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Journal articles on the topic 'Pepper'
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1
Başak, Hakan. "COMPARISON OF CEMELE PEPPER WITH BELL PEPPER GENOTYPES (Capsicum annuum L. var. grossum) WITH RESPECT TO AGRONOMIC AND MORPHOLOGICAL CHARACTERISTICS." Acta Scientiarum Polonorum Hortorum Cultus 20, no. 2 (April 29, 2021): 121–34. http://dx.doi.org/10.24326/asphc.2021.2.12.
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This study was conducted in 2014 and 2015 to compare Cemele pepper with other bell peppers (Capsicum annuum L. var. grossum) genotypes with respect to agronomic and morphological traits. Totally 75 bell peppper genotypes were collected from the centrum and villages of Kırşehir province. For a total of 48 agronomic and morphological characteristics of pepper genotype, the characterization study of IPGRI according to the criteria of the International Union of Plant Protection Preservation (UPOV) were done made. As a result of the principal component analysis, total 11 main component axes were obtained and these axes represented 73.25% of the total variance. Genotypes were divided into 15 groups in dendrogram according to morphological and agronomic characteristics. The mean of the quantitative characteristics of each group was determined and it was determined which group or group was the difference between them. As a result of cluster analysis; D1, D20, D54, D67K, D43 and D39 coded genotypes were determined to be the most distant genotypes in terms of agronomic and morphological degree of relation. To conclude, with the identification of the genotypes of bell peppers in Kırşehir province, it will provide significant advantages in future pepper breeding studies as well as contributing to the formation of pepper database.
2
Lillywhite, Jay M., Jennifer E. Simonsen, and Mark E. Uchanski. "Spicy Pepper Consumption and Preferences in the United States." HortTechnology 23, no. 6 (December 2013): 868–76. http://dx.doi.org/10.21273/horttech.23.6.868.
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Little data are publicly available about U.S. spicy pepper (Capsicum sp.) consumers and their type-specific preferences. This research adds to the body of knowledge surrounding the demand side of the U.S. spicy pepper market by providing exploratory data to examine U.S. consumer preferences as they relate to seven common spicy pepper types: cayenne (Capsicum annuum), habañero (Capsicum chinense), jalapeño (C. annuum), New Mexico-type long green and red (C. annuum), paprika (C. annuum), poblano/ancho (C. annuum), and serrano (C. annuum) peppers. Data were collected using an online panel survey of 1104 consumers. Results suggest that jalapeño peppers were the most popular fresh spicy pepper purchased by participating food consumers. Paprika powder, a relatively mild spicy pepper product, was the most widely-consumed dried or ground pepper of the seven studied. Women appear more likely to be non-likers of spicy foods than men (P ≤ 0.05). Responses of this survey group suggest that many consumers enjoy spicy peppers and that consumption varies by pepper type. Finally, the most popular pepper types do not necessarily appear to be the “hottest” or “mildest” of those available in the market.
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Gruber, Gisele Karina, Bianca de Oliveira Lima, Luana Marcele Chiarello, Marcel Jefferson Gonçalves, and Vanderleia Botton. "Functional and nutritional properties of chilli sauce." Brazilian Journal of Development 8, no. 9 (September 26, 2022): 64065–80. http://dx.doi.org/10.34117/bjdv8n9-244.
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Pepper is a functional food due to is capsaicin or piperine, minerals, vitamins, phenolic acids and flavonoids. Peppers are classified according to their characteristics, such as stinging, color, size and flavor. The consumption of peppers is related pungency sensation and to the benefits to human health, as they are a source of vitamins and have nutritional and antioxidant properties that can have a significant impact on diseases. Pepper crops present problems, as pests and irrigation, which are frequently reported. The objective of this work was to report the panorama of the chili pepper sauce production process, finding regarding beneficial on properties of pepper and discuss its several forms of sold, pepper cultivation and beneficial effects and disadvantage of pepper consume.
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RIZZATTI, Ivanise Maria, Cristiane MARANGON, and Bianca SCHVEITZRT. "DETERMINATION OF THE MACRO AND MICRONUTRIENTS OF PEPER CAPSICUM SSP CULTIVATED IN RORAIMA." Periódico Tchê Química 14, no. 27 (January 20, 2017): 177–85. http://dx.doi.org/10.52571/ptq.v14.n27.2017.177_periodico27_pgs_177_185.pdf.
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The objective of this article was to determine the macro and micronutrients in four species peppers cultivated in Roraima: Capsicum chinense Jacq. (Fish-eye peppers true and false, Spur cock, Murici, Eye mutum, Murupi, smelling pepper, Roxinha, Chilli, Sapucaia, and others), Capsicum frutescens (pepper malagueta), Capsicum annuum (bell peppers) e Capsicum baccatum v. pendulem Wild (Lady's finger and basking Hat), they were collected in two fairs of Boa Vista and the Lower Rio Branco region, county of Caracaraí. Peppers are widely consumed in the state, however, there are no studies on the mineral composition. Were determined P (phosphorus) and B (boron) Spectrometry Ultraviolet Visible, the Ca (Calcium), K (potassium), Mg (magnesium), Fe (iron), Mn (manganese), Cu (copper) and Zn (zinc) by Atomic Absorption Spectrometry and N (nitrogen) Kjeldahl. In two peppers of the same species (C. chinense) were found high concentrations of Mn (pepper Murici) and Mg (pepper Roxinha) when compared to the other analyzed peppers.
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NAS, Yahya, and Hülya İLBİ. "Determination of Genetic Diversity in Banana and Bell Pepper Lines Using Molecular Markers." Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi 8, no. 2 (August 22, 2022): 234–44. http://dx.doi.org/10.24180/ijaws.1098482.
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Successful hybrid cultivar breeding is depend on the high genetic diversity of the plant sources, as well as the homozygous and genetically distant lines requiring hybridization. The aim of this study is to determine the genetic distance between the inbred lines of pepper (Capsicum annuum L.) in order to increase efficacy of the breeding program. In this study, the genetic distances between the inbred lines of 44 bell peppers and 35 banana peppers were investigated using the SRAP (Sequence Related Amplified Polymorphism) markers. Based on pattern scores, dendrograms were produced by the UPGMA (unweighted pair-group method of mathematical averages method). Out of the 71 primer combinations tested, 50 combinations revealed polymorphisms among the banana pepper lines, and a total of 123 polymorphic bands were obtained. In the bell pepper lines, 24 SRAP primer combinations were tested and 15 combinations had 25 polymorphic bands. Based on the UPGMA cluster analysis, the pepper lines divided into groups as bell peppers and banana peppers. While the genetic similarity among the banana pepper lines varied between 0.62 and 0.98, the genetic similarity among the bell pepper lines varied between 0.54 and 1.00. As a result, it can be stated that the SRAP markers can be used successfully for determining the genetic distances of the pepper inbred lines thus will help the breeding programme.
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Febrianti, Annisa, Ganea Qorry Aina, and Eka Farpina. "Determination of Vitamin C and ß-Carotene Levels in Several Types of Chili (Capsicum sp) Using UV-Vis Spectrophotometry Method." Formosa Journal of Science and Technology 1, no. 8 (December 22, 2022): 1129–42. http://dx.doi.org/10.55927/fjst.v1i8.1949.
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Chili is a type of food that is rich in nutrition. There are quite a number of types of chili on the market, but in this study samples of red peppers, yellow peppers, green peppers, red shypoon chili peppers, and green santika chili peppers were used which had not been studied before using the UV-Vis spectrophotometry method. The purpose of this study was to describe the levels of vitamin C and β-carotene in several types of chili (Capsicum sp). This type of research is descriptive. The samples studied were 5 samples with the UV-Vis Spectrophotometry method. The data analysis used was Univariate analysis. The results showed that all samples contained levels of vitamin C and β-carotene with the results of vitamin C levels: red peppers (13.206 mg/g), yellow peppers (11.164 mg/g), red shypoon chili peppers (8.668 mg/g), paprika green chili (4.422 mg/g), green santika cayenne pepper (1.568 mg/g), β-carotene levels: red shypoon cayenne pepper (2.13 mg/g), yellow bell pepper (1.91 mg/g), paprika red (1.16 mg/g), green peppers (0.44 mg/g), green santika cayenne pepper (0.32 mg/g).
