Yellow Bell Pepper Research Articles

Color and illuminance level of lighting can modulate willingness to eat bell peppers

Food products are often encountered under colored lighting, particularly in restaurants and retail stores. However, relatively little attention has been paid to whether the color of ambient lighting can affect consumers' motivation for consumption. This study aimed to determine whether color (Experiment 1) and illuminance level (Experiment 2) of lighting can influence consumers' liking of appearance and their willingness to eat bell peppers. For red, green, and yellow bell peppers, yellow and blue lighting conditions consistently increased participants' liking of appearance the most and the least, respectively. Participants' willingness to consume bell peppers increased the most under yellow lighting and the least under blue lighting. In addition, a dark condition (i.e. low level of lighting illuminance) decreased liking of appearance and willingness to eat the bell peppers compared to a bright condition (i.e. high level of lighting illuminance). Our findings demonstrate that lighting color and illuminance level can influence consumers' hedonic impression and likelihood to consume bell peppers. Furthermore, the influences of color and illuminance level of lighting appear to be dependent on the surface color of bell peppers.

Inhibition of the Oxidation of Acetophenone by Aqueous Extracts of Edible Fruits and Vegetables

A body of research has identified some fruits and vegetables to have anti-oxidant potential in biological systems. However limited literature reports exist for the inhibition of chemical oxidation reactions by fruits and vegetables. The research reported here examined the effect of plants, fruits, and vegetables on the oxidation reaction of acetophenone by bleach and if the bleach oxidation reaction of acetophenone is chlorine-induced. To examine the ability of plants to inhibit the oxidation of acetophenone, the reactions were carried out in the presence and absence (control) of plant materials and Vitamin E. Results suggest that the reactions without the plant materials or Vitamin E produce 1.53 g of benzoic acid, an oxidative product, while reactions in the presence of plant materials or Vitamin E were inhibited and produced a varying amount of oxidative product ranging from 0-0.9 g. Similar reactions of acetophenone with chlorine free bleach in the absence of plant materials did not produce any oxidative product. The order of inhibition of oxidation by fruit and vegetable extracts which is inversely related to the amount of oxidative product formed is carrot~ tomatoes~ spinach~ bitter leaf (0.0 g) > yellow bell pepper (0.008 g) > mustard green (0.01 g) > turnip green (0.03 g) > broccoli (0.27 g) > red bell pepper (0.17 g) > green bell pepper (0.31 g) > cucumber (0.59 g) > red lettuce (0.68 g) > rosemary (0.76 g) > green onions (0.82 g) > green lettuce (0.84 g) > romaine lettuce (0.91 g). These results suggest that (i) fruits and vegetables have varying degrees of antioxidant ability and (ii) the bleach oxidation of acetophenone to benzoic acid is chlorine induced.

Effect of ultraviolet-C (UV-C) illumination on postharvest quality and bioactive compounds in yellow bell pepper fruit (Capsicum annuum L.) during storage

The effects of ultraviolet-C (UV-C) illumination on postharvest quality and bioactive compounds of yellow bell pepper during refrigerated storage were investigated. The yellow bell pepper fruit were illuminated with three different UV-C dosages, 2.2, 4.4 and 6.6 kJ m-2 and then stored at 12 ± 1°C for 15 days. UV-C illumination at 6.6 kJ m-2 showed the best results in maintaining firmness and reducing the increase in weight loss and electrolyte leakage (EL) throughout storage. No significant differences in both weight loss and firmness were detected in the fruit illuminated with UV-C at 2.2, 4.4 kJ m-2 and the control fruit over storage. UV-C illumination had no effect on the changes in tristimulus colours (lightness, L* value, and yellowness, b* value), ascorbic acid (AsA) and total phenol (TP) contents of the yellow pepper fruit and these remained constant over storage. UV-C illumination at 6.6 kJ m-2 enhanced total carotenoid (TC), total flavonoid (TF) contents, antioxidant capacity and the activities of antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD), guaiacol peroxidase (G-POD) and ascorbate peroxidase (AsA-POD) when compared to the control fruit. In conclusion, UV-C illumination prevented the loss of firmness, weight and EL increase and enhanced biologically active compounds, especially, antioxidants, in yellow bell pepper fruit. Key words: Yellow bell pepper fruit, UV-C illumination, postharvest quality, bioactive compounds.

