• Journal of Nutrition and Health
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• 제25권5호
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• pp.389-396
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• 1992

Provitamin A carotenoids($\alpha$- $\beta$-carotene lutein capsanthin) cintents in various red pepper and red pepper products were analyzed by HPLC and UV/VIS spectroscopy. The amounts of $\beta$-carotene and capsanthin were at its highest in powdered red pepper and lutein in red pepper leaves. There are little $\alpha$-carotene present in all samples analyzed. So vitamin A activity was calculated only from $\beta$-carotene content. Capsanthin and $\beta$-carotene contents of red pepper were higher than those of green pepper whereas lutein content of red pepper was lower than that of green pepper. whereas lutein content of red pepper was lower than that of green pepper. Vitamin A activity from colorimetric analysis was higher than that from chromatographic method and results were not generally in accordance with the vitamin A data presented in current food composition tables. Vitamin A activities in retinol equivalent(R. E. ) of green pepper red pepper powdered red pepper fermented red pepper paste and red pepper leaves were 70, 570, 1, 340, 140, 980 R. E respectively.

• 한국식품영양과학회지
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• 제27권3호
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• pp.393-398
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• 1998

The loss of ascorbic acid in dried red pepper leaves prepare with different drying methods of air-, oven-, microwave oven-, and vacuum drying with blanching or without was determined by a HPLC method. Vacuum drying showed the least loss of ascorbic acid than the other drying methods. Additionally, the feasibility of near infrared reflectance spectroscopy(NIRS) to determine the contents of ascorbic acid in the red pepper leaves was studied. NIRS was found to be an efficient way of determining ascorbic acid contents in red pepper leaves, requiring only 30 seconds of an analytical time.

• Advances in environmental research
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• 제4권1호
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• pp.1-15
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• 2015

A pot experiment was conducted to assess the effects of red pepper (Capsicum annuum) and coriander (Coriandrum sativum) on seedling growth of wheat (Triticum aestivum). The aqueous extracts treatment of red pepper and coriander showed a significant (p < 0.05) reduction in root, shoot and seedling length, number of leaves and seedling dry weight of wheat (T. aestivum) as compared to control. The inhibitory different effect on growth of wheat (T. aestivum) was directly proportional to the increasing concentration (1, 2, 3, 4 and 5%) of aqueous extracts of red pepper and coriander as compared to control treatment (0%). The root, shoot, seedling length and number of leaves of T. aestivum significantly p < 0.05 decreased at 5% concentration of red pepper as compared to control. The root, shoot and seedling growth of T. aestivum was also significantly reduced at 1, 2, 3, 4 and 5% concentration of coriander as compared to control. The root, shoot and leaves dry weight of T. aestivum at 5% coriander extract treatment concentration decreased as compared to control. The tolerance in seedlings of T. aestivum to red pepper and coriander extract treatment was dose dependent as compared to control. The seedlings of T. aestivum showed low percentage of tolerance to pepper extract treatment than coriander extract treatment.

• 식물병과 농업
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• 제5권2호
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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.

• 동아시아식생활학회지
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• 제12권2호
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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.

• 생물환경조절학회지
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• 제23권1호
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• pp.50-55
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• 2014

본 연구에서는 고추의 수분스트레스 반응을 최적으로 계측할 수 있는 알고리즘을 개발하기 위해 초분광 단파 적외선 영상기술을 적용하였다. 수분스트레스에 노출된 고춧잎의 단파적외선 분광영상을 획득하고 ANOVA 분석을 이용하여 수분스트레스 반응을 가장 잘 반영하는 파장영역을 선정하였다. 고춧잎의 단파적외선 초분광 영상을 이용하여 ANOVA 분석을 수행한 결과 수분스트레스 판별을 위한 최적 파장은 1449nm으로 물분자의 광흡수 영역대와 거의 일치하였다. 최적 파장에서의 고춧잎 상대반사값을 가우시안 회귀분석을 통해 정상군과 토양흡착수압이 -20kPa과 -50kPa일 때의 스트레스군을 구분할 수 있는 임계값을 계산하고 이 값을 기준으로 단파적외선 영상을 이진화하여 수분스트레스 반응을 판단할 수 있는 최종영상을 구축하였다. 결과 영상에서 정상군과 스트레스군의 토양흡착수압이 -20kPa인 잎의 경우 스트레스 반응을 보인 픽셀이 72%이었고, -50kPa인 잎에서는 스트레스 반응을 보인 픽셀이 84%로 12%차이가 났다. 정상군과 스트레스 강도가 다른 시료의 경우 영상의 결과가 명확히 구분되는 것으로 나타나 단파적외선 영상기술이 고춧잎의 수분스트레스 상태를 정량적으로 나타낼 수 있는 기술임을 확인할 수 있었다.

