Mulching decreases nitrate leaching in bell pepper (Capsicum annuum L.) cultivation
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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 کاملBenzothiadiazole (BTH) induces resistance to Pepper golden mosaic virus (PepGMV) in pepper (Capsicum annuum L.).
Pepper is an economically important crop in many countries around the world but it is susceptible to many diseases. In Mexico, diseases caused by bipartite begomoviruses have emerged as important problems in pepper. Several control strategies have been explored wiht little success; most of them are based on the avoidance of virus transmission and the breeding for resistance. Abiotic inducers ca...
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 کاملMEDIAN LETHAL DOSE ESTIMATION OF GAMMA RAYS AND ETHYL METHANE SULPHONATE IN BELL PEPPER (Capsicum annuum L.)
Department of Vegetable Science and Floriculture, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya Palampur, 176 062 (Himachal Pradesh), India 2 Nuclear Agriculture & Bio-technology Division (NA & BTD), Bhabha Atomic Research Centre (BARC), Trombay, Mumbai – 400 085 (Maharashtra), India Department of Entomology, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya Palamp...
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: Agricultural Water Management
سال: 2003
ISSN: 0378-3774
DOI: 10.1016/s0378-3774(02)00168-3