Pepper Types Research Articles

Integrating transcriptome and metabolome to explore the formation of fruit aroma in different types of pepper

The fruity aroma of capsicum is a crucial aspect of its flavor profile, and it is imperative to thoroughly investigate the metabolic and genetic foundations underlying its formation. In this study, 7 samples from 5 pepper varieties were used as test materials, and the detection of volatile organic compounds was carried out by SPME-GC-MS/MS. The transcriptome sequencing work was completed using the Illumina platform, and further completed the difference analysis and correlation analysis. 766 volatile organic compounds were detected, 136.6 Gb of clean data were obtained, and a significant difference was found in metabolites and gene expression among different samples. Through further difference analysis, it was found that the contents of 50 metabolites in DC351 (55 DAP) and DC612 with aromatic fruits were significantly higher than those of other varieties; additionally, the rOAV value of 8 metabolites exceeded 1. And ester and terpene metabolites were the key metabolites of pepper fruit aroma. 20 modules have achieved gene enrichment analysis. Further analysis revealed key genes involved in the lipoxygenase and MEP pathways. For example, genes such as alcohol dehydrogenase (Capana06g000848) were closely related to the content of lipid metabolites such as acetic acid nonyl ester, while genes such as 1-deoxy-D-xylulose-5-phosphate reductase (Capana03g000964) were closely related to the content of terpenoid metabolites such as 1- (2,6,6-trimethyl-1,3-cyclohexan-1-yl) - and (E) -. In conclusion, our research is expected to uncover key metabolites and genes related to the aroma of pepper fruits, which is of great significance for trait improvement and genetic research.

Chili Price Prediction One Year Ahead Using the Gated Recurrent Unit Method

Chili is an important commodity in the Indonesian economy, and it experiences significant price fluctuations. This is due to several factors, such as demand and supply in the market and climate and temperature factors. The prediction of chili prices is important to minimize the risk of loss to the community and the government. Previous studies have used ARIMA, SVR, MLP, and RNN methods to predict chili prices. However, these methods are still considered less effective, especially in processing large amounts of information. In this study, the Gated Recurrent Unit (GRU) method is used as an alternative, and this method is designed to overcome obstacles to remembering long information. The results show that GRU provides excellent prediction performance, with a MAPE value below 10% for all types of chili peppers. The test results that have been carried out show that the size of the window data affects the accuracy of predicting chili prices. In addition, the combination of hyperparameters, namely hidden neurons and epochs, also influences the accuracy of predicting chili prices. The lowest MAPE value is obtained in predicting large red chili pepper prices of 4.850% with 512 hidden neurons and 100 epochs. Then, a MAPE of 6.434% was obtained using 512 hidden neurons and 100 epochs to predict curly red chili pepper prices. In predicting the price of green bird's eye pepper, a MAPE of 7.288% is obtained with a combination of 512 hidden neurons and 150 epochs. Finally, the lowest MAPE value is obtained in predicting the price of red bird's eye pepper at 6.452% with a combination of 512 hidden neurons and 150 epochs.

A novel image denoising technique with Caputo type space–time fractional operators

A novel image denoising model, namely Full Fractional Total Variation (TVFF), based on the Rudin-Osher-Fatemi (ROF) and the fractional total variation models is presented. The leading advantage of TVFF model is that it uses fractional derivatives with length scale parameters instead of ordinary derivatives with respect to both time and spatial variables in the diffusion equation. The Riesz–Caputo fractional derivative operator is used to disperse nonlocal influence throughout all directions, whereas the Caputo fractional derivative concept is employed for time fractional derivatives. Therefore, the influence of neighboring pixels is given greater weight compared to those situated farther away and this reflects the consideration behind denoising process better. Moreover, the numerical approach is constructed, and its stability and convergence properties are thoroughly examined. To show the superiority of our model, the denoised images are subjected to visual and numerical comparisons using metrics such as the Signal-to-Noise Ratio (SNR), the Structural Similarity Index Measure (SSIM) and the Edge-Retention Ratio (ERR). The performance of the TVFF method is evaluated under various types of noise, including Poisson, Speckle, and Salt & Pepper, and the results are compared with those obtained using Gauss and Median Filters. Furthermore, the proposed method is applied to both blind and synthetic images, thereby showcasing its versatility and applicability across diverse datasets. The outcomes showcase the substantial potential of our enhanced model as a versatile and efficient tool for image denoising.

