Colour is a characteristic that makes fruit appealing to the consumer, hence, is a prime factor
when (s) he chooses to buy certain horticultural commodities. If colour is unappealing …

The red pepper fruit (Capsicum annuum, L.) has been used since ancient times as a spice
and source of pigments to change the color and flavor of foodstuffs, making them more …

Fruit color of pungent pepper (Capsicum annuum L.) is a trait of economic importance in
pepper breeding. To develop a system of molecular marker-assisted selection (MAS) for …

Ripe pepper (Capsicum sp.) fruits can display a range of colours from white to deep red. To
understand better the regulatory mechanisms of the carotenoid biosynthetic pathways that …

Ripe pepper (Capsicum sp.) fruits can display a range of colours from white to deep red. To
understand better the regulatory mechanisms of the carotenoid biosynthetic pathways that …

To explore the molecular mechanism of carotenoid accumulation and metabolism, two
pepper (Capsicum annuum L.) inbred lines named RF1601 (the color of mature fruit is red) …

Color observed in plants is due to several pigments, in particular chloroplylls, carotenoids,
flavonoids and betalains. Color is a key component that influences a consumer's perception …

The pericarp of Capsicum fruit is a rich dietary source of carotenoids. Accumulation of these
compounds may be controlled, in part, by gene transcription of biosynthetic enzymes. The …

Peppers (Capsicum annuum) were harvested at faint red and deep red stages and stored at
room temperature. Changes in surface colour, carotenoid content, esterification degree …

The carotenoid pigments are responsible of the colour in the fruits of the Capsicum genus. In
this paper a compilation of the studies carried out of the different factors that have influence …