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Influence of particle diameter on the colour of ground pepper (Capsicum annuum L.)
Tepi? Aleksandra N.,?umi? Zdravko M.,Vukan Mirjana B.
Acta Periodica Technologica , 2010, DOI: 10.2298/apt1041087t
Abstract: The influence of particle diameter of ground paprika on its colour was examined in this study. Six samples of industrial ground paprika, from various phases of milling, and different particle size were purchased from the factory. Extractable colour (ASTA) and surface colour (L, a
Anatomical traits of sweet pepper (Capsicum annuum L.) fruit
El?bieta Weryszko-Chmielewska,Zenia Micha?oj?
Acta Agrobotanica , 2011, DOI: 10.5586/aa.2011.059
Abstract: The micromorphology of the epidermis as well as the anatomy of the pericarp and fruit pedicle in Capsicum annuum L., cv. 'Red Knight F1', were studied using light and scanning electron microscopy. The pericarp was found to consist of an epidermis with strongly thickened outer walls, several layers of tangential and angular collenchyma as well as multi-layered parenchyma composed of cells of varying size in which very large lobed nuclei were observed. Chromoplasts were found in the cells of the above-mentioned tissues. The inner epidermis of the pericarp was characterized by thick cell walls and numerous straight pits. Among the tissues of the fruit pedicle, we observed epidermis with numerous stomata, collenchyma, chlorenchyma with very large intercellular spaces, small clusters of sclerenchyma, secondary phloem and xylem as well live and dead cells of the pith which were characterized by the presence of thin walls with numerous pits. The structural traits of the pericarp of the red pepper cultivar under study show adaptations to significantly reduced transpiration, which is an important feature during storage. At the same time, the strongly thickened and cutinized walls of the fruit contribute to a reduction in its digestibility and impede nutrient penetration in non-root feeding.
The Effects of Different Storage Temperatures on the Quality of Fresh Bell Pepper (Capsicum annum L.)
Kablan Tano,Rose Koffi Nevry,Marina Koussemon,Mathias K. Oule
Agricultural Journal , 2013,
Abstract: Bell pepper (Capsicum annuum L.) fruit stored for 20 days, on the one hand, at various temperatures such as, 6, 16 and 21 C and on the other one, at ambient temperature (30 2 C), were compared in order to determine not only the impact of such temperatures on the quality, but also the appropriate storage temperature and the shelf life of bell pepper. The shelf life is limited by the effect of microbial proliferation due to a poor initial microbial quality of pepper (4.3 log10 CFU g 1). Microbial proliferation limited Capsicum annum shelf life before the limiting effects of the quality properties. The quality of the packages stored at 6 C did not change during the first 12 storage days. The quality of unwrapped control fruit was far better than those stored in perforated sealed bag at air temperature. The storage temperature had major effects on the pH, the proliferation of the micro organisms (from 4.3 to over 9.28 log10 CFU g 1) and the weight loss of bell pepper fruit (Capsicum annum L.). In order to guarantee the good quality of fresh Capsicum annum L. over a long selling period, it is recommended to keep the product at 6 C.
Influence of the heat treatment on the color of ground pepper (Capsicum annuum)
Vra?ar Ljubo O.,Tepi? Aleksandra N.,Vuji?i? Biserka L.,?olaja Sr?an
Acta Periodica Technologica , 2007, DOI: 10.2298/apt0738053v
Abstract: Red pepper (Capsicum annuum L.) is one of the most important vegetables in the world. The main ground pepper quality attributes are extractable color, surface color, qualitative and quantitative carotenoid content. In this work, the influence of heat treatment on ground pepper quality was investigated. Microbiological status was examined in non-sterilized and sterilized ground pepper. Color changes were assessed by measuring the extractable color (ASTA) and surface color, using a photocolorimeter. The obtained results showed that at the end of experiment, non-sterilized samples had higher color values in comparison to the sterilized ones. Also, color deterioration was heightened at room temperature.
Genetic variability of mineral elements concentration in pepper varieties (Capsicum annuum L.)  [PDF]
Krsti? Borivoj ?.,Gvozdenovi? ?uro J.,Nikoli? Nata?a P.
