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Bell Pepper (bell + pepper)
Kinds of Bell Pepper Selected AbstractsA COMPARISON OF LIPID AND LIPID/HYDROCOLLOID BASED COATINGS TO EVALUATE THEIR EFFECT ON POSTHARVEST QUALITY OF GREEN BELL PEPPERSJOURNAL OF FOOD QUALITY, Issue 2 2002FRANK D. CONFORTI Maintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4-week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA) contents. No significant differences (P>0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P<0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf-life. [source] Silicon Suppresses Phytophthora Blight Development on Bell PepperJOURNAL OF PHYTOPATHOLOGY, Issue 7-8 2010Ronald D. French-Monar Abstract The application of silicon (Si) reduces the intensity of diseases in several economically important crops. This study aimed at determining the potential of this element to decrease the symptoms of Phytophthora blight development on bell pepper, caused by Phytophthora capsici. Bell pepper plants (Sakata Hybrid X pp6115) were initially grown in plastic pots with substrate composed of 1 : 1 mixture of sterile fine sand and Fafard No. 2 peat mix amended with calcium silicate (+Si) or calcium carbonate (,Si). Six weeks later, plants were transplanted to new pots that contained the same +Si and ,Si substrate but were infested with finely ground wheat grains (1- to 2-mm diameter) colonized by two isolates of P. capsici, Cp30 (compatibility type A1) and Cp32 (compatibility type A2). At the end of the experiment, roots and stems from plants of each treatment were collected to determine Si concentration. The presence of lesions on crowns and stems and wilting of plants were monitored up to 9 days after transplanting (DAT). Data obtained were used to calculate the area under diseased plants progress curve (AUDPPC) and area under wilting plants progress curve (AUWPPC). Relative lesion extension (RLE) was obtained as the ratio of vertical lesion extension to stem length at 9 DAT. There was a 40% increase in the concentration of Si in the roots but not in the stems of bell pepper plants in the +Si treatment compared to the ,Si treatment. When comparing +Si to ,Si treatments, the AUDPPC was reduced by 15.4 and 37.5%, while AUWPPC was reduced by 29.1 and 33.3% in experiments 1 and 2, respectively. RLE values were reduced by 35% in the +Si treatment. Dry root weights increased by 23.7%, and stem weights were increased by 10.2% in the +Si treatment. Supplying Si to bell peppers roots can potentially reduce the severity of Phytophthora blight while enhancing plant development. [source] Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersJOURNAL OF FOOD SCIENCE, Issue 4 2002F.D. Conforti ABSTRACT Three coatings containing a hydrocolloid-lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5-week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis. [source] The role of cysteine and cysteine,S conjugates as odour precursors in the flavour and fragrance industry ,FLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2008Christian Starkenmann Abstract Volatile sulphur compounds are important odorants in the flavour and fragrance industries. Recent developments in the field have reinvigorated sulphur compound research, particularly with regard to the precursor compounds of volatile thiols. The present review concentrates on the role of cysteine and cysteine,S conjugates as precursor compounds for a variety of aromas and examines the chemical and enzymatic pathways of degradation and biotransformation. Cysteine is an important source of sulphur in flavour chemistry and may be degraded into hydrogen sulphide, which can further participate in other reactions. Direct reactions of cysteine and the pathways particular to various flavours and fragrances are discussed, with an emphasis on the precursor compounds cysteine,S conjugates. The importance of cysteine precursors in plants, including onion, wine, passion fruit, bitter orange, asparagus and bell pepper and the formation of natural scents in cats and humans are discussed. Copyright © 2008 John Wiley & Sons, Ltd. [source] Silicon Suppresses Phytophthora Blight Development on Bell PepperJOURNAL OF PHYTOPATHOLOGY, Issue 7-8 2010Ronald D. French-Monar Abstract The application of silicon (Si) reduces the intensity of diseases in several economically important crops. This study aimed at determining the potential of this element to decrease the symptoms of Phytophthora blight development on bell pepper, caused by Phytophthora capsici. Bell pepper plants (Sakata Hybrid X pp6115) were initially grown in plastic pots with substrate composed of 1 : 1 mixture of sterile fine sand and Fafard No. 2 peat mix amended with calcium silicate (+Si) or calcium carbonate (,Si). Six weeks later, plants were transplanted to new pots that contained the same +Si and ,Si substrate but were infested with finely ground wheat grains (1- to 2-mm diameter) colonized by two isolates of P. capsici, Cp30 (compatibility type A1) and Cp32 (compatibility type A2). At the end of the experiment, roots and stems from plants of each treatment were collected to determine Si concentration. The presence of lesions on crowns and stems and wilting of plants were monitored up to 9 days after transplanting (DAT). Data obtained were used to calculate the area under diseased plants progress curve (AUDPPC) and area under wilting plants progress curve (AUWPPC). Relative lesion extension (RLE) was obtained as the ratio of vertical lesion extension to stem length at 9 DAT. There was a 40% increase in the concentration of Si in the roots but not in the stems of bell pepper plants in the +Si treatment compared to the ,Si treatment. When comparing +Si to ,Si treatments, the AUDPPC was reduced by 15.4 and 37.5%, while AUWPPC was reduced by 29.1 and 33.3% in experiments 1 and 2, respectively. RLE values were reduced by 35% in the +Si treatment. Dry root weights increased by 23.7%, and stem weights were increased by 10.2% in the +Si treatment. Supplying Si to bell peppers roots can potentially reduce the severity of Phytophthora blight while enhancing plant development. [source] Carotenoids in pungent and non-pungent peppers at various developmental stages grown in the field and glasshouse,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2002M Russo Abstract Carotenoids in edible portions of plants can provide health benefits to humans. How growing conditions affect levels of carotenoids in pepper fruits as they mature is not well known. Five cvs of bell pepper (Bell Captain, Melody, North Star, Ranger, Red Beauty) and five cvs of pungent-type peppers (Anaheim, Ancho, Cayenne, Pimento, Red Cherry) were grown in a glasshouse and in the field. Fruits were harvested at the green, turning (50% green) and mature red stages and analysed for levels of the carotenoids ,-cryptoxanthin, ,-carotene, ,-carotene, capsanthin, lutein and zeaxanthin and totals of these carotenoids. Levels of provitamin A: retinol equivalents (RE) were derived from levels of ,-cryptoxanthin, ,-carotene and ,-carotene. Levels of most carotenoids and RE were significantly higher in glasshouse-grown plants, and most were higher in fruits at the red stage. Fruits of Ancho type had the most ,-cryptoxanthin, ,-carotene, ,-carotene, total carotenoids and RE, while fruits of Red Cherry type had the most capsanthin and zeaxanthin, and fruits of Bell Captain had the most lutein. Interactions of the main effects variables, ie location of production (field vs glasshouse), stage of development and cultivar, indicated differences in patterns of carotenoid levels and RE. The data indicated that growing conditions influenced carotenoid levels. The more consistent and protected conditions in the glasshouse may have caused carotenoid levels to be increased, especially at the red stage. Published in 2002 for SCI by John Wiley & Sons, Ltd [source] Detailed analysis of the DNA recognition motifs of the Xanthomonas type III effectors AvrBs3 and AvrBs3,rep16THE PLANT JOURNAL, Issue 6 2009Sabine Kay Summary The Gram-negative phytopathogenic bacterium Xanthomonas campestris pv. vesicatoria (Xcv) employs a type III secretion system to translocate effector proteins into plant cells where they modulate host signaling pathways to the pathogen's benefit. The effector protein AvrBs3 acts as a eukaryotic transcription factor and induces the expression of plant genes termed UPA (up-regulated by AvrBs3). Here, we describe 11 new UPA genes from bell pepper that are induced by AvrBs3 early after infection with Xcv. Sequence comparisons revealed the presence of a conserved AvrBs3-responsive element, the UPA box, in all UPA gene promoters analyzed. Analyses of UPA box mutant derivatives confirmed its importance for gene induction by AvrBs3. We show that DNA binding and gene activation were strictly correlated. DNase I footprint studies demonstrated that the UPA box corresponds to the center of the AvrBs3-protected DNA region. Type III delivery of AvrBs3 and mutant derivatives showed that some UPA genes are induced by the AvrBs3 deletion derivative AvrBs3,rep16, which lacks four repeats. We show that AvrBs3,rep16 recognizes a mutated UPA box with two nucleotide exchanges in positions that are not essential for binding and activation by AvrBs3. [source] Cross-reactive and species-specific immunoglobulin E epitopes of plant profilins: an experimental and structure-based analysisCLINICAL & EXPERIMENTAL ALLERGY, Issue 7 