Capsicum annuum var. glabriusculum: Revision history


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  • curprev 20:3620:36, 10 April 2023198.166.206.79 talk 11,579 bytes 0 →‎Fruit: The description of the heat levels of the various forms of the fruit was in reverse order - stating that the hottest works be those that are dried with the seeds removed. Removing the seeds reduces the heat. undo Tags: Mobile edit Mobile web edit

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  • curprev 22:0822:08, 3 March 2019217.147.41.235 talk 9,415 bytes 0 Changed 2,500,000 value obtained by a method that "yields a close estimation, but it is not as accurate as HPLC-DAD" (can be seen in the paper cited) to a maximum value of "1,628,524 ± 42,886" obtained using more accurate HPLC method. The value of 2.5 million SHU is obviously incorrect for a smooth-skinned pepper since only "superhot" peppers with a uneven skin mutation can come close to the 2 million SHU value. undo Tag: Visual edit

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