Characterization of the Spatial Distribution of the Pepper Weevil, Anthonomus eugenii Cano (Col.: Curculionidae), in Pepper Fields in South Florida.

The pepper weevil, Anthonomus eugenii Cano, is an economically important pest of cultivated peppers (Capsicum annuum) in tropical and subtropical regions of the world. This study aimed to ascertain the spatial distribution of pepper weevil infestation across various fields in Miami Dade County, South Florida. The spatio-temporal dynamics of pepper weevil were evaluated using 144 sample points within each of seven pepper fields. The data were analyzed using three different geospatial techniques, spatial analysis by distance indices (SADIE), Moran's I, and Geary's C, to determine the spatial distribution of pepper weevil. The SADIE analysis revealed a significant aggregation distribution in 18 out of 30 sampling dates across all fields. The results from Geary's C and Moran's I indices indicated a positive spatial autocorrelation (spatial clustering/aggregation) of pepper weevil regardless of field or pepper types. Overall, the findings from this study depict an aggregated spatial distribution pattern of pepper weevil populations, characterized by a tendency for aggregation that transitions to a more uniform distribution as the season progresses.

Study of the Safety Characteristics of Different Types of Pepper Powder (Capsicum L.)

This research was aimed at comparing the fire characteristics of different types of pepper in the context of explosion prevention. The following characteristics were studied: explosion pressure Pmax and Kst at selected concentrations, ignition temperature of the deposited dust layer from the hot surface, and minimum ignition energy. The comparison of the chemical properties of the used types of pepper was performed using TG/DSC. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. Each sample reached the maximum value of the explosion pressure and rate of pressure rise at different concentrations. The volume of the explosion chamber used also influenced the explosion characteristics. It is a consequence of the fact that the explosion characteristics strongly depend on the mechanism of action of a particular igniter. The minimum effect on the safety characteristics was observed when measuring the minimum ignition energy and the minimum ignition temperature of the dust layer from the hot surface. The results of the measurements suggest that different types of peppers exhibit different explosion characteristics. This information should then be considered in explosion prevention.

Fertilizing the Flame: Effects of AB Fertilizer Concentration on Vegetative Growth, Fruit Yield, and Capsaicin Biosynthesis in Capsicum frutescens

The Capsicum crops, known for their diverse phytochemical composition and pungency, are significantly influenced by agricultural practices. This study presents research on the 'cili padi' variety of Capsicum frutescens, a relatively unexplored species, grown hydroponically on a cocopeat medium using a high-quality AB fertilizer with varied nutrient concentrations. The research focused on analysing plant growth patterns, fruit yield, and capsaicinoid levels throughout the growth cycle. This involved detailed morphological measurements, productivity assessments, and the use of cyclic voltammetry for capsaicinoid quantification. The findings revealed that vegetation growth, yield, and metabolite parameters were closely linked to fertilizer concentration. Notably, an increase in nutrient availability led to improvements in plant growth metrics, fruit yield, and capsaicin levels. However, these benefits peaked within a specific fertilizer concentration range (1.5-2.1 E.C.-mS/cm) before declining, indicating the existence of toxicity thresholds. The study highlights the critical importance of balanced fertilization in hydroponic cultivation of C. frutescens, as it simultaneously enhances productivity and pungency quality. Interestingly, the research uncovered a threshold in nutrient concentration that optimizes nitrate conversion into capsaicin, beyond which overall plant growth continues to increase with higher fertilizer quantities. This finding necessitates further investigation into the metabolic and transport pathways that limit phytochemical production in these plants. Additionally, the capsaicinoid concentrations achieved in this study resulted in only moderately pungent Scoville ratings, suggesting a variance in biosynthetic capacity between this specific local species and more commonly studied pepper types. In summary, this research underscores the importance of a well-calibrated fertilization strategy to effectively boost both yield and pungency quality in C.frutescens . The insights gained from this study contribute significantly to our understanding of optimal hydroponic cultivation practices for enhancing the desirable traits of this unique chili variety.

