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A morphological and chemical study of the interlocular septa of sweet bell and pungent jalapeño peppers
| dc.contributor.advisor | Burns, E. E. | |
| dc.creator | Nagle, Barbara Joyce | |
| dc.date.accessioned | 2020-08-21T22:24:57Z | |
| dc.date.available | 2020-08-21T22:24:57Z | |
| dc.date.issued | 1980 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/DISSERTATIONS-655386 | |
| dc.description | Typescript (photocopy). | en |
| dc.description.abstract | Morphological, histological, and chemical analysis of the interlocular septa of jalapeño peppers and bell peppers were compared. Scanning electron, brightfield, and transmission electron microscopic examinations of the interlocular septa showed little histological difference of the interlocular septa. Glandular regions of oil producing cells are present on both varieties of peppers. Thin layer chromatography of the oil produced by pepper gland cells demonstrated that bell peppers produce neutral lipids and glycolipids in oil cells; jalapeño oil cells produce neutral lipids, glycolipids and capsaicinoids. Correlations between extractable lipids of the interlocular septa and capsaicin content were high. Extractable lipids of whole peppers were not correlated with capsaicin content. Conclusive evidence was found that capsaicin is synthesized in the glandular areas of the interlocular septa of jalapeño peppers. | en |
| dc.format.extent | x, 72 leaves | en |
| dc.format.medium | electronic | en |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | eng | |
| dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
| dc.subject | Major food science and technology | en |
| dc.subject.classification | 1980 Dissertation N149 | |
| dc.subject.lcsh | Peppers | en |
| dc.subject.lcsh | Composition | en |
| dc.subject.lcsh | Food | en |
| dc.subject.lcsh | Sensory evaluation | en |
| dc.title | A morphological and chemical study of the interlocular septa of sweet bell and pungent jalapeño peppers | en |
| dc.type | Thesis | en |
| thesis.degree.grantor | Texas A&M University | en |
| thesis.degree.name | Doctor of Philosophy | en |
| thesis.degree.name | Ph. D | en |
| dc.type.genre | dissertations | en |
| dc.type.material | text | en |
| dc.format.digitalOrigin | reformatted digital | en |
| dc.publisher.digital | Texas A&M University. Libraries | |
| dc.identifier.oclc | 7153464 |
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Digitized Theses and Dissertations (1922–2004)
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