Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity

Accumulation of capsaicin in two chili pepper varieties (Capsicum annuum L.) at different stages of fruit maturity

Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was...

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Bibliographic Details
Main Authors: Emese EGYED, Roxana L. STOIAN-DOD, Alexandru-Ioan APAHIDEAN, Emese GÁL, Sandor RÓZSA, Tincuța M. GOCAN, Dănuț-Nicolae MĂNIUȚIU
Format: Article
Language:English
Published: AcademicPres 2024-12-01
Series:Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Subjects:
fertilisation
GC-MS analysis
peppers
ripening stage
Online Access:https://www.notulaebotanicae.ro/index.php/nbha/article/view/13953
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