FRUITING CHARACTERISTICS OF HOT PEPPERS

Hot Peppers and Pain

it was not until 1997 that a capsaicin receptor was 1056. terina et al., 1997), which they named the vallinoid recep-3505–3517. heat was activating the VR1 directly or through other thermally sensitive molecules. This study also generated a host of other questions regarding the endogenous ligand for the VR1: its physiological function, which neu-rons express the VR1 protein, and whether there a...

Comparison of the ability to recover physiological traits of hot peppers and sweet peppers after high temperature stress

Molecular Basis for Species-Specific Sensitivity to “Hot” Chili Peppers

Chili peppers produce the pungent vanilloid compound capsaicin, which offers protection from predatory mammals. Birds are indifferent to the pain-producing effects of capsaicin and therefore serve as vectors for seed dispersal. Here, we determine the molecular basis for this species-specific behavioral response by identifying a domain of the rat vanilloid receptor that confers sensitivity to ca...

Multistate Outbreak of Salmonella Anatum Infections Linked to Imported Hot Peppers — United States, May–July 2016

Foodborne salmonellosis causes an estimated 1 million illnesses and 400 deaths annually in the United States (1). Salmonella Anatum is one of the top 20 Salmonella serotypes in the United States. During 2013-2015 there were approximately 300-350 annual illnesses reported to PulseNet, the national molecular subtyping network for foodborne disease surveillance. In June 2016, PulseNet identified a...

Growth and yield response of hot peppers in the US Virgin Islands

Studies were conducted to assess the response of hot pepper cultivars for yield and quality in the local soil and climatic conditions of the US Virgin Islands. Seven cultivars namely `Ring of Fire’, `Compadre’, `Camino Real’, `Jalapeno M’, `Caribbean Red’, `Hungarian Yellow Hot Wax’, and `Aguila Real’ were tested in the field.Significant differences were observed in cultivars for marketable fru...