• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.195-199
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• 2001

A study was carried out to establish a detection method for irradiated black pepper using amylograph characteristics. The maximum viscosity, viscosity at $93^{\circ}C$, viscosity after 15 min at $93^{\circ}C$, viscosity at $45^{\circ}C$, viscosity after 30 min at $45^{\circ}C$, and viscosity after 60 min at $45^{\circ}C$ decreased with increasing irradiation doses, but initial pasting temperatures, maximum viscosity temperatures, breakdown, setback, and consistency did not show great changes. The high correlation coefficients $(R^2>0.97)$ were shown between irradiation doses and amylograph characteristics except for breakdown $(R^2>0.75)$, setback $(R^2>0.88)$ and consistency $(R^2>0.31)$. These results suggest that detection of irradiated black pepper is possible using amylograph characteristics.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.195-200
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• 2002

Changes in accumulated pulsed photostimulated luminescene (PPSL) signals were observed after storage, which affected the ability to detect irradiation in black and white peppers. The PPSL curves were accumulated linearly during the 120 s measurement times, and PPSL signals increased according to irradiation doses. Threshold levels of black and white peppers were below 557$\pm$220 and 503$\pm$92 photon counts in 60 s, and below 679$\pm$351 and 812 $\pm$ 648 photon counts in 120 s, respectively. The PPSL signals of black and white peppers linearly increased with irradiation dose up to 5 kGy, but very little from 5~10 kCy. The accumulated PPSL signals of irradiated black and white peppers had higher decay rates when stored in normal room conditions than in a darkroom Detection of irradiation was possible for up to 12 months after irradiation, if the samples were stored in a darkroom.

• Korean Journal Plant Pathology
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• v.1 no.1
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• pp.67-71
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• 1985

A severe infection on pepper fruits by a black mold fungus was observed in the fields, Suweon. Conidia of Alternaria sp. were isolated from the infected fruits. Based on the morphological characters and size of the conidia, the fungus was identified as Alrernaria alternata (Fries) Keissler. The single spore isolates of A. alternata were weakly or not pathogenic on non-wounded pepper fruits, but highly virulent on fruits wounded with sandpaper or heated-glass rod. The infection on the wounded fruits were more severe on red fruits than on immature green ones. No visible infection was found on leaves and stems when 60-day-old plants of pepper were inoculated with the fungus. In July of 1984, the field losses of pepper fruits caused by black mold were $2.0\~22.5\%$ in Suweon.

• Advances in Traditional Medicine
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• v.9 no.4
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• pp.269-276
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• 2009

Black pepper (family Piperaceae), is called king of spices because it is one of the oldest spice and alone accounts for about 35% of the world's total spice trade. The pepper is used in Ayurvedic medicine for the treatment of various ailments particularly neurological, broncho-pulmonary and gastrointestinal disorders. Pepper has also been reported to have various pharmacological actions but recently, it is highlighted as a bioavailability enhancer. This results in higher plasma concentration of drugs, nutrients, ions and other xenobiotics, rendering them more bioavailable for physiological as well as pharmacological actions in the body. Numerous scientific studies reported that piperine; a main bioactive compound of pepper, is responsible for its bioavailability enhancing property. It's a well known fact that pepper enhances bioavailability by inhibition of microsomal enzyme system but other mechanisms are also responsible to acts as a bioavailability enhancer. The brief overview of the mechanism of action of pepper as well as its applications as bioavailability enhancer is given in the present article.

