Horticultural and chemical quality characterization of accessions selected from four species of Capsicum

Mo, Hwang-Sung; Jang, Kil-Su; Hwang, Jeong-In; Jeon, Su-Gyeong; Kim, Byung Soo

doi:10.1007/s13580-015-0078-0

Cited by 11 publications

(9 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pepper belongs to the genus Capsicum and the Solanaceae family, original from tropical areas in America. From the 35 described, only five species have been domesticated: Capsicum chinense Jacq., C. frutescens L., C. annuum L., C. baccatum L., and C. pubescens Ruiz & Pav., with significant economic and social impact worldwide [1]. Capsicum fruits vary in size (thick or thin), shape (round, elongated, etc.…”

Section: Introductionmentioning

confidence: 99%

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

et al. 2020

View full text Add to dashboard Cite

Interest in the consumption of the fruits of pepper (Capsicum spp.) is not only due to its organoleptic characteristics, but also due to its bioactive compounds content, which are reported to provide essential benefits to human health. However, the amount and diversity of these compounds in each fruit specimen depend on its genotype and on a number of environmental factors. This work describes the quantitative ultra-high-performance liquid chromatography coupled to photodiode-array (UHPLC-PDA) analysis of the capsinoids content in four varieties of pepper (‘Habanero’, ‘Habanero Roxo’, ‘Bode’, and ‘Malagueta’) grown until different development stages in a greenhouse under controlled conditions. In all the varieties analyzed, capsiate was the only capsinoid found. The accumulation of capsiate, in all the pepper varieties, started from the 10th to the 20th day post-anthesis (dpa), and increased during the first days (between the 20th and the 27th dpa). From that moment a drastic reduction took place until the end of the ripening stage, except for ‘Bode’ peppers, where the capsiate content increased from the first harvest point on the 20th dpa up to the 76th dpa. The capsiate accumulation patterns over the development of the fruit has been related to the capsaicionoids accumulation patterns in the same samples of the four varieties of pepper. According to our results, the content evolution of both families of compounds will vary depending on each fruit’s genotype, as well as on environmental conditions. No clear trends have been established and, therefore, an in-depth analysis under controlled conditions should be carried out.

show abstract

Section: Introductionmentioning

confidence: 99%

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In fact, softening is one of the most egregious changes observed during fruit ripening, and different cultivars may have different firmness values at the same maturity stage (Tessmer et al, 2016). Firmness is directly associated with the degree of fruit maturity at harvest (Mo et al, 2015), moreover, due to its morphological and physiological characteristics, once separated from the mother plant, it loses turgor as result of the perspiration process (Jiménez León et al, 2013). The firmness reduction behavior of capoeira-branca fruits during ripening is similar to that presented by several other fruits, for example yellow pepper (Devgan et al, 2019).…”

Section: Firmness and Soluble Solids (Ss)mentioning

confidence: 99%

Effect of maturation stage on the physical-chemical composition and bioactive compounds of Solanum granosos-leprosum Dunal fruits

Macedo

Araújo

Vilela

et al. 2020

RSD

View full text Add to dashboard Cite

The aim of this study was to characterize the capoeira-branca (Solanum granuloso-leprosum Dunal) fruits cultivated in Lavras, Minas Gerais, Brazil. The fruit growth was evaluated, from inflorescence to ripening. For this, measurements were made weekly. The fruits were harvested and separated at three developmental maturation stages (1-immature; 2-green mature; 3-mature), according to the color and size. Then, the fruits were evaluated by size, weight, color, respiration, firmness, pH, titratable acidity, soluble solids, soluble pectin, centesimal composition, vitamin C and antioxidant activity at three stages. During maturation, the fruits showed increase in mass (0.4076 to 0.9956 g), size (7.9 to 12.2 mm), glycidic fraction (15.95 to 27.23%) and ash (0.94 to 1.60%) and reduction in firmness (4.23 to 1.50 kgf), moisture (79.24 to 69.45%) and protein (3.49 to 1.41%) contents. Furthermore, there was increase in soluble solids content (8.80 to 13.80%), antioxidant activity (62.57 to 69.63 μM de trolox.g-1 and 1880.34 to 4602.40 mg.100g-1) and vitamin C (46.81 to 236.02 mg.100g-1) and a decrease in the total phenolics (257.58 to 171.00 mg.100g-1) and soluble pectin (0.92 to 0.69 mg.g-1). The fruits, even after ripening, maintained their greenish color, although less intense than that observed in immature and mature green fruits.

show abstract

“…일반 저항성을 검정하기 위한 접종은 병원균 Xcv015를 사용하여 육묘의 capsaicinoids 함량, 당 함량, ASTA(American Spice Trade Association) 값을 분석하였다. 분석방법은 Mo et al(2015)에 의해 상세한 바와 같다. Capsaicinoids 함량은 Attuquayefio and Buckle(1987)의 방법에 준하여 고춧가루 1g에 acetonitrile 10mL를…”

Section: A B Cunclassified

Characterization of Sources of Resistance to Bacterial Spot in Capsicum Peppers

Byeon,

Abebe,

Jegal

et al. 2016

HST

View full text Add to dashboard Cite

A total of 33 accessions of pepper (Capsicum spp.), including previously reported and newly discovered sources of resistance to bacterial spot caused by Xanthomonas euvesicatoria, were evaluated for their resistance to bacterial spot. The selected accessions were then grown and their horticultural characteristics were recorded. In a test for hypersensitive resistance (HR) to four races (P1, P3, P7, P8) of the pathogen found in Korea, KC00939 and Chilbok No.2, which carry the Bs2 gene, exhibited a hypersensitive response to all four races, as expected. Chilbok No.3, which carries the Bs3 gene, showed a hypersensitive reaction to race 1 and 7, as expected. KC00939 exhibited a high ASTA color value and tolerance to multiple infections from a viral complex of Cucumber mosaic virus (CMV) and Broad bean wilt virus (BBWV). Thus, this accession represents a promising genetic resource for breeding cultivars with multiple disease resistance and strong red coloration. KC01327,

show abstract

Horticultural and chemical quality characterization of accessions selected from four species of Capsicum

Cited by 11 publications

References 29 publications

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

Effect of maturation stage on the physical-chemical composition and bioactive compounds of Solanum granosos-leprosum Dunal fruits

Characterization of Sources of Resistance to Bacterial Spot in Capsicum Peppers

Contact Info

Product

Resources

About