• 환경생물
• /
• 제38권4호
• /
• pp.724-732
• /
• 2020

본 연구에서는 기 선발한 Enterobacter asburiae ObRS-5 균주를 1×10⁸ cfu mL^-1 농도로 고추에 관주 처리했을 때 Phytophthora capsici에 의한 고추역병을 74.6% 방제하는 효과가 있었다. E. asburiae ObRS-5 균주에 의한 고추역병 방제 메커니즘을 확인하기 위해 고추의 PR1, PR4 및 PR10 유전자를 특이적으로 증폭하는 프라이머를 이용하여 quantitative PCR을 수행하였다. 그 결과 E. asburiae ObRS-5 균주를 처리한 고추에서 대조구와 비교하여 상기 세 가지 유전자의 발현이 모두 높은 수준을 유지하였다. 또한 E. asburiae ObRS-5 균주는 고추의 생육을 억제하지 않으면서 ISR 반응을 유도하는 것으로 나타났다. 이러한 결과를 통하여 P. capsici이 침입할 때 E. asburiae ObRS-5 균주가 매개하는 ISR 메커니즘을 통해 Phytophthora 역병의 제어가 가능한 것으로 사료된다.

• Asian Pacific Journal of Cancer Prevention
• /
• 제17권7호
• /
• pp.3499-3503
• /
• 2016

Our recent studies conducted in South America have shown that mycotoxin contamination of red chili peppers (RCPs) may be associated with an increased risk of gallbladder cancer (GBC). Whether this relationship exists in India, a country with a high incidence of GBC and high consumption of RCPs, is unclear. We therefore measured concentrations of aflatoxins (AFs) and ochratoxin A (OTA) in RCPs from areas of low, medium, and high incidence of GBC in India, and compared these concentrations with GBC incidence in each area. Twenty-one RCP samples were collected from nine cities (eight from a low-incidence area, five from a medium-incidence area, and eight from a high-incidence area). Concentrations of AFs and OTA were measured using high-performance liquid chromatography. No significant differences in mean concentrations of AFs and OTA were found in the three areas. AFB1 levels in the low-incidence area ($10.81{\mu}g/kg$) and high-incidence area ($12.00{\mu}g/kg$) were more than 2.2 and 2.4 times higher compared with the maximum permitted level of AFB1 in spices ($5.0{\mu}g/kg$) set by the Commission of the European Communities, or that ($4.4{\mu}g/kg$) obtained in our previous study in Chile. Our results show that the mean concentrations of mycotoxins in RCPs are similar among the three areas in India with different incidences of GBC. Further studies with human subjects are needed to evaluate any association between AFB1 and GBC.

• 한국식품영양학회지
• /
• 제28권3호
• /
• pp.351-357
• /
• 2015

The aims of this study were to develop $macaron{\grave{e}}$ with Korean red pepper (Capsicum annuum L.) and GABA (${\gamma}$-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to $macaron{\grave{e}}$ at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the $macaron{\grave{e}}s$ increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of $macaron{\grave{e}}s$ (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 $macaron{\grave{e}}$, showed higher overall acceptability, as compared to other $macaron{\grave{e}}$.

• 한국응용곤충학회지
• /
• 제33권1호
• /
• pp.6-11
• /
• 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.

• 한국식품저장유통학회지
• /
• 제7권1호
• /
• pp.74-79
• /
• 2000

Water and ethanol extracts of fresh red peppers were obtained by two methods, conventional extraction (CE) and microwave-assiated extraction (MAE), under different extraction conditions. Red pepper oleoresins extracted by CE and MAE were examined in oleoresin yield and physiological activities. The proper extraction time of MAE was about 5 minutes, whereas that of CE was 2 hours. therefore extraction time was decreased drastically by MAE but there was no significance in oleolesin yields. the electron donating abilities also showed negligible difference between two extracts obtained by CE and MAE, and 80% level in all extracts . the nitrite scavenging effect was reduced by increased of ph , and showed a high elimination effect over 85% at ph 1.2. All extracts had a high tyrosinase inhibitory effects of 100%. The angiotensin I-conventing enzyme effect showed higher activity with over 80% in MAE than 70% level in CE. the capsanthin was extracted with ethanol and was 11.4 and 12.9 ${\mu}$moles per 1 g of fresh red pepper by CE and MAE, respectively.

• Journal of Microbiology
• /
• 제43권6호
• /
• pp.510-515
• /
• 2005

The growth of red pepper plants was enhanced by treatment with the rhizobacterium, Bacillus cereus MJ-1. Red pepper shoots showed a 1.38-fold increase in fresh weight (fw) and roots showed a 1.28-fold fw gain. This plant growth-promoting rhizobacterium (PGPR) has been reported to produce gibberellins (GAs). Other GAs-producing rhizobacteria, Bacillus macroides CJ-29 and Bacillus pumilus CJ-69, also enhanced the fw of the plants. They were less effective than B. cereus MJ-1, though. The endogenous GAs content of pepper shoots inoculated with MJ-1 was also higher than in shoots inoculated with CJ-29 or CJ-69. When inoculated with MJ-1, bacterial colonization rate of the roots was higher than that of roots inoculated with CJ-29 or CJ-69. These results support the idea that the plant growth-promoting effect of the bacteria also positively related with the efficiency of root colonization by the bacteria. In addition, we identified the major endogenous GAs of the red pepper as originating from both the early C-13 hydroxylation and the early non C-13 hydroxylation pathways, with the latter being the predominant pathway of GA biosynthesis in red pepper shoots.

