Pepper Fruits(辣椒水果)研究综述
Pepper Fruits 辣椒水果 - The application of dsRNA-ERG induced systemic protection as shown by decreased decay development at inoculation points distant from the treatment point in tomato and pepper fruits. [1] Lesions on pepper fruits were dark, circular, sunken, and necrotic, with the presence of orange to pink conidial masses (Figure S1A). [2] The main aim of this research was to study the effect of storage conditions (room temperature and refrigeration temperature) on the quality (weight loss and chemical composition change on pepper fruits) and shelf life of different varieties of pepper (Alonso Red, Lumos Yellow, Relampago Red, Dicaprio Yellow, Dicaprio Green, Relampago Orange, Conical Century White, Rush Red and Rush Green). [3] The median concentrations of filamentous fungi, AFB1 and AFT were distinctly greater in leafy vegetables than on non-leafy tomato and pepper fruits, and the differences were highly significant (P<0. [4] The results showed that the physicochemical properties of the soils were significantly different, which led to differences in the nutritional quality of pepper fruits. [5] Soil pH and CEC were the most significant factors affecting Pb accumulation in pepper fruits. [6] In addition, pepper fruits were assessed with the highly precise phenomics tool Tomato Analyzer. [7] Pepper fruits are subjected to various postharvest diseases such as black mold caused by Alternaria alternata. [8] 20% Zn positively affected the weight (FW), diameter (FD) and height (FH) of pepper fruits, significantly increased compared to control. [9] Therefore, the present work shows the effects of the use of an integrated passive heating and cooling system in a greenhouse located in the Mediterranean area on the quality of pepper fruits. [10] The highest concentration of Pb was in pepper fruits. [11] In an initial step toward understanding the development of anthracnose on pepper fruits, we retrieved 624 transcription factors (TFs) from the whole genome of C. [12] Sodium chloride-bound cadmium and acetate-bound cadmium are the main forms of cadmium in the pepper fruits. [13] It also helped increase the wall thickness of pepper fruits. [14] The use of trace elements in the dry-steppe zone of the Lower Volga region is an important agricultural technique that helps to accelerate growth, development, increase productivity and improve the quality of pepper fruits. [15] As expected, the results indicated that the total capsaicinoids content increases during the ripening of pepper fruits. [16] A better understanding of the role of fungal contaminants in pepper fruits, especially the prevalence of mycotoxigenic fungi and their associated mycotoxigenic potential, will assist in the development of management strategies to control mycotoxin contamination and to reduce toxicological risks related to pepper consumption by humans and animals. [17] The results showed seasonal variations in antioxidant components and activity of pepper fruits. [18] Pepper fruits are considered as an attractive source of health-related compounds, but other organs like the leaves and stem also contain considerable amounts of antioxidants, e. [19] BACKGROUND