provides opportunities to improve nutritional value of human diets. PLoS ONE 11(8):e0161464. https://doi.org/10.1371/journal.pone.0161464 Article CAS PubMed PubMed Central Google Scholar Karasz I (1974) Breeding of spice pepper variety HS-X-3 from irradiated material. In: EUCARPIA genetics...
In this study, the application of different concentrations of GNPs showed a significant increase in the number of flowers per plant when compared to the control group (no application of nanoparticles and 100% FC irrigation) under irrigation conditions of 50% of the agricultural capacity. However, ...
Pepper (Capsicum annuum L.) is an important vegetable crop in China because of its high nutritional value and wide agronomic range [1]. Due to differences in metabolites, pepper leaves and fruits occur in various colors, including green, yellow, and purple. Anthocyanins are an important secondar...
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The pepper fruits are rich sources of vitamin C, pigments, minerals and pungent agents that are known as nutritional and functional properties for human health13. The genus Capsicum consists of 33 undomesticated and five domesticated species including the most widely cultivated species, Capsicum ...
There was a significant interaction effect among treatment combinations in fruit yield where the highest value was recorded in Bomby hybrid with GA3 @ 100 PPM application. From the study it may be concluded that cultivation of both the hybrids can be considered as per ...
The highest number of fruits per plant was also recorded in S5 treated pots, though insignificant compared to S3, S4 and CF2 treated pots after mean separation. The fruit and DMY were found to increase significantly (p ≤ 0.05) with increased amount of SRF from S1 to S4, above which...
(FAO statistics; seeURLs). Pepper consumption continues to grow because of this fruit's high nutritional value. The pepper genome sequences described here can serve as an important genomic resource for improving the nutritional and pharmaceutical value derived from hot pepper and for supporting ...
These isotherm models can be represented by the subsequent mathematical relationships:(2)qi=kiCi1/ni(3)qi=qmiKiCi1+KiCiwhere Ci (meq L−1) is the concentration of metal i in aqueous solution at equilibrium, i is the metal and qi (meq g−1) is the amount of metal i adsorbed per ...
We evaluated three productivity parameters: fresh fruit weight per variety, weight of one fruit and number of bell pepper fruits per plant. From the qualitative parameters, we evaluated the content of ascorbic acid, capsaicin, carotenoids, and the American Spice Trade Association color value. The ...