Green Capsicum Research Articles

Optimized UV-barrier carboxymethyl cellulose-based edible coatings reinforced with green synthesized ZnO-NPs for food packaging applications

AbstractThe widespread use of sodium carboxymethyl cellulose (CMC) in the production of edible coatings is returned to its biodegradable, biocompatible, and non-toxic nature. However, neat CMC edible coatings lack UV-shielding activity and have poor antimicrobial properties. This study aimed to develop a CMC-based coating with optimal UV-barrier properties by incorporating aloe vera (AV) and green synthesized zinc oxide nanoparticles (ZnO-NPs). The composition and synergistic effects of CMC, AV, and ZnO-NPs were optimized using central composite design to achieve the best UV-barrier properties. When using the optimized compositions of CMC (1.0 g), AV (3.0 g), and ZnO-NPs (5.0 wt%), the minimum UV-transmittance achieved was 4.75%. Fourier transform infra-red and wide-angle X-ray diffraction were used to confirm the interactions between the coating components. The incorporation of ZnO-NPs into CMC/AV was validated through surface morphology analysis via scanning electron microscopy and by examining the distribution of ZnO-NPs using transmission electron microscopy. CMC/AV/ZnO-NPs coatings showed excellent water barrier, mechanical, thermal, and antimicrobial properties when compared with the neat carboxymethyl cellulose coating. In addition, CMC/AV/ZnO-NPs coatings significantly resisted both mass loss and spoilage of green capsicum for a 15-day storage period. These results proved that the optimized coating could replace the plastic packaging candidates and be used potentially to preserve food products.

Pathogenic variations in Colletotrichum spp. causing chilli anthracnose in Peninsular Malaysia

AbstractIn Peninsular Malaysia, Colletotrichum fioriniae, Colletotrichum fructicola, Colletotrichum scovillei, Colletotrichum siamense and Colletotrichum truncatum are the causative pathogens of chilli anthracnose. In the present study, the pathogenic variability and virulence levels of these five Colletotrichum spp. were evaluated. Isolates of C. fioriniae, C. fructicola, C. scovillei, C. siamense and C. truncatum were tested for pathogenicity using red and green Capsicum annuum and red and green Capsicum frutescens. Pathogenicity tests were conducted using spore suspensions and mycelial plugs on wounded and nonwounded chilli fruits. All isolates tested on the wounded chilli fruits caused anthracnose symptoms with variable disease severity and virulence. In nonwounded chilli fruits, only isolates of C. scovillei (n = 7) and C. truncatum (n = 5) caused infection. C. fioriniae, C. fructicola, C. scovillei, C. siamense and C. truncatum showed variability in pathogenicity and virulence levels in red and green chilli fruits of Ca. annuum and Ca. frutescens. Pathogenicity tests on wounded and nonwounded chilli fruits can be used to identify pathotypes within anthracnose pathogen populations. This is important for strategizing the effective disease management of chilli anthracnose.

ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF CAPSAICIN EXTRACTED FROM CHILI SAMPLES OF NEPAL

Chilies are widely used as vegetables, spices, and external medicines throughout the world. Capsaicin, the potent alkaloid responsible for the pungent flavor of chilies, has been shown to have antioxidant and antimicrobial properties. In this study, the capsaicin content and antioxidant and antimicrobial activity of five different types of chilies were evaluated, namely Green chilies, Habanero chilies, Jalapeno chilies, Chile chilies, and Green capsicum. Fresh chilies were obtained from the market and divided into two halves. The dried chilies were prepared by sun drying the fresh chilies. Capsaicin was extracted from the samples using methanol and a Soxhlet extraction apparatus, and the presence of capsaicin was confirmed using TLC and chemical tests. The amount of capsaicin present in the samples was quantified using a UV spectrophotometer. The antioxidant activity of the capsaicin extracts was determined using the DPPH scavenging assay, and the IC50 values were calculated using Graph Pad Prism software. Capsaicin antibacterial effectiveness was tested against bacterial strains: Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 43888), Pseudomonas aeruginosa (ATCC 9027), Salmonella Typhi (ATCC 14028), and Listeria monocytogenes (ATCC 19115). The results showed that fresh chilies had lower capsaicin content than dried chilies, with the capsaicin content ranging from 94.41% to 98.03% for fresh chilies and from 99.59% to 111.12% for dried chilies. Fresh chilies also exhibited higher antioxidant activity than dried chilies, with the IC50 values ranging from 18.02 to 94.47 mg/ml for fresh chilies and from 20.86 to 121.40 mg/ml for dried chilies. Capsaicin also showed some level of inhibitory effect on bacterial strains, with the ZOI ranging from 10 to 28 mm depending on chili extracts. Compared to commercial antibiotics, capsaicin was more effective against the tested microorganisms. The rise of antibiotic resistance and the use of artificial food preservatives are both major concerns. Therefore, capsaicin is very useful in the food industry as a preservative but also in the pharmaceutical sector as a replacement for many synthetic antibiotics.

