Article

Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers

2014-03-01

Abstract excerpt

Bioactive compounds in plant-derived foods provide essential human health benefits. However, the content and types of bioactive compounds may vary based on genetic and environmental factors. The present study examined the impacts of cultivar, fruit maturity stage (mature versus immature), and growing season (2008, 2009) on the concentration of bioactive compounds in diverse pungent and non-pungent peppers. Signifi...

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Literature Corpus work: af52eef7-c2f3-51b8-b14b-ed5e44a8a413
DOI: 10.1016/j.jfca.2013.11.009

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Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppersDOI 10.1016/j.jfca.2013.11.009Read

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