Capsaicin and ascorbic acid content of chilli as influenced by cultural practices

2001

A:PS

The effects of irrigation (40, 60 and 80% drip irrigation and surface irrigation at 0.7 IW/CPE), mulching with black polyethylene sheet and N rate (75, 100 and 125 kg/ha) on the capsaicin and ascorbic acid contents of chilli (Capsicum annuum) cv. Jwala fruits at the maturity stage (green or red) were studied in Gujarat, India from October 1995 to May 1996. The ascorbic acid content on a dry weight basis was significantly higher with surface irrigation (781.34 mg/100 g), without mulch (752.93 mg/100 g) and 125 kg N/ha (784.11 mg/100 g) at the green maturity stage (858.30 mg/100 g). On the other hand, higher capsaicin content was obtained with surface irrigation (0.86 mg/g), without mulch (0.82 mg/g) and 125 kg N/ha (0.82 mg/g) at the red maturity stage (0.99 mg/g).

no.20:19-22, CAPSICUM & EGGPLANT NEWSLETTER

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