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Journal articles on the topic 'Hot peppers'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

M.U, Osu, Awogbenja D.M, Jibrin M.D, Ashigabu T.J, and Agana Z.M. "Investigating the Health Benefits of Hot Peppers among Cancer Patients Attending Federal Medical Centre (FMC), Keffi, Nasarawa State of Nigeria." International Journal of Medical and Health Research 3, no. 2 (2025): 111–16. https://doi.org/10.61424/ijmhr.v3i2.311.

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Cancer remains a leading cause of morbidity and mortality worldwide, with Nigeria accounting for a significant proportion of cases. Dietary interventions, particularly the consumption of hot peppers, have been suggested as complementary therapies to mitigate cancer-related symptoms. This study investigated the health benefits of hot peppers among cancer patients attending Federal Medical Centre, Keffi, Nasarawa State, Nigeria. A mixed-methods approach was employed, combining both quantitative and qualitative methods. A well-structured questionnaire was administered to 200 cancer patients, whil

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Kang, Seokho, Yeongsu Kim, Hyunggyu Park, Seungmin Woo, Daniel Dooyum Uyeh, and Yushin Ha. "Effect of Planting Distance on the Mechanical Harvesting of Hot Pepper." Agriculture 11, no. 10 (2021): 945. http://dx.doi.org/10.3390/agriculture11100945.

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Hot peppers are well known for being spicy and also have a high nutrient content. Human resources have formerly been used to harvest hot peppers; however, a high level of musculoskeletal risk to the human workforce has been reported. Therefore, to reduce the risk to farmers and replace the human workforce, the mechanical harvesting of hot pepper and steps to improve the harvesting efficiency of farmers were conducted. To achieve this, the effect of planting distance on the mechanical harvesting of hot peppers was analyzed at three planting distances (30, 40, and 50 cm) with several cultivars.

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IQBAL, QUMER, MUHAMMAD AMJAD, MUHAMMAD RAFIQUE ASI, and AGUSTIN ARIÑO. "Assessment of Hot Peppers for Aflatoxin and Mold Proliferation during Storage." Journal of Food Protection 74, no. 5 (2011): 830–35. http://dx.doi.org/10.4315/0362-028x.jfp-10-449.

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Aflatoxin contamination and mold proliferation in three hot pepper hybrids (Sky Red, Maha, and Wonder King) were studied during 5 months of storage at three temperatures (20, 25, and 30°C) and under different packaging conditions (low-density polyethylene bags and jute bags). The presence of aflatoxins in hot pepper samples was determined by high-performance liquid chromatography with a UV-Vis detector. Sampling for analysis of aflatoxins, total mold counts, and Aspergillus counts was carried out at 0, 50, 100, and 150 days of storage. Hot peppers packed in jute bags were more susceptible to a

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Cunha, Micael Rodrigues, Maurício Temotheo Tavares, Thais Batista Fernandes, and Roberto Parise-Filho. "Peppers: A “Hot” Natural Source for Antitumor Compounds." Molecules 26, no. 6 (2021): 1521. http://dx.doi.org/10.3390/molecules26061521.

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Piper, Capsicum, and Pimenta are the main genera of peppers consumed worldwide. The traditional use of peppers by either ancient civilizations or modern societies has raised interest in their biological applications, including cytotoxic and antiproliferative effects. Cellular responses upon treatment with isolated pepper-derived compounds involve mechanisms of cell death, especially through proapoptotic stimuli in tumorigenic cells. In this review, we highlight naturally occurring secondary metabolites of peppers with cytotoxic effects on cancer cell lines. Available mechanisms of cell death,

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Martirosyan, G. S., K. G. Azaryan, and A. H. Trchounian. "THE IMPACT OF MYCORRHIZAL PREPARATION MYKONET ON VALUABLE AGRONOMICAL AND ECONOMIC INDICATORS OF PEPPER." Proceedings of the YSU B: Chemical and Biological Sciences 54, no. 1 (251) (2020): 46–54. http://dx.doi.org/10.46991/pysu:b/2020.54.1.046.

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The aim of the present study was to determine the effect of the Indian mycorrhizal preparation Mykonet (Mn) of Endo type on agronomical and economic indicators of the hot and sweet pepper production. The study was conducted with two sweet (Zmrukht and Nush-55) and two hot varieties of pepper (Kon and Punj). The experiments were carried out according to the block randomization method. It has been shown that Mn improves the biological and economic characteristics of sweet and hot peppers, depending on the treatment duration and variety. The most effective was 2 h treatment. The dry matter conten

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Medelyaeva, A. Yu, A. F. Bukharov, Yu V. Trunov, and E. N. Lisova. "Biochemical and technological evaluation of peppers (Capsicum annuum L.) for functional food products." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012010. http://dx.doi.org/10.1088/1755-1315/845/1/012010.

