Analysis of Fourteen Mycotoxins in Chili Peppers in Guizhou Province Combining DES-DLLME and UHPLC-MS/MS and Their Risk Evaluation

Mycotoxins exist widely in food and have a serious impact on human health.At present,most detection methods of mycotoxins are costly and time-consuming.Most of these methods are aimed at detecting a single type of mycotoxin,and the efficiency is not high.On this basis,in this study,QuEChERS-deep eutectic solvent liquid-liquid microextraction was applied to extract and enrich 14 mycotoxins in chili peppers from the concept of green chemistry.A simple,time-consuming and environment-friendly multi-flux pretreatment method was established,and 100 chili pepper samples were randomly sampled from farmers'markets and supermarkets in major urban areas of Guizhou Province for detection,and risk assessment was carried out according to the detection results.

Effects of Polygonatum odoratum Polysaccharides on the Quality of White Chili Peppers in Jars

[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.

Genes and Transcriptional Factors in Chili Plant with Aspect to Metabolism and Resistance against Virus, Bacteria and Fungi： A Review

These days, there is a lot of discussion about genetically modified plants. There are different schools of thoughts in public, and some people adjusted while others are reluctant to accept genetically modified organism foods. Many vegetables are transformed and are used in daily life. Chili is one of those which is genetically modified and used in our food. Race specific genes can be used more efficiently for disease resistance and improving metabolic pathways. Different genes and transcriptional factors are available in Capsicum for this purpose. We can optimize and use the better expressed genes while engineering the chili plants, Genetic modifications causing significant changes are related with metabolism, which cause disease resistance.

Phenotype Observation and Variation Analysis of F_2 Generation of Ion Implanted Chili Pepper Seeds

[Objective]The aim was to investigate inheritance of the mutagenic properties caused by ion implantation from F1 to F2 generation in chili pepper.[Method]Chili pepper seeds were implanted with different ion combinations at different doses,and the F1 generation seeds of five groups in which biological mutation occurred were selected to sow in the field.Then the main phenotype changes in F2 generation were observed,the biochemical changes caused by ion implantation were analyzed by determination of peroxidase isozyme.[Result]Seed implanted with 9×1011 P2＋/cm2 and 1×1012 Cu2＋/cm2（No.21）on its both sides could maintain the superiority in yield per plant to F2 generation,while the mutagenic effects of F1 generation in other groups were not inherited by the F2 generation.[Conclusion]The prominent biological characters induced in the seeds of group No.21 were relatively inherited,so the seeds were worth further breeding.

Physiochemical Properties, Volatile Compounds and Sensory Evaluation of Chili Sauce Shrimp Paste from Different Regions in Indonesia

Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.

Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili

The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 77.53%of all bacteria(89 genera),indicating that the similar environment leads to the similar bacterial communities.One,one,and three genera are exclusive to Tianbanzi,chili pei,and paste stages,respectively,due to the special physical and chemical properties for each stage.Total acidity,pH,and NaCl are important endogenous factors that promote the succession of bacterial communities.According to the dynamics of organic acids,reducing sugars,amino acids,and volatile compounds,60-,210-,and 180-day are considered the best fermentation periods for Tianbanzi,chili pei,and paste,respectively,to balance time cost and product quality.Three(Tetragenococcus,Lactobacillus,and Pseudomonas),four(Tetragenococcus,Lactobacillus,Bacillus,and Pseudomonas),and five(Tetragenococcus,Lactobacillus,Bacillus,Pseudomonas,and Pediococcus)genera are considered the core functional bacteria of Tianbanzi,chili pei,and paste fermentation,respectively.