Effect of non‐Saccharomycesyeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation

Background and Aims 3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-Saccharomyces yeast during fermentation on the concentration and perception of IBMP in wines. Methods and Results As a potential postharvest remediation strategy, 11 strains of non-Saccharomyces were evaluated through fermentation of juices containing IBMP. Wines fermented with Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii and Candida krusei were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration. Conclusions In mixed fermentation, in which Saccharomyces cerevisiae yeast strain EC1118 was sequentially inoculated, several non-Saccharomyces yeast strains differentially masked the perception of IBMP. Significance of the Study The selective use of non-Saccharomyces yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.

Growth and Yield Performance of Green Capsicum (Capsicum Annuum L.) As Influenced by Vermicompost Application Grown at Rooftop Of Chandpur Area

A pot experiment was conducted during rabi season during 2020-21 at a rooftop of Chandpur 150 MW Combined Cycle Power Plant (CCPP) Area in Chandpur Sadar upazila under Chandpur district to study the impact of different dosages of vermicompost (VC) on the growth and yield parameters of green capsicum plants (Capsicum annuum L.). It was laid out in a randomized complete block design (RCBD) with three replications each of six treatments viz. T1: 0 ton VC ha-1 (control), T2: 2.5 ton VC ha-1, T3: 5 ton VC ha-1, T4: 7.5 ton VC ha-1, T5: 10 ton VC ha-1, and T6:15 ton VC ha-1. Results revealed that maximum plant height (38.53 cm), number of leaf plant-1 (80), and highest number of branches plant-1 (6) were recorded in T5 followed by T3. The highest values for rest of the growth and yield parameters were found from the plant receiving VC at the rate of 5 ton ha-1 (T3), such as, longest leaf per plant (12.84 cm), highest number of branches plant-1 (6), maximum girth (3.53 cm), maximum number of fruits plant-1(7), average fruit weight (44.75 g fruit-1), maximum weight of fresh (320.28 g fruits plant-1) and dry (4.43 g fruits plant-1); and maximum total fresh (109.40 g) and dry weight (21.03 g) of plants. Highest fruit length (18.97 cm) and diameter of fruit (7.30 cm) were recorded in T5 and T4, respectively. Almost all of the growth and yield parameters were observed lowest in control (T1). Study indicates that supreme dose of VC 15 ton ha-1 in T6 yielded lower performance compare to 10 and 5 ton VC ha- 1. Considering the overall performance, it may be concluded that vegetative growth and yielding capacity of green capsicum plants can be boosted up by applying vermicompost at the rate of 10 ton ha-1 and 5 ton ha-1, respectively. This new information will be beneficial for growers, researcher and relevant workers. J. Biodivers. Conserv. Bioresour. Manag. 2021, 7(2): 13-22

Studies on Packaging and Storage of Green Capsicum (Cv. Indra) at Different Storage Conditions

