The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity

References

• AOAC. 1980. Official methods of analysis. 13th ed. Washington, DC: Association of Official Analytical Chemists.
   Google Scholar
• AOAC. 1995. Official methods of analysis. 16th ed. Washington, DC: Association of Official Analytical Chemists.
   Google Scholar
• Audisio M, Dante M, de Cicco A, Siciliano M. Il contenato di vitamina C nei peperoni (Capsicum annuum) delle cultivar Rubra e Golden King in relazione al grado di maturazione de alle modalitá di conservazione. Riv Sci Aliment 1995; 24: 543–547
   Google Scholar
• Belakbir A, Ruiz JM, Romero L. Yield and fruit quality of pepper (Capsicum annuum L.) in response to bioregulators. HortScience 1998; 33: 85–87
   Web of Science ®Google Scholar
• Belitz HD, Grosch W. Química de los Alimentos. Acribia, ZaragozaSpain 1988
   Google Scholar
• Belleti, P, Nassi, MO, Quagliotti, L. 1983. Capsicum newsletter. no. 2. TurínItaly: Institute of Plant Breeding and Seed Production.
   Google Scholar
• Ben-Yehoshua S, Shapiro B, Even Chen Z, Lurie S. Mode of action of plastic film in extending of lemon and bell pepper fruits by alleviation of water stress. Plant Physiol 1983; 73: 87–93
   PubMed Web of Science ®Google Scholar
• Bosland PW. Capsicums: innovative uses of an ancient crop. Progress in new crops, E Janick. ASHS Press, Arlington, VA 1996; 479–487
   Google Scholar
• Cashel K, English R, Lewis J. Composition of foods Australia. Department of Community Service and Health, Australian Government Printing Services, Canberra 1989
   Google Scholar
• Castro-Ramos R. La composición del pimiento (Capsicum annuum L.) y el aprovechamiento de sus residuos. Grasas y Aceites 1981; 32: 391–394
   Google Scholar
• Cavero R, López ML. Contenido y evolución de 68 elementos químicos en el sistema planta-suelo del cultivo del pimiento ‘Piquillo de Lodosa’ en Navarrra. Publicaciones de Biología de la Universidad de Navarra. Ser Bot 1993; 9: 1–252
   Google Scholar
• Cavero RY, Echeverría A, Iribarren F, López ML. Contenido y evolución de 9 elementos químicos en pimiento Piquillo a lo largo de su desarrollo. Suelo y Planta 1992; 2: 231–242
   Google Scholar
• Cavero RY, Baucells M, López ML, Roura M. Contenido y evolución de 7 elementos químicos en el pimiento Piquillo de Lodosa a lo largo de su desarrollo y de 26 en el suelo de cultivo por FRX. Suplemento Anual de Ciencias ‘Principe de Viana’ 1993; 13: 27–36
   Google Scholar
• Cook, JA, Vanderjagt, DJ, Pastuszyn, A, Mounkaila, G, Glew, RS, Millsons, M, Glew, RH. 2000. Nutrient and chemical composition of 13 wild plant foods of Niger. J Food Composition Anal, 13:83–92.
   Google Scholar
• Daood HG, Vinkler M, Markus F, Hebshi EA, Biacs PA. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem 1996; 55: 365–372
   Web of Science ®Google Scholar
• Dijkink BH, Tomassen MM, Willemsen JHA, Doorn WG. Humidity control during bell pepper storage, using a hollow fiber membrane contactor system. Postharvest Biol Technol 2004; 32: 311–320
   Web of Science ®Google Scholar
• Dürüst N, Sümengen D, Dürüst Y. Ascorbic acid and element contents of foods of Trabzon (Turkey). J Agric Food Chem 1997; 45: 2085–2087
   Web of Science ®Google Scholar
• El-Saeid HM. Chemical composition of sweet and hot pepper fruits grown under plastic house conditions. Egypt J Hortic 1995; 22: 11–18
   Google Scholar
• Estrada, B, Bernal, MA, Merino de Cáceres, F. 2000. Maduración del pimiento de Padrón. Transformaciones bioquímicas. Universidad de A Coruña, Spain.
