Skip to main navigation menu Skip to main content Skip to site footer
Baner text

Vol. 31 No. 2 (2022)

Articles

Influence of method of seedling preparation on yielding of hot pepper (Capsicum annuum L.)

DOI: https://doi.org/10.24326/ah.2022.2.2
Submitted: March 21, 2022
Published: 2022-09-01

Abstract

The hot pepper belongs to plants grown from seedlings prepared in pots. In present experiment we investigated the effect of simplified methods of seedling preparation on the yield of three Polish hot pepper cultivars: Bronowicka Ostra, Orkan, Rokita. Four methods of seedling production were used: conical pot pallets; round pot pallets; single pots with two seedlings; single pots with one seedling. The obtained marketable yield indicated the suitability of conical and round pot pallets for the production of hot pepper seedlings, which provide 50% less substrate use compared to single pots. In view of inadequate yield increase and use of twice as many seeds the preparation seedlings in single pots with two plants is irrational. The method of seedling preparation did not decide on the content of determined chemical components. The assessed cultivars did not differ in the marketable yield fruit. On the other hand, a significant difference was demonstrated between the assessed cultivars in the content of dry matter (%), L-ascorbic acid (mg·100 g–1), total sugars (g·100 g–1) and capsaicin (%) in the fruit.

References

  1. Ashrafuzzaman M., Halim M.A., Ismail M.R., Shahidullah S.M., Hossain M.A., 2011. Effect of plastic mulch on growth and yield of chilli (Capsicum annuum L.). Braz. Arch. Biol. Technol. 54(2), 321–330. https://doi.org/10.1590/S1516-89132011000200014
  2. Ayuso M.C., Bernalte M.J., Lozano M., García M.I. Montero de Espinosa V., Pérez M., Hernández M.T., Somogyi N., 2008. Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production. Eur. Food Res. Technol. 227, 557–563.
  3. Buczkowska H., 2001a. Ocena wpływu wielokrotności zbioru na plon handlowy owoców kilku odmian papryki ostrej. Zesz. Nauk. – Akad. Tech.-Rol. im. Jana Jędrzeja Śniadeckich Bydg. 46, 21–26.
  4. Buczkowska H., 2001b. The effect of seedlings pinching on field and quality of chilli pepper. Veget. Crops Res. Bull. 55, 77–80.
  5. Buczkowska H., Dyduch J., Najda A., 2001a. Kształtowanie się zawartości niektórych składników chemicznych w owocach papryki ostrej w zależności od odmiany i wielokrotności zbioru. Zesz. Nauk. – Akad. Tech.-Rol. im. Jana Jędrzeja Śniadeckich Bydg., Rol. 46, 27–32.
  6. Buczkowska H., Dyduch J., Najda A., 2001b. Wpływ odmiany oraz warunków pogodowych na plon suchej masy i ilość kapsaicynoidów z owoców papryki ostrej. Annales UMCS, sec. EEE, Hor-ticulturae 9 (Supl.), 151–158.
  7. Buczkowska H., Dyduch J., Najda A., 2013. Capsaicinoids in hot pepper depending on fruit maturity stage and harvest date. Acta Sci. Pol., Hortorum Cultus 12(6), 183–196.
  8. Buczkowska, H., Łabuda, H., 2015. Utility and biological value of hot pepper fruits from a single harvest. Acta Sci. Pol. Hortorum Cultus 14(2), 133–143.
  9. Buczkowska H., Najda A., 2002. A comparison of some chemical compounds in the fruit of sweet and hot pepper (Capsicum annuum L.). Folia Hort. 14(2), 59–67.
  10. Buczkowska H., Sałata A., Rożek E., 2014. Diversity of the utility and biological value of fruits of some sweet pepper cultivars. Acta Sci. Pol., Hortorum Cultus 13(4), 49–62.
  11. Charłapowicz Z., 1966. Sucha masa. Przetwory owocowe i warzywne. Farmakopea Polska X, 2014, PKN, Warszawa, PN-90/A-75101/03.
