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Effect of GA4+7 treatment on the capsaicinoid content of chilli (Capsicum annuum L. var. Kulai)

The effect of GA4+7 treatment on the capsaicinoid content of chilli was studied in chilli fruit grown under glasshouse and field conditions. The major capsaicinoids – capsaicin (CAP), nordihyrocapsaicin (NDHC) and dihydrocapsaicin (DHC) were separated and quantified by HPLC and their identity furthe...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Usman, Inuwa Shehu, Mamat, Awang Soh @ Yusoff, Abdul Wahab, Ahmad, Abdul Rahim, Anuar
Fformat: Erthygl
Iaith:English
Cyhoeddwyd: Malaysian Agricultural Research and Development Institute (MARDI) 1999
Mynediad Ar-lein:http://psasir.upm.edu.my/id/eprint/48922/1/Effect%20of%20GA4%2B7%20treatment%20on%20the%20capsaicinoid%20content%20of%20chilli%20%28Capsicum%20annuum%20L.%20var.%20Kulai%29.pdf
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http://psasir.upm.edu.my/id/eprint/48922/1/Effect%20of%20GA4%2B7%20treatment%20on%20the%20capsaicinoid%20content%20of%20chilli%20%28Capsicum%20annuum%20L.%20var.%20Kulai%29.pdf

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