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Articles

VARIABILITY IN QUALITY COMPONENTS OF RILS IN CHILLI (CAPSICUM ANNUUM L.)

Article number

830_24

Pages

179 – 182

Language

English

Abstract

Thirty chilli (Capsicum annuum L.) RILs (recombinant inbred lines) families were originated from a cross between California Wonder (non-pungent) and LCA-235 (pungent), screened for quality traits capsaicin, oleoresin, extractable colour and colour value.
The analyses of variance revealed significant differences between the genotypes for all the quality traits analyzed.
Significant variations were recorded for all the parameters in the tested RILs families.
The capsaicin content ranged from 0.05 to 0.34%, whereas the oleoresin content ranged from 7.60 to 14.20%. Extractable colour (the standard measurement of colour in the spice industry) ranged from 54.94324.48 ASTA (American Spice Trade Association). The colour value ranged from 23430 to 132330 c.u.

Publication

IV Balkan Symposium on Vegetables and Potatoes

Authors

J. Pandey, J. Singh, A. Verma, A.K. Singh, M. Rai, A.K. Pandey, S. Kumar

Keywords

chilli (RILs), capsaicin, oleoresin and extractable colour

Full text

https://doi.org/10.17660/ActaHortic.2009.830.24

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S.M. Vuković | D.V. Inđić | V.P. Bursić | D.B. Šunjka

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TH. Nasto | A. Balliu | N. Zeka

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103. GENETIC RESOURCES OF EDIBLE GRAIN LEGUMES IN SERBIA