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Progression of the Total and Individual Capsaicinoids Content in the Fruits of Three Different Cultivars of Capsicum chinense Jacq.

The evolution of individual and total capsaicinoids content in three pepper varieties of Capsicum chinense Jacq. (‘Bode’ (B), ‘Habanero’ (H), and ‘Habanero Roxo’ (Hr)) during fruit ripening was studied. The five major capsaicinoids (nordihydrocapsaicin, capsaicin,...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: José Arturo Olguín-Rojas, Oreto Fayos, Lucio Abel Vázquez-León, Marta Ferreiro-González, Guadalupe del Carmen Rodríguez-Jimenes, Miguel Palma, Ana Garcés-Claver, Gerardo F. Barbero
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2019-03-01
Schriftenreihe:Agronomy
Schlagworte:
‘Bode’ pepper
‘Habanero’ pepper
‘Habanero Roxo’ pepper
Capsicum chinense
pepper ripening
capsaicinoids
Online-Zugang:http://www.mdpi.com/2073-4395/9/3/141
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