THE EFFECT OF PROVIDING BANANA (MUSA PARADISIACA L) PEEL EXTRACT ON THE GROWTH OF CAYENNE PEPPER (capsicum frutescens l)

To determine the effect and to know the volume of extract of giving kepok banana peel extract (Musa paradisiaca L) on the growth of cayenne pepper (Capsicum frutescens L). The population in this study included all types of cayenne pepper. This research used a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The research results for stem height (cm) were calculated based on analysis of variance, the average value starting at the age of 10 days, the calculated F value (1.28) < F table (3.48), at the age of 15 days the calculated F value (8.45) > F table (3.48), at the age of 20 days the calculated F value (11.82) > F table (3.48) and at the age of 25 days the calculated F value (10.72) > F table (3.48) Thus, it can be concluded that the administration of Kepok banana peel extract had a significant effect on the height growth of cayenne pepper plants at the ages of 15, 20 and 25, whereas at the age of 10 days there was no effect.

Classification of Pepper Seeds by Machine Learning Using Color Filter Array Images.

The purpose of this work is to classify pepper seeds using color filter array (CFA) images. This study focused specifically on Penja pepper, which is found in the Litoral region of Cameroon and is a type of Piper nigrum. India and Brazil are the largest producers of this variety of pepper, although the production of Penja pepper is not as significant in terms of quantity compared to other major producers. However, it is still highly sought after and one of the most expensive types of pepper on the market. It can be difficult for humans to distinguish between different types of peppers based solely on the appearance of their seeds. To address this challenge, we collected 5618 samples of white and black Penja pepper and other varieties for classification using image processing and a supervised machine learning method. We extracted 18 attributes from the images and trained them in four different models. The most successful model was the support vector machine (SVM), which achieved an accuracy of 0.87, a precision of 0.874, a recall of 0.873, and an F1-score of 0.874.

A simple and reliable QSPR model for prediction of chromatography retention indices of volatile organic compounds in peppers.

Worldwide, various types of pepper are used in food as an additive due to their unique pungency, aroma, taste, and color. This spice is valued for its pungency contributed by the alkaloid piperine and aroma attributed to volatile essential oils. The essential oils are composed of volatile organic compounds (VOCs) in different concentrations and ratios. In chromatography, the identification of compounds is done by comparing obtained peaks with a reference standard. However, there are cases where reference standards are either unavailable or the chemical information of VOCs is not documented in reference libraries. To overcome these limitations, theoretical methodologies are applied to estimate the retention indices (RIs) of new VOCs. The aim of the present work is to develop a reliable QSPR model for the RIs of 273 identified VOCs of different types of pepper. Experimental retention indices were measured using comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry (GC × GC/qMS) using a coupled BPX5 and BP20 column system. The inbuilt Monte Carlo algorithm of CORAL software is used to generate QSPR models using the hybrid optimal descriptor extracted from a combination of SMILES and HFG (hydrogen-filled graph). The whole dataset of 273 VOCs is used to make ten splits, each of which is further divided into four sets: active training, passive training, calibration, and validation. The balance of correlation method with four target functions i.e. TF0 (WIIC = WCII = 0), TF1 (WIIC = 0.5 & WCII = 0), TF2 (WIIC = 0 & WCII = 0.3) and TF3 (WIIC = 0.5 & WCII = 0.3) is used. The results of the statistical parameters of each target function are compared with each other. The simultaneous application of the index of ideality of correlation (IIC) and correlation intensity index (CII) improves the predictive potential of the model. The best model is judged on the basis of the numerical value of R2 of the validation set. The statistical result of the best model for the validation set of split 6 computed with TF3 (WIIC = 0.5 & WCII = 0.3) is R2 = 0.9308, CCC = 0.9588, IIC = 0.7704, CII = 0.9549, Q2 = 0.9281 and RMSE = 0.544. The promoters of increase/decrease for RI are also extracted using the best model (split 6). Moreover, the proposed model was used for an external validation set.

