Changes in physicochemical attributes of sweet pepper (Capsicum annum L.) during fruit growth and development

Rahman, Md. Atiqur; Halim, G. M. A.; Chowdhury, Md. Golam Ferdous; Hossain, Mohammad Abul; Rahman, M. M.

doi:10.3329/bjar.v39i2.20446

Cited by 4 publications

(4 citation statements)

References 17 publications

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“…The pH ranged from 5.40 to 5.70 was found during harvesting from week 3 to week 7, which was not significantly different among harvesting times. Similar results were also found (5.71% to 5.79%) by Rahman et al [56], while Fox et al [59] reported that sweet pepper pH was not affected by different harvesting times, which ranged from 4.9 to 5.1.…”

Section: Sweet Peppersupporting

confidence: 84%

“…However, the maximum fruit weight of 150 g was obtained after week 7 of anthesis. Rahman et al [56] and Tadesse et al [44] reported that sweet pepper (cv. Domino) fruit fresh weight was linearly increased until eight weeks after anthesis.…”

Section: Sweet Peppermentioning

confidence: 99%

“…The increase in TSS of sweet pepper fruit with maturity is probably a result of increased hexose sugar accumulation during fruit ripening [56], as there is a close positive correlation between the rise in TSS and soluble sugars [58]. The results of the present experiment are in agreement with Rahman et al [56] and Tadesse et al [44], who found that the TSS of sweet pepper increased slightly from 3 to 5% and 5% to 6% during the period 2 to 6 weeks after anthesis, respectively. The changes in pH of sweet pepper fruits as a function of different harvesting times are shown in Figure 9.…”

Section: Sweet Peppermentioning

confidence: 99%

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Effect of Maturity Indices on Growth and Quality of High Value Vegetables

Quamruzzaman¹,

Islam²,

Akter³

et al. 2022

AJPS

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The study took place at Bangladesh Agricultural Research Institute's Olericulture Division's research farm from March 2021 to February 2022 (BARI). In a protected net house, we investigated the impact of five different types of vegetables on various maturation stages, including tomato, broccoli, sweet pepper, cucumber, and netted melon. Vegetables cultivated under protected conditions in a transparent poly-film net house can improve quality, maturity, fruit size, and yield. When fruits and vegetables are picked before they are fully mature, they may stay green for longer, but they may not ripen to a satisfactory color and flavor, resulting in a loss of consumer confidence. Furthermore, because fruit continues to grow until the harvest, immature fruit will be smaller than mature fruit, reducing harvest yield. We tried to determine the right maturation stages in order to avoid product loss during our investigation. The tomato was found to be an appropriate size (6.5 cm length and 6.2 cm diameter), weight (84 g), TSS (4.5 percent), pH (4.3), "turning red", and "tasty" at the week 5 stage, while the broccoli was found to be an appropriate size (12.0 cm length and 13.0 cm diameter), weight (360 g), and "green" color at the week 5 stage. At the week 6 stage, the nettled melon was found to be of appropriate size (15.2 cm length and 14.5 cm diameter), weight (800 g), TSS (10.8 percent), pH (6.3), "net fully developed" on the fruit skin and "much tasty," while cucumber was found to be of appropriate size (8.8 -10.8 cm length and 2.2 -2.9 cm diameter), weight (61 -88 g), TSS (3.8 -4.1 percent), pH (6.3), "less powdery". As a result, establishing the optimal maturity of our research will benefit both consumers and growers.

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Section: Sweet Peppersupporting

confidence: 84%

Section: Sweet Peppermentioning

confidence: 99%

Section: Sweet Peppermentioning

confidence: 99%

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Effect of Maturity Indices on Growth and Quality of High Value Vegetables

Quamruzzaman¹,

Islam²,

Akter³

et al. 2022

AJPS

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“…, todos os genótipos avaliados apresentaram teor de sólidos solúveis superior a 4,60 °Brix Rahman et al (2014). reportaram valores médios inferiores aos encontrados no presente trabalho, que variaram de 4,00 a 5,00 °Brix.…”

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Melhoramento genético de pimenta do tipo Jalapeño (>i<Capsicum annuum>/i< L.)

Longatti¹

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Jalapeño pepper breeding (Capsicum annuum L.) The pepper (Capsicum spp.) stands out as one of the most important crops worldwide due to its culinary, industrial, ornamental versatility and, also, for its medicinal properties. In Brazil, Capsicum pepper development is still too incipient and there are few genetic improvement research. Thus, the present work aimed to identify, based on quantitative and qualitative descriptors, potential lines for use in Jalapeño pepper breeding programs, as well as to develop outstanding hybrids for fresh and processed pepper market. For this, the thesis was divided into two chapters. Chapter 1: Morpho-agronomic characterization of Jalapeño pepper (Capsicum annuum L.) lines and Chapter 2: Agronomic performance and heterosis in Jalapeño pepper (Capsicum annuum L.) hybrids.

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Waste-Derived NPK Nanofertilizer Enhances Growth and Productivity of Capsicum annuum L.

Abdel-Aziz

Soliman

Al-Saoud

et al. 2021

Plants

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Waste generation is a global issue that necessitates effective management for both human and animal health as well as environment. There are several ways to reduce waste, but recycling appears to be the best choice. By recycling, not only will the problem of pollution be resolved, but valuable compounds could be generated to be used as nutrients for plants. In this study, eco-friendly methods were established to produce α- and β-chitosan (CS) (as a source of nitrogen) with different degrees of deacetylation from shrimp shells and squid pin waste, phosphorous through degreasing and calcination of bovine bone and potassium from evaporation of banana peels Kolakhar. The waste bulk products were physically characterized and dry-milled into nano-powders. Different concentrations of the produced nano-NPK fertilizer (10%, 25%, 50% and 100%) were foliar-applied to Capsicum annum L. cv. Cordoba plants and compared to commercial chemical fertilizer and untreated control plants. The obtained results revealed that the nano-composite NPK with 25% concentration significantly promoted growth, yield and harvest of C. annuum as compared with the control and chemical fertilizer-treated plants. This study demonstrated that the use of an eco-friendly preparation of waste NPK composites, with a low concentration, could be applied as foliar fertilizer over chemical fertilizer to enhance the growth and productivity of Capsicum.

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Changes in physicochemical attributes of sweet pepper (Capsicum annum L.) during fruit growth and development

Cited by 4 publications

References 17 publications

Effect of Maturity Indices on Growth and Quality of High Value Vegetables

Effect of Maturity Indices on Growth and Quality of High Value Vegetables

Melhoramento genético de pimenta do tipo Jalapeño (>i<Capsicum annuum>/i< L.)

Waste-Derived NPK Nanofertilizer Enhances Growth and Productivity of Capsicum annuum L.

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