About the book
Capsicum is one of the globally important vegetables. Diverse cultivars and native genotypes of Capsicum are cultivated in different parts of the world as staple vegetables, well-known spices in various cuisines, source of bioactive compounds that are immunomodulatory and anti-inflammatory, traditional medicine, components of cosmetics, and biopesticide. Capsicums are diverse in genotypes, colors, shapes, sizes, aromas, tastes, olfactory heat, and flavonoid contents. These attributes make Capsicum a trendy and profitable crop worldwide. Because of its beneficial properties, industrial importance, and economic contribution, the global Capsicum market is steadily increasing.
This book written by prominent scholars, researchers, and scientists provides updates and new perspectives on Capsicum biology, origin, taxonomy, germplasm characteristics, biochemistry, chemosystematics, toxicology, genetics, genomics, breeding, cultural practices, management, indigenous knowledge, responses to biotic and abiotic stresses, resistance and tolerance to pathogens, processing, utilization, industry, and global markets. This inclusive book on Capsicum is an indispensable reference material to students, researchers, academicians, culinary enthusiasts, policymakers, and stakeholders involved in Capsicum utilization, processing, development, research, and instruction.