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Evaluation of the biological value of the fruit of several hot pepper [Capsicum annuum L.] cultivars

100%

Golcz A., Kujawski P.

Roczniki Akademii Rolniczej w Poznaniu. Ogrodnictwo

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2004

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tom 38

2

Free amino acid accumulation in different growth stages of hot pepper fruits [Capsicum annuum L.] after ethephon treatments

100%

Perucka I.

Applied Biology Communications. Lublin Scientific Center

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1993

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tom 03

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nr 5-6

3

Effect of potassium fertilizer type on the content of nutritive components in the leaves and fruits of hot pepper [Capsicum annuum L.]

100%

Golcz A., Kujawski P., Zimowska H.

Roczniki Akademii Rolniczej w Poznaniu. Ogrodnictwo

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2004

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tom 37

4

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Capsaicinoids in hot pepper depending on fruit maturity stage and harvest date

84%

Buczkowska H., Dyduch J., Najda A.

Acta Scientiarum Polonorum. Hortorum Cultus

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2013

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tom 12

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nr 6

The pharmacological and culinary usefulness of hot pepper fruits is determined, among others, by the content of capsaicinoids that give hot peppers a pungent burning taste. The content of these compounds in hot pepper is primarily determined by the genetic traits of a cultivar and is modified by various factors: weather conditions during the growing season, fertilization, harvest time, and fruit maturity stage. The aim of the present study was to evaluate the effect of fruit maturity stage: green fruits, fruits turning colour as well as physiologically mature fruits (red), and fruit harvest date: the first and third decade of September, on the content of capsaicinoids in four hot pepper cultivars: ‘Cyklon’, ‘Orkan’, ‘Rokita’, and ‘Bronowicka Ostra’. In this study, which was carried out in 2005 and 2006, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was measured by HPLC. The highest amount of capsaicinoids was obtained in the fruits of hot pepper that were harvested at the initial stage of maturity – in green fruits (on average 309 mg·kg⁻¹), compared to fruits turning red (258) and red fruits (250 mg·kg⁻¹). Peppers selected in the third decade of September contained more capsaicinoids (on average 301 mg·kg⁻¹) than those harvested in the first decade of this month (243 mg·kg⁻¹). Fruits of the evaluated cultivars differed in capsaicinoids content; on average it ranged from 212 (‘Cyklon’) to 326 mg·kg⁻¹ (‘Bronowicka Ostra’). In fruits of all the quantitative ratio of capsaicin to dihydrocapsaicin was at a similar level, ranging between 11.9 and 12.9. The capsaicinoids content in fruits of the investigated cultivars differed between years 2005 (302) and 2006 (243 mg·kg⁻¹).

5

Effect of nitrogen and potassium fertilization on the nutritional status of hot pepper (Capsicum annuum L.) plants and on substrate salinity

84%

Golcz A., Kujawski P., Markiewicz B.

Acta Scientiarum Polonorum. Hortorum Cultus

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2008

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tom 07

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nr 1

In the years 2004 and 2005, in an unheated greenhouse, an experiment was carried out with hot pepper ‘Wulkan’ cultivar. The purpose of studies was to determine the effect of nitrogen and potassium fertilization on the salinity of substrate in hot pepper growing and to show the dependence between the content of these elements in the substrate and in the indicator parts of the plant. Fertilization with nitrogen and potassium was differentiated in two levels: N 250 and K 300, and N 350 and K 400 mg‧dm⁻³ substrate. It was found that a higher dose of nitrate and potassium caused an increase of EC in the substrate. A differentiated level of nitrogen fertilization had no effect on the nutritional status of hot pepper plants by this macroelement. On the other hand, potassium content in leaves was slightly higher with a higher fertilization level.

6

Relationships of the capsaicinoid content between the fruit parts of hot pepper (Capsicum annuum L.)

84%

Buczkowska H., Nurzynska-Wierdak R., Labuda H., Salata A.

Acta Scientiarum Polonorum. Hortorum Cultus

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2016

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tom 15

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nr 4

Capsaicinoids are secondary metabolites characteristic of plants of the genus Capsicum and are only found in the pepper fruit. Their biosynthesis occurs mainly in the placental cells as well as in the interlocular septa of the fruit. In the present study, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was determined by HPLC in two hot pepper cultivars (‘Orkan’ and ‘Bronowicka Ostra’), identifying the percentage of these compounds in the whole fruit and in the following fruit parts: placenta, seeds, pericarp, and pedicle. Significantly more capsaicinoids were found in ‘Bronowicka Ostra’ peppers (262 mg∙kg⁻¹) compared to ‘Orkan’ peppers (175 mg∙kg⁻¹). The highest capsaicin and dihydrocapsaicin content was found in the placenta (401 mg∙kg⁻¹). The capsaicin content in the whole fruit and its parts is on average more than 10 times higher in relation to the dihydrocapsaicin content. Fruit harvest time contributes to the differences in the capsaicinoid content in the individual fruit parts. A higher capsaicin content was shown in the pericarp and seeds, while the dihydrocapsaicin content was higher in the pedicle of peppers harvested at the later date.

7

Engineering of obtaining vegetable pepper seed

84%

Pastushenko S., Dumenko K.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2007

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tom 07

8

Analysis of yielding and selected biometric parameters of the fruit of several hot pepper [Capsicum annuum L.] cultivars

84%

Golcz A., Kujawski P.

Roczniki Akademii Rolniczej w Poznaniu. Ogrodnictwo

|

2004

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tom 38

9

Utility and biological value of hot pepper fruits from a single harvest

67%

Buczkowska H., Labuda H.

Acta Scientiarum Polonorum. Hortorum Cultus

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2015

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tom 14

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nr 2

Due to the unique taste features and pro-health values of fruits, hot pepper is cultivated in Poland on the commercial scale, most frequently with the use of single harvest which results in fruits at various maturity stage: green fruits, fruits turning colour and physiologically mature fruits (red). This paper, based on the results of 3-year experiments, evaluates utility and biological value of fruits of four Polish cvs.: ‘Bronowicka Ostra’, ‘Orkan’, ‘Cyklon’ and ‘Rokita’. Agricultural study was conducted for three years, during the period 2009–2011. Fruits of various maturity stage consisted of the marketable yield of the and hot pepper from a single harvest. The evaluated cultivars differed in utility and biological value of fruits, quantity and fruit yield structure. The greatest yield was obtained from ‘Orkan’ and ‘Rokita’ cvs. (2.17 kg·m-2 ), yet the greatest yield of physiologically mature fruits (1.16 kg·m-2) from ‘Bronowicka Ostra’ cv. whose share in marketable yield was 65.0%. Biological value of fruits depended on maturity stage and cultivar genotype. Physiologically mature fruits contained most dry mass (13.18%), soluble solids (4.4%), L-ascorbic acid (199.9 mg·100 g-1 f.m.), total sugars (2.92%). Yet more capsaicinoids were proved in green fruits and fruits turning colour. Least dry mass (%) and total sugars (%) were noted in ‘Orkan’ cv., whereas least L-ascorbic acid in ‘Bronowicka Ostra’ cv., in which fruits at every stage of maturity accumulated most capsaicinoids.

10

Fungi colonizing stems and leaves of hot pepper plants [Capsicum annuum L.] cultivated in field

67%

Jamiolkowska A.

Electronic Journal of Polish Agricultural Universities. Series: Horticulture

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2009

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tom 12

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nr 2

11

Presowing conditioning of hot pepper [Capsicum annuum L.] seeds and its results in a field growing. Part II. Effect on the structure and quality of fruit yield

67%

Dabrowska B., Capecka E., Suchorska-Tropilo K.

Annals of Warsaw Agricultural University. Horticulture

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2001

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tom 22

12

Presowing conditioning of hot pepper [Capsicum annuum L.] seeds and its results in a field growing. Part I. Effect on the vigour of seeds and seedlings

67%

Dabrowska B., Suchorska-Tropilo K., Capecka E.

Annals of Warsaw Agricultural University. Horticulture

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2001

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tom 22

13

Wpływ sposobu przygotowania rozsady na plonowanie papryki ostrej (Capsicum annuum L.)

59%

Buczkowska H. B., Mysiak B.

Annales Horticulturae

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2022

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tom 31

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nr 2

Ograniczanie wyników

Evaluation of the biological value of the fruit of several hot pepper [Capsicum annuum L.] cultivars

Free amino acid accumulation in different growth stages of hot pepper fruits [Capsicum annuum L.] after ethephon treatments

Effect of potassium fertilizer type on the content of nutritive components in the leaves and fruits of hot pepper [Capsicum annuum L.]

Capsaicinoids in hot pepper depending on fruit maturity stage and harvest date

Effect of nitrogen and potassium fertilization on the nutritional status of hot pepper (Capsicum annuum L.) plants and on substrate salinity

Relationships of the capsaicinoid content between the fruit parts of hot pepper (Capsicum annuum L.)

Engineering of obtaining vegetable pepper seed

Analysis of yielding and selected biometric parameters of the fruit of several hot pepper [Capsicum annuum L.] cultivars

Utility and biological value of hot pepper fruits from a single harvest

Fungi colonizing stems and leaves of hot pepper plants [Capsicum annuum L.] cultivated in field

Presowing conditioning of hot pepper [Capsicum annuum L.] seeds and its results in a field growing. Part II. Effect on the structure and quality of fruit yield

Presowing conditioning of hot pepper [Capsicum annuum L.] seeds and its results in a field growing. Part I. Effect on the vigour of seeds and seedlings

Wpływ sposobu przygotowania rozsady na plonowanie papryki ostrej (Capsicum annuum L.)