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| Registros recuperados : 162 | |
| 22. |  | RIBEIRO, C. S. da C.; SOUZA, O. de B.; KICH, A.; REIFSCHNEIDER, F. J. B. Lançamento de três cultivares de pimenta do tipo Jalapeño pela Embrapa Hortaliças. Horticultura Brasileira, Brasília, v. 21, n. 2, jul. 2003. Suplemento 2. Trabalho apresentado no 43º Congresso Brasileiro de Olericultura, 2003. Publicado também como resumo em: Horticultura Brasileira, Brasília, v. 21, n. 2, p. 354, jul. 2003. Suplemento 1.| Biblioteca(s): Embrapa Hortaliças. |
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| 35. | | RIBEIRO, C. S. da C.; BRUNE, S.; REIFSCHNEIDER, F. J. B. ed. Cultivo da berinjela (Solanum melongena L.). Brasilia: EMBRAPA-CNPH, 1998. 23p. il. color. (EMBRAPA-CNPH. Instrucoes Tecnicas da Embrapa Hortalicas, 15). Autores: Alice M. Quezado Duval; Carlos Alberto Lopes, Claudia S. da C. Ribeiro, Felix H. Franca, Francisco J.B. Reifschneider, Geni L. Villas Boas, Gilmar P. Henz, Henoque Ribeiro da Silva, Nirlene Junqueira Vilela, Nozomu Makishima,...| Biblioteca(s): Embrapa Amapá; Embrapa Amazônia Ocidental; Embrapa Hortaliças; Embrapa Roraima; Embrapa Unidades Centrais. |
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| 37. | | RIBEIRO, C. S. da C.; SOUZA, O. B. de; LOPES, D.; REIFSCHNEIDER, F. J. B. Capsicum breeding at the Embrapa's National Research Center for Vegetable Crops, Brazil. In: INTERNATIONAL PEPPER CONFERENCE, 16., 2002, Tampico, Mexico. [ Proceedings...]. Tampico: International Pepper Institute, 2002. Não paginado.| Biblioteca(s): Embrapa Hortaliças. |
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| 38. | | RIBEIRO, C. S. da C.; BOITEUX, L. S.; AMARO, G. B.; REIFSCHNEIDER, F. J. B. Capsicum breeding at Embrapa Vegetable Crops, Brasília, Brazil. In: INTERNATIONAL PEPPER CONFERENCE, 19., 2008, Atlantic City, New Jersey. [ Proceedings...]. Tampico: International Pepper Institute, 2008. p.19-20| Biblioteca(s): Embrapa Hortaliças. |
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| 39. | | CARVALHO, S. I. C. de; RIBEIRO, C. S. da C.; PORTO, I. da S. Característica agronômicas e industrial de pimentas Capsicum spp. do programa de melhoramento da Embrapa Hortaliças. Horticultura Brasileira, Brasília, DF, v. 24, n. 1, jul. 2006. Suplemento 1. Resumo 221. Trabalho apresentado no 46. Congresso Brasileiro de Olericultura, Goiânia, 2006. Publicado também como resumo expandido na Horticultura Brasileira, Brasília, DF, v. 24, n. 2, p. 873, jul. 2006. Suplemento 2. CD-ROM.| Biblioteca(s): Embrapa Hortaliças. |
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| Registros recuperados : 162 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Hortaliças. |
|
Data corrente: |
10/08/2021 |
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Data da última atualização: |
12/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
ASIIMWE, S.; M. OCHWO-SSEMAKULA.; SSEKKADDE, P.; RIBEIRO, C. S. da C.; J. KARUNGI. |
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Afiliação: |
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. |
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Título: |
Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
International Journal of Horticultural Science, v. 27, p. 33-39, 2021. |
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DOI: |
https://doi.org/10.31421/ijhs/27/2021/8345 |
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Idioma: |
Inglês |
|
Conteúdo: |
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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Thesagro: |
Capsicum sp. |
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Thesaurus NAL: |
Ascorbic acid; Hot peppers; Total soluble solids. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224988/1/Asiimwe-et-al.-pepper.pdf
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|
Marc: |
LEADER 02041naa a2200229 a 4500
001 2133389
005 2021-08-12
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.31421/ijhs/27/2021/8345$2DOI
100 1 $aASIIMWE, S.
245 $aNutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.$h[electronic resource]
260 $c2021
520 $aTwenty-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
650 $aAscorbic acid
650 $aHot peppers
650 $aTotal soluble solids
650 $aCapsicum sp
700 1 $aM. OCHWO-SSEMAKULA.
700 1 $aSSEKKADDE, P.
700 1 $aRIBEIRO, C. S. da C.
700 1 $aJ. KARUNGI.
773 $tInternational Journal of Horticultural Science$gv. 27, p. 33-39, 2021.
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Embrapa Hortaliças (CNPH) |
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