Tabasco Hot Pepper Sauce 82547-81-7

Two field experiments were used to determine the yield potential of 'Long Pod' cayenne hot peppers due to foliar application of 528 ppm each of chlormequat chloride. ethephon, and ancymidol. Applications were either made at bud formation, fruit development or fruit ripening periods. At last harvest, samples of marketable red-ripe fruits from the border rows of both 'Long Pod' cayenne and “Oriental-l” hot pepper plots were used for hot pepper sauce formulations. Two sets of 32 panelists each, were used to evaluate both the newly formulated experimental (ICES-1 and EHS-2) and commercial (CHS-1 and CHS-2) hot peppers sauces for quality. In 1990, marketable yield was highest due to chlormequat chloride. and for application made at fruit ripening. In 1991, marketable yield was highest due to ancymidol application, and for application made at fruit ripening. Mean sensory scores for hot sauce appearance, flavor and texture were generally highest for experimental hot sauces, whereas pungency scores were highest due to “CHS-1” commercial hot sauce.

Download Full-text

Effect Of The Application Of Different Cooking Periods On The Physicochemical Properties And Microbial Safety Of Hot Pepper Sauce

IPTEK The Journal for Technology and Science ◽

10.12962/j20882033.v32i1.8678 ◽

2021 ◽

Vol 32 (1) ◽

pp. 54

Author(s):

Ebenezer Narteh Nartey ◽

Emmanuel Tei-Mensah ◽

Stephen Adusei ◽

Doreen Asante ◽

Charity Abaati

Keyword(s):

Physicochemical Properties ◽

Hot Pepper ◽

Microbial Safety ◽

Pepper Sauce

Download Full-text

Tabasco Hot Pepper Sauce

Sax's Dangerous Properties of Industrial Materials ◽

10.1002/0471701343.sdp23285 ◽

2004 ◽

Keyword(s):

Hot Pepper ◽

Pepper Sauce

Download Full-text

Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i2.365-371.3055 ◽

2020 ◽

Vol 8 (2) ◽

pp. 365

Author(s):

Bilge Bilgin Fıçıcılar ◽

Huseyin Genccelep

Keyword(s):

Biogenic Amines ◽

Thiobarbituric Acid ◽

Control Group ◽

Hot Pepper ◽

Processing Plant ◽

C Storage ◽

Viable Bacteria ◽

Microbiological Analyses ◽

Pepper Sauce

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

Download Full-text

Hot pepper repels pests

Nature ◽

10.1038/news040405-6 ◽

2004 ◽

Author(s):

Mark Peplow

Keyword(s):

Hot Pepper

Download Full-text

Therapeutic efficacy of some extracts of hot pepper fruits (Capsicum annuum) and Sumac seeds (Rhus coriaria) on the growth of some isolated dermatophytes species

International Journal of Medical Sciences ◽

10.32441/ijms.v1i3.102 ◽

2018 ◽

Vol 1 (3) ◽

pp. 52-62

Author(s):

Sara Omran ◽

Abdulghani Alsamarai ◽

Firas Razzzaq

Keyword(s):

Antifungal Activity ◽

Fungal Infection ◽

Aqueous Extract ◽

Plant Extracts ◽

Therapeutic Efficacy ◽

Diffusion Method ◽

Quantitative Detection ◽

Hot Pepper ◽

Alcoholic Extract ◽

Dermatology Clinic

Background: Fungal infections are one of the common skin diseases with difficulty in their treatment approach. The present efficient drugs for fungal infection are limited. Aim: To determine the therapeutic efficacy of plant extracts as alternative antifungal agents. Materials and methods: 100 clinical samples [68 from female and 32 from male] were collected during the period from March to July 2017 from subjects attending Dermatology Clinic in Salah Uldean General Hospital. Fungal infection was diagnosed with using KOH wet preparation. Fungal species identified by using conventional approach. The active ingredients existing in the plant extracts were detected and analyzed through qualitative and quantitative detection technique of chemical compounds using a high performance liquid chromatographic device (HPLC). Agar diffusion method was used to determine antifungal activity of plant extracts. Results: Direct microscopic examination showed that there were (75%) positive samples, while culture shows (67%) positive samples. The isolated dermatophytes belong to Epidermophyoton, Microsporum, and Trichophyton genus. The predominant dermatophytes were T. rubrum (25%) species. The highest frequency of infection was in the age group of 11-20 years. The sensitivity of the tested fungi to the aqueous and alcoholic plant extracts varies. Alcoholic extract of the hot pepper plant was more effective as antifungal than the aqueous extract of the same plant. However, aqueous hot pepper extracts was more effective against T. mentagrophyte than that of alcoholic extract. Additionally, alcoholic Sumac extract shows higher efficacy that aqueous extract. Conclusion: Hot pepper and Sumac extracts show antifungal activity against Microsporum canis, Trichophyton rubrum and T. mentagrophyte.

Download Full-text