The pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food
industry and in manufacture processing, either fermented or concentrated. The pepper fruit
is a rich source of bioactive compounds with antioxidant properties to which highly desirable
medicinal properties and health benefits have been attributed. The stability and
concentration of these bioactive compounds are affected by preharvest factors such as
cultivar, cultivation methods and fertilisation, grafting, shading, stage of maturity, and …

Chapter 1