Vitamin C and reducing sugars in the world collection of Capsicum baccatum L. genotypes
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- 作者：Venu Perlaa ; venuperla@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Padma Nimmakayalaa ; padma@wvstateu.edu" class="auth_mail" title="E-mail the corresponding author ; Marjan Nadimia ; marjan.nadimi51@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Suresh Alaparthia ; salaparthi@wvstateu.edu" class="auth_mail" title="E-mail the corresponding author ; Gerald R. Hankinsa ; ghankins@wvstateu.edu" class="auth_mail" title="E-mail the corresponding author ; Andreas W. Ebertb ; andreas.ebert@worldveg.org" class="auth_mail" title="E-mail the corresponding author ; Umesh K. Reddya ; ureddy@wvstateu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Capsicum baccatum L. ; Ascorbic acid ; Vitamin C ; Germplasm ; Fruit development ; Reducing sugars
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 July 2016
- 年：2016
- 卷：202
- 期：Complete
- 页码：189-198
- 全文大小：1139 K
文摘
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123 genotypes of C. baccatum were evaluated for vitamin C and reducing sugars.
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Fruits of 14 genotypes accumulated 50–500% RDA of the vitamin C.
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Matured (unripened) fruits accumulated more vitamin C than ripened fruits.
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Ripened fruits accumulated more reducing sugars than matured fruits.
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In general, reducing sugars contribute approximately 44% of variation in vitamin C.