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Article

A comparative study on the nutrient and organic acid profiles of selected pepper genotypes.

Scientific reports - 28 Jan 2026

Zhou Peng, Xing Dan, Tu Dehui, Peng Shiqing, He Jianwen

Abstract excerpt

To comprehend the nutritional components and organic acids content of peppers for the purpose of advancing pepper breeding, it was imperative to analyze and compare the levels of nutritional components (capsanthin, capsaicin, dihydrocapsaicin, reducing sugar, total amino acids, crude fat, crude fiber and protein) as well as organic acids content. In this study, 18 varieties of peppers (Capsicum annuum L.) were...

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Identifiers

PMID: 41606041
DOI: 10.1038/s41598-026-37078-w
PMCID: PMC12909785

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