A comparative study on yield and quality properties of some pepper cultivars for processing
2005
Duzyaman, E. | Duman, I.
In the past few years, pepper production in Turkey has been enriched with the inclusion of several new pepper cultivars suitable for various types of processing. Today the pepper products include pepper paste, pickling, roasting, cubic cut pepper pieces and hot sauces. A total of 17 different processing pepper cultivars were comparatively evaluated for their fruit yield, plant development and quality properties. Yields among cultivars used for the similar purposes were comparatively presented to make cultivar selection more comprehensive. Yield of 'California Wonder' and 'Kapia' appears to be highest, both c.v.'s with large fruits, whereas the lowest yields were obtained from the c.v.'s 'Biberiye', which had the smallest fruits. Maturity index was the same for most c.v.'s, while it was higher for Kapia, California Wonder and Biberiye, suggesting earlier harwest for those cultivars. C.v.'s Biberiye, Yunan, burun, Jalapeno 105, Kale, Topepo and Kapia were especially suggested for fresh consumption due to high levels of vitamine C content
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
