• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• Food Science and Preservation
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• v.3 no.2
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• pp.137-143
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• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.221-231
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• 2005

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.95-100
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• 1977

To get a basic information for improving Korean's pattern of comsuming red pepper and the possibility of its industrial production, consumer's ways of red pepper processing and his present dietary habits were surveyed and the results are follows; (1) Korean's daily consumption of red pepper was on the average 9.2 g on the basis of the whole dried red pepper. (2) The tendency of evading the home drying method was increased; 72.22% in urban community and 50.4% in rural community purchased the dried red pepper in the lump yearly. The household purchasing the fresh red pepper and using the home drying was 27.8% in urban community and 49.6% in rural community, so one third of urban household was still using the home drying method. The case of dependence on tine drying factory was no more than 2.6%. (3) Drying method was mainly sun drying which done on the poor circumstance like as the street side without the proper equipment of drying. Home process of red pepper by housewife was 70.8%, and the old, housekeeper were only 7.3% respectively. (4) The hygienic sense in the drying was rare; 68.8% was not washed and 51.9% of decayed red pepper was eaten. (5) Koreans prefered the strong pungency, deep red color and fine powder form. (6) While the 45.5% of seed was collected by second hand dealer and made use of as resources of edible oil, it was not used effectively due to complexity of its collection system. (7) While 40.1% desired the improvement of red pepper dietary life, 41.1% distrusted the present commercial red pepper powder on the market. From the results above, we conclude the fact many households have still hygienically poor red pepper processed at home, in spite of the red pepper is one of the most important spices in Korea. Considering the growing urban population, reduction of unemployed labor due to the increasing nuclear family and hygienic problems caused by the serious pollution, the improvement of red pepper processing method is urgently required. And it is believed that red pepper has a good prospect to be processed on the industrial scale in Korea.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.919-923
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• 2002

'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute, were cultivated using direct sowing method, and all fruits were harvested five times at on interval of one week, and were grouped into five grades by color and appearance (drying degree). The amount of red fruits increased gradually with increasing harvest time, and at the fifth harvest time, the ratios of red fruits were 80.9 and 79.1% for Manita and HL, respectively. Among red fruits, the portion of ROO grade (red pepper dried considerably on the plant) was 42.9%, RO (red pepper dried partially on the plant) 31.9%, and RF (fresh red pepper) 6.1% for Manita. For HL, the portions of RO and RF were 56.7 and 22.4%, respectively. As fruits aged, the redness intensified. ROO, RO, and RF fruits had ASTA color values of 150.4, 140.1, and 107.4 for Manita, and for HL, those of RO and RF were 100.0 and 77.1, respectively. The contents of capsaicinoids, organic acid, and sugar were not significantly different with the harvest time.

• Journal of Microbiology
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• v.43 no.6
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• pp.510-515
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• 2005

The growth of red pepper plants was enhanced by treatment with the rhizobacterium, Bacillus cereus MJ-1. Red pepper shoots showed a 1.38-fold increase in fresh weight (fw) and roots showed a 1.28-fold fw gain. This plant growth-promoting rhizobacterium (PGPR) has been reported to produce gibberellins (GAs). Other GAs-producing rhizobacteria, Bacillus macroides CJ-29 and Bacillus pumilus CJ-69, also enhanced the fw of the plants. They were less effective than B. cereus MJ-1, though. The endogenous GAs content of pepper shoots inoculated with MJ-1 was also higher than in shoots inoculated with CJ-29 or CJ-69. When inoculated with MJ-1, bacterial colonization rate of the roots was higher than that of roots inoculated with CJ-29 or CJ-69. These results support the idea that the plant growth-promoting effect of the bacteria also positively related with the efficiency of root colonization by the bacteria. In addition, we identified the major endogenous GAs of the red pepper as originating from both the early C-13 hydroxylation and the early non C-13 hydroxylation pathways, with the latter being the predominant pathway of GA biosynthesis in red pepper shoots.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.392-398
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• 2005

Fresh, and sun- and oven-dried red peppers were analyzed for volatile components. Also, their odor-active compounds were determined using gas chromatography-olfactometry (GC-O). More diverse volatile components, such as aldehydes, ketones, acids, and esters, were found in dried samples than in fresh ones. They included hexanal, ethyl acetate, ${\alpha}$-ionone, and ${\beta}$-ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl butanal, were found only in dried red peppers. More hydrocarbons of high volatility and terpene-type components, such as ${\gamma}$-terpinene and aromadendrene, were detected only in fresh red peppers. A considerable amount of naphthalene was formed during sun-drying, whereas 2-furancarboxaldehyde, 1-methyl-1H-pyrrole and benzeneethanol were detected only in oven-dried red peppers. Characteristic odor of fresh ones could be attributed to 3-penten-2-o1, 2-methyl-2-butenal, 2-methoxy phenol, 2-hydroxy-methyl-benzoate, and 2-phenoxy ethanol, whereas some odorants, including 2-pentyl furan, naphthalene, hexyl hexanoate, and ${\alpha}$-ionone, could be responsible for distinctive odor property of sun-dried red peppers. 2-Furancarboxaldehyde, benzeneethanol, 4-vinyl-2-methoxy phenol, and unknown played important roles in odor property of oven-dried red peppers.

• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.419-424
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• 2007

The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at $-70^{\circ}C$, stored at $-30^{\circ}C$ for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at $95^{\circ}C$, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p < 0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.

• Journal of Nutrition and Health
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• v.8 no.4
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• pp.27-32
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• 1975

This investigation was designed to determine the influence of drying methods on the chemical changes in red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of carotenoid pigments, capsaicin, and vitamin C. The results were as follows; 1. The total carotenoid content of sun-dried sample was more significantly in creased about 4% than that of the fresh sample, but both samples dried in oven were decreased about 30%. Among carotenoid groups, diol-polyol group was chiefly increased, and both samples dried in oven were decreased in the same trend; $17{\sim}18%$ reduction was found in hydrocarbons and monols and $36{\sim}38%$ was in diol-polyols. 2. In Capsaicin content in red pepper, the sun-dried sample was increased about twice of that of the fresh sample and both samples dried in oven were also tended to increase. 3. High reduction of vitamin C content was found in each treatment; 76% for the sun-dried and 89% for the oven-dried samples, respectively.