Article
Plant Sciences
Anja Roediger, Birgit Agne, Dirk Dobritzsch, Stefan Helm, Fraenze Mueller, Nina Poetzsch, Sacha Baginsky
Summary: In the process of bell pepper (Capsicum annuum) fruit ripening, the conversion from chloroplasts to chromoplasts involves significant changes in the levels of various enzymes, including maintenance of high levels of specific complexes and enzymes, an increase in enzymes related to heterotrophic plastid metabolism, and a shift in abundance of enzymes related to chlorophyll catabolism and carotenoid biosynthesis. Despite these changes, certain proteins remain constant, suggesting a unique metabolic pathway in non-climacteric fruits like bell pepper.
Article
Horticulture
N. B. Claypool, J. H. Lieth
Summary: Research on plant growth lighting shows that spectral quality significantly affects the growth outcomes of bell pepper seedlings. Blue light plays a crucial role in reducing plant height, increasing stem diameter, leaf area, dry weight partitioning, and compactness scores, while green light enhances leaf area.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Lu Li, Yangyang Yu, Yujuan Xu, Jijun Wu, Yuanshan Yu, Jian Peng, Kejing An, Bo Zou, Wanyuan Yang
Summary: Ultrasound-assisted osmotic dehydration pretreatment significantly increases water loss and solid gain of Sanhua plum, reducing drying time and improving drying rate and effective water diffusivity. Additionally, it enhances antioxidant capacity and total phenolic retention, decreases hardness and chewiness, and improves color retention. Lower ultrasound intensity pretreatment not only reduces drying time, but also better retains the quality properties of Sanhua plum, providing a promising pretreatment for its dehydration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Sung-il Park, Hyun-Bin Kim, Hyun-Ji Jeon, Hyeran Kim
Summary: In this study, different Agrobacterium strains were used for pepper transformation, along with optimization of PPT concentration and CRISPR/Cas9 binary vector. The results demonstrate differential sensitivity of CM334 and Dempsey to Agrobacterium-mediated callus induction, as well as differential selection pressure of PPT through the pBAtC binary vector.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Katarzyna Grzelak-Blaszczyk, Maria Grzegorzewska, Robert Klewicki
Summary: The study found that different onion varieties exhibit varying levels of polyphenol retention and migration during osmotic dehydration, with Hystore variety losing the most water. The degradation of polyphenols also differed among the varieties over time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sasireka Rajendran, Ganapathy Shunmugam, Kumar Mallikarjunan, Vaikuntavasan Paranidharan, Arun Prasath Venugopal
Summary: The study assessed aflatoxin contamination in chilli peppers grown and sold in Tamil Nadu, India, finding that there were unacceptable levels of aflatoxin in the chilli supply chain, possibly due to tropical climate conditions and poor handling practices.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Varvara Andreou, Ioanna Thanou, Marianna Giannoglou, Maria C. Giannakourou, George Katsaros
Summary: This study focused on using osmotic dehydration as a pre-treatment for air-drying fig halves to accelerate drying, save energy, and improve product quality. By optimizing conditions, the study achieved improvements in water loss, solid gain ratio, and energy consumption, resulting in a product with enhanced quality and extended shelf-life.
Article
Green & Sustainable Science & Technology
Dibyendu Chatterjee, Sudip Kumar Dutta, Z. James Kikon, Rukuosietuo Kuotsu, Dibyendu C. Sarkar, B. S. Satapathy, Bidyut C. Deka
Summary: The study aims to recycle local agricultural waste into vermicompost for use on green bell pepper crops, in order to improve yield and quality. Results show that the application of vermicompost enhances morphological, biochemical, and yield attributes of green bell pepper, while also improving soil fertility and ultimately increasing crop yield and quality.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Biotechnology & Applied Microbiology
Nader Rokni, Hassan Shams Alizadeh, Edi Bazgir, Mostafa Darvishnia, Hossein Mirzaei-Najafgholi
Summary: The study evaluated the impact of two microorganisms on plant growth promotion and disease control in bell pepper, finding that lower concentrations of S. indica significantly increased plant vegetative growth. Additionally, the consortium of fungi and S. indica showed a significant increase in bell pepper yield and disease resistance.
BIOLOGICAL CONTROL
(2021)
Article
Plant Sciences
Jessica Aragao, Geovani Soares de Lima, Vera Lucia Antunes de Lima, Andre Alisson Rodrigues da Silva, Jessica Dayanne Capitulino, Edmilson Junio Medeiros Caetano, Francisco de Assis da Silva, Lauriane Almeida dos Anjos Soares, Pedro Dantas Fernandes, Maria Sallydelandia Sobral de Farias, Hans Raj Gheyi, Lucyelly Damela Araujo Borborema, Thiago Filipe de Lima Arruda, Larissa Fernanda Souza Santos
Summary: The study evaluated the effects of foliar application of hydrogen peroxide on salt stress in bell pepper plants. It was found that a concentration of 15 μM attenuated the negative effects of salt stress on plant growth and production components, while a concentration of 60 μM intensified the stress. The threshold for irrigation water salinity in 'All Big' bell pepper plants was determined to be 1.43 dS m(-1), above which there was a decrease in yield.