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Abstract Pepper is one of the main nightshade vegetables in open and protected ground. There are a large number of varieties and hybrids that differ in agrotechnological characteristics and biochemical composition of fruits (content of dry substances, sugars, vitamins and other biologically active substances). However, not all varieties are suitable for being processed into functional food products. The article considers the assortment of sweet and hot peppers for open ground in terms of yield, commercial qualities and biochemical composition of fruits: the content of dry substances, sugars, v

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Bosland, Paul W., Danise Coon, and Peter H. Cooke. "Novel Formation of Ectopic (Nonplacental) Capsaicinoid Secreting Vesicles on Fruit Walls Explains the Morphological Mechanism for Super-hot Chile Peppers." Journal of the American Society for Horticultural Science 140, no. 3 (2015): 253–56. http://dx.doi.org/10.21273/jashs.140.3.253.

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Chile peppers (Capsicum sp.) are one of the most important spices in the world and a significant vegetable, providing substantial amounts of vitamins A and C. Chile peppers are also used as a medicinal and lachrymator plant because of the characteristic burning sensation they cause when consumed by mammals. This sensation is caused by capsaicinoids that are alkaloids produced in vesicles inside the fruit. A novel class of chile peppers known as “super-hots” having greater than 1 million Scoville heat units have generated much interest. We compared the morphological structure of fruit pericarp

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McKelly, Bernadette, E. G. Rhoden, and G. W. Carver. "FRUITING CHARACTERISTICS OF HOT PEPPERS." HortScience 26, no. 5 (1991): 497h—497. http://dx.doi.org/10.21273/hortsci.26.5.497h.

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Hot pepper (Capsicum annum) is gaining popularity as a food flavor additive. A study was initiated to determine the fruiting characteristics of two hot pepper cultivars; `Scotch Bonnet' and `Brown Lue'. After evaluating 100 fruits of each cultivar, it was found that `Scotch Bonnet' fruits had 34% more seeds and these seeds weighed 9% more than `Brown Lue'. Although `Brown Lue' had longer fruits (3.89 vs 3.33 cm) than `Scotch Bonnet', this difference was not significant. In addition, `Scotch Bonnet' had greater fruit circumference and circumference to length ratio than `Brown Lue'. When fruits

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Lon Kan, Elena E., Steven A. Sargent, Daniel J. Cantliffe, Adrian D. Berry, and Nicole L. Shaw. "Harvest Maturity and Storage Temperature Affect Postharvest Quality of ‘Wanda’ Datil Hot Pepper Grown under Protected Culture." HortTechnology 29, no. 4 (2019): 402–7. http://dx.doi.org/10.21273/horttech04328-19.

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Datil hot pepper (Capsicum chinense) has potential for increased production due to its unique, spicy flavor and aroma. However, few reports have been published related to postharvest handling characteristics. The purpose of this study was to determine the effect of harvest maturity on fruit quality under simulated commercial storage conditions. ‘Wanda’ datil pepper plants were grown hydroponically under protected culture. Fruit were harvested at yellow and orange maturity stages, placed in vented clamshell containers, and stored at 2, 7, or 10 °C for 21 days. Peppers harvested at yellow stage

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Yanar, Mahmut, Hakan Murat Büyükçapar, and Yasemen Yanar. "Effects of Hot and Sweet Red Peppers (Capsicum annuum) as Feed Supplements on Pigmentation, Sensory Properties and Weight Gain of Rainbow Trout (Onchorhynchus mykiss)." Annals of Animal Science 16, no. 3 (2016): 825–34. http://dx.doi.org/10.1515/aoas-2016-0011.

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AbstractThis study was conducted to evaluate the effects of diets, including 0.5, 2 and 4.4% dried hot or sweet red pepper and a control diet without added red pepper, on pigmentation, sensory properties and weight gain of rainbow trout, with average initial weight of 60 g, for a rearing period of 80 days. Both red pepper types had similar effects on the carotenoid accumulation, weight gain and sensorial properties of the fish (P>0.05). Total carotenoid accumulation in the fish muscle increased significantly with increasing inclusion of red peppers. However, only the diet consisting of 4.4%

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Igbokwe, Patrick, June Tartt, and Robert Leard. "ENHANCING HOT PEPPER PRODUCTION AND UTILIZATION IN MISSISSIPPI." HortScience 28, no. 4 (1993): 269A—269. http://dx.doi.org/10.21273/hortsci.28.4.269a.

