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Le piment: une plante de la famille des solanacées aux qualités exceptionnelles
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ISBN10: 6630495802
ISBN13: 9786630495805
Publisher: Editions Notre Savoir
Pages: 132
Weight: 0.41
Height: 0.31 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9786630495805
Publisher: Editions Notre Savoir
Pages: 132
Weight: 0.41
Height: 0.31 Width: 6.00 Depth: 9.00
Language: French
Le piment (Capsicum annuum L.) est l'une des principales cultures commerciales, cultivé à la fois comme légume et comme épice. Depuis quelques années, il s'est imposé comme une culture industrielle. La couleur rouge du piment est principalement due à la résine oléagineuse; celle-ci apporte saveur et couleur aux industries de transformation, sert de colorant naturel à l'industrie cosmétique et fournit des ingrédients pharmaceutiques à l'industrie du médicament. Outre la couleur, la piquant est un autre attribut qualitatif du fruit du piment. C'est la capsaïcine qui détermine ce piquant. L'extrait de capsaïcine est principalement utilisé comme ingrédient majeur dans l'industrie pharmaceutique pour la fabrication de pommades analgésiques. Cet ouvrage met l'accent sur la sélection du matériel génétique du piment, des lignées consanguines et des hybrides à CMS (développés et évalués) en fonction de leurs caractéristiques de qualité et de rendement, afin d'identifier les lignées/hybrides présentant une faible piquant et une forte teneur en couleur, et inversement, ce qui permet d'évaluer directement leur potentiel pour l'extraction de capsaïcine et d'oléorésine. L'évaluation du matériel génétique du piment en termes de teneur en acide ascorbique ouvre la voie à de futurs objectifs de sélection axés sur la qualité.
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