Many of the activities associated with pepper fruits have been attributed to piperine, the most active compound present in these spices. [20] All tested plant oils and citric acid increased the epidermis and cuticle thickness and decreasing simultaneously the disease infection incited by Botrytis cinerea on pepper fruits. [21] 71% (Botryosphaeria dothidea CFMAC3); (ii) markedly controlled the development of anthracnose symptoms caused by Colletotrichum gloeosporioides MPU99 in pepper fruits and plants; and (iii) promoted growth of pepper plants, increasing 42% of shoot dry mass. [22] Pepper fruits are susceptible to cold storage, which leads to chilling injury (CI); however, the crucial metabolic product and molecular basis response to cold stress have not been elucidated definitely yet. [23] Diluted concentrations of CF significantly suppressed the severity of anthracnose and gray mold in pepper fruits. [24] The pepper fruits' weight, dimensions, and thickness were similar in both cases. [25] The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. [26] This study was conducted to investigate the phytochemical properties of different varieties of pepper fruits, to identify and quantify the phenolic profile of methanolic extracts of the aforementioned plants and to evaluate the antioxidant activity of the crude extracts of the plants under investigation in comparative study. [27] The current study provides clues to help in elucidating the timing of the action of each specific plant hormone during fruit development and ripening which could be applied to enhance our ability to control the ripening process, leading to improving procedures for the production and post-harvest handling of pepper fruits. [28] In this study, pot experiments were performed with 16 Chinese upland soils spiked with arsenate [As(V)] to develop a predictive model for As concentrations in pepper fruits (Capsicum annum L. [29] We studied the effects of water quality and quantity treatments on pepper fruits during subsequent simulated storage and shelf-life. [30] To date, three capsinoids (capsiate, dihydrocapsiate, and nordihydrocapsiate) have been isolated from the pepper fruits. [31] Cadmium concentrations in each subcellular component of the pepper fruits were 27 > 17 > X55. [32] In order to identify potential resistant genotypes and to improve our knowledge about the metabolites produced by pepper fruits against fungus infection, we inoculated unripe and ripe fruits of 59 accessions of Capsicum spp. [33] Less commonly, polynomial flowers are found in tomato hybrids with plum and pepper fruits, such flowers are not found in cherry tomato hybrids. [34]dsRNA-ERG 的应用诱导了全身保护，如番茄和辣椒果实中远离处理点的接种点腐烂发展减少所示。 [1] 辣椒果实上的病斑呈黑色、圆形、凹陷和坏死，存在橙色至粉红色的分生孢子块（图 S1A）。 [2] 本研究的主要目的是研究储存条件（室温和冷藏温度）对不同品种辣椒（Alonso Red、Lumos Yellow、 Relampago Red、Dicaprio Yellow、Dicaprio Green、Relampago Orange、Conical Century White、Rush Red 和 Rush Green）。 [3] 叶类蔬菜丝状真菌、AFB1和AFT的中位浓度明显高于非叶类番茄和辣椒果实，且差异极显着（P<0. [4] 结果表明，土壤理化性质差异显着，导致辣椒果实营养品质存在差异。 [5] 土壤pH和CEC是影响辣椒果实Pb积累的最显着因素。 [6] 此外，使用高度精确的表型组学工具 Tomato Analyzer 对辣椒果实进行了评估。 [7] 辣椒果实会遭受各种采后病害，例如由交链格孢引起的黑霉病。 [8] 20% Zn 对辣椒果实的重量（FW）、直径（FD）和高度（FH）产生积极影响，与对照相比显着增加。 [9] 因此，目前的工作显示了在位于地中海地区的温室中使用集成的被动加热和冷却系统对辣椒果实质量的影响。 [10] Pb含量最高的是辣椒果实。 [11] 在了解辣椒果实炭疽病发展的第一步中，我们从 C. [12] 氯化钠结合镉和醋酸结合镉是辣椒果实中镉的主要形态。 [13] 它还有助于增加辣椒果实的壁厚。 [14] 在伏尔加河下游地区的干草原地区使用微量元素是一项重要的农业技术，有助于加速辣椒果实的生长、发育、提高生产力和改善品质。 [15] 正如预期的那样，结果表明辣椒果实的成熟过程中总辣椒素含量增加。 [16] 更好地了解真菌污染物在辣椒果实中的作用，特别是产霉菌毒素真菌的流行及其相关的产霉菌毒素潜力，将有助于制定管理策略以控制霉菌毒素污染并降低与人和动物食用辣椒相关的毒理学风险. [17] 结果显示辣椒果实的抗氧化成分和活性存在季节性变化。 [18] 辣椒果实被认为是与健康相关的化合物的有吸引力的来源，但其他器官如叶子和茎也含有大量的抗氧化剂，例如。 [19] 背景 许多与胡椒果实相关的活动都归因于胡椒碱，胡椒碱是这些香料中最活跃的化合物。 [20] 所有测试的植物油和柠檬酸都增加了表皮和角质层的厚度，同时减少了灰霉病菌对辣椒果实的感染。 [21] 71% (Botryosphaeria dothidea CFMAC3)； (ii) 显着控制了由胶孢炭疽菌 MPU99 在辣椒果实和植物中引起的炭疽病症状的发展； (iii) 促进辣椒植株的生长，增加 42% 的茎干质量。 [22] 辣椒果实容易冷藏，导致冷害（CI）；然而，对冷应激的关键代谢产物和分子基础反应尚未明确阐明。 [23] CF 的稀释浓度显着抑制了辣椒果实中炭疽病和灰霉病的严重程度。 [24] 两种情况下辣椒果实的重量、尺寸和厚度都相似。 [25] 本文首次分析了气态臭氧处理辣椒果实及臭氧化后贮藏时间对亲脂性组分含量变化的影响。 [26] 本研究旨在研究不同品种辣椒果实的植物化学性质，鉴定和量化上述植物甲醇提取物的酚类成分，并在比较研究中评估所研究植物粗提物的抗氧化活性。 [27] 目前的研究提供了线索，有助于阐明果实发育和成熟过程中每种特定植物激素的作用时间，这可用于提高我们控制成熟过程的能力，从而改进生产和收获后处理程序辣椒果实。 [28] 在这项研究中，对 16 种添加了砷酸盐 [As(V)] 的中国高地土壤进行盆栽试验，以建立辣椒果实 (Capsicum annum L. [29] 我们研究了在随后的模拟贮藏和保质期内，水质和水量处理对辣椒果实的影响。 [30] 迄今为止，已从辣椒果实中分离出三种辣椒素（capsiate、dihydrocapsiate 和 nordihydrocapsiate）。 [31] 辣椒果实各亚细胞成分中镉的浓度为 27 > 17 > X55。 [32] 为了确定潜在的抗性基因型并提高我们对辣椒果实产生的抗真菌感染代谢物的认识，我们接种了 59 份辣椒属的未成熟和成熟果实。 [33] 不太常见的是，在带有李子和胡椒果实的番茄杂交种中发现了多项式花，而在樱桃番茄杂交种中则没有这种花。 [34]
obtained results showed
The obtained results showed that grafting has improved the commercial quality of pepper fruits. [1] The obtained results showed that grafting has improved the commercial quality of pepper fruits. [2] The obtained results showed that 15 days irrigation interval significantly increased number of leaves/plant, fresh and dry weight/plant, leaf area/plant, yield/plant, total yield, chlorophylls a, b and total chlorophyll of sweet pepper leaves and vitamin C, total soluble solids (TSS %) and acidity of pepper fruits as compared with irrigation at 20 days, which had the lowest significant values. [3]结果表明嫁接提高了辣椒果实的商品品质。 [1] 结果表明嫁接提高了辣椒果实的商品品质。 [2] nan [3]
Sweet Pepper Fruits 甜椒水果
After chromatographic analysis and data processing against metabolic databases, 12 differential bioactive compounds were identified in sweet pepper fruits, including quercetin and its derivatives, L-tryptophan, phytosphingosin, FAD, gingerglycolipid A, tetrahydropentoxylin, blumenol C glucoside, colnelenic acid and capsoside A. [1] The paper aimed to inhibit evaluate the effects of some salts as natural products on postharvest diseases of sweet pepper fruits under the laboratory conditions and evaluate their effects on the development and suppression of these diseases. [2] Present work was aimed to evaluate the effect of different concentration of methyl salicylate (MS) and L-arginine (Arg) on chilling injury and overall quality of sweet pepper fruits cv. [3] A postharvest rot of ripe sweet pepper fruits was found in Kagawa Prefecture in western Japan in October 2002. [4] Calcium (Ca) improves the quality of sweet pepper fruits, and the application of calcite nanoparticles in agricultural practice has a positive effect on the morphological, physiological, and physicochemical properties of the whole plant. [5] Background Two separate experiments were conducted