   Google Scholar
• Fawell DJ. A comparison of the vitamin C content of fresh and frozen vegetables. Food Chem 1998; 62: 59–64
   Web of Science ®Google Scholar
• Ferguson EL, Gibson RS, Opare-Qbisaw C, Osei-Qpare F, Stephen AM, Lehrfeld J, Thompson LU. The zinc, calcium, copper, manganese, nonstarch polysaccharide and phytate content of seventy-eight locally grown and prepared African foods. J Food Composition Anal 1993; 6: 87–99
   Google Scholar
• Giambanco de Ena H. Recolección y manipulación del pimiento. Pimientos. Ediciones de Horticultura, ReusSpain 1996; 167
   Google Scholar
• Gil Ortega R. El pimiento y sus variedades en España. Hortofruticultura 1992; 7/8: 16–21
   Google Scholar
• Gil Ortega, R, Ruiz, P, Bayo, J. 1980. Pimiento de conserva IV. Selecciones L.N.J.A. de ‘Morrón’. MadridSpain: Ministerio de Agricultura. Instituto Nacional de Investigaciones Agrarias.
   Google Scholar
• Govindarajan VS. Capsicum production, technology, chemistry and quality. II: Processed products, standards, world production and trade. CRC Crit Rev Food Sci Nutr 1986; 23: 207–288
   Google Scholar
• Hägg M, Ylikoski S, Kumpulainen J. Vitamin C and alfa- and beta-carotene contents in vegetables consumed in Finland during 1988–1989 and 1992–1993. J Food Comp Anal 1994; 7: 252–259
   Google Scholar
• Hägg M, Ylikoski S, Kumpulainen J. Vitamin C content in fruits and berries consumed in Finland. J Food Comp Anal 1995; 8: 12–20
   Google Scholar
• Haytowitz DB, Matthews RH. Composition of foods: vegetables and vegetable products. Handbook. Department of Agriculture, Washington, DC 1984; 8–11
   Google Scholar
• Herrmann K. Inhaltsstoffe des Gemüse paprikas. Industrielle Gemüseverwert 1995; 11–12: 418–424
   Google Scholar
• Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DA. The composition of foods. Royal Society of Chemistry, Auflage Cambridge 1993; 260–263
   Google Scholar
• Howard LR, Smith RT, Wagner AB, Villalón B, Burns EE. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuun) and processed Jalapeños. J Food Sci 1994; 59: 362–365
   Web of Science ®Google Scholar
• Howard LR, Talcott ST, Brenes CH, Villalón B. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem 2000; 48: 1713–1720
   PubMed Web of Science ®Google Scholar
• Hubbard NL, Pharr DM. Developmental changes in carbohydrates concentration and activities of sucrose metabolizing enzymes in fruits of two Capsicum annuum genotypes. Plant Sci 1992; 86: 33–39
   Web of Science ®Google Scholar
• Jiménez A, Romojaro F, Gómez J, Llanos MR, Sevilla F. Antioxidant systems and their relationship with the response of pepper fruits to storage at 20°C. J Agric Food Chem 2003; 51: 6293–6299
   PubMed Web of Science ®Google Scholar
• Khadi BM, Goud JV, Patil VB. Variation in ascorbic acid and mineral content in fruits of some varieties of chilli (Capsicum annuum L.). Plant Foods Hum Nutr 1987; 37: 9–15
   Web of Science ®Google Scholar
• Kirk RS, Sawyer R. Pearson's composition and analysis of foods. Longman, Harlow 1991; 242
   Google Scholar
• Lee Y, Howard LR, Villalón B. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J Food Sci 1995; 60: 473–476
   Web of Science ®Google Scholar
• Lisiewska Z, Kmiecik W, Jaworska G. The value of Polish field grown sweet pepper cultivars for freezing and pickling. Roczn, XLV, NR 1994; 4: 311–320
   Google Scholar
• López-Hernández J, Oruña-Concha MJ, Simal-Lozano J, Vázquez-Blanco ME, González-Castro MJ. Chemical composition of Padrón peppers (Capsicum annuum L.) grown in Galicia (N.W. Spain). Food Chem 1996; 4: 557–559
   Google Scholar
• Lownds NK, Banaras M, Bosland PW. Relationships between postharvest water loss and physical properties of pepper fruit (Capsicum annuum L.). HortScience 1994; 28: 1182–1184
   Web of Science ®Google Scholar
• Lurie S, Shapiro B, Ben-Yehoshua S. Effects of water stress and degree of ripeness on rate of senescence of harvested bell fruit. J Am Soc Horticult Sci 1986; 111: 880–885
   Web of Science ®Google Scholar
• Martínez, S, González-Raurich, M, Bernardo, A. 1998. Composición global de la parte comestible del pimiento morrón de Fresno de la Vega. In:. Proceedings del IV Congreso Internacional de Química de la ANQUE, Lugo, Spain. p 150.
