ISHS Acta Horticulturae 52: II Symposium on Timing of the Fieldproduction of Vegetable Crops
CAPSAICIN CONTENT OF PEPPER BERRIES, DURING RIPENING |
| Author: | G. Lepori |
| Abstract:
Pungency, which is held to depend on capsaicin content, is of considerable importance in evaluating the pepper berry. Market requirements create a demand for pepper berries that are either sweet or very pungent, according to the variety and country concerned and how they are sold (fresh, for the tinned or frozen foods industry, etc). | |
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