Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production

@article{Ayuso2007QualityCO,
  title={Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production},
  author={M. Ayuso and M. J. Bernalte and M. Lozano and M. I. Garc{\'i}a and Vicente Montero de Espinosa and M. P{\'e}rez and M. Hern{\'a}ndez and N. Somogyi},
  journal={European Food Research and Technology},
  year={2007},
  volume={227},
  pages={557-563}
}
Twelve hybrids obtained by crossing of different Hungarian cultivars and the Spanish ‘Jaranda’, ‘Jariza’ and ‘Jeromín’ have been studied. The aim of this work was to select those peppers with high capsaicinoids content, and good agronomic and industrial characteristics, as ‘Jeromín’, the only local cultivar used for pungent (hot) paprika, has a low and irregular pungency depending on the year. The crop productive characteristics, ASTA colour, carotenoid pigment content and pungency of the… Expand
UTILITY AND BIOLOGICAL VALUE OF HOT PEPPER FRUITS FROM A SINGLE HARVEST
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