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.

scholarly journals Development of Value-added Ketchup Products with Korean Chile Peppers(Capsicum annuum L.) and Their Sensory Evaluation

2012 ◽  
Vol 25 (1) ◽  
pp. 9-16 ◽  
Author(s):  
Seul Lee ◽  
Kyung-Mi Yoo ◽  
Soon-Ran Song ◽  
Jae-Bok Park ◽  
In-Kyeong Hwang
Keyword(s):  
Capsicum Annuum ◽  
Sensory Evaluation ◽  
Value Added ◽  
Capsicum Annuum L ◽  
Chile Peppers

scholarly journals 516 Does Diphenylamine Reduce Chilling Injury in Green Bell Peppers?

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 484A-484
Author(s):  
Albert C. Purvis
Keyword(s):  
Chlorophyll Fluorescence ◽  
Low Temperature ◽  
Capsicum Annuum ◽  
Chilling Injury ◽  
Antioxidant Properties ◽  
Vascular Tissues ◽  
Oxidative Reactions ◽  
Bell Peppers ◽  
Visible Symptom

Diphenylamine has been used to reduce low-temperature-induced storage scald of apples for decades. Its effectiveness in reducing scald has been attributed to its antioxidant properties. Oxidative reactions have also been implicated in chilling injury of other commodities, including green bell peppers (Capsicum annuum L.). Diphenylamine was applied as a dip at rates of 500 to 2000 ppm to green bell peppers prior to storing them for 7 days at 1 °C. The development of sheet pitting, the most common visible symptom of chilling injury in bell peppers, was inhibited almost completely by diphenylamine. Diphenylamine, however, only slightly reduced the chilling-induced decrease in chlorophyll fluorescence ratios. Darkening of the vascular tissues of the calyxes and seed darkening, which are also symptoms of chilling injury, were not prevented by diphenylamine. Thus, diphenylamine either did not get into all of the sites of oxidative reactions or some of the manifestations of chilling injury are initiated by processes other than oxidative ones.

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