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Two field experiments were used to determine the yield potential of 'Long Pod' cayenne hot peppers due to foliar application of 528 ppm each of chlormequat chloride. ethephon, and ancymidol. Applications were either made at bud formation, fruit development or fruit ripening periods. At last harvest, samples of marketable red-ripe fruits from the border rows of both 'Long Pod' cayenne and “Oriental-l” hot pepper plots were used for hot pepper sauce formulations. Two sets of 32 panelists each, were used to evaluate both the newly formulated experimental (ICES-1 and EHS-2) and commercial (CHS-1 a

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Lillywhite, Jay, and Sunshine Tso. "Consumers within the Spicy Pepper Supply Chain." Agronomy 11, no. 10 (2021): 2040. http://dx.doi.org/10.3390/agronomy11102040.

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“Spicy pepper” is a term used to describe a variety of “pungent” peppers, sometimes referred to as hot, chili, or chile. The USDA reports that the per capita availability of chile peppers has increased more than 100% since the early 1980s. While the availability of spicy peppers has increased, easily accessible data regarding which varieties are consumed, how they are used by households, and who is most likely to consume them is not available. This paper provides insights into U.S. spicy pepper production and consumption as provided by a review of existing trade data and a survey of U.S. consu

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EGYED, Emese, Roxana L. STOIAN-DOD, Alexandru-Ioan APAHIDEAN, et al. "Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 52, no. 4 (2024): 13953. https://doi.org/10.15835/nbha52413953.

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Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was to determine the optimal harvesting time of hot peppers with the highest content in capsaicin. The capsaicin content of chili peppers depends on several factors, including the variety of pepper, growing conditions, and cultivation method. Capsaicin is mainly concentrated in the internal membranes of

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Mohamed, M., and P. Bridgemohan. "HOT PEPPERS: BREEDING MULTI-PURPOSE HOT PEPPERS FOR INCREASED CAPSAICINOIDS CONTENT." Acta Horticulturae, no. 1047 (August 2014): 63–68. http://dx.doi.org/10.17660/actahortic.2014.1047.5.

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Liu, Kaige, Yumei Mu, Xiaohui Chen, et al. "Towards Developing an Epidemic Monitoring and Warning System for Diseases and Pests of Hot Peppers in Guizhou, China." Agronomy 12, no. 5 (2022): 1034. http://dx.doi.org/10.3390/agronomy12051034.

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Guizhou province is the largest area of hot pepper cultivation and processing in China. However, diseases and pests are major bottlenecks for the sustainable development of the industry. This study proposes a solution that combines intelligent monitoring equipment, a prediction model and decision support system for hot peppers, including a demonstration of the solution in Guizhou province. We scouted hot pepper diseases and pests in Zunyi city, and deployed weather stations and automatic pathogens and pest monitoring equipment. A prediction model was developed to forecast powdery mildew and an

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Д.Турдиева, Д.Азнабакиева М.Расулова Ш.Юлдашев. "DISEASES OF SWEET AND HOT PEPPERS." "Science and Innovation" international scientific journal 1, no. 1 (2022): 482–87. https://doi.org/10.5281/zenodo.6526571.

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<em>This paper reviews taxonomy, importance and diseases of pepper plants belonging to Capsicum genus. Five species of the genus are domesticated, Capsicum annuum being the most cultivated species followed by C. chinense and C. frutescens while C. baccatum and C. pubescens are grown in limited areas of some regions. </em> <em>      Previously the authors of the current paper have found that deadly crown rot of both sweet and hot peppers caused by Fusarium oxysporum (supposedly f. sp. radici-capsici) occurred widely in six districts of Uzbekistan.</em>

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Liu, Yunbao, and Muraleedharan G. Nair. "Capsaicinoids in the Hottest Pepper Bhut Jolokia and its Antioxidant and Antiinflammatory Activities." Natural Product Communications 5, no. 1 (2010): 1934578X1000500. http://dx.doi.org/10.1177/1934578x1000500122.

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Hot peppers are known for medicinally important capsaicinoids. Bhut Jolokia, Capsicum chinense/Capsicum frutescens, is the hottest pepper in the world. However, its bioactivity and quantity of heat principles are not reported. We have now quantified capsaicin (C) and dihydrocapsaicin (DHC) in Bhut Jolokia and compared it with commonly consumed hot peppers, Jalapeno (Capsicum annuum) and Scotch Bonnet (Capsicum chinense). The concentration of C and DHC in Bhut Jolokia was 5.36%, which is about 338 and 18 times greater than in Scotch Bonnet and Jalapeno, respectively. We have also isolated capsa

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Takai*, Glenn, and Mari Marutani. "Evaluation of Hot Pepper Cultivars Grown on Guam." HortScience 39, no. 4 (2004): 859E—860. http://dx.doi.org/10.21273/hortsci.39.4.859e.

