Growth and Fruit Weight of Chilli Pepper (Capsicum frutescens) as Affected by Soil Sterilisation and Pricking out

Growth and chemical composition of three pistachio cultivars as affected by soil salinity and boron fertilization

effects of irrigation water cadmium concentration on yield and growth traits of green pepper (capsicum frutescens)

cadmium is a highly toxic heavy metal and one of the most important environmental pollutants. cadmium has a particular interest among the heavy elements due to the high mobility, solubility, and toxicity for human, plants, and other organisms. in order to study cadmium toxic effect on green pepper, a completely randomized design was performed with three levels of cadmium (0, 0.25, and 0.5 mm as...

SUPERCRITICAL FLUID EXTRACTION OF MALAGUETA PEPPER (Capsicum frutescens L.) ASSISTED BY ULTRASOUND – EFFECTS ON VEGETABLE STRUCTURE

In a supercritical fluid extraction (SFE) unit, one generally can change the temperature, pressure, extraction bed size, solvent flow rate, among others, in order to maximize the global yield. The morphology of the solid substrate particle can also influence the extraction efficiency, since the solvent must cross diffusive paths inside the solid particle, in order to extract specific compounds ...

Influence of Intercropping on the Incidence, Abundance and Severity of Pest Damage on Okro Abelmoschus esculentus (Linn.) Moench (Malvaceae) and Chilli Pepper Capsicum frutescens Linn. (Solanaceae)

Okro and Peppper were intercropped in a randomised complete block design with three replicates to assess the effect of this on the population of several insect pest of Okro. Five pests of Okro were recorded: Podagrica uniforma; Podagrica sjostedti; Oxycarenus hyalipennis; Cosmophila flava and Dysdercus superstitiosus. However, there were no significant difference in the population of these inse...

Antioxidant Vitamin Contents of Capsicum Annuum Fruit Extracts as Affected by Processing and Varietal Factors

The presented work defines the influence of technological process on chemical composition of peppers. The technological treatments made in this work were: lyophilization and samples evaporation. Evaporation process was conducted in two conditions of temperature and pressure: I – 35°C and 70 mbar, II – 50°C and 400 mbar. The working material consisted of four pepper cultivars, two sweet: ‘King A...