Using green hot pepper from Jingzhou market, the effect of abating hot taste in hot pepper juice was studied by extracting capsaicinoid from hot pepper through soaking hot pepper in ethyl alcohol solution or NaOH solution ,or by absorbing capsaicinoid through adding active carbon to hot pepper juice,and covering hot taste through adding β-CD ,white sugar and essence.

Experimental research on hot-air drying properties of capsicum;

Influence of capsicum quality to different drying methods;

Study on Capsaicin Extraction from Capsicum by Ultrasonic Method;

Effect of Chitosan Film Coating on Pepper Storage;

A comparative study of greenhouse pepper under several irrigation ways;

Studies on matrix for pepper plug seedling production;

Effects of Hg~(2+) Stress on Seed Germination and Seedling Growth of Capsicum annuum L.;

Fertilization and Time Course in Capsicum annuum L.;

Genetic Analysis of Fruit Traits Based on a Double Haploid Population from a Hybrid of Pepper (Capsicum annuum L.);

Breeding of new hot pepper F1 hybrid Hangjiao No.3 using space mutation,AFLP technique and additive selection in sunlight greenhouse;

Estimation and comparison of genetic distances among elite inbred lines in hot pepper(Capsicum annuum L.) by RSAP and SSR;

Study on the effects of acid soil conditioner on hot pepper;

Determination of Capsaicin in Chilli (Capsicum annuum L.)by HPLC;

Determination of General Alkaloids of Capsicum annuum in gel by Colorimetry;

Determination of capsaicin and dihydrocapsaicin in general alkaloids of Capsicum annuum by HPLC;