• Food Science and Preservation
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• v.8 no.2
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• pp.125-130
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• 2001

The effects of modified atmosphere(MA) storage for fresh red chili pepper and red bell pepper fruits were investigated with storing in polyethylene film with various fine holes. During the storage of the both pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged without holes on film was less than 3%, even though it was each 50% and 25% for non packaged red chili pepper and red bell pepper fruits. The rates of mold emergence of red chili pepper and red bell pepper fruits were reached to each 60% and 50% at the end of storage period as stored in film without holes. However, the rate of mold emergence of pepper fruits was lowered when fruits were stored in MA with low relative humidity (70∼80%). The color and firmness of pepper fruits were not much changed when fruits were stored in MA with high humidity.

• 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.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.128-131
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• 2002

'Manita', a red pepper cultivar being cultivated currently and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute were grown by direct sowing and raising seedling methods, respectively, and all the fruits on the tree were harvested once. Fruits were grouped into 6 grades by color and appearance and their chemical compositions were analyzed. Generally, 'HL' showed less redness and contained less amounts of capsaicin, organic acid, Vit. C, and sugar than 'Manita'. Regardless of cultivar and cultivation method, red-old fruits, ripened and partially dried on the plant, had more red color (21-30%) and more capsaicin (40.0-78.3 mg% vs. 33.2-52.7 mg%), but less sugar (12.70-16.69% vs. 14.46-17.43%) than red-fresh fruits. No difference was found between direct sowing and raising seedling.

• International Journal of Advanced Culture Technology
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• v.7 no.4
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• pp.260-267
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• 2019

Harvested de-astringent persimmon 'Fuyu' were treated with various lighting sources under low (3℃) and high (22℃) temperatures. The weight loss rate of fruits was lower in those with Red LED than Fluorescence and Blue LED under both temperature conditions. Hardness and soluble solid content of fruits were higher in those with 3℃ / Blue LED or mixed LED (Blue+Red LEDs). Beta-carotene and lycopene content of fruit peel were higher in those with 3℃ than 22℃ and with Red LED or light sources with mixed red wavelength under both temperatures. When the fruits treated with light and temperature were stored for 4 days under 3℃ / dark condition, the hardness of the fruits did not significant difference among the treatments. Taken together all the results, it would be best to treat it light sources mixed red wavelength under 3℃.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.769-775
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• 2012

Among the phenolic compounds that is generally present in strawberry fruits, five simple phenolics, three flavonoids, and a stilbene were tested for their antimicrobial activity against seven fungi and one oomycete. trans-Cinnamic acid showed strong antimicrobial activity, and the antimicrobial effect of the simple phenolics decreased with an increase in the number of hydroxyl groups. Phytophthora capsici was the most susceptible to the phenolic compounds tested in this study. trans-Cinnamic acid, p-hydroxybenzoic acid, and kaempferol were mainly detected in 'Seolhyang' strawberry fruits, and the total phenolic contents of the fruits decreased during their development. Extracts of the green (1-10% red color) and red (above 90% red color) strawberry fruits reduced the mycelial growth and zoospore germination rate of P. capsici, and the extract of red strawberry fruit showed strong antimicrobial activity against the zoospore germination of P. capsici. These results indicate that strawberry fruits contain antimicrobial phenolic compounds and that strawberry fruit extract can be used as a natural fungistat.

