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...

Red bell peppers were stored in a salt-free, acidified cover solution with sulfite as a microbial preservative. The texture retention of stored peppers was evaluated as a function of pH, acid, calcium, blanch treatment, and growing conditions of the peppers. Field-grown peppers softened at a faster rate than greenhouse-grown peppers and exhibited more variability in their ability to maintain te...

Nine pepper cultivars (Capsicum annuum L.) representing five pepper types were studied to determine water-loss rates, flaccidity, color, and disease development when stored at 8,14, or 20C for 14 days. Water-loss rate was markedly higher at 14C than at 8C, and was somewhat lower at 20C than at 14C. There were significant differences in waterloss rates between pepper cultivar with ‘NuMex R Naky’...

Mixed 3.40 2.30 Ham 2.99 1.90 Roasted Beef.. 4.00 2.10 Turkey Breast. 3.20 2.05 Bacon Turkey.. 3.50 2.00 BLTCIuh. 2.99 1.90 Genoa Salami.. 3.00 2.00 Italian Combo Cappicola Genoa Provolone Pepperoni 3.40 2.10 PepperonL_. 2.99 1.90 Cheese Provolone 3.00 1.90 Vegetarian 2.10 1.35 Hot Meatball w/Mozi._2.90 Hot Veal & Pepper w/M ozz 3.50 Italian Sausage 3.20 Steak Cheese 3.00 Steak Mushroom 3.10 St...

"Padrón-type" peppers are a small variety of Capsicum annuum cultivated mainly in Galicia, Spain. To compare the effects of freezing and freeze-drying on the volatile components of Padrón-type peppers, preserved samples are analyzed by means of dynamic headspace sampling on an adsorbent followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Sixty-...

An issue that needs to be addressed is how to harvest and process peppers in order to obtain the highest capsaicin extraction for use in non-food applications. This study was undertaken to investigate this issue using jalapeño peppers as the test material. The objective of this study was to investigate the effects of cultivar, fruit color, harvest sequence, and drying parameters (pod physical c...