Academic literature on the topic 'Chili (Capsicum frutescens L.)'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Chili (Capsicum frutescens L.).'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Chili (Capsicum frutescens L.)"
Agustina, Susi, Pudji Widodo, and Hexa Apriliana Hidayah. "ANALISIS FENETIK KULTIVAR CABAI BESAR Capsicum annuum L. DAN CABAI KECIL Capsicum frutescens L." Scripta Biologica 1, no. 1 (March 25, 2014): 113. http://dx.doi.org/10.20884/1.sb.2014.1.1.36.
Full textSafitri, Noor Laila, Erma Prihastanti, Sri Widodo Agung Suedy, and Agus Subagio. "Nano-chitosan coating on maintaining the quality of postharvest chili pepper (Capsicum frutescens L.)." Biogenesis: Jurnal Ilmiah Biologi 9, no. 2 (December 30, 2021): 163. http://dx.doi.org/10.24252/bio.v9i2.23524.
Full textSOPIALENA, SOPIALENA, SURYA SILA, ROSFIANSYAH ROSFIANSYAH, and JULI NURDIANA. "The role of neem leaves as organic pesticides in chili pepper (Capsicum frutescens)." Nusantara Bioscience 10, no. 4 (September 24, 2018): 246–50. http://dx.doi.org/10.13057/nusbiosci/n100408.
Full textTaufiqurohman, Afan, and Sri Subekti. "Proses Implementasi Program Sekolah Lapangan Cabai Rawit (Capsicum frutescens L.)." AGRITEXTS: Journal of Agricultural Extension 45, no. 2 (December 20, 2021): 128. http://dx.doi.org/10.20961/agritexts.v45i2.34144.
Full textNuke, Yolanda, Ludgardis Ledheng, and Maria Yustiningsing. "Pengaruh Komposisi Media Tanam Organik Arang Sekam Dan Pupuk Kotoran Sapi Terhadap Pertumbuhan dan Kelangsungan Hidup Tanaman Cabai Merah (Capsicum annum L.) dan Cabai Rawit (Capsicum frutescens L.)." Bioma : Berkala Ilmiah Biologi 23, no. 2 (December 31, 2021): 125–32. http://dx.doi.org/10.14710/bioma.23.2.125-132.
Full textHutasoit, Rudi Tomson, Hermanu Triwidodo, and Rully Anwar. "THE ABUNDANCE AND DIVERSITY OF THRIPS (THYSANOPTERA: THRIPIDAE) ON CHILI (Capsicum annuum L.) AND CAYENNE (Capsicum frutescens L.) IN BOGOR." JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA 19, no. 1 (August 8, 2019): 33. http://dx.doi.org/10.23960/j.hptt.11933-41.
Full textKarim, Hilda, Andi Irma Suryani, Yusnaeni Yusuf, and Nur Afni Khaer Fatah. "Pertumbuhan Tanaman Cabai Rawit (Capsicum frutescens L.) terhadap Pemberian Pupuk Organik Cair Limbah Pisang Kepok." Indonesian Journal of Fundamental Sciences 5, no. 2 (November 18, 2019): 89. http://dx.doi.org/10.26858/ijfs.v5i2.11110.
Full textSafitri, Noor Laila, Della Widya Puspita, Junita Junita, Lily Nur Inda Sary, Retno Robiatul Al Adawiyah, Erma Prihastanti, and Sri Widodo Agung Suedy. "Penyimpanan Cabai Rawit (Capsicum frutescens L.) dengan Pelapisan Nanokitosan pada Suhu Rendah." Buletin Anatomi dan Fisiologi 7, no. 1 (March 29, 2022): 27–34. http://dx.doi.org/10.14710/baf.7.1.2022.27-34.
Full textCahyamurti, Riza Afifah, and Hari Purwanto. "Tingkat Serangan Grayak Spodoptera litura Pada Cabai Rawit (Capsicum frutescens) Dengan Pemberian Bakteri Lysinibacillus sphaericus." Bioma : Berkala Ilmiah Biologi 23, no. 2 (December 31, 2021): 149–58. http://dx.doi.org/10.14710/bioma.23.2.149-158.
Full textDo, Hoang Minh Vo, Le Tien Xuan, Mong Tham Vo, Bui Thong Huynh, Dinh Tien Dung Nguyen, Thuy Anh Nguyen Thi, Cong Tri Truong, and Dai Hai Nguyen. "Preparation and analgesic activity test of Capsicum frutescens oleoresin." Vietnam Journal of Science and Technology 59, no. 2 (March 16, 2021): 149–57. http://dx.doi.org/10.15625/2525-2518/59/2/15408.
Full textDissertations / Theses on the topic "Chili (Capsicum frutescens L.)"
Zegeer, Abreeza May 1956. "Interactions between saline stress and benzyladenine on chili peppers (Capsicum annuum L.)." Thesis, The University of Arizona, 1989. http://hdl.handle.net/10150/277069.
