Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)-Reference-Cited by-同舟云学术

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)

Published:2018 Issue:1 Volume:67 Page:113-123
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Manikharda ¹,Takahashi Makoto²,Arakaki Mika²,Yonamine Kaoru³,Hashimoto Fumio⁴,Takara Kensaku²,Wada Koji²

Affiliation:

1. United Graduate School of Agricultural Science, Kagoshima University

2. Faculty of Agriculture, University of the Ryukyus

3. Okinawa Prefectural Agricultural Research Center

4. Faculty of Agriculture, Kagoshima University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/67/1/67_ess17156/_pdf

Reference36 articles.

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2. 2) Junior, S.B; Tavares, A.M.; Filho, J.T.; Zini, A.C.; Godoy, H.T. Analysis of the volatile compounds of Brazilian chili peppers (Capsicum spp.) at two stages of maturity by solid phase-microextraction and chromatography-mass spectrometry. Food Res. Int. 48, 98-107 (2012).

3. 3) Defilippi, B.G.; Manriquez, D.; Luengwilai, K.; Gonzalez-Aguero, M. Aroma volatiles: Biosynthesis and mechanisms of modulation during fruit ripening. Adv. Bot. Res. 50, 1-37 (2009).

4. 4) Bosland, P.W.; Votava, E.J. Peppers: Vegetable and Spice Capsicums. 2^_nd ed. CABI, UK, pp. 1-12 (2012).

5. 5) Yamamoto, S.; Nawata, E. Capsicum frutescens L. in Southeast and East Asia and its dispersal routes into Japan. Econ. Bot. 59, 18-28 (2005).

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