Technological characteristics of fruit as an average of 25 soft-flesh Capsicum spp. genotypes



The research material used to evaluate the relationship between technological features of soft-flesh fruit involved the lines derived from the interspecific hybrid Capsicum frutescens L. x C. annuum L. The genotypes differed in their yielding, morphological features of fruit, technological efficiency and the content of capsaicinoids, which ranged from 20 to 770 and from 10 to 330, respectively, of capsaicin and dihydrocapsaicin in the pericarp, from 60 to 3870 and from 30 to 1550 in the puree produced as a result of mechanical separation of the soft tissue of the pericarp from the inedible parts (placenta, seeds, septa and the peel). There was found a negative correlation between the fruit average weight and length and the content of capsaicin in the pericarp and in the puree and for the capsaicinoids sum in the puree. The contents of the two compounds were positively correlated in each material researched, both when individual capsaicinoids were compared and when their sum was given.
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