Full textSantos, Philipe dos 1987. "Extração de capsaicinoides da pimenta malagueta (Capsicum frutescens L.) usando CO2 supercrítico e ultrasssom." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254634.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-23T08:06:10Z (GMT). No. of bitstreams: 1 Santos_Philipedos_M.pdf: 4512322 bytes, checksum: 66583cf01fbd52620fb21be1cc00b5fc (MD5) Previous issue date: 2013
Resumo: A tecnologia de extração com fluido supercrítico surgiu como uma alternativa frente aos métodos tradicionais de extração e fracionamento de compostos ativos. Geralmente, uma unidade de extração com fluido supercrítico tem sua capacidade extrativa alterada com a utilização de técnicas em conjunto, como por exemplo, o emprego de diferentes cossolventes e a utilização de ondas ultrassônicas. A técnica de ultrassom baseia-se na formação de ondas ultrassônicas de alta frequência, capazes de provocar cavitação e causar ruptura na parede celular da matriz vegetal. Isto favorece a penetração do solvente e a transferência de massa e, consequentemente, o aumento do rendimento de extrato. O objetivo do presente trabalho foi obter extratos de pimenta malagueta através da utilização do processo de extração com fluido supercrítico (SFE) assistido por ultrassom. A matéria-prima utilizada foi a pimenta malagueta desidratada (5% em b.u.) e triturada. Para estudar a influencia das ondas ultrassônicas na taxa de extração, foram realizadas extrações com e sem ultrassom, nas potências e tempos de radiação variando de 150 a 360 W e 60 a 280 minutos, respectivamente. As condições de temperatura e pressão do dióxido de carbono supercrítico foram 40 ± 3 °C e 15 ± 0,5 MPa, respectivamente. A vazão mássica de CO2 foi fixada em 0,5 ± 0,1 kg/h. As cinéticas de extração foram realizadas na melhor condição de ultrassom em diferentes diâmetros de partícula. Os resultados obtidos indicaram um aumento de 77% no rendimento de extrato quando aplicadas ondas ultrassônicas. Não foi verificada influência significativa da aplicação de ondas ultrassônicas sobre o perfil de capsaicinoides e fenólicos totais. A melhor condição de extração assistida por ultrassom foi a 360 W de potência durante 60 minutos. Verificou-se uma influência do ultrassom sobre a taxa de extração, bem como nos coeficientes de transferência de massa na fase fluída e na fase sólida. O modelo de Sovová (1994) mostrou-se adequado para predizer as cinéticas de extração, porém os valores de rendimento global ( ), obtidos em experimentos assistidos por ultrassom, devem ser utilizados. As imagens obtidas por microscopia eletrônica de varredura com fonte de emissão de campo (FESEM) demonstraram uma perturbação na matriz vegetal quando se aplicou ondas ultrassônicas
Abstract: The supercritical fluid extraction technology came as an alternative to traditional methods of extraction and fractionation of active compounds. The capacity of a supercritical fluid extraction unit is changed with the application of combined techniques, for example, using different co-solvents and ultrasonic waves. The ultrasonic technology is based on high frequency ultrasonic waves formation capable of causing cavitations and disrupting the cell walls of vegetable matrix, favoring the penetration of solvent and enhancing mass transfer, thus increasing the extraction yield. The objective of this study was to obtain extracts of malagueta pepper (Capsicum frutescens L.) using supercritical fluid extraction (SFE) assisted by ultrasound. The raw material used was dried (5% w. b.) and triturated malagueta pepper. To study the influence of ultrasonic waves in the extraction rate, SFE experiments were performed with and without ultrasound, with powers and irradiations times from 150 to 360 W, and from 60 to 280 minutes, respectively. The conditions of temperature and pressure of supercritical carbon dioxide were 40 ± 3°C and 15 ± 0.5 MPa, respectively. The CO2 mass flow rate was fixed at 0.5 ± 0.1 kg/h. The extraction kinetics was performed in the best conditions of ultrasonic power ultrasonic in different particle diameters. The results indicated that the yield of oleoresin increased 77% when ultrasound waves were applied. The influence of the application of ultrasonic waves was not significant in the capsaicinoids and phenolics profiles. The best ultrasound-assisted extraction conditions were at 360 W (power) for 60 minutes (irradiation). The effect of ultrasound was verified on extraction rate and the solid and fluid phase mass transfer coefficient. The Sovová (1994) model was adequate to predict the extraction kinetics, but overall extraction yield values obtained in experiments assisted by ultrasound must be used. The images obtained by field emission scanning electron microscopy (FESEM) showed a disturbance in the vegetable matrix when ultrasound waves were applied
Mestrado
Engenharia de Alimentos
Mestre em Engenharia de Alimentos
Yamamoto, Sota. "Capsicum frutescens L. in southeast and East Asia : its distribution, dispersal routes and domestication." Kyoto University, 2008. http://hdl.handle.net/2433/136598.