7
Guerra, Marcos, Rosa María Gómez, Miguel Ángel Sanz, Álvaro Rodríguez-González, and Pedro Antonio Casquero. "Effect of Fruit Weight and Fruit Locule Number in Bell Pepper on Industrial Waste and Quality of Roasted Pepper." Horticulturae 8, no. 5 (May 19, 2022): 455. http://dx.doi.org/10.3390/horticulturae8050455.
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Bell pepper (Capsicum annuum L.), one of the most consumed vegetables worldwide, shows great differences between its diverse varieties. These differences affect the fruit type, size and shape. Food preservation techniques prolong the availability of sweet pepper. Roasted pepper is a product marketed with the European recognition of Protected Geographical Indication ‘Pimiento Asado del Bierzo’. The objective of this work was to analyse the effect of the fruit weight and fruit locule number of the industrial fresh pepper on quality and roasted pepper yield. Large trilocular fruits and large tetralocular fruits reached higher roast yield and uniformity than small trilocular fruits. Regardless of fruit locule number and fruit weight, the overall quality of all the samples of roasted pepper was categorised as very good. Large tetralocular and large trilocular fruits are the most appropriate peppers for industrial purposes, whereas small trilocular fruits should be intended for the fresh product market. This easy method of sorting bell pepper fruit attending to fruit weight will decrease the amount of pepper waste in the industrial roasting process (around 18%), while maintaining the high overall quality of the final product. Moreover, the faster peeling of large peppers will also contribute to increasing the productivity of the industrial processing of roasted pepper.
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Atmaja, Eddy Jajang Jaya, and Iwan Setiawan. "The Impact of Pepper Prices Falling on the Desire and Intensity of Pepper Cultivation in Bangka Belitung Islands." JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian 7, no. 1 (January 19, 2022): 1. http://dx.doi.org/10.37149/jia.v7i1.18290.
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The pepper prices have kept falling since 2015, but farmers still cultivate pepper in Bangka Belitung Province. However, the impact of pepper prices falling on the Farmer' desires and intensity of pepper cultivation has never been known yet. This research was conducted to find out farmers' desire to cultivate pepper and to know the intensity of pepper cultivating caused by pepper price falling. The research survey methods were held for six months from May to November 2020 in six regions in the Province of Bangka Belitung. The survey method analyzes falling pepper prices' impact on the Farmer's desires and pepper cultivation intensity. The data is collected from six districts of Bangka Belitung Islands by involving 180 samples. The location of the research setting is purposive. The total sampling in each region was 30 farmers, so the sampling in six areas was 180 farmers. All data were analyzed using descriptive analysis. In Bangka Belitung Province, primarily farmers 35,5 – 47,5 years old and most educated elementary school thinking that their pepper production would fulfill their basic needs. Even most farmers (83 percent) think confident in 2020, but the decline in pepper price makes most of them reluctant to cultivate pepper. This study indicates that farmers who reach the age of 47,5 keep losing their involvement in pepper farming. Regardless, most farmers (83 percent) say optimistic in one and two years. The pepper prices would be increased from 2020, but the falling of pepper affected half of the farmers not willing to cultivate peppers. Palm oil, rubber, and cassava were the selection to replace peppers. These plants have more advantages for farmers because pests and diseases not like pepper are challenging to cultivate. If the prices of pepper increase, the farmers will produce again. Pepper prices keep falling, regardless of the Government's efforts to recapture the popularity of Lada Bangka (Muntok White Pepper, MWP). This falling pepper price continues to cause the decreasing of farmers' desire and intensity in cultivating pepper. Through all this research, recommended to Government not only gave significant helping as production facilities and quality seeds, but to give also certainty for buying and pepper prices profitable and reasonable for farmers as producer pepper in Bangka Belitung Province.
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Huang, Chuang, Peixia Sun, Shuang Yu, Genying Fu, Qin Deng, Zhiwei Wang, and Shanhan Cheng. "Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome." International Journal of Molecular Sciences 24, no. 9 (April 26, 2023): 7901. http://dx.doi.org/10.3390/ijms24097901.
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Aroma is a crucial attribute affecting the quality of pepper and its processed products, which has significant commercial value. However, little is known about the composition of volatile aroma compounds (VACs) in pepper fruits and their potential molecular regulatory mechanisms. In this study, HS-SPME-GC-MS combined with transcriptome sequencing is used to analyze the composition and formation mechanism of VACs in different kinds and development stages of pepper fruits. The results showed that 149 VACs, such as esters, alcohols, aldehydes, and terpenoids, were identified from 4 varieties and 3 development stages, and there were significant quantitative differences among different samples. Volatile esters were the most important aroma components in pepper fruits. PCA analysis showed that pepper fruits of different developmental stages had significantly different marker aroma compounds, which may be an important provider of pepper’s characteristic aroma. Transcriptome analysis showed that many differential genes (DEGs) were enriched in the metabolic pathways related to the synthesis of VACs, such as fatty acids, amino acids, MVA, and MEP in pepper fruits. In addition, we identified a large number of differential transcription factors (TFs) that may regulate the synthesis of VACs. Combined analysis of differential aroma metabolites and DEGs identified two co-expression network modules highly correlated with the relative content of VACs in pepper fruit. This study confirmed the basic information on the changes of VACs in the fruits of several Chinese spicy peppers at different stages of development, screened out the characteristic aroma components of different varieties, and revealed the molecular mechanism of aroma formation, providing a valuable reference for the quality breeding of pepper.
10
Ranwala, N. K. D., K. Brock, C. L. Ray, K. Greene, and D. R. Decoteau. "Alternative Crop-growing Strategies: Use of Winter Cover Crops on Bell Pepper Production." HortScience 32, no. 3 (June 1997): 465A—465. http://dx.doi.org/10.21273/hortsci.32.3.465a.
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The effects of two winter cover crops, rye and crimson clover, on bell pepper yield were studied. Cover crops were planted in fall and incorporated into the soil prior to bell pepper planting. Both cover crops increased the marketable number and weight of bell peppers, and reduced the cull number of bell peppers compared to fallow (control) treatment. Delaying the harvest increased the marketable yield in both cover crops. Since there was no difference in bell pepper yield between two cover crops, both cover crops can be used effectively for bell pepper production. Use of cover crops may reduce the production costs and harmful effects on the environment by reducing chemical dependency, and increase the crop yield.
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Santillano-Cázares, Jesús, Cristina Ruiz-Alvarado, Alejandro García-López, Isabel Escobosa-García, Víctor Cárdenas-Salazar, Antonio Morales-Maza, and Fidel Núñez-Ramírez. "Assessment of Intercropping and Plastic Mulch as Tools to Manage Heat Stress, Productivity and Quality of Jalapeño Pepper." Agronomy 8, no. 12 (December 18, 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: jalapeño peppers grown on bare soil (BS); on bare soil intercropped with corn (BS+IC); on plastic mulch (PMu); and on plastic mulch intercropped with corn (PMu+IC). The response variables measured were yield, fruit quality attributes, microclimatic variables, and morphology of the pepper crop. PMu treatment produced the tallest pepper plants and yields, while the BS+IC treatment produced the smallest plants and the lowest yields. A possible explanation for the higher biomass and crop yield of the PMu treatment is the lack of competition from corn and the effect of plastic mulching in reducing soil salinity. It is concluded that competition from corn on jalapeño pepper dramatically affected the pepper’s productivity, particularly under high soil salinity and extremely high temperature conditions.
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Widura Ritonga, Arya, Muhamad Syukur, Sriani Sujiprihati, and Arif Rahman Hakim. "Evaluasi Pertumbuhan dan Daya Hasil Empat Belas Cabai Hibrida." Comm. Horticulturae Journal 1, no. 1 (August 7, 2017): 20. http://dx.doi.org/10.29244/chj.1.1.20-25.
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Planting chili pepper hybrid varieties offers an alternative strategy to fill the needs of chili pepper in Indonesia. Theaim of the experiment was to evaluate and select fourteen chili pepper hybrids thus obtained chili peppers hybrid potential to be released as hybrid varieties. The experimental design was used Randomized Complete Block Design (RCBD) with one factor and three replications. Plant materials consist of fourteen chili pepper hybrid and one commercial hybrid of chili pepper. IPB CH-I produced higher selection index value than commercial hybrid of chili pepper. The IPB CH-I was potential to be released as hybrid variety of chili pepper.Keywords: hybrid varieties, selection, selection index
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Nguyen, Le Kim Phung, Thi Hong Nhung Nguyen, Tran Kim Tien Nguyen, Ngoc Phuong Nguyen, Quang Minh Bui, and Minh Tuan Le. "Determination of Piperine contents in pepper in Kon Tum province by UV-Vis spectroscopy method." Ministry of Science and Technology, Vietnam 64, no. 1 (January 25, 2022): 5–9. http://dx.doi.org/10.31276/vjst.64(1).05-09.