   Google Scholar
• Martínez, S, Arturo, G, González Raurich, M, Bernardo, A. 1999. Mineral content of raw and processed morron pepper. IV Encuentro de Química de los Alimentos, CoimbraPortugal. p 150.
   Google Scholar
• Meir S, Rosenberger I, Aharon Z, Grinberg S, Fallik E. Improvement of the postharvest keeping quality and colour development of bell pepper (cv. ‘Maor’) by packaging with polyethylene bags at a reduced temperature. Postharvest Biol Technol 1995; 5: 303–309
   Web of Science ®Google Scholar
• Mínguez-Mosquera MI, Hornero-Méndez D. Formation and transformation of pigments during the fruit ripening of Capsicum annuum cv Bola and Agridulce. J Agric Food Chem 1994a; 42: 38–44
   Web of Science ®Google Scholar
• Mínguez-Mosquera MI, Hornero-Méndez D. Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. J Agric Food Chem 1994b; 42: 1555–1560
   Web of Science ®Google Scholar
• Mínguez-Mosquera MI, Hornero-Méndez D. Changes in carotenoid esterification during the fruit ripening of Capsicum annuum cv Bola. J Agric Food Chem 1994c; 42: 640–644
   Web of Science ®Google Scholar
• Mínguez-Mosquera MI, Gallardo-Guerrero ML, Roca López-Cepero MG. Involvement of pectinesterase and poligalacturonase in the changes of pectin matter in olives (cv. Hojiblanca) intented for milling. J Am Oil Chem Soc 2002; 79: 93–99
   Web of Science ®Google Scholar
• Molla, E, Camara, MM, Diez, C, Torija, ME. 1994. Estudio de la determinación de azúcares en frutos y derivados. Alimentaria. 87–93.
   Google Scholar
• Morales-Castro, J, Ávila Vázquez, CM, Rocha-Fuentes, M, Ochoa-Martínez, A, Gallegos-Infante, A. 2002. Effect of controlled atmospheres on quality of green pepper poblado (ancho). In:. Proceedings of the 16^th International Pepper Conference Tampico, Tamaulipas, Mexico. pp. 10–12.
