capsicum pubescens/atrophy

Nasotracheal suctioning (NTS) is a procedure commonly performed by respiratory physiotherapists and nurses to remove excess respiratory secretions from the tracheobronchial tree in a self-ventilating, non-intubated and non-tracheotomized patient. NTS is an important treatment modality for patients

In recent years, whitefly-transmitted begomovirues (family Geminiviridae) have caused severe leaf curl disease on tobacco and tomato in southern China, but have not been found on pepper. In August 2009, pepper plants (Capsicum frutescens) grown in the field in Panzhihua City of Sichuan Province

To clarify the different effects of live and heat-killed probiotics on inflammatory bowel disease (IBD), the anti-inflammatory and protective effects of Lactobacillus plantarum AN1 cells isolated from the fermented fish aji-narezushi on murine macrophage RAW264.7 cells and in ICR mice with dextran

Capsicum-derived ingredients function as skin-conditioning agents--miscellaneous, external analgesics, flavoring agents, or fragrance components in cosmetics. These ingredients are used in 19 cosmetic products at concentrations as high as 5%. Cosmetic-grade material may be extracted using hexane,

The tobamovirus resistance gene L(3) of Capsicum chinense was mapped using an intra-specific F2 population (2,016 individuals) of Capsicum annuum cultivars, into one of which had been introduced the C. chinense L(3) gene, and an inter-specific F2 population (3,391 individuals) between C. chinense

Excessive softening of fruits during the ripening process leads to deterioration. This is of significant global importance as softening-mediated deterioration leads to huge postharvest losses. N-glycan processing enzymes are reported to play an important role during climacteric fruit softening:

A cytoplasm male sterile pepper (Capsicum annum L.) was examined using cytochemical method to study its pollen abortion. Thick sections of both anthers of male sterility line 8214A and its maintainer 8214B at different stages were stained using Periodic Acid-Schiff's (PAS) reaction to detect starch

The chloroplasts of the leaves of Capsicum annuum cv. Purple Leaf Cherry are characterized by the presence of large electron translucent plastoglobules which comprise a considerable proportion of the plastid volume. The leaf chloroplasts of Purple Leaf Yellow cultivar contain, in addition, large

Cardiopulmonary functions such as respiratory depression, severe irritation, inflamed respiratory tract, hyperventilation and, tachycardia are the most affected ones when it comes to the riot control agent oleoresin capsicum (OC) exposure. However, no studies have been done to elucidate the

The objective of this work was to select a Ultraviolet-C (UV-C) treatment for fresh-cut mature green bell pepper, and to evaluate the effect of its combination with refrigeration on quality maintenance. Bell pepper sticks were treated with 0, 3, 10, or 20 kJ/m² UV-C in the outer (O), inner (I), or

Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and

Viruses are serious threat to chilli crop production worldwide. Resistance screening against several viruses resulted in identifying a multiple virus resistant genotype 'IHR 2451'. Degenerate primers based on the conserved regions between P-Loop and GLPL of Resistance genes (R-genes) were used to

Full length 779 bp cytosolic clsss I sHSP cDNA was cloned from heat-shocked sweet pepper leaves using a PCR approach with degenerate primers designed from conserved motifs found in a number of plant cytosolic clsss I sHSP genes, named CaHSP18. Its accession number is AY284925. CaHSP18 was high

Studies were carried out to find out the influence of vacuum packaging on physical parameters of whole chilli and biochemical constituents in chilli seeds. Chilli fruits were stored in vacuum packed and jute bags stored at room temperature (25 ± 2 °C), cold storage (4 ± 1 °C) under both light and

The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (a_w) of the paprika samples resulted