Fruit yield, and ascorbic acid and capsaicinoid contents in the fruit of intervarietal hybrids of Capsicum annuum L
1997
Jo, M.H. (Okayama Univ. (Japan). Faculty of Agriculture) | Yamamoto, M. | Matsubara, S. | Murakami, K.
The fruit yield and ascorbic acid (AscA) and capsaicinoid contents of F1 hybrids between Capsicum annuum L. "California Wonder", four Japanese native cultivars, and five Korean F1 cultivars were evaluated and the results compared with parental cultivars. The yields of F1 hybrids between the Japanese cultivars were higher than those of the parental cultivars, especially those of "California Wonder". AscA content in the fruit flesh increased for 4 to 5 weeks, but decreased at 8 weeks after flowering. In all cultivars, AscA content, which differed little, gradually increased until september, and decreased in October. The AscA content in the fruit flesh was three times that of the placenta. The capsaicinoid content was higher in the placenta than in the flesh of fruit. Fruits of 5 cultivars including "Yatsufusa" were most pungent, with capsaicinoid content exceeding 100 mg/100gDW, whereas "California Wonder" and "Fushimi Amanaga" contained trace amounts. The content of capsaicinoids in F1 hybrids varied with reciprocal crossing. Red mature fruits had lower capsaicinoid contents than did green immature ones. The capsaicinoid contents also varied with the stage of development of the fruit, being low in the first week after flowering, rapidly increasing in the second to the third week, reaching a peak at the fifth week, and declining thereafter
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