Sweet pepper ( Capsicum annum ) is an important vegetable with high economic and nutritional value. The present study was conducted to evaluate the effectiveness of biological treatments on nutritional, nutraceutical functional status greenhouse sweet peppers cv. Nirvin. Plants were divided into two categories: Peppers that biologically treated included five microbial-based fertilizers insectic...

Bactericera cockerelli (Sulc) (Hemiptera: Triozidae) is a major pest of potato, (Solanum tuberosum L.), tomato (Solanum lycopersicum L.), and peppers (Capsicum spp.). The purpose of our research was to identify and determine the impact of natural enemies on B. cockerelli population dynamics. Through 2 yr of field studies (2009-2010) at four different sites and laboratory feeding tests, we ident...

Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new ...

Gastric cancer (GC) incidence has not declined in Mexico. We assessed whether the intake of capsaicin (CAP), the pungent compound of chili peppers, increases the risk of GC independently of H. pylori positivity (Hp). From 1994 to 1996, a hospital-based case-control study was performed in 3 areas of Mexico; 234 cases of GC and 468 matched controls were enrolled and their diet and other character...

In the production of tomatoes in greenhouses, a more or less constant number of tomatoes are ready for picking at each harvest time. In the production of bell peppers, however, large fluctuations exist in number of fruits ready to pick. This major problem in bell pepper production is called ‘flushing’: weeks with high yields are alternated by weeks with low yield. This irregular harvest pattern...

The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the op...