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Piperine is the most major alkaloid in pepper. It plays an important role in determining the value of pepper. Piperine content was extracted by the Soxhlet extraction method for 3.5 hours and measured at 343 nm by an UV-Vis molecular absorption spectrophotometer. After surveying, the repeatability of green and black pepper samples was from 1.76 to 2.07% and from 3.79 to 4.85%, respectively, and the laboratory’s reproducibility was from 2.0 to 2.24% for green pepper and from 3.81 to 5.48% for black pepper, the recovery was from 87.2 to 91.4% for green pepper and from 84.4 to 89.2% for black pepper. Results showed that the Piperine content in green pepper samples was from 5.23 to 10.2% and 0.77 to 5.31% for black peper.
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Akcay, Furkan, Aysegul Besir, and Fehmi Yazici. "Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1 (June 1, 2020): 79–87. http://dx.doi.org/10.2478/aucft-2020-0007.
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AbstractCayenne peppers (Capsicum annuum L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical characteristics, antioxidant and phenolic capacity, counts of Streptococcus, Lactobacillus, yeast, moulds and coliforms, sensory and volatile compounds analysis were performed. Ayran samples with powdered peppers had significantly higher antioxidant and total phenolic contents than the ayrans with sliced pepper. Pepper addition increased Lactobacillus and Streptococcus counts compared to control ayrans. The dominant bacteria during the storage period (7.61-8.88 log CFU/ml) was Streptococcus. Panelists rated flavour, texture, appearance and color properties of ayran samples with sliced pepper similar to control samples. Ayran samples with 15% sliced peppers had the maximum overall scores.
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Mares-Quiñones, María Daniela, and Juan Ignacio Valiente-Banuet. "Horticultural Aspects for the Cultivated Production of Piquin Peppers (Capsicum annuum L. var. glabriusculum)—A Review." HortScience 54, no. 1 (January 2019): 70–75. http://dx.doi.org/10.21273/hortsci13451-18.
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Piquin pepper [Capsicum annuum L. var. glabriusculum (Dunal) Heiser and Pickergill] is a semidomesticated pepper with high commercial value and wide applications as fresh or processed products. Piquin pepper plants have been difficult to domesticate and cultivate because of low seed germination, genetic and morphologic variability, insect and disease susceptibility, and limited environmental physiology information. Currently, seed sterility is no longer considered a limiting factor as hormonal, chemical, and thermal treatments have been developed to overcome seed dormancy. In vitro propagation (primarily by direct organogenesis) is still not reliable for seedling production. Cropping systems of piquin pepper plants include traditional methods such as agroforestry and full sunlight, and under protected horticulture conditions, mainly shade nets. Shade levels and water availability affect yield and vegetative growth. Piquin pepper plants can be grown under diverse geographic and edaphic conditions. Nutrition and fertilization studies are limited. Biotic stresses that can cause economic damage to piquin pepper plants include most that affect other pepper cultivars. Piquin pepper is also considered an important genetic resource as it reports resistance to some viral groups, which could be used for genetic improvement of other cultivated peppers. Current research needs involve the development of dependable plant materials (cultivated varieties) with reduced labor needs, particularly during the harvest period. In addition, research is needed to reduce the susceptibility of piquin pepper plants to other plant diseases. This review presents an analysis of the aspects related to the production of piquin peppers under cultivated conditions.
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Marshall, Dale E., and Roger C. Brook. "Reducing Bell Pepper Bruising during Postharvest Handling." HortScience 32, no. 3 (June 1997): 522D—522. http://dx.doi.org/10.21273/hortsci.32.3.522d.
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Green bell pepper is a popular vegetable in the United States. Michigan is the 5th-leading production area, producing 480,000 cwt of green bell peppers in 1994. The tender skin of the green bell pepper covers a crisp, fragile flesh that is easily bruised, cracked, or crushed. During commercial harvest and postharvest handling operations, bell peppers undergo several transfers, each of which has the potential for causing mechanical injury to the pepper fruit. These mechanical injuries include abrasions, cuts, punctures, and bruises. Mechanical injuries and bruises are defects that affect the market grade of the peppers, and may reduce pepper quality and subsequent shipping life. The impacts occurring in a pepper field and on a Michigan packing line were measured using an Instrumented Sphere. Field tests attempted to duplicate how pickers harvest bell peppers into 5-gal pails and empty them into empty wooden tote boxes. Other tests were on an entire packing line. Most bruising on packing lines occurred at the transfers between different pieces of equipment when the peppers fell or were propelled from conveyors onto uncushioned metal plates or rollers. Several transfer points were identified as areas where much of the mechanical damage occurred and improvements were suggested to the packer. Bell peppers were found to bruise on their shoulders; therefore, shoulder bruises may be used as an indicator of injury. The major problems with packing lines were excessive height differences between line components, lack of control of rolling velocity, and lack of cushioning on hard surfaces.
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Maroga, Gludia M., Puffy Soundy, and Dharini Sivakumar. "Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments." Foods 8, no. 9 (August 23, 2019): 359. http://dx.doi.org/10.3390/foods8090359.
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The influence of emitting diode (LED) treatments for 8 h per day on functional quality of three types of fresh-cut sweet peppers (yellow, red, and green) were investigated after 3, 7, 11, and 14 days postharvest storage on the market shelf at 7 °C. Red LED light (660 nm, 150 μmol m−2 s−1) reduced weight loss to commercially acceptable level levels (≤2.0%) in fresh-cuts of yellow and green sweet peppers at 7 and 11 d, respectively. Blue LED light (450 nm, 100 μmol m−2 s−1) maintained weight loss acceptable for marketing in red fresh-cut sweet peppers up to 11 d. Highest marketability with minimum changes in color difference (∆E) and functional compounds (total phenols, ascorbic acid content, and antioxidant activity) were obtained in yellow and green sweet pepper fresh-cuts exposed to red LED light up to 7 and 11 d, respectively, and for red sweet pepper fresh-cuts exposed to blue LED light for 11 d. Red LED light maintained the highest concentrations of β carotene, chlorophyll, and lycopene in yellow, green, and red sweet pepper fresh-cuts up to 7 d. Similarly, blue LED light showed the highest increase in lycopene concentrations for red sweet pepper fresh-cuts up to 7 d. Red LED (yellow and green sweet peppers) and blue LED (red sweet pepper) lights maintained phenolic compounds by increasing phenylalanine ammonia lyase activity. Thus, the results indicate a new approach to improve functional compounds of different types of fresh-cut sweet pepper.
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Yildirim, Ismet. "The Efficacy of Nature-Friendly Chemicals Eugenol and Sodium Bicarbonate against Post-Harvest Botrytis cinerea in Two Pepper Cultivars." International Journal of Agriculture and Biology 25, no. 05 (May 1, 2021): 1126–30. http://dx.doi.org/10.17957/ijab/15.1772.
