Abstract:This study aimed to evaluate the effect of water stress on some properties of roasted Big Jim chile. A flooded furrow irrigation system for chile peppers was performed with 4 treatments with different frequency days of irrigation: every 7, 9, 11 and 13 days for W1, W2, W3 and W4, respectively in a completely randomized design. Capsaicinoids were increased by water stress (P<0.05) showing increases about 160%; however, roasting process reduced the capsaicinoids content (P<0.05). Contents of linoleic, pal… Show more
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