Evaluation of existing and new insecticides including spirotetramat and pyridalyl to control Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae) on peppers in Queensland.

Insecticides are used by growers to control Frankliniella occidentalis (western flower thrips) in Australian vegetable crops. However, limited information was available on the efficacy of some insecticides used against F. occidentalis and data on new insecticides that could be included in a resistance management program were required. The efficacy of 16 insecticides in controlling F. occidentalis was tested in four small plot trials in chillies and capsicums. Spinosad, fipronil and methamidophos were effective against adults and larvae. Spirotetramat had no efficacy against adults but was very effective against larvae. Pyridalyl was moderately effective against larvae. Methidathion showed limited effectiveness. Abamectin, amorphous silica, bifenthrin, chlorpyrifos, dimethoate, emamectin benzoate, endosulfan, imidacloprid, methomyl and insecticidal soap were not effective. Laboratory bioassays on F. occidentalis collected from the field trials showed resistance to bifenthrin but not to the other insecticides tested. The trials demonstrated that some insecticides permitted for use against F. occidentalis are not effective and identified a number of insecticides, including the new ones spirotetramat and pyridalyl, that are effective and that could be used to manage the pest within a resistance management program.

Agency or Dependency?: The Mixed Peppers Theatre Arts Training Project for young people with disabilities

This article provides a reflection on my past practice as Creative Director of The Mixed Peppers Theatre Arts Training Programme. Drawing upon discourses of Disability Studies it considers how this ostensibly emancipatory project that sought to provide access to theatre activity for young people with physical disabilities living in Northern Ireland was flawed, and was eventually disbanded, partly due to a failure on the part of its non-disabled leadership to address imbalances of power in its relationship with its young disabled constituency. The article is framed within a survey of recent debates that focus upon the historical lack of a sustained, indigenous, disability-led theatre activity in Northern Ireland and the recent efforts by non-disabled professional arts practitioners to establish such activity in the region. It offers, as an exemplar to current discussion, an analysis of how the choice and agency of the young members of The Mixed Peppers were compromised by the well-meaning but potentially oppressive practices of its leadership. It questions whether the project was unduly influenced by parental desire to see their disabled children `normalized' in a high-profile theatrical production. Finally, it considers how The Mixed Peppers' institutional situation, as a project controlled and administered by a disability charity, was implicated in the premature demise of the initiative.

Accumulation of nutrients in sweet peppers cultivated in coconut fiber

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Alterations in levels of NPK, electrical conductivity and pH of substrate, in cultivation of peppers

The objective of this work was to evaluate the chemical alterations of the substrate in the cultivation of pepper in coconut husk fiber, in a protected environment. Initially, 160 pepper plants ('Eppo') were divided into four blocks, where two pots per block were analyzed every 21 days after transplanting. The cultivation of pepper was carried out in plastic pots of 13 L, containing coconut husk fiber, and placed in double rows with a spacing of 0.5×0.8 m between single rows and 1.10 m between double rows. After removal of the plants from the pots, individual samples of substrate (approximately 1 L) were collected from each pot and dried at ambient temperature. Electrical conductivity (EC), pH, and levels of NH4 +-N, NO3 -, P and K were determined for all periods of the cultivation. These analyses were performed using the method of extraction 1:1.5 v/v. For the conditions which the experiment was conducted, there was an increase in substrate EC, as well as in the levels of nitrogen, phosphorus and potassium.

Chemical alterations of substrate in the cultivation of peppers

The objective of this study was to evaluate the chemical alterations of the substrate in the cultivation of peppers grown in coconut husk fiber, in a protected environment. Initially, 160 pepper plants ('Eppo') were divided into four blocks, where two pots per block were analyzed every 21 days after transplanting. The cultivation of pepper was carried out in plastic pots of 13 L, containing coconut husk fiber, and placed in double rows with a spacing of 0.5×0.8 m between single rows and 1.10 m between double rows. After removal of the plants from the pots, individual samples of substrate (approximately 1 L) were collected from each pot and dried at ambient temperature. The levels of Ca, Mg, S, Cl, Na, B, Fe, Mn, Cu and Zn were determined for all periods of the cultivation. These analyses were performed using the method of extraction 1:1.5 v/v. There was an increase in the levels of all the nutrients evaluated. Further studies should be conducted to develop a better nutrient solution.

Influence of Osmotic Dehydration on Ascorbic Acid Loss in Pickled Dry Peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 degrees C. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Industry-peppers harvest mechanization.

Production of peppers for deshidration (paprika) and for extraction of natural colorants is of great importance in some Mediterranean irrigation areas. In the area of Badajoz (Spain) traditional production, handling and postharvest systems are no longer feasible, although a very good quality and potential market exist for this product. All aspects of mechanized production and handling have been addressed: direct seeding and transplanting, cultivation systems and mechanical harvesting are searched to be adopted in a new production system. A study of size, shape and fruiting pattern of the new varieties was performed. A feasibility study of mechanized harvesting was also made. Results of field testing of different types of harvesters and performance of existing picking heads are presented, some of which yield a feasible solution for the growers of industry peppers in the area. The design, construction and field testing results of a new picking head based on the double-helix principle is presented.

Drying Peppers: Technolocy and Properties

The peppers can be very diverse, from sweet to hot peppers, varying in shape, in colour, in properties and usages. While some are eaten in the fresh state, many of them undergo a drying process to be preserved for a longer time and to increase availability and convenience. Hence, after harvesting, in many cases a drying operation is involved, and the present chapter aims to address this operation, of pivotal importance. In ancient times, the drying of foods in general and peppers in particular was done by exposure to the solar radiation. However, despite its cheapness and easiness, this process involved many drawbacks, like long drying times, probability of adverse atmospheric conditions and contaminations of the product. Hence, nowadays its usage is reduced. The most popular industrial drying method is the hot air convective drying. However, the high temperatures to which the product is exposed can cause changes in the composition and nutritional value as well as in the physical properties or organoleptic quality of the products. Other alternative methods can be used, but sometimes they are more expensive or more time consuming, such as is the case of freeze drying. Still, this last also has visible advantages from the quality point of view, minimizing the changes in texture, colour, flavour or nutrients. The knowledge of adequate drying operating conditions allows the optimization of the product characteristics, and hence to know the drying kinetics or the isotherms is fundamental to properly design the most adequate drying processes, and therefore preserve the organoleptic characteristics as well as the bioactive compounds present.

Market diseases of fruits and vegetables : tomatoes, peppers, eggplants /

Contribution from Bureau of Plant Industry.

What’s in a name : Is there a right to terminate a contract for purchase of a unit if the name changes?

The significance of the proposed name of a building to buyers of units off the plan has received recent attention in Queensland and the ACT with differing results. In Gough v South Sky Investments Pty Ltd the Queensland Court of Appeal concluded that the name of the building was not an essential term of the contract and rejected a claim by a number of buyers to terminate their contracts because of the change of name from Oracle to Peppers. In contrast, Rares J in the Federal Court decision of Madison Constructions Pty Ltd v Empire Building Group (ACT) Pty Ltd considered that the name of the building in a proposed development could potentially form the basis of misleading conduct about the association of the seller with a particular development corporation.