Pesticide Residues and Unauthorized Dyes as Adulteration Markers in Chilli Pepper and Tomato [PDF]
International Journal of Food Science, 2023 To assess the contamination of processed chilli pepper and tomatoes, a report over the past four decades since the establishment of the Rapid Alert System for Food and Feed (RASFF) was retrieved and analysed.
Edward Ken Essuman +3 more
doaj +4 more sources
An improved chilli pepper flower detection approach based on YOLOv8 [PDF]
Plant MethodsArtificial pollination can considerably improve pollination success and boost chilli pepper fruit set and quality when grown in enclosed environments (e.g., greenhouses).
Zhi-Yong Wang, Cui-Ping Zhang
doaj +4 more sources
Plant growth promotion and differential expression of defense genes in chilli pepper against Colletotrichum truncatum induced by Trichoderma asperellum and T. harzianum [PDF]
BMC Microbiology, 2023 Background Trichoderma asperellum and T. harzianum were assessed in this study as a potential biological control against Colletotrichum truncatum. C. truncatum is a hemibiotrophic fungus that causes anthracnose disease in chilli thereby affecting plant ...
Mukesh Yadav +7 more
doaj +2 more sources
Screening of Chilli Pepper Genotypes as a Source of Capsaicinoids and Antioxidants under Conditions of Simulated Drought Stress [PDF]
Plants, 2020 In many regions of the world, the production of vegetable crops is limited by a deepening water crisis. Drought stress affects productivity and the chemical composition of crops.
Tomas Kopta +4 more
doaj +2 more sources
Understanding colour retention in red chilli pepper fruit using a metabolite profiling approach [PDF]
Food Chemistry: Molecular Sciences, 2021 Carotenoids are the pigments responsible for conferring the characteristic deep red colour to chilli pepper. The post-harvest retention of this colour is a key trait that governs the price of the produce.
Harriet M. Berry +6 more
doaj +2 more sources
The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok [PDF]
International Journal of Food Science, 2021 Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio.
Risa Nofiani +2 more
doaj +2 more sources
CRISPR/Cas9 based genome editing of Phytoene desaturase (PDS) gene in chilli pepper (Capsicum annuum L.) [PDF]
Journal of Genetic Engineering and BiotechnologyAn effective CRISPR/Cas9 reagent delivery system has been developed in a commercially significant crop, the chilli pepper using a construct harboring two distinct gRNAs targeting exons 14 and 15 of the Phytoene desaturase (CaPDS) gene, whose loss-of ...
Mallesham Bulle +3 more
doaj +2 more sources
Processing Factor of Matrine in Chilli Pepper
Nong'yag Gwahag Hoeji, 2013 Abstract This study was carried out to investigate the residual characteristics and calculate processingfactor of the environment friendly material matrine in fresh chilli pepper by drying. Spray solution of matrinewas prepared by dilution of the commercial product (2% active ingredient) with water at 1 : 1000 (v/v) ratioand sprayed onto chilli pepper ...
Hyun Ho Noh +11 more
exaly +3 more sources
Microbiome-Mediated Cd Stabilization in Chilli Pepper: Roles of Capsaicinoids and Cultivar Genetics Under Environmental Stress [PDF]
PlantsChilli pepper agroecosystems (Capsicum annuum L.) are increasingly threatened by cadmium (Cd) contamination, with emerging climatic stressors such as drought further exacerbating risks to food safety and crop productivity. This review synthesizes current
Irfan Haidri +6 more
doaj +2 more sources
Assessment of quality and microbial safety of chilli pepper powder
Applied Food ResearchBackground: Chilli pepper powder contamination is a major problem in the global market. This study aimed to determine the quality and safety of chilli pepper powder. Methods: Commercial samples of chilli pepper powder were purchased from major markets in
Edward Ken Essuman +4 more
doaj +2 more sources