Zbornik Matice Srpske za Prirodne Nauke , 2010, DOI: 10.2298/zmspn1018079k
Abstract: Pepper (Capsicum annuum L.) is one of the major members of the vegetable kingdom. The differences between the individual varieties in mineral nutrition and the uptake of mineral elements have provoked our interest for the investigations of their genotype specificity. The chemical composition of pepper leaves at flowering and at the end of the growing season was analyzed. On the average, the content of total ash was app. 22%, namely 19-20% (soluble) and 2-3% (insoluble) at both stages. The highest accumulation values were obtained with nitrogen, then potassium, calcium and phosphorus, whereas the lowest with sodium. The most remarkable genotypic differences were recorded at the end of the growing season. The results obtained clearly demonstrate the chemical heterogeneity of pepper varieties. This crop may be grown successfully only if specificity of its mineral nutrition is known.
Pepper EST database: comprehensive in silico tool for analyzing the chili pepper (Capsicum annuum) transcriptome
Hyun-Jin Kim, Kwang-Hyun Baek, Seung-Won Lee, JungEun Kim, Bong-Woo Lee, Hye-Sun Cho, Woo Taek Kim, Doil Choi, Cheol-Goo Hur
BMC Plant Biology , 2008, DOI: 10.1186/1471-2229-8-101
Abstract: We built the Pepper EST database to mine the complexity of chili pepper ESTs. The database was built on 122,582 sequenced ESTs and 116,412 refined ESTs from 21 pepper EST libraries. The ESTs were clustered and assembled into virtual consensus cDNAs and the cDNAs were assigned to metabolic pathway, Gene Ontology (GO), and MIPS Functional Catalogue (FunCat). The Pepper EST database is designed to provide a workbench for (i) identifying unigenes in pepper plants, (ii) analyzing expression patterns in different developmental tissues and under conditions of stress, and (iii) comparing the ESTs with those of other members of the Solanaceae family. The Pepper EST database is freely available at http://genepool.kribb.re.kr/pepper/ webcite.The Pepper EST database is expected to provide a high-quality resource, which will contribute to gaining a systemic understanding of plant diseases and facilitate genetics-based population studies. The database is also expected to contribute to analysis of gene synteny as part of the chili pepper sequencing project by mapping ESTs to the genome.Pepper is a member of the family Solanaceae, which is one of the largest families in the plant kingdom and includes more than 3,000 species [1]. The Solanaceae family includes important crops, such as pepper, tomato, tobacco, potato, and eggplant and has been highly cultivated over the years for human nutrition and health. Capsicum species are consumed worldwide and are valued because of their unique color, pungency, and aroma. Capsicum peppers include C. annuum, C. chinense, C. baccatum, C. frutescens, and C. pubescens and are cultivated in different parts of the world. Of these, the varieties of the chili pepper plant species C. annuum, having a modest-sized diploid genome (2n = 24), are the most heavily consumed due to their nutritional value and spicy taste [2]. The chemical that is primarily responsible for the pungency of C. annuum has been identified as capsaicin [3], which elicits numerous b
Effect of Accelerated Aging Process on Seed Quality and Biochemical Changes in Sweet Pepper (Capsicum annuum Linn.) Seeds  [PDF]
P. Kaewnaree,S. Vichitphan,P. Klanrit,B. SIRI
Biotechnology , 2011,
Abstract: Seed deterioration during storage is a complex physiological and biochemical process leading to loss of germination ability. This study focuses on seed germination and biochemical changes during an artificially accelerated aging process in sweet pepper (Capsicum annuum Linn.) seeds. The sweet pepper seeds were incubated at 42C and 100% relative humidity for 0, 5, 10, 15, 20, 25 and 30 days. The results showed that germination ability in terms of percentage of Emergence Radical (ER%) decreased and exhibited significantly different levels (p<0.01) with in all different accelerated aging times. The critical period for rapid decrease in percentage of ER is 20 days of aging time. The electrolytes leaked K+, Na+, Ca2+ and Mg2+, including Electrical Conductivity (EC) were determined in 24 h soaked seed solution with distilled water. The EC, K+, Na+, Ca2+ and Mg2+ concentrations were decreased during 5 to 10 days of aging time and increased in soaked seed solution during 10-30 days of aging time. The decrease in germination ability was well correlated with increase in membrane deterioration, as assayed by electrical conductivity and electrolyte leakage in soaked seed. Malondialdehyde (MDA) was the major product of lipid peroxidation which its concentration was rapidly increased in sweet pepper seed from 0 to 75 mg g-1 within 10 days of accelerated aging time. This phenomenon was associated with an increase in total antioxidant activity when aging was carried on 0-10 days. The peroxidation reaction of fatty acid in the cell impact in germination ability and some biochemical parameters related to membrane deterioration and loss of membrane integrity.