Resfriamento rápido de pimentão amarelo com ar forçado

No presente trabalho, determinou-se o tempo de resfriamento de pimentão amarelo 'Zarco HS' submetido ao resfriamento rápido com ar forçado, usando diferentes tipos de embalagens, bem como sua conservação pós-colheita por um período de 30 dias sob refrigeração a 5,1±0,2°C e UR de 98,6±0,3%. A temperatura foi medida através de termopares na câmara, no evaporador, nos frutos e nas embalagens, num total de 48 termopares. Foram realizadas as análises: perda de massa, teor de umidade e índice de firmeza. O trabalho permitiu concluir que o resfriamento rápido com ar forçado mostrou-se adequado quando aplicado como uma tecnologia de conservação pós-colheita para pimentão amarelo 'Zarco HS', com uma redução da temperatura de 7/8 do tempo de resfriamento em no máximo 56 minutos.

An Evaluation of Edible Plant Extracts for the Phytoremediation of Lead Contaminated Water

There is a growing global concern for the environmental and health hazards posed by heavy metal contaminants, especially lead in the soil and ground water. The potential for plant and animal uptake, metabolism, and propagation into food-chain poses great health risks. World communities face a common need to a cheap, efficient, and effective technology to mitigate the growing problem of heavy metal contaminations. The present investigation was undertaken to evaluate the potential of using aqueous extracts of edible vegetables and fruits for the in-situ remediation of lead contaminated water (1300 PPM). The plants used in this study include Mustard Green (Brassica juncea), Spinach (Spinacea oleracea), Collard Green (Brassica Oleracea), Bitter leaf (Vernonia Amygdalina), Carrot (Daucus Carota Sativus), Red, Green, and Yellow Bell Pepper (Capsicum Annuum ), tomatoes (Lycopersicon esculentum), red and white grape (Vitis vinifera), and lime (Citrus aurantifolia). After shaking triplicate reaction mixtures lead contaminated water with each substrate for 22 hours at room temperature, lead removal by the substrates were analyzed by EPA Method 6010, using Inductively Coupled Plasma-Atomic Emission Spectrometry (ICP-AES). Results suggest that the order of lead removal is Collard Green (99.8%) >, Spinach (98.7%) > Mustard Green (98.2%) > Green Bell Pepper (97.8%) > Yellow Bell Pepper (97.75%) > White Grape (96.7%)> Carrot (95.5%) > Red Bell Pepper (94.28%) > Red Grape > 93.5% > Tomatoes (84%) > Bitter Leaf (61%). The study concludes that liquid substrates such as the supernatants from pureed edible tuberous, leafy, and fruity vegetables can effectively remove lead from contaminated water.

Determination of polyphenol levels variation in Capsicum annuum L. cv. Chelsea (yellow bell pepper) infected by anthracnose (Colletotrichum gloeosporioides) using liquid chromatography–tandem mass spectrometry

Healthy fruits of Capsicum annuum L. cv. Chelsea (yellow bell pepper) and one infected by Colletotrichum gloeosporioides were analysed for polyphenols via high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC–MS/MS). Among seven polyphenols characterized, four components in the C. annuum fruits were identified for the first time. To investigate the characteristics of the polyphenols as defence materials, the content change of the fruit polyphenols inoculated with C. gloeosporioides was monitored by HPLC. It was observed for the first time that de novo induced N-caffeoyl putrescine (1) and caffeoyl O-hexoside (2) appeared to act as a phytoalexin in the defence mechanism of the C. annuum fruits against C. gloeosporioides, and constitutively formed feruloyl O-glucoside (3), kaempferol O-pentosyldihexoside (4) and dihydroxyflavone O-hexoside (7) as a phytoanticipin in the diseased C. annuum fruits.