The effect of different packaging materials along with two storage conditions i.e. Zero Energy Cool Chamber (ZECC) and Cold Storage (CS) were assessed for maintaining quality attributes and extending shelf life of green capsicum. The qualities of capsicums were assessed by physiological loss in weight, firmness, rotting, ascorbic acid and moisture content. The green capsicum fruits in all the treatments showed increasing trends of physiological loss in weight (%), TSS (°B) and rotting (%) while in moisture content, ascorbic acid (mg 100-1 g) and firmness (N) showed decreasing trend during the advancement of storage period in ZECC and CS. The quality of capsicum fruits of green varieties under CS and ZECC were found to be best when packed in cellulose acetate (CA) film followed by breathing bags. The shelf life of green capsicum fruits was extended up to 40 days in CS, 24 days in ZECC when packed in CA film followed by breathing bags and was found to be beneficial in extending the shelf life of capsicum fruits. The green capsicum packed in CA films was found to be best packaging material for extending the shelf life followed by breathing bags and without vent polythene bags of 100 micron, 50 micron and 25 micron, in CS and ZECC storage in respect of quality parameters.

Screening of colored and green capsicum cultivars for economic traits and antioxidant potential grown at mid-hill climatic conditions of Uttarakhand

Six genotypes of bell pepper viz. Red Capsicum, YellowCapsicum, Violet Capsicum (colored capsicums) and EC579997, DARL 70, CW-51 (Green capsicums) were evaluatedat Defence Institute of Bio-Energy Research, Field Station,Pithoragarh. Data were recorded for their yield and yieldattributing traits, antioxidant constituents and antioxidantactivity. The antioxidant activity of these genotypes hasbeen estimated by ABTS and DPPH methods. Antioxidantconstituents viz. ascorbic acid, total chlorophyll, tannincontent, phenolic contents, total carotenoids, totalflavonoids content were also estimated. The results showedsignificant differences for all the characters studied amongthese genotypes. Fruit length, fruit circumference, fruitweight, 1000 seed weight and seed yield were found thecontributing characters for yield improvement. Theantioxidant constituents and antioxidant activity in bellpepper were found in increasing order in colored fruits ratherthan green fruits. Red Capsicum was found the best towardsquantitative traits and antioxidant potential followed byYellow Capsicum and Violet Capsicum cultivars.

EFFECT OF DRYING KINETICS ON THE QUALITY OF THE GREEN CAPSICUM

The effect of power (Watt) of microwave assistance drying on consumption of energy, drying efficiency and kinetic studies in green capsicum (Capsicum annum) was studied. For describing green capsicum drying behavior two mathematical models (Lewis model and Parabolic model) are used. Based on their root mean square error, χ2 and R2, values of predicted and experimental moisture content to models are compared. The drying time of green capsicum was decreased from 47 minutes to 22 minutes due to increasing power of microwave from 180 Watt to 900 Watt. The drying process was showing a falling rate period. In Lewis model the result shown most appropriate model for the study. For co-relation of moisture content with effective moisture diffusivity a third-order relationship was found. The effective moisture diffusivity of Green Capsicum samples increased as the moisture content decreased. Over the microwave power spectrum tested, the effective diffusivity ranged from 1.5 X 1012 m2/sec to 4.3 X 108 m2/sec, with an energy activation of 31.74 W/g. As microwave power and moisture content increased, so did energy efficiency.

STUDY OF PHYSICOCHEMICAL PROPERTIES OF CAPSICUM POWDER BY DIFFERENT DRYING TECHNIQUES

The objective of this study was to analyze the effects of phytochemical parameter, physical parameter, color, and sensory analysis in green capsicum by different drying processes (microwave, freeze, and hot air drying). Results showed an increase in microwave output power (600W), decreased drying time, moisture content, Chroma, and bulk density values. The Freeze drying process significantly improved the lightness of dried capsicum. Due to take less time for the Microwave drying technique, phytochemical parameters are intact in capsicum; on the other side, color degradation has been occurred due to the Maillard reaction (L*=29.34±0.08, a*=6.98±0.09,b*=15.36±0.10). Bulk density (0.335±0.01) and dispersibility (40±2.00%) were highest in Microwave drying powder. The capsaicin content of dried capsicum was higher than the fresh capsicum sample, but compared to the different drying techniques, the Microwave drying sample has higher capsaicin content than the Hot air drying and Freeze-drying samples. The lower capsaicin content in fresh capsicum may occur due to the catalytic activity of the peroxidase enzyme. The capsaicin content of all dried capsicum varied between 1.91±0.05 and 3.31±0.16 mg/100 g. In this research, the Microwave drying powder of capsicum was the best product for its highest antioxidant content and other physical properties.

Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices

Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavily pressed wines while hexyl acetate, hexanol, and benzyl alcohol increased. The accompanying sensory analysis showed that free run wines were marked by aromas of Passionfruit/sweaty, Boxwood and Fresh green capsicum, while the heavy pressed wines were described by French vanilla/bourbon, Floral and Banana lolly attributes, consistent with the aroma chemical composition.

Iron homeostasis regulates maturation of tomato (climacteric) and capsicum (non-climacteric) fruits

Endogenous iron quickly interchanges its oxidation states (Fe III and Fe II), which modulate production of reactive oxygen species (ROS) and nitric oxide (NO), and also serve as co-factor for various enzymes. A sharp increase in Fe(III) content in mature fruits of tomato (climacteric) is a unique observation from the present work. Iron homeostasis in non-climacteric capsicum fruits, however, accompanies a balancing of Fe(III) and Fe(II) levels during turning and ripe stages. Heme oxygenase-1 (HO-1), which mobilizes toxic heme and produces Fe(II), apparently regulates iron homeostasis in tomato. Nearly static HO-1 activity in capsicum indicates that HO-1 probably does not have a major role in iron homeostasis in non-climacteric fruit maturation. Endogenous NO content is much higher during tomato fruit maturation than in capsicum. ROS production is highest in green (unripe) tomato and capsicum fruits and it sharply declines with fruit maturation. Tomato fruits exhibit very high β-cyanoalanine synthase (β-CAS) activity in turning stage and mature fruits, highlighting its crucial role in maintaining a static level of cyanide (CN) generated as a byproduct of ethylene biosynthesis during fruit maturation. In contrast, β-CAS activity is very low in maturing capsicum fruits. Thus, a coordination between iron signal and, NO and ROS accumulation in climacteric and non-climacteric fruits is apparently perceived by hormonal (ethylene) signals getting altered differentially during fruit ripening.

Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children

For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food choice and consumption. Sweetness and sourness enhancement can increase acceptance of specific foods in children. The aim of this study was to determine the effect of sweetness and sourness enhancement on acceptance of cucumber and green capsicum purees in 5-6-year-old children. Three concentrations of sucrose (2, 5 and 10%) and citric acid (0.05, 0.08 and 0.15%) were added to cucumber and green capsicum purees. Children (n = 70, 5.7 ± 0.5 yrs) assessed acceptance of the vegetable purees using a 5-point hedonic facial scale. Sweetness enhancement significantly increased acceptance of cucumber purees (5 and 10% sucrose) and green capsicum purees (2 and 10% sucrose) compared to unmodified purees. Sourness enhancement (0.05, 0.08 and 0.15% citric acid) did not significantly influence acceptance of cucumber and green capsicum purees compared to unmodified purees. Children differed in acceptance of vegetable purees with added sucrose and citric acid. Sweetness likers (cucumber 77.1%, green capsicum 58.6%) accepted sucrose concentrations better than sweetness non-likers in both vegetables. Sourness likers (cucumber 50.0%, green capsicum 44.3%) accepted medium and high concentrations of citric acid better than sourness non-likers in cucumber and all citric acid concentrations in green capsicum. We conclude that enhancement of sweetness increases acceptance of cucumber and green capsicum purees in most children whereas enhancement of sourness is better accepted by only a few children. This study highlights the challenge to get children to better accept vegetables, since only sweetness enhancement improved acceptance while addition of sucrose is undesirable. For a small subset of children enhancing sourness might be an alternative strategy to increase acceptance of vegetables.

Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum.

Results can be used by cultivators to select and grow vegetable varieties with enhanced taste and flavor. Especially for cucumber, relatively small sweetness enhancement is sufficient to increase acceptance.

