Abstrakt
Due to the unique taste features and pro-health values of fruits, hot pepper is cultivated in Poland on the commercial scale, most frequently with the use of single harvest which results in fruits at various maturity stage: green fruits, fruits turning colour and physiologically mature fruits (red). This paper, based on the results of 3-year experiments, evaluates utility and biological value of fruits of four Polish cvs.: ‘Bronowicka Ostra’, ‘Orkan’, ‘Cyklon’ and ‘Rokita’. Agricultural study was conducted for three years, during the period 2009–2011. Fruits of various maturity stage consisted of the marketable yield of the and hot pepper from a single harvest. The evaluated cultivars differed in utility and biological value of fruits, quantity and fruit yield structure. The greatest yield was obtained from ‘Orkan’ and ‘Rokita’ cvs. (2.17 kg·m-2 ), yet the greatest yield of physiologically mature fruits (1.16 kg·m-2) from ‘Bronowicka Ostra’ cv. whose share in marketable yield was 65.0%. Biological value of fruits depended on maturity stage and cultivar genotype. Physiologically mature fruits contained most dry mass (13.18%), soluble solids
(4.4%), L-ascorbic acid (199.9 mg·100 g-1 f.m.), total sugars (2.92%). Yet more capsaicinoids were proved in green fruits and fruits turning colour. Least dry mass (%) and total sugars (%) were noted in ‘Orkan’ cv., whereas least L-ascorbic acid in ‘Bronowicka Ostra’ cv., in which fruits at every stage of maturity accumulated most capsaicinoids.
Bibliografia
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.
Ben Mansour-Gueddes, S., Tarchoun, N., Ibn Maaouia-Houimli, S., Saguem, S. (2012). Capsaicinoids content in four Tunisian pepper varieties grown in an open field (Capsicum annuum L.). Continent. J. Agron., 6(1), 8–13.
Buczkowska, H. (2001a). Ocena wpływu wielokrotności zbioru na plon handlowy owoców kilku odmian papryki ostrej. Zesz. Nauk. ATR w Bydgoszczy, 234, Rolnictwo, 46, 21–26.
Buczkowska, H. (2001b). The effect of seedlings pinching on field and quality of chilli pepper. Veget., Crops Res. Bull., 55, 77–80.
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.
Buczkowska, H., Dyduch, J., Najda, A. (2001). Kształtowanie się zawartości niektórych składników chemicznych w owocach papryki ostrej w zależności od odmiany i wielokrotności zbioru. Zesz. Nauk. ATR w Bydgoszczy, Rolnictwo, 46, 27–32.
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.
Cisnores-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 cultivated in the state of Yucatan, Mexico. Food Chem., 104, 1755–1760.
Collins, M.D., Wasmund, L.M., Bosland, P.W. (1995). Improved method for quantifying capsaicinoids in Capsicum using highperformance liquid chromatography. HortSci., 30(1), 137–139.
Contreras-Padilia, M., Yahia, E.M. (1998). Changes in capsaicinoids during development, maturity, and senescence of chile peppers and relation with peroxidase activity. J. Agric. Food Chem., 46, 2075–2079.
Daood, H.G., Vinkler, M., Márkus, F., Hebshi, E.A., Biacs, P.A. (1996). Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem., 55, 4, 365–372.
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.
Gibbs, H.A.A., O’Garro, L.W.O. (2004). Capsaicin content of West Indies hot pepper cultivars using colorimetric and chromatographic techniques. HortSci., 39, 1, 132–135.
Gnaayfeed, 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.
Golcz, A., Kujawski, P. (2005). Wpływ odmiany I rodzaju nawozu potasowego na plon I jakość polskich odmian papryki ostrej (Capsicum annuum L.). Zesz. Nauk. AR we Wrocławiu, 515, Rolnictwo, 86, 165–171.
Howard, L.R., Talcott, S.T., Brenes, C.H., Villalon, B. (2000). Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J. Agric. Food Chem., 48, 1713–1720.
Iqbal, Q., Amjad, M. (2013). Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage. Plant Foods Hum. Nutr., 68, 358–363.
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. Horticult., 112, 266–270.
Kasperek, M., Krause, J., Krause, A. (1977). Badanie produktów spożywczych. Wyd. AE, Poznań, 238.
Korenman, I.M. (1973). Analiza fitochemiczna. Metody oznaczania związków organicznych. WN-T, Warszawa, 280–281.
Martínez, 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.
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 peppers (Capsicum spp.). J. Agric. Food Chem., 61, 2530–2537.
Nowaczyk, P., Nowaczyk, L., Banach, M., Woźna, A. (2006). The capsaicin and dihydrocapsaicin contents in soft-flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids. Herba Pol., 52, 1/2, 38–42.
Orłowski, M., Grzeszczuk, M., Jadczak, D. (2004). The estimation of the field and kontent of some chemical compounds in the fruits of chosen hot pepper (Capsicum annuum L.) cultivars. Folia Hort., 16(2), 11–16.
Pandhair, V., Sharma, S. (2008). Acumulation of capsaicin in seed, pericarp and placenta of Capsicum annuum L. fruit. J. Plant Biochem. Biotechn., 17, 1, 23–27.
Perucka, I., Materska, M. (2003). Antioxidant activity and content of capsaicinoids isolated from paprika fruits. Pol. J. Food Nutr. Sci., 12(53), 2, 15–18
Serrano, M., Zapata, P.J., Castillo, S., Guillén, F., Martínez-Romero, D., Valero, D., 2010. Antioxigant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments. 2010. Food Chem., 118, 497–503.
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.
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.
Zewide, Y., Bosland, P.W. (2000). Evaluation of genotype, environment, and genotype-byenvironment interaction for capsaicinoids in Capsicum annuum L. Euphytica, 111, 185–190.
Downloads
Download data is not yet available.
