• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.278-282
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• 1979

Sugars and organic acids in Korean hot pepper fruit (C, annuum L.) according to its portions, pericarp, seeds and placenta, were determined by gas liquid chromatography (GLC). ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and maltose were identified. Major sugar in pericarp was fructose, while those in seeds and placenta were surose and fructose. Amount of free sugars in seeds was higher than that in pericarp or placenta. Succinic, fumaric, malic, tartaric, citric and quinic acids were found. Citric acid was a major organic acid found in pericarp and placenta. The amount of each identified organic acid, however, was similar in seeds. Quantity of total organic acids identified in pericarp or placenta was higher than that in seeds.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.645-656
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• 2014

The aim of this study was to evaluate the product quality and function properties of hot pepper (green and red) fruits cultivated by organic and conventional agricultural practices. Organic and conventional hot peppers were analyzed their product quality with respect to pH, soluble solid, hardness, and color values. The soluble solid contents of organic hot peppers were 2.6~10% higher but their hardness was slightly lower than those of conventional hot peppers. Hot peppers were further analyzed their functional properties on chlorophyll contents, ASTA (American Spice Trade Association) value, total phenolics, and SEM ultrastructure. In case of green pepper, organic hot pepper showed higher (-)a value and the significantly (p<0.001) higher amounts of chlorophyll a and b than conventional hot pepper. Interestingly, organic red hot pepper showed higher (+)a value than that of conventional one. The ASTA value of organic red hot pepper was 28% higher than that of conventional one. Regardless of the fruits color, total phenolics content of organic hot peppers was more enriched than those of conventional ones. These results suggest that organic hot peppers exhibited more excellent color quality and functional properties than conventional hot peppers regardless of fruit color.

• Journal of Plant Biotechnology
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• v.34 no.4
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• pp.363-373
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• 2007

To establish an efficient and reliable microspore culture system for pepper (Capsicum annuum L.), the effect of light intensity used for donor plant's growth, microspore isolation methods, the composition of culture medium, and culture period in light on the production of embryos were investigated. The viability of microspores taken from the plants grown under the light intensity of 10,000 lux was almost same as that from the lower (5,500 lux) light intensity, and the embryo induction and development were a bit higher when donor plants were grown under the lower light intensity. This result implies that lower light intensity does not interfere with the embryo induction and development. However, it was very difficult to prepare microspores for culture since only a small number of flower buds could be harvested from plants grown under the light intensity of 5,500 lux. Microspore isolation methods greatly affected microspores viability; that is, when microspores were isolated by blending rather than maceration, the greater number of viable microspores were easily generated (about 13 times). Among media used for microspores culture in this study, MN medium was most efficient for embryo induction and development. Total number of embryos and the number of cotyledonary embryos were highest when microspores were cultured in dark for 4 weeks, and then in light for one week. These results will be provide valuable information to set up efficient microspore culture system of hot pepper with a high frequency of embryo production, which are applicable to gene transformation and mutagenesis.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2002.09a
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• pp.196.2-196
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• 2002

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.424-430
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• 2018

This study was carried out to estimate growth characteristics of hot pepper and to develop predicted models for the production yield based on the growth parameters and climatic elements. Sigmoid regressions for the prediction of growth parameters in terms of fresh and dry weight, plant height, and leaf area were designed with growing degree days (GDD). The biomass and leaf expansion of hot pepper plants were rapidly increased when 1,000 and 941 GDD. The relative growth rate (RGR) of hot pepper based on dry weight was formulated by Gaussian's equation RGR $(dry\;weight)=0.0562+0.0004{\times}DAT-0.00000557{\times}DAT^2$ and the yields of fresh and dry hot pepper at the 112 days after transplanting were estimated 1,387 and 291 kg/10a, respectively. Results indicated that the growth and yield of hot pepper were predicted by potential growth model under plastic tunnel cultivation. Thus, those models need to calibration and validation to estimate the efficacy of prediction yield in hot pepper using supplement a predicting model, which was based on the parameters and climatic elements.

• Korean journal of applied entomology
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• v.61 no.2
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• pp.319-330
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• 2022