Full text0048
新制・課程博士
博士(農学)
甲第13871号
農博第1686号
新制||農||953(附属図書館)
学位論文||H20||N4338(農学部図書室)
UT51-2008-C787
京都大学大学院農学研究科地域環境科学専攻
(主査)教授 縄田 栄治, 教授 東 順一, 教授 矢澤 進
学位規則第4条第1項該当
Farias, Virna Luiza de. "Aumento do rendimento do extrato de pimenta (Capsicum frutescens L.): UtilizaÃÃo de preparaÃÃes enzimÃticas comerciais." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=9715.
Full textAlÃm de possuÃrem compostos benÃficos para a saÃde humana, as pimentas sÃo muito apreciadas pela sua pungÃncia. Devido a sua elevada conveniÃncia, uma maneira muito popular de consumo de pimentas vermelhas à na forma de molhos, cujas tÃcnicas de produÃÃo variam dependendo da empresa. O objetivo geral deste trabalho foi estudar a maceraÃÃo enzimÃtica de polpa de pimenta tabasco (Capsicum frutescens L.) para aumentar o rendimento do seu extrato, permitindo um novo processo para a elaboraÃÃo do molho. Foram avaliados a influÃncia do sal na fermentaÃÃo autÃctone da polpa de pimenta, a maceraÃÃo enzimÃtica da polpa, a fermentaÃÃo da polpa previamente macerada e o rendimento em extrato a partir da polpa tratada com enzimas e da nÃo tratada. De acordo com cada experimento, os parÃmetros analisados foram: microbiota autÃctone, atividade de enzimas endÃgenas, cor, consistÃncia, concentraÃÃo de carotenoides e de capsaicinoides. Por fim os molhos elaborados com os extratos provenientes das polpas macerada e nÃo macerada foram analisados sensorialmente. A adiÃÃo de sal à polpa de pimenta reduziu a populaÃÃo das bactÃrias Ãcido-lÃticas heterofermentativas, resultando na ausÃncia de gÃs durante o processo fermentativo. A maceraÃÃo em erlenmeyers sob agitaÃÃo, em tempos superiores a 6 horas, provocou alteraÃÃo da cor e do odor da polpa, alÃm do crescimento de fungos aerÃbicos. As condiÃÃes para a maceraÃÃo enzimÃtica que resultaram em maior reduÃÃo de consistÃncia foram: frascos de vidro tampados, adiÃÃo de 20% de Ãgua (m/m polpa), 1000 L.gpolpa-1 de Pectinex AR e de Celluclast a 50ÂC, sem agitaÃÃo. O tratamento enzimÃtico antes da fermentaÃÃo resultou em uma polpa com coloraÃÃo mais vermelha e escura, com separaÃÃo de fases e maior rendimento de extrato. Os molhos elaborados a partir da polpa de pimenta nÃo macerada (Molho 1) e macerada (Molho 2) apresentaram aceitaÃÃo de cor e caracterÃsticas de sabor e aroma semelhantes, entretanto o Molho 2 apresentou maior intensidade de aroma frutal e menor ardÃncia (p<0,05). Ainda que a maceraÃÃo enzimÃtica da polpa de pimenta tenha promovido maior rendimento em extrato e boa recuperaÃÃo de capsaicinoides, o molho formulado a partir dessa polpa nÃo foi o mais aceito pelos julgadores, devido os consumidores de pimenta, em geral, serem apreciadores da ardÃncia em molhos de pimenta, e a maceraÃÃo enzimÃtica ter causado a reduÃÃo da percepÃÃo desse atributo. Entretanto vale ressaltar que os molhos foram igualmente aceitos quanto ao sabor. Assim, essa tecnologia pode ser aplicada para aumentar o rendimento de extrato de pimenta, com menos geraÃÃo de resÃduos, e produzir molhos de pimenta com menor pungÃncia, para agradar a um pÃblico que nÃo aprecia a elevada ardÃncia dos molhos de pimenta tradicionais.
Besides having beneficial compounds to human health, peppers are well appreciated for its pungency. Due to its high convenience, a very popular way of consumption of red peppers is in the form of sauces, which production techniques vary depending on the company. The aim of this work was to study the enzymatic maceration of tabasco pepper pulp (Capsicum frutescens L.) in order to increase the yield of its extract, allowing a new process for the preparation of the sauce. We evaluated the influence of the salt on the autochthonous fermentation; the enzymatic maceration of the pulp; the fermentation of the pulp previously macerated, and the yield of the extract from pulps treated and not treated with enzymes. According with each experiment, the analyzed parameters were: autochthonous microbiota, endogenous enzymes activity, color, consistency, carotenoids and capsacinoids concentrations. Finally, the sauces prepared with the extracts from both macerated and non-macerated pulps were sensorially analyzed. Adding salt to the pepper pulp reduced the population of heterofermentative lactic-acid bacteria, resulting in the absence of gas during the fermentation process. Enzymatic maceration in Erlenmeyer flasks under stirring, at times greater than 6 hours, resulted in changes of the pulp color and odor, and favored the growth of aerobic fungi. The conditions for the enzymatic maceration which resulted in greater reduction of pulp consistency were: capped glass vials, addition of 20% water (w/w pulp), 1000 L.gpulp-1 Pectinex AR and Celluclast at 50ÂC, without stirring. The enzymatic treatment prior to fermentation resulted in a darker red pulp, with phase separation and a higher extract yield. Sauces made from the not macerated (Sauce 1) and macerated (Sauce 2) pepper pulps showed similar acceptability for color and similar aroma and flavor characteristics, however Sauce 2 showed higher intensity of fruity aroma and lower burning sensation (p<0.05). Although the enzymatic maceration of the pepper pulp have promoted higher extract yield and good capsaicinoids recovery, the sauce made from this pulp was not the most accepted by the panelists, mostly because the general pepper consumers appreciate the burning sensation in pepper sauces, and the enzymatic maceration have caused a reduction in the perception of that attribute. However, it is noteworthy that the sauces were equally accepted in terms of flavor. Thus, this technology can be applied to increase the yield of pepper extract, with less waste, and produce pepper sauce with less burning sensation, in order to please consumers that dislike it in the traditional pepper sauces.
