• Journal of Nutrition and Health
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• v.25 no.5
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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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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• v.4 no.1
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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.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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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.

• Journal of Bio-Environment Control
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• v.23 no.1
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• pp.50-55
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• 2014

This study was conducted to investigate the responses of red pepper (Hongjinju) leaves under water stress. Hyperspectral short wave infrared (SWIR, 1000~1800 nm) reflectance imaging techniques were used to acquire the spectral images for the red pepper leaves with and without water stress. The acquired spectral data were analyzed with a multivariate analysis method of ANOVA (analysis of variance). The ANOVA model suggested that 1449 nm wavebands was the most effective to determine the stress responses of the red pepper leaves exposed to the water deficiency. The waveband of 1449 nm was closely related to the water absorption band. The processed spectral image of 1449 nm could separate the non-stress, moderate stress (-20 kPa), and severe stress (-50 kPa) groups of red pepper leaves distinctively. Results demonstrated that hyperspectral imaging technique can be applied to monitoring the stress responses of red pepper leaves which are an indicator of physiological and biochemical changes under water deficiency.

• Plant Resources
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• v.1 no.1
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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.

• Korean journal of applied entomology
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• v.33 no.1
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• pp.6-11
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• 1994

The Spatial distribution pattems of the oriental tobacco budworm (OTB), Helicoverpa assuita, eggs w were studied in red pepper and tobacco fields. With a plant as a sample Unit. Taylor's power law analyses indicated that om egg spatial patterns were clumped in red pepper fields (a=1.3914, b = 1.1648) and were unifom in tobacco fields (a = 1.6035, b = 0.6880). In red peppers om eggs w were found in leaves (76.2%), fruits (16.8%), stems (6.5%), and flowers (0.4%). The upper leaf surface ( (70.1 %) contained sianificantly more eggs than the lower surface (25.2%). In tobaccos most eggs were also found in leaves. However, the lower surface (66.3%) contained significantly more eggs t th

• Korean journal of applied entomology
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• v.42 no.4
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• pp.301-305
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• 2003

This study investigated the ecological characteristics of Frankliniella occidentalis on four horticultural crops. On red pepper leaves, larval developmental period and survival rate of F. occidentalis were 6.4 days and 67%, respectively. While adult female lived longer on cucumber leaves as long as 16 days, on Petal lived 8.1 days. F. occidentalis adult female preferred tomato to eggplant, cucumber and red pepper, and higher number of hatched larva were from leaves of middle part of egg-plant compared with those from other parts. F. occidentalis adult female fed preferably on petal compared with leaves and Petals of eggplant, and among petals of four tested plants, the most preference was those of red pepper.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.1
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• pp.46-50
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• 1998

This study was conducted with pot experiment to find out the effect of ginkgo leaf wastes application produced from the pharmaceutical process on the growth and yield of red pepper. Four kinds of ginkgo leaf wastes, the natural dried leaves, the leaves produced from the pharmaceutical process, the dried leaves to remove methanol after the pharmaceutical process, and the leaves washed with water to removal methanol and some activated materials after pharmaceutical process, were treated with two levels of application rates. The growth responses and yield were measured throughout the experimented period. Shoot growth of red pepper was inhibited by all treatment of ginkgo leaf wastes compared to the treatment of NPK and NPK+compost. Red pepper yields were also significantly reduced by treatment of the ginkgo leaf wastes except for the treatment of the water washed ginkgo leaf wastes, 1,000 kg/10a, which showed similar yield to NPK treatment. The major reseon to reduce the growth and yield seemed to be originated from the allelopathic substances of the ginkgo leaves. The organic matter contents of the soil after experiment were slightly increased with the treatment of the ginkgo leaf wastes and compost than that of NPK treatment. Based on these results, this study for using the ginkgo leaf wastes should be done more to utilize the wastes of the pharmaceutical process as a organic fertilizer.