English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

We investigated the carotenoid composition of thirteen types of Capsicum annuum fruit at full maturity and discussed the ratio of β-carotene to capsanthin. Among the thirteen types examined, “Cherry sweet” and “Raruku” had the fruit with the highest values of total carotenoid content and capsanthin content. “Raruku” and “Sarara”had high capsanthin content (”Raruku” 63%, “Sarara” 59%). Although ten C. annuum varieties were included in the 13 fruit types sampled, a high correlation (r=0.960) was observed between β-carotene and capsanthin. In addition, the 1 : 10 carotene capsanthin ratio was used as an index for the capsanthin content of ripe C. annuum.

Carotenoid Composition in Mature Capsicum Annuum