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Hot peppers (Capsicum sp.) were introduced to Guam and other Mariana Islands and became a “necessary” ingredient of local cuisine. Seven hot pepper accessions, including four local cultivars, were grown in calcareous soils on Guam and evaluated for total yield, marketable yield, the number of fruit, and weight of fruit. `Hot Beauty', a Taiwan cultivar, produced the highest total and marketable yields. `Group Zest', another Taiwan cultivar, was the earliest maturing cultivar and produced the largest fruits. `Guafi', a local cultivar, was the latest maturing cultivar. Consumer preference for hot

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Mantyh, Patrick W., and Stephen P. Hunt. "Hot Peppers and Pain." Neuron 21, no. 4 (1998): 644–45. http://dx.doi.org/10.1016/s0896-6273(00)80575-9.

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Moekasan, Tonny Koestani. "Penggunaan Rumah Kasa untuk Mengatasi Serangan Organisme Pengganggu Tumbuhan pada Tanaman Cabai Merah di Dataran Rendah." Jurnal Hortikultura 22, no. 1 (2012): 66. http://dx.doi.org/10.21082/jhort.v22n1.2012.p65-75.

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<p>Salah satu dampak perubahan iklim terhadap budidaya cabai merah di dataran rendah ialah peningkatan intensitas serangan organisme pengganggu tumbuhan (OPT). Penelitian penggunaan rumah kasa untuk mengatasi serangan OPT pada budidaya cabai merah dilakukan di Kecamatan Kersana, Kabupaten Brebes, Jawa Tengah pada bulan April sampai dengan Oktober 2010. Penelitian ini bertujuan mengetahui pengaruh rumah kasa terhadap serangan OPT dan produksi cabai merah. Dua macam perlakuan yang diuji ialah (a) budidaya tanaman cabai merah di dalam rumah kasa dan penggunaan pestisida berdasarkan ambang p

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COBZARU, CLAUDIA, GABRIELA ANTOANETA APOSTOLESCU, MIHAELA AURELIA VIZITIU, RAMONA-ELENA TĂTARU-FĂRMUȘ, NICOLAE APOSTOLESCU, and CORINA CERNĂTESCU. "Study on the Effect of UV Radiation Over Time on the Oily Maceration of Hot Peppers." Buletinul Institutului Politehnic din Iași, Secția Chimie și Inginerie Chimică 69, no. 2 (2023): 59–66. https://doi.org/10.5281/zenodo.8162852.

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This study analyses the stability of hot pepper extract in time, but also under the action of UV radiation. The experimental data show that, after a long time (4 years), the oily macerated samples of hot peppers do not present major changes, being resistant to photochemical degradation. Moreover, it is more resistant to photo-degradation than the sunflower oil initially used for maceration

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Grzegorzewska, Maria, and Aleksandra Machlańska. "Post-Cutting Hot Water Treatment of Pepper Fruit: Impact on Quality During Short-Term Storage." Agronomy 15, no. 6 (2025): 1406. https://doi.org/10.3390/agronomy15061406.

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Fresh-cut vegetables are gaining economic importance around the world. They are highly perishable products, and in the context of global food waste challenges, any new solutions to reduce losses are in line with the expectations of producers, traders, and consumers. The aim of this study was to evaluate the effect of hot water treatment (HWT) on the quality and durability of two varieties of fresh-cut peppers at three storage temperatures: 3, 5, and 8 °C. Microscopic observations revealed changes in the tissue structure of the pepper sticks. During the storage of red-fruit “Yecla” peppers, the

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Park, Sung-il, Hyun-Bin Kim, Hyun-Ji Jeon, and Hyeran Kim. "Agrobacterium-Mediated Capsicum annuum Gene Editing in Two Cultivars, Hot Pepper CM334 and Bell Pepper Dempsey." International Journal of Molecular Sciences 22, no. 8 (2021): 3921. http://dx.doi.org/10.3390/ijms22083921.

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Peppers (Capsicum annuum L.) are the most widespread and cultivated species of Solanaceae in subtropical and temperate countries. These vegetables are economically attractive worldwide. Although whole-genome sequences of peppers and genome-editing tools are currently available, the precision editing of peppers is still in its infancy because of the lack of a stable pepper transformation method. Here, we employed three Agrobacterium tumefaciens strains—AGL1, EHA101, and GV3101—to investigate which Agrobacterium strain could be used for pepper transformation. Hot pepper CM334 and bell pepper Dem

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Santillano-Cázares, Jesús, Cristina Ruiz-Alvarado, Alejandro García-López, et al. "Assessment of Intercropping and Plastic Mulch as Tools to Manage Heat Stress, Productivity and Quality of Jalapeño Pepper." Agronomy 8, no. 12 (2018): 307. http://dx.doi.org/10.3390/agronomy8120307.

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Under a global warming scenario, it is important to adopt practices that favor soil water conservation, such as plant intercropping systems and the use of plastic mulching. The objective of this study was to determine how microenvironment, morphology, productivity and quality of jalapeño peppers were affected by corn intercropping and the use of plastic mulching. Two experiments were conducted during 2015 and 2016 in the Valley of Mexicali, Mexico, a region characterized by its extreme aridity, soil salinity, hot temperatures and high radiation during the summer. Four treatments were tested: j

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Mohamed Ba Koné, Daouda Nimaga, and Armand Kouassi K Kouadio. "Study of the correlation between the capsaicin content and the frequency of consumption of five varieties of peppers consumed in the city of Man, Ivory Coast." World Journal of Advanced Research and Reviews 24, no. 2 (2024): 2340–43. https://doi.org/10.30574/wjarr.2024.24.2.3558.

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Chili pepper is used in the culinary field as a flavor enhancer. In the city of Man, chili is very popular because the local sauces which are mostly sticky would be difficult to consume without the spicy flavor of chili. This hot pepper flavor comes from capsaicin (8-Methyl-N-vanillyl-6-nonenamide). The aim of this study is to assess the correlation between the capsaicin content and the frequency of consumption of five varieties of peppers consumed in the city of Man, Ivory Coast. For this study, the investigation focused on 5 neighborhoods in the city of Man. A total of 250 households were su

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Wu, Sha, and Zhujun Qiu. "Research on “Spicy” Culture in Chengdu based on Semiotics Theory." International Journal of Education and Humanities 14, no. 2 (2024): 95–99. http://dx.doi.org/10.54097/y35cey26.

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This paper takes spicy culture as an entry point, uses semiotic theory to study the development of “spicy” as a symbol of Chengdu's Tianfu culture and its “materialization” process, and finally forms the following viewpoints, from the introduction of chili peppers as an ornamental plant to the development of chili peppers as a cultural symbol of Chengdu's efforts to develop the city's culture and culture. The process of “visualization” of chili peppers has led to the following view: from the introduction of chili peppers as an ornamental plant, to their becoming a cultural symbol that Chengdu

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Lu, Guihua, Chengde Yang, Houguo Liang, and Zhongshu Lu. "`Changjiao' Hot Peppers are Nonclimacteric." HortScience 25, no. 7 (1990): 807. http://dx.doi.org/10.21273/hortsci.25.7.807.

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Gordon, Dan. "Hot news about chili peppers." Gastroenterology 114, no. 1 (1998): 3. http://dx.doi.org/10.1016/s0016-5085(98)70620-1.

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Lantos, Ferenc, László Makra, Kati Mike, and Ingrid Gyalai. "SPAD values, as well as sugar- and capsaicin content in different varieties of outdoor peppers." Columella : Journal of Agricultural and Environmental Sciences 9, no. 1 (2022): 5–15. http://dx.doi.org/10.18380/szie.colum.2022.9.1.5.

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The marketability of the sweet peppers is determined by their quality in Class I, which must also meet the highest standards in terms of the color, shape of the variety and the characteristics of the various flavors. However, the determinants of quality may vary from one pepper type to another. During of our research, we examined the utilization of nitrogen, magnesium and potassium in different types of domestic peppers in the context of the relative chlorophyll content of the foliage and the amount of sugar and total capsaicin in the fruits. We determined that the nutrient solution prepared b

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Liu, Chun Shan, Wen Fu Wu, Jia Song, Ya Qiu Zhang, Jun Xing Li, and Ya Qin Li. "Characteristics and Process Optimization of Hot-Air Drying Pepper." Advanced Materials Research 490-495 (March 2012): 3074–78. http://dx.doi.org/10.4028/www.scientific.net/amr.490-495.3074.

