Articles
MORPHOLOGY AND QUALITY OF HOT PEPPERS CAPSICUM CHINENSE JARQ.
Article number
864_28
Pages
215 – 218
Language
English
Abstract
Hot peppers C. chinense are grown in several regions of Brazil; however, their potential for paprika production is still undetermined by the food industry.
A high content of dry weight, total soluble solids and extractable color are important characteristics for the yield in dry processed products.
The goal of this work was to identify accesses of C. chinense, from the Federal University of Viçosa Vegetable Germplasm Bank (BGH), which have the potential for paprika production.
Vine ripe fruits were harvested and analyzed for dry weight content, total soluble solids, thickness of pericarp and extractable color.
There were significant differences among the accesses for the above characteristics analyzed by Scott Knott test at 5% probability.
The percentage of fruit dry weight ranged from 8.5 to 19.2% and total soluble solids from 4.9 to 10.2%. The thickness of the pericarp varied from 1.57 to 2.79 mm and color intensity from 94.3 to 546.5 ASTA units.
There was positive correlation between dry weight content and total soluble solids (r = 0.56) and a negative correlation between pericarp thickness and dry weight content (r = -0.66). The genotypes evaluated had high genetic diversity and potential to fulfill the industry requirements.
A high content of dry weight, total soluble solids and extractable color are important characteristics for the yield in dry processed products.
The goal of this work was to identify accesses of C. chinense, from the Federal University of Viçosa Vegetable Germplasm Bank (BGH), which have the potential for paprika production.
Vine ripe fruits were harvested and analyzed for dry weight content, total soluble solids, thickness of pericarp and extractable color.
There were significant differences among the accesses for the above characteristics analyzed by Scott Knott test at 5% probability.
The percentage of fruit dry weight ranged from 8.5 to 19.2% and total soluble solids from 4.9 to 10.2%. The thickness of the pericarp varied from 1.57 to 2.79 mm and color intensity from 94.3 to 546.5 ASTA units.
There was positive correlation between dry weight content and total soluble solids (r = 0.56) and a negative correlation between pericarp thickness and dry weight content (r = -0.66). The genotypes evaluated had high genetic diversity and potential to fulfill the industry requirements.
Authors
S.D. Lannes, J. Valentim, I.N. Barbosa, S. de C. Campos, F.L. Finger
Keywords
paprika, total soluble solids, extractable color
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