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Grey mold, caused by Botrytis cinerea, is the most important pre-harvest and post-harvest disease of pepper. The disease leads to huge losses in quality and yield of pepper. Synthetic fungicides should not be used because of their harmful residues in the fruits postharvest. Hence, alternative chemicals have gained more importance for human health now-a-days. In this study, the postharvest effectiveness of eugenol and sodium bicarbonate (NaHCO3) to B. cinerea was determined on two pepper varieties, ‘Demre’ and ‘Charleston’ obtained from pepper fields in Çanakkale. In essay the Eugenol was used at dosages of 0.75 and 1.5%, while sodium bicarbonate was used at dosages of 0.5 and 1.0%. Pepper varieties ‘Demre’ and ‘Charleston’ showed significantly different sensitivities against grey mold disease (P < 0.01), and this case reflected also to the efficacies of alternative chemicals. During eight days of storage, Charleston was more sensitive to B. cinerea than ‘Demre’ peppers. NaHCO3 at high dosage (1.0%) completely inhibited the disease on ‘Charleston’ and ‘Demre’ peppers. The lower dose of NaHCO3 (i.e., 0.5%) was also highly effective in ‘Demre’ (providing 95% reduction in the disease) but its efficacy was a little lower for ‘Charleston’ variety (84%). Efficacy (83.7%) of eugenol at dosage of 1.5% to B. cinerea on 'Demre' was found to be like NaHCO3 at dosage 0.5% on ‘Charleston’ peppers. Alternative chemicals had no adverse effects on pepper varieties. It is concluded that both tested nature-friendly chemicals (Eugenol and sodium bicarbonate) could be used (postharvest) against to B. cinerea on peppers. © 2021 Friends Science Publishers
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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 (September 29, 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. Subsequently, machine-harvested hot peppers were classified into five groups (marketable, damaged, lost, unharvested, and twigged hot pepper), depending on their postharvest status. The average weight ratio of each group was then calculated, after which statistical analyses were conducted. The effect of planting distance on mechanical harvesting was then analyzed by comparing the differences between each group’s average weight ratio and the total weight of hot pepper, which was simultaneously harvested mechanically at each planting distance. Results showed that the average weight ratio of marketable, unharvested, and twigged hot pepper improved as the planting distance increased. However, no effect on the average weight ratio of damaged and lost hot pepper was observed. The highest yield of marketable hot pepper was found at a planting distance of 40 cm, and the average weight ratio to the whole was lower than at 50 cm of planting distance. Thus, the most suitable planting distance for mechanical harvesting was 40 cm.
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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 (July 1, 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% hot or sweet red pepper provided adequate carotenoid accumulation in the fillet of the fish, that is, the desired colouration in the fish. Fish fed diets containing red peppers exhibited higher appearance and colour scores compared to control group (P<0.05). Irrespective of being hot or sweet, red pepper can be successfully used as an alternative natural carotenoid source in rainbow trout diets.
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Mohammad Salamatullah, Ahmad, Khizar Hayat, Fohad Mabood Husain, Mohammed Asif Ahmed, Shaista Arzoo, Mohammed Musaad Althbiti, Abdulhakeem Alzahrani, et al. "Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green (Capsicum annum L.))." Evidence-Based Complementary and Alternative Medicine 2022 (January 19, 2022): 1–11. http://dx.doi.org/10.1155/2022/7372101.
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Plants possessing various bioactive compounds and antioxidant components have gained enormous attention because of their efficacy in enhancing human health and nutrition. Peppers (Capsicum annuum L.), because of their color, flavor, and nutritional value, are considered as one of the most popular vegetables around the world. In the present investigation, the effect of different solvents extractions (methanol, ethanol, and water) and oven drying on the antioxidant and antimicrobial properties was studied of red, yellow, and green peppers. The green pepper water extract showed the highest total polyphenol content (30.15 mg GAE/g DW) followed by red pepper water extract (28.73 mg GAE/g DW) and yellow pepper water extract (27.68 mg GAE/g DW), respectively. The methanol extracts of all the pepper samples showed higher TPC as compared to the ethanol extract. A similar trend was observed with the total flavonoid content (TFC). The antioxidant assays (DPPH scavenging and reducing power) echoed the findings of TPC and TFC. In both antioxidant assays, the highest antioxidant activity was shown by the water extract of green pepper, which was followed by the water extract of red pepper and yellow pepper. Furthermore, all extracts were assessed for their potential antimicrobial activity against bacterial and fungal pathogens. Aqueous extracts of all three pepper samples exhibited slightly higher inhibition zones as compared to their corresponding ethanolic and methanolic extract. Minimum inhibitory concentration (MIC) values ranged from 0.5 to 8.0 mg/ml. The lowest MIC values ranging from 0.5 to 2.0 mg/ml concentration were recorded for aqueous extracts of green pepper. High-performance liquid chromatography (HPLC) analysis revealed tannic acid as the major phenolic compound in all three pepper samples. Thus, it is envisaged that the microwave drying/heating technique can improve the antioxidant and antimicrobial activity of the pepper.
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Labbé, R. M., R. Hilker, D. Gagnier, C. McCreary, G. A. P. Gibson, J. Fernández-Triana, P. G. Mason, and T. D. Gariepy. "Natural enemies ofAnthonomus eugenii(Coleoptera: Curculionidae) in Canada." Canadian Entomologist 150, no. 3 (March 2, 2018): 404–11. http://dx.doi.org/10.4039/tce.2018.3.
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AbstractThe pepper weevil,Anthonomus eugeniiCano (Coleoptera: Curculionidae), is the most important pest of pepper (CapsicumLinnaeus; Solanaceae) crops in North America. Native to Mexico, the southern United States of America, and Central America, it is intercepted in Canada when peppers are imported to supplement domestic production. Given the proximity of greenhouse and field production to packing facilities, this pest poses a serious risk to the cultivation of peppers in Canada. Once established, it is difficult to control because immature stages of the weevil are protected within the pepper fruit. As such, chemical control targeting these life stages is not effective, and other strategies, including biological control, may prove useful. To explore the potential for biological control options to manage the pepper weevil in areas at risk in Canada, natural enemy surveys were conducted in southern Ontario following the reports of transient, localised field populations in 2016. Parasitoids belonging to three Hymenoptera families including Pteromalidae (Jaliscoa hunteriCrawford,Pteromalus anthonomiAshmead), Eupelmidae (Eupelmus pulchricepsCameron), and Braconidae (NealiolusMason species,BraconFabricius species) were reared from infested field-collected pepper fruits. Together, these new natural enemy records could facilitate the exploration and development of novel agents for the biological control of the pepper weevil.
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Won, Kang-Hee, Sung-il Park, Jisun Choi, Hyun Hee Kim, Byoung-Cheorl Kang, and Hyeran Kim. "A Reliable Regeneration Method in Genome-Editable Bell Pepper ‘Dempsey’." Horticulturae 7, no. 9 (September 16, 2021): 317. http://dx.doi.org/10.3390/horticulturae7090317.
Full textAbstract:
A reliable regeneration technique is critical for the improvement of pepper traits in the genome editing era. Recently, we reported that peppers were successfully and specifically edited using CRISPR tools, CRISPR/Cas9 and CRISPR/Cas12a (LbCpf1). Although genome-editing tools can be applied to modify peppers at the cellular level, feasible pepper regeneration techniques have not been developed. Therefore, we studied a pepper regeneration protocol for Capsicum annuum L. ‘Dempsey’, a bell pepper species that has been proven to be genome-editable. Three explant types were used in this study, including the first leaves, cotyledons and hypocotyls of pepper seedlings. The shoot buds of the tested explants were produced using 8 mg/L 6-benzylaminopurine (BAP)- and 6 mg/L indole-3-acetic acid (IAA)-containing shoot induction medium (SIM). The first leaves of the ‘Dempsey’ seedlings showed an average shooting rate of 69.8%, whereas the hypocotyls and cotyledons had approximately 25.5% and 19.5% shooting rates, respectively. The regenerated ‘Dempsey’ plants exhibited no alterations in fruit and fertile seed phenotypes. Furthermore, the parent ‘Dempsey’ and progenies of the regenerants were cytogenetically stable with the same chromosome numbers (2n = 24). Therefore, this regeneration protocol enables the precise molecular breeding of ‘Dempsey’ peppers when coupled with CRISPR tools.
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Frank, Chris, Eric Simonne, Robert Nelson, Amarat Simonne, and Bridget Behe. "427 Factors Determining Consumer Preferences for Colored Bell Pepper." HortScience 34, no. 3 (June 1999): 518A—518. http://dx.doi.org/10.21273/hortsci.34.3.518a.
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Most bell peppers produced and consumed in the United States are green in color. However, red, yellow, orange, brown, white, black, and purple bell pepper are also available. While bell pepper consumption has been increasing in the past 10 years, limited information is available on how color, retail price, and vitamin C influence consumer behavior. A conjoint analysis of 436 consumer responses showed that color (75%) and retail price (23%) were more important than vitamin C (3%) in shaping consumer purchase decision. Six consumer segments were identified. Segments II to V preferred green bell pepper, while segments I and VI favored the orange and brown color, respectively. Demographic variables were not good predictors of segment membership. However, previous purchases of bell pepper significantly affected the probability of membership in at least one segment. These results suggest that while green is the preferred color, a market exists for orange, red, and yellow peppers. Results on price sensitivity suggest that profits at the retail level are likely to increase by increasing the price of green peppers, and decresing that of the colored ones.
