Capsicum Hungarum
Capsicum Hungarum est grex cultivarietatum capsicorum speciei Capsico annuo attributarum. Fructuum sunt qui humore mites, sunt qui calidiores aestimantur.[1] Nomina plura his varietatibus dantur, Hungarian wax, Banana pepper, Sweet banana, Ungaro etc.
Albertus Szent-Györgyi, vitamini C primus inventor,[2] capsica dulcia fontem copiosissimum vitamini C esse monstravit.[3]
Notae recensere
- ↑ Chile banana mitis, Hungarian wax pungentior secundum Long-Solís (1998)
- ↑ Joseph Louis Svirbely, Albert Szent-Györgyi, "The Chemical Nature of Vitamin C" pars i pars ii in Biochemical Journal vol. 26 (1932) pp. 865-870, vol. 27 (1933) pp. 279-285
- ↑ Banga et Szent-Györgyi (1934); Albert Szent-Györgyi, "Lost in the Twentieth Century" in Annual Review of Biochemistry vol. 32 (1963) pp. 1-14
Bibliographia recensere
- Fontes antiquiores
- 1934 : Ilona Banga, Albert Szent-Györgyi, "The Large Scale Preparation of Ascorbic Acid from Hungarian Pepper (Capsicum annuum)" in Biochemical Journal vol. 28 (1934) pp. 1625-1628
- Eruditio
- Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) p. 97, tab. 3
- Paul W. Bosland, Eric J. Votava, Peppers: Vegetable and Spice Capsicums (Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3) p. 26
- Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156 ("Chile banana, Hungarian wax")
- Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912
- Antonio Vega-Gálvez et al., "Effect of air-drying temperature on physico-chemical properties, antioxidantcapacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)" in Food Chemistry vol. 117 (2009) pp. 647–653 ("Hungarian, Sweet banana")