Relations between fruit chemical components of biquinho pepper cultivars in different crop seasons.
Diel MI, Lúcio AD, Schmidt D, Valera OVS, Fontana DC, Tartaglia FL, Tischler AL, Lambrecht DM, Zemolin JA.
Diel MI, et al.
Food Res Int. 2020 Nov;137:109701. doi: 10.1016/j.foodres.2020.109701. Epub 2020 Sep 18.
Food Res Int. 2020.
PMID: 33233275
The variables were plastochron (PLAS), fruit mass (MASS), pH, total soluble solids (Brix), acidity, total phenolic compounds (PHE), carotenoids (CAR), antioxidant potential (ANT), capsaicin (CAP), and dihydrocapsaicin (DIH). The cultivar BRS Moema showed higher levels for …
The variables were plastochron (PLAS), fruit mass (MASS), pH, total soluble solids (Brix), acidity, total phenolic compounds (PHE), caroteno …