Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse grown peppers英文电子书.pdfVIP

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Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse grown peppers英文电子书.pdf

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Journal of Food Composition and Analysis 33 (2014) 195–202 Contents lists available at ScienceDirect Journal of Food Composition and Analysis jo u rn al ho m epag e: ww w.els evier .c om/lo cat e/jfc a Original Research Article Ascorbic acid, capsaicinoid, and ﬂavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers Haejin Bae a, G.K. Jayaprakasha a, Kevin Crosby a, Kil Sun Yoo a, Daniel I. Leskovar a,c, a,b,* a,** John Jifon , Bhimanagouda S. Patil a Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas AM University, College Station, TX 77845, USA b Texas AM AgriLife Research Center, Weslaco, TX 78596, USA c Texas AM AgriLife Research Center, Uvalde, TX 78801, USA A R T I C L E I N F O A B S T R A C T Article history: Bioactive compounds in plant-derived foods provide essential human health beneﬁts. However, the Received 27 March 2013 content and types of bioactive compounds may vary based on genetic and environmental factors. The Received in revised form 28 October 2013 present study examined the impacts of cultivar, fruit maturity stage (mature versus immature), and Accepted 17 November 2013 growing season (2008, 2009) on the concentration of bioactive compounds in diverse pungent and non- pungent peppers. Signiﬁcant interactions were observed among cultivars, maturity stages, and growing Keywords: