Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production

Ayuso, M.C.; Bernalte, M. J.; Lozano, M.; García, M. Isabel; Espinosa, V. Montero De; Pérez, M.; Hernández, M. Teresa; Somogyi, Norbert

doi:10.1007/s00217-007-0756-z

Cited by 17 publications

(20 citation statements)

References 24 publications

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“…It is a rule concerning different species of the Capsicum genus as well as cultivars and hybrid material (Zewdie & Bosland 2001, Kurian & Starks 2002, Ayuso et al 2008. The total content of capsaicinoids in the materials discussed was a few-fold lower (Table 1) The direction of the selection applied in the present research resulted in a production of materials demonstrating a relatively low level of capsaicinoids.…”

Section: Methodsmentioning

confidence: 72%

Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms

Nowaczyk¹,

Nowaczyk

Banach-Szott³

2009

Journal of Fruit and Ornamental Plant Research

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SummaryThe present research involved the evaluation of relationships between technological characters of soft-flesh fruit in the lines derived from the hybrid Capsicum frutescens L. x C. annuum L. The evaluation was performed in groups of genotypes which differed in their fruit weight and pericarp thickness. The material researched was made up of the pericarp from which placenta with seeds was removed and the puree obtained as a result of whole fruit crushing. The analysis of the content of capsaicinoids was made using the HPLC method. The content of capsaicin was in each case higher than that of dihydrocapsaicin. There were observed highly significantly positive correlations between the average fruit weight and the wall thickness in the genotypes of a higher level of these characters, namely in the groups over 20 g (fruit weight) and over 3 mm (wall thickness). In these groups the content of capsaicinoids was negatively correlated with the average fruit weight. The significance of this relationship was confirmed in the genotypes of a higher fruit weight as compared with the content of capsaicin and dihydrocapsaicine in the puee. The relationships between the capsaicinoids researched were more stable in the genotypes of a higher fruit weight and demonstrating a higher pericarp wall thickness.

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Section: Methodsmentioning

confidence: 72%

Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms

Nowaczyk¹,

Nowaczyk

Banach-Szott³

2009

Journal of Fruit and Ornamental Plant Research

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“…(), but lower than those reported by Ayuso et al . (). The ASTA values found in paprika from La Vera were generally higher than those found in paprika from Murcia (Tables S1 and S2).…”

Section: Resultsmentioning

confidence: 84%

“…The concentrations of capsorubin, in the paprika samples analysed in this study, were similar to those obtained by Ayuso et al . (), but lower than those reported by García et al . ().…”

Section: Resultsmentioning

confidence: 99%

“…The red fraction mainly contains capsanthin and capsorubin with approximately 80% of the fraction being in the form of fatty acid diesters within the mesocarp. The yellow fraction consists of: zeaxanthin, ß‐ cryptoxanthin and ß‐ carotene, and this fraction is considered as a biosynthetic precursor to the red fraction (Ayuso et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

Ordóñez‐Santos

Pastur-García

Romero‐Rodríguez

et al. 2013

Int J of Food Sci Tech

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Summary This study compared the behaviour of hot paprika (Capsicum annuum L.) samples from the district of La Vera and the region of Murcia packaged in five different conditions during storage. The following five different packaging conditions were used in this study: modified atmosphere packaging with three different conditions (100% N2; 50% N2 and 50% CO2; and 100% CO2), vacuum packaging and traditional packaging (product packaging system without modifying the atmosphere). After the samples were packaged, they were stored for 8 months at room temperature (normal storage conditions). The following parameters were used to indicate the quality of the samples: Aw, ASTA colour, CIEL*a*b* colour parameters, and the composition of red and yellow compounds. The results indicate that the modified atmosphere packaging and vacuum packaging exerted a protective effect on the paprika quality characteristics regardless of the paprika origin. However, no clear differences were detected between the effect of vacuum packaging and the different modified atmosphere packaging conditions.

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“…Capsaicin content ranged between 0.08Á0.67%, which is far below that reported by Contreras-Padilla & Yahia (1998). It was reported that paprika accession contains 383Á1075 mg g (1 (Gnayfeed et al, 2001) and 997Á1240 mg g (1 (Ayuso et al, 2008) dry matter capsaicinoids. Phosphorus and potassium content in pepper ranged between 0.33Á0.59 and 2.9Á6.7% (dry-matter basis).…”

Section: Variations In Pepper Propertiesmentioning

confidence: 85%

Variability in hot pepper for phytochemicals offers promising tools in plant-breeding programmes

Saha

Hedau

Kumar

et al. 2010

Acta Agriculturae Scandinavica, Section B - Soil & Plant Sc

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Screening of natural biodiversity for the variation in quality traits is of prime importance for quality-breeding programmes. The objective of this investigation was to select candidate accession of hot pepper having high concentrations of ascorbic acid, capsaicin, b-carotene, and total phenols for use as parents in breeding for these compounds. Forty-two accessions of pepper (Capsicum annuum) were field grown and their mature fruits were analysed for their functional and nutritional composition. Wide variations were observed in most of the measurements, e.g. ascorbic acid (25Á217 mg per 100 g), total phenolics (38.4Á188.1 mg per 100 g catechol eq.), and capsaicin (0.08Á0.67%), suggesting that there are considerable levels of genetic diversity. Across all accessions the concentration of ascorbic acid was negatively correlated with that of b-carotene (r0(0.33, pB0.05). Concentrations of L-ascorbic acid were significantly greater in VLC 22-I-2-1, VLC-29-II-1-1, VLC-30-I-1, and Janjeera Mirch compared with other accessions analysed. Total capsaicin concentrations were greatest (0.67%) in VLC-30-II-1 and lowest (0.08%) in VLC-32-3. Four factors were computed by principal-component analysis to explain 67% of the variation in the traits. The great variability for these phytochemicals suggests that these selected accessions may be useful as parents in breeding programmes to produce fruits with value-added traits.

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Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production

Cited by 17 publications

References 24 publications

Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms

Relationship between Technological Characters in Capsicum SPP. Soft-Flesh Forms

Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

Variability in hot pepper for phytochemicals offers promising tools in plant-breeding programmes

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