rural Development Administration (RDA) were analyzed for their fruit yield and fruit quality characters, including fruit weight, fruit size, pericarp thickness, total soluble content, fruit lobe, fruit shape, fruit surface and fruit color. Fruit yield per plot ranged from 200 g to 8150 g (average, 1884 g). Fruit fresh-weight per fruit ranged from 27.3 g to 200.0 g with an average of 97.2 g. Fruit length varied from 4.0 cm to 16.2 cm (average, 9.6 cm). Fruit length-to-width ratio ranged from 0.6 to 3.0 with an average 1.7. The fruit pericarp thickness ranged from 1.8 mm to 10.7 mm (average, 4.8 mm). Total soluble content was the highest ($8.5^{\circ}Brix$) in K156286 and the lowest ($5.3^{\circ}Brix$) in K156208 with the average value $6.7^{\circ}Brix$. Fruit lobes numbers varied from 2 to 4. Blocky, triangular, elongated, rectangular and round fruit shape identified among the sweet pepper accessions. Fruit surface varied from smooth to wrinkle and fruit color also varied. The presence of variability in fruit yield and quality traits within the sweet pepper genotypes can be utilized to develop high yielding sweet pepper variety with better fruit quality characters.

Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching Method (단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교)

  • Kim, Honggyun;Hwang, Jin Bong;Kim, Se Na;Choi, Youngmin;Kim, So-Min;Han, Hye-Kyung;Yang, Mi-Ran;Kim, Haeng Ran
    • Korean journal of food and cookery science
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    • v.32 no.4
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    • pp.433-440
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    • 2016
  • Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

Selection of Suitable Cultivars for the Hydroponics of Sweet Pepper (Capsicum annuum L.) in the Alpine Area in Summer (착색단고추 고랭지 하계 수경재배용 품종 선발)

  • Won, Jae-Hee;Jeong, Byung-Chan;Kim, Jong-Kee;Jeon, Shin-Jae
    • Journal of Bio-Environment Control
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    • v.18 no.4
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    • pp.425-430
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    • 2009
  • This experiment was investigated to select suitable cultivars for the hydroponics of sweet pepper in the alpine area in summer. Sweet pepper plants were grown in the greenhouse in Jinbu (550m above sea level), Pyungchang, Korea. Seeding and transplanting of the 12 sweet pepper cultivars were done in February and April, respectively. The sweet pepper fruits were harvested every week from July to November. Seven cultivars were chosen from the 12 tested cultivars. 'Special' and 'Cupra' for red, 'Boogie', 'Fellini' and 'President' for orange, and 'Fiesta' and 'Derby' for yellow had more fruit sets, the more percentage of standardized products for the export to Japan, and higher yield than the other cultivars. This result has shown various characteristics among or within the cultivars. This study would provide the basic database of cultivars and give the information about control vegetative and reproductive growth to the farmers cultivating sweet pepper.

Biological Control of Thrips with Orius strigicollis (Poppius) (Hemiptera:Anthocoridae) and Amblyseius cucumeris (Oudemans) (Acari:Phytoseiidae) on Greenhouse Green pepper, Sweet pepper and Cucumber (시설작물에서 으뜸애꽃노린재(Orius strigicollis)와 오이이리응애(Amblyseius cucumeris)에 의한 총채벌레 밀도억제 효과)

