Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new ...

The study involved an examination of the antifungal activity on red peppers of pullulan coating (P) and pullulan coating containing either water-ethanol (P + eEMF) or ethanol extract of meadowsweet flowers (P + eEMF). Pullulan was obtained from a culture of Aureobasidium pullulans B-1 mutant. Both non-inoculated peppers and those artificially inoculated with Rhizopus arrhizus were coated and in...

Tomato is the most consumed vegetable in world. The tomato brown rugose fruit virus (ToBRFV) an important destructive that damages tomatoes and peppers with significant economic impact. detection characterization of this viral pathogen were evaluated at molecular morphological level. isolate was purified inoculated on pepper plants. Small RNAs sequenced both plants profiles compared. complete g...

Understanding how the environment and production and cultivation practices influence the composition and quality of food crops is fundamental to the production of high-quality nutritious foods. In this 3-year study, total phenolics, percent soluble solids, ascorbic acid, and the flavonoid aglycones quercetin, kaempferol, and luteolin were measured in two varieties of tomato (Lycopersicon escule...

Carotenoids extracted from dried peppers were evaluated for their antioxidant, analgesic, and anti-inflammatory activities. Peppers had a substantial carotenoid content: guajillo 3406 ± 4 μg/g, pasilla 2933 ± 1 μg/g, and ancho 1437 ± 6 μg/g of sample in dry weight basis. A complex mixture of carotenoids was discovered in each pepper extract. The TLC analysis revealed the presence of chlorophyll...

Evidence was found for two previously unreported, nonenzymatic reactions that affected texture retention in acidified red bell peppers. First, oxygen was found to cause rapid softening of the pepper tissue such that it lost at least 40% of the initial tissue firmness within 2 weeks after acidification. Second, sulfite added to the acidified peppers prevented the softening caused by oxygen. Comb...

Vermicomposts, produced commercially from food wastes, were substituted at a range of different concentrations into a soil-less commercial bedding plant container medium, Metro-Mix 360 (MM360), to evaluate their effects on the growth and yields of peppers in the greenhouse. Six-week-old peppers (Capsicum annum L. var. California) were transplanted into 100%, 80%, 60%, 40%, 20% or 10% MM360 subs...

The aim of this work was to determine in Capsicum chinense the 1) concentration heavy metals (Al, As, Cd, Pb), majority (Ca, K, Mg, Na) and essential (Cu, Fe, Mn, Se, Zn) mineral elements, 2) effects ripening stage, harvest number type soil on content 3) authenticity markers. Peppers grown black red soils Mayan region, were harvested two stages (ripe peppers [orange green peppers, respectivily]...

Sweet pepper ( Capsicum annum ) is an important vegetable with high economic and nutritional value. The present study was conducted to evaluate the effectiveness of biological treatments on nutritional, nutraceutical functional status greenhouse sweet peppers cv. Nirvin. Plants were divided into two categories: Peppers that biologically treated included five microbial-based fertilizers insectic...