Facies Analysis, Depositional Environment of the Lower Permian Deposits of Chili Formation in Kalmard Block, Eastern Central Iran (Darin Section)

Early Permian deposits in north of Kalmard region recognize with formal group of Khan;they have various features in the different place. This group includes four different formations from lower to the upper part: Chili, Sartakht and Hermez. These formations consist of carbonate rocks. Chili Formation has 104 m, thickness in Darin section and consists of limestone with intermediates of shale and marland sandstone. Lower boundary of this formation is disconformable with Gachal formation. The upper boundary is separated by unconformity from the upper part Sartakht formation according to the lithological characters and microscopic studies, cause identifications of beach, intertidal, open and semi-restricted lagoon, shoals and bar and open marine sub-environ- ments for the Chili Formation. Vertical changes of microfacies and depth changes curve show much more thickness of shoals and bar microfacies, and little thickness of open and semi-re- stricted lagoon and open marine microfacies. Deposits of Chili Formation in Darin section deposited in the gentle gradient Homoclinal ramp in the south of Paleotethys Ocean. Two depositional sequences have been identified in this formation, based on recognized Fusulinid, show age of Sakmarian, which has adaptation with Lower Absaroka III.

Determination of Eight Sudan Dyes in Chili Powder by UPLC-MS/MS

Sudan dyes are synthetic azo dyes which are widely used in industry. Although they are not allowed in foodstuffs, they have been found contaminating in different food products and their presence is regularly reported. It is assumed that these appearances are due to cross-contamination or adulteration. In this paper, we present a newly developed fast and sensitive method for the quantification of eight Sudan dyes, using liquid-liquid extraction and UPLC-MS/MS analysis. The calibration curves were linear over the range of 0.1-25 mg/kg. Mean recovery for the eight Sudan dyes ranged from 80.7% to 104.4%, and with the inter-day and intra-day precisions ranged from 2.24% to 12.2%. The method was successfully applied in the determination of Sudan dyes in chili powder of 10 samples.

Effects of Jasmonic Acid on the Expression of Capsaicin Biosynthesis Related Genes in Chili Pepper(Capsicum annuum)

To explore the regulatory effects of jasmonic acid （JA） on the expression of the genes involved in capsaicin biosynthesis pathway, the mRNA expression of the genes was determined by fluorescence-based quantitative PCR 0, 4, 12, 24 and 48 h after chili peppers （Capsicum annuum var. conoides） were treated with 100 μmol/L JA, and the content of capsaicin was measured by high performance liquid chromatography （HPLC） 0, 1, 3, 6, 10 and 15 d after JA treatment. The results showed that JA upregulated the mRNA levels of pal, C4h, Comt, 4Cl, Hct, Paint, Bcat, FatA and pun1 in chili pepper, thus promoting the synthesis of capsaicin to different extents.

Mutagenesis of the Bacillus edaphicus Strain NBT and Its Effect on Growth of Chili and Cotton

A strain NBT capable of dissolving silicate minerals and promoting plant growth was treated with UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the survival experiments in high osmatic pressure, high temperature and different acidities, two mutants of NBT-6 and NBT-19 were finally obtained. They could survive from 10% NaCl solution and tolerate 55℃, acidic (pH 4) and alkalic (pH 10) conditions. The mutants had the same ability to release K from silicate minerals as the starting strain NBT. Pot experiments with chili and cotton showed that both the mutants developed in the rhi-zosphere soils. The available P and K contents in the rhizosphere soils and plant biomass increased through inoculating these bacteria.

Development of anthracnose disease resistance and heat tolerancechili through conventional breeding and molecular approaches:a review

Chili(Capsicum annuum L.)is the popular spicy vegetable crops belonging to family Solanaceae.Chili peppers are known for their pungency characteristic due to the presence of capsaicinoids that classifies them into hot or sweet pepper.Chili is used as spices,folk remedies for diseases,vegetables,and coloring agent showing a diverse role in human’s life.However,its production is hampered by different biotic stress and abiotic factors.Similarly,the unavailability of high yielding varieties,high temperature,and disease incidence,particularly,anthracnose disease,are the major constraints responsible for the low production of chili pepper.The advents of molecular markers,advancement in quantitative trait loci by classical genetic analysis,and conventional breeding have shown the number of genes for many important and major traits.While the newly developed genotyping technologies and nextgeneration sequencing have led to the discovery of molecular basis for economic important characters in the chili genome and generate large scale data for genomic resources.Based on this background,this review summarizes progress in the development of anthracnose disease-resistant and heat-tolerant chili genotypes through conventional breeding and molecular approaches.This review would help plant breeders in understanding the phenotypic and genetic make-up of capsicum genotypes and provides opportunities for pyramiding two respected genes with the help of diversified phenotypic and molecular marker evaluation.

