Pungency in hot peppers (Capsicum annuum L. var. annuum) is mostly due to capsaicin (CAP) and dihydrocapsaicin (DC), contributing more than 90% of the total pungency. Loss of harvestable pungency occurs prior to once-over winter harvest due to shattering of early set fruits. Ammonium thiosulfate (ATS) treatments were applied at different concentrations and maturity stages of pepper. The increase in capsaicinoid content afforded by application of 6%, 9% and 12% ATS over the control approximately ranged 8 to 15 percent.
Autorius: | Janakiraman Maruthavanan, Niels Maness, Michael Smith, |
Leidėjas: | LAP LAMBERT Academic Publishing |
Išleidimo metai: | 2009 |
Knygos puslapių skaičius: | 60 |
ISBN-10: | 3838310365 |
ISBN-13: | 9783838310367 |
Formatas: | Knyga minkštu viršeliu |
Kalba: | Anglų |
Parašykite atsiliepimą apie „Ammonium Thiosulfate Deflowering Treatments: Influencing Maturity of Once-over Harvest Yield and Capsaicinoid Content of Pepper Fruit“