Chan Kyu Lim

Impact of Elevating Temperature Based on Climate Change Scenarios on Growth and Fruit Quality of Red Pepper (Capsicum annuum L.)

This study was conducted to determine the impact of temperature elevated based on climate change scenario on growth and fruit quality of red pepper (Capsicum annuum L.) in walk-in plant growth chambers. The intraday temperatures of climate normal years (IT) were determined using intraday mean temperatures of climatic normal years (1971~2000) in the Andong Province during the growing season (May 1~July 30). Red pepper plants were cultivated under different temperatures (starting at IT rise by up to 6 o C, 2 o C increment). Plant height, stem diameter, branch number, leaf number, fresh weight and dry weight increased under the temperatures higher than IT. The number of flower was the greatest under IT+2 o C (mean temperature at 22.8 o C). The total number and the weight of fruits were the highest under IT+2 o C. While the fruit weight, fruit length and fruit diameter decreased more than IT+2 o C as the temperature increased gradually. These results concluded that in condition that the current diurnal temperature change cycle is maintained in Andong area, in accordance with climate change scenarios, when the temperature rise 2 o C higher than intraday temperature of Andong area the quantity of pepper fruits will increase while maintaining quality, but increases more than that degree yields are expected to decrease significantly. This result suggests that the fruit yield could increase under IT+2 o C and fruit quality could maintain great, but the fruit yield could decrease under the temperatures higher than IT+2 o C.

Impact of Elevated Temperature in Growing Season on Growth and Fruit Quality of Red Pepper (Capsicum annuum L.)

This study was conducted to determine the impact of elevated temperature in growing season on the growth and fruit quality of red pepper (Capsicum annuum L.) by cultivating pepper in the temperature gradient tunnels. Plant height, stem diameter, leaf number and total leaf area, fresh weight and dry weight increased at ambient + 2 o C temperature, whereas each leaf area decreased as temperature increased. The plants grown under ambient + 2 o C temperature showed the greatest number of flower and fruit. Fruit weight, fruit length and fruit diameter decreased as the temperature increasing gradually. Total fruit number, total fruit weight and total dry fruit weight was the highest at ambient + 2 o C temperature. Major free sugars of red pepper fruit were fructose and glucose. Free sugar content of red pepper according to the differences in harvesting times and in growth temperature showed a little differences. The yield of red pepper fruit at ambient + 2 o C temperature increased by 13% compared with the control. However, the yield of red pepper fruit at ambient + 4 o C temperature decreased by 20% as compared to control. Non-marketable fruits (diseased fruit, malformed fruit and small sized fruit) increased as the temperature rised.

Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells

Lipopolysaccharide (LPS)-induced activation of murine RAW 264.7 cells results in the production of pro-inflammatory cytokines including PGE2, IL-6, TNF-α, and IL-1β. In this study, we investigated the anti-inflammatory effects of the Olea europaea extract from Jeju island using LPS which induces an inflammatory response. To examine the potential anti-inflammatory properties of the Olea europaea extract, we measured the amount of nitric oxide (NO), prostaglandin E2 (PGE2), tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and IL-1β on RAW 264.7 cells after the Olea europaea extract treatment. The Olea europaea extracts showed higher anti-inflammatory activity by inhibiting the production of PGE2, NO, TNF-α, IL-6, and IL-1β induced by LPS stimulation in RAW 264.7 cells. Also, Olea europaea extracts decreased mRNA expression of iNOS, and COX-2. There was no cytotoxicity in the macrophage proliferation treated with the Olea europaea extract compared to the control in the LDH assay. These results suggest that the Olea europaea extract may exert significant effects on inflammatory factors and be a potential source as a new natural anti-inflammatory agent. Further investigations will focus on cell-based in vitro assays and in chemically identifying the major active components mediating the anti-aging and anti-inflammation responses.

Effect of Vernalizing Temperature on Growth and Yield of Globe Artichoke

This study was conducted to produce heads of artichoke in July in Korea. The artichoke was planted in the Autumn and it could be reaped heads of artichokes in late of May in Korea. It can inform us that the artichoke need under some low temperature during the Winter to open flowers. In order to harvest heads of artichoke in the Summer two kinds of cultivar ‘Green Globe’ and ‘Imperial Star’ those were grown for 4 weeks in green house of 17℃ which were treated at 3, 6, 9 and 12oC chamber for 4 weeks and then planted the 8th April. Plant distance was 150 × 50 cm. After 3 months most of artichoke of ‘Imperial Star (IS)’ made heads. Especially, the artichokes ‘IS’ were treated at 6℃ made heads 63% of plants but those at 12℃ made heads 33% and the artichokes (no treatment at low temperature) grown in greenhouse at 17℃ for 8 weeks made heads 5% of plants. ‘Green Globe (GG)’ made heads 28% of plants at 9℃ and 10% at 12℃, and ‘GG’ grown in greenhouse at 17℃ for 8 weeks never had made any head. The weights of head were 97 g and 86 g in ‘IS’ and ‘GG’ respectively. The yield of heads were 215 and 108 kg/10a in ‘IS’ and ‘GG’ respectively.