BRS Tui: a new Biquinho-type pepper cultivar released by Embrapa

Ribeiro, Camila da Costa; Carvalho, S. I. C. de; Heinrich, Ana Gláucia; Reifschneider, Francisco José Becker

doi:10.1590/s0102-053620180417

Cited by 9 publications

(4 citation statements)

References 3 publications

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“…These cultivars have been developed to meet both the fresh fruit market as well the pepper paste and sauce industry [31]. "BRS Moema" and "BRS Tui" have pungencies ranging from 100 to 270 SHU [19].…”

Section: Breeding For Specific Niches-the Pepper Groupsmentioning

confidence: 99%

Embrapa’s Capsicum Breeding Program—Looking back … into the Future

2019

Crop Breed Genet Genom.

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Embrapa's Capsicum program is considered to be the largest public investment in hot pepper breeding in Brazil. The germplasm bank and associated bank-enrichment activities have been efficient in providing germplasm with variability, adaptability, yield and characteristics demanded by the breeding program since early 1980s. Moreover, the strategy adopted by the program focuses in the development of specific products demanded by the market (about 80% of the total resources) and an allocation of about 20% of the breeding efforts to explore new, higher risk opportunities. The establishment of agreements with the private sector has also been crucial for the success of the program. In the last years, Embrapa has developed and made available more than ten cultivars of different types and species: BRS Brasilândia, BRS Ema, BRS Sarakura,

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Section: Breeding For Specific Niches-the Pepper Groupsmentioning

confidence: 99%

Embrapa’s Capsicum Breeding Program—Looking back … into the Future

2019

Crop Breed Genet Genom.

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“…Its diversity is more evident in fruits in terms of size, color, shape, aroma, and degree of pungency [4,5]. C. chinense has several cultivars, and the best known are smelling, Cumari do Pará, Murupi, habanero, bode, and pout [5,6]. Peppers are widely used as natural condiments in the food industry for their color, flavor, and pungency properties.…”

Section: Introductionmentioning

confidence: 99%

Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition

Moura

Figueirêdo

Queiroz

et al. 2023

Foods

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Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other hand, their fruits are perishable, deteriorating within a few days after harvesting. Therefore, they need adequate conservation methods to increase their useful life. This study aimed to mathematically model the drying kinetics of smelling peppers (Capsicum chinense) and pout peppers (Capsicum chinense Jacq.) to obtain the thermodynamic properties involved in the process and to determine the influence of drying on the proximal composition of these peppers. Whole peppers, containing the seeds, were dried in an oven with forced air circulation, at temperatures of 50, 60, 70, and 80 °C, with an air speed of 1.0 m/s. Ten models were adjusted to the experimental data, but the Midilli model was the one that provided the best values of coefficient of determination and lowest values of the mean squared deviation and chi-square value in most of the temperatures under study. The effective diffusivities were well represented by an Arrhenius equation, appearing in the order of 10−10 m2·s−1 for both materials under study, since the activation energy of the smelling pepper was 31.01 kJ·mol−1 and was 30.11 kJ·mol−1 in the pout pepper, respectively. Thermodynamic properties in both processes of drying the peppers pointed to a non-spontaneous process, with positive values of enthalpy and Gibbs free energy and negative values of entropy. Regarding the influence of drying on the proximal composition, it was observed that, with the increase in temperature, there was a decrease in the water content and the concentration of macronutrients (lipids, proteins, and carbohydrates), providing an increase in the energy value. The powders obtained in the study were presented as an alternative for the technological and industrial use of peppers, favoring obtaining a new condiment, rich in bioactives, providing the market with a new option of powdered product that can be consumed directly and even adopted by the industry as a raw material in the preparation of mixed seasonings and in the formulation of various food products.

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“…do not have pungency, which gives them a mild flavor and makes them more accepted in certain markets (Domenico et al, 2012). In this way, this pepper can be consumed in the form of jellies, sauces, pickled, and fresh (Ribeiro et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…However, the characteristic coloration of fruit ripeness varies according to species and cultivar (Domenico et al, 2012;Ribeiro et al, 2018), therefore it cannot be extrapolated as a standard for all genotypes. In 'dedo-de-moça' pepper (Capsicum baccatum L.), the harvest should be performed when the fruits present a predominant red coloration, being related to the maximum content of soluble solids and adequate acid content (Soethe et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Maturation and determination of the harvest point of Capsicum chinense Jacq. (‘biquinho’ pepper)

Batista

Soldateli²,

Fehndrich³

et al. 2022

Agraria

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The objective of this study was to evaluate the physicochemical characteristics of Capsicum chinense Jacq. ('biquinho' pepper) at different stages of maturation and to determine the ideal harvest point of the fruits according to the coloration of the epidermis. The treatments consisted of five maturation stages, characterized as: green, orange-green, orange, red-orange, and red. Fresh mass, vertical and horizontal diameters, pericarp thickness, cracked fruit, luminosity, chroma, hue angle, pH, soluble solids, acidity, and ratio were evaluated. The fresh mass, vertical and horizontal diameter, and pericarp thickness increased with the stages of maturation until reaching an red-orange color. The highest incidence of cracked fruit occurred at the red stage. There was a reduction in pH while soluble solids, acidity, and ratio increased with maturation. The highest chroma values occurred intermediate stages, while the hue angle and luminosity decreased with advancing of the stages of maturation. Thus, the ideal harvest point for consumption is the red-orange stage, because the fruits are larger, with a lower incidence of cracking compared to the more advanced stage of maturation, and their chemical characteristics indicate a soft fruit.

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BRS Tui: a new Biquinho-type pepper cultivar released by Embrapa

Cited by 9 publications

References 3 publications

Embrapa’s Capsicum Breeding Program—Looking back … into the Future

Embrapa’s Capsicum Breeding Program—Looking back … into the Future

Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition

Maturation and determination of the harvest point of Capsicum chinense Jacq. (‘biquinho’ pepper)

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