ANTIOXIDANT CAPACITY AND CORRELATION WITH PHENOLIC COMPOUNDS AND CAROTENOIDS IN 40 HORTICULTURAL COMMODITIES

The consumption of fresh fruits and vegetables has been correlated with better health and prevention of several illnesses. Fruits and vegetables contain many phytochemicals, such as phenolic compounds and carotenoids, many of them are antioxidants. The objective of this work was to determine the antioxidant capacity (AOC) of 40 horticultural commodities sampled from the markets in Queretaro, Mexico, and correlate it with their phenolic and carotenoid content. AOC was determined by FRAP (ferric ion reducing antioxidant power) and DPPH (2,2-difenil-1-picril-hidrazil). Total carotenoids and total phenolic compounds were measured spectrophotometrically. Results showed great variations between the different commodities. Fruits that had the highest AOC were red bell pepper, guava, 'Ataulfo' mango, yellow bell pepper, 'Manila' mango, green bell peppers, and soursop. Those that had the lowest AOC were carrots, lettuce, black sapote, cucumbers and celery. Hydrophilic extracts of most commodities had higher AOC than the lipophilic extracts. Commodities that had the highest carotenoids content were carrots, celery, yellow and red bell peppers, and papaya. Commodities with the lowest carotenoid content were radish, prickly pear, pineapples, pears, onions, black sapote, banana and apples. Most commodities had high phenolic content. Those with low phenolic content were carrots, limes and white onions. AC measured by FRAP correlated positively with total carotenoids content in red bell peppers, 'Red Delicious' apples, limes and guava, and correlated positively with total phenolic content in avocados, soursop, tomato, 'Manila' mango, papaya and pears. AOC measured with DPPH correlated positively with total phenolic content in hot peppers, limes, 'Tommy Atkins' mangoes, melons, oranges and papaya, and correlated positively with carotenoids content in guava, tomatoes, lettuce, limes and yellow bell peppers.

Effect of mild pressure treatments and thermal blanching on yellow bell peppers ( Capsicum annuum L.)

The effect of thermal blanching, in conditions carried out at industrial level, and pressure treatments of 100 and 200 MPa on quality of yellow bell peppers was compared. While the soluble protein content was reduced from 13 to 34% by the blanching treatments, the pressure treated peppers showed equal (100 MPa) to higher levels (up to 33%) for 200 MPa. The ascorbic acid (AA) content of the peppers was not affected by thermal blanching, with the exception of the more severe condition (98 °C/150 s), whereas all pressurized samples showed an increase of AA content in the range of 11–48%. Polyphenol oxidase activity was found mainly in the soluble fraction (around 80%) and decreased progressively as the temperature and time of blanching increased, till reaching about 50% the value of unprocessed peppers, while the pressure treatments showed no effect. Peroxidase activity was practically absent in the ionically-bound fraction (only 1% of total activity) and was reduced by the blanching treatments by 80%–100%, while the pressure treatments only reduced peroxidase activity from 5 to 10%. Activity of pectin methylesterase was undetectable in fresh and both thermally and pressure processed peppers. Firmness of peppers measured from the skin side was about 2.5 fold higher than from the flesh side. After the thermal blanching and the pressure treatments, firmness of peppers was better retained when measured from the flesh side. Upon freezing the pressure treated and the thermally blanched peppers showed similar relative decreases in firmness.

Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages

The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C.

Respiração de pimentão amarelo sob influência do estádio de maturação e da temperatura de armazenamento

The respiratory rate of the yellow bell pepper 'Zarco HS' was determined under influence of the stadium of maturation at harvest and at storage temperature. The bell peppers were placed inside tightly closed flasks and conditioned in 4 BODs with different temperatures: 5; 10; 15 and 25oC, for the products harvested at summer, and 5; 10; 15 and 20oC, for harvested at winter. Five flasks were used with approximately 0.5 kg of product. The system of continuous air flow was used inside of the flasks with aid of a flow board. The readings of CO2 were made in gaseous chromatograph VARIAN 3400, being accomplished five readings for each temperature during a period of seven days, in the summer, and 8 days, in the winter. After the end of the winter experiment, the temperature of BODs was maintained at 10oC for the conduction of the second study. In this second study, bell peppers with 25%; 50%; 75% and 100% of yellow coloration were stored for determination of the respiratory rate for six days. The experimental design was completely randomized, with five repetitions in both studies. The ripening of the yellow bell pepper was characterized by the increment of respiratory rate, and the temperature of 5oC resulted in larger reduction of this process.