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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 preferred pepper type in Serbia is kapia, while the bell pepper is the second chosen type. Also, it was revealed that the most favourite colour of pepper fruit is red. There is a tendency for higher importance of fruit type rather than fruit colour. The highest percentage of hot pepper consumers prefers medium hot peppers. The obtained trend shows that women generally prefer less spicy pepper fruits than men.
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Rodríguez-Alvarado, G., S. Fernandez-Pavia, R. Creamer, and C. Liddell. "Pepper mottle virus Causing Disease in Chile Peppers in Southern New Mexico." Plant Disease 86, no. 6 (June 2002): 603–5. http://dx.doi.org/10.1094/pdis.2002.86.6.603.
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The primary pepper producing areas of southern New Mexico were surveyed to identify the viruses causing severe disease in chile peppers over a 2-year period. The survey included weeds commonly found in and around pepper fields. Using indirect enzyme-linked immunosorbent assay (ELISA), Pepper mottle virus (PepMoV) was associated with plants showing mosaic and distortion of foliage and fruit deformation. PepMoV and Cucumber mosaic virus (CMV) were determined based on ELISA to be infecting chile peppers and weeds singly or in combination. Four perennial plant species were infected with PepMoV and CMV, including Solanum elaeagnifolium (silverleaf nightshade), Convolvulus arvensis (field bindweed), and Chamysuraces sp. (small groundcherry), which had not previously been identified as hosts for PepMoV. Some peppers and weeds surveyed were also infected at a lower level by several other plant viruses.
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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 (April 10, 2021): 3921. http://dx.doi.org/10.3390/ijms22083921.
Full textAbstract:
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 Dempsey were chosen in this study. Agrobacterium tumefaciens GV3101 induced the highest number of calli in cv. Dempsey. All three strains generated similar numbers of calli for cv. CM334. We optimized a suitable concentration of phosphinothricin (PPT) to select a CRISPR/Cas9 binary vector (pBAtC) for both pepper types. Finally, we screened transformed calli for PPT resistance (1 and 5 mg/L PPT for cv. CM334 and Dempsey, respectively). These selected calli showed different indel frequencies from the non-transformed calli. However, the primary indel pattern was consistent with a 1-bp deletion at the target locus of the C. annuumMLO gene (CaMLO2). These results demonstrate the different sensitivity between cv. CM334 and Dempsey to A. tumefaciens-mediated callus induction, and a differential selection pressure of PPT via pBAtC binary vector.
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Lillywhite, Jay, and Sunshine Tso. "Consumers within the Spicy Pepper Supply Chain." Agronomy 11, no. 10 (October 11, 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. consumers.
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Lee, BongKi, DongHwan Kam, ByeongRo Min, JiHo Hwa, and SeBu Oh. "A Vision Servo System for Automated Harvest of Sweet Pepper in Korean Greenhouse Environment." Applied Sciences 9, no. 12 (June 12, 2019): 2395. http://dx.doi.org/10.3390/app9122395.
Full textAbstract:
Recently, farmers of sweet pepper suffer from the increase of its unit production costs due to the rise of labor costs. The rise of unit production costs of sweet pepper, on the other hand, decreases its productivity and causes the lack of its farming expertise, thus resulting in the quality degradation of products. In this regard, it is necessary to introduce an automated robot harvest system into the farming of sweet pepper. In this study, the authors developed an image-based closed-loop control system (a vision servo system) and an automated sweet pepper harvesting robot system and then carried out experiments to verify its efficiency. The working area of the manipulator that detects products through an imaging sensor in the farming environment of sweet pepper, decides whether to harvest it or not, and then informs the location of the product to the control center, which is set up at the distance scope of 350~600 mm from the center of the system and 1000 mm vertically. In order to confirm the performance of the sweet pepper recognition in this study, 269 sweet pepper images were used to extract fruits. Of 269 sweet pepper images, 82.16% were recognized successfully. The harvesting experiment of the system developed in this study was carried out with 100 sweet peppers. The result of experiment with 100 sweet peppers presents the fact that its approach rate to peduncle is about 86.7%, and via four sessions of repetitive harvest experiment it achieves a maximal 70% harvest rate, and its average time of harvest is 51.1 s.
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Adeyeye, A., AI Salami-Adeniyi, and WK Sulaiman. "Comparative study of the nutritional characteristics and fatty acid profiles of the seeds and seed oils of sweet, bell and bird varieties of pepper (capsicum species)." International Journal of Advanced Chemistry 9, no. 2 (October 16, 2021): 141. http://dx.doi.org/10.14419/ijac.v9i2.31719.
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The proximate compositions of the seeds and fatty acid contents of the seed oils of the three varieties of Capsicum (pepper) species fruits – sweet, bell and bird pepper – have been determined using standard AOAC methods. Their proximate compositions gave moisture contents as 82.54%, 83.32% and 84.74% for bird, sweet and bell peppers respectively. Other proximate values in the various pepper samples ranged as follows: crude fat 1.52%–2.21%, crude protein 2.64%–3.51%, crude fibre 2.72%–4.71%, ash contents 1.62%–3.03% and carbohydrate contents 4.52–6.96%. The order of abundance of the fatty acids were linoleic > oleic > stearic > palmitic in each sample. All the other fatty acids, except myristic acid in bell pepper seed oil, had values lower than 1.00% in all samples. The total unsaturated fatty acids predominated the total saturated ones with values ranging from 79.23% in bird pepper to 82.33% in bell pepper. The total polyunsaturated fatty acids ranged from 57.80% in sweet pepper to 66.50% in bell pepper while the total essential fatty acids ranged from 57.78% in sweet pepper to 66.00% in bell pepper. The total unsaturated/saturated (P/S) ratio was highest in bell pepper, making it the most nutritionally useful of them all.
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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 (November 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, vitamin C. Comprehensive assessment of 8 varieties of sweet peppers and 5 varieties of hot peppers identified the varieties Spartak, Kvazar and Pleiades (sweet pepper) and varieties G-1713 and Debut (hot pepper), which have high yields, marketability, vitamin value and suitability for processing into functional products. In breeding work, varieties of sweet pepper are of interest for use as sources of the main economically valuable traits: by yield – Spartak, Pleiades; by weight of fruits – Kvazar; pericarp wall thickness – Spartak, Kvazar; by the content of sugars and dry substances – Spartak, Biktash; by the content of vitamin C – Spartak, Biktash, Kvazar, Pleiades; hot pepper varieties: by yield – G-1713; by weight of fruits – Debut, Kozerog, G-1713; by the content of dry matter and vitamin C – Kozerog, G-1713; by vitamin C content – Debut.
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Kim, Min Jeong, Dae Won Kim, Ju Gyeong Kim, Youngjae Shin, Sung Keun Jung, and Young-Jun Kim. "Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.)." Antioxidants 10, no. 7 (June 30, 2021): 1062. http://dx.doi.org/10.3390/antiox10071062.
Full textAbstract:
Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potential. Pink peppers from Brazil (PPB), India (PPI), and Sri Lanka (PPS) had higher Hunter a* (redness) values and lower L* (lightness) and b* (yellowness) values than black pepper from Vietnam (BPV). Fructose and glucose were detected in PPB, PPI, and PPS, but not in BPV. PPB, PPI, and PPS had greater 2,2-diphenyl-1-picrylhydrazyl and 3-ethylbenzothiazoline-6-sulphonic acid radical scavenging stabilities and higher total phenolic contents than BPV. BPV had higher levels of piperine than the pink peppers. Gallic acid, protocatechuic acid, epicatechin, and p-coumaric acid were detected only in the three pink peppers. PPB significantly suppressed lipopolysaccharide-induced reactive oxygen species production with increased Nrf2 translocation from cytosol to nucleus and heme oxygenase-1 expression. PPB and PPS significantly suppressed lipopolysaccharide-induced nitrite production and nitric oxide synthase expression by suppressing phosphorylation of p38 without affecting cell viability. Additionally, PPB and PPS significantly suppressed ultraviolet B-induced cyclooxygenase-2 expression by affecting the phosphorylation of ERK1/2 without cell cytotoxicity. These results suggest that pink pepper is a potential nutraceutical against oxidative and inflammatory stress.
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Cvetković, Tanja, Jasmina Ranilović, and Stela Jokić. "Quality of Pepper Seed By-Products: A Review." Foods 11, no. 5 (March 3, 2022): 748. http://dx.doi.org/10.3390/foods11050748.
Full textAbstract:
Peppers are grown all around the world, usually for fresh consumption, as well as for the industrial production of different products. Pepper (Capsicum annuum L.) seeds are mostly considered a by-product. Recent investigations have shown that pepper seeds have the potential to be a valuable source of edible oil and fiber-rich flour and protein after processing. Pepper seed oil is a high-quality edible oil according to quality analysis (nutritional, chemical, sensory and antioxidant characteristics) and is suitable as an ingredient for use in the food and nonfood industries (pharmaceutical, chemical, cosmetic industries). The literature review presented in this paper revealed the high quality of two pepper seed by-products (pepper seed oil and pepper seed flour (Capsicum annuum L.)), which could guide the food industry toward new product development based on the circular bioeconomy.
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Villavicencio, Lucia E., and Sylvia M. Blankenship. "Characterization of Ethylene and CO2 Production, Ethylene Binding Sites, and 1-Aminocyclopropane-1-carboxylic Acid in Different Types of Peppers." HortScience 33, no. 3 (June 1998): 490b—490. http://dx.doi.org/10.21273/hortsci.33.3.490b.
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Peppers are very popular as a vegetable, ornamental, and spice. They have been classified as non-climacteric fruits, but some types of hot peppers have been reported as climacteric. Comparisons of ethylene and CO2 production, binding sites and 1-aminocyclopropane-1-carboxylic acid (ACC) content between pepper types were made. Experiments in both field and greenhouse conditions were conducted. Fruits were harvested at different stages of maturity. They were placed in jars at 27 °C and ethylene and respiration rate were determined by gas chromatography. All the variables studied showed differences among pepper types. These variations were more evident in wild types than in cultivated types. Variability in the results was also higher in wild types. When the same type of pepper grown in the greenhouse and in the field were compared, significant differences were evident. Differences in maturity patterns were observed among types. These results suggest that ripening patterns, ethylene production, respiration rates and ethylene binding sites are highly dependent on the type of pepper. Differences are also dependent upon the stage of maturity and should be taken in account when harvesting and storing pepper fruits.
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Pribadi, Ekwasita Rini, and Agus Wahyudi. "FARMING PRODUCTION COSTS AND RELATIVE COMPETITIVENESS OF INDONESIAN BLACK AND WHITE PEPPERS." Buletin Penelitian Tanaman Rempah dan Obat 32, no. 1 (August 27, 2021): 10. http://dx.doi.org/10.21082/bullittro.v32n1.2021.10-22.
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<p>Indonesia is one of the major pepper (Piper nigrum L.) producer countries in the world. The main pepper products are distinguished into black and white pepper. Each region has a tradition to produce each of the products and influencing cultivation practices and cost structure. This research was aimed to analyze the cost of productions of black and white pepper and their relative competitiveness to the pepper price at the farm level with conventional and improved cultivation practices. The survey methods were used to obtain the primary data from respondents selected with the snowball sampling method. Lampung and Bangka Belitung Islands were chosen to represent the black and white peppers of smallholders, respectively. The result showed that the farms with conventional cultivation practices did not have sustainable relative competitiveness, indicating higher production costs than the lowest prices received in the long term. On the other hand, relative competitiveness was relatively better in farms that implemented improved cultivation practices. Therefore, to achieve sustainable relative competitiveness, pepper farms should apply improved cultivation practices. The relative competitiveness of white pepper was better than black pepper because the productivity of white pepper was higher even though the production cost was also a little bit higher than black pepper.</p>
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Martínez-Ochoa, Natalia, David B. Langston, Stephen W. Mullis, and James T. Flanders. "First Report of Pepper mild mottle virus in Jalapeno Pepper in Georgia." Plant Health Progress 4, no. 1 (January 2003): 26. http://dx.doi.org/10.1094/php-2003-1223-01-hn.
Full textAbstract:
In October of 2002, an entire field of jalapeno pepper in Grady County, Georgia was affected by a virus-like disease. All fruit and leaf tissues and seed samples tested positive for Pepper mild mottle virus (PMMoV). Transmission through both seed and sap inoculation was confirmed under greenhouse conditions. This is the first report of seed-transmitted PMMoV affecting jalapeno peppers in Georgia. Accepted for publication 3 November 2003. Published 23 December 2003.
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Schroeder, Jill, Stephen H. Thomas, and Leigh Murray. "Yellow and Purple Nutsedge and Chile Peppers Host Southern Root-Knot Nematode." Weed Science 41, no. 1 (March 1993): 150–56. http://dx.doi.org/10.1017/s0043174500057738.
Full textAbstract:
Yellow and purple nutsedge and southern root-knot nematode are common pests in intensively managed chile pepper production. Greenhouse studies were conducted to identify relationships among nutsedge species, chile peppers, and root-knot nematode. All practical combinations of the plant species and nematodes were grown together in pots for 14 wk. Both nutsedges and root-knot nematode reduced chile pepper height over time with no interaction. Competition from purple nutsedge or either nutsedge species plus nematodes reduced chile pepper top weight more than yellow nutsedge or nematodes alone. All pest combinations reduced chile pepper root weight. Chile pepper and nematodes individually reduced rates of shoot production, as well as top and belowground weights of yellow and purple nutsedge. Chile pepper and purple and yellow nutsedge hosted root-knot nematode host race 3. Nematode egg production was greater on chile pepper roots than on either nutsedge species. Purple nutsedge growing with chile pepper increased nematode production g−1 of chile pepper root. Purple nutsedge grown with chile pepper was the most detrimental for chile pepper growth, but most efficient for maintaining the root-knot nematode population on the least amount of root biomass. Since root-knot nematode infests yellow and purple nutsedge, and few nematicides are available for nematode control, root-knot nematode cannot be managed with crop rotation if nutsedge is not controlled.
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Hruska, H. J., G. R. Cline, A. F. Silvernail, and K. Kaul. "399 Use of Conservation Tillage and Cover Crops for Sustainable Vegetable Production." HortScience 35, no. 3 (June 2000): 461E—461. http://dx.doi.org/10.21273/hortsci.35.3.461e.
Full textAbstract:
Research began in 1999 to examine sustainable production of bell peppers (Capsicum annuum L.) using conservation tillage and legume winter cover crops. Tillage treatments included conventional tillage, strip-tillage, and no-tillage, and winter covers consisted of hairy vetch (Vicia villosa Roth), winter rye (Secale cereale L.), and a vetch/rye biculture. Pepper yields following the rye winter cover crop were significantly reduced if inorganic N fertilizer was not supplied. However, following vetch, yields of peppers receiving no additional N were similar to yields obtained in treatments receiving the recommended rate of inorganic N fertilizer. Thus, vetch supplied sufficient N to peppers in terms of yields. Pepper yields following the biculture cover crop were intermediate between those obtained following vetch and rye. When weeds were controlled manually, pepper yields following biculture cover crops were similar among the three tillage treatments, indicating that no-tillage and strip-tillage could be used successfully if weeds were controlled. With no-tillage, yields were reduced without weed control but the reduction was less if twice the amount of residual cover crop surface mulch was used. Without manual weed control, pepper yields obtained using strip-tillage were reduced regardless of metolachlor herbicide application. It was concluded that a vetch winter cover crop could satisfy N requirements of peppers and that effective chemical or mechanical weed control methods need to be developed in order to grow peppers successfully using no-tillage or strip-tillage.
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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 (July 2018): 766–76. http://dx.doi.org/10.1094/mpmi-12-17-0312-r.
Full textAbstract:
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 investigated the evolution of these endornaviruses in different peppers including Capsicum annuum, C. chacoense, C. chinense, C. frutescens, C. baccutum, and C. pubescens using two fragments from the viral helicase (Hel) and RNA dependent RNA polymerase (RdRp) domains. In addition, using single nucleotide polymorphisms, we analyzed the pepper host populations and phylogenies. The endornaviruses phylogeny was correlated with its Capsicum species host. In this study, BPEV was limited to C. annuum species, and the RdRp and Hel phylogenies identified two clades that correlated with the host pungency. No C. annuum infected with CFEV 1 was found in this study, but the CFEV 1 RdRp fragment was recovered from C. chinense, C. frutescens, C. baccutum, and C. pubescens. Hence, during pepper speciation, the ancestor of CFEV 1 may have evolved as a new endornavirus, BPEV, in C. annuum peppers.
