• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.95.1-95
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• 2003

Plant growth promoting rhizobacteria (PGPR) have been shown to suppress phytopthora blight. This suppression has been related to both microbial antagonism and induced resistance. The PGPR isolates were screened by dual culture plate method and most of the isolates were showed varying levels of antagonism. Among the PGPR isolates pyoverdin, pyochelin and salicylic acid producing strains showed the maximum inhibition of mycelial growth of Phytopkhora capsici and increased plant growth promotion in red pepper. PGPR isolates further analysed for its ability to induce production of defence related enzymes and chemicals. The activities such as Phenyle alanin ammonia Iyase (PAL), Peroxidase (PO), Polyphenol oxidase (PPO) and accumulation of phenolics were observed in PGPR pretreated red pepper plants challenged with Phytopkhora capsici. The present study shows that an addition of direct antagonism and plant growth promotion, induction of defense related enzymes involved to enhance resistance against invasion of P. capsici in red pepper.

• Korean Journal of Environmental Agriculture
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• v.30 no.2
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• pp.223-228
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• 2011

BACKGROUND: Rhizosphere bacteria may improve plant growth and productivity both by supply nutrients and hormonal stimulation. Although many experiments have shown improvements in plant growth with inoculation of bacterial cultures to the rhizosphere, the main obstacle in the applications of plant growth promoting rhizobacteria in a large scale is the inconsistency of the results. We tested the growth promoting effects of Azospirillum and Methylobacterium strains on red pepper plant. METHODS AND RESULTS: Red pepper seedlings were grown for 25 days in a growth media inoculated with A. brasilense CW903 or M. oryzae CBMB20. The seedlings were transplanted and grown for 45 days in pots with soil in a greenhouse, at half the recommended level of fertilizer. Bacterial culture, $4.0{\times}10^9$ for A. brasilense CW903 and $5.8{\times}10^8$ CFU for M. oryzae CBMB20, was applied in root zone soil periodically every 10 days during the experiment. Inoculation of M. oryzae CBMB20 significantly increased the red pepper plant growth in terms of leaf number, height and mass of shoot, or root mass compared to uninoculated control plants. Although beneficial effects of A. brasilense on plant growth of many crops were observed, the growthpromoting effect of A. brasilense CW903 on red pepper plant was not found in this study. CONCLUSION(s): The factors responsible for the irregularities in plant growth promoting of rhizobacteria are difficult to elucidate. Extensive inoculation experiments in the greenhouse and in the field should enable us to define the factors critical to obtain successful application of plant growth promoting rhizobacteria.

• Research in Plant Disease
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• v.6 no.1
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• pp.1-5
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• 2000

• Journal of Microbiology
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• v.43 no.6
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• pp.510-515
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• 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.

• Korean Journal of Plant Resources
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• v.10 no.4
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• pp.351-359
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• 1997

Antifungal activities of the crude extracts of Anemarrhena asphodeloides. Coptis japonica and Phellodendron amurense were tested against Phvtophthora capsici. and the control effect on red-pepper phytophthora hlight and phytotoxicities of red-pepper were investigated. The results were summarized as follows; Mycelial growth and zoosporangial germination of the red-peppcr phytophthora hlight organism P. capsici were inhihited hy thc crude extracts of plant materials. Methanol extracts or plant materials had hctter antifungal activity than water extracts at hoth a room temperature and a hoiling condition. Antifungal activities of three crude extracts were gradually decreased with prolonged storage period. Red-pepper phytophthora hlight was effectively controlled hy the crude extracts of three plant materials. Of these. the crude extract of C. japonica was marvelously effective. Phytotoxic symptom to red-pepper seedling showed hy water cultural method hut not by pot test. Seed germination and radicle growth of red-pepper were inhihited hy the crude extracts of three plant materials. Phytotoxic symptoms in the leaves and fruits of red-pepper were not ohserved with exogenous foliage application of the three crude extracts.

• Research in Plant Disease
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• v.10 no.3
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• pp.203-208
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• 2004

The dominant isolates of Colletotrichum gloeosporioides from the red pepper anthracnose(both of the diseased plants and debris) was more pathogenic than the isolates of Colletotrichum acutatum of minorly isolated from Gyeong-buk, Korea. There were both of the G and R strains of cultural variants of Colletotrichum gloeosporioides, the G strain was more pathogenic than R strain. The cultivars of red-pepper, cv. 'Kumsegi' was the most susceptible and cv. 'papet' was the least susceptible in the pathogenicity test. The isolates of Colletotrichum gloeosporioides from other host plant such on sesame, safflower, yam, strawberry could infect to the red pepper plant also.

• Journal of Plant Biology
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• v.39 no.3
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• pp.167-172
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• 1996

Efficient plant regeneration has been achieved via organogenesis in the red pepper plant (Capsicum annum L.). Shoots were induced from seed explants of cultivar 'Friendship' on Murashige and Skoog's (MS) basal medium supplemetned with; NAA or IAA, and BAP or zeatin. Seed explants on the medium supplemented with 0.1-0.3 mg/L IAA and 2-5 mg/L zeatin for 2 weeks vigorously formed normal shoots in more than 90% of the explants. When these were transferred to MS medium containing 0.5-1.0 mg/L GA, 90-100% of the shoots have elongated within 1-2 weeks. The elongated shoots rooted in media supplemented with 0.3 mg/L NAA. It was revealed that this method is very rapid and efficient regeneration system for red pepper and regenerated plants can be obtained after only 5-6 weeks of culture.

• 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.

• Research in Plant Disease
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• v.19 no.3
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• pp.208-215
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• 2013

3-(4-Hydroxyphenyl)-propionic acid (HPP) is a bacterial metabolite synthesized and released by an entomopathogenic bacterium Xenorhabdus nematophila K1. In this study, the control efficacy of HPP was tested against Phytophthora blight and anthracnose of red pepper plants. HPP suppressed mycelial growth of Phytophthora blight and anthracnose pathogens. Under natural sunlight condition, HPP maintained the antifungal activity on the diseases for at least twenty five days. The antifungal activity was not decreased even in the condition of soil-water. It was proved that HPP was able to penetrate the roots and travel upward of the red pepper plants. When HPP suspension was applied to soil rhizosphere before transplanting the red pepper seedlings or was regularly sprayed to the foliage of the plants with ten days interval, it resulted in significant reduction of the disease occurrences (Phytophthora blight and anthracnose) without any phytotoxicity. These results suggested that HPP can be developed to a systemic agrochemical against Phytophthora blight and anthracnose of red pepper plants.

• Plant Resources
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• v.8 no.1
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.