An edible usually succulent plant and portion of it eaten with staple as main course or - PowerPoint Presentation

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An edible usually succulent plant and portion of it eaten with staple as main course or supplementary food in cooked or raw form

10,000 species eaten as vegetableProvide vitamins, mineralsPrevent disease risk Daily requirements 75-125g (Weinberger and Lumpkin, 2007)

A. Vegetable

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B. Capsicum

HistoryOriginate from South and Central America Popular countries- China, Turkey, Nigeria, Mexico, Spain, U.S.A.In Pakistan production 70%(2014)Total production (21,209.27 kg acre-1 ) Vegetable vary in color, shape, and size

classification is difficult

(Passioura

, 2006)

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C. Classification

Kingdom: PlantaeDivision: MagnoliophytaClass: MagnoliopsidaOrder: SolanalesFamily: SolanaceaeGenus: Capsicum (

Dias, 2012)

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D. Varieties

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E. Types

5 domesticated species C. annuum.L C. baccatum

C.

chinense

 C. frutescens

 C. pubescens

(

Kim

et al

., 2014)

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a. Capsicum annuum.L

widely distributed pepper species size: 1–25 cm hotness extends from mildslightly sweet bell pepper to

small but very hot jalapeño

 

Acuminate

known as cayenne

pepper

(Edwards

et al

., 2015)

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b. Capsicum chinense

Originated in the Caribbean Hottest species known, Habeneros and Scotch Bonnet.

Intense spiciness, aroma.

 Prefer a damp, tropical climate

Fruity aroma absent from all other species

(

Weinberger

et al

., 2007)

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c. Capsicum

frutescens usually has small — only 1–3 cm long — “hot” fruit, and distinguishes itself through a characteristic aroma.Well-known varieties include piri-piri (African devil) Thai chili (bird’s eye) variety “Tabasco” serves as the basis for the well-known sauce

(Edwards

et al

., 2015)

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d. Capsicum

baccatum (“berry-like”) came originally from Bolivia C. baccatum var. pendulum is called “Aji” in South America (Scaldaferro et al., 2018)

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e. Capsicum pubescens

 (“hairy”) grows especially in higher regions of the Andes Seeds are black. Representative varieties include Rocoto (Bolivia, Peru) and Manzano (Mexico). C. pubescensis the only Capsicum species tolerant to light

frost

(

Caballero

et al., 2017)

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F. Applications

Baked dishes Stuffed dishes Stews Salsa Decorating

agent in pizza

Pickles

For

stuffing

Flavoring agent

(

S

achan

et al., 2018)

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1. Salad

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2. Stuffed dishes

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3. Salsa

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4. Decorating agent in pizza

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5. Flavouring agent

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G. Nutraceuticals

Applied to skin for pain and swelling Skin for insect

bites

Arthritis

A

uscle

Cartilage pain

C

happed lips

Acne

(Joshi et al 2017)

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a

. Capsicum cayenne powder Metabolism-boosting properties Reduce Hunger Lower Blood

Pressure

Digestive

Health

Relieve

Pain

Improve

Psoriasis

Reduce Cancer

Risk

Easy

to Add to Your

Diet

(Raiola,2014)

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b. Capsicum food supplement

Contain active ingredient capsaicin helps to widen Blood vesselsIncrease blood flow (Tucker et al., 2018)

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c. Capsicum essential oil

Muscle rubSport rubPain relief (Prabhu et al., 2014)

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H. Disadvantages

Damage and broken skinSurgeryIrritationBurningItchingKidney and liver damageStomach pain

(Birkas

et al

., 2016)

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References

Dias, J. S. 2012. Nutritional Quality and Health Benefits of Vegetable a review. Food and Nutritional Science. 3(10):1354.Edwards, S. E., da Costa Rocha, I., Williamson, E. M. and Heinrich, M. 2015. Capsicum annuum L., C. frutescens L., C. pubescens Ruiz & Pav. and other Capsicum spp. Phytopharmacy An Evidence-Based Guide to Herbal Medicinal Products. 103.Huang, S. 2010. Global trade of fruits and vegetable and the role of consumer demand. Trade, food diet and health perspectives and policy options. 60-76. Kim, S., Park, M., Yeom, S. I., Kim, Y. M., Lee, J. M., Lee, H. A. and Jung, K. 2014. Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species. Nature genetic

.

 46(3):270.

Passioura

, J.

2006.

The drought

environment

physical, biological and agricultural perspectives. Journal of E

xperimental

B

otany. 58(2):113-117.

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Conti…

Martinez, A. L. A., Ragassi, C. F., Buso, G. S. C., and Reifschneider, F. J. B. 2017. Variability among Capsicum baccatum accessions from Goiá s, Brazil, assessed by morphological traits and molecular markers. Genetics and Molecular Research. 16(3).Ranjan, S., Dasgupta, N., Walia, N., Thara Chand, C., and Ramalingam, C. (2017). Microwave blanching: an emerging trend in food engineering and its effects on Capsicum annuum L. Journal of Food Process Engineering. 40(2):12411.Rakmai, J., Cheirsilp, B., Mejuto, J. C., Torrado-Agrasar, A., and Simal-Gándara, J. 2017. Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta- cyclodextrin. Food Hydrocolloids. 65:157-164.Scaldaferro

, M. A., Barboza, G. E. and

Acosta, M

.

C.

2018.

Evolutionary history of the chili pepper Capsicum baccatum L.(Solanaceae

)

domestication in South America and natural diversification in the Seasonally Dry Tropical Forests. Biological Journal of the Linnean

Society

. 124(3

):466-478

.

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Weinberger

, K. and Lumpkin, T. A. 2007. Diversification into horticulture and poverty reduction a research agenda. World Development. 35(8):1464-1480.

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