• Food Science and Preservation
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• v.9 no.1
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• pp.8-13
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• 2002

The effects of modified atmosphere (MA) storage far fresh red pepper and red bell pepper fruits were investigated with storing in high and few density polyethylene films (HDPE, LDPE) with various NaCl contents(0 g, 15 g, 20 g, 25 g). During the storage of pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged in HDPE and LDPE without NaCl was 3∼5%, even though it was 6∼19% in pepper fruits packaged with NaCl. The lutes of mold emergence of red pepper and red bell pepper fruits were lowered to 20∼45% as stored in HDPE and LDPE with NaCl but those of fruits stored in films without NaCl were high as 55∼65%. The color and firmness of pepper fruits were not much changed in comparison with those of non-packaged fruits as stored in HDPE and LDPE with or without NaCl.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.1
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• pp.83-85
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• 2012

The causes of blossom-end rot (BER) are still not understood clearly, although there was a lot of research on the development of BER over 100 years. This experiment was conducted to investigate the influence of Ca content of fruit on the incidence of BER in red pepper. BER affected fruits and healthy fruits had been harvested and the samples were divided into two parts, the upper and the lower, for chemical analysis to determine the content of mineral nutrients in the tissue. The content of nitrogen (N), phosphorus (P), potassium (K) and magnesium (Mg) was higher in the BER affected fruits and the difference of each nutrient content was revealed much larger in the lower part of the fruit but there were no significant differences in calcium content between the BER and the healthy fruits of red pepper, in this experiment. The results indicate that it is difficult to find a certain relation between the calcium content of the fruit and the occurrence of blossom-end rot.

• 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 agriculture & life science
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• v.44 no.1
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• pp.1-8
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• 2010

This study was conducted to investigate effect of low temperature and ripeness stages on fruit quality of chilli pepper (cv. Nockgwang) during storage at 5, 7, and $10^{\circ}C$. Fruits at three ripeness stages were selected based on uniform fruit size and three maturities on peel color: S1 (fully developed fruit just before the onset of ripening), S2 (fruits in the onset of color change), and S3 (fruits in completely red in color). Lower temperature attributed to increase fruit weight loss (WL) and WL was higher in S2 than the other ripeness stages. The highest respiration rate and ethylene production was found at S2 fruit while those of fruit in green and red showed similar and remained lower level during storage. Electrolyte leakage (EL) was higher as storage temperature decreased. After 28 d storage, EL rates of fruits at $5^{\circ}C$ were 43, 36, and 17% in S1, S2, and S3 while those at $10^{\circ}C$ were 17, 19, and 14%, respectively. These results show that chilli pepper fruits are tended to lose more water at lower temperature partially associated with increased EL. Thus, threshold storage temperature must be considered for avoiding chilling during storage and for extending the storage life of fresh pepper fruits.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.4
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• pp.575-580
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• 2011

The cultivation of once-over harvest pepper cultivars might be very valuable to Korean farmers who still depend on traditional hand-harvesting method. Thus, we conducted this experiment to obtain important information for enhancing the productivity of once-over harvest red pepper fruits by supplying several nutrient-controlling and growth-regulating chemicals, such as $KH_2PO_4$, $SiO_2$ and 2-chloroethylphosphonic acid (ethephon). Adequate fertilization was provided in each treatment plots. In this study, two once-over harvest pepper cultivars, Saengryeg No. 211 and 213 (SR 211 and SR 213), and one regular piecemeal harvest pepper cultivar, Kangryegdaetong (KRDT), were cultivated to evaluate the productivity of pepper fruit as affected by above chemicals. The distribution of macro- and micro-nutrients in pepper fruits among the cultivars were different in term of N, B, Cu, and Fe concentrations. In particular, the concentration of B in SR 213 was about 2 times higher than that in SR 211 and KRDT. However, overall red pepper productivity of SR 211 was markedly higher ($2.91{\sim}3.38Mg\;ha^{-1}$) than that ($1.68{\sim}2.37Mg\;ha^{-1}$) of SR 213. Also, the productivity of matured red pepper was significantly influenced by the treatments of $KH_{2}PO_{4}$, $SiO_2$ and ethephon. The yield indices for matured red pepper fruits were the highest with the treatment of $KH_2PO_4$ or $SiO_2$ with ethephon, which were 113~116% for SR 211 and 147~150% for SR 213. Thus, the applications of $KH_2PO_4$ or $SiO_2$ with ethephon would be suggested to enhance the productivity of matured red pepper fruit.