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Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (<i>Capsicum annuum</i> L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Peppers are a very popular ingredient in many dishes, either as the fruit itself or as derived products. They are not only consumed because of their organoleptic characteristics, but also because of their high content of bioactive compounds. The aim of this work was to determine the optimal time to...

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Principais autores: Mercedes Vázquez-Espinosa, María Álvarez-Romero, Ana V. González-de-Peredo, Ana Ruíz-Rodríguez, Marta Ferreiro-González, Gerardo F. Barbero, Miguel Palma
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-01-01
coleção:Agronomy
Assuntos:
capsaicinoids
<i>Capsicum</i> spp.
fruit maturity
young plant
adult plant
pericarp
Acesso em linha:https://www.mdpi.com/2073-4395/13/2/435
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