Farias, Virna Luiza de. "Aumento do rendimento do extrato de pimenta (Capsicum frutescens L.): utilização de preparações enzimáticas comerciais." reponame:Repositório Institucional da UFC, 2013. http://www.repositorio.ufc.br/handle/riufc/4839.
Full textSubmitted by Marlene Sousa (mmarlene@ufc.br) on 2013-05-14T17:14:27Z No. of bitstreams: 1 2013_tese_vldefarias.pdf: 7089816 bytes, checksum: 38461f02dd118ef4d2d33361f4bdaa4f (MD5)
Approved for entry into archive by Marlene Sousa(mmarlene@ufc.br) on 2013-05-21T18:26:56Z (GMT) No. of bitstreams: 1 2013_tese_vldefarias.pdf: 7089816 bytes, checksum: 38461f02dd118ef4d2d33361f4bdaa4f (MD5)
Made available in DSpace on 2013-05-21T18:26:56Z (GMT). No. of bitstreams: 1 2013_tese_vldefarias.pdf: 7089816 bytes, checksum: 38461f02dd118ef4d2d33361f4bdaa4f (MD5) Previous issue date: 2013-03-08
Besides having beneficial compounds to human health, peppers are well appreciated for its pungency. Due to its high convenience, a very popular way of consumption of red peppers is in the form of sauces, which production techniques vary depending on the company. The aim of this work was to study the enzymatic maceration of tabasco pepper pulp (Capsicum frutescens L.) in order to increase the yield of its extract, allowing a new process for the preparation of the sauce. We evaluated the influence of the salt on the autochthonous fermentation; the enzymatic maceration of the pulp; the fermentation of the pulp previously macerated, and the yield of the extract from pulps treated and not treated with enzymes. According with each experiment, the analyzed parameters were: autochthonous microbiota, endogenous enzymes activity, color, consistency, carotenoids and capsacinoids concentrations. Finally, the sauces prepared with the extracts from both macerated and non-macerated pulps were sensorially analyzed. Adding salt to the pepper pulp reduced the population of heterofermentative lactic-acid bacteria, resulting in the absence of gas during the fermentation process. Enzymatic maceration in Erlenmeyer flasks under stirring, at times greater than 6 hours, resulted in changes of the pulp color and odor, and favored the growth of aerobic fungi. The conditions for the enzymatic maceration which resulted in greater reduction of pulp consistency were: capped glass vials, addition of 20% water (w/w pulp), 1000 L.gpulp-1 Pectinex AR and Celluclast at 50°C, without stirring. The enzymatic treatment prior to fermentation resulted in a darker red pulp, with phase separation and a higher extract yield. Sauces made from the not macerated (Sauce 1) and macerated (Sauce 2) pepper pulps showed similar acceptability for color and similar aroma and flavor characteristics, however Sauce 2 showed higher intensity of fruity aroma and lower burning sensation (p<0.05). Although the enzymatic maceration of the pepper pulp have promoted higher extract yield and good capsaicinoids recovery, the sauce made from this pulp was not the most accepted by the panelists, mostly because the general pepper consumers appreciate the burning sensation in pepper sauces, and the enzymatic maceration have caused a reduction in the perception of that attribute. However, it is noteworthy that the sauces were equally accepted in terms of flavor. Thus, this technology can be applied to increase the yield of pepper extract, with less waste, and produce pepper sauce with less burning sensation, in order to please consumers that dislike it in the traditional pepper sauces.
