Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripening

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dc.bibliographicCitation.titlePlantsen
dc.bibliographicCitation.volume9(9)es_ES
dc.contributor.authorVázquez Espinosa, Mercedeses_ES
dc.contributor.authorFayos Avellán, Oretoes_ES
dc.contributor.authorGonzález de Peredo, Ana V.es_ES
dc.contributor.authorEspada Bellido, Estrellaes_ES
dc.contributor.authorFerreiro González, Martaes_ES
dc.contributor.authorPalma, Migueles_ES
dc.contributor.authorGarcés Claver, Anaes_ES
dc.contributor.authorBarbero, Gerardo F.es_ES
dc.coverage.spatialHortofruticulturaes_ES
dc.date.accessioned2020-10-01T07:39:49Z
dc.date.available2020-10-01T07:39:49Z
dc.date.issued2020es_ES
dc.description.abstractPeppers are fruits with wide genetic variability and multiple ways of being consumed that hold a relevant position in the human diet. Nowadays, consumers are interested in new gastronomic experiences provided by pepper cultivars that present new shapes, colors, and flavors while preserving their bioactive compounds, such as their capsaicinoids and capsinoids. However, numerous changes take place during their development that may alter their biological properties. Therefore, this work evaluates the capsaicinoid and capsiate contents in two traditional varieties of ornamental peppers (“Filius Blue” and “Filius Green’”) during fruit maturation. The aim is to determine the ideal harvesting moment depending on the farmer’s objective (e.g., achieving a specific color, shape, or flavor; achieving the maximum concentrations of bioactive compounds). The capsaicinoid contents followed different patterns in the two varieties analyzed. The “Filius Blue” variety exhibited increasing concentrations of capsaicinoids up to the 41st day post-anthesis (dpa), from which point on this trend was reversed. The concentrations in the “Filius Green” variety increased and decreased several times, reaching maximum concentrations on the 69th dpa. Regarding capsiate contents, both varieties varied in the same way, reaching maximum concentrations on the 34th dpa and then decreasing.en
dc.description.statusPublishedes_ES
dc.identifier.citationPlants, vol. 9, num. 9, (2020)
dc.identifier.urihttp://hdl.handle.net/10532/5113
dc.language.isoenes_ES
dc.relation.doi10.3390/plants9091222es_ES
dc.relation.urihttps://www.mdpi.com/2223-7747/9/9/1222es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocCapsicumes
dc.subject.agrovocCapsiatees
dc.subject.agrovocCapsaicinaes
dc.subject.agrovocMaduraciónes
dc.titleContent of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as Affected by Ripeningen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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