Article
Engineering, Chemical
Ankan Kheto, Subhamoy Dhua, Prabhat K. Nema, Vijay Singh Sharanagat
Summary: Increasing drying temperature can improve the drying rate and rehydration ratio of bell peppers, but also affect their pigment content and antioxidant activity. This study provides scientific data on the drying of different colored bell peppers at different temperatures, aiding in determining the optimal drying conditions for maintaining quality and color.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Plant Sciences
Rukmini Mishra, Jatindra Nath Mohanty, Bijayalaxmi Mahanty, Raj Kumar Joshi
Summary: The T-DNA-free homozygous mutant lines developed through a single transcript CRISPR/Cas9 system with desired modifications in the CaERF28 locus showed significantly enhanced resistance to anthracnose, providing a rapid and versatile approach for enhancing disease resistance in chili pepper.
Article
Food Science & Technology
Chin Hong Geow, Mei Ching Tan, Swee Pin Yeap, Nyuk Ling Chin
Summary: Most current research focuses on increasing oil yield by adjusting process parameters or exploring alternative techniques, with limited investigation into the effects of extraction parameters on kinetic mechanisms. This study uses osmotic dehydration as pretreatment and examines the impact of ultrasound amplitude, osmotic dehydration concentration, and dehydration time on hazelnut oil extraction. Kinetic modeling suggests that the So and Macdonald model is more appropriate for describing the extraction mechanism, with R(2) values ranging from 0.944 to 0.987.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Daizha Salazar-Gutierrez, Abraham Cruz-Mendivil, Claudia Villicana, Jose Basilio Heredia, Luis Alberto Lightbourn-Rojas, Josefina Leon-Felix
Summary: This study analyzed the transcriptome data of pepper roots under low-phosphorus stress, identifying phosphorus starvation-responsive genes and their relationship with metabolic pathways and functions. Results showed that pepper plants adopt various strategies to cope with low-phosphorus conditions, including remobilization of internal phosphorus, alternative energy metabolism pathways, and regulation of root development.
Article
Plant Sciences
Abdelsattar Abdelkhalik, Taia A. Abd El-Mageed, Ibrahim A. A. Mohamed, Wael M. Semida, Omar A. A. I. Al-Elwany, Ibrahim M. Ibrahim, Khaulood A. Hemida, Mohamed T. El-Saadony, Synan F. AbuQamar, Khaled A. El-Tarabily, Mohammed A. H. Gyushi
Summary: The study investigated the combined application of effective microorganisms (EMs) and nitrogen (N) on the growth and physiological attributes of hot pepper plants under saline soil conditions. The results showed that the co-application of EMs and high N levels mitigated the salt-induced damages to hot pepper plants and enhanced fruit yield. Additionally, it increased the accumulation of capsaicin, protein, proline, total soluble sugars, and improved the antioxidant defense system, nutrient acquisition, and anatomical structures.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Kolawole O. Falade, Ngozi F. Onyeoziri
FOOD AND BIOPROCESS TECHNOLOGY
(2012)
Article
Food Science & Technology
Adebisola J. Aina, Kolawole O. Falade, John O. Akingbala, Pathelene Titus
FOOD AND BIOPROCESS TECHNOLOGY
(2012)
Article
Food Science & Technology
Kolawole O. Falade, Joy O. Okocha
FOOD AND BIOPROCESS TECHNOLOGY
(2012)
Article
Chemistry, Applied
Kolawole O. Falade, Chidinma A. Okafor
FOOD HYDROCOLLOIDS
(2013)
Review
Food Science & Technology
Kolawole O. Falade, John O. Akingbala
FOOD REVIEWS INTERNATIONAL
(2011)
Article
Food Science & Technology
Kolawole O. Falade, Oluwakemi J. Solademi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2010)
Article
Engineering, Chemical
Kolawole O. Falade, Olufemi T. Shogaolu
JOURNAL OF FOOD PROCESS ENGINEERING
(2010)
Article
Food Science & Technology
Abdul-Fatah A. Durojaiye, Kolawole O. Falade, John O. Akingbala
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2010)
Article
Food Science & Technology
Kolawole O. Falade, Sarafa A. Akeem
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Article
Food Science & Technology
Kolawole O. Falade, Sarafa A. Akeem
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Article
Food Science & Technology
Kolawole O. Falade, Ibukunoluwa M. Akinrinde
Summary: The study investigated the effects of selected Bacillus strains on fermented soybeans and dehulled African locust beans, revealing an increase in protein content and decrease in carbohydrate content during fermentation. The adsorption isotherm patterns were sigmoidal, with the GAB model showing the best fit compared to other models.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Kolawole O. Falade, Salimat E. Badanga
Summary: This research aimed to optimize the frying time and temperature of instant noodles made from wheat-cocoyam flour blends enriched with defatted soya bean flour. The study found that fried wheat-cocoyam noodles with defatted soya bean had higher protein content, bulk density, and water absorption capacity compared to noodles without defatted soya bean. The sensory scores of fried wheat-cocoyam noodles without defatted soya bean were higher than both the control and samples with soya bean flour.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Chidinma A. Okafor, Kolawole O. Falade
Summary: Utilizing Bambara groundnut as the base ingredient for breakfast cereal resulted in significantly increased protein content and improved sensory qualities. This approach could lead to the production of more nutritious, affordable, and widely accepted breakfast cereals with enhanced physicochemical properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Kolawole O. Falade, Oluwasanmi G. Adeniyi
Summary: The study found that the concentration of glyceryl monostearate has a significant impact on foam density, swelling capacity, water absorption, oil absorption, and sensory properties of cooked paste and instant bean soups.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Kolawole O. Falade, Alice O. Adedeji
Summary: The study explored the effects of oven and foam mat drying on the characteristics of instant powders from legumes, finding that characteristics such as foam density, nutritional content, density, and water absorption capacity were affected by the drying methods.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