Genetic Diversity and Correlation Analysis of Main Botanical Traits of Chili Pepper Genetic Resources

A total of 398 chili pepper germplasms were used as test materials and genetic diversity and correlation analysis were performed on 17 botanical traits. The results of diversity analysis showed that the diversity indexes of the 17 botanical traits ranged from 0.15 to 5.97 with the average value of 4.12. The data distributions of 11 quantitative traits were more dispersed than qualitative traits. The average value of eoefficient of variation was 36.90% and the variation ranges were one to six times larger than the average value. The results of correlation analysis showed that plant height had significantly positive correlations with plant breadth, leaf length, leaf width, petiole length, the frrst flower node and carpopodium length. The In＇st flower node was significantly negatively correlated with fruit length, fruit width, flesh thickness and weight per fruit and signifieantly positively correlated with plant height and plant breadth. The flesh thickness was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width and carpopodium length. The weight per fruit was significantly positively correlated with leaf length, leaf width, petiole length, fruit length, fruit width, carpopodium length and flesh thickness. Materials with low first flower node, moderate plant height and width and large fruit should be selected for the breeding of early-maturing and high-yield chili pepper varieties. The genetic distances between chili pepper traits were calculated based on the genotypic values of the 11 quantitative traits. The genetic distances between different traits ranged from 14.26 to 32.99. The 11 quantitative traits were divided into seven groups when the rescaled distance was ten, which further clarified the relationships between different traits. The research results laid a solid foundation for the new variety breeding of chili pepper.

Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers

Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.

Induction of Anthracnose Disease Resistance on Chili Fruit by Treatment of Oligochitosan—Nanosilica Hybrid Material

Oligochitosan (OC) with molecular weight Mw of 5000 g/mol was prepared by gamma Co-60 ray irradiation of chitosan solution. Nanosilica (nSiO2) with the size of 10 - 30 nm was synthesized by calcination of acid treated rice husk. The mixture of 1% OC - 1% nSiO2 was prepared by dispersion of nSiO2 in OC solution. The morphology of nSiO2 in the mixture of OC-nSiO2 was measured from images of transmission electron microscopy (TEM). The effect of foliar application of the mixture of OC-nSiO2 on the induction of resistance against anthracnose disease caused by Colletotrichum gloeosporioides fungus on chili fruits was investigated. Results indicated that foliar application of OC-nSiO2 with the concentration of 60 mg/l - 60 mg/l was found to be as the optimal treatment that reduced the disease severity on chili fruits to 22.2% compared with 90.0% of the control. Thus, OC-nSiO2 hybrid material could be considered as an effective biotic elicitor to prevent anthracnose disease infection for chili fruits. Furthermore, the prepared OC-nSiO2 hybrid material can also be used as an environmentally friendly agrochemical product for sustainable development of agriculture.

Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers

In this work, 31 native Peruvian chili peppers were evaluated for their agro-morphological characteristics and sensory attributes. The descriptive sensory analysis （DSA） was used to evaluate the 31 chili pepper samples based on their acid, bell pepper, sweet, tomato, apple, citrus, fruity, herbal, oregano and passion fruit attributes. The data obtained from the DSA enabled the grouping of these 31 chili peppers into six groups based on their different sensory attributes, such as fruity, bell pepper and herbal. The most abundant group （12 of the 31） had the bell pepper, apple, herbal, fruity and sweet attributes. Each group contained different species and different physical appearances, indicating that species or different forms of chili pepper do not define that sensory attribute. Considering the fact that Peruvian peppers are in high demand, the results achieved would be useful for growers, producers and chefs, as well as for further breeding activities.

