Varietal variation in some important chemical constituents in chilli (Capsicum annuum L.) fruits

Varietal variation in some important chemical constituents in chilli (Capsicum annuum L.) fruits

1980

A:PS

Twenty four genotypes of chilli consisting of fiteen varieties and nine lines in advanced generation were analysed for dry matter, ascorbic acid, oleoresin, total extractable colour, capsaicin, total alcoholic extract, crude fibre and % ash (total and acid-insoluble). The maximum dry matter content was found in the lines S-10-3-1-1-1 and S-10-3-1-1-2. The variety Pant C-1 contained maximum quantity of ascorbic acid while the genotypes G-4, 76 196-2-1-1 and K-2 contained maximum oleoresin, colouring matter and capsaicin content. Genotypes S-1-6-3-1-1, Kalyanpur Chaman and Pusa Jwala were found to contain low fibre content (20%). The variety 118-2-1, having the maximum percentage of alcoholic extract, with low pungency, high ascorbic acid and dry matter content has much promise for being used as salad. [AS]

v.7(1):48-54, VEGETABLE SCIENCE

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