Changes in Capsiate Content in Four Chili Pepper Genotypes (<i>Capsicum</i> spp.) at Different Ripening Stages

Changes in Capsiate Content in Four Chili Pepper Genotypes (<i>Capsicum</i> spp.) at Different Ripening Stages

Interest in the consumption of the fruits of pepper (<i>Capsicum</i> spp.) is not only due to its organoleptic characteristics, but also due to its bioactive compounds content, which are reported to provide essential benefits to human health. However, the amount and diversity of these co...

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Bibliographic Details
Main Authors: Mercedes Vázquez-Espinosa, Oreto Fayos, Ana V. González-de-Peredo, Estrella Espada-Bellido, Marta Ferreiro-González, Miguel Palma, Ana Garcés-Claver, Gerardo F. Barbero
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Agronomy
Subjects:
‘Bode’ pepper
capsiate content
<i>Capsicum</i> spp.
capsinoids
fruit ripening
‘<i>Habanero</i>’ pepper
Online Access:https://www.mdpi.com/2073-4395/10/9/1337

Internet

https://www.mdpi.com/2073-4395/10/9/1337

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