Mathematical Modeling in the Estimation of Pepper (Capsicum annuum L.) Fruit Volume
Kadri Bozokalfa,M; Kilic,Murat;
Chilean journal of agricultural research , 2010, DOI: 10.4067/S0718-58392010000400013
Abstract: peppers (capsicum annuum l.) are an important horticultural crop and are used fresh and processed. fruit size estimation is used to describe the fruit?s growth curve, monitor individual plant growth, predict yield, and conduct physiological studies. water displacement techniques are used to determine fruit volume, but these are time-consuming and impractical under field conditions. the aim of this study was to devise a mathematical model to analytically determine the non-destructive pepper fruit volume. fruit volume was described as a dependent variable, while length, weight, and diameter were independent variables in the model which was formulated as yi = 19.226859 + 0.139562 xi - 0.256142 zi + 1.429122 ti, where yi = fruit volume (cm3), and xi, zi, and ti are fruit diameter (mm), length (mm), and weight (g) , respectively. this equation can be easily used to predict the accuracy of pepper fruit volume. a significant relationship (p ≤ 0.01) was found between dependent and independent variables. the correlation coefficient describing the relationship between the actual fruit volumes and the model solution was 0.9516. consequently, it was determined that pepper fruit volume can be described as depending on fruit length, weight, and diameter.
Classification of Pepper (Capsicum annuum L.) Accessions by RAPD Analysis
Kassinee Sitthiwong,Toshiyuki Matsui,Sutevee Sukprakarn
Biotechnology , 2005,
Abstract: Ten pepper (Capsicum annuum L.) germplasm accessions from Thailand were screened using random amplified polymorphic DNA (RAPD) markers. Twelve dodecamer oligonucleotide primers, singly and in combination were used. The similarity values among the studied genotypes range from 0.209 to 0.891. The resulting dendrogram divided the accessions into two major groups. The first group which include 8 accessions with white corolla was further divided into two subgroups. The first subgroup included 4 long-fruited (CA849, CA958, CA1107 and CA1118) and 1 medium-fruited (CA365). The second subgroup included 1 medium-fruited (CA367) and 1 short-fruited (CA398). However, the medium-fruited CA020 could not be clustered into any subgroup. The second group included a short-fruited with 1 white having green margin corolla (CA024) and a yellow green with green-yellow spots corolla (CA034). The obtained clustering based on RAPD markers was consistent with morphological characteristics of the different pepper accessions.
In vitro answer of Bulgarian pepper (Capsicum annuum L.)
Rodeva Velichka,Grozeva Stanislava,Todorova Velichka
Genetika , 2006, DOI: 10.2298/gensr0602129r
Abstract: Callusogenesis and regeneration ability of cotyledon and hypocotyl explants from three Bulgarian pepper varieties in MS basal medium supplemented with l-3mg/l BAP. l.0mg/1 IAA and 0.5mg/l GA3 was studied. In the different variants of culture medium was registered high level of callusogenesis and organogenesis in both type of explants from the all varieties. The highest percentage of plant-regenerants is established in cotyledon explants (from 3.3 to 18.3) in variant 3 of the culture medium containing 3mg/l BA. In the process of micropropagation by stem explants of the same studied pepper varieties the addition of the vitamins C. B12. Casein hydrolysate and Ferulic acid had a stimulation effect on the plant growth in height and rooting. In result of anther cultivation from three pepper varieties and four breeding lines the highest percentage of embryo structure formation was registered in varieties Albena and Strjama (12.0 and 13.8 respectively). The Bulgarian peppers are recalcitrant and their in vitro answer is different depending from the explants type, genotype and the culture media composition.
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