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Ichwan, N., F. S. Meliala, M. F. Ezra, M. B. Nainggolan, D. L. S. Nasution, and S. B. Daulay. "Water Consumption, Growth, Yield and Water Productivity for Pepper Plant." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012076. http://dx.doi.org/10.1088/1755-1315/977/1/012076.
Full textAbstract:
Abstract Irrigation is a costly activity, where the amount of water should be given as much as required. Pepper plant is a horticulture plant that literally needs water, and one of methods could be used the field capacity (FC) water content method as set point to watering pepper plant. The study aimed to determine peppers’ water consumption, to describe pepper growth and yield, and lastly to determine pepper’ water productivity. The result of the study showed that the pepper water consumption rate for FC, 75% FC, and 50% FC were 151 ml/day; 117 ml/day, and 93.4 ml/day, respectively. Secondly, plant height in FC was higher than the others treatment, the average of yield were 52.49 g, 42.35 g, and 29.23 g, respectively. Lastly, water productivity were 0.054 g/ml, 0.042 g/ml, and 0.008 g/ml, respectively. The conclusion of the study were pepper water consumption for FC higher than the others, however water productivity for FC and 75%FC were closely, furthermore, 50%FC not recommended to be implemented for pepper cultivation.
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Schroeder, Jill. "Late-Season Interference of Spurred Anoda in Chile Peppers." Weed Science 41, no. 2 (June 1993): 172–79. http://dx.doi.org/10.1017/s0043174500076025.
Full textAbstract:
Broadleaf weeds, including spurred anoda, emerge after direct-seeded chile peppers are thinned. Field experiments were conducted in 1989, 1990, and 1991 to determine the effect of spurred anoda density on green and red pepper yield, quality, and ease of hand harvest. Spurred anoda was established immediately after peppers were thinned at initial densities of 0, 3, 6, 12, 24, or 48 plants 9 m−1row. The 1991 experiment also evaluated the influence of delayed pepper thinning and concurrent spurred anoda establishment on the competitive effect of spurred anoda. Spurred anoda were beginning to flower at green harvest and senescing at red harvest regardless of planting date. Spurred anoda were taller and accumulated more biomass when planted at a pepper thinning stage of 10 cm compared to 20 cm. Spurred anoda that emerged after thinning peppers reduced yield and ease of harvest of green and red peppers but not the quality of green peppers. Yield reduction at the highest spurred anoda density was 31 to 49% and 12 to 27% when peppers were thinned at 10 or 20 cm, respectively. Yield reduction was smaller when peppers were thinned at 20 cm tall than 10 cm tall and appeared to be associated with reduced spurred anoda biomass. Time required to hand harvest 1 kg of green or red peppers increased as spurred anoda density increased when peppers were thinned at 10 cm.
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Kajiya, Katsuko, Hiroki Yamanouchi, Yurika Tanaka, Hiroka Hayashi, and Yuji Minami. "Capsicum Cultivated Under Adverse Conditions Produces High Concentrations of Antioxidants and Capsaicinoids." Journal of Agricultural Science 12, no. 2 (January 15, 2020): 1. http://dx.doi.org/10.5539/jas.v12n2p1.
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Growing crops in sabulous soil is challenging owing to limited oligotrophy and low water retention. Nonetheless, some plants adapt well, imparting favorable properties to the fruit. This study investigated the influence of sandy soil (southern Japan) on red pepper by assessing the levels of pungent components, antioxidant activity, and vascular endothelial function. Leaves and fruits of Habanero orange and Tabasco pepper, the two varieties most suitable for cultivation in sandy soil, were analyzed for size, color, and pungent component composition. Pungent components were detected in the seeds and placenta of fruits but not in leaves or flowers. Antioxidant activity and nitric oxide production in human vascular endothelial cells were evaluated to detect differences in functionality. Capsicum peppers cultivated in sandy soil exhibited higher levels of antioxidants than peppers cultivated under nutrient-rich conditions (control) and induced nitric oxide levels in vascular endothelial cells similar to control peppers. Especially Satsuma-Habanero orange peppers cultivated in sandy soil exhibited the highest antioxidant activity. The fruits from pepper plants cultivated in sabulous soil could be harvested for a significantly longer period and were slower to spoil than control peppers; therefore, Satsuma-Capsicum plants may be commercially viable in oligotrophic areas.
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Liu, Sixing, Mingmiao Liu, Yan Chai, Shuang Li, and Hong Miao. "Recognition and Location of Pepper Picking Based on Improved YOLOv5s and Depth Camera." Applied Engineering in Agriculture 39, no. 2 (2023): 179–85. http://dx.doi.org/10.13031/aea.15347.
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HighlightsAn improved YOLOv5s deep learning model was used to identify peppers in complex background.The deep-level features on 3D (O-XYZ) coordinate of peppers were extracted using RealSense depth camera.An image database set of pepper in different scenes was established.A pepper recognition and location system were constructed based on improved YOLOv5s network.The proposed method achieved a mean average precision of 95.6% and minimum depth error of 0.001 m.Abstract. In order to investigate the impact of different scenes on the recognition performance and obtain the location information of picking targets, the recognition and location system based on improved YOLOv5s network and RealSense depth camera was constructed in this study. An image database in different scenes was established including light intensity, occlusion and overlap degree of pepper. An improved YOLOv5s deep learning model with bidirectional feature pyramid network (BiFPN) was used for the deep feature extraction and high-precision detection of pepper, and the effects of different scenes on recognition accuracy of the model were studied. The results showed that mean average precision (mAP) of YOLOv5s model reached 0.956, which was respectively 6.1%, 9.3%, 44.4%, and 8.2% higher than that of YOLOv4, YOLOv3, YOLOv2, and Faster R-CNN model. The model had good robustness under daytime and evening scenes with the mAP value higher than 0.9. The detection accuracy of the model in the leaf occlusion scenes was better than that of fruit overlap. The detection error was 0.001m which could not affect the picking positioning precision when the Z value of three-dimensional coordinates (O-XYZ) of pepper was 0.2 m. The improved algorithm can accurately recognize and extract three-dimensional coordinates of pepper, which reduces the calculations by eliminating lots of duplicate and redundant prediction boxes and provides a reference for trajectory planning of pepper picking operation. Keywords: Different scenes, Pepper recognition and location, Picking operation, YOLOv5s.
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Ranwala, N. K. Damayanthi, Kathy Brock, Chris L. Ray, Katie Greene, and Dennis R. Decoteau. "Effects of Different Cover Crops on Sweet Corn and Bell Pepper Production." HortScience 32, no. 4 (July 1997): 601D—601. http://dx.doi.org/10.21273/hortsci.32.4.601d.
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Rye and crimson clover as winter cover crops and red clover as a companion crop were evaluated in sweet corn and bell pepper production systems in South Carolina. Winter cover crops were planted in fall and incorporated into the soil 3 weeks prior to planting vegetable crops. Red clover was overseeded with the vegetable crops. There were no significant differences among treatments for corn yield. Marketable number and weight of bell peppers were significantly higher in both winter cover crops compared to red clover and fallow (control) treatments. Number of cull peppers (smaller peppers than USDA grades) were lower in both cover crops compared to other treatments. Lack of response in red clover compared to the fallow treatment may be due to the lower emergence of red clover when used as a companion crop with bell pepper. Marketable bell pepper yield was higher in the late harvest compared to the early harvest in all the treatments.
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McGrath, M. T., N. Shishkoff, C. Bornt, and D. D. Moyer. "First Occurrence of Powdery Mildew Caused by Leveillula taurica on Pepper in New York." Plant Disease 85, no. 10 (October 2001): 1122. http://dx.doi.org/10.1094/pdis.2001.85.10.1122a.
