A comparison of some chemical compounds in the fruit of sweet and hot pepper (Capsicum annuum L.).
2002
Buczkowska, H. | Najda, A. (Lublin Agricultural University , (Poland). Dept. of Vegetable Crops and Medicinal Plants)
In the present research work the content of fresh matter, L-ascorbic acid, and total sugars in mature fruit of three cultivars of sweet pepper (Roberta F1, Maja F1, Lucy F1) and of hot pepper (Bronowicka Ostra, Cyklon, and Orkan) cultivated in the field during 1998-00 were compared. It was proved that hot pepper fruit contained more dry matter (13.8 percent on average) than sweet pepper fruit (10.2 percent on average). Sweet pepper cultivars (9.2-11.5 percent) as well as hot pepper cultivars (13.0-14.7 percent) differed in dry matter content. Slightly more vitamin C was found in hot pepper fruit (214.5 mgpercent on average) than in sweet pepper (187.6 mgpercent on average). The effect of cultivars on this compound content was found in hot pepper. Significantly more total sugars were found in hot pepper fruit (6.84 percent fresh matter on average) than in sweet pepper (4.14 percent fresh matter on average)
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