Bell pepper

The major component of the oil extracted from bell peppers has been shown, initially on the basis of mass spectral studies but subsequently by total synthesis, to be 2-methoxy-3-... 

Physiologically, violaxanthin is an important component of the xanthophyU cycle a high light stress-induced de-epoxidation of the violaxanthin pool to the more photoprotective zeaxanthin is mediated by violaxanthin de-epoxidase (VDE). Violaxanthin and neoxanthin, an enzymatically (NXS)-produced structural isomer, are the precursors for the abscisic acid (ABA) biosynthetic pathway (Figure 5.3.1, Pathway 4 and Figure 5.3.2). In non-photosynthetic tissues, namely ripe bell peppers, antheraxanthin and violaxanthin are precursors to the red pigments, capsanthin and capsorubin, respectively (Figure 5.3.3B). 

Stine, S. W., Song, I., Choi, C. Y., and Gerba, C. P. (2005). Effect of relative humidity on preharvest survival of bacterial and viral pathogens on the surface of cantaloupe, lettuce, and bell peppers. /. Food Prot. 68,1352-1358. 

Vegetables (include melon) Bell pepper, okra, shishitou, pumpkin, cucumber, tomato, eggplant, watermelon, melon... 

Residue decline study requirements. All residue studies should provide a decline study that shows the dissipation pattern of the residues for at least three different sampling times and shows the MRL. Typical sampling times are suggested to be a pre-harvest interval (PHI) of 1, 3, 7, 14, 21, 28 (30), 45, 60 days, etc. Especially for daily harvested crops such as tomato, cucumber, eggplant and bell pepper, a PHI of 1 day should be selected. 

The recoveries of nitrofen and oxyflourfen from green bean, bell pepper, lettuce and carrot fortified with 0.25 mg kg were obtained using GC/MS. The average recoveries ranged from 106 to 127% and the LOD was 0.05 mg kg ... 

Detailed information on multiple residues in different foods is reported each year in an appendix table in the PDP summary report entitled Number of pesticides detected per sample . For example, Appendix K in the 2004 PDP report reports that almost 11% of the 12,446 samples tested contained four or more residues, while over 12% of the sweet bell peppers tested contained seven or more residues. 

Sweet bell pepper Tetrahy drophth alimide 0.033 25 0.03 0.0328 1.0... 

Solanaceae Capsicum annum (sweet and bell peppers) Solanum tuberosum (potato) Lycopersicum esculentum (tomato) Solanum melongena (eggplant)... 

Fresh peppers are excellent sources of vitamins A and C, as well as neutral and acidic phenolic compounds (Howard and others 2000). Levels of these can vary by genotype and maturity and are influenced by growing conditions and processing (Mejia and others 1988 Howard and others 1994 Lee and others 1995 Daood and others 1996 Simmone and others 1997 Osuna-Garcia and others 1998 Markus and others 1999 Howard and others 2000). Peppers have been reported to be rich in the provitamin A carotenoids (3-carotene, a-carotene, and (3-cryptoxanthin (Minguez-Mosquera and Hornero-Mendez 1994 Markus and others 1999), as well as xanthophylls (Davies and others 1970 Markus and others 1999). Bell peppers have been shown to exert low antioxidant activity (Al-Saikhan and others 1995 Cao and others 1996 Vinson and others 1998) or may even act as pro-oxidants (Gazzani and others 1998). 

Simmone AH, Simmone EH, Eitenmiller RR, Mills HA and Green NR. 1997. Ascorbic acid and provitamin A contents in some unusually colored bell peppers. J Food Compos Anal 10 299-311. 

Yahia EM, Contreras M and Gonzalez G. 2001b. Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence. Lebensm Wiss u-Technol 34 452-457. 

Flavones Apigenin, luteolin Beets, bell peppers, Brussels sprouts, cabbage, cauliflower, celery, chives, kale, lettuces, spinach, peppers, tomatoes, watercress... 

Ade-Omowaye BIO, Rastogi NK, Angersbach A and Knorr D. 2002. Osmotic dehydration of bell peppers influence of high intensity electric field pulses and elevated temperature treatment. J Food Eng 54 35—43. Ajlouni S, Kremer S and Masih L. 2001. Lycopene contents in two different tomato cultivars. Food Aust... 

Gonzalez-Aguilar GA, Ayala-Zavala JF, Ruiz-Cruz S, Acedo-Felix E and Diaz-Cinco ME. 2004. Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers. LWT Food Sci Technol 37(8) 817-826. 

MATSUI, K., SHIBUTANI, M., HASE, T., KAJIWARA, T., Bell pepper fruit fatty acid hydroperoxide lyase is a cytochrome P450 (CYP75B) in many plant tissues, FEBS Lett., 1996, 394,21-24. 

Chellemi DO (2006) Effect of urban plant debris and soil management practices on plant parasitic nematodes Phytophthora blight and Pythium root rot of bell pepper. Crop Prot 25 1109-1116. doi 10.1016/j.cropro.2006.02.012... 

Ristaino JB, Perry KB, Lumsden RD (1996) Soil solarization and Gliocladium virens reduce the incidence of southern blight (Sclerotium rolfsii) in bell pepper in the field. Biocon Sci Technol 6 583-594. doi 10.1080/09583159631226... 

FIG. 4 Effects of varying raw material treatments prior to osmotic dehydration on moisture (MC) and solid (SC) content expressed on initial dry matter (idm). Potato slices, high hydrostatic pressure (Rastogi et al., 2001) carrot slices, PFE (Rastogi et al., 1999) bell pepper disks, PFE (Ade-Omowaye et al., 2002b) and apple slices, edible coatings (Lenart and Dabrowska, 1998). 

Thaumatin-like proteins provide a sweet taste in food. They may display antifungal activity and are treated as potential allergens. These proteins are found in strawberries, apples, bell peppers, and cherries (Scheurer et al., 1999 Aalberse et al., 2001). 

This family is characterized by producing substances that have dramatic effects on humans and animals the toxins in deadly nightshade, mandrake, and datura the nicotine in tobacco plants and the burning capsaicin in chili peppers. But it also contains cool, juicy sweet tomatoes and bell peppers eggplants, with their rich, creamy flesh and the ultimate in comfort food—the potato. 

Buttery, R.G., Seifert, R.M., Guadagni. D.G., and Ling. L.C. Characterization ofsome volatile constituents of bell peppers, T... 

The three key fruit quality traits, color, heat, and flavor, are independent characteristics. The color of a fruit does not predict the hotness, despite many consumers associating green peppers with no-heat bell peppers and red powder with hot cayenne chile. Hence in New Mexico, the state question is Red or Green to determine which version of the host s salsa or enchilada is hotter. From a phytochemical perspective the independence of these traits relates to the biosynthetic pathways for these compounds and the genes for both the structural and regulatory genes for those pathways. This review describes some of the recent advances in the analyses of the compounds, enzymes, and genes associated with color and flavor in Capsicum. 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

Zimmermann M, Schieberle P (2000) Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuuniy. differences between samples of Hungarian and Moroccan origin. Eur Food Res Technol 211 175-180... 

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