  • Kim Jeong-Hwan;Byeon Young-Woong;Kim Yong-Heon;Park Chang-Gyu
    • Korean journal of applied entomology
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    • v.45 no.1 s.142
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    • pp.1-7
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    • 2006
  • Effectiveness of Orius strigicollis (Poppius) and Amblyseius cucumeris (Oudemans) as natural enemies against thrips were evaluated on greenhouse green pepper, sweet pepper and cucumber respectively. Control efficacy was calculated by the formula, $(D_{control}-D_{treatment})/D_{control}{\times}100$, where $D_{control}$ is the average density of thrips on the plots in which any natural enemy was not released and $D_{treatment}$ is the average density of thrips on the plots in which natural enemies were released respectively. As a result, control efficacies of O. strigicollis against Frankliniella occidentalis (Pergande) on green pepper and sweet pepper were $14.3{\sim}99.5%$ and $21.6{\sim}98.3%$, respectively. In addition, control efficacy of it against Thrips palmi Kany on cucumber was 61.2-74.4%. Control efficacies of A. cucumeris against F. occidentalis on green pepper and sweet pepper were $12.9{\sim}38.3%$ and $17.1{\sim}87.0%$, respectively. Control efficacy of it against T. palmi on cucumber was $90.4{\sim}97.4%$. Field evaluation showed that the prompt applications of natural enemies were effective to reduce the density of thrips. In detail, to control F. occidentalis effectively on green pepper and sweet pepper in spring season, five to six individuals of O. strigicollis per crops should be released three to six times continuously. To control T. palmi effectively on cucumber in autumn, more than 100 individuals of A. cucumeris per crop should be released four times repeatedly.

Effect of the Introduction of Foreign Food in the Middle of Chosun Dynasty - Potato & sweet potato.bean pulse.vegetables - (조선 중기 외래식품의 도입과 그 영향 - 서류.두류.채소류를 중심으로 -)

  • Cha, Gyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.20 no.4
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    • pp.487-497
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    • 2005
  • War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

Residual Dissipation based on Crop Commodities Classification of Boscalid and Spinetoram on Crown Daisy and Sweet Pepper under Green Houses (시설재배 쑥갓 및 피망의 작물특성에 따른 Boscalid 및 Spinetoram의 잔류량 감소추이)

  • Hwang, Eun-Jin;Park, Jung-Eun;Do, Jung-Ah;Chung, Hyung-Wook;Chang, Hee-Ra
    • Korean Journal of Environmental Agriculture
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    • v.36 no.3
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    • pp.184-192
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    • 2017
  • BACKGROUND: This study was performed to evaluate the residue dissipation of boscalid and spinetoram on crown daisy and sweet pepper affected by the morphology of the crop. The half-lives and dissipation rate constants for boscalid and spinetoram on crown daisy and sweet pepper were calculated. And then lower limit of 95% confidence interval for dissipation rate constant could be used to propose the pre-harvest residue limit. METHODS AND RESULTS: The pesticide products diluted according to the pesticide label were applied one time on crown daisy and sweet pepper at 2 field sites, respectively. Initial concentration of boscalid and spinetoram on crown daisy after application were in the range of 72.80~117.15 mg/kg and 2.82~4.67 mg/kg, respectively. And Initial concentration of boscalid and spinetoram on sweet pepper were in the range of 1.58~1.62 mg/kg and 0.10~0.21 mg/kg, respectively. Boscalid and spinetoram for crown daisy dissipted below the maximum residue limit(MRL) at 10 and 2 days after application, respectively. All residues concentration of boscalid and spinetoram for sweet pepper below the MRL at 0 day after application. The half-lives based on dissipation rate constant for boscalid and spinetoram on crown daisy were 4.2~4.9 days and 3.0~2.4 days respectively. And the half-lives for boscalid and spinetoram on sweet pepper were 6.7~7.0 days and 2.8~4.0 days respectively. CONCLUSION: The difference in initial concentration of boscalid and spinetoram among crop commodities were due to different crop morphology with larger surface areas. This study was suggested that pre-harvest residue limit would be calculated from lower limit of 95% confidence interval for dissipation rate constant and would be useful to protect consumers by controlling the pesticide residues in crop.

