|
|
Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
10/08/2021 |
Data da última atualização: |
12/08/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ASIIMWE, S.; M. OCHWO-SSEMAKULA.; SSEKKADDE, P.; RIBEIRO, C. S. da C.; J. KARUNGI. |
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. |
Título: |
Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
International Journal of Horticultural Science, v. 27, p. 33-39, 2021. |
DOI: |
https://doi.org/10.31421/ijhs/27/2021/8345 |
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 |
Thesagro: |
Capsicum sp. |
Thesaurus Nal: |
Ascorbic acid; Hot peppers; Total soluble solids. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224988/1/Asiimwe-et-al.-pepper.pdf
|
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.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Hortaliças (CNPH) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registros recuperados : 1 | |
Registros recuperados : 1 | |
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|