To explain the change of the pungent principles of red pepper, capsaicin, during storage, the relation between infecting mold and capsaicin was -studied. Results obtained were summarized as follows;
1. Superior strains which showed good growth and high decomposition activity in their culture broths, Aspergillus oryzae and Aspergillus sp. KF-7 were obtained from the contaminated red pepper fruits.
The weight of dry matter was increased at low concentration of capsaicin (2^ 3r;~ ´ml; but it was decreased at high concentration.
3. The residual capsaicin in the culture medium was reduced as half as such after 1 week,. and almost disappeared after 2 weeks. At 30C and pH 79 of culturing condition, the amounts of reducing capsaicin reached to the maximum.
4. At ground red pepper fruits as culture medium, Aspergillus sp. KF-7 could not grow at all, but Aspergillus oryzae showed good growth at 1390 of moisture contents and the residual of capsaicin of red pepper fruits after 40days of cultivation time was 43 ´~.
o. At ground red pepper fruits seed as culture medium, Aspergillus oryzae and Aspergillus sp. KF-7 showed good growth, and the residual of capsaicin after 4 weeks of cultivation time was 60,0´ and 38?o respectively.
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