Andong is a place to culture the great amount of hot pepper (Capsicum annuum L.) in Korea. This study reports a yearly occurrence (March 31~October 25, 2021) of thrips infesting the hot pepper in Andong. Thrips caught to yellow sticky traps were diagnosed by morphological characters and showed two dominant species: Frankliniella occidentalis and F. intonsa. During this period, a total of 107,874 thrips were caught and included F. occidentalis at about 82%, F. intonsa at about 17%, and the other thrips at about 0.3%. There were two main peaks at May~June and at September~October, respectively, in which the total number of thrips was higher in the second peak and most were F. occidentalis. Interestinly, a low level of thrips occurred during July~August was observed and explained by their susceptibility to high temperatures. A laboratory experiment by exposing thrips to high temperatures showed that thrips were susceptible to temperatures higher than 35℃ and not tolerant to 45℃ for 1 h. Indeed, high temperatures higher than 45℃ were recorded in the greenhouses in Andong during July~August. F. occidentalis was more tolerant to the high temperatures than F. intonsa. On the other hand, the thrips showed the highest occurrence peak at July~August in hot pepper-culturing greenhouse in Kangwon, where the average temperatures were mostly lower than those of Andong and no high temperatures higher than 45℃ were recorded during July~August. A viral disease caused by tomato spotted wilt virus (TSWV) was observed in the hot peppers cultured in Andong greenhouses. Multiplex PCR was used to detect the virus along with identification of thrips. With a high record of about 30%, the virus-infected thrips were detected during all the monitoring period. The virulent thrips were identified to be only F. intonsa. These results suggest that F. occidentalis gives a direct damage especially during harvesting period with their high populations while F. intonsa gives indirect damage by transmitting TSWV.

• Molecules and Cells
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• v.39 no.3
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• pp.250-257
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• 2016

Abiotic stresses such as drought and low temperature critically restrict plant growth, reproduction, and productivity. Higher plants have developed various defense strategies against these unfavorable conditions. CaPUB1 (Capsicum annuum Putative U-box protein 1) is a hot pepper U-box E3 Ub ligase. Transgenic Arabidopsis plants that constitutively expressed CaPUB1 exhibited drought-sensitive phenotypes, suggesting that it functions as a negative regulator of the drought stress response. In this study, CaPUB1 was over-expressed in rice (Oryza sativa L.), and the phenotypic properties of transgenic rice plants were examined in terms of their drought and cold stress tolerance. Ubi:CaPUB1 T3 transgenic rice plants displayed phenotypes hypersensitive to dehydration, suggesting that its role in the negative regulation of drought stress response is conserved in dicot Arabidopsis and monocot rice plants. In contrast, Ubi:CaPUB1 progeny exhibited phenotypes markedly tolerant to prolonged low temperature ($4^{\circ}C$) treatment, compared to those of wild-type plants, as determined by survival rates, electrolyte leakage, and total chlorophyll content. Cold stress-induced marker genes, including DREB1A, DREB1B, DREB1C, and Cytochrome P450, were more up-regulated by cold treatment in Ubi:CaPUB1 plants than in wild-type plants. These results suggest that CaPUB1 serves as both a negative regulator of the drought stress response and a positive regulator of the cold stress response in transgenic rice plants. This raises the possibility that CaPUB1 participates in the cross-talk between drought and low-temperature signaling pathways.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.93.1-93
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• 2003

A growth chamber fumigation was conducted to evaluate the ozone (O3) on the physiology of three hot pepper, Capsicum annuum L. cultivars, 'dabotab', 'buchon' and 'pochungchun'. Thirty-day old plants were exposed to O3 of 120 nl 1-1 in the chambers for 8 h d-1 for 3 days. Foliar damage due to O3 was different from the varieties, 'dabotab'was most sensitive to O3, 'pochungchun' was medium, and 'buchon' was resistant. Ozone symptom on the leaves was bifacial necorsis. Photosynthesis and stomatal conductance were decreased due to O3 treatment, but they were not much different from the variety. Decreases of net photosynthesis by O3 were 56％, 40％ and 35％ on 'dabotab', 'buchon' and 'pochungchun', respectively Decreases of stomatal conductance by O3 were 66％, 63％, and 50％ on each varieties. Ozone closed the stomata and decrease net photosynthesis on hot peppers regardless of the variety. Light curves on the three varieties were showing similar patterns that O3 damage on net photosynthesis were started at the low levels of light with or without the visible injury, Assimilation-internal CO2 concentration curves of the three cultivars were not different due to the treatment. It means there was not significant biochemical damage Inside the leaves by O3. In conclusion, ozone closed the stomata and damaged light capturing system of the pepper leaves with or without the visible damage. Although visible damage of the leaves could be a good indicator of O3 resistance, the ecophysiological change by O3 were not proportional to the amout of visible injuries

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.8-10
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• 1978

After growing the hot pepper fruits in polyethylene film(PE) house covered with white or red colored film, the fruits were collected and chlorophyll, carotenoid, and capsaicin content was analyzed. Although total chlorophyll content was higher in fruit of white PE house$(208.9{\mu}g/g-F.W)$ as compared to that of red PE house $(153.0{\mu}g/g-F.W)$ grown plants, the ratio of chlorophyll a over b were similar, giving 2.15 and 2.13 respectively in white and red PE house. Total carotenoid, $\beta$-carotene and the capsaicin content were higher in fruits of red PE house grown plants. Therefore, it is suggested that red film could be used as a successful covering material for poly ethylene film house.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1315-1319
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• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.