Factors that Determine the Amount of Capsaicinoids in Different Peppers

Abstract Capsaicinoids are a family compounds in peppers that explicitly trigger the transient receptor potential vanilloid 1 (TRPV1) ion channel. TRPV1 of the body signals the brain that a food is spicy. It has been reported that capsaicinoid concentration can vary widely in peppers. In this study, the capsaicinoid concentration as a function of pepper color, pepper type, and the amount of nitrogen content in soil was determined from peppers bought or grown in Tennessee. Capsaicinoid concentration was determined in three different pepper types, including Jalapeño, Serrano, and Cayenne. A solid-liquid extraction was used to isolate the capsaicinoids, followed by UV-VIS spectroscopy to determine the amount of capsaicinoids in each pepper. The concentration of capsaicinoids in Jalapeño and Serrano peppers were not significantly different according to a pairwise t-test. However, Cayenne peppers have a lower concentration of capsaicinoids than Jalapeño or Serrano pepper. Our data indicated that the color of the pepper did not affect capsaicinoid concentration. Other factors, such as nitrogen content in fertilizer, can affect capsaicinoid concentration. Therefore, Cayenne peppers were planted by using store-bought seeds. After the seeds germinated, the plants were given different fertilizers. Miracle Gro fertilizer with 12% and 18% levels of nitrogen were used to treat the plants while the control did not receive fertilizer. According to the ANOVA followed by a Tukey comparison test, the results indicate that the capsaicinoid produced from plants treated with no fertilizer and plants treated with 12% nitrogen fertilizer were significantly different.

Organic Cutlery : Substitution of Plastic Wares

Abstract- Edible cutlery is the best alternative to plastic cutlery. It is prepared by baking a mixture of sorghum, rice and wheat flour with different types of flavours, like ginger, garlic, black pepper, sugar, cinnamon, cumin and mint. A splash of colours is added to the cutlery by including spinach (green), beet root (red) or carrot (orange) pulp into the product mix. They contain fibre, iron, protein and calcium. One of the naturally occurring high micro-nutrients in this is sorghum. It is highly nutritious with no preservatives and easily decomposable. Moreover, it won’t get softened by the use of any hot material or liquor contained with it. Edible cutlery is a solution that provides the same convenience as disposable forks, spoons, plates and chopsticks without any environmental (hazards) problems. It’s delicious, hygienic, and durable and it promotes a healthy tomorrow.

First report of Diaporthe caryae causing stem blight of chilli pepper (Capsicum frutescens L.) in China

AbstractChilli pepper is one of the most important and widely cultivated pepper types in China. It has high nutritional and economic value. Capsicum frutescens L. is one of the chilli pepper types in production. In October 2022, a new disease showing blight of the entire chilli pepper plant was observed in Nanchang City, Jiangxi Province. The fungal isolates consistently obtained from the diseased samples were identified as Diaporthe caryae C. M. Tian & Qin Yang based on morphological characteristics, pathogenicity test and phylogenetic analysis of four genes, including internal transcribed spacer region (rDNA‐ITS), translation elongation factor 1‐alpha gene (TEF1), beta‐tubulin gene (TUB2), and calmodulin (CAL). Although other Diaporthe species have been reported as pathogens of peppers previously, to our knowledge, this is the first report of D. caryae causing stem blight of pepper in the world. D. caryae was reported to be able to infect various fruit trees such as kiwifruit, peach, pear, and pecan, resulting in kiwifruit rot, peach constriction canker, pear shoot canker, and pecan dieback, respectively. The host range of D. caryae has expanded from fruit trees to vegetable crops.

Preliminary Study of Pepper Types Based on Multielement Content Combined with Chemometrics.

