Varietates capsicorum

E Vicipaedia

Hae cultivarietates capsicorum maiore parte speciei Capsico annuo var. annuo attribuuntur; talibus verietatibus infra enumeratis nomen speciei non affigitur. Varietates aliarum specierum, videlicet C. baccatum, C. chinense, C. frutescens, C. pubescens, infra rubricantur.[1]

Pinacotheca varietatum selectarum[recensere | fontem recensere]

Notae[recensere | fontem recensere]

  1. ↑ Fontes enumerationis: Bosland et al. (1998); Bosland et Votava (2012) pp. 13-38; Andrews (1995); DeWitt et Bosland (2014); Davidson (1999); de unitatibus Scoville praesertim De, ed. (2003) p. 99.
  2. ↑ Greene (1997)
  3. ↑ Greene (1997)
  4. ↑ Greene (1997); Barboza et al. (2022)
  5. ↑ Bosland et Votava (2012) pp. 33-34; DeWitt et Bosland (2014); Libreros et al. (2013) pp. 26-28; "Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"
  6. ↑ Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 82, 188
  7. ↑ Bosland et Votava (2012) p. 34; DeWitt et Bosland (2014); Libreros et al. (2013) p. 25; Greene (1997); "Aji limo" apud Chileman.
  8. ↑ Greene (1997)
  9. ↑ "Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"; Greene (1997)
  10. ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163.
  11. ↑ Carlos I. Arbizu et al., "Characterization of the complete chloroplast genome of a Peruvian landrace of Capsicum chinense Jacq. (Solanaceae), arnaucho chili pepper" in Mitochondrial DNA Part B vol. 7 (2022) pp. 156–158
  12. ↑ Joyashree Baruah, Mohan Lal, "Capsicum chinense Jacq.: Ethnobotany, Bioactivity and Future Prospects" in B. Singh, ed., Botanical Leads for Drug Discovery (Springer Nature Singapore, 2020) pp. 349-362; Santanu Malakar, Sudipto Sarkar, Nitin Kumar, "King chilli (Capsicum chinense Jacq.), "The India's hottest chilli": An Overview" in Journal of Applied Horticulture vol. 21 (2019) pp. 53-56; Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 122
  13. ↑ Ribeiro et al. (2008) p. 59 et alibi; Carvalho et al. (2014) p. 7449; Ramalho do Rêgo et al, edd. (2016) p. 58; Ana Gláucia Heinrich, Melhoramento genético do pimento biquinho salmão (dissertatio universitatis Brasiliopolitanae, 2013); Victor C. Castro Alves et al., "Aroma-Active Compounds of Capsicum Chinense Var. Biquinho" in Vicente Ferreira, Ricardo Lopez, edd., Flavour Science: proceedings from XIII Weurman Flavour Research Symposium (Amstelodami: Elsevier, 2014) pp. 567-571
  14. ↑ Luís Paulo Firmino Romão da Silva et al., "Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract" in Journal of Agricultural Science vol. 12 (2020); Ramalho do Rêgo et al, edd. (2016) pp. 21, 58
  15. ↑ María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
  16. ↑ Ramalho do Rêgo et al, edd. (2016) p. 2
  17. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; Ramalho do Rêgo et al, edd. (2016) p. 58
  18. ↑ Jorge Pino, Víctor Fuentes, Odalys Barrios, "Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba" in Food Chemistry vol. 125 (2011) pp. 860-864
  19. ↑ Ramalho do Rêgo et al, edd. (2016) p. 21, 58
  20. ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
  21. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
  22. ↑ Andrews (1995) p. 99, tab. 5; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
  23. ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
  24. ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
  25. ↑ Andrews (1995) p. 103, tab. 9
  26. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile comapeño
  27. ↑ Pickersgill (2016) p. 426; "Costeño, Costeño amarillo" apud Chileman; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile costeño
  28. ↑ DeWitt et Bosland (2014); Andrews (1995) p. 102; González-Zamora et al. (2013); Consuelo Letechipía-de León et al., "Bioacumulación de plomo en chile de árbol (Capsicum frutescens L.) cultivado en Guadalupe, Zacatecas" in Biotecnología y sustentabilidad (2016 ii) pp. 110-114; Deisy Hervert-Harnández et al., "Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility" in Journal of Agricultural and Food Chemistry vol. 58 (2010) pp. 3399-3406
  29. ↑ Pickersgill (2016) pp. 426, 433; "Ancho mulato, Mulato, Mulato costeño, Mulato isleño" apud Chileman; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
  30. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 158
  31. ↑ Garcias Lasus (1609); Andrews (1995) p. 126, tab. 28; Libreros et al. (2013) pp. 29-43
  32. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. chile cora
  33. ↑ Ramalho do Rêgo et al, edd. (2016) pp. 2, 21
  34. ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
  35. ↑ DeWitt et Bosland (2014); Andrews (1995) pp. 127-128, tab. 29
  36. ↑ Ramalho do Rêgo et al, edd. (2016) pp. 9, 21
  37. ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
  38. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
  39. ↑ Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 168, 262
  40. ↑ Andrews (1995) p. 107, tab. 13
  41. ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
  42. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 97, 160; González-Zamora et al. (2013); María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 88
  43. ↑ V. Todorova, "Fruit Characterization and Influence of Variation Factors in Pepper Kapiya Type Varieties and Breeding Lines (Capsicum annuum L.)" in Bulgarian Journal of Agricultural Science vol. 13 (2007) pp. 309-315
  44. ↑ "Aji lemon drop" apud Chileman
  45. ↑ Chilibase
  46. ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 96, 161; Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912
  47. ↑ De, ed. (2003) p. 205 et alibi; vide imaginem
  48. ↑ Ramalho do Rêgo et al, edd. (2016) p. 2
  49. ↑ Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile
  50. ↑ Andrews (1995) p. 112, tab. 17
  51. ↑ Ramalho do Rêgo et al, edd. (2016) p. 2 et alibi
  52. ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
  53. ↑ Andrews (1995) p. 125, tab. 27
  54. ↑ DeWitt et Bosland (2014); De, ed. (2003) p. 135
  55. ↑ González-Zamora et al. (2013)
  56. ↑ DeWitt et Bosland (2014); Andrews (1995) p. 130, tab. 31
  57. ↑ DeWitt et Bosland (2014); Andrews (1995) p. 131, tab. 32
  58. ↑ Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3
  59. ↑ Speciality Produce
  60. ↑ María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
  61. ↑ Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3
  62. ↑ Andrews (1995) p. 118, tab. 23; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053 ("var. lycopersicoforme")

Bibliographia[recensere | fontem recensere]

Fontes antiquiores
Eruditio recentior
De gastronomia
  • James D. Campbell, Mr Chilehead: adventures in the taste of pain. Toronti, 2003
  • "Chilli" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 169-171; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014
  • Kurt Michael Friese, Kraig Kraft, Gary Paul Nabhan, Chasing Chiles: Hot Spots Along the Pepper Trail. White River Junction, 2011
  • Jay M. Lillywhite, Jennifer E. Simonsen, Mark E. Uchanski, "Spicy Pepper Consumption and Preferences in the United States" in HortTechnology vol. 23 (2013) pp. 868–876
  • Amal Naj, Peppers: A Story of Hot Pursuits. Novi Eboraci, 1992 Exemplar mutuabile
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