Re: [escepticos] Hector y la acupuntura.Era Formulario de Inmigracion

[Marmitako <oswaldo@...>]

"Jose M. Bello Dieguez" wrote:

> 
> ¡Ay mi memoria...! No quiero mentir si digo que me suena que hace unos años
> la Diputación de Lugo publicó un libro que era la tesis doctoral de alguien
> sobre el pimiento de Padrón. Me suena que ese libro llegó al museo como
> obsequio institucional; lo malo es que cuando nos llegan cosas así, de
> escasa relación con la arqueología o la historia, los enviamos a otras
> bibliotecas mejor relacionadas con el asunto.


Pues me habeis pillao en plena busqueda bibliografica y no he podido
resistir probar la palabra padron.....He aqui unos cuantos trabajos
sobre los susodichos pimientos (incluyo abstracts de los que tratan de
su "picantez":

Record 1 of 9 in FSTA Current 1990-1999/06

AN: 1998-10-T0706
TI: Effects of mineral fertilizer supplementation on fruit development
and pungency in Padron peppers.
AU: Estrada-B; Pomar-F; Diaz-J; Merino-F; Bernal-MA
PY: 1998
SO: Journal-of-Horticultural-Science-&-Biotechnology; 73 (4) 493-497, 23
ref.
AB: Padron pepper plants (Capsicum annuum L. var. annuum) were subjected
to 2 fertilizer regimes to test their effects on the development pattern
of the fruits, soluble phenolics, lignin content and pungency level as
the fruit matures. The fertilization regime seemed to have no definite
influence on the pattern of development. The soluble phenolic and lignin
contents in the pepper fruits of control plants (without mineral
supplementation) were found to be higher than those of mineral
supplemented plants. Finally, mineral supplementation favourably
affected the pungency of fruits, with a great increase in the
capsaicinoid contents. This fertilization regime may alter the balance
of the competition between capsaicinoid biosynthesis and the
accumulation of lignin-like substances in the cell walls. The nature of
the interrelationships between fruit development, mineral
supplementation and pungency level are considered.



Record 2 of 9 in FSTA Current 1990-1999/06

AN: 1998-10-J2281
TI: Effects of freezing and freeze drying on the fatty acid contents of
Padron type peppers.
AU: Gonzalez--Castro-MJ; Oruna-Concha-MJ; Lopez-Hernandez-J;
Simal-Lozano-J
PY: 1997
SO: Deutsche-Lebensmittel-Rundschau; 93 (12) 390-392, 10 ref.



Record 3 of 9 in FSTA Current 1990-1999/06

AN: 1998-07-J1618
TI: Monitoring of the vitamin C content of frozen green beans and Padron
peppers by HPLC.
AU: Oruna-Concha-MJ; Gonzalez-Castro-MJ; Lopez-Hernandez-J;
Simal-Lozano-J
PY: 1998
SO: Journal-of-the-Science-of-Food-and-Agriculture; 76 (3) 477-480, 25
ref.




Record 4 of 9 in FSTA Current 1990-1999/06

AN: 1998-04-J0915
TI: Effects of freezing on the pigment content in green beans and Padron
peppers.
AU: Oruna-Concha-MJ; Gonzalez-Castro-MJ; Lopez-Hernandez-J;
Simal-Lozano-J
PY: 1997
SO:
Zeitschrift-fuer-Lebensmittel-Untersuchung-und-Forschung-A/Food-Research-and-Technology;
205 (2) 148-152, 12 ref.



Record 5 of 9 in FSTA Current 1990-1999/06

AN: 1998-02-J0321
TI: Evolution of capsaicinoids in Capsicum annuum L. var. annuum cv.
Padron fruit at different growth stages.
AU: Estrada-B; Pomar-F; Diaz-J; Merino-F; Bernal-A
PY: 1997
SO: Capsicum-and-Eggplant-Newsletter; No. 16, 60-63, 6 ref.
AB: Changes in fruit size, wt. and colour (chlorophyll and carotenoids)
and in capsaicinoid accumulation were studied during ripening (14, 21,
28, 35 and 42 days after flowering (DAF)) of Capsicum annum L. var.
annuum cv. Padron. Results showed that Padron peppers from the first
harvest (14 DAF) were small and undeveloped. Fruit length and wt.
increased gradually reaching a max. 35 DAF. Chlorophyll content
increased until 28 DAF (15.07 mg/fruit) then decreased gradually.
Carotenoids content was low until 35 DAF (3.59 mg/fruit). Capsaicin and
dihydrocapsaicin were detected 14 DAF. Capsaicinoids increased
moderately, accumulating progressively until 35 DAF. Capsaicin was
always the major component with capsaicin/dihydrocapsaicin ratio between
1.36 and 1.71.



Record 6 of 9 in FSTA Current 1990-1999/06

AN: 97-11-J0087
TI: Effects of freezing on the organic acid content of frozen green
beans and Padron peppers.
AU: Gonzalez-Castro-MJ; Oruna-Concha-MJ; Lopez-Hernandez-J;
Simal-Lozano-J
PY: 1997
SO:
Zeitschrift-fuer-Lebensmittel-Untersuchung-und-Forschung-A/Food-Research-and-Technology;
204 (5) 365-368, 9 ref.

Record 7 of 9 in FSTA Current 1990-1999/06

AN: 97-08-J0194
TI: Chemical composition of Padron peppers (Capsicum annuum L.) grown in
Galicia (N.W. Spain).
AU: Lopez-Hernandez-J; Oruna-Concha-MJ; Simal-Lozano-J;
Vazquez-Blanco-ME; Gonzalez-Castro-MJ
PY: 1996
SO: Food-Chemistry; 57 (4) 557-559, 9 ref.



Record 8 of 9 in FSTA Current 1990-1999/06

AN: 97-05-J0096
TI: Evolution of sugar, starch, pectin and insoluble fibre contents in
frozen green beans and Padron peppers.
AU: Oruna-Concha-MJ; Gonzalez-Castro-MJ; Lopez-Hernandez-J;
Simal-Lozano-J
PY: 1996
SO: Deutsche-Lebensmittel-Rundschau; 92 (9) 278-281, 16 ref.



Record 9 of 9 in FSTA Current 1990-1999/06

AN: 90-05-J0189
TI: [Contribution of the sterol fraction to the identification of
peppers var. Padron.]
AU: Simal-Lozano-J; Creus-Vidal-JM; Paseiro-Losada-P; Fernandez-Muino-MA
PY: 1988
SO: Alimentaria-; No. 192, 37, 39-42, 5 ref.


	Salud y pimientos,

Marmi




P.padronando: personalmente prefiero los pimientos del piquillo. Tienen
mas substancia y, cuando rellenados de un buen revuelto de bacalao y/o
setas y/o txangurro y convenientemente rebozados y cubiertos con salsa,
no tienen punto de comparacion. Ninguna de las veces que he tenido el
placer de comer en Galicia tenian autenticos pimientos de Padron:
aparentemente nunca es temporada. He llegado incluso a pensar que son un
invento de la Xunta, como lo del Xacobeo. Personalmente pues, me quedo
con el pulpo que es mas cumplidor y mucho mas simpatico, sin ni siquiera
mencionar su mayor inteligencia.