• Current Research on Agriculture and Life Sciences
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• v.17
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• pp.7-13
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• 1999

Thirty bacteria were isolated from the red pepper rhizosphere. The isolates were screened for antagonism to Alternaria alteranta causing red pepper black rot. Antagonistic bacterium No. J-24 was selected among the isolated bacteria and was identified as Bacillus subtilis based on morphological and physiological characteristics and MIDI system. B. subtilis J-24 showed antifungal activities against A. alternata(inhibition percentage, 99%), Botrytis cinerea, Phytophthora capsici, Pythium ultimum, Colletotrichum gloeosporioides, Stemphylium botryosum. The growth of red pepper seedling was promoted as compared to control when the microbial inoculants was mixed in bed soil. In the mixed microbial inoculants bed soil, the leaf area of red pepper was increased of 15 percent, the hypocotyl weight 12 percent, the root length 12 percent, total dry weight 13 percent as compared to those grown in the general bed soil.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.56-60
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• 1974

A survey of the available methods for the determination of piperine was made, and a new method, developed based upon alkaline hydrolysis at about $140^{\circ}C$ followed by colorimetric determination of the liberated piperidine. Piperidine on treatment with p-nitrophenyl diazonium fluoborate reagent gives a red colored complex which has an adsorption maximum at 530nm. The method measures the total pungency in pepper and applicaple to piperine of black pepper and oleoresin of black pepper. The advantage of the present method is that the pungent compounds can be determined in micro samples.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.291-294
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• 2011

We studies a model for management of pepper anthracnose based covering method and spraying system in field. 1. Among 82 organic fungicides, 42 materials showed most effective inhibition against mycelia growth of the Colletotrichum acutatum in vitro. 23 formulated biocontrol agents were chosen to control the disease from 42 biocontrol agents in greenhouse. In the end, five kinds (2 plant extracts, 2 biopesiticides, 1 Bordeaux mixture) were selected from 23 materials in the field. 2. The mulching materials of bed covering in fruit season were thin non-woven fabric sheet and black plastic. The use of a fabric sheet was reduced the spread of anthracnose as compared to the plastic covering. 3. The application with the chosen materials was reduced 34% of anthracnose for 7 times sprays to planting 70 days as compared to the untreated control. In yield, nonwoven fabric sheet with formulated biopesticides was increased 17% than black plastic. 4. This result indicated that the developed biocontrol strategy could be an effective and economic crop protection system in organic pepper cultivation field.

• Korean Journal Plant Pathology
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• v.14 no.6
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• pp.741-743
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• 1998

A bacterial disease of pepper (Capsicum annuum L.) that rooted the stem nodes to black was found in pepper plants which cultivated in plastic house at Chungdo, Kyungpook, Korea in March, 1998. Bacterial isolates derived from the diseased peppers were pathogenic to potato, eggplant and Chinese cabbage but, was not pathogenic to chrysanthemum by artificial inoculation. On the basis of bacteriological characteristics and pathogenicity test on host plants, the causal organism of the node soft rot of pepper is identified as Erwinia carotovora subsp. carotovora and the name of disease is proposed as bacterial node soft rot of pepper.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.125-131
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• 2003

Physiological activities of hot water extracts of 10 commercial instant curry powders and 6 spices, were investigated. All spice extracts except ginger showed significant antioxidant activities on the autoxidation of linoleic curry acid (p＜0.01). Antioxidant activities of clove and fennel were significantly higher than ${\alpha}-tocopherol$, instant curry powders, and other spices, Red pepper $(52.8{\pm}2.13%)$, clove, and coriander showed significant inhibitory activities against angiotensin-I-converting enzyme (p＜0.001). Cytotoxic effects of instant curry powder and spices against human cancer cell lines were examined through MTT assay. Black pepper $(29.31{\pm}2.21%\;cytotoxic\;rate)$ and cardamon $(19.41{\pm}3.92%)$ were effective against MCF-7 (p＜0.01), Clove $(42.92{\pm}5.57%)$ against HeLa (p＜0.01). Ginger $(34.21{\pm}1.11%)$, cardamon, and black pepper against A172 (p＜0.001), garlic $(82.88{\pm}0.53%)$ against SN12C (p＜0.001), garlic $(71.63{\pm}0.38%)$, red pepper, ginger, fenugreek, SPC, cumin, and MPC against SNU-638 (p＜0.001), and cassia $(82.84{\pm}16.92%)$ against A549 (p＜0.001).