Comparison of Storability and Quality of Sweet Pepper (Capsicum annum L.) Grown in Two Different Hydroponics Media

  • Afolabi, Abiodun Samuel;Choi, In-Lee;Lee, Joo Hwan;Beom, Kwon Yong;Kang, Ho-Min
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.28 no.1
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    • pp.39-46
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    • 2022
  • This study compared the effects of cocopeat and perlite growth media on the storability and quality of sweet pepper fruit stored using modified atmosphere packages (MAP) and carton boxes. The fruits were stored at 8℃ for 35 and 30 days, respectively. Perlite-grown fruits had a significantly lower size at harvest due to the medium's inability to hold plenty of water during the growing stage. Contrary to what is expected for small fruits, the result shows box-stored perlite-grown fruits to have lower weight loss and a longer shelf life than cocopeat-grown fruits, while MAP fruits have indifference. Perlite fruits also had a higher quality in terms of dry matter, soluble solids, and vitamin C, while box-stored fruits had a better visual quality. As expected, respiration and ethylene production rates were high, and fruits had similar after-storage firmness values. Based on the findings, perlite-grown sweet pepper fruits may have a better quality and give preference in a box storage condition.

Residual properties of ethoprophos with treatment methods in sweet pepper under greenhouse condition (착색단고추 시설재배시 에토프 입제의 처리방법별 잔류특성)

  • Kim, Jin-Bae;Song, Byung-Hun;Lee, Soo-Hyung;Nam, Hong-Shik;Son, Kyung-Ae
    • The Korean Journal of Pesticide Science
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    • v.8 no.2
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    • pp.112-116
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    • 2004
  • Two experiments were carried out in greenhouse under hydrophilic culture facilities and simulation model to provide residual characteristics of ethoprophos treated in sweet pepper's growth. To identify the pattern of absorption-translocation through the plant roots, ethoph 5 % GR were diluted in hydrophilic culture solution and drenched at a time per day for three days. The residue in fruit came closed to 0.02 ppm of MRL at 10 days after treatment(DAT) and reached peaked 0.06 ppm at 30 DAT and remained excess MRL level until around 40 DAT. To confirm the pattern of contamination by volatilization of ethoprophos, ethoph 5%GR was scattered 2 g per cubic meter. At 72 hours after treatment, the residue in sweet pepper fruit was exceed the MRL and the maximum residual amount were 0.62 ppm by volatilization. Consequently the use of ethoprophos during the growth of sweet pepper would be strong possibility to exceed the MRL.

The Effect of Deep Sea Water on Seed Priming of Sweet Pepper (Capsicum annum L.), Rice (Oryza sativa L.) and Ginseng (Panax ginseng C.A.Meyer)

  • Yoon Byeong-Sung;Shrestha Surendra Lal;Kang Won-Hee
    • Korean Journal of Plant Resources
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    • v.19 no.3
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    • pp.411-417
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    • 2006
  • This experiment was conducted to study whether priming with deep sea water results in enhancement of seed germination and to identify the optimum concentration of the priming solution, and duration of priming using sweet pepper (Cv. California wonder), rice (Cv. Ilpum) and ginseng seed. Sweet pepper and rice seeds were primed with 5 various concentrations (5%, 10%, 15%, 20% and 30%) for deep sea water for 48 hours, 24 hours and 12 hours at $25^{\circ}C$ and ginseng seeds in 5%, 10%, 15%, 20%, 25% and 30%, and 2,4,6, and 8 electrical conductivity (EC) which were made by desalinating deep sea water. Priming in deep sea water (DSW) improved the early and final germination percentage, mean germinal on rate, emergence percentage and root and shoot length, compared with plain water, $KNO_3$ and without priming treatments. In sweet pepper, 24 hours priming with 5 percentage DSW significantly improved the early germination percentage and radical length. It has also improved the mean germination and emergence days and early emergence percentage, compared with $KNO_3$ and control. Whereas, in rice, 48 hours priming with 10 percent DSW significantly improved the early germination percentage, plumule emergence percentage, root length and shoot height. Hence the best seed priming treatment on sweet pepper and Rice are 24 hours with 5 percentage DSW and 48 hours with 10 percentage DSW, respectively, whereas in ginseng, priming with EC4, EC8 and 25% DSW had shown better germination.