7187379870

Research & Reviews in BioSciences
ISSN 0974-7532

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Bell Pepper

The bell pepper (otherwise called sweet pepper, pepper or capsicum/ˈkæpsɪkÉ™m/) is the product of plants in the Grossum cultivar gathering of the species Capsicum annuum. Cultivars of the plant produce natural products in various hues, including red, yellow, orange, green, white, and purple. Bell peppers are once in a while assembled with less sharp pepper assortments as "sweet peppers". While they are organic products—organically named berries—they are generally utilized as a vegetable fixing or side dish. Peppers are local to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and afterward spread through Europe and Asia. The mellow bell pepper cultivar was created during the 1920s, in Szeged, Hungary.[4] Preferred developing conditions for bell peppers incorporate warm, damp soil in a temperature scope of 21 to 29 °C (70 to 84 °F).

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Research & Reviews in BioSciences received 627 citations as per Google Scholar report

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