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Volatile compounds released during dry afterripening of tabasco pepper seeds
- Ingham, B.H., Hsieh, T.C.Y., Sundstrom, F.J., Cohn, M.A.
- Journal of agricultural and food chemistry 1993 v.41 no.6 pp. 951-954
- Capsicum frutescens, seeds, volatile compounds, after-ripening, seed germination
- After ripening of tabasco pepper (Capsicum sp.) seeds (air-dried to 8.1% moisture) for 21 days increased germination from 56% to 81%. However, sealing the tabasco seeds in a glass container during the same period decreased germination to 35%. Enclosure of after ripened seeds in a chamber for a second 21-day period did not affect germination, which remained at 81%. The volatile compounds released during the afterripening of tabasco seeds were identified and compared with those from nonafterripened counterparts by dynamic headspace sampling, capillary glass chromatography, and mass spectrometry. Over 80 peaks were detected, and 65 were identified, including alcohols, aldehydes, ketones, esters, hydrocarbons, and furans.