COMPARATIVE STUDY OF SOME NEW HOT PEPPER "Capsicum annuum L," CULTIVARS IN EGYPT | ||
| Journal of Plant Production | ||
| Article 18, Volume 28, Issue 2, February 2003, Pages 995-1004 PDF (7.93 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jpp.2003.242447 | ||
| Author | ||
| Mahassen M. A. Sidky, | ||
| Medicinal and Aromatic Plant Research Department, Horticulture Research Institute, Agricultural Research Center, Dokky, Cairo, Egypt. | ||
| Abstract | ||
| The present study was carried out during two successive seasons of 1999- 2000 and 2000-2001. to compare between four cultivars of hoi pepper (Capsicum annuum L.), viz. Bohemian, Cherry. Long-Red Cayenne. and Anaheim. The plants were grown in loamy-sand soil in a greenhouse under drip irrigation system in the Experimental Farm of the Desert Development Center, American University in Cairo (DOC, AUC) in Sadat City. The obtainod results showed that cv. Bohemian was the least in vegetative growth, however, with more branches. It produced more fruits number but less fruit weight due to the size of the fruits in comparison to other cultivars. This cultivar could be cultivated at higher planting density to compensate the lower yield per unit area. Fruits of this curuvar cnaractertzed with minimum seed numberlfruit and flesh thickness that may facilitate the dehydration process of this type. They also dominated over the other cultivars regarding their contents of N, P, K, Fe, Mg, Ca, and vitamin C that make this cultivar preferable from the nutritional point of view. Also, this CtJltivar had the highest pungent content, it contained 1.70 to 1_86 % of total capsaicinoids, and it might be preferable for the purpose of food and pharmaceutical preparalions~ The cultivars Cherry, Long-Red Cayenne and Anaheim showed total ~psaicil'lOids contents ranging between 0.52 and 1.26%. but much higher yield of fruits. The prodUQtlvity and the pungency may affect the proper use of the studied varieties for culinary, food processing, or pharmaceutical industty. | ||
| Keywords | ||
| Evaluation. Capsicum; Pepper; Capsaicinoids. Varieties. and Cullivars | ||
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