Results 91 to 100 of about 38,607 (190)

Vigor e germinação de sementes híbridas de pimenteiras ornamentais

Ornamental Horticulture, 2011
Sementes híbridas nem sempre possuem bom vigor e germinação, principalmente quando são resultantes de cruzamentos interespecíficos. Nesse sentido, o objetivo desse trabalho foi avaliar o vigor e a germinação de sementes híbridas de pimenteiras ...
Mayana F. Nascimento, Elizanilda Ramalho do Rêgo, Mailson Monteiro do Rêgo, Naysa Flávia F. do Nascimento, Emmanuelle Rodrigues Araújo   +4 more
doaj   +1 more source

Application of Trichoderma viride immobilized on rice husk under reduced synthetic fertilization in yellow chili pepper (Capsicum baccatum L.) var. pendulum

Frontiers in Agronomy
The intensive use of synthetic fertilizers in horticultural crops generates economic and environmental impacts, particularly in already degraded soils.
Russell Poma-Chamana, Solmayra Linares-Escapa, Antony Quello, Ricardo Flores‐Marquez, Richard Solórzano‐Acosta   +4 more
semanticscholar   +1 more source

Molecular and agronomic analysis of intraspecific variability in Capsicum baccatum var. pendulum accessions

Genetics and Molecular Research, 2016
Capsicum baccatum is one of the most important chili peppers in South America, since this region is considered to be the center of origin and diversity of this species. In Brazil, C. baccatum has been widely explored by family farmers and there are different local names for each fruit phenotype, such as cambuci and dedo-de-moça (lady's finger ...
P S S, Leite, R, Rodrigues, R N O, Silva, S, Pimenta, A M, Medeiros, C S, Bento, L S A, Gonçalves   +6 more
openaire   +2 more sources

Actividad antioxidante del extracto etanólico de Capsicum baccatum L

, 2021
Se determinó la actividad antioxidante y el contenido fenólico del fruto de ají chivato (Capsicum baccatum L.) proveniente del municipio de Ovejas (Sucre) – Colombia. Los frutos de ají chivato (Capsicum baccatum L.) fueron recolectados en el municipio de Ovejas – Sucre (9°31′33″N 75°13′38″O). El extracto etanólico se obtuvo por la técnica de maceración.
Clemente Granados Conde, Candelaria Tejada Tovar, Glicerio León Méndez   +2 more
openaire   +2 more sources

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Food Science &Nutrition, Volume 12, Issue 7, Page 4594-4604, July 2024.
Spices such as garlic, ginger, cardamom, and black cumin, as well as hot red pepper, and their mix were analyzed for phytochemical content. The analysis results showed that both raw and cooked products of spicy hot red pepper (Ethiopian berbere) improved phytochemical content.
Tadewos Hadero Medalcho, Kebede Abegaz Ali, Engeda Dessalegn Augchew, Juan Ignacio Mate   +3 more
wiley   +1 more source

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.
Abstract Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs.
Aikaterini Kaldeli, Panagiota Zakidou, Adamantini Paraskevopoulou   +2 more
wiley   +1 more source

Orange Capsicums and Chillies as a Potential Source of Dietary Zeaxanthin, an Important Macular Carotenoid for Eye Health

Proceedings, 2020
Zeaxanthin is a dietary carotenoid accumulated in the macula in order to reduce photoreceptor oxidation by blue light. Damage caused to photoreceptor cells in the human eye leads to macular degeneration, which is the leading cause of blindness in ...
Rimjhim Agarwal, Hung Hong Trieu, Robyn Cave, Stephen Harper, Tim O’Hare   +4 more
doaj   +1 more source

Inheritance of resistance to Pepper yellow mosaic virus in Capsicum baccatum var. pendulum

Genetics and Molecular Research, 2013
We investigated inheritance of resistance to Pepper yellow mosaic virus (PepYMV) in Capsicum baccatum var. pendulum accessions UENF 1616 (susceptible) crossed with UENF 1732 (resistant). Plants from generations P1, P2, F1, F2, BC1:1, and BC1:2 were inoculated and the symptoms were evaluated for 25 days.
C S, Bento, R, Rodrigues, L S A, Gonçalves, H S, Oliveira, M H, Santos, M C, Pontes, C P, Sudré   +6 more
openaire   +2 more sources

Cultivar Variation for Capsaicinoid Content in some Processed Products of Chilli

Journal of Horticultural Sciences, 2015
Determination of capsaicinoids content in various products from seven chilli cultivars was made. Capsaicin, the major element among capsaicinoids, is found primarily in the fruit of Capsicum to which it provides spicy flavor.
M Bhagawati, A Saikia
doaj   +1 more source