Antiradical activity of water soluble components in common diet vegetables.

The antiradical activity of water-soluble components contained in mushrooms (Psalliota campestris), onions (Allium cepa), white cabbage (Brassica oleracea var. alba), and yellow bell peppers (Capsicum annuum) against hydroxyl radicals was tested in a chemical and biological system. The vegetable juices were obtained by centrifugation of a vegetable homogenate processed at 2 degrees C or heated at 102 degrees C. The chemical system consisted of a buffered reaction mixture composed of Fe(III)-EDTA, 2-deoxy-D-ribose, ascorbic acid, and H(2)O(2) generating the hydroxyl radical. The antiradical activity was expressed as an inhibition of deoxyribose degradation. The biological system consisted of IMR32 neuroblastoma cells exposed to H(2)O(2) in the presence or absence of the vegetable juices. Cells were pretreated for either 24 h or 1 h with the vegetable juices, and reduction of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) was used as a cell viability assay. All vegetable juices inhibited the degradation of deoxyribose and increased the viability of H(2)O(2) treated cells. Raw mushroom juice proved to be the most active in both cases. Boiling significantly affected the activity of mushroom juice, but did not change significantly the effect on onions and yellow bell peppers, and partially increased the activity of white cabbage juice. Mushroom antiradical activity was also confirmed by a cytofluorimetric analysis.

Validation of a Systematic Approach to Design Equilibrium Modified Atmosphere Packages for Fresh-Cut Produce

A systematic approach is validated for designing equilibrium modified atmosphere (EMA) packages (1–5 mL/100 mL O2, 3–10 mL/100 mL CO2, balance N2) for fresh-cut produce (trimmed Brussels sprouts, shredded spinach, shredded chicory endives, shredded iceberg lettuce, grated carrots, complete heads of iceberg lettuce and a mixture of red, green and yellow bell peppers). The respiration rate is calculated by two mathematical methods based on measurements conducted at the same conditions (temperature, relative humidity, gas composition) as those created in the EMA packages. When the respiration rate, the fill weight and the package dimensions are known, the required transmission rate for O2and CO2of the packaging film is determined for each commodity based on steady state equations. New packaging films with high permeability for O2and CO2were tested in these experiments. A validation of the designed packages is necessary to complete this systematic approach and to determine the shelf-life of the EMA packaged fresh-cut produce.

Protective Activity of Water Soluble Components of Some Common Diet Vegetables on Rat Liver Microsome and the Effect of Thermal Treatment

The water soluble antioxidant properties of carrot, cauliflower, celery, eggplant, mushroom, garlic, onion, white cabbage, white potato, tomato, yellow bell pepper, and zucchini were investigated. Vegetable juices were obtained by centrifugation, and each antioxidant property was determined in terms of the protective activity (PA%) against rat liver microsome lipid peroxidation induced by CCl4 and measured by malondialdehyde release. All juices were found to be active. PA was very high (90−100%) and constant (relative standard deviation (RSD) = 4−7) for mushroom, garlic, cauliflower, and potato. For white cabbage, zucchini, and eggplant the PA reached similar values (80%) but was less constant (RSD = 12−15). Onion and yellow bell pepper showed high PA (75%) which was more variable (RSD = 20−24), and the PA for tomato and celery was less high (50%) and very variable (RSD = 25), especially in the case of carrot juice (6%) (RSD = 50). The juices were also analyzed after different technological treatments (boiling, freezing, and freeze-drying). In general, boiling and freezing juices resulted in a slightly decreased PA while freeze-drying slightly increased their PA values. Cluster analysis was carried out considering the PA values of the variously treated juices and their relative RSD values and permitted us to subdivide the vegetables according to their behavior. Juice components were separated according to their polarity on a Baker C18 cartridge. Bound and unbound fractions obtained from each vegetable juice were shown to be protective against lipid peroxidation with the exception of the bound yellow bell pepper fraction. The results pointed out different interactions between the vegetable juice components. Keywords: Edible vegetables; antioxidants; liver microsomas; lipid peroxidation

Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment

The pro-antioxidant activity of carrot, cauliflower, celery, eggplant, garlic, mushroom, onion, white cabbage, white potato, tomato, yellow bell pepper, and zucchini was investigated. Juices obtained by centrifugation of vegetables were treated at different temperatures (2, 25, 102 °C) and assessed for antioxidant activity (AA) using a model system β-carotene−linoleic acid. Antioxidant activity of all vegetable juices showed a linear correlation with time. The equations of all straight lines obtained showed positive slope values indicating either an increase in antioxidant activity or a decrease in prooxidant activity during the reaction. Negative intercept values were found when the juices showed prooxidant activity at least during the first phase of the reaction. Mushroom and white cabbage always showed more than 80% AA, while cauliflower, celery, and eggplant showed such high AA only after boiling. Tomato and yellow bell pepper were always prooxidant. Cluster analysis allowed the vegetables to be divid...

Picking Regimes Affect Yield, Grade Distribution and Retail Value of Colored Bell Pepper

The retail value of yellow and red bell peppers is usually three to five times higher than that of the green ones. However, colored bell pepper production in Alabama is presently limited because most growers do not wait the additional 3 to 6 days needed for marketable green pepper to develop color. Hence, drip-irrigated yellow `Admiral' and `Goldcoast' and red `Bell Star' and `Capsitrano' bell peppers were grown in single row and bare-ground, and harvested as needed between July and October 1997 at the 0/3 (green), 1/3 or 2/3 colored stages. The interaction variety × picking method was not signficant (P > 0.50). Early (9,136 kg/ha) and total (32,363 kg/ha) yields of green (0/3) peppers were significantly (P < 0.05) higher than those of the 1/3 and 2/3 colored ones (5,166 and 27,235 kg/ha, respectively). Higher green yields were mainly due to increased numbers of marketable fruits rather than increased fruit size. The longer the pods stayed on the plants, the more likely was sunscald to occur. Retail values (/ha) for the early fancy grade were $10,800 and $20,500 for the green and colored peppers, respectively (using $2 and $6/kg, respectively). These results suggest that the present higher retail value of the colored bell peppers off-sets the lower expected yields.

Development of a Method for the Quantitative Estimation of Provitamin A Carotenoids in Some Fruits

ABSTRACTA procedure for the quantitative estimation of provitamin A carotenoids beta‐carotene, cryptoxanthin and cryptoxanthin esters in some fruits using conventional column and high performance liquid chromatography was developed. The provitamin A carotenoids were first separated by column chromatography on alumina prior to furthur separation and quantitation by reversed phase liquid chromatography. The distribution of provitamin A carotenoids in fruits varied. Among the provitamin A rich fruits, apricot, mango, and cantaloupe contained essentially beta‐carotene whereas cryptoxanthin accounted for nearly half the total carotenoids in papaya, persimmon, and tangerine. Peach, red bell papper, oranges and red grapefruits were intermediate in their provitamin A content while tomato, yellow bell pepper, pineapple and watermelon were poor sources. Cryptoxanthin occurred acylated with C8 to C18 saturated fatty acids in the fruits analyzed.

The Sino-Soviet conflict and the Marxist-Leninist theory of development

The cystine-knot metallocarboxypeptidase inhibitors (MCPIs) are peptides that contribute to control proteolytic activity, involved in storage, growth and maintenance of plants. Lately studies reported several MCPIs with potential use in biomedical applications; as anti-cancer, anti-thrombotic, anti-malaric and anti-angiogenic agents. We report the isolation, purification, chemical stability and biochemical characterization of a novel carboxypeptidase A inhibitor (YBPCI) isolated from Capsicum annuum L. var. Yellow Bell Pepper, the first cystine-knot miniprotein (CKM) of the species. We demonstrate the stability of YBPCI (IC50 = 0.90 μg/ml) to high temperatures, high salt concentration and extreme pH values. MALDI-TOF/MS analysis detected a molecular weight of 4057 Da, and peptide mass fingerprint resulted in no matches with other protease inhibitors. In vitro gastrointestinal digestion subjecting YBPCI to pH 2 incubation and proteolytic attack resulted in complete inhibitory activity. To summarize, there are no reports to date of carboxypeptidase inhibitors in C. annuum species, giving our report much more relevance.