Além de possuírem compostos benéficos para a saúde humana, as pimentas são muito apreciadas pela sua pungência. Devido a sua elevada conveniência, uma maneira muito popular de consumo de pimentas vermelhas é na forma de molhos, cujas técnicas de produção variam dependendo da empresa. O objetivo geral deste trabalho foi estudar a maceração enzimática de polpa de pimenta tabasco (Capsicum frutescens L.) para aumentar o rendimento do seu extrato, permitindo um novo processo para a elaboração do molho. Foram avaliados a influência do sal na fermentação autóctone da polpa de pimenta, a maceração enzimática da polpa, a fermentação da polpa previamente macerada e o rendimento em extrato a partir da polpa tratada com enzimas e da não tratada. De acordo com cada experimento, os parâmetros analisados foram: microbiota autóctone, atividade de enzimas endógenas, cor, consistência, concentração de carotenoides e de capsaicinoides. Por fim os molhos elaborados com os extratos provenientes das polpas macerada e não macerada foram analisados sensorialmente. A adição de sal à polpa de pimenta reduziu a população das bactérias ácido-láticas heterofermentativas, resultando na ausência de gás durante o processo fermentativo. A maceração em erlenmeyers sob agitação, em tempos superiores a 6 horas, provocou alteração da cor e do odor da polpa, além do crescimento de fungos aeróbicos. As condições para a maceração enzimática que resultaram em maior redução de consistência foram: frascos de vidro tampados, adição de 20% de água (m/m polpa), 1000 L.gpolpa-1 de Pectinex AR e de Celluclast a 50°C, sem agitação. O tratamento enzimático antes da fermentação resultou em uma polpa com coloração mais vermelha e escura, com separação de fases e maior rendimento de extrato. Os molhos elaborados a partir da polpa de pimenta não macerada (Molho 1) e macerada (Molho 2) apresentaram aceitação de cor e características de sabor e aroma semelhantes, entretanto o Molho 2 apresentou maior intensidade de aroma frutal e menor ardência (p<0,05). Ainda que a maceração enzimática da polpa de pimenta tenha promovido maior rendimento em extrato e boa recuperação de capsaicinoides, o molho formulado a partir dessa polpa não foi o mais aceito pelos julgadores, devido os consumidores de pimenta, em geral, serem apreciadores da ardência em molhos de pimenta, e a maceração enzimática ter causado a redução da percepção desse atributo. Entretanto vale ressaltar que os molhos foram igualmente aceitos quanto ao sabor. Assim, essa tecnologia pode ser aplicada para aumentar o rendimento de extrato de pimenta, com menos geração de resíduos, e produzir molhos de pimenta com menor pungência, para agradar a um público que não aprecia a elevada ardência dos molhos de pimenta tradicionais.
Chaves, SÃrgio Weine Paulino. "Coeficiente de cultivo, necessidade hÃdrica e adubaÃÃo nitrogenada na cultura da pimenta." Universidade Federal do CearÃ, 2004. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=2287.
Full textCom o objetivo de estimar a evapotranspiraÃÃo (ETC) e o coeficiente de cultivo (Kc), de avaliar o efeito de diferentes lÃminas de Ãgua e o efeito de doses crescente de nitrogÃnio na pimenteira cv. Tabasco McIlhenny, foram desenvolvidos trÃs experimentos na Fazenda Experimental Vale do Curu, pertencente à Universidade Federal do Cearà â UFC, localizada no municÃpio de Pentecoste-CE, durante o perÃodo de setembro de 2003 a janeiro de 2004. Experimento I: para estimativa da evapotranspiraÃÃo da cultura foram utilizados trÃs lisÃmetros de drenagem. A evapotranspiraÃÃo de referÃncia (ETo) foi estimada pelo mÃtodo de Penman-Monteith (FAO), sendo o coeficiente de cultivo da pimenteira dado pela relaÃÃo; Kc = ETC/ETo, em suas diversas fases de desenvolvimento. Os valores de Kc obtidos evidenciaram um comportamento crescente durante todo perÃodo vegetativo e um decrÃscimo na colheita (0,96, 1,29 e 1,24). Experimento II: o delineamento experimental foi de blocos completos casualizados, com trÃs repetiÃÃes. As parcelas foram constituÃdas pelas lÃminas de Ãgua (120; 100; 80; 60 e 40%) da evaporaÃÃo do tanque Classe âAâ. O peso mÃdio de frutos e a produtividade aumentaram em funÃÃo do aumento da lÃmina de Ãgua. A aplicaÃÃo das lÃminas de Ãgua nÃo proporcionaram aumentos em peso da matÃria fresca da parte aÃrea, nÃmero de frutos por planta e eficiÃncia do uso de Ãgua. A lÃmina de irrigaÃÃo de 120% proporcionou maior produtividade (18,9 t.ha-1). Experimento III: O delineamento experimental foi de blocos completos casualizados, com trÃs repetiÃÃes. As parcelas foram constituÃdas pelas doses crescentes de nitrogÃnio (0; 75; 150; 225; 300; 375 e 450 kg.ha-1). As caracterÃsticas avaliadas foram peso da matÃria fresca da parte aÃrea, nÃmero de frutos por planta, peso mÃdio de frutos e produtividade. As doses crescentes de N proporcionaram, em mÃdia, aumento em todas caracterÃsticas avaliadas, exceto para o peso mÃdio de frutos. A dose de 450 kg.ha-1 proporcionou a maior produtividade (16,5 t.ha-1).