Different types of pepper (Piper nigrum L.) and cayenne pepper (Capsicum annuum L.) are widely used spices that exhibit therapeutic properties in addition to nutritional properties. In order to characterize these foods in further detail, the content of macro- (Ca, K, Mg, Na) and microelements (Ag, Al, As, Ba, Be, Bi, Cd, Co, Cr, Cu, Fe, Ga, Li, Mn, Mo, Ni, Pb, Rb, Se, Sr, Te, Tl, V and Zn) of four pepper types was determined via inductively coupled plasma mass spectrometry (ICP-MS) after microwave-assisted digestion using nitric acid and hydrogen peroxide. The obtained results were then evaluated using chemometric methods. The content of macroelements and microelements lies in the expected ranges for such spices but differs significantly between different types. The content of macro- and microelements is characteristic for pepper types originating from different plant species, but also based on further processing. Whilst green and black pepper are similar to each other, clearly diverse patterns are obtained for white pepper (different processing method) and cayenne pepper (different plant species).

Antioxidant and antimicrobial potential of essential oils of different types of pepper (Piper sp.)

Essential oils are mixtures of potent compounds with biological effects, such as those with antioxidant, antimicrobial, antitumor and/or anti-inflammatory effects. In this paper, the antioxidant and antimicrobial activity of essential oils of different types of commercial pepper was tested. Essential oils are prepared by hydrodistillation. Polyphenol content, reduction potential and DPPH radical inhibition were analyzed. Antimicrobial activity was tested on reference strains using the diffusion technique. The analysis showed that the essential oil of black pepper has a significantly higher antioxidant potential compared to the essential oils of green and white pepper. High antimicrobial activity was also found for the black pepper essential oil sample, except in the case of Pseudomonas aeruginosa.

Bioactive compounds and antioxidant activities of selected types of chilli peppers

Bioactive compounds and antioxidant activities of selected types of chilli peppers

Evaluation of guajillo and chile de árbol peppers (Capsicum annuum L.) in a hydroponic greenhouse system

Objective: To evaluate the yield of guajillo pepper (CHG) and chile de árbol pepper (CHA) grown in containers with coconut fiber substrate in a hydroponic greenhouse system.Methodology: Four types of chili peppers were tested: two CHG and two CHA peppers. The CHG peppers with seeds were from two growing areas in the state of San Luis Potosí (SLP), located in the Altiplano Central (high plateau region) of Mexico: one from Las Colonias, Salinas, and the other from El Barril, Villa de Ramos. The CHA pepperswere obtained in Yahualica, Jalisco: one in El Salto Verde (CHA-SaltoVerde) and the other in El Faro (CHA-Faro). The chili peppers were established in a hydroponic system with two types of containers (pots (SHM) and slabs (SHB)), in both of which coconut fiber (coir) was used as a substrate. The experimental design was completelyrandomized with three repetitions and the comparison of means was made with the Tukey test (p<0.05).Results: Significant differences were observed between chile de árbol and guajillo peppers grown in SHM regarding the following variables: plant height and number of leaves, flowers, and peppers. Chile de árbol peppers recorded the highest values for the four variables. There were also significant differences between the chile de árbol and the guajillo peppers regarding the fresh weight and dry weight variables, but, in this case, the guajillo peppers had the highest values. The highest dry weight value (g plant -1 ) was obtained by CHG-Barril (1,094 g plant -1 ), followed by CHG-Colonias (866 g plant -1); meanwhile, the lowest values were recorded for CHA-Faro and CHA-SaltoVerde chile de árbol peppers (819 and 258 g plant -1 , respectively). The same pattern was observed in the SHB, with significant differences between the chile de árbol —which had the highest values— and guajillo peppers for the following variables: plant height, number ofleaves, flowers, and peppers. There were also significant differences in terms of fresh weight between chile de árbol and guajillo peppers, with the latter recording higher values. Finally, CHG-Colonias and CHA-SaltoVerde showed the highest dry weight values with 633 and 595 g plant -1 , respectively. Although there were no significant differences between them, there were significant differences with respect to CHG-Barril and CHA-Faro (524 and 483 g plant -1 , respectively).Study Limitations/Implications: The present study has no major limitations.Conclusions: In general, a better dry yield of chili pepper was obtained with guajillo peppers produced in a pot system. Hydroponic systems in pots and slabs, using a coir substrate, are an alternative in protected agriculture for the production of guajillo and chile de árbol peppers.

Pathogenicity of RNA satellite associated with cucumber mosaic virus (CMV) on chilli (Capsicum annuuum L.)