   Google Scholar
• Moreiras O, Carbajal A, Cabrera L, Cuadrado M. Tablas de composición de alimentos. Pirámide, MadridSpain 2001; 30–110
   Google Scholar
• Nielsen TH, Skjærbæk HC, Karlsen P. Carbohydrate metabolism during fruit development in sweet pepper (Capsicum annuum L.) plants. Physiol Plantarum 1991; 82: 311–319
   Web of Science ®Google Scholar
• Oruña-Concha MJ, González-Castro MJ, López-Hernández J, Simal-Lozano J. Monitoring of the vitamin C content of frozen green beans and Padrón peppers by HPLC. J Sci Food Agric 1998; 76: 477–480
   Web of Science ®Google Scholar
• Osuna-García JA, Wall MM, Waddell CA. Endogenous levels of tocopherol and ascorbic acid during ripening of Mexican-type chile (Capsicum annuum L.). J Agric Food Chem 1998; 46: 5093–5096
   Web of Science ®Google Scholar
• Özden C, Bayindirli L. Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers. Eur Food Res Technol 2002; 214: 320–326
   Web of Science ®Google Scholar
• Pérez-Gálvez A, Garrido-Fernández J, Mínguez-Mosquera MI, Lozano-Ruíz M, Montero de Espinosa V. Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza). Effect of process and nutritional aspects. J Am Oil Chem Soc 1999; 76: 205–208
   Web of Science ®Google Scholar
• Prabha TH, Neelwarne B, Tharanathan RN. Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation. Zeitschr Lebensmittel-Untersuch -Forsch 1998; 206: 121–125
   Google Scholar
• Priya-Sethu KM, Prabha TN, Tharanathan RN. Post-harvest biochemical changes associated with the softening phenomenon in Capsicum annuum fruits. Phytochemistry 1996; 42: 961–966
   Web of Science ®Google Scholar
• Prosky L, Asp NG, Schweizer TF, DeVires JW, Furda I. Determination of insoluble, soluble and total dietary fibre in foods and food products: interlaboratory study. J AOAC 1988; 71: 1017–1023
   Google Scholar
• Rajput JC, Parulekar YR. El pimiento. Tratado de Ciencia y Tecnología de las hortalizas. Acriba, ZaragozaSpain 2004; 203–225
   Google Scholar
• Rivera Martínez, A, Andrés Ares, JL, Fernández Paz, J. 2003. Caracterización morfológica y agronómica de lineas de pimiento autóctono de Galicia. Actas de Horticultura. X Congreso Nacional de Ciencias Hortícolas, Pontevedra, Spain.
   Google Scholar
• Rogiers SY, Kumar GNM, Knowles NR. Maturation and ripening of fruit of Amelanchier alnifolia Nutt. are accompanied by increasing oxidative stress. Annals Bot 1998; 81: 203–211
   Web of Science ®Google Scholar
• Rubio C, Hardisson A, Martín R, Báez A, Martín M, Álvarez R. Mineral composition of the red and green pepper (Capsicum annuum) from Tenerife Island. Eur Food Res Technol 2002; 214: 501–504
   Web of Science ®Google Scholar
• Shukla JC, Naik LB. Chili. Advances in horticulture. Maholtra Pub. House, Nueva DelhiIndia 1993; 380
   Google Scholar
• Simonne AH, Simonne EH, Eitenmiller RR, Mills HA, Green NR. Ascorbic acid provitamin A contents in unusually colored bell peppers (Capsicum annuum). J Food Composition Anal 1997; 10: 299–311
   Google Scholar
• Soohyum K, Young Hwan K, Zee-Won L, Byung-Dong K, Kwon-Soo H. Analysis of chemical constituents in fruits of red pepper (Capsicum annuum L. c.v. Bugang). J Kor Soc Horticult Sci 1997; 38: 384–390
   Google Scholar
• Stolle-Smits T, Beekhuizen JG, Kok TC, Pijnenburg M, Recourt K, Derksen J, Voragen AGJ. Changes in cell wall polysaccharides of green bean pods during development. Plant Physiol 1999; 121: 363–372
   PubMed Web of Science ®Google Scholar
• Sziklai IL, Ördögh M, Molnár E, Szabó E. Distribution of trace and minor elements in Hungarian spice paprika plants. J Radioanal Nucl Chem 1988; 22: 233–238
   Google Scholar
• Tadesse T, Hewett EW, Nichols MA, Fisher KJ. Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development. Sci Horticult 2002; 93: 91–103
   Web of Science ®Google Scholar
• Tsumura F, Ohsako Y, Haraguchi Y, Kumagai H, Sakurai H, Ishii K. Rapic enzymatic assay for ascorbic acid in various foods using peroxidase. J Food Sci 1993; 58: 619–687
   Web of Science ®Google Scholar
• Villanueva MJ, Tenorio MD, Esteban MA, Mendoza MC. Compositional changes during ripening of two cultivars of muskmelon fruits. Food Chem 2004; 87: 179–185
   Web of Science ®Google Scholar
• Yebra MC, García MC, Bermejo A, Bermejo MP. Determinación de fósforo total en frutas y hortalizas cultivadas en Galicia. Alimentaria 1991; 11: 31–33
   Google Scholar