Micropropagation of Two Varieties of Bell pepper (Capsicum annuum L.)
نویسندگان
چکیده
منابع مشابه
Proteome analysis of bell pepper (Capsicum annuum L.) chromoplasts.
We report a comprehensive proteome analysis of chromoplasts from bell pepper (Capsicum annuum L.). The combination of a novel strategy for database-independent detection of proteins from tandem mass spectrometry (MS/MS) data with standard database searches allowed us to identify 151 proteins with a high level of confidence. These include several well-known plastid proteins but also novel protei...
متن کاملAntioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment
Objectives: Sweet peppers Capsicum annuum L. (C. annuum) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures. Materials and Methods: To compare the antioxidant activity in various temperatures (2...
متن کاملAntioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment
OBJECTIVES Sweet peppers Capsicum annuum L. (C. annuum) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures. MATERIALS AND METHODS To compare the antioxidant activity in various temperatures (2...
متن کاملAntioxidant Potential of Bell Pepper (Capsicum annum L
The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical importance. It contains a...
متن کاملEffect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 C, 80 C and 98 C (1 and 2.5 min), on sweet green and red bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents. Red peppers presented even an increased content of ascorbic acid (15–20%), compared to the untreated peppers. Peroxi...
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ژورنال
عنوان ژورنال: Plant Tissue Culture and Biotechnology
سال: 2020
ISSN: 1818-8745,1817-3721
DOI: 10.3329/ptcb.v30i2.50696