Obstacles that often occur in cultivation of tomatoes, chilies, and tobacco is the occurrence of diseases caused by viruses. One of them is infected with the Cucumber mosaic virus (CMV), this virus infection is very dangerous for large red chili, tomato and tobacco farming which results in quite large losses for farmers in Indonesia. Controlling viral infections caused by CMV is very difficult due to the high genetic diversity of CMV making it difficult to obtain resistant types of red pepper, tomato and tobacco, the range of CMV host plants is wide, and CMV can be transmitted by aphids and ticks. non-persistent whiteheads. The aim of this journal review was to determine the pathogenicity of sat-RNA associated with CMV in red chilies, tomatoes and tobacco. Based on the results of reviews from several journals, it can be seen that RNA satellite is effective against CMV infection on chili, tomato, and tobacco plants. Which can be seen by administering the CARNA vaccine to each plant treatment.

Interior Design Planning for Chili Edu-Tourism, Kemutug, Central Java

Indonesia has been known by the world for its natural wealth, besides that Indonesia is also known as an agricultural country that take advantages of agriculture. In the Kemutug area, the area is a tourist spot that is well known to the public in the field of tourism and is also known as a final destination by the local community. Kemutug is famous for its natural beauty and natural tourist attractions, but besides being famous for its natural beauty, the area is also known for producing chilies which are quite good. To develop and improve the tourism sector in the Kemutug area as well as to educate tourists and the community around the types of chili peppers which of course may not be known by people around. This design is our effort in preserving plants that can be utilized by the community, this relates to the benefits that we can spread to the community to appreciate more plants and natural ecosystems in the Kemutug area. Also, this design project is the right place for tourism and education activities that are expected to become new tourism in the Kemutug area, in addition to observing studies on chili education based on exhibition layout, interactive tourism facility layout, several types of facilities. other general activities, and proper ergonomics studies to support these activities. This research was conducted with online surveys and interviews as well as conducting online research. The respondents needed are respondents who come from Kemutug and several people who have vacationed in the Kemutug area.

The effect of coconut coir substrate on the yield and nutritional quality of sweet peppers (Capsicum annuum) varieties

The industry standard for estimating the quantity of horticultural produce harvested is crop yield. Producing sufficient amounts of high-quality biochemical ingredients crops can therefore aid in resolving concerns with food security and nutrition. Most producers prefer the use of organic substrate over natural soils when growing crops such as peppers in greenhouses, to ensure that there is a sufficient supply of food all year round. The objective of the study was to determine the effect of coconut coir substrate on the yield and biochemical constituents of peppers varieties grown under greenhouse environment. For two successive seasons [2021 and 2022], two sweet pepper types (Sondela and Ilanga) were cultivated on fertigated coconut coir and loamy soil (control). Fruit number, together with their dry weight and some biochemical constituents, were examined. To evaluate the impact of coconut coir substrate on the growth, yield, and biochemical constituents of different pepper cultivars grown in a greenhouse, dry plant materials and freeze-dried fruit samples were analyzed. Results showed that the coconut coir and variety (Ilanga) treatment combination produced more fruits than other treatments. Biochemical constituents such as vitamins, total phenols, total flavonoids, copper, iron and Zinc were in fruits grown under coir substrate when compared to loamy soil (control). Therefore, farmers are encouraged to grow sweet peppers varieties under coconut coir substrate for better yield, nutritional quality and profit maximisation.

In vitro antioxidant activity of methanolic extracts of the different types of commercial pepper

Pepper is one of the most famous and widespread spices in the world. This commercial plant belongs to the Piperaceae family. Depending on the treatment to which the pepper fruit is exposed, we distinguish between black, white and green pepper. In this research, methanolic extracts of different types of pepper (Piper nigrum) and pink pepper (Schinus terebinthifolius Raddi) were prepared. Maceration and ultrasonic extraction were used to extract bioactive components from pepper samples. The reduction potential of the extracts was tested using the FRAP method. The efficiency of free radical inhibition was determined by the DPPH method. Pink pepper extract showed the highest antioxidant activity in in vitro conditions. High antioxidant activity was also recorded in green pepper extracts. In general, the extracts showed high potency in neutralizing free radicals.