|
Seven different cultivars of Korean red pepper, Capsicum annuum L:. were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of 7.0∼9.4 cm, total weight, 1.2∼3.1 g, capsaicin content, 11.5∼45.0 mg%, dihydrocapsaicin content, 8.5∼35.1 mg%, and redness (absorbance at 460 nm), 6,270∼7,810 conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.
|