• Journal of Biosystems Engineering
• /
• 제15권3호
• /
• pp.230-243
• /
• 1990

This study was conducted to investigate the possibility of application of an infrared drying to drying process for red pepper. The performance of seramic heaters and the variation of temperature and moisture content of red pepper were analyzed during an infrared drying of red peppers. Also, the quality of dried red pepper was analyzed. The following results were obtained from this study. 1. The surface temperature of infrared heaters and the rising time required for steady state were mainly affected by electrical power consumed. 2. The heat energy required for heating red pepper was proposed to be calculated by the equation in terms of enthalpy of air and net heat flux by infrared heater in a drying chamber. The statistical model for net heat flux was developed. 3. The performance of the infrared heater used for heating red pepper was much affected by the distance of radiation, and the difference of temperatures appeared between the radiated surface and the inside of red pepper. 4. Electrical capacity of the infrared heater had a significant effect on the heating of red pepper. However, the effect of shape of heater on heating was not significant. 5. The variation of temperature of red pepper largely appeared in the range of 30 to 60% (db) in moisture content. The temperature of red pepper was almost constant at low moisture content. 6. The temperature of red pepper and heating time had significant effects on the quality for radiant heating. 7. When the electrical capacity of infrared heater and the distance of radiation are carefully designed in a dryer with the insulated drying chamber, infrared drying might be very effective in red pepper drying.

• 농촌계획
• /
• 제12권1호
• /
• pp.23-35
• /
• 2006

The purpose of this study were to identify the different farming styles of red pepper growers, to describe their characteristics and to get some implications far planning the agricultural development strategy in the area. The researcher surveyed quantitative and qualitative data through interview with researcher developed questionnaires from selected 99 farmers in Eumsung county, Chungbuk province, Korea. The researcher found the low types of red pepper farming: 'red-pepper-centric middle farmers', 'diversified larger farmers', 'red-pepper-dependant small farmers', and 'small farmers for own use'. Based on the above findings, the researcher could derive some implications as follows. Firstly, the difference of market strategy and marketing efforts among the four farming styles should be regarded as important considerations when planning the agricultural development strategy in Emsung county. Secondly, the cooperatives' red pepper marketing strategies in Eumsung county were focused on the processed red pepper products sold at middle or low priced by big retailers in urban areas. Therefore, the cooperatives should change their view point of quality, if they want to initiate the planning process of 'the production and marketing high quality red pepper'. Thirdly, the major efforts of Eumsung county Agricultural Technology Center (ATC) made efforts on increasing the productivity of red pepper farming, however, the technologies recommended by the ATC for farmers required more cost and labour especially for 'red-pepper-dependant small farmers' and 'diversified large farmers'. The ATC should make efforts to find new technologies for helping 'red-pepper-dependant small farmers' to reduce the use of pesticides and 'diversified large farmers' to use the regional images effectively for marketing their hish quality red peppers.

• 생물환경조절학회지
• /
• 제16권3호
• /
• pp.180-185
• /
• 2007

셀레늄과 게르마늄 처리 시 배추(봄, 가을배추)와 고추의 생육과 품질의 변화를 조사하였다. 셀레늄처리에 의한 봄배추와 가을배추의 생체중은 차이가 없었고 Ge 처리시 높은 농도에서 생체중이 감소하였으나 고추에서는 차이가 없었다. 배추의 셀레늄 처리 경우 비타민 C 함량은 Se $4mg{\cdot}L^{-1}$ 10회 처리가 무 처리에 비하여 증가하였으며 게르마늄 처리 경우 Ge $4mg{\cdot}L^{-1}$ 10회 처리와 Ge $8mg{\cdot}L^{-1}$ 5회 처리에서 증가하였다. 고추에서 셀레늄 처리에 의해 Se $2mg{\cdot}L^{-1}$ 20회 처리가 높았으며 홍고추가 풋고추에 비교하여 비타민 C 함량이 약 2배가량 많았다. 봄, 가을배추 부위별 셀레늄함량은 외엽>중엽>내엽 순으로 많았고 엽육부위가 중륵에 비해 높았으며 농도의 증가에 따라 증가하는 경향이었다. 게르마늄 처리 시 가을 배추 잎에서 모든 처리구가 무 처리에 비해 높았다.

• 한국식품영양과학회지
• /
• 제24권3호
• /
• pp.440-445
• /
• 1995

The antimutagenic effects of juices from green pepper(GP), red pepper leaf(RPL), red pepper(RP) and sweet pepper(SP) were examined by the Ames method using Salmonella typhimurium TA100. The juice supernatants of GP, RPL and RP showed antimutagenic activities against afltoxin B1(AFB1) in Salmonella typhimurium TA 100. The juice supermatants of GP and RPL also exhibited the inhibitory effects(p<0.05) to the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitro-quinoline-1-oxide(4-NQO). The juice of RP showed antimutagenic activities against indirect mutagen of AFB1, however, the activity was reduced at higher concentration(5.0%), furthermore, as the adding concentration of sample increased to 5.0%, it exhibited slight comutagenicith on direct mutagen of MNNG. Theantimutagenic activities of GP and RPL juices were reduced significantly after heating at 100℃ for 20min, supposing that the antimutagenic compound(s) in the juices were heat labile.