2006C. Radauer Summary Background Profilins are cross-reactive plant allergens responsible for multiple pollen sensitization and pollen-associated food allergy. While it is assumed that profilins from different species are immunologically equivalent, some studies suggest partial or even lacking IgE cross-reactivity between certain profilins. Objective We aimed to obtain a semi-quantitative assessment of the contributions of conserved and species-specific epitopes to IgE binding of plant profilins. Methods We compared model structures of profilins from timothy, mugwort, celery and bell pepper with crystal structures of birch and latex profilins. We predicted potential conformational epitopes that consisted of contiguous patches of at least 20% surface-exposed residues. Celery and timothy profilins were purified from their natural sources, and profilins from birch, mugwort, bell pepper and latex were expressed in Escherichia coli. The structural integrity of all purified proteins was confirmed by circular dichroism spectroscopy. IgE ELISAs and ELISA inhibitions using sera from 22 profilin-sensitized allergic patients were carried out. Results Peptide backbone conformations of all six profilins were highly similar. Nine variable epitopes and two containing high proportions of conserved residues were predicted. IgE from all sera bound to all tested profilins and the amounts were highly correlated. However, IgE inhibition experiments revealed that up to 60% of total IgE binding was mediated by species-specific epitopes. The extent of cross-reactivity among profilins from timothy, birch, latex and celery was greater than cross-reactivity to mugwort and bell pepper profilins. This pattern was mirrored by sequence similarities among one of the predicted variable epitopes. Patients with IgE to cross-reactive epitopes displayed allergic reactions to a greater number of plant foods than patients having IgE directed to species-specific epitopes. Conclusion The large extent of cross-reactivity among plant profilins justifies using a single profilin for diagnosis. However, the fine specificity of IgE directed to variable epitopes may influence the clinical manifestation of profilin sensitization. [source] A COMPARISON OF LIPID AND LIPID/HYDROCOLLOID BASED COATINGS TO EVALUATE THEIR EFFECT ON POSTHARVEST QUALITY OF GREEN BELL PEPPERSJOURNAL OF FOOD QUALITY, Issue 2 2002FRANK D. CONFORTI Maintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4-week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA) contents. No significant differences (P>0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P<0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf-life. [source] Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersJOURNAL OF FOOD SCIENCE, Issue 4 2002F.D. Conforti ABSTRACT Three coatings containing a hydrocolloid-lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5-week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis. [source] US,Mexico fresh vegetable trade: the effects of trade liberalization and economic growthAGRICULTURAL ECONOMICS, Issue 1 2001Jaime E. Málaga NAFTA; Vegetables; Trade liberalization; Mexico Abstract Studies of US-Mexico vegetable trade have generally emphasized the importance of US tariffs in determining the competitive advantage of US producers. Even so, research has identified at least four factors related primarily to the different levels of economic development in the US and Mexico that also have important effects on US-Mexico agricultural trade in general and fresh vegetable trade in particular. These include the differential growth rates of US and Mexican real wages, production technology (yields), and per capita income as well as cyclical movements in the real Mexican Peso/US Dollar exchange rate. This study examines the relative contribution of NAFTA and the development-related factors to likely future changes in US fresh vegetable imports from Mexico. The analysis employs an econometric simulation model of US and Mexican markets for five fresh vegetables (tomatoes, cucumbers, squash, bell peppers, and onions) accounting for 80% of US fresh vegetable imports. The results suggest that the 1994,1995 Peso devaluation rather than NAFTA was primarily responsible for the sharp increase in US imports of Mexican vegetables observed in the first years following the implementation of NAFTA. Over time, however, the results suggest that differences in the growth rates of US and Mexican production yields and, to a lesser extent, of US and Mexican real incomes and/or real wage rates could plausibly contribute more to the future growth of US tomato, squash, and onion imports from Mexico than the trade liberalizing effects of NAFTA. [source] | |||||||||||||