+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Applied spice paprika (Capsicum annuum L. var. Longum) growing technologies and processing in Hungary



Applied spice paprika (Capsicum annuum L. var. Longum) growing technologies and processing in Hungary



Acta Horticulturae ( 536): 389-396



Spice paprika production has a long tradition of several hundred years in Hungary. It is traditionally cultivated in two regions, Szeged and Kalocsa. Crops are produced following seedling transplantation or direct sowing. In the Hungarian climate, irrigation is indispensable. Because the cost of irrigation has become a significant factor in recent years, there should be an effort to use water more efficiently and effectively.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 003363570

Download citation: RISBibTeXText


Related references

Recent results of paprika spice variety trials (Capsicum annuum l. var. longum Dc.). Orszagos Fajtakiserletek Orszagos Mezogazdasagi Fajtakiserleti Intezet: ) 365-381, 1973

Insect pests of paprika (Capsicum annuum L. var. longum) in Terai region of West Bengal. Agricultural Science Digest 27(2): 138-139, 2007

Processing of red pepper fruits (Capsicum annuum L.) for production of paprika and paprika oleoresin. Handbook of fruits and fruit processing: 565-579, 2006

Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder. Journal of Agricultural and Food Chemistry 48(6): 2454-2460, 2000

Isotermas De Desorcion De Pimientos De Padron (Capsicum annuum L. Var. Longum) Desorption Isotherms Of Padron Peppers (Capsicum annuum L. Var. Longum) Isotermas De Desorcion De Pementos De Padron (Capsicum annuum L. Var. Longum). CyTa - Journal of Food 5(1): 18-24, 2005

Carotenoid composition in the fruits of black paprika (Capsicum annuum variety longum nigrum) during ripening. Journal of Agricultural and Food Chemistry 40(11): 2072-2076, 1992

Acyclic diterpene glycosides, capsianosides VIII, IX, X, XIII, XV and XVI from the fruits of Paprika Capsicum annuum L. var. grossum BAILEY and Jalapeño Capsicum annuum L. var. annuum. Chemical and Pharmaceutical Bulletin 54(10): 1365-1369, 2006

Effect of seasons and growth environments on paprika (Capsicum annuum var. longum) growth and yield. South Indian Horticulture 50(4/6): 463-471, 2002

Determination of the moisture content of paprika (Capsicum annuum) powders: a comparative study/ Determinacion de la humedad del pimenton (Capsicum annuum): estudio comparativo. Food Science and Technology International 2(1): 23-27, 1996

Stability of pigments of paprika (Capsicum annuum) powders during various processing steps. Polish Journal of Food and Nutrition Sciences 5(3): 81-87, 1996

Tolerance of direct-seeded paprika pepper (Capsicum annuum) to clomazone applied preemergence. Weed Technology 15(1): 30-35, 2001

A study on the quality of processing peppers, Capsicum annuum var. longum and grossum, from the collection at Horgo. Rad. poljopriv. Fak. Univ. u Sarajevu, 12: 14, 53-66. bibl. 8, 1963

Technological, microbiological examination of the growing and processing of spice paprika. I. Konzerv es paprikaipar: (6) 210-216, 1978

Effects of different growing media on seedling quality and nutrient contents in pepper (Capsicum annuum L. var longum cv. Super Umut F-1). Journal of Food Agriculture and Environment 8(3-4): 894-897, 2010

Study of the effect of uranium and thorium on the growing of pepper (Capsicum annuum var. longum) and cucumber (Cucumis sativus) plants. Journal of Radioanalytical and Nuclear Chemistry 273(3): 763-766, 2007