  12. Chernet S., Zibelo H., 2019. Evaluation of hot pepper (Capsicum annuum L.) varieties for green pod yield and yield components in Western Tigray, Northern Ethiopia. J. Plant Breed. Crop Sci. 11(9), 260–264. https://doi.org/10.5897/JPBCS2019.0812
  13. Cisneros-Pineda O., Torres-Tapia L.W., Gutiérrez-Pacheco L.C., Contreras-Martín F., Gonzáles-Estrada T., Pereza-Sánchez S.R., 2007. Capsaicinoids quantification in chili peppers culti-vated in the state of Yucatan, Mexico. Food Chem. 104, 1755–1760. https://doi.org/10.1016/ j.foodchem.2006.10.076
  14. Deepa N., Kaura C., Singhb B., Kapoor H.C., 2006. Antioxidant activity in some red sweet pepper cultivars. J. Food Compos. Anal. 19, 572–578. https://doi.org/10.1016/j.jfca.2005.03.005
  15. Dobromilska R., 2000. Wpływ sposobu sadzenia rozsady roślin na wzrost, plonowanie i wartość biologiczną papryki odmiany Mayata F1. Annales UMCS, sec. EEE, Horticultura 8, 333–339.
  16. Estrada B., Bernal M.A., Diaz J., Pomar F., Merino F., 2002. Capsaicinoids in vegetative organs of Capsicum annuum L. in relation to fruiting. J. Agric. Food Chem. 50, 1188–1191, https://doi.org/ 10.1021/jf011270j
  17. Ghasemnezhad M., Sherafati M., Payvast G.A., 2011. Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two dif-ferent harvest times. J. Funct. Foods 3, 44–49. https://doi.org/10.1016/j.jff.2011.02.002
  18. Gibbs H.A.A., O’Garro L.W.O., 2004. Capsaicin content of West Indies hot pepper cultivars using colorimetric and chromatographic techniques. Hort. Sci. 39(1), 132–135. https://doi.org/ 10.21273/HORTSCI.39.1.132
  19. Giuffrida D., Dugo P., Torre G., Cavazza A., Corradini C., Dugo G., 2013. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chem. 140, 794–802. https://doi.org/10.1016/j.foodchem.2012.09.060
  20. Gnayfeed M.H., Daood h.G., Biacs P.A., Alcaraz C.F., 2001. Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype. J. Sci. Food Agric. 81, 1580–1585. https://doi.org/10.1002/jsfa.982
  21. Golcz A., 2001. Efekty zróżnicowanego nawożenia papryki potasem. Zesz. Nauk. – Akad. Tech.-Rol. im. Jana Jędrzeja Śniadeckich Bydg., Rol. 234(46), 53–59.
  22. Golcz A., Kujawski P., 2004. Evaluation of the biological value of the fruit of several hot pepper (Capsicum annuum L.) cultivars. Rocz. AR Pozn. 360, Ogrodnictwo 38, 37–42.
  23. Golcz A., Kujawski P., 2005. Wpływ odmiany i rodzaju nawozu potasowego na plon i jakość pol-skich odmian papryki ostrej (Capsicum annuum L.). Zesz. Naukowe AR we Wrocławiu 515, Rolnictwo 86, 165–171.
  24. Gurun T., Techawongstien S., Suriharn B., Techawongstien S., 2011. Impact of environments on the accumulation of capsaicinoids in Capsicum spp. Hort. Sci. 46(12), 1576–1581. https://doi.org/ 10.21273/HORTSCI.46.12.1576
  25. Howard L.R., Talcott S.T., Brenes C.H., Villalon B., 2000. Changes in phytochemical and antioxi-dant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J. Agric. Food Chem. 48, 1713–1720. https://doi.org/10.1021/jf990916t
  26. Iqbal Q., Amjad M., Asi M.R., Ariño A., 2013. Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage. Plant Foods Hum. Nutr. 68, 358–363. https://doi.org/10.1007/s11130-013-0386-5
  27. Islam M., Saha S., Akand H., Rahim A., 2011. Effect of spacing on the growth and yield of sweet pepper (Capsicum annuum L.). J. Central Eur. Agric. 12(2), 328–335. https://doi.org/10.5513/ JCEA01/12.2.917
  28. Jeeatid N., Techawongstien S., Suriharn B., Bosland P.W., Techawongstien S., 2017. Light intensity affects capsaicinoid accumulation in hot pepper (Capsicum chinense Jacq.) cultivars. Hortic. Environ. Biotechnol. 58(2), 103–110. https://doi.org/10.1007/s13580-017-0165-6
  29. Jończyk J., 1966. Porównanie metod oznaczania kapsaicyny w fructus capsci. Herba Polonica, XIII 3(51), 120–126.
