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Davut Keleş, Hasan Pınar, Atilla Ata, Hatıra Taşkın, Serhat Yıldız and Saadet Büyükalaca

Peppers are a commonly consumed vegetable worldwide and are especially popular in the Mediterranean basin including Turkey. Peppers are grown in almost every region of Turkey and are consumed in various forms (fresh, pepper paste, sauce, pickle, and

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Ildikó Hernádi, Zita Sasvári, Jana Albrechtová, Miroslav Vosátka and Katalin Posta

Sweet pepper ( Capsicum annuum L.) is an important vegetable containing bioactive metabolites with potential health-promoting properties having antioxidant activity ( Marín et al., 2004 ), carotenoids, capsaicinoids, capsinoids, flavonoid

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Ibrahim Demir, B. Begüm Kenanoglu, Kazim Mavi, Tuba Celikkol, Fiona Hay and Zeliha Sariyildiz

Seeds of pepper ( Capsicum annuum L.) are considered to have a short lifespan in storage ( Priestley, 1986 ). In subtropical regions where pepper seeds are produced, relative humidity is high (greater than 70%) and when associated with high

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Camilo Escalante-Magaña, Luis F. Aguilar-Caamal, Ileana Echevarría-Machado, Fátima Medina-Lara, Lucila Sánchez Cach and Manuel Martínez-Estévez

sufficient leaf tissue was collected. Treatment of stress caused by water deficit. Twenty-five homogenous plants from each of the three pepper cultivars were used. Four plants were used for each of the five treatments, and five plants were used as controls

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John R. Stommel and Robert J. Griesbach

Many vegetables have ornamental as well as food value. Widely grown vegetable crops such as pepper ( Capsicum annuum L.) were prized more as ornamentals than as a food source when introduced to Europe in the 15th century ( Stommel and Bosland

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Ariadna Monroy-Barbosa and Paul W. Bosland

Phytophthora capsici , the causal agent of phytophthora blight, continues to threaten the livelihood of growers and the future of pepper production in the United States and globally. Growers and processors of pepper rank P. capsici as a top threat

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Yolanda Godínez-Hernández, José Luis Anaya-López, Raúl Díaz-Plaza, Mario González-Chavira, Irineo Torres-Pacheco, Rafael F. Rivera-Bustamante and Ramón G. Guevara-González

Seven pepper (Capsicum chinense Jacq.) populations from the Yucatán Peninsula, México, that were selected from a field screening for viral diseases were tested for pepper huasteco geminivirus (PHV) resistance. Two populations (UX-SMH-1 and UX-SMH-24) displayed <50% of infection with PHV. Four plants did not show viral symptoms 3 months postinoculation using biolistic and grafting methods. When leaf tissue from these individuals was analyzed for PHV using quantitative PCR, it supported PHV replication, thus, the ineffective PHV infection in these symptomless individuals may be a result of restricted viral movement.

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John R. Stommel, Mikhail Kozlov and Robert J. Griesbach

Ornamental peppers ( Capsicum annuum L.) belong to the plant family Solanaceae, which includes ornamentals such as the Brugmansia (Angel’s trumpet), Brunfelsia , Browallia (Bush violet), Datura , Nicotiana , Petunia , and Salpiglossis

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Nancy Santana-Buzzy, Adriana Canto-Flick, Eduardo Balam-Uc and Marta Alvarez Gil

The Center of Scientific Research of Yucatan (CICY) has released a new open-pollinated cultivar of habanero pepper: Mayan Kisin. This is distinguished by its high performance, its bright red and very spicy fruit. ‘Mayan Kisin’ originated from four

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Maalekuu Kissinger, Sharon Tuvia-Alkalai, Yavin Shalom, Elazar Fallik, Yonatan Elkind, Matthew A. Jenks and Mark S. Goodwin

Fruit of pepper (Capsicum annuum L.) is hollow by nature, which limits its water reservoir capacity, and as such, small amounts of water loss result in loss of freshness and firmness, which reduce fruit quality, shelf life, and market value. In order to understand the basis for water loss from fruit, 10 pepper accessions with wide variation in water loss rate were used to study physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage. Postharvest water loss rate in ripe pepper fruit stored at 20 °C, and 85% relative humidity, was found to be associated with cell membrane ion leakage, lipoxygenase activity, and total cuticular wax amount. Total cuticular wax amounts were highest in the high-water-loss pepper fruit, and lowest in the low-water-loss fruit. However, total cuticle amount (isolated enzymatically and quantified gravimetrically), total cutin monomer amount, and the amount of individual cutin monomer and wax constituents (determined using gas chromatography mass spectrometry) indicated no direct association with postharvest water loss rates. Fruit fresh weight, pericarp weight, pericarp surface area, pericarp thickness, initial water content, and dry matter were highly associated with each other, but less so with water loss rate. Fruit of accessions displaying high fruit water loss rate matured and ripened earlier than fruit of accessions displaying low-water-loss rate. Cell membrane ion leakage and lipoxygenase activity were higher after storage than immediately after harvest. Pepper fruit total cuticle wax amount, lipoxygenase activity, and cell membrane ion leakage were directly related to postharvest water loss rate in pepper fruit during storage.