Cultivated pepper (Capsicum annuum) is a phenotypically diverse species grown throughout the world. Wild and landrace peppers are typically small-fruited and pungent, but contain many important traits such as insect and disease resistance. Cultivated peppers vary dramatically in size, shape, pungency, and color, and often lack resistance traits. Fruit characteristics (e.g. shape and pericarp th...

The latest world trends in scientific research are directed towards the production and application of secondary metabolites. The plant of the genus Capsicum produces a fruit (chilli pepper) with unique bioactive compounds. Pepper fruits are a rich source of metabolites with potential health-promoting properties, for example carotenoids (provitamin A), ascorbic acid (vitamin C), tocopherols (vit...

The genus Capsicum provides antioxidant compounds, such as phenolics and carotenoids, into the diet. In Mexico, there is a wide diversity of species and varieties of chilli peppers, a fruit which has local cultural and gastronomic importance. In the present study, the relationship of the carotenoid and phenolic profiles with the RAPD fingerprint of three different commercial cultivars of chilli...

Microbial diversity and dynamic changes play an important role in the production of fermented peppers. In this study, relationship between fungal communities volatile flavor compounds traditional Chinese peppers was investigated by high-throughput sequencing technology. The results showed that Hanseniaspora a dominant fungus during whole fermentation course accounted for 82.22% community on ave...