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In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of

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Safari, Maliheh, and Marilyn J. Roossinck. "Coevolution of a Persistent Plant Virus and Its Pepper Hosts." Molecular Plant-Microbe Interactions® 31, no. 7 (2018): 766–76. http://dx.doi.org/10.1094/mpmi-12-17-0312-r.

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There are many nonpathogenic viruses that are maintained in a persistent lifestyle in plants. Plant persistent viruses are widespread, replicating in their hosts for many generations. So far, Endornaviridae is the only family of plant persistent viruses with a single-stranded RNA genome, containing one large open reading frame. Bell pepper endornavirus (BPEV), Hot pepper endornavirus, Capsicum frutescens endornavirus 1 (CFEV 1) have been identified from peppers. Peppers are native to Central and South America and, as domesticated plants, human selection accelerated their evolution. We investig

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Loumani, A., A. Mediani, A. Larbi, et al. "Physicochemical Investigation of Convective Solar Drying for Post-Harvest Conservation of Hot Peppers in Adrar, Algeria." Algerian Journal of Renewable Energy and Sustainable Development 5, no. 1 (2023): 22–27. http://dx.doi.org/10.46657/ajresd.2023.5.1.3.

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In this study, the impact of convective solar drying on the physiochemical characteristics of hot peppers harvested in Algeria was investigated. The freshly harvested peppers underwent convective drying until they reached a desired stable weight. Various parameters including moisture content, water activity (Aw), pH, crude protein, crude fat, total sugars, and polyphenol content were measured. The drying process, using an optimal method, took approximately 2 to 3 days and resulted in moisture content levels of (32.41 %), Aw of (0.26%), pH of (4.1), acidity of (2.8), ash content of (73.38%), dr

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Berteanu, Elena, Mihaela-Ionica Enache, Adina-Lidia Zuav, Mariana Geanta, Catalin Iordachel, and Maria Paraschiv. "Sustainable Use of Local Biomass Resources with Therapeutic Potential." Proceedings 57, no. 1 (2020): 88. http://dx.doi.org/10.3390/proceedings2020057088.

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Mohamed, Ba Koné, Nimaga Daouda, and Kouassi K. Kouadio Armand. "Study of the correlation between the capsaicin content and the frequency of consumption of five varieties of peppers consumed in the city of Man, Ivory Coast." World Journal of Advanced Research and Reviews 24, no. 2 (2024): 2340–43. https://doi.org/10.5281/zenodo.15123530.

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Chili pepper is used in the culinary field as a flavor enhancer. In the city of Man, chili is very popular because the local sauces which are mostly sticky would be difficult to consume without the spicy flavor of chili. This hot pepper flavor comes from capsaicin (8-Methyl-N-vanillyl-6-nonenamide). The aim of this study is to assess the correlation between the capsaicin content and the frequency of consumption of five varieties of peppers consumed in the city of Man, Ivory Coast. For this study, the investigation focused on 5 neighborhoods in the city of Man. A total of 250 households were su

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Mangan, Francis X., John Howell, and Stephen Herbert. "Use of Pre-sidedress Nitrate Test and SPAD Meter to Evaluate Nitrogen Needs of Peppers." HortScience 30, no. 4 (1995): 863F—863. http://dx.doi.org/10.21273/hortsci.30.4.863f.

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Hot cherry peppers were grown after incorporation of the following three winter cover crop regimes in Summer 1994—hairy vetch (Vicia villosa) plus winter rye (Secale cereale), hairy vetch alone, and no cover crop. For each main effect there were three N rates applied to peppers in three applications over the course of the season: 0, 85, and 170 kg·ha–1. The pepper yield was significantly higher with hairy vetch plus rye than rye alone or no cover crop. There was also no significant yield increase with the addition of N fertilizer to the peppers grown with hairy vetch. Soil nitrate–N levels tak

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Mangan, Francis X., John Howell, and Stephen Herbert. "Use of Pre-sidedress Nitrate Test and SPAD Meter to Evaluate Nitrogen Needs of Peppers." HortScience 30, no. 4 (1995): 863F—863. http://dx.doi.org/10.21273/hortsci.30.4.863.

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Hot cherry peppers were grown after incorporation of the following three winter cover crop regimes in Summer 1994—hairy vetch (Vicia villosa) plus winter rye (Secale cereale), hairy vetch alone, and no cover crop. For each main effect there were three N rates applied to peppers in three applications over the course of the season: 0, 85, and 170 kg·ha–1. The pepper yield was significantly higher with hairy vetch plus rye than rye alone or no cover crop. There was also no significant yield increase with the addition of N fertilizer to the peppers grown with hairy vetch. Soil nitrate–N levels tak

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Lee, C. T. "‘Guam Super Hot’ Chili Pepper." HortScience 22, no. 6 (1987): 1341. http://dx.doi.org/10.21273/hortsci.22.6.1341.

