The fine structure of plastids and carotenoid content of the pepper fruit (Capsicum annuum) were studied during the various stages of ripening. Red ripe fruits contained spindle-shaped chromoplasts which originated from leuco-chloroplasts. The bleaching herbicides amitrole and SAN 9789 inhibited the biosynthesis of total carotenoids and the development of typical spindle-shaped chromoplasts. Bo...

Background: Mycotoxins are produced in foods as a result of mold infection of crops before and after harvest. The aim of this report was to assess, for the first time in Tunisia, the contamination of red chili powder with Aflatoxins (AFs) and Ochratoxin A (OTA) and to identify the associated microbiota. Methods: Fifty-five samples of red Capsicum powder (Capsicum annuum) were screened for AFs ...

The in vitro properties of semi-purified chlorophyllase (chlorophyll-chlorophyllido hydrolase, EC 3.1.1.14) from Capsicum annuum fruits have been studied. The enzyme showed an optimum of activity at pH 8.5 and 50 degrees C. Substrate specificity was studied for chlorophyll (Chl) a, Chl b, pheophytin (Phe) a and Phe b, with Km values of 10.70, 4.04, 2.67 and 6.37 microM respectively. Substrate i...

Pepper (Capsicum spp.) is an important vegetable crop worldwide with high economic and nutritional value. The Capsicum genus comprises more than 30 species, of which C. annuum, chinense, baccatum, frutescens, pubescens are the five domesticated ones. Anthracnose fruit rot, caused by Colletotrichum spp., one most destructive fungal diseases pepper. In this review, we compiled up-to-date informat...

Excessive softening of fruits during the ripening process leads to deterioration. This is of significant global importance as softening-mediated deterioration leads to huge postharvest losses. N-glycan processing enzymes are reported to play an important role during climacteric fruit softening: however, to date these enzymes have not been characterized in non-climacteric fruit. Two ripening-spe...

Capsicum baccatum var. Pendulum is the most frequently cultivated chili pepper in South America. This taxon is an outstanding source for breeding programs and genetic improvement in the genus, since its traits can be introgressed into C. annuum and related species to generate viable hybrids. In this study, the chromosome complement of C. baccatum var. Pendulum 2n = 24 was deeply characterized t...

The effect of fruit maturation on changes in carotenoids, flavonoids, total soluble reducing equivalents, phenolic acids, ascorbic acid, and antioxidant activity (AOX) in different pepper types (Capsicum annuum, Capsicum frutescens, and Capsicum chinese) was determined. Generally, the concentration of these chemical constituents increased as the peppers reached maturity. Peppers contained high ...

This study investigated the presence and levels of organochlorine pesticides (OCPs) (hexachlorobenzene (HCB), α‐, β‐, δ‐, and γ‐hexachlorohexane (HCH), dieldrin, dichloro-diphenyltrichloroethane (p,p’-DDT), dichloro-diphenyl-dichloroethylene (p,p’-DDE), dichloro-diphenyldichloroethane (p,p’-DDD) and trans-nonachlor) in Solanum lycopersicum and Capsicum annuum samples commercially sold in Nigeri...

Obtaining agricultural products with better quality is closely related to the development of new cultivars. New cultivars are increasing gradually internationally as a result breeding programs. Capsicum annuum L. ‘A30706 F1’, ‘Kılçık ‘Bitter F1’ pepper newly developed registered in Turkey. A30706 F1 bitter and black coloured long also called purple coloured, Kılçık sweet thin Bitter hot pepper....