Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging ...from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas. Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South ...America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History , Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
Bu çalışma, farklı dönemlerde serada yetiştirilen biber bitkisinin (Capsicum annuum L.) vejetatif büyüme özellikleri üzerine farklı ışık ve sıcaklık şartlarının kantitatif etkilerinin belirlenmesi ...amacıyla yürütülmüştür. Araştırma, cam ve plastik serada, dört farklı dikim döneminde (Mayıs, Ağustos, Ekim ve Mart) gölgeli ve gölgesiz şartlarda gerçekleştirilmiştir. Gölgeleme materyali olarak %50 ışık geçirgenliği olan plastik ağ örtüden yararlanılmıştır. Çalışmada, Çetinel 150 biber çeşidi kullanılmıştır. Işık ve sıcaklığın, biber bitkisinde vegetatif büyüme parametreleri olan bitki boyu, bitki gövde çapı, yaprak sayısı, toplam bitki vejetatif kuru ağırlığı, yaprak alanı, oransal yaprak ağırlığı, oransal gövde ağırlığı, oransal kök ağırlığı, oransal yaprak alanı, net asimilasyon oranı ve nispi büyüme hızı üzerine olan etkileri ayrıntılı olarak incelenmiştir. İncelenen tüm özelliklerden elde edilen verilerin çoklu regresyon analizleri sonucunda matematiksel modeller elde edilmiş ve oluşturulan modeller 3 boyutlu grafiklere dönüştürülmüştür. Çalışmada, 14-28 °C sıcaklık ve 70-1500 µmol m-2 s-1 ışık şiddeti sınırlarında incelenen büyüme parametrelerindeki önemli değişimler, grafiklerden faydalanılarak açıklanmıştır. Çoklu regresyon analizi sonucunda gerçek ve tahmin edilen büyüme parametreleri arasında istatistiksel olarak önemli düzeyde bir ilişkinin olduğu bulunmuştur. Büyüme parametreleri için üretilen denklemlerin regresyon katsayıları (R2), 0.72 (oransal gövde ağırlığı) ile 0.94 (yaprak sayısı) arasında değişim göstermiştir. Biber bitkisinde, bitki boyu ve yaprak alanı artan sıcaklık ve azalan ışıkla beraber eğrisel olarak artmıştır. Artan sıcaklık ve artan ışık şartlarında, bitki gövde çapı eğrisel olarak artış göstermiştir. Nispi büyüme hızı (NBH) için optimum sıcaklığın ışık şiddetine bağlı olarak 24-27 °C arasında olduğu saptanmıştır. Bu araştırmadan elde edilen sonuçlar ile özellikle kontrollü seralarda biber üretim planlamasının oluşturulması yönünde ilk adım atılmıştır.
Pepper Mild Mottle Virus Scott Adkins; Pamela D. Roberts
EDIS,
07/2018, Volume:
2018, Issue:
5
Journal Article
Peer reviewed
Open access
Pepper mild mottle virus (PMMoV) occurs worldwide in field-grown bell, hot, and ornamental pepper species. The virus has also been found in greenhouse peppers in Canada, and Spain where greenhouse ...production practices are ideal for rapid spread of the disease. PMMoV was identified in commercial bell pepper fields in Florida in 2000. Disease incidence (the percentage of plants infected) of up to 30% was estimated in these Florida outbreaks. In subsequent years, PMMoV has appeared only sporadically in the state. Because foliar symptoms can be mild, infected plants may not be noticed until the fruit symptoms are evident, resulting in spread to neighboring plants and higher yield losses.
The effect of pressure treatments of 100 and 200
MPa (10 and 20
min) and of thermal blanching at 70
°C, 80
°C and 98
°C (1 and 2.5
min), on sweet green and red bell peppers was compared. Pressure ...treated peppers showed a lower reduction on soluble protein and ascorbic acid contents. Red peppers presented even an increased content of ascorbic acid (15–20%), compared to the untreated peppers. Peroxidase and pectin methylesterase (whose activity was only quantifiable in green peppers) showed a higher stability to pressure treatments, particularly the latter enzyme, while polyphenol oxidase was inactivated to the same final level by the thermal blanching and pressure treatments. Pressure treatments resulted in comparable (in green pepper) to higher (in red pepper) microbial loads compared to blanching. Pressure treated green and red peppers presented similar to better firmness before and after tunnel freezing at −30
°C, compared to thermally blanched peppers, particularly those blanched at 98
°C. The results indicated that pressure treatments of 100 and 200
MPa can be used to produce frozen peppers with similar to better nutritional (soluble protein and ascorbic acid) and texture (firmness) characteristics, comparable activity of polyphenol oxidase and higher activity of pectin methylesterase, while pressure treated peppers show a higher level of peroxidase activity. It would be interesting to use higher pressures in future studies, as an attempt to cause a higher reduction on microbial load and on enzymatic activity.
To analyze the quality discrepancies of pod pepper, line pepper and horn pepper , the integrated structural characteristic values ( the seeds content and sarcocarp content), crude fiber, sugar, fat, ...protein, moisture, ash, carotenoids, capsaicins, and volatile compounds in nine dried pepper varieties were detected in this study, which test samples of pepper varieties included three pod peppers (Neihuang-xinyidai, Huaxi-dangwu pepper and Qiubei pepper), four line peppers (Dafang wrinkly pepper, Shawan line pepper, Shaanxi qin pepper and Gangu line pepper) and two horn peppers (Tuoxian red pepper and Yidu red pepper), respectively. Principal component analysis and cluster analysis were carried out to evaluate the comprehensive quality of dried peppers. The results indicated that the seeds and sarcocarp in whole dried pepper constituted 21%~47% and 52%~79%, respectively. The crude fiber, sugar, fat and protein were 35%~46%, 11%~28%, 13%~19% and 14%~18%, respectively. The reducing sugar was made up 77%~99%. Unsat
Abstract
Curly chilies price fluctuations often occur and are used by traders to manipulate price information at the producer level so that price transmission from the consumer market to producers ...tends to be asymmetrical. This indicates that price information has not been distributed properly. This study using descriptive analyse for the level of variation in the price of curly chilies in Makassar City. The results showed that the highest chili prices in the Terong and Toddopuli markets occurred in April 2018 with the respective amounts of IDR 25,458.63/kg and IDR 32,759.27/kg while for Pa’baeng-baeng market it reached IDR 32,125.00/kg in November 2016. While the lowest price occurred in December 2018 at the Terong market (Rp. 10,790.05/kg) and November at Toddopuli market, namely 12,818.55/kg and in November 2017 at the Pabaeng-baeng market, namely Rp. 13,392.52/kg.
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