Hepatoprotective effects of green Capsicum annum against ethanol induced oxidative stress, inflammation and apoptosis in rats

Ethnopharmacological relevanceCapsicum annum L. (CA) is used extensively as a spice and is a rich source of antioxidant vitamins. It has long been used in Indian, Native American, and Chinese traditional medicine as a carminative and an appetizer that normalizes liver function. However, its hepato-protective activity has so far not been studied. Aim of the studyThe present study was undertaken to evaluate the efficacy of aqueous extract of CA at two different doses (125 mg/kg body weight and 250 mg/kg body weight), against ethanol induced oxidative stress and apoptosis in liver tissue. Materials and methodsAdult male Wistar rats, weighing 150–200 g, were randomly grouped (n = 6) and treated with ethanol (2 g/kg bw, i.p.), CA125 (125 mg/kg bw, i.p.), CA250 (250 mg/kg bw, i.p.), ethanol with CA (similar doses), and control (0.5 ml normal saline, i.p.) for 30 days. Lipid peroxidation (LPO) and reduced glutathione content (GSH) in tissue homogenate, along with catalase (CAT), superoxide dismutase (Cu-Zn-SOD & Mn-SOD), glutathione peroxidase (GPx), glutathione reductase (GR), glutathione-s-transferase (GST) and glucose-6-phosphate dehydrogenase (G-6-P-D) activity were evaluated. Serum levels of alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphate (ALP), triglyceride (TG), total cholesterol (CHLS), high density lipoprotein (HDL), low density lipoprotein (LDL) very low density lipoprotein (VLDL), tumour necrotic factor alpha (TNF-α) and interleukin 6 (IL-6) were also measured using ELISA kits. Histopathological evaluation of the hepatic tissue was performed by hematoxylin and eosin (H&E) and periodic acid-schiff (PAS) staining. TUNEL assay was performed for apoptosis detection. ResultsEthanol significantly (p < 0.001) increased ALT, AST, ALP, TNF-α, IL-6, LPO, Cu-Zn-SOD, GST, GPx, TG, CHLS, LDL, VLDL levels, along with significant (p < 0.001) decrease in HDL, Mn-SOD, CAT, GSH, GR and G6PD activity. Co-administration of CA along with ethanol alleviated changes in the above parameters (p < 0.001) in a dose-dependent manner and also reduced the number of apoptotic death cells. Histo-pathological and histo-chemical studies of liver sections also ascertained the outcomes of this study. ConclusionThus, it can be concluded that the aqueous extract of green CA can exert a protective effect against ethanol induced hepato-toxicity. The possible mechanism may be by acting as an antioxidant; preventing ethanol induced apoptosis and reducing pro-inflammatory cytokine levels.

Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine.

3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetative characters and suppress desirable fruity aroma nuances in wines, but options to manage IBMP concentrations are limited. This work investigated pre- and postfermentation addition of a putative imprinted magnetic polymer (PIMP) as a remedial treatment for elevated concentrations of IBMP in Cabernet Sauvignon grape must in comparison to nonimprinted magnetic polymer (NIMP) and to a commercially available polylactic acid (PLA) based film added postfermentation. Chemical and sensory analyses of wines showed that PIMP treatments were more effective than PLA film for decreasing "fresh green" aroma nuances without negatively impacting overall aroma profiles and that postfermentation addition of a magnetic polymer removed up to 74% of the initial IBMP concentration compared to 18% for PLA. Prefermentation addition of magnetic polymers removed 20-30% less IBMP compared to that of postfermentation addition but also had less of an effect on other wine volatiles and color parameters.

Photoacoustic Monitoring of Absorption Spectrum During the Dehydration Process of pasilla Chili Pepper

In this work, the optical absorption spectrum of peppers was monitored by phase-resolved photoacoustic spectroscopy during a dehydration process based on hot-air drying, yielding simultaneous information about changes in the exocarp and mesocarp. Our results show that between all of the dehydration processes of green Capsicum annuum L. variety pasilla peppers, only very small changes occur in the different phase angles, which has been correlated with the small changes in the exocarp thickness. The phase-resolved spectra of mesocarp show more clearly the evolution of the carotenoid compounds with respect to the optical absorption spectrum without phase resolving, due to the last spectrum having a band broadening in that region with more signals convolved. We have shown that not only do the ripened chili peppers produce new carotenoid compounds, but also we are probing that the dehydration process, beginning with the green stage, preserves the nutrimental content, similar to changes that occur in the natural ripening process.

Effect of Aloe vera Gel and Gum Arabic Coating on Shelf Life and Nutrient Content of Green Capsicum (Capsicum annuum L.)

