Premium
QUALITY AND PROCESSING ATTRIBUTES OF SELECTED JALAPENO PEPPER CULTIVARS
Author(s) -
WEISENFELDER A. E.,
HUFFMAN V. L.,
VILLALON BEN,
BURNS E. E.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02447.x
Subject(s) - pepper , cultivar , food science , capsaicin , chemistry , horticulture , biology , biochemistry , receptor
Quality characteristics of processed jalapeno pepper cultivars were established. An optimum jalapeno pepper was described to be 7 cm long, 3 cm wide, light green in color and a capsaicin level of approximately 1.6 mg/100g dry weight.