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Abstract ‘Guam Super Hot’ chili pepper (Capsicum frutescens L.) is well-adapted to Guam and Northern Marianas Islands, which possess a tropical climate. It reaches the mature-red harvest stage at about 75 days and can be harvested continually up to 1 year. This cultivar appears to be tolerant to most pests, based on field observation. The major attribute of this cultivar is its exceptionally hot pungent fruit. The fruit, either green, orange, or red in color, are used as a spice in cooking, pickling, and in sauces (1). In Guam, a spicy sauce called “finadene” is prepared with these peppers, on

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Kosár, László, Zuzana Szabová, Richard Kuracina, Stefan H. Spitzer, Miroslav Mynarz, and Bohdan Filipi. "Study of the Safety Characteristics of Different Types of Pepper Powder (Capsicum L.)." Fire 7, no. 7 (2024): 229. http://dx.doi.org/10.3390/fire7070229.

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This research was aimed at comparing the fire characteristics of different types of pepper in the context of explosion prevention. The following characteristics were studied: explosion pressure Pmax and Kst at selected concentrations, ignition temperature of the deposited dust layer from the hot surface, and minimum ignition energy. The comparison of the chemical properties of the used types of pepper was performed using TG/DSC. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. Each sample reached the maximum value of the explo

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Buettner, C. "Hot Peppers to Cool Blood Pressure." Science Translational Medicine 2, no. 45 (2010): 45ec128. http://dx.doi.org/10.1126/scitranslmed.3001567.

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Tabboush, Zafer. "Intraarticular Tramadol or “Hot Chili Peppers”?" Anesthesia & Analgesia 107, no. 6 (2008): 2092–93. http://dx.doi.org/10.1213/ane.0b013e3181898ffb.

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Zeidan, Ahed, and Michel M. R. F. Struys. "Intraarticular Tramadol or “Hot Chili Peppers”?" Anesthesia & Analgesia 107, no. 6 (2008): 2093. http://dx.doi.org/10.1213/ane.0b013e3181899013.

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Henkin, R. "Cooling the burn from hot peppers." JAMA: The Journal of the American Medical Association 266, no. 19 (1991): 2766b—2766. http://dx.doi.org/10.1001/jama.266.19.2766b.

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Salkić, Besim, Emina Salihović, Emir Imširović, Ensar Salkić, and Aleksandar Životić. "Comparative Pest Resistance of Hot Pepper Hybrids in Organic Farming Systems." Journal of Agriculture and Ecology Research International 25, no. 6 (2024): 296–305. https://doi.org/10.9734/jaeri/2024/v25i6659.

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The genetic basis of the hybrid and growing conditions can significantly affect the resistance to certain types of pests in environmental protection. Some hybrids have a thicker fruit skin, higher concentrations of capsaicin (the active ingredient in hot peppers) or that the fruit contains secondary metabolites that repel pests. This is very important in ecological agriculture and environmental protection, where conventional preparations are not used. The degree of resistance of hybrids can also differ according to which types of pests are dominant in the environment. This research examines pe

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Khasanov, B., A. Khakimov, U. Khamiraev, S. Utaganov, and D. Aznabakieva. "Genus Capsicum L. and Diseases of Sweet and Hot Peppers (Review)." Bulletin of Science and Practice 7, no. 10 (2021): 98–114. http://dx.doi.org/10.33619/2414-2948/71/12.

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This paper reviews taxonomy, importance and diseases of pepper plants belonging to Capsicum genus. Five species of the genus are domesticated, Capsicum annuum being the most cultivated species followed by C. chinense and C. frutescens while C. baccatum and C. pubescens are grown in limited areas of some regions. Review of the available literature data has shown that more than 122 species of microorganisms can cause pepper diseases, including >58 species of fungi, 11 oomycetes, 15 bacteria, 32 viruses, > 6 species of nematodes, and some higher parasitic plants. From these 18 species of fu

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Khasanov, B., A. Khakimov, U. Khamiraev, S. Utaganov, and D. Aznabakieva. "Genus Capsicum L. and Diseases of Sweet and Hot Peppers (Review)." Bulletin of Science and Practice 7, no. 10 (2021): 98–114. http://dx.doi.org/10.33619/2414-2948/71/12.