Three experiments were carried out at the Universidade Federal do Cearà â UFC, Pentecoste- CE county, during the period of September 2003 to January 2004, in order to estimate (a) the evapotranspiration (ETC) and crop coefficient (Kc) and (b) the effect different irrigation water layers and also to evaluate the effect of different amounts of nitrogen applied on hot pepper cv. Tabasco McIlhenny yield. Experiment I: it was utilized three drainage lysimeter in order to estimate the crop evapotranspiration. The reference evapotranspiration (ETo) was estimated by using the Penman-Monteith (FAO) method. The crop coefficient, during all vegetative growth period, was obtained by using the relationship Kc = ETC/ETo. The Kc values increased during all vegetative growth period in order of 0.96, 1.29, 1.24; the Kc values decreased at the end of the period. Experiment II: it was utilized a complete block design with three replication. Different irrigation water layers, which were based on daily evaporation, as measured by the Class âAâ pan (120; 100; 80; 60 e 40%), were assigned to the plots. Fruits average weight and yield increased with the water layers applied. The water layers did not affect the fresh shoot matter weight, neither the number of fruits per plant and neither the water use efficiency. The highest yield (18.9 t.ha-1) was obtained with the 120% water layer. Experiment III: It was utilized a complete block design with three replication. Different rates of nitrogen (0; 75; 150; 225; 300; 375 and 450 kg.ha-1) were applied to the plots. The evaluation was made based on the fresh shoot matter weight, the number of fruits per plant, the fruits average weight and the yield. All characteristics evaluated increased with all rates of nitrogen applied, except for the fruits average weight. The highest yield (16,5 t.ha- 1) was obtained at the N rate of 450 kg.ha-1.
Chaves, Sérgio Weine Paulino. "Coeficiente de cultivo, necessidade hídrica e adubação nitrogenada na cultura da pimenta." reponame:Repositório Institucional da UFC, 2004. http://www.repositorio.ufc.br/handle/riufc/18078.
Full textSubmitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-06-28T18:40:47Z No. of bitstreams: 1 2004_dis_swpchaves.pdf: 333410 bytes, checksum: 13c7ea60161fb74d732522c5962d3471 (MD5)
Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-06-30T22:56:37Z (GMT) No. of bitstreams: 1 2004_dis_swpchaves.pdf: 333410 bytes, checksum: 13c7ea60161fb74d732522c5962d3471 (MD5)
Made available in DSpace on 2016-06-30T22:56:37Z (GMT). No. of bitstreams: 1 2004_dis_swpchaves.pdf: 333410 bytes, checksum: 13c7ea60161fb74d732522c5962d3471 (MD5) Previous issue date: 2004
Three experiments were carried out at the Universidade Federal do Ceará – UFC, Pentecoste- CE county, during the period of September 2003 to January 2004, in order to estimate (a) the evapotranspiration (ETC) and crop coefficient (Kc) and (b) the effect different irrigation water layers and also to evaluate the effect of different amounts of nitrogen applied on hot pepper cv. Tabasco McIlhenny yield. Experiment I: it was utilized three drainage lysimeter in order to estimate the crop evapotranspiration. The reference evapotranspiration (ETo) was estimated by using the Penman-Monteith (FAO) method. The crop coefficient, during all vegetative growth period, was obtained by using the relationship Kc = ETC/ETo. The Kc values increased during all vegetative growth period in order of 0.96, 1.29, 1.24; the Kc values decreased at the end of the period. Experiment II: it was utilized a complete block design with three replication. Different irrigation water layers, which were based on daily evaporation, as measured by the Class “A” pan (120; 100; 80; 60 e 40%), were assigned to the plots. Fruits average weight and yield increased with the water layers applied. The water layers did not affect the fresh shoot matter weight, neither the number of fruits per plant and neither the water use efficiency. The highest yield (18.9 t.ha-1) was obtained with the 120% water layer. Experiment III: It was utilized a complete block design with three replication. Different rates of nitrogen (0; 75; 150; 225; 300; 375 and 450 kg.ha-1) were applied to the plots. The evaluation was made based on the fresh shoot matter weight, the number of fruits per plant, the fruits average weight and the yield. All characteristics evaluated increased with all rates of nitrogen applied, except for the fruits average weight. The highest yield (16,5 t.ha- 1) was obtained at the N rate of 450 kg.ha-1.
