Calcium ion improves cold resistance of green peppers (Capsicum annuum L.) by regulating the activity of protective enzymes and membrane lipid composition
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DOI: 10.1016/j.scienta.2020.109789
Abstract: Abstract To study the effect of calcium ion (Ca2+) on chilling injury (CI) in green peppers (Capsicum annuum L.), green peppers were treated with calcium chloride (CaCl2) and chlorpromazine (CPZ) at 4 °C storage temperature. The… read more here.
Keywords: membrane lipid; green peppers; peppers capsicum; calcium ... See more keywords
Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy
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DOI: 10.1080/00032719.2016.1265532
Abstract: ABSTRACT Dehydration of peppers (Capsicum annuum) is a widely used preservation method. In this study, sun- and hot air-dried red peppers were analyzed for American Spice Trade Association color units, capsaicin, dihydrocapsaicin, organic acids, and… read more here.
Keywords: peppers capsicum; capsicum annuum; spectroscopy; red peppers ... See more keywords
Monograph of wild and cultivated chili peppers (Capsicum L., Solanaceae)
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DOI: 10.3897/phytokeys.200.71667
Abstract: Abstract Capsicum L. (tribe Capsiceae, Solanaceae) is an American genus distributed ranging from the southern United States of America to central Argentina and Brazil. The genus includes chili peppers, bell peppers, ajíes, habaneros, jalapeños, ulupicas… read more here.
Keywords: wild cultivated; peppers capsicum; genus; chili peppers ... See more keywords