in the minor season from September to November, 2019 and major season from March to May, 2020 to determining the type of soil amendment and transplanting age that can best improve the post-harvest quality and shelf life of sweet pepper fruits at Benso oil palm plantation of Adum Banso Estate in the Mpohor District of the Western Region of Ghana. [6] After chromatographic analysis and data processing against metabolic databases, 12 differential bioactive compounds were identified in sweet pepper fruits, including quercetin and its derivatives, L-tryptophan, phytosphingosin, FAD, gingerglycolipid A, tetrahydropentoxylin, blumenol C glucoside, colnelenic acid and capsoside A. [7] Chilling injury (CI) is the major limitation in shelf life extension and quality conservation of sweet pepper fruits subjected to below optimum storage temperature (. [8] Storage and handling procedure of sweet pepper fruits lead to remarkable reduction in the fruit quality. [9] We used sweet pepper fruits at two ripening stages (green and red) to biochemically analyze the O2•−-generating Rboh activity and the number of isozymes during this physiological process. [10] The influence was evaluated through the response of vegetative growth, and some physical and chemical characteristics of sweet pepper fruits. [11] 2% and biofertile (BF) at 2% as foliar spray as compared with untreated plants as control on vegetative growth, yield and its components, fruit quality and storability of sweet pepper fruits Monist F1 hybrid. [12] The results obtained allow us to conclude that the productivity and physical quality of the sweet pepper fruits were not affected by the quality of the irrigation water, while the lower water demand quantified by the tensiometry influenced only the pH of the fruits. [13] The effect of supplying N as NO3− alone or in combination with NH4+, coupled with low or high salinity (8 or 20 mM NaCl), has been studied in sweet pepper fruits (Capsicum annuum L. [14] Assessment of the mulching effect on the harvest of sweet pepper fruits, as well as carotenoids and vitamin C contents, was also performed. [15]对代谢数据库进行色谱分析和数据处理后，在甜椒果实中鉴定出12种不同的生物活性化合物，包括槲皮素及其衍生物、L-色氨酸、植物鞘氨醇、FAD、姜糖脂A、四氢戊木素、Blumenol C糖苷、colnelenic acid和capsoside A。 [1] 本文旨在在实验室条件下评估某些盐类天然产物对甜椒果实采后病害的抑制作用，并评估它们对这些病害发生和抑制的影响。 [2] 目前的工作旨在评估不同浓度的水杨酸甲酯（MS）和L-精氨酸（Arg）对甜椒果实冷害和整体品质的影响。 [3] 2002 年 10 月，在日本西部的香川县发现了成熟甜椒果实的采后腐烂。 [4] 钙（Ca）提高了甜椒果实的品质，方解石纳米粒子在农业实践中的应用对全株的形态、生理和理化性质有积极的影响。 [5] 背景 在 2019 年 9 月至 11 月的次季和 2020 年 3 月至 5 月的主季分别进行了两次独立试验，以确定最能提高甜椒采后质量和保质期的土壤改良剂类型和移栽年龄加纳西部地区 Mpohor 区 Adum Banso 庄园 Benso 油棕种植园的果实。 [6] 对代谢数据库进行色谱分析和数据处理后，在甜椒果实中鉴定出12种不同的生物活性化合物，包括槲皮素及其衍生物、L-色氨酸、植物鞘氨醇、FAD、姜糖脂A、四氢戊木素、Blumenol C糖苷、colnelenic acid和capsoside A。 [7] 冷害 (CI) 是甜椒果实在低于最佳储存温度 (. [8] 甜椒果实的储存和处理过程导致果实品质显着下降。 [9] 我们在两个成熟阶段（绿色和红色）使用甜椒果实来生化分析该生理过程中产生 O2•- 的 Rboh 活性和同工酶的数量。 [10] nan [11] nan [12] nan [13] nan [14] nan [15]
Bell Pepper Fruits 甜椒水果