Com o objetivo de estimar a evapotranspiração (ETC) e o coeficiente de cultivo (Kc), de avaliar o efeito de diferentes lâminas de água e o efeito de doses crescente de nitrogênio na pimenteira cv. Tabasco McIlhenny, foram desenvolvidos três experimentos na Fazenda Experimental Vale do Curu, pertencente à Universidade Federal do Ceará – UFC, localizada no município de Pentecoste-CE, durante o período de setembro de 2003 a janeiro de 2004. Experimento I: para estimativa da evapotranspiração da cultura foram utilizados três lisímetros de drenagem. A evapotranspiração de referência (ETo) foi estimada pelo método de Penman-Monteith (FAO), sendo o coeficiente de cultivo da pimenteira dado pela relação; Kc = ETC/ETo, em suas diversas fases de desenvolvimento. Os valores de Kc obtidos evidenciaram um comportamento crescente durante todo período vegetativo e um decréscimo na colheita (0,96, 1,29 e 1,24). Experimento II: o delineamento experimental foi de blocos completos casualizados, com três repetições. As parcelas foram constituídas pelas lâminas de água (120; 100; 80; 60 e 40%) da evaporação do tanque Classe “A”. O peso médio de frutos e a produtividade aumentaram em função do aumento da lâmina de água. A aplicação das lâminas de água não proporcionaram aumentos em peso da matéria fresca da parte aérea, número de frutos por planta e eficiência do uso de água. A lâmina de irrigação de 120% proporcionou maior produtividade (18,9 t.ha-1). Experimento III: O delineamento experimental foi de blocos completos casualizados, com três repetições. As parcelas foram constituídas pelas doses crescentes de nitrogênio (0; 75; 150; 225; 300; 375 e 450 kg.ha-1). As características avaliadas foram peso da matéria fresca da parte aérea, número de frutos por planta, peso médio de frutos e produtividade. As doses crescentes de N proporcionaram, em média, aumento em todas características avaliadas, exceto para o peso médio de frutos. A dose de 450 kg.ha-1 proporcionou a maior produtividade (16,5 t.ha-1).
Barnola, Luis. "Evaluation of the efficiency of different arbuscular mycorrhizal fungi on corn (Zea mays L.) and pepper (Capsicum frutescens L.) under greenhouse and field conditions." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0005/MQ37090.pdf.
Full textPagamas, Piyanath. "Effect of post-pollination high temperature stress on fruit and seed development of chili pepper (Capsicum annuum L.)." Kyoto University, 2008. http://hdl.handle.net/2433/136599.
Full text0048
新制・課程博士
博士(農学)
甲第13872号
農博第1687号
新制||農||953(附属図書館)
学位論文||H20||N4339(農学部図書室)
UT51-2008-C788
京都大学大学院農学研究科地域環境科学専攻
(主査)教授 縄田 栄治, 教授 矢澤 進, 教授 間藤 徹
学位規則第4条第1項該当
Schweiggert, Ute Ch [Verfasser]. "Development of Alternative Processes for the Production of Spices - with Particular Reference to Carotenoid and Capsaicinoid Composition of Red Pepper (Capsicum annuum L.) and Hot Pepper (Capsicum frutescens L.) and Their Deteriorative Enzyme Activities / Ute Ch Schweiggert." Aachen : Shaker, 2006. http://d-nb.info/1166516024/34.
Full textBooks on the topic "Chili (Capsicum frutescens L.)"
Clauser, Marina, Andrea Grigioni, and Mario Landi, eds. Peperoncini. Florence: Firenze University Press, 2010. http://dx.doi.org/10.36253/978-88-8453-951-9.
Full textBook chapters on the topic "Chili (Capsicum frutescens L.)"
Jaiswal, Vandana, Vijay Gahlaut, Nitin Kumar, and Nirala Ramchiary. "Genetics, Genomics and Breeding of Chili Pepper Capsicum frutescens L. and Other Capsicum Species." In Advances in Plant Breeding Strategies: Vegetable Crops, 59–86. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-66961-4_2.
Full textAguilar-Meléndez, Araceli, Esther Katz, Marco Antonio Vásquez-Dávila, and Gloria E. Barboza. "Capsicum annuum L. var. annuum Capsicum annuum L. var. glabriusculum (Dunal) Heiser & Pickersgill Capsicum chinense Jacq. Capsicum frutescens L. Capsicum lanceolatum (Greenm.) C.V. Morton & Standley Capsicum pubescens Ruiz & Pav. Capsicum rhomboideum (Dunal) Kuntze Solanaceae." In Ethnobotany of the Mountain Regions of Mexico, 1–17. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-319-77089-5_32-1.
Full textSingh, Ranbir, Sonali Bhagat, Manika Sharma, and Dechan Choskit. "Disease Problems of Chili (Capsicum Annuum L.) Crops and Their Management." In Diseases of Horticultural Crops, 55–78. Boca Raton: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003160427-3.
Full textPandey, Puja, Ranganathswamy Math, and Jyotika Purohit. "Present Scenario of Diseases in Chili/Shimla Mirch (Capsicum Annum L.) and Their Management." In Diseases of Horticultural Crops, 33–53. Boca Raton: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003160427-2.
Full textQanytah, Qanytah, Dondy S. Anggono, and Wisnu Broto. "Characterization of Two New Varieties of Curly Chili (Capsicum annuum L.) for Quality Standard." In Proceedings of the International Symposium Southeast Asia Vegetable 2021 (SEAVEG 2021), 90–101. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-028-2_12.
Full textMühlbauer, Werner, and Joachim Müller. "Chili (Capsicum annuum L.)." In Drying Atlas, 209–17. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-818162-1.00024-9.
Full textCastaño Jiménez, Gastón Adolfo. "Ají (capsicum annuum l.var. cayenne) como aditivo alimentario para conejos." In Competitive Risaralda, generating research alliances for development. Universidad Tecnológica de Pereira, 2021. http://dx.doi.org/10.22517/9789587224955.4.2.