  30. Kobryń J., 2001. Wpływ sposobu prowadzenia roślin na wysokość i jakość plonu owoców trzech odmian papryki uprawianej na wełnie mineralnej. Zesz. Nauk. – Akad. Tech.-Rol. im. Jana Jędrzeja Śniadeckich Bydg. 234 – Rolnictwo 46, 67–71.
  31. Golcz A., 2001. Efekty zróżnicowanego nawożenia papryki potasem. Zesz. Nauk. – Akad. Tech.-Rol. im. Jana Jędrzeja Śniadeckich Bydg. 234 – Rolnictwo 46, 53–59.
  32. Korenman I.M., 1973. Analiza fitochemiczna. Metody oznaczania związków organicznych. WNT, Warszawa.
  33. Lannes S.D., Finger F.L., Schuelter A.R., Casali V.W.D., 2007. Growth and quality of Brazilian accessions of Capsicum chinense fruits. Sci. Hortic. 112, 266–270. https://doi.org/10.1016/ j.scienta.2006.12.029
  34. Martinez, S., Curros, A., Bermúndez, J., Carballo, J., Franco, I., 2007. The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity. Inter. J. Food Sci. Nutr. 58(2), 150–161. htps://doi.org/10.1080/09637480601154095
  35. Meckelmann S.W., Riefel D.W., van Zonneveld M.J., Ríos L., Peña K., Ugas R., Quinonez L., Mueller-Seitz E., Petz M., 2013. Compositional characterization of native Peruvian chili pep-pers (Capsicum spp.). J. Agric. Food Chem. 61, 2530–2537. https://doi.org/10.1021/jf304986q
  36. Nowaczyk L., 2012. Ocena jakości i przydatności technologicznej papryki (Capsicum spp) linii miękko miękiszowej (soft-flesh). Żywn. Nauka Technol. Jakość 82(3), 179–186.
  37. Orłowski M., Grzeszczuk M., Jadczak D., 2004. The estimation of the field and content of some chemical compounds in the fruits of chosen hot pepper (Capsicum annuum L.) cultivars. Folia Hort. 16(2), 11–16.
  38. Perucka I., Materska M., 2003. Antioxidant activity and content of capsaicinoids isolated from pap-rika fruits. Pol. J. Food Nutr. Sci. 12/53(2), 15–18.
  39. Pokluda R., 2004. Content of selected nutritional element in fruits of several pepper cultivars. An-nales UMCS, sec. EEE, Horticultura 14, 37–43.
  40. PN-90/A-75101.02. Przetwory owocowe i warzywne. Przygotowanie próbek i metody badań fizy-kochemicznych. Oznaczanie zawartości ekstraktu. Polski Komitet Normalizacyjny: Warszawa, Polska, 2002.
  41. Rohini N., Lakshmanan V., 2017. Evaluation studies of hot pepper hybrids (Capsicum annuum L.) for yield and quality characters. Electron. J. Plant Breed. 8(2), 643–651. https://doi.org/10.5958/ 0975-928X.2017.00098.9
  42. Sarıyer T., Gündoğdu M.A., Murat Şeker M., 2020. Aroma and some quality characteristics of sweet black colored Oskar F1 (Capsicum annuum L. cv. Oskar F1) pepper variety. Intern. J. Innov. Approaches Sci. Res. 4(2), 23–34. https://doi.org/10.29329/ijiasr.2020.259.1
  43. Teodoro A.F.P., Alves R.B.N., Ribeiro L.B., Reis K., Reifschneider F.J.B., Fonesca M.E.N., Silva J.P. Agostini-Costa T.S., 2013. Vitamin C content in Habanero pepper accessions (Capsicum chilense). Hortic. Bras. 31(1), 59–62. https://doi.org/10.1590/S0102-05362013000100009
  44. Topuz A., Ozdemir F., 2007. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. J. Food Compos. Anal. 20, 596–602. https://doi.org/10.1016/j.jfca.2007.03.007
  45. Wang D., Bosland P.W., 2006. The genes of Capsicum. Hort. Sci. 41(5), 1169–1187.
  46. Yaldiz G., Ozguven M., Sekeroglu N., 2010. Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters. Ind. Crops Prod. 32, 434–438, https://doi.org/ 10.1016/j.indcrop.2010.06.013
  47. Zewide Y., Bosland P.W., 2000. Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L. Euphytica 111, 185–190. https://doi.org/ 10.1023/A:1003837314929

Downloads

Download data is not yet available.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.