Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems

1995 ◽  
Vol 67 (2) ◽  
pp. 189-196 ◽  
Author(s):  
Saskia M Van Ruth ◽  
Jacques P Roozen ◽  
Jan L Cozijnsen
Keyword(s):  
Capsicum Annuum ◽  
Artificial Saliva ◽  
Model Systems ◽  
Bell Peppers ◽  
Flavour Release

Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva

1996 ◽  
Vol 203 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Saskia M. Ruth ◽  
Jacques P. Roozen ◽  
Denise F. Nahon ◽  
Jan L. Cozijnsen ◽  
Maarten A. Posthumus
Keyword(s):  
Phaseolus Vulgaris ◽  
Artificial Saliva ◽  
French Beans ◽  
Flavour Release

Combined Instrumental and Sensory Evaluation of Flavor of Fresh Bell Peppers (Capsicum annuum) Harvested at Three Maturation Stages

1994 ◽  
Vol 42 (12) ◽  
pp. 2855-2861 ◽  
Author(s):  
Pieternel A. Luning ◽  
Ria van der Vuurst de Vries ◽  
Dogan Yuksel ◽  
Truke Ebbenhorst-Seller ◽  
Harry J. Wichers ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Sensory Evaluation ◽  
Bell Peppers ◽  
Maturation Stages

Pectolytic Enzymes in Sweet Bell Peppers (Capsicum annuum L.)

1984 ◽  
Vol 49 (4) ◽  
pp. 1085-1087 ◽  
Author(s):  
JOSEPH J. JEN ◽  
MICHELE L. ROBINSON
Keyword(s):  
Capsicum Annuum ◽  
Capsicum Annuum L ◽  
Pectolytic Enzymes ◽  
Bell Peppers

scholarly journals Bell Pepper (Capsicum annuum L.) Fruits are Susceptible to Chilling Injury at the Breaker Stage of Ripeness

HortScience ◽  
2007 ◽  
Vol 42 (7) ◽  
pp. 1659-1664 ◽  
Author(s):  
Chae Shin Lim ◽  
Seong Mo Kang ◽  
Jeoung Lai Cho ◽  
Kenneth C. Gross ◽  
Allan B. Woolf
Keyword(s):  
Capsicum Annuum ◽  
Water Loss ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Color Change ◽  
Chilling Injury ◽  
Bell Pepper ◽  
Low Temperature Storage ◽  
Bell Peppers ◽  
Temperature Storage

To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symptom was observed at temperatures of 5 to 10 °C. After storing peppers at 1 °C for 2 weeks, breaker stage fruit exhibited chilling symptoms of severe surface pitting with more sheet pitting and deeper peel depression. Mature green fruit showed only moderate pitting. However, red-ripe peppers showed no injury and cells showed a normal appearance after low-temperature storage (1 °C). These results show that bell peppers tended to be more susceptible to chilling temperature while at the breaker stage and that the increase in visible CI is correlated with increased water loss, respiration, ethylene production, electrolyte leakage, and color change during storage.

scholarly journals COMPARISON OF CEMELE PEPPER WITH BELL PEPPER GENOTYPES (Capsicum annuum L. var. grossum) WITH RESPECT TO AGRONOMIC AND MORPHOLOGICAL CHARACTERISTICS

2021 ◽  
Vol 20 (2) ◽  
pp. 121-134
Author(s):  
Hakan Başak
Keyword(s):  
Capsicum Annuum ◽  
Plant Protection ◽  
Morphological Characteristics ◽  
Principal Component ◽  
Capsicum Annuum L ◽  
Characterization Study ◽  
Bell Peppers ◽  
The Mean ◽  
The Difference ◽  
Main Component

This study was conducted in 2014 and 2015 to compare Cemele pepper with other bell peppers (Capsicum annuum L. var. grossum) genotypes with respect to agronomic and morphological traits. Totally 75 bell peppper genotypes were collected from the centrum and villages of Kırşehir province. For a total of 48 agronomic and morphological characteristics of pepper genotype, the characterization study of IPGRI according to the criteria of the International Union of Plant Protection Preservation (UPOV) were done made. As a result of the principal component analysis, total 11 main component axes were obtained and these axes represented 73.25% of the total variance. Genotypes were divided into 15 groups in dendrogram according to morphological and agronomic characteristics. The mean of the quantitative characteristics of each group was determined and it was determined which group or group was the difference between them. As a result of cluster analysis; D1, D20, D54, D67K, D43 and D39 coded genotypes were determined to be the most distant genotypes in terms of agronomic and morphological degree of relation. To conclude, with the identification of the genotypes of bell peppers in Kırşehir province, it will provide significant advantages in future pepper breeding studies as well as contributing to the formation of pepper database.

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