In certain localities within the state par ticular viruses may cause more damage than others. In central Florida tobacco etch, to bacco mosaic, and potato Y viruses were most frequently encountered by Anderson and Corbett (1). Simons (15, 17) found the cu cumber mosaic and potato Y viruses most detrimental in south Florida. Occurrence of the latter disease has been correlated with potato produc...

: Oxidative stress induces numerous biological problems. Lipid oxidation and peroxidation appear to be important steps by which exposure to oxidative stress leads the body to a disease state. For its protection, the body has evolved to respond to and eliminate peroxidation products through the acquisition of binding proteins, reducing and conjugating enzymes, and excretion systems. During the p...

Halyomorpha halys is an important invasive pest that causes severe damage to fruits and vegetables. Peppers are susceptible infestation by H. halys, resulting in yield losses. Plants respond the insect with a metabolic response. With this study, we attempted determine intensity of response infested peppers, how pungent non-pungent peppers react infestation, affects post-harvest quality both cul...

The influence of the cultivation method on green pepper fruits was investigated. Six cultivars were planted using soil covered by brown mulching foil and in uncovered soil. Cultivation maintained for two years providing equivalent conditions cultivation. ascorbic acid content, total antioxidant capacity, polyphenol soluble solids content yield observed compared to application, year cultivation,...

Chili peppers have a long history of use for flavoring, coloring, and preserving food, as well as for medical purposes. The increased use of chili peppers in food is very popular worldwide. Capsaicin is the major pungent bioactivator in chili peppers. The beneficial effects of capsaicin on cardiovascular function and metabolic regulation have been validated in experimental and population studie...

Treatment of peppers with hot water (53°C) for 4 min was found to be effective in alleviating chilling injury and reducing decay after 14 and 28 days of storage at 8°C. Treatment at 45°C for 15 min was less effective in maintaining pepper quality during storage. Packaging with low density polyethylene film significantly reduced weight loss and chilling injury during low temperature storage. Low...

Consumption of spicy foods containing capsaicin, the major pungent principle in hot peppers, reportedly promotes negative energy balance. However, many individuals abstain from spicy foods due to the sensory burn and pain elicited by the capsaicin molecule. A potential alternative for nonusers of spicy foods who wish to exploit this energy balance property is consumption of nonpungent peppers r...