1. Araujo NC (2005) Resposta técnica—CETEC—Fundação Centro Tecnológico de Minas Gerais.
http://sbrtv1.ibict.br/upload/sbrt475.pdf?PHPSESSID=43bb5e2c6861657c352b84f3acc12775
. Accessed 15 April 2009
2. Barrera JA, Hernández MS, Melgarejo LM, Fernández-Trujillo JP (2005) Physiological changes in amazonic hot pepper accessions during growth, ripening and storage. Acta Hortic 682:2207–2214
3. Ben-Yehoshua S (1987) Transpiration, water stress, and gas exchange. In: Weichmann J (ed) Postharvest physiology of vegetables. Marcel Dekker, New York, pp 113–170
4. Bernal MA, Calderón AA, Ferrer MA, Cáceres FM, Barceló AR (1995) Oxidation of capsaicin and capsaicin phenolic precursors by the basic peroxidase isoenzyme B6 from hot pepper. J Agric Food Chem 43:352–355
5. Bosland PW, Votava EJ (1999) Peppers: vegetable and spice capsicums. CABI, New York