Abstract:Concentration of capsaicinoids in Tabasco pepper with doses of CO 2 applied via irrigationThe study was performed to evaluate the effects of different doses of carbon dioxide (CO 2 ), applied through drip irrigation in determining the concentration of capsaicin and dihydrocapsaicin in the fruits of hot pepper cv. Tabasco (Capsicum frutescens). We aimed to obtain hotter fruits and greater production of these substances for the market of spicy sauces. The experimental design was a randomized block with 4 treatme… Show more
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