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OverviewPungency in hot peppers (Capsicum annuum L. var. annuum) is mostly due to capsaicin (CAP) and dihydrocapsaicin (DC), contributing more than 90% of the total pungency. Loss of harvestable pungency occurs prior to once-over winter harvest due to shattering of early set fruits. Ammonium thiosulfate (ATS) treatments were applied at different concentrations and maturity stages of pepper. The increase in capsaicinoid content afforded by application of 6%, 9% and 12% ATS over the control approximately ranged 8 to 15 percent. Full Product DetailsAuthor: Janakiraman Maruthavanan , Niels Maness , Michael Smith (Loughborough University UK)Publisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 0.40cm , Length: 22.90cm Weight: 0.100kg ISBN: 9783838310367ISBN 10: 3838310365 Pages: 60 Publication Date: 05 June 2010 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print ![]() This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |