Physiological behavior and quality traits during fruit growth and ripening of four Amazonic hot pepper accessions

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

“…This can be explained by the transformation of chloroplasts into chromoplasts, followed by the disappearance of chlorophylls and the new formation of carotenoids such as capsanthin and capsorubin 17 . Therefore, skin h was considered a good parameter to measure the maturity index for peppers 18 . Meanwhile, the C value showed that the orange stage had the brightest color 60.79 , followed by the red stage 56.89 and the green stage 45.56 .…”

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

“…Heat is the best‐known flavour trait in peppers and has been studied for decades from various points of view (food technology, chemistry, plant breeding, genomics, etc.) 3, 10–13. Aroma has also been studied, although references are fewer and are based mostly on C. annuum and, to a lesser extent, C. frutescens and C. chinense 14.…”

Nonlinear models to describe production of fruit in Cucurbita pepo and Capiscum annuum

“…In the agricultural sciences, the studies in this area evaluate the entire cycle of a specified species or growth model according to the application of different crop management techniques or comparison between genotypes, as can be seen in Hernández et al (2007), Barrera et al (2008), Tarara et al (2009), Akpo et al (2014 and Carson et al (2014). However, no studies have been published that describe the nonlinear relationships between fruit production in vegetable species undergoing multiple harvesting progresses and the progression of the production cycle.…”