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Print version ISSN 0102-0536
DOMENICO, Carolina I; COUTINHO, Janclei P; GODOY, Helena T and MELO, Arlete MT de. Agronomic traits and pungency of chilli pepper. Hortic. Bras. [online]. 2012, vol.30, n.3, pp.466-472. ISSN 0102-0536. http://dx.doi.org/10.1590/S0102-05362012000300018.
Nine accessions of the Active Capsicum chinense Germplasm Bank of Instituto Agronômico were characterized and evaluated in climate and soil conditions of Campinas, São Paulo state, Brazil. The experiment was carried out from January to October 2010. The experimental design was randomized blocks, with nine treatments, five replications and eight plants per plot. Evaluated traits were plant height, plant growth habit, first flower anthesis, fruit yield, fresh fruit weight, fruit height and width, capsaicin content, ripe fruit color, fruit shape and fruit surface. For fruit and plant characterization were considered the four central plants of each plot; for capsaicin content evaluation were used three samples of five fruits of each accession. Capsaicin content was measured by ultra-high pressure liquid chromatography. Plant height ranged from 1.13 to 0.85 m. The most accessions presented compact growth habit of plants. Accessions IAC 1644, IAC 1645 and IAC 1643 were the earliest for anthesis of first flower. IAC 1646 showed high fruit yield, fruit width and fresh weight, and IAC 1641 showed the longest fruits. IAC 1552 ('Murupi') stood out with highest capsaicin content, outperforming IAC 1646 ('Scotch Bonnet') and IAC 1644 ('Fidalga'), habanero types. Fruits presented yellow, orange, salmon and red colors. The fruits presented the elongated, round, triangular, campanulated and blocked shape. The fruit surface was characterized as smooth, semi-rough and rough. In the climate and soil conditions where the research was developed and, regarding the accessions evaluated, there was high variability in chili peppers for agronomic traits and capsaicin content. IAC 1552 stood out with highest capsaicin content, first result for a Brazilian chilli pepper.
Keywords : Capsicum chinense; diversity; capsaicin; vegetable; spice.