Morphological Characterization of Ten Genotipes of Large Chili (Capsicum Annuum L).

Abstract

Chili (Capsicum annuum L.) is one of the horticultural commodities that have high economic value which is used as vegetables or cooking spices, industrial raw materials, and has export opportunities. The development of superior chili varieties requires a large variety of germplasm that can be used as parents to be crossed with each other to obtain new superior traits. One of the efforts to determine the diversity of plants is to characterize the morphology and production. The purpose of this study was to obtain distinguishing characters among ten genotypes of large chilies, to determine the value of genetic parameter estimators for several genotypes of large chilies and to identify important characters that influence the yield of large chili genotypes. The study was a single factor field experiment in the form of 10 large chili genotypes arranged in a Completely Randomized Block Design (RCBD) with 3 blocks as replication. Genotypes of large chili are: Arimbi, Baja, Beautiful, Dewa Rengku, Gada, Jayadi, Jenio, Simpatik, Panex, and Thunder. Observation variables included morphological characters (plant habit, leaf color, leaf position, leaf shape, flower position, anther color, pistil color, leaf edge, fruit color), growth variables (plant height, stem diameter, number of leaves), and yield variable (weight per fruit, fruit length, fruit weight per plant). The results showed that all morphological characters for all varieties were the same, namely having an upright habitus, pointed leaf shape, green leaf color, leaf position falling, flower position lowering, purple anther warrant and green pistil stalk warrant, and red fruit skin color.

Effect of type and time of fertilizer application in foliar fertilization on production and seed quality of cayenne (Capsicum frutescens L. var. Bonita)

“…Cayenne (Capsicum frutescens L.) is classified as a horticultural crop that is widely cultivated in various regions of Indonesia because it has high economic value. Cayenne is usually used as a raw material for making daily dishes and food industries such as sauces, cayenne powder, flavoring and the pharmaceutical industry [11]. Cayenne grows at soil acidity (pH) of 6-7 (optimal pH 6.5).…”