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Powdery mildew was observed for the first time on pepper (Capsicum annuum L.) in western New York in August 1999 and on Long Island, NY, in August 2000. Infected plants were found in commercial fields planted with transplants from Georgia and Florida. Powdery mildew was not found in nearby commercial fields in either year, and it was not found in 2000 in western New York. Symptoms included white sporulation on the undersurfaces of leaves, causing yellow lesions on upper surfaces that turned necrotic and led to premature defoliation. The pathogen was confirmed to be Leveillula taurica (Lév.) G. Arnaud, a species complex that infects more than 1,000 plant species in 74 families, including pepper, tomato and eggplant. Only the Oidiopsis stage was found. Conidia were 47.3 to 74.3 μm × 10.5 to 20.3 μm (average 64.0 × 16.8 μm (N = 71). Symptoms were observed on all cultivars of bell and chili pepper in the Long Island field but not on tomato (Lycopersicon esculentum) and eggplant (Solanum melongena var. esculentum) in adjacent rows. Powdery mildew of pepper was first observed in North America in 1971 in southwest Florida (1). Symptoms were found on field-grown peppers in Florida in April 2001 at the time that transplants were being produced for New York. Considering the latent period is 18 to 21 days and symptoms tend to be initially subtle, diseased seedlings could easily go undetected. This disease is a problem on tomatoes and peppers in California (2), Arizona, Utah, and Nevada. Powdery mildew of pepper was reported in Puerto Rico in 1992, in Idaho on greenhouse-grown pepper in 1998, in north-central Mexico in 1998, and in both Canada and Oklahoma on greenhouse-grown pepper in 1999. Powdery mildew of peppers has not been seen in Connecticut, Massachusetts, New Jersey, North Carolina, or Ohio. References: (1) C. H. Blazquez. Phytopathology 66:1155, 1976. (2) R. F. Smith et al. Calif. Agric. 53:40, 1999.
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Kruawan, Sutiam, Pikuntong Hanchaiyaphum, Sarawut Sodawichit, Phiyada Janthakhat, Supawita Konglamjeak, Natthida Khiewbanyang, Thitipong Wutisart, and Bpantamars Phadungchob. "Effect of Extraction Solvent on Capsaicin Content of Chinda Peppers." Suan Sunandha Science and Technology Journal 9, no. 2 (November 17, 2022): 48–52. http://dx.doi.org/10.53848/ssstj.v9i2.233.
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Chinda pepper (Capsicum annuum L.) is classified as a large chili pepper that is an important economic crop of Thailand. The substance in the chili pepper responsible for its spicy taste is capsaicin. Presently, capsaicin in Chinda peppers has been extracted for use in food and medical products. This research compared the capsaicin content from dried Chinda peppers in four different solvents: H2O, acetone, ethanol (95% v/v), and a binary solvent of acetone and water at a ratio of 1:1 v/v. For all treatments, the ratio of chili peppers to the solvent was 20 g:240 ml. After analyzing the amount of capsaicin content by a NanoDrop spectrophotometer, it was found that the capsaicin content from dried Chinda pepper by the H2O:acetone (1:1 v/v), acetone, H2O and ethanol (95% v/v) were 0.48 ppm, 0.26 ppm, 0.22 ppm, and 0.18 ppm, respectively. These results indicated that the extraction of capsaicin with a binary solvent of H2O:acetone at a ratio of 1:1 v/v had the highest extraction concentration. This can be explained theoretically that the presence of H2O in acetone impacted the hydrophobic properties of the solvent and the interaction between capsaicin compound and the solvent.
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Liu, Chaochao, Hongjian Wan, Youxin Yang, Qingjing Ye, Guozhi Zhou, Xiaorong Wang, Golam Jalal Ahammed, and Yuan Cheng. "Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)." Foods 11, no. 17 (September 5, 2022): 2712. http://dx.doi.org/10.3390/foods11172712.
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Chili pepper is an important vegetable and spice crop with high post-harvest deteriorations in terms of commercial and nutritional quality. Light-emitting diodes (LEDs) are eco-friendly light sources with various light spectra that have been demonstrated to improve the shelf-life of various vegetables by manipulating light quality; however, little is known about their effects on the post-harvest nutritional quality of chili peppers. This study investigated the effects of different LED lightings on the post-harvest firmness and nutritional quality of chili peppers. We found that red and blue light could increase the content of capsaicinoids, whereas white and red light could increase the essential and aromatic amino acid (AA) content in pepper. Nonetheless, the influence of light treatments on AA contents and compositions depends strongly on the pepper genotype, which was reflected by total AA content, single AA content, essential AA ratio, delicious AA ratio, etc., that change under different light treatments. Additionally, light affected fruit firmness and the content of nutrients such as chlorophyll, vitamin C, and total carotenoids, to varying degrees, depending on pepper genotypes. Thus, our findings indicate that LED-light irradiation is an efficient and promising strategy for preserving or improving the post-harvest commercial and nutritional quality of pepper fruit.
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Prank, J. Ray, Paul H. Schwartz, and John B. Bourke. "Insect and Weed Interactions on Bell Peppers (Capsicum annuum)." Weed Technology 2, no. 4 (October 1988): 423–28. http://dx.doi.org/10.1017/s0890037x00032206.
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Two years of field research were conducted to determine the additive effects of weed cover and insects on pepper production. When weeds covered less than 10% of test plots, the natural insect populations reduced the marketable fruit yield of bell peppers 32% in 1983 and 22% in 1984. When weeds covered 72 or 94% of the test plots, foliage damage due to insects was from 5.8 to 12.1%, respectively. The high percent weed cover and insects reduced yield 99%. The average fresh weight of pepper foliage approached zero as weed cover approached maximum. Foliar levels of iron and aluminum were reduced greatly in peppers grown in competition with a 100% weed cover. The level of boron, copper, phosphorus, and potassium in pepper foliage increased as percent weed cover increased.
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Zhang, Xue Bi, Si Yu Chen, Wen Fu Wu, Ya Qiu Zhang, Chun Shan Liu, and Yan Xu. "Experiment on the Mechanics Properties of Hot-Pepper in the Process of Hot-Air Drying." Applied Mechanics and Materials 395-396 (September 2013): 571–76. http://dx.doi.org/10.4028/www.scientific.net/amm.395-396.571.
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In order to reduce the damage rate of hot-pepper in the process of drying and transportation, and to improve the quality of dried hot-pepper. In this paper, the mechanical properties of hot-pepper were studied in the process of hot-air drying. The experimental results showed that the hot-pepper’s compressive ability dropped with the decrease of moisture content after the moisture content reached the safe moisture content. With the moisture content decreasing, the variation tendency of the elastic modulus and tensile strain of hot-pepper were first increased and then decreased and finally tended to be stable when it reached 12％. Effect of hot-pepper’s shape on tensile strain is greater than on the maximum load and displacement in the process of drying.
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Ozturk, Pelin Keles, Duygu Argun, Saadettin Baloglu, and Davut Keles. "EFFECT OF Tobacco etch virus (TEV) ON YIELD AND QUALITY OF RED PEPPER IN TURKEY." Acta Scientiarum Polonorum Hortorum Cultus 19, no. 6 (December 31, 2020): 101–11. http://dx.doi.org/10.24326/asphc.2020.6.9.
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The most prevalently grown varieties of red peppers in the Eastern Mediterranean region of Turkey are ‘Sena’ and ‘Dila’ in addition to local red pepper populations. Survey studies conducted on Kahramanmaras pepper growing areas in 2014 and 2015 indicated that Tobacco etch virus (TEV) was the most common virus in collected pepper samples. In this study, the effects of TEV on ‘Sena’ and ‘Dila’ were analyzed. The experiment was designed with 5 replicates and randomized plots in fully controlled greenhouses. The experiment consisted of TEV inoculated and control pepper plots. The pepper plants were mechanically inoculated with TEV at the 4–6 leaf stage and periodical observations were made. Virus transmission was confirmed using the double antibody sandwich enzyme-linked immunosorbent assay (DAS-ELISA) method. The total yield, red pepper flake production, average fruit weight, diameter, length and volume, average fruit wall thickness, fruit color and fresh and dry weights of all green parts of harvested red peppers were evaluated. The quoted data on % reduction in yield and different fruit quality criteria are averaged over two years. According to the results of the study, the highest loss of yield was recorded for ‘Sena’ (58.2%) while the highest red pepper flake loss ratio was in ‘Dila’. In terms of fruit quality criteria, the most reductions in fruit weight (40.1%), fruit diameter (30.9%), fruit length (32.8%) and fruit volume (51.8%) were found in ‘Dila’, the highest losses in fruit wall thickness (27.2%) and average fresh and dry weights of green parts (49.9–43.1%) were in the ‘Sena’. There was a significant effect of TEV inoculation. Overall, virus infected plants were had significantly lower yield and reduced quality compared to control plants.