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

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 (nordihy...

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Bibliographic Details
Main Authors: 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: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Agronomy
Subjects:
‘Bode’ pepper
‘Habanero’ pepper
‘Habanero Roxo’ pepper
Capsicum chinense
pepper ripening
capsaicinoids
Online Access:http://www.mdpi.com/2073-4395/9/3/141

Internet

http://www.mdpi.com/2073-4395/9/3/141

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