Yield and storability of green fruits from hot pepper cultivars (Capsicum spp.)

Abstract

Five hot pepper (Capsicum spp.) cultivars were grown using randomized complete block design (RCBD) with three replications. Green peppers were stored under two storage conditions (ambient and evaporative cooling) with three replications. The plant growth characters yield and yield related traits were assessed. Melka Zala, PBC 600 and Mareko Fana had taller plants and had more number of branches. Melka Zala and Melka Dima were observed to be late and early maturing cultivar, respectively. The highest numbers of total marketable fruits were recorded in PBC 600, while the lowest numbers were recorded in Melka Eshet and Melka Zala. The highest mean pod weight and fresh pod yield were recorded in Melka Dima, while the lowest was recorded in PBC 600. Cultivars and storage conditions had significant (P ≤ 0.05) effect on the shelf life of the peppers. Storage at ambient conditions resulted in high weight loss. The lowest moisture content was recorded in PBC 600. The evaporative cooler reduced weight loss and maintained higher marketability. The lowest weight loss was found in Mareko Fana stored in the evaporative cooler. On day 16, all pepper fruits stored at ambient conditions were unmarketable, while those stored in the evaporative cooler were kept up to 28 days.

Evaluation of hot pepper (Capsicum annuum L.) varieties for green pod yield and yield components in Western Tigray, Northern Ethiopia

“…In addition, Marecofana had the largest fruit size (7.3 g) while Melkashote had the least pod weight (4.5 g). The finding is in agreement with the result of Awole et al (2011) who reported wide range of pod size difference (6.6-17.0 gram) for five hot pepper varieties evaluated in Diredawa, Ethiopia.…”

“…Tesfaw et al (2013) also obtained significant fresh fruit yield difference (6.42 and 10.92 t ha -1 for Melkazala and Marecofana varieties) of hot pepper varieties evaluated in Bure, Northwestern Ethiopia. Moreover, Awole et al (2011) found a wide range of mean marketable yield variation (6.6-20.0 t ha -1 ) for five hot pepper varieties.…”

Effect of maturity stages, variety and storage environment on sugar content of tomato stored in multiple pads evaporative cooler

“…Growing and marketing of fresh produce in Ethiopia is complicated by high postharvest losses, which are about 30% (EARO, 2000;Workneh et al, 2011a, b, c). This high loss is due to packaging, storage facilities and poor means of transportation such as human labor, donkeys and mules, public transport and rented trucks (Kebede, 1991, Awole et al, 2011. Research result suggests that the selection and careful handling of perishable products determine the quality of fresh produce.…”

Post-Harvest Handling Evaluation of Red Chili Along the Supply Chain in Sukabumi

“…Therefore, it is necessary to remove heat in advance by cold storage which aims to reduce the rate of respiration, reduce susceptibility to microbes and reduce water content loss. Cooling methods that can be used is the method with water (hydrocooling), cooling using refrigeration orevaporative cooling (Awole et al, 2011;Rodoni et al, 2016). At this stage of the farmer according to Wigati et al (2019) postharvest losses may reach 2.33% due to improper handling.…”