Effect of Aloe vera Gel and Gum Arabic Coating on Shelf Life and Nutrient Content of Green Capsicum (Capsicum annuum L.)

Effect of Aloe Vera Gel and Gum Arabic Coating on Shelf Life and Nutrient Content of Green Capsicum (&lt;i&gt;Capsicum annuum L&lt;/i&gt;)

Capsicum, a common name of Capsicum annuum L., is an annual herbaeceous plant of the Capsicum genus belonging to the Solanaceae family. India contributes to one fourth of the world production of capsicum with an average annual production of 0.9 million tons. About 1.67 million metric tonnes of capsicums was produced in India during the period of 2013-2014. Capsicums are highly perishable and harvested over a restricted period. Therefore the need for proper storage techniques arises to regulate marketing and to provide high-quality produce throughout the year. Edible coatings are thin layer of edible materials formed directly onto the surface of the food that can be eaten as part of the whole product without bringing any undesirable change in the foodstuff. Use of edible coatings as an alternative post harvest preservation technique for fruits and vegetables has been gaining an increasing interest. Green capsicum was coated with two different coatings made of gum Arabic and Aloe vera gel and were kept at refrigerated and ambient storage for a period of 25 days and were observed for the post harvest quality characteristics. It was seen that these edible coatings were found to be effective and acceptable in extending the shelf life of capsicum in both refrigerated as well as ambient conditions. However, the capsicums stored in refrigerator were found to be marketable for a long period of time. The edible coatings showed remarkable retention of nutrients during storage.

Potential health concerns of trace elements and mineral content in commonly consumed greenhouse vegetables in Isfahan, Iran.

Background:This study aimed to investigate the potential health concerns of trace elements and mineral content of commonly consumed greenhouse vegetables in Isfahan, Iran.Materials and Methods:Six kinds of greenhouse vegetables namely; Raphanus sativus (Radish), Cucumis sativus (Cucumber), Solanum lycopersicum (Tomato), green Capsicum annuum (Green bell pepper), yellow C. annuum (Yellow bell pepper), and red C. annuum (Red bell pepper) were collected from Isfahan greenhouses, between December 2012 and March 2013. The vegetables were analyzed in order to determine the concentrations of trace elements and trace minerals using instrumental neutron activation analysis (INAA).Results:The results of INAA showed that the concentrations of aluminum, bromine, cobalt, rubidium and strontium of these vegetables were varied from 7.2 to 28.4 mg/kg, 0.6–11.7 mg/kg, 0.1–0.5 mg/kg, 4.2–8.4 mg/kg, and 12.0–141.0 mg/kg, respectively. The trace mineral concentrations of As, Cr, Cs, Sc, Th, and U in all of the samples were less than the defined tolerable upper intake level.Conclusion:The results of this study revealed that considering the measured trace elements and mineral content levels, Isfahan greenhouse vegetables do not impose any serious health harmful effects for individuals in the studied area due to their meal consumptions.

Respiration rate model for mature green capsicum (Capsicum annum L.) under closed aerobic atmospheric conditions

The respiration rate of green capsicum cv. ‘Swarna’ fruits harvested at mature green stage were determined under closed system at 10, 15 and 20 oC temperatures. A simple Michaelis-Menten kinetic model coupled with Arrhenius-type equation, which describes temperature as a function of respiration rate, was used to model the respiration rate of capsicum. The respiration rate model parameters at defined temperature were estimated by fitting the model to the experimental set of data by non-linear regression analysis method. The respiration rate of green mature capsicum was influenced by the temperature. The Arrhenius equation well described the relationship between enzyme kinematics model parameters and temperature. The values of Michaelis-Menten constant for oxygen (Kmo2) and carbon dioxide (Kmco2) were found to vary from 2.14 to 3.92 and 1.33 to 3.24, respectively at different temperature. Experimental and predicted RRO2 values for mature green capsicum was found to be ranged from 9.54 to 14.54 and 11.81 to 17.52 mg/kg-h, respectively. Whereas, the experimental and predicted RRCO2 were 20.1 to 38.51 and 22.15 to 39.83 mg/ kg-h, respectively.