Combined Instrumental and Sensory Evaluation of Flavor of Fresh Bell Peppers (Capsicum annuum) Harvested at Three Maturation Stages

Luning, Pieternel A.; Vries, R. van der Vuurst de; Yuksel, D.; Ebbenhorst-Seller, T.; Wichers, Harry J.; Roozen, J.P.

doi:10.1021/jf00048a038

Cited by 52 publications

(55 citation statements)

References 14 publications

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“…The major components of the soluble neutral sugars found in pepper fruit are sucrose, glucose and fructose which is responsible for its sweetness (Luning et al 1994). Fructose and glucose constituted the known fermentable sugars in beans, cucumbers and pepper (both in green and red pepper) (Nielson et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Quality Assesment of Pepper Paste Using Different Milling Methods

Bankole

Taninola

Adesina

et al. 2013

AJIS

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Section: Introductionmentioning

confidence: 99%

Quality Assesment of Pepper Paste Using Different Milling Methods

Bankole

Taninola

Adesina

et al. 2013

AJIS

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“…Compared to the more commonly grown bell pepper, this crop is characterized by higher production costs, owing to the hand harvest of much smaller fruits, which however have a high market value. Pepper fruits serve as a source of antioxidants, such as vitamin C, vitamin E, carotenoids and polyphenols, and their flavour and nutritional value is affected by organic acids and sugars (Luning et al 1994).…”

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confidence: 99%

Effects of cultural cycle and nutrient solution electrical conductivity on plant growth, yield and fruit quality of 'Friariello' pepper grown in hydroponics

Amalfitano¹,

Vacchio²,

Somma³

et al. 2017

Hortic. Sci.

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Amalfitano C., Del Vacchio L., Somma S., Cuciniello A., Caruso G. (2017) 'Friariello' pepper (Capsicum annuum L.) was grown with nutrient film technique (NFT) in order to evaluate the effects of four nutritive solutions, at electrical conductivities (EC) of 3.5, 3.8, 4.1, 4.4 mS/cm, in two cultural cycles (wintersummer versus spring-autumn) on growth, yield and fruit quality. In the winter-summer cycle, fruit yield was significantly higher than in the spring-autumn one. The 3.8 mS/m EC resulted in the highest yield in the winter-summer crops, whereas the 4.1 mS/m EC was the most effective under the spring-autumn cycle. Water consumption was 34% higher in winter-summer than in spring-autumn season. The 3.8 mS/m EC caused the highest water consumption, whereas a 25% reduction was recorded under 4.4 mS/cm. The macronutrients absorption was the highest with 3.8-4.1 mS/cm EC and the lowest with 3.5 mS/cm. Fruits harvested in late summer and berries obtained under 4.4 mS/cm EC mostly showed the best quality. The fruit ascorbic acid and α-carotene content was higher in late summer than in late spring and all fruit antioxidants attained the highest values with 4.4 mS/cm EC.

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“…Concentrations of free sugars and organic acids in pepper fruit affect fruit flavor [19]. However, published reports describing free sugar or organic acid concentrations in the fruit of C. chinense are not available with the exception of Howard et al [20] who examined the concentrations of ascorbic acid in two cultivars of C. chinense and found them to be ca.…”

mentioning

confidence: 99%

“…-The changes in free sugars and organic acids that occur during the ripening process have been characterized [16] [19 -22]. As determined by Luning et al [19] and Navarro et al [16], free sugars and organic acids are important components contributing to the flavor characteristics and nutritional value of pepper fruit. In addition, carbohydrates promote ascorbic-acid stability, and thus enhance vitamin content [23].…”

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Variability for Free Sugars and Organic Acids in Capsicum chinense

Jarret

Berke²,

Baldwin³

et al. 2009

Chemistry & Biodiversity

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Variability in the concentrations of the chemical constituents that contribute to fruit flavor in Capsicum chinense is poorly documented in the scientific literature. We surveyed fruit of 216 landraces and cultivated varieties of Capsicum chinense acquired from North, Central, and South America, and analyzed these for concentrations of the simple sugars sucrose, glucose, and fructose, and citric, malic, succinic, fumaric, and ascorbic acids. Concentrations (mg/100 g Fresh Weight (FW) of whole fruit) of sucrose, glucose, and fructose in fruit of this species ranged from 0.0 to 150, 68 to 701, and 101 to 823, respectively. The total of these sugars (sucrose+glucose+fructose) ranged from 198 to 1543 mg/100 g FW. Concentrations of organic acids ranged from 0.0 (not detected) to 818, 430, 340, and 232 mg/100 g FW for citric, malic, fumaric, and succinic acids, respectively. However, the relative ranking in the concentrations of the individual acids was genotype-dependent. Total ascorbic-acid values ranged from 30 to 1466 mg/100 g FW. These data serve to document the range in the concentrations of individual sugars and acids present in mature C. chinense fruit and suggest that this variability may lend itself to studies involving the synthesis and/or metabolism of compounds associated with fruit flavor.

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Combined Instrumental and Sensory Evaluation of Flavor of Fresh Bell Peppers (Capsicum annuum) Harvested at Three Maturation Stages

Cited by 52 publications

References 14 publications

Quality Assesment of Pepper Paste Using Different Milling Methods

Quality Assesment of Pepper Paste Using Different Milling Methods

Effects of cultural cycle and nutrient solution electrical conductivity on plant growth, yield and fruit quality of 'Friariello' pepper grown in hydroponics

Variability for Free Sugars and Organic Acids in Capsicum chinense

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