• Plant Resources
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• 제1권1호
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• pp.6-12
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• 1998

The Fp1 gene, originally isolated from red pepper seedlings, encode the iron storage protein, and have a high homology with ferritin genes at DNA and amino acid level. In order to determine ferritin protein expression in vegetative tissue. Fp1 gene was constructed in plant expression vector(PIG12IHm) and introduced in red pepper(var. Bukang, Chungyang and Kalag-Kimjang 2) via Agrobacterium tumefaciensmediated transformation. After selection on MS media containing Kanamycin(Km), putatively selected transformants were confirmed by amplification of selectable marker gene(Fp1 and NPII) by polymerase chain reaction. Northern blot showed that transcripts of Fp1 gene were detected in mature leaves of the plants. In A6, A7 and A8 and A14 of transgenic plants, transcript of Fp1 gene was increased seven-fold to eight-fold than other transgenic plants. Also the proteins obtained from leaves of transgenic plants were immunologically detected by Western blot using rabbit anti-ferritin polyclonal antibody. The expression protein appeared as strong band of apparent mass of 23.5kDa. suggesting the iron accumulation in transgenic red pepper plants.

• 한국응용곤충학회지
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• 제33권1호
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• pp.6-11
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• 1994

담배나방의 알의 고추화 담배에서의 포장내 공간분포와 식물내 분포 특성을 조사하였다. 식물체 1주를 표본단위로 할 때 고추포장에서의 알의 공간분포는 집중분포 유형 (a=1.3915,b=1.1648)을 보였으나 담배포장에서는 균일분포 유형(a=1.6.35, b=0.6880)을 보였다. 알의 고추 부위별 빈도는 잎(76.2%), 과실(16.8%), 줄기(6.5%), 꽃(0.45)의 순서로 대부분 잎에 위치를 하였다. 잎에서는 70.1%가 잎의 앞면, 25.2%가 잎의 뒷면에 위치하였다. 담배의 경우도 대부분 잎에 위치하였으나, 잎 앞면과 잎 뒷면이 각각 33.7%와 66.3%로 잎뒷면에 더 많이 위치하였다.

• 한국응용곤충학회지
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• 제42권4호
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• pp.301-305
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• 2003

기주식물에 따른 꽃노랑총채벌레의 생태적 특성을 조사한 결과, 가지, 오이, 고추, 토마토의 잎과 꽃잎에서 꽃노랑총채벌레의 발육기간은 고추 잎에서 6.4일로 가장 길었고, 생존율도 고추 잎에서 67%로 가장 낮았다. 오이의 잎에서 암컷의 수명이 16일로 가장 길었고, 꽃잎에서는 8.1일로 가장 짧았다. 꽃노랑총채벌레 암컷 성충은 가지, 오이, 고추, 토마토 중 토마토 꽃잎을 가장 선호하는 것으로 나타났고, 가지 성묘의 잎 위치별 부화 유충수는 중위 잎에 가장 많았다. 가지의 잎과 꽃잎에 대한 꽃노랑총채벌레 암컷 성충의 서식 선호성은 꽃잎을 더 선호하였고, 4개 작물(가지, 오이, 고추, 토마토)중 꽃잎에 대한 서식 선호성은 고추에서 가장 높았다.

• 한국토양비료학회지
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• 제31권1호
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• pp.46-50
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• 1998

제약폐기은행 잎 시용이 고추생육에 미치는 피해정도를 구명하여 폐기은행 잎의 유기물자원화를 위한 기초자료로 활용코자 고추를 가지고 pot 재배 시험한 결과는 다음과 같다. 은행잎 및 폐기 은행잎을 토양에 처리하였을 매 퇴비시용보다 고추생육이 억제되는 경향 이었으나 물추출 폐기은행잎은 물로 추출하지 않은 폐기 은행잎 처리보다 생육이 양호하였다. 건 고추 수량은 건조폐기은행 잎 500kg/10a 처리는 퇴비에 비하여 유의성 있게 감수하였으나, 물추출폐기은행잎 1톤/10a 처리는 3요소와 대등한 수량을 보였다. 폐기은행잎 처리시 생육 및 수량감소 요인은 은행잎 자체에 함유된 타감물질에 기인한 것으로 생각된다. 퇴비 및 폐기은행잎 등 유기물 시용은 3요소 처리에 비해 토양중 유기물 함량과 유효인산등이 다소 높은 경향이고 폐기은행잎 처리로 치환성 고토함량은 낮아졌다.