The objective of this work was to evaluate the application of selenium, silicon and copper nanoparticles and saline stress on the bioactive compounds of bell pepper fruits. [1] This study aims to evaluate the effect of irrigation water depths and the application of water with and without magnetic treatment on the yield and quality of bell pepper fruits in a controlled environment, verifying the effect of magnetically treated water on soil water retention. [2] These results indicated that bell pepper fruits could be an effective candidate for ameliorating inflammatory-associated complications. [3] The dry matter, soluble solids, ascorbic acid, phenolics, chlorophylls, carotenoids and the total antioxidant capacity were determined in bell pepper fruits at six ripening stages, from green to full red, during storage at 10°C for 8 days. [4] We investigated the effect of exogenous glutathione (GSH) on chilling injury (CI) in postharvest bell pepper fruits stored at low temperature and explored the mechanism of this treatment from the perspective of the ascorbate-glutathione (AsA-GSH) cycle. [5] Bell pepper fruits, seeds, and leaves contain bioactive compounds (phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides) that exhibit antioxidant, antibacterial, antifungal, immunosuppressive and immunostimulant properties, and antidiabetic, antitumoral and neuroprotective activities, and have a potential use as functional food additives. [6] CONCLUSIONS On the whole, our results demonstrate that water stresses potentially affect the organoleptic and sensory qualities of bell pepper fruits depending on when they occur. [7] This study was carried out to evaluate some physical and mechanical properties of bell pepper fruits, which will be useful for the design and utilization of bell pepper fruits harvesting robots. [8] Accumulation of fluopyram and tebuconazole residues was lowest in tomato and bell pepper fruits which were much below their respective maximum residue limits (MRLs). [9] This investigation was carried out to evaluate the effect of active and passive modified atmosphere packaging on quality and shelf life of yellow bell pepper fruits. [10] The conventional pickled bell pepper fruits appeared to be richer in phenolic acids, while organic samples contained significantly more flavonoids, including myricetin, quercetin, kaempferol, apigenin, and carotenoids such as beta-carotene, alpha-carotene, capsorubin, cryptoxanthin and cryptoflavin in comparison to the conventional ones. [11]这项工作的目的是评估硒、硅和铜纳米粒子以及盐胁迫对甜椒果实生物活性化合物的应用。 [1] 本研究旨在在受控环境中评估灌溉水深以及磁处理水和非磁化水对甜椒果实产量和品质的影响，验证磁化水对土壤保水性的影响。 [2] 这些结果表明，甜椒果实可能是改善炎症相关并发症的有效候选者。 [3] 在 10°C 下储存 8 天期间，测定了从绿色到全红色六个成熟阶段的甜椒果实的干物质、可溶性固形物、抗坏血酸、酚类物质、叶绿素、类胡萝卜素和总抗氧化能力。 [4] 我们研究了外源谷胱甘肽（GSH）对采后低温贮藏甜椒果实冷害（CI）的影响，并从抗坏血酸-谷胱甘肽（AsA-GSH）循环的角度探讨了这种处理的机制。 [5] 甜椒果实、种子和叶子含有生物活性化合物（酚类、类黄酮、类胡萝卜素、生育酚和果胶多糖），具有抗氧化、抗菌、抗真菌、免疫抑制和免疫刺激特性，以及抗糖尿病、抗肿瘤和神经保护活性，具有潜在用途作为功能性食品添加剂。 [6] 结论 总的来说，我们的研究结果表明，水分胁迫可能会影响甜椒果实的感官和感官品质，具体取决于它们发生的时间。 [7] nan [8] 番茄和甜椒果实中氟吡菌酰胺和戊唑醇的残留量最低，远低于其各自的最大残留限量 (MRL)。 [9] 本研究旨在评估主动和被动气调包装对黄椒果实品质和保质期的影响。 [10] nan [11]
Chili Pepper Fruits 辣椒水果
