Folia Horticulturae

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A comparison of some chemical compounds in the fruit of sweet and hot pepper (Capsicum annuum L.)

Halina Buczkowska, Agnieszka Najda

Department of Vegetable Crops and Medicinal Plants
Agricultural University of Lublin
Leszczyńskiego 58, 20-068 Lublin, Poland
e-mail: katwarz@consus.ar.lublin.pl

In the present research work the content of fresh matter, L-ascorbic acid, and total sugars in mature fruit of three cultivars of sweet pepper (‘Roberta F1’, ‘Maja F1’, ‘Lucy F1’) and of hot pepper (‘Bronowicka Ostra’, ‘Cyklon’, and ‘Orkan’) cultivated in the field during 1998-2000 were compared. It was proved that hot pepper fruit contained more dry matter (13.8% on average) than sweet pepper fruit (10.2% on average). Sweet pepper cultivars (9.2-11.5%) as well as hot pepper cultivars (13.0-14.7%) differed in dry matter content. Slightly more vitamin C was found in hot pepper fruit (214.5 mg% on average) than in sweet pepper (187.6 mg% on average). The effect of cultivars on this compound content was found in hot pepper. Significantly more total sugars were found in hot pepper fruit (6.84% fresh matter on average) than in sweet pepper (4.14% fresh matter on average).

Buczkowska H., Najda A., 2002. A comparison of some chemical compounds in the fruit of sweet and hot pepper (Capsicum annuum L.). Folia Horticulturae 14/2: 59-67.