Analysis of the Energetic Particles Around the Chili Earthquake of M8.8

Based on the IDP data from the French DEMETER satellite,global distribution is shown,which corresponds to three precipitation zones:the aural precipitation zone,the mid-high latitude precipitation zone and the South Atlantic precipitation zone.Then the Chili earthquake with M8.8 which occurred on February 27,2010 is taken as an example.The IDP fluxes from repeat orbits are compared and the results show that there is a clear enhancement on February 26,2010,just one day ahead of the Chili earthquake.In the south zone with L=2.1～2.7,the flux on February 26 is higher than that on previous days.However in the north zone with L=2.1～2.7,there is no clear change during the day but great enhancement during the night,which is close to the time of the earthquake.At the same time,the flux on February 26 near the equator is far lower than that on previous days.

Feasibility Analysis of Drying Process Habanero Chili Using a Hybrid-Solar-Fluidized Bed Dryer in Yucatan, M^xico

Drying processing of Habanero chili was improved, through solar energy usage. Habanero chili is a notable seasonal product being drying such important for Mexican producers; this process is expensive and wasteful of energy. A feasibility analysis was developed, to determine the market tendency and the optimal drying conditions for redesign Habanero chili drying process, through a hybrid solar-electric energy usage. The new drying process would be held in two stages： （a） an open solar dryer was used; （b） an existing pilot fluidized bed dryer was adapted with a low temperature solar collector for air heating. Habanero chili was dehydrated from 90% to 5% moisture in 10.3 h, with good quality product, available for commercialization. A reduction in the average drying time of 50% was obtained, also, in the energy usage of 77% in the fluidized bed dryer, with an energy saving of 0.52 kg of natural gas per kg of fresh Habanero chili. An innovative sustainable efficient drying process was developed, and will be strategic to expand the market for Habanero chili with low energy cost.

Chinese Cookery Diced Chicken with Chili Pepper(Gong Bao Ji Ding)

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苦藠木姜子对发酵辣椒酱风味品质的影响

以二荆条辣椒、大蒜、食盐为主要原料制作的传统辣椒酱存在品种单一、无特征风味等问题,限制了其推广与应用。为赋予辣椒酱独特的风味,在传统辣椒酱制作过程中创新性地加入了苦藠和木姜子。通过对比实验,借助理化测试、感官评价以及GC-MS技术,探究了苦藠和木姜子在发酵过程中对辣椒酱总酸含量、pH值、挥发性成分等的影响。

切割脱离式鲜食朝天椒采摘末端执行器设计与试验

末端执行器是采收机器人重要组成部分,针对单生朝天椒果实朝天生长特征,本文设计了一款切割脱离式鲜食朝天椒采收末端执行器。针对朝天椒果实长度55~80 mm、果实最大直径9~13 mm、茎秆直径2~3 mm、茎秆长度20~30 mm,采用横断切、斜切、削切切割方式对品种“高辣878”朝天椒进行了生物特性试验,结果表明,在入切角70°、80°下朝天椒茎秆最大切割力为13.1 N。根据朝天椒生物特性设计了末端执行器,建立了末端剪切机构运动学与动态静力数学模型,并基于动态静力分析结果,以外部驱动力最小为目标采用遗传算法对末端执行器剪切机构杆件尺寸进行优化,优化得到曲柄长度为33 mm,连杆长度为60 mm,连杆延长杆长度为54 mm。为实现朝天椒茎秆切断,优化得到剪切机构需要外部驱动力矩0.94 N·m,根据优化结果选用舵机作为动力源。最后通过采收试验验证了朝天椒采收末端执行器的可行性。试验结果表明,末端执行器整体采收成功率为91.3%,验证了朝天椒末端执行器具有良好的采收性能。