• Food Science and Biotechnology
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• v.17 no.2
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• pp.295-301
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• 2008

In this study, the antioxidant activities of red pepper seed kimchi extracts were examined. The extracts were evaluated by various antioxidant assays that included determinations of total phenolic and flavonoid contents, DPPH radical scavenging, superoxide anion radical scavenging, nitric oxide scavenging, superoxide dismutase (SOD) activity, metal chelating activity, and reducing power. All the kimchi extracts showed strong antioxidant activities by the tested methods. The 7% red pepper seed kimchi that was fermented for 6 days possessed the highest activity according to the performed tests. Yet, the highest scavenging activity was exhibited against nitrite, by extracts from kimchi for 0 day of fermentation rather than 6 days. All the activities for the kimchi fermented for 0 day with the addition of 7% red pepper seed increased markedly with an increase in concentration. With the exception of metal chelating and SOD activities, for the antioxidant properties assayed, the red pepper seed kimchi extracts were found to be highly effective.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.125.1-125
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• 2003

Pepper anthracnose is one of the major limiting factors in pepper production. Boring last over 10 years, Colletotrichum gloeosporioides has been known as the most prevalent species among five Colletotrichum spp. involved as anthracnose causing agents. Recently, however, the change of major species with pepper anthracnose has been proposed. Identification study was peformed on 12 test isolates collected from anthracnose disease symptoms on pepper during 2001-2002 and 25 reference isolates obtained from several other host plants. The identification of the isolates with morphological observation and IfS region sequence comparison resulted that 11 ones from 12 test isolates colleted from pepper anthracnose during 2001-2002 were identified as C. acutatum. PCR using species-specific primers designed from ITS region sequence suggested a rapid diagnosis method in identifying C. acutatum from C. gloeosporioides.

• The Korean Journal of Ecology
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• v.13 no.1
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• pp.1-8
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• 1990

Effects of mycorrhizal infection on the growth of bell pepper (Capsicum annuum) and corn (Zea mays) seedlings have been studied by comparing plants grown in sterilized soil/sand mixtures to plants grown in sterilized soil/sand mixtures with topping the original non-sterile field soil. The original nonsterile field soil, which were taken from the bell pepper field, contained a high level of endmycorrhizal spores. After seven weeks, the shoot height of inoculated plants was increased by 110% in bell pepper, and 90% in corn compared with the control plants. The average above-ground biomass of inoculated plant was increased by 88% in bell pepper and 71% in corn compared with the control plants. The shoot-root ratios in bell pepper and corn were 2.7 and 1.8 for the control plants, and 4.3 and 2.7 for the treatment plants, respectively. Phosphorus level in inoculated plant was higher than that of the control plant. However, nitrogen contents were similar between the control and the treatment plants. The control plants didi not form vesicular-arbuscular mycorrhizae during the experimental period.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.803-810
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• 2000

Red pepper powder is produced from dried red pepper through milling process with roller mill. Traditional Roller mill is convenient for crushing wax and fiber parts in red pepper. However, some metallics are produced by the friction of two rollers when it operates without feeding of red peppers. In order to reduce this metallic problems created in the roller mill in the process of red pepper, a new roller mill mechanism which enables two roller to apart when red pepper is not fed between two rollers was introduced. Adjustment of clearance between two rollers was able to conducted by the current difference between idling and crushing process. Two types of roller surface, grove and flat, and two different roller mills, cast iron and Ti coating, are tested and compared in this experiment.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.53-60
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• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• The Plant Pathology Journal
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• v.15 no.6
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• pp.319-322
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• 1999

In order to obtain bacterial metabolites inducing disease resistance in pepper plant, two hundred bacterial isolates were isolated from the rhizosphere soil of tobacco, cucumber, and pepper plant. Ethyl acetate extract of each bacterial culture was used to screening for induction of resistance against phytophthora blight of pepper plant. Application of ethyl acetate extract of an isolate SH122 culture to pepper plant conferred resistance against phytophthora blight consistently and significantly. According to cellular fatty acid analysis and other characteristics, the SH122 culture were significantly lower than those on control plants treated with ethyl acetate extract of nutrient broth. The B. pumilus SH122 itself of ethyl acetate extract of its culture did not show antifungal activity against phytophthora blight in pepper plants.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.280-285
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• 2005

Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.

• Korean Journal of Organic Agriculture
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• v.5 no.2
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• pp.141-152
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• 1997

This experiment was conducted to know the effects of foliar applicated bio-enzyme on the early growth of cucumber and red pepper seedlings. Bio-enzyme was manufactured by the culture and proliferation of Bacillus genus and foliar applicated by the concentration of 0.075, 0.15, 0.3 g.$\ell$-1. Foliar application of bio-enzyme had great influenced to the early growth both cucumber and red pepper seedlings. Optimum concentrations of bio-enzyme applicated for the growth of plant height were determined as of 0.075 g.$\ell$-1 in cucumber but in red pepper seedlings 0.15g.$\ell$-1 was more favored. However, foliar application of 0.15g.$\ell$-1 of bio-enzyme was recommended for both cucumber and red pepper seedlings. Especially, leaf area and total dry weight which are main indices of good seedling were highest in the plot of standard concentrations(0.15g.$\ell$-1)of bio-enzyme.

• Plant Disease and Agriculture
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• v.5 no.2
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• pp.105-110
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• 1999

Bacterial leaf spot by Xanthomonas campestris pv. vesicatoria has been known to cause serious problem in red pepper in Korea. However recent survey showed that most smptoms in the leaves were mixed with two different symptoms one was leaf spot and the other was canker. bacteria isolated from canker were identified as Clavibacter michiganensis subsp. michiganensis on the basis of biochemical and physiological characteristics. The causal bacteria were non-motile rod-shaped and Gram-positive. The lesions on pepper leaves appeared at first as small blisters or pimple-like white spots which enlarged in size at a later stage. The centers of some of the spots became necrotic and brown and were surrounded by a white halo. Pathogenicity tests were performed on pepper cv. Alchan seedling by spraying of bacterial suspension. During 1997 and 1998 total 17% of 527 fields surveyed were infected by C. michiganensis subsp. michiganensis. The canker of red pepper caused by C. michiganensis subsp. michiganensis was first identified in this study in Korea, and new name "gueyangbyung" was tentatively given to the disease.

• Korean Journal Plant Pathology
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• v.10 no.2
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• pp.73-77
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• 1994

Experiments were conducted to determine the method of nioculation and inoculum level, and the optimum age of pepper seedlings for evaluation of resistance to bacterial wilt in pepper. Injection of bacterial suspension(107~108 cells/ml) to the leaf axil of the 3rd or 4th leaf of pepper, and drenching the soil planted with pepper seedling after wounding roots with scalpel, resulted in good varietal difference in resistance to bacterial wilt. PI377688, PI358812 and PI369994 of 298 open-pollinated lines and 10 hybrids tested for resistance to bacterial wilt were highly resistant and such local cultivars as Masan, Anjinbaengi, Kimyongcho and Punggakcho moderately resistant.