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...

Sweet pepper (Capsicum annuum L.) is one of the most consumed vegetables in world, being recognized as a food with high nutritional value. Recently, market for sweet and colorful mini peppers has increased, especially among demanding consumers novelties functional foods. In this sense, we evaluated genotypes (Akamu, Kaiki, Kalani, Kaolin e Moke from Isla® seeds) regarding physical-chemical, sen...

Two field experiments were conducted on sweet pepper plants (cv. California Wonder) during the successive summer seasons of 2000 and 2001, in the Agricultural Experimental station, Alexandria University, at Abies. The objective of these experiments was to determine the effects of nitrogen rates (60, 90 and 120 kg fed -1 ) and their application systems (three, four, five and six split applicatio...

The objective of this work was to characterize technologically and economically the sweet chili pepper production system in Caribbean region Colombia. A survey applied 60 farmers using simple random sampling technique. economic returns were analyzed producing areas San Juan del Cesar, department La Guajira, Ponedera, Atlántico, with an average 0.6 hectares used for planting pepper. age is 51 ye...