Adaptive Image Thresholding of Yellow Peppers for a Harvesting Robot by Ahmad Ostovar, Ola Ringdahl, Thomas Hellström

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Natural biostimulants reduce the incidence of BER in sweet yellow pepper plants (Capsicum annuum L.) by Nada Parađiković, Tomislav Vinkovic, Ivana Vinković Vrček, Monika Tkalec

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Extended Storage of Yellow Pepper Fruits at Suboptimal Temperatures May Alter Their Physical and Nutritional Quality by Kumar Lama, Sharon Alkalai-Tuvia, Daniel Chalupowicz, Elazar Fallik

“…Dinamo) are generally more susceptible than red sweet peppers to physiological and pathological deterioration after harvest. Yellow peppers also fetch higher prices at market. In this study, we examined the external and nutritional quality attributes of yellow pepper fruits stored at suboptimal temperatures of 1.5 and 4 °C for 3 weeks, followed by a 3-day shelf-life simulation. …”
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Effect of type of fertilization and maturity on quality of fresh-cut red and yellow peppers (Capsicum annuum L.) by F. Piazzolla, M.L. Amodio, R. Rinaldi, F. Raimo, G. Colelli

“…A lower antioxidant activity was also observed in the yellow type fertilized with the combined treatment, while phenol content in full-colored peppers was higher than in mature-green ones. Fresh-cut yellow peppers showed higher susceptibility to decay compared to red types: after 8 days of storage, the appearance score in mineral fertilized full-colored yellow peppers dramatically decreased below the limit of marketability. …”
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Farmers’ use of sustainable production practices for yellow pepper crop in the Nsukka agricultural zone, Enugu State, Nigeria by Nwonu Paschal Chidi, Nwobodo Cynthia Ebere, Onwubuya Elizabeth Amechi, Obazi Sunday Alagba

“…This study investigated farmers’ use of sustainable production practices for yellow pepper crop in the Nsukka agricultural zone, Enugu State, Nigeria. …”
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Pasta enriched with de-oiled sesame and yellow pepper flours: Evaluation of physicochemical properties, protein quality, and antioxidant potential by Eman M. Abdo, Amira M.G. Darwish, Marwa M.E. Hussein, Hanem M.M. Mansour

“…Therefore, pasta was enriched with DSF at 10 %, 20 %, and 30 %, in addition to 5 % yellow pepper flour (YPF) to improve the taste (S10, S20, and S30, respectively). …”
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Osmocondicionamento em sementes de pimenta 'amarela comprida' (Capsicum annuum L.) Submetidas à deterioração controlada Osmotic conditioning in seeds of 'long yellow' pepper (Capsicum annuum L.) subjected to controlled deterioration by Gustavo Sessa Fialho, Camila Andrade Silva, Denise Cunha Fernandes dos Santos Dias, Eveline Mantovani Alvarenga, Willian Silva Barros

“…Thus, seeds of 'Long Yellow pepper' (Capsicum annuum L.), with water content adjusted to 24%, were subjected to controlled deterioration in water bath at 45 °C for 0, 24, 48 and 72 hours. …”
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The Estimation of Chemical Properties of Pepper Treated with Natural Fertilizers Based on Image Texture Parameters by Ewa Ropelewska, Justyna Szwejda-Grzybowska

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Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography by Ayman Abdel Ghafar, Mohamed Abdelaty Habila, Zeid Abdullah Al Othman, Yacine Badjah Hadj Ahmed

“…The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. …”
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Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (<i>Capsicum annuum</i> L.) at Different Ripening Stages by Remigiusz Olędzki, Joanna Harasym

“…In contrast, hot water cooking is more beneficial for green and yellow peppers.…”
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Cloning and Expression Analysis of CMB1 Gene in Pepper by Mingxian ZHANG, Ruihao ZHANG, Pingping LI, Rui WU, Huidan ZHOU, Minghua DENG, Junheng LYU

“…The CMB1-encoded protein of wrinkled skin yellow pepper had a molecular mass of 27 958.47, a theoretical isoelectric point of 7.10, an instability coefficient of 53.54, and a total mean hydrophilicity (gravimetric) index of -0.809. …”
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Viewpoint Analysis for Maturity Classification of Sweet Peppers by Ben Harel, Rick van Essen, Yisrael Parmet, Yael Edan

