AGRIS

Date entered:20030820
Last modified:20030922
Team:kg
ARN:PL2003001715
Record status:C
Bibl. level:AS
Type of publication:J
Literary ind.:E
English title:A comparison of some chemical compounds in the fruit of sweet and hot pepper (Capsicum annuum L.).
Languages:(En)
Authors:Buczkowska, H. Najda, A. (Lublin Agricultural University , (Poland). Dept. of Vegetable Crops and Medicinal Plants)
Summary:Summaries (En, Pl)
Notes:1 fig., 1 table; 11 ref.
Serial title:Folia Horticulturae (Poland)
ISSN:0867-1761
Date od publ.-S:(2002)
Collation-S:v. 14(2) p. 59-67
Prim.subj.categ.:Q04-Food composition
Descriptors - En:SWEET PEPPERS; CHILLIES; CAPSICUM ANNUUM; VARIETIES; SPICES; DRY MATTER CONTENT; ASCORBIC ACID; SUGARS;
Descriptors - Fr:PIMENT DOUX; PIMENT FORT; CAPSICUM ANNUUM; VARIETE; EPICE; TENEUR EN MATIERE SECHE; ACIDE ASCORBIQUE; SUCRES;
Descriptors - Sp:CHILI DULCE; GUINDILLA; CAPSICUM ANNUUM; VARIEDADES; ESPECIAS; CONTENIDO DE MATERIA SECA; ACIDO ASCORBICO; AZUCARES;
Abstract:In the present research work the content of fresh matter, L-ascorbic acid, and total sugars in mature fruit of three cultivars of sweet pepper (Roberta F1, Maja F1, Lucy F1) and of hot pepper (Bronowicka Ostra, Cyklon, and Orkan) cultivated in the field during 1998-00 were compared. It was proved that hot pepper fruit contained more dry matter (13.8 percent on average) than sweet pepper fruit (10.2 percent on average). Sweet pepper cultivars (9.2-11.5 percent) as well as hot pepper cultivars (13.0-14.7 percent) differed in dry matter content. Slightly more vitamin C was found in hot pepper fruit (214.5 mgpercent on average) than in sweet pepper (187.6 mgpercent on average). The effect of cultivars on this compound content was found in hot pepper. Significantly more total sugars were found in hot pepper fruit (6.84 percent fresh matter on average) than in sweet pepper (4.14 percent fresh matter on average)
MFN:000115