Pepper is an important vegetable crop in many countries and Turkey ranks fourth in world pepper production with 2.2 × 10 6 t (faostat.fao.org). Turkey has a large number of local and popular cultivars (Aktas et al., 2011; Bozokalfa and Eşiyok, 2011). Pepper is considered an important vegetable crop, not only due to its economic importance, but also for the nutritional value of its fruits. They are rich in phytochemicals and a good source of vitamins C and E and provitamin A. A wide spectrum of antioxidants such as flavonoids, phenolic compounds, and carotenoids, are also present in pepper fruits (Guil-Guerrero et al., 2006; Carvalho et al., 2015). Materska and Perucka (2005) identified 10 specific phenolic compounds in pepper fruit. Hot cultivars contain capsaicinoids alkaloids with pharmacological properties giving the specific taste to pepper fruit (Jayaprakasha et al., 2012). With regard to human health, some studies indicated that these compounds have an important protective role given their antioxidant activity. They can neutralize free radicals or their actions can modulate the activity of enzymes involved in detoxification, oxidation, and reduction processes (Edge et al., 1997). Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and support immune function (Howard et al., 2000). Red peppers are also a good source of the carotenoid called lycopene, which is earning a reputation for helping to prevent prostate cancer as well as cancer of the bladder, cervix, and pancreas (Rao and Rao, 2007). Several epidemiological studies reported an inverse correlation between a high intake of carotenoids and a reduced risk of colon cancer (Rao and Rao, 2007). Many studies related to antioxidant activity and composition analysis of pepper have been performed.
IntroductionStudies on pepper anther culture in Turkey were initiated by Abak (1983aAbak ( , 1983bAbak ( , 1986. The effects of growth regulators such as kinetin, 2,4-dichlorophenoxyacetic acid (2,4-D), sucrose, and iron components added to the nutrient medium for anther culture of local pepper materials were studied, together with determination of the proper flower bud size, in these studies. AgNO 3 's effect was tested in Şanlıurfa and Kahramanmaraş pepper populations by the same researchers. Effects of two different incubation conditions (keeping them at 35 °C for 8 days, then transferring to 29 °C with a 16/8-h light/dark photoperiod, followed by incubation at 29 °C in continuous light) on haploid embryo regeneration in the local Kahramanmaraş pepper population were investigated by Terzioğlu et al. (2000). In a study conducted by Ercan et al. (2001), 11 different nutrient media containing BA, NAA, 2,4-D, and activated charcoal were tested for 5 different pepper varieties in terms of embryo regeneration. Özkum Çiner and Tıpırdamaz (2002) tested effects of cold pretreatments (keeping buds at 4 °C for 48 and 96 h) and adding 0.25% activated charcoal to the nutrient medium. The researchers also observed the microspore development stage using paraffin and acetocarmine crushing methods. The effects of different doses of NAA, 2,4-D, BAP, kinetin, 0.25% activated charcoal, and 10 mg L -1 AgNO 3 supplemented to MS medium and pretreatments at 4 °C, 29 °C, and 35 °C in the dark on pepper anther cultures were studied by Çağlar et al. (2004). The influences of the growing conditions of donor plants (greenhouse and open field) and AgNO 3 (5, 10, 15, 20 mg L -1 ) on anther culture of pepper were determined by Buyukalaca et al. (2004). In a study carried out by Sayılır and Özzambak (2005), 6 culture media containing different combinations of 4 mg L -1 NAA,
Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********
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