Physiological and phytochemical changes in cayenne pepper

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Srilaong V., Kaewkhum N.

ปีที่เผยแพร่ (ค.ศ.): 2011

วารสาร: Thai Journal of Agricultural Science (0049-3589)

Volume number: 44

Issue number: 5

หน้าแรก: 16

หน้าสุดท้าย: 21

จำนวนหน้า: 6

นอก: 0049-3589

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84877024030&partnerID=40&md5=73bd18064ebf8776d9d76fef16da6954

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

Cayenne pepper (Capsicum annuum Linn. Var acuminatum Fingerh) is widely consume in Thailand, however information about its phyt°Chemical components is still limited. Thus, this research aimed to study the changes in physiological and phyt°Chemical components in two cultivars of cayenne pepper during the postharvest period. Green and red cayenne peppers were harvested from a commercial orchard in the central part of Thailand. The peppers were kept at 4°C for 30 days and samples were withdrawn for analysis every 5 days. It was found that red cayenne pepper had a higher antioxidant activity (DPPH radical scavenging activity) than green cayenne pepper. This was concomittant with a higher abundance of total phenolic compounds, ascorbic acid and β-carotene contents in green cayenne pepper compared with the red one. Respiration and ethylene production rates of green cayenne pepper were higher than that of the red cultivar. The content of total phenolic compounds and β-carotene in both green and red cayenne peppers decreased after day 20 of storage, while ascorbic acid content slightly increased. Based on the antioxident contents, a consumption of red cayenne pepper would appear to provide a greater health benefit than consumption of the green cultivar.

คำสำคัญ

Cayenne pepper