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Title: LEVELS OF CAROTENOIDS IN FRUIT FROM PUNGENT AND NON-PUNGENT PEPPERS GROWN IN THE GREENHOUSE AND FIELD.

Author
item Russo, Vincent
item HOWARD, LUKE - UNIV. OF ARKANSAS

Submitted to: HortScience
Publication Type: Abstract Only
Publication Acceptance Date: 3/1/2001
Publication Date: 8/15/2001
Citation: RUSSO, V.M., HOWARD, L. LEVELS OF CAROTENOIDS IN FRUIT FROM PUNGENT AND NON-PUNGENT PEPPERS GROWN IN THE GREENHOUSE AND FIELD. HORTSCIENCE. 2001. V. 36. P. 843.

Interpretive Summary:

Technical Abstract: Carotenoids in edible portions of plants can provide benefits to the human diet. The effect of growing conditions on carotenoid levels in maturing pepper fruit is not well understood. Five bell pepper cvs. (Bell Captain, Melody, North Star, Ranger, Red Beauty), and five cultivars of pungent type peppers (Anaheim, Ancho, Cayenne, Pimento, Red Cherry) were grown in a greenhouse and in the field. Fruit were harvested at the green, turning (50% green), and mature red stages, and analyzed for the carotenoids, B- cryptoxanthin, a-carotene, B-carotene, capsanthin, lutein, zeaxanthin and their total. Levels of most carotenoids were higher in fruit from greenhouse grown plants, and in fruit at the red stage. Fruit of the Ancho type had the most B-cryptoxanthin, a-carotene, B-carotene and total carotenoids. Red Cherry type fruit had the most capsanthin and zeaxanthin, and fruit of the bell pepper cv. Bell Captain had the most lutein. Interactions of the main effects variables, i.e. location of production environment (field vs greenhouse), stage of development, and cultivar, indicated that patterns of carotenoid levels were different for the various cultivars. The more protected and consistent greenhouse environment benefitted carotenoid production.