“…Results revealed that: (1) the bottom viewpoint is the best single viewpoint for maturity level classification accuracy; (2) information from two viewpoints increases the classification by 25 and 15 percent compared to a single viewpoint for red and yellow peppers, respectively, and (3) classification performance is highly dependent on the fruit’s orientation on the plant.…”
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Dynamic Viewpoint Selection for Sweet Pepper Maturity Classification Using Online Economic Decisions by Rick van Essen, Ben Harel, Gert Kootstra, Yael Edan

“…Classification accuracy was increased by 6% and 5% using dynamic viewpoint selection along with 52% and 12% decrease in economic costs for red and yellow peppers, respectively, compared to using a single viewpoint. …”
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DETERMINATION OF VITAMIN C CONTENT IN BELL PEPPER (Capsicum annuum L.) WITH DIFFERENT PROTIC POLAR SOLVENT BY UV-VIS SPECTROSCOPY by Fawait Afnani, Jamilah Hamidi Yanti, Wiwit Sri Werdi Pratiwi

“…The vitamin C level in the yellow pepper sample with an ethanol solvent (340 mg/100 g) was higher than that of the orange pepper sample with ethanol (251 mg/100 g). …”
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Vegetables Treated before Drying with Natural Antioxidants plus UV-C Improve Colour and Bioactive Compounds by Antonio-Fer Ramírez-Fajardo, Cristina Martín-Vizcaíno, Ignacio Rodríguez-García, José Luis Guil-Guerrero

“…To achieve this, red peppers, yellow peppers, tomatoes, zucchini, eggplants, and melons were subjected to pre-treatments with natural antioxidants and UV-C before processing using low-temperature airflow (50 °C). …”
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Study of The Use Of Maize as Barrier Crop in Chili to Control Bemisia tabaci (Gennadius) Population by Yogi Puspo Friarini, Witjaksono Witjaksono, Suputa Suputa

“…The escalation of B. tabaci (Gennadius) populations was directly correlated with virus yellow peppers increment. The result indicated that planting barrier was effective in reducing the spread of B. tabaci (Gennadius) in pepper plants. …”
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Automatic Parameter Tuning for Adaptive Thresholding in Fruit Detection by Elie Zemmour, Polina Kurtser, Yael Edan

“…Extensive analyses were conducted on three different databases acquired in natural growing conditions: red apples (nine images with 113 apples), green grape clusters (129 images with 1078 grape clusters), and yellow peppers (30 images with 73 peppers). These databases are provided as part of this paper for future developments. …”
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VIS/NIR Spectroscopy as a Non-Destructive Method for Evaluation of Quality Parameters of Three Bell Pepper Varieties Based on Soft Computing Methods by Meysam Latifi Amoghin, Yousef Abbaspour-Gilandeh, Mohammad Tahmasebi, Mohammad Kaveh, Hany S. El-Mesery, Mariusz Szymanek, Maciej Sprawka

“…PLSR analysis of raw data yielded a maximum R² value of 0.98 for red pepper pH, while the lowest R² (0.58) was observed for total phenols in yellow peppers. SVM-PSO was determined to be the optimal wavelength selection algorithm based on ratio of performance to deviation (RPD), root mean square error (RMSE), and correlation values. …”
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PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC by David González-Gómez, Mercedes Lozano, Ana Maria Fernández-León, Maria Fernanda Fernández-León, Florentina Cañada-Cañada

“…The method was successfully applied to plant material such as cabbage, broccoli, red pepper, yellow pepper, and green pepper. The higher content of lutein was found in the green leafy vegetables such as broccoli and cabbage. …”
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PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES by S.A.S . Mehasen, M.A Ahmed, A.A . Nuaman, El-Behairy A., Zaki Lashine, Ahmed H.

“…Hot flow air currents were used in sheld dryers to dehydrate some vegetables (squash, peas, green beans, potatoes, yellow carrot, tomatoes, onion, green pepper, yellow pepper, red pepper, cauliflower and eggplant) which were used to prepare 8 recipes of dehydrated vegetable mixture (vegi-mix). …”
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