Evaluation and Selection of Suitable Red Pepper (Capsicum annuum var. conoides Mill.) Types in Turkey

Balkaya, Ahmet; Karaağaç, Onur

doi:10.3923/ajps.2009.483.488

Cited by 5 publications

(7 citation statements)

References 6 publications

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“…(Bernardo et al, 2008). Balkaya et al (2009) determined the amount of water soluble dry matter between 5.2-8.0% when all populations were evaluated in their study on red conic pepper (Capsicum annuum 'Conoides Mill.') genotypes.…”

Section: Resultsmentioning

confidence: 99%

Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)

SARIYER

Gündoğdu

Akçal

et al. 2022

Black Sea Journal of Agriculture

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Obtaining agricultural products with better quality is closely related to the development of new cultivars. New cultivars are increasing gradually internationally as a result of the breeding programs. Capsicum annuum L. 'A30706 F1', Capsicum annuum L. 'Kılçık F1', Capsicum annuum L. 'Bitter F1' pepper cultivars are newly developed registered pepper cultivars in Turkey. A30706 F1 is a bitter and black coloured long pepper also called purple coloured, Kılçık F1 is a sweet long thin pepper and Bitter F1 is a hot long thin pepper. Among the cultivars while the highest amount of ascorbic acid (216.35 mg/100g) was determined in A30706 F1, the highest amount of phenolic compounds (63.69 mg GAE/100g) was determined in the Bitter F1 cultivar. Hexanal was found as major aroma component in A30706 F1 and Kılçık F1 pepper cultivars, which creates a sensory perception as fresh, cut grass. Hexanal and E-2tetradecenal were found as major aroma components in Bitter F1 cultivar. E-2-tetradecenal creates a sensory perception as fatty, waxy, cheesy.

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Section: Resultsmentioning

confidence: 99%

Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)

SARIYER

Gündoğdu

Akçal

et al. 2022

Black Sea Journal of Agriculture

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“…Soluble solids contents of 'Fresno de la Vega' and 'Benavente-Los Valles' pepper cultivars were determined as 6.93 and 6.73 respectively (Bernardo et al, 2008). Balkaya and Karaağaç (2009) were determined the amount of water-soluble dry matter in the range of 5.2-8.0% in their study conducted on the red conical pepper (Capsicum annuum var. Conoides Mill.)…”

Section: Resultsmentioning

confidence: 99%

“…When compared with yield content of studies in other pepper varieties (Ergun and Aktaş, 2018;Ayas et al, 2019), it was determined that the marketable yield (858.8 g / plant) of Oskar F1 pepper variety which grown in ecological conditions of Çanakkale was not at a low value as a hybrid green pepper variety. When yield content evaluated in studies (Ergun and Aktaş, 2018;Ayas et al, 2019) in other pepper varieties, it can be expressed that the marketable yield (858.8 g / plant) of Oskar F1 pepper variety which grown in Examined studies in some other pepper varieties concerning soluble solids content (Bernardo et al, 2008;Balkaya and Karaağaç, 2009) express that Oskar F1 pepper has high level of soluble solids (7.,2%). Soluble solids indicates the ratio of the amount of sugar, which is an important quality criterion.…”

Section: Discussionmentioning

confidence: 99%

Aroma and Some Quality Characteristics of Sweet Black Colored Oskar F1 (Capsicum Annuum L. Cv. Oskar F1) Pepper Variety

SARIYER¹,

Gündoğdu²,

Şeker³

2020

IJIASR

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The number of new varieties has increased in the world day by day. These new varieties has developed for some properties such as more yield, superior nutritional properties and higher possibility of marketing in domestic and foreign trade. The evaluation of the performance of these varieties in different ecological conditions is an important study subject. Oskar F 1 is a black coloured pepper also called purple colored. Oskar F1 is a registered hybrid sweet pointed pepper variety and is subject to export. Oskar F1 pepper variety is stands out in terms of marketing with its black color in addition to having high ascorbic acid amount (222. 33 mg / 100g) and hexanal was found as major aroma component which creates a sensory perception as a freshly cut grass.

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“…February is the main planting time for chilli cultivation in Punjab region, and most of the available cultivars have been developed for this season. However, sowing early/late chilli crop is a worthwhile alternative to improve farmer's income and an excellent option for crop rotation in the region (BALKAYA and KARAAGAC, 2009).…”

Section: Introductionmentioning

confidence: 99%

Multi-environmental evaluation of chilli genotypes for yield and yield components

Singh¹,

Jindal²

2019

Genetika

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Forty three chilli genotypes including one check Punjab Sindhuri were evaluated for yield and its related attributes to determine stability and adaptability under three different environments (November transplanted 2016, February transplanted 2017 and April transplanted 2017) at Punjab Agricultural University, Ludhiana. The mean square (MS) due to genotypes was significant for all the traits studied except primary number of branches. The MS due to genotype × environment interaction was also found significant for all the traits studied. The genotype S 343 was identified as promising for fruit yield plant-1 and plant height in all the three environments followed by PG 417 and PL 412 while on the basis of regression, the genotype PAU 114 was found adaptable across the environments for fruit yield and fruit weight. It was observed that the genotype FL 201 had the longest fruit, more fruit width and thicker pericarp over all the environments. The promising genotypes found in the study could have the potential of being commercially exploited at farmer's field especially for early and late season.

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Evaluation and Selection of Suitable Red Pepper (Capsicum annuum var. conoides Mill.) Types in Turkey

Cited by 5 publications

References 6 publications

Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)

Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)

Aroma and Some Quality Characteristics of Sweet Black Colored Oskar F1 (Capsicum Annuum L. Cv. Oskar F1) Pepper Variety

Multi-environmental evaluation of chilli genotypes for yield and yield components

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