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This paper reviews taxonomy, importance and diseases of pepper plants belonging to Capsicum genus. Five species of the genus are domesticated, Capsicum annuum being the most cultivated species followed by C. chinense and C. frutescens while C. baccatum and C. pubescens are grown in limited areas of some regions. Review of the available literature data has shown that more than 122 species of microorganisms can cause pepper diseases, including >58 species of fungi, 11 oomycetes, 15 bacteria, 32 viruses, > 6 species of nematodes, and some higher parasitic plants. From these 18 species of fu

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Vaughn, Steven F., and Fred J. Eller. "Pepper (Capsicum spp.) Wound Volatiles Suppress the Growth of Alternaria alternata, the Causal Agent of Internal Mold of Pepper." HortScience 31, no. 4 (1996): 678c—678. http://dx.doi.org/10.21273/hortsci.31.4.678c.

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Internal mold of sweet and hot peppers (Capsicum spp.) is caused by the pathogen Alternaria alternata. The pepper weevil, Anthomonus eugenii Cano (Coleoptera: Curculionidae), is an important pest of peppers in the southern U.S., Mexico, and Central America, and has been implicated in the transmission of the disease. We identified several volatiles released by pepper fruit during wounding by pepper weevils, including (E)-3-hexenyl acetate, linalool, beta-ocimene, and 3,7-dimethyl-1,3,6 octatriene (homoterpene). To study the roles of these volatiles in the interaction of the plant and fungus, we

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Wilson, Paul W., Gloria B. McClure, and Julian C. Miller Hall. "FERMENTATION OF JALAPENO PEPPER MASH." HortScience 40, no. 3 (2005): 880f—881. http://dx.doi.org/10.21273/hortsci.40.3.880f.

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The demand for hot sauce products continues to expand in the U.S. In the case of jalapeno pepper sauce, there are many cultivars available for sauce production but those best suited for processing have not been adequately determined. Six cultivars (four replications) of jalapeno peppers (`Coyame', `Grande', `Jalapeno-M', `Mitla', `Tula' and `Veracruz') were evaluated for mash fermentation. The attributes studied during mash aging were color spectra, capsaicin content and fermentable sugars. Fructose and glucose were the predominant sugars in jalapeno peppers and these sugars were utilized grad

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Danojević, Dario, Svetlana Glogovac, Đorđe Moravčević, and Slađana Medić-Pap. "Preferences of Serbian consumers towards different pepper fruits." Food and Feed Research 48, no. 2 (2021): 155–63. http://dx.doi.org/10.5937/ffr48-34434.

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Pepper (Capsicum annuum L.) is one of the major vegetable species in the world. In Balkan cuisines, as well as in Serbia, pepper has a very diverse use. Knowledge about consumer preferences is of great importance for a breeding process as well as in the market-orientated production. Because of the lack of information about consumer preferences towards pepper types, in the Serbian market, the present research was conducted. Four hundred and two participants, classified into groups, according to gender, age and education, answered the survey questions. According to this research, the most prefer

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Arthur, Jacob D., Tongyin Li, and Guihong Bi. "Plant Growth, Yield, and Quality of Containerized Heirloom Chile Pepper Cultivars Affected by Three Types of Biostimulants." Horticulturae 9, no. 1 (2022): 12. http://dx.doi.org/10.3390/horticulturae9010012.

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Peppers (Capsicum annuum) are one of the most widely cultivated vegetable crops, with per capita consumption of bell and chile peppers being 11.4 and 7.7 pounds in 2017. Biostimulants are an emerging sustainable alternative to enhance plant health by increasing photosynthetic activity, stress tolerance, and nutrient uptake through various modes of action. The effects of different biostimulant applications largely remain unknown in containerized heirloom pepper production. This study evaluated plant growth, yield, and fruit quality of nine heirloom chile pepper cultivars, including ‘Anaheim Chi

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Martirosyan, Gayane, Alvina Avagyan, Armenuhi Pahlevanyan, et al. "Biochemical composition of Armenian chili pepper varieties: insights for functional food applications." Functional Food Science - Online ISSN: 2767-3146 4, no. 11 (2024): 443–51. http://dx.doi.org/10.31989/ffs.v4i11.1495.

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Background: Capsicum annuum L. (pepper) is economically significant in many countries, including Armenia, where it helps conserve the vegetable gene pool and supports public health. Its rich biochemical composition makes it a key dietary component, particularly for its antioxidant properties, which combat free radicals. The biochemical makeup of peppers vary by genotype and maturity, leading breeders to develop varieties with both agronomic and nutritional benefits. Chili peppers are especially valued for their high carotene and ascorbic acid content, earning them the title of "multi vitamin c

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