scholarly journals Physiological quality and gene expression during the development of habanero pepper (Capsicum chinense Jacquin) seeds

2015 ◽  
Vol 14 (2) ◽  
pp. 5085-5098 ◽  
Author(s):  
H.O. Santos ◽  
E.V.R. Von Pinho ◽  
I.V. Von Pinho ◽  
S.M.F. Dutra ◽  
T. Andrade ◽  
...  
Keyword(s):  
Gene Expression ◽  
Capsicum Chinense ◽  
Habanero Pepper ◽  
Physiological Quality

scholarly journals Physiological quality and gene expression related to heat-resistant proteins at different stages of development of maize seeds

2013 ◽  
Vol 12 (3) ◽  
pp. 3630-3642 ◽  
Author(s):  
T. Andrade ◽  
E.V.R. Von Pinho ◽  
R.G. Von Pinho ◽  
G.E. Oliveira ◽  
V. Andrade ◽  
...  
Keyword(s):  
Gene Expression ◽  
Stages Of Development ◽  
Heat Resistant ◽  
Maize Seeds ◽  
Physiological Quality

scholarly journals Isolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense)

2018 ◽  
Vol 67 (10) ◽  
pp. 1219-1225 ◽  
Author(s):  
Yusuke Murakami ◽  
Hisakatsu Iwabuchi ◽  
Manabu Horikawa ◽  
Shoko Mori ◽  
Yukie Ohba ◽  
...  
Keyword(s):  
Volatile Compound ◽  
Capsicum Chinense ◽  
Isolation And Identification ◽  
Habanero Pepper

scholarly journals Agrobacterium tumefaciens-transient genetic transformation of Habanero pepper (Capsicum chinense Jacq.) leaf explants

2010 ◽  
Vol 13 (4) ◽  
Author(s):  
Guadalupe Fabiola Arcos-Ortega ◽  
Rafael Antonio Chan-Kuuk ◽  
Wilma Aracely González-Kantún ◽  
Ramón Souza-Perera ◽  
Yumi Elena Nakazawa-Ueji ◽  
...  
Keyword(s):  
Agrobacterium Tumefaciens ◽  
Genetic Transformation ◽  
Leaf Explants ◽  
Capsicum Chinense ◽  
Habanero Pepper

scholarly journals Physiological quality of habanero pepper (Capisicum chinense) seeds based on development and drying process

2016 ◽  
Vol 11 (12) ◽  
pp. 1102-1109 ◽  
Author(s):  
Oliveira dos Santos Heloisa ◽  
Mangussi Franchi Dutra Sophia ◽  
Walace Pereira Rucyan ◽  
Maria De Oliveira Pires Raquel ◽  
Vilela De Resende Von Pinho Eacute dila ◽  
...  
Keyword(s):  
Drying Process ◽  
Habanero Pepper ◽  
Physiological Quality

Author response for "Development And Validation Of A Methodology For The Sensometric Characterization Of High Pungency Peppers: Case Of Habanero Pepper ( Capsicum chinense Jacq.)"

2020 ◽  
Author(s):  
Emmanuel de Jesús Ramírez‐Rivera ◽  
Ingrid Mayanin Rodriguez‐Buenfil ◽  
Mirielen Pérez‐Robles ◽  
Julio Enrique Oney‐Montalvo ◽  
Witoon Prinyawiwatkul ◽  
...  
Keyword(s):  
Author Response ◽  
Capsicum Chinense ◽  
Habanero Pepper ◽  
Development And Validation

scholarly journals Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.

Agronomy ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 141 ◽  
Author(s):  
José Olguín-Rojas ◽  
Oreto Fayos ◽  
Lucio Vázquez-León ◽  
Marta Ferreiro-González ◽  
Guadalupe Rodríguez-Jimenes ◽  
...  
Keyword(s):  
Ultra Performance Liquid Chromatography ◽  
High Variability ◽  
Capsicum Chinense ◽  
Ultrasound Assisted Extraction ◽  
Ripening Process ◽  
Development Stages ◽  
Assisted Extraction ◽  
Habanero Pepper ◽  
Ultrasound Assisted

The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin) were extracted using ultrasound-assisted extraction and the extracts were analysed by ultra-performance liquid chromatography with fluorescence detection (UHPLC-Fl). The plants were grown in a glasshouse and sampled every 7 days until over-ripening. As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. The maximum contents of capsaicinoids were reached at different fruit development stages depending on the cultivar. The ‘Habanero Roxo’ pepper presented the greatest total capsaicinoids content (3.86 mg g−1 fresh weigh, F.W.), followed by the ‘Habanero’ pepper (1.33 mg g−1 F.W.) and ‘Bode’ pepper (1.00 mg g−1 F.W.). In all the samples, capsaicin represented more than 80% of the total capsaicinoids content. Due to the high variability observed in the evolution of capsaicinoids content over the ripening process, this work intends to contribute to the existing knowledge on this aspect in relation to the quality of peppers.

scholarly journals Determination of the nitrogen requirement for habanero pepper (Capsicum chinense Jacq.)

2015 ◽  
Vol XXI (3) ◽  
pp. 215-227
Author(s):  
Gelacio Alejo-Santiago ◽  
◽  
Gregorio Luna-Esquivel ◽  
Rufo Sánchez-Hernández ◽  
Eduardo Salcedo-Pérez ◽  
...  
Keyword(s):  
Capsicum Chinense ◽  
Nitrogen Requirement ◽  
Habanero Pepper

scholarly journals A BRIEF MORPHOLOGICAL DESCRIPTION OF A SMALL INTERNAL FRUIT GROWN IN HABANERO PEPPER (Capsicum chinense Jacq.) MAIN FRUIT

2010 ◽  
Vol 33 (4) ◽  
pp. 281
Author(s):  
Miguel A. Carballo-Bautista ◽  
Fernando Moguel-Salazar ◽  
Ligia Brito-Argáez ◽  
Jairo Cristóbal-Alejo ◽  
Ignacio Islas-Flores
Keyword(s):  
Histological Analysis ◽  
Morphological Characterization ◽  
Morphological Description ◽  
Morphological Abnormality ◽  
Capsicum Chinense ◽  
Initial Attempt ◽  
Chilli Pepper ◽  
Habanero Pepper ◽  
Chilli Fruit

Morphological characterization of habanero pepper (Capsicum chinense Jacq.) showed that chilli fruit occasionally contains a small internal fruit (SIF) developing inside the main fruit. SIF morphology showed a normal fruit with pericarp, two locules and small reminiscent ovules joined to placental-like tissues. Histological analysis showed that SIFs maintain physical connexion with the placental tissues of the main fruit through vascular tissues. A Hardy-Weinberg analysis suggested that the frequency of SIF formation in the Capsicum chinense population studied is not the result of natural selection. This is the first report on this morphological abnormality in Capsicum chinense and constitutes an initial attempt to explain SIF formation frequency in this chilli pepper.

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