KEY MESSAGE CAP biosynthesis in the pericarp of chili pepper fruits occurs with an ambiguous boundary in the placental septum and pericarp. [1] This study aimed to bioinformatically explore and identify bioactive compounds in chili pepper fruits from four Capsicum species (C. [2] Chili pepper fruits are used by broiler and layer producers for increasing chicken appetite (Ozer et al. [3] In the field, we sampled ripe and unripe chili pepper fruits in three different plant strata. [4] The biochemical properties, capsaicinoid content (capsaicin and dihydrocapsaicin), total phenolics content and antioxidant action determination of unripe and ripe chili pepper fruits were carried out in dry fruits. [5] The most widely known characteristic of chili pepper fruits is their capacity to produce capsaicinoids, which are responsible for the pungent sensation. [6] Capsaicinoids are unique compounds that give chili pepper fruits their pungent taste. [7]关键信息 辣椒果实果皮中的 CAP 生物合成发生在胎盘隔膜和果皮中，边界不明确。 [1] 本研究旨在生物信息学上探索和鉴定四种辣椒（C. [2] 肉鸡和蛋鸡生产者使用辣椒果实来增加鸡的食欲（Ozer et al. [3] 在田间，我们在三个不同的植物层中采集了成熟和未成熟的辣椒果实。 [4] nan [5] nan [6] nan [7]
Black Pepper Fruits 黑胡椒水果
Methods In this study, hydroalcoholic and aqueous extracts of cumin and black pepper fruits were prepared. [1] The natural product piperine, the major bioactive alkaloid present in black pepper fruits, has the ability to modulate the functional activity of several biological targets. [2] We now identify the hitherto concealed enzymatic formation of piperine from piperoyl coenzyme A and piperidine based on a differential RNA-Seq approach from developing black pepper fruits. [3] Our data provide experimental evidence that formation of the piperine methylenedioxy bridge takes place in young black pepper fruits after a currently hypothetical chain elongation of ferulic acid and before the formation of the amide bond. [4] The essential oil of black pepper fruits has shown a myriad of biological activities and is a commercially important commodity. [5] Virus-induced gene silencing provided some preliminary indications that the production of piperoyl-CoA is required for the biosynthesis of piperine in black pepper fruits. [6]方法 在本研究中，制备了孜然和黑胡椒果实的水醇提取物和水提取物。 [1] 天然产物胡椒碱是黑胡椒果实中的主要生物活性生物碱，具有调节多种生物靶点功能活性的能力。 [2] 我们现在根据发育中的黑胡椒果实的差异 RNA-Seq 方法，从胡椒酰辅酶 A 和哌啶中鉴定出迄今为止隐藏的胡椒碱酶促形成。 [3] 我们的数据提供了实验证据，表明胡椒碱亚甲二氧基桥的形成发生在当前假设的阿魏酸链延长之后和酰胺键形成之前，在年轻的黑胡椒果实中。 [4] 黑胡椒果实的精油已显示出无数的生物活性，是一种重要的商业商品。 [5] 病毒诱导的基因沉默提供了一些初步迹象，表明胡椒酰辅酶A的产生是黑胡椒果实中胡椒碱的生物合成所必需的。 [6]
Hot Pepper Fruits
The post-harvest resistance of hot pepper fruits to Alternaria alternata fungal infection, was also evaluated. [1] Capsaicinoids are compounds synthesized exclusively in the genus Capsicum and are responsible for the burning sensation experienced when consuming hot pepper fruits. [2] A few insect herbivores such as Helicoverpa armigera and Helicoverpa assulta have been recorded to be capable of feeding on hot pepper fruits, suggesting that these insects evolve mechanisms against the toxicity of capsaicin. [3]还评估了辣椒果实对链格孢真菌感染的采后抗性。 [1] 辣椒素是专门在辣椒属中合成的化合物，是食用辣椒果实时产生灼烧感的原因。 [2] 一些昆虫食草动物如棉铃虫和 Helicoverpa assulta 已被记录为能够以辣椒果实为食，这表明这些昆虫进化出对抗辣椒素毒性的机制。 [3]
Ripe Pepper Fruits
Fermentation of ripe pepper fruits forms odorants (butanoic acid, 3-methylindole, and 4-methylphenol) attributing intense faecal/shed-like off-flavour white pepper powder. [1] Phytochemical composition and nutritive value of unripe and ripe pepper fruits (Dennettia tripetalaDT) were investigated. [2]成熟辣椒果实的发酵形成气味剂（丁酸、3-甲基吲哚和 4-甲基苯酚），产生强烈的粪便/棚状异味白胡椒粉。 [1] nan [2]