Comparing the morphological characteristics and nutritional composition of 23 pepper (Capsicum annuum L.) varieties

Jin, Li; Jin, Ning; Wang, Shuya; Meng, Xin; Xie, Yandong; Li, Zhaozhuang; Zhang, Guobin; Yin, Xueyun; Lyu, Jian; Yu, Jiangnan

doi:10.1007/s00217-022-04187-5

Cited by 3 publications

(2 citation statements)

References 49 publications

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“…All these nutritional components have a beneficial effect on human health. A diet rich in fruits and vegetables can reduce a person’s risk of developing numerous chronic diseases, such as heart disease, diabetes, cancer, and other diseases [ 9 , 10 ]. Compared with other vegetables, these have the highest amount of vitamin C, carotenoids, and phenolics [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Compared with other vegetables, these have the highest amount of vitamin C, carotenoids, and phenolics [ 11 ]. In most cases, eating ~60–80 g of fresh pepper is enough to meet the recommended daily intake for vitamin C [ 10 ]. Carotenoids are the compounds that are the most accountable for the color (and also influence the price of paprika) of yellow-orange and red varieties [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)

Lučić

Potkonjak

Ignjatović

et al. 2023

Foods

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This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)

Lučić

Potkonjak

Ignjatović

et al. 2023

Foods

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Susceptibility of Capsicum varieties to Thaumatotibia leucotreta (Lepidoptera: Tortricidae) infestation for production optimization

Adom,

Fening,

Billah

et al. 2024

Journal of Economic Entomology

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Thaumatotibia leucotreta Meyrick (Lepidoptera: Tortricidae) is a major threat to the production and marketing of pepper (Capsicum spp.) in Ghana. To reduce the damage of the pest on pepper farming, it is important to find appropriate control methods, which may include the use of resistant host plants. This study investigated the relative susceptibility of 6 pepper varieties commonly cultivated in Ghana: Legon 18, Bird’s eye, Scotch bonnet, Cayenne, KA2, and sweet pepper (Yolo wonder+ variety). Choice and no-choice ovipositional preference tests were conducted and the population growth rate of T. leucotreta was determined by establishing life table parameters including the net reproductive rates (R0), the mean generation time (G), intrinsic rate of natural increase (rm), the population doubling time (T), and the finite rate of increase (λ). In the no-choice test, females exhibited oviposition preference for sweet pepper (12.08 eggs/fruit), while Bird’s eye was the least preferred (5.00 eggs/fruit). The same results were observed in the choice test. However, the population growth rate of T. leucotreta was highest on the Scotch bonnet and Cayenne, with rm of 0.124 and 0.127, respectively, while the Bird’s eye and sweet pepper recorded the least rm of 0.116. Thus, the tested varieties had varying levels of susceptibility to T. leucotreta infestation. Bird’s eye was the least susceptible variety, while Cayenne and Scotch bonnet were the most susceptible varieties. These findings could direct farmers on the choices of pepper varieties for cultivation and proffer potential opportunities to breed new varieties resistant to T. leucotreta infestation.

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Pre-breeding of a Capsicum annuum accession with ornamental potential

Cruz,

Silveira,

Barbieri

et al. 2025

Rev. Caatinga

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Capsicum annuum is a domesticated pepper species that exhibits a wide range of fruit size, color, and shape, as well as plant characteristics important for ornamental pepper cultivars, including plant architecture and leaf size and color. This variability can be found in Capsicum accessions from germplasm banks and used in breeding programs to develop new ornamental pepper cultivars. The objective of this study was to develop the ornamental characterization and pre-breeding of a segregating Capsicum annuum accession from the Active Germplasm Bank of Capsicum of the Brazilian Agricultural Research Corporation (Embrapa Temperate Climate). Sixty-seven F1-generation and sixty-two F2-generation plants were characterized based on 16 morphological descriptors: stem color, nodal anthocyanin, plant growth habit, branching density, leaf density, leaf color, number of leaves per axil, flower position, corolla color, calix pigment, immature fruit color, fruit position, mature fruit color, fruit shape, fruit apex shape, and fruit brightness. The relative contribution of each trait to the genetic divergence was determined using the method proposed by Singh (1981). A principal component analysis was carried out. Almost all evaluated variables showed segregation, except for flower position and immature fruit color. Genetic variability was found in both F1 and F2 generations, indicating their potential for developing ornamental Capsicum annuum varieties.

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Comparing the morphological characteristics and nutritional composition of 23 pepper (Capsicum annuum L.) varieties

Cited by 3 publications

References 49 publications

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)

Susceptibility of Capsicum varieties to Thaumatotibia leucotreta (Lepidoptera: Tortricidae) infestation for production optimization

Pre-breeding of a Capsicum annuum accession with ornamental potential

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