Full textVera-Guzmán, Araceli M., Elia N. Aquino-Bolaños, Elena Heredia-García, José C. Carrillo-Rodríguez, Sanjuana Hernández-Delgado, and José L. Chávez-Servia. "Flavonoid and Capsaicinoid Contents and Consumption of Mexican Chili Pepper (Capsicum annuum L.) Landraces." In Flavonoids - From Biosynthesis to Human Health. InTech, 2017. http://dx.doi.org/10.5772/68076.
Full textLarasati, D., E. Pratiwi, and D. A. Gunantar. "Study of the use of heat treatment in postharvest handling of red chili (Capsicum annum L.)." In Engineering, Information and Agricultural Technology in the Global Digital Revolution, 63–67. CRC Press, 2020. http://dx.doi.org/10.1201/9780429322235-13.
Full textBilehal, Dinesh C., Mahadev B. Chetti, Deepa G. T, and Mahadev C. Khethagoudar. "Analysis of Pesticide Residues in Chili (Capsicum annuum L.) using Ultra Performance Liquid Chromatography with UV Detection." In Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis. InTech, 2017. http://dx.doi.org/10.5772/intechopen.70061.
Full textConference papers on the topic "Chili (Capsicum frutescens L.)"
Wirajaya, Anak Agung Ngurah Mayun, Made Sri Yuliartini, and I. Gusti Bagus Udayana. "Solid Rabbit Fertilizer Development on Growth and Results Some Varieties of Chili (Capsicum Frutescens L.)." In Proceedings of the 1st Warmadewa Research and Development Seminar (WARDS),30 October 2018, Denpasar-Bali, Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.30-10-2018.2281464.
Full textArumingtyas, Estri Laras, Joni Kusnadi, Retno Mastuti, and Novaria Silvira Faradise. "The effect of ethyl methane sulfonate on the antioxidant content of chili pepper (Capsicum frutescens L.)." In THE 9TH INTERNATIONAL CONFERENCE ON GLOBAL RESOURCE CONSERVATION (ICGRC) AND AJI FROM RITSUMEIKAN UNIVERSITY. Author(s), 2018. http://dx.doi.org/10.1063/1.5061846.
Full textRosida, Dedin, Anisa Dewi, and Dahlia Elianarni. "Characteristics of Chili Powder (Capsicum Frutescens L.) with Maltodexstrin Encapsulants from Starch of White Yam (Dioscorea Alata)." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009984100190025.
Full textPahlevi, Muhammad Rizza, Serafinah Indriyani, Retno Mastuti, and Estri Laras Arumingtyas. "Flooding effect to Capsicum frutescens L. in wilting and death perspectives." In INTERNATIONAL CONFERENCE ON BIOLOGY AND APPLIED SCIENCE (ICOBAS). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5115614.
Full textDIAS, A. L. B., P. SANTOS, A. C. AGUIAR, G. F. BARBERO, and J. MARTÍNEZ. "EXTRAÇÃO DE PIMENTA MALAGUETA (Capsicum frutescens L.) A BAIXA PRESSÃO ASSISTIDA POR ULTRASSOM." In XX Congresso Brasileiro de Engenharia Química. São Paulo: Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-1537-18776-145976.
Full textLathifah, Fiana, and Dwi Umi Siswanti. "Effects of Water Availability on Physiological Factors of Cayenne Pepper Plant Capsicum frutescens L." In 7th International Conference on Biological Science (ICBS 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220406.049.
Full textSiregar, Luthfi Aziz Mahmud, Khairunisa Lubis, Lollie Agustina P. Putrie, and Lita Adelia. "Screening of Varieties of Cayenne Pepper (Capsicum frutescens L.) on Salinity Resistance through in vitro Culture Technique." In International Conference of Science, Technology, Engineering, Environmental and Ramification Researches. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0010086800540060.
Full textYunita, Rossa, Endang Gati Lestari, Iswari S. Dewi, Mastur, and Bambang Sapta Purwoko. "The effect of FeSO4 concentration on the callus growth of two chili (Capsicum annuum L.) varieties." In THE SECOND INTERNATIONAL CONFERENCE ON GENETIC RESOURCES AND BIOTECHNOLOGY: Harnessing Technology for Conservation and Sustainable Use of Genetic Resources for Food and Agriculture. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0075223.
Full textPutra, GMD, L. Sutiarso, AP Nugroho, Ngadisih, and MSI Chaer. "Plant Growth Prediction Model of Red Chili (Capsicum annuum L.) by Different Manipulation Environment." In International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/978-94-6463-086-2_4.
Full text, D. P.R, Rumahorbo, Marheni Marheni, and D. Bakti. "Macrofauna Soil Diversity in Chili Plants (Capsicum Annum L.) With the Use of Organic and Inorganic Mulch." In The 3rd International Conference Community Research and Service Engagements, IC2RSE 2019, 4th December 2019, North Sumatra, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.4-12-2019.2293815.
Full text