Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.

Detalhes bibliográficos
Autor(a) principal: ASIIMWE, S.
Data de Publicação: 2021
Outros Autores: M. OCHWO-SSEMAKULA., SSEKKADDE, P., RIBEIRO, C. S. da C., J. KARUNGI.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133389
https://doi.org/10.31421/ijhs/27/2021/8345
Resumo: Twenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in Uganda
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spelling Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.Capsicum spAscorbic acidHot peppersTotal soluble solidsTwenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in UgandaS. ASIIMWE., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; OCHWO-SSEMAKULA, M., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; P. SSEKKADDE., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; CLAUDIA SILVA DA COSTA RIBEIRO, CNPH; KARUNGI, J., School of Agricultural Sciences, Makerere University, Kampala, Uganda.ASIIMWE, S.M. OCHWO-SSEMAKULA.SSEKKADDE, P.RIBEIRO, C. S. da C.J. KARUNGI.2021-08-10T14:00:42Z2021-08-10T14:00:42Z2021-08-102021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleInternational Journal of Horticultural Science, v. 27, p. 33-39, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133389https://doi.org/10.31421/ijhs/27/2021/8345enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-08-10T14:00:51Zoai:www.alice.cnptia.embrapa.br:doc/1133389Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-08-10T14:00:51falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-08-10T14:00:51Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
title Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
spellingShingle Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
ASIIMWE, S.
Capsicum sp
Ascorbic acid
Hot peppers
Total soluble solids
title_short Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
title_full Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
title_fullStr Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
title_full_unstemmed Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
title_sort Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.
author ASIIMWE, S.
author_facet ASIIMWE, S.
M. OCHWO-SSEMAKULA.
SSEKKADDE, P.
RIBEIRO, C. S. da C.
J. KARUNGI.
author_role author
author2 M. OCHWO-SSEMAKULA.
SSEKKADDE, P.
RIBEIRO, C. S. da C.
J. KARUNGI.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv S. ASIIMWE., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; OCHWO-SSEMAKULA, M., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; P. SSEKKADDE., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; CLAUDIA SILVA DA COSTA RIBEIRO, CNPH; KARUNGI, J., School of Agricultural Sciences, Makerere University, Kampala, Uganda.
dc.contributor.author.fl_str_mv ASIIMWE, S.
M. OCHWO-SSEMAKULA.
SSEKKADDE, P.
RIBEIRO, C. S. da C.
J. KARUNGI.
dc.subject.por.fl_str_mv Capsicum sp
Ascorbic acid
Hot peppers
Total soluble solids
topic Capsicum sp
Ascorbic acid
Hot peppers
Total soluble solids
description Twenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in Uganda
publishDate 2021
dc.date.none.fl_str_mv 2021-08-10T14:00:42Z
2021-08-10T14:00:42Z
2021-08-10
2021
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv International Journal of Horticultural Science, v. 27, p. 33-39, 2021.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133389
https://doi.org/10.31421/ijhs/27/2021/8345
identifier_str_mv International Journal of Horticultural Science, v. 27, p. 33-39, 2021.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133389
https://doi.org/10.31421/ijhs/27/2021/8345
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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