Studies on comparison on the yield, the quality and the capsaicin of hot pepper strains

1986

A:PS

The purpose of this study was to compare the difference of the yield, the quality and the capsaicin content among the 14 strains which were introduced from AVRDC in 1983. The results showed that the average yield of 672Hungarian Wax strain was the highest which increased by 2% to compare with the check variety (Pai-Shang). As for the comparision of capsaicin content among 14 strains, the results indicated that the strain of Bulam House pepper was highest with amount of 0.26%, the other two strains of Early Spring Green and Hong I1 pum were contented of 0.21% and 0.16%, respectively. The range of capsaicin content showed from 0.05% to 0.26%. However, high capsaicin content in general is a heavy pungent variety so that the above mentioned strains can be considered as good varieties in terms of high capsaicin content. [AS]

Ser.4:35-39, REPORTS OF VEGETABLE CROPS IMPROVEMENT

Research > Published Articles