Ascorbic Acid Contents in Chili Peppers (Capsicum L.)
AbstractThe genus Capsicum commonly known as chili pepper is a major spice crop and is almost cosmopolitan in distribution. The nutritive value of chili pepper is largely determined by ascorbic acid content. The fruits at five ripening stages viz., (M1, M2, M3, M4 and M5) from seventeen cultivars of Capsicum annuum L and one cultivar of Capsicum frutescens L were analyzed for ascorbic acid content. Among eighteen genotypes the C. annuum var. IC: 119262(CA2) showed higher ascorbic acid content (mg/100g) FW i.e., 208.00.68 (M1), 231.00.66 (M2), 280.00.31 (M3), 253.00.34 (M4) and 173.70.27 (M5). The study revealed that the gradual increase in ascorbic acid content from green to red and subsequently declined in the lateral stages (red partially dried and red fully dried fruits). The variability of ascorbic acid content in the genotypes suggests that these selected genotypes may be use full as parents in hybridization programs to produce fruits with good nutritional values.
Distribution - Permissions - Copyright
Papers published in Notulae Scientia Biologicae are Open-Access, distributed under the terms and conditions of the Creative Commons Attribution License.
© Articles by the authors; licensee SHST, Cluj-Napoca, Romania. The journal allow the author(s) to hold the copyright/to retain publishing rights without restriction.
Open Access Journal - the journal offers free, immediate, and unrestricted access to peer-reviewed research and scholarly work, due SHST supports to increase the visibility, accessibility and reputation of the researchers, regardless of geography and their budgets. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.