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Soft-flesh fruits of Capsicum frutescens L. as the raw material for processing

100%

Nowaczyk L., Nowaczyk P.

Annales Universitatis Mariae Curie-Skłodowska. Sectio E. Agricultura

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2004

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tom 59

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nr 4

2

Technological characteristics of fruit as an average of 25 soft-flesh Capsicum spp. genotypes

84%

Nowaczyk L.

Herba Polonica

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2011

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tom 57

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nr 2

The research material used to evaluate the relationship between technological features of soft-flesh fruit involved the lines derived from the interspecific hybrid Capsicum frutescens L. x C. annuum L. The genotypes differed in their yielding, morphological features of fruit, technological efficiency and the content of capsaicinoids, which ranged from 20 to 770 and from 10 to 330 mg.kg-1, respectively, of capsaicin and dihydrocapsaicin in the pericarp, from 60 to 3870 and from 30 to 1550 mg.kg-1 in the puree produced as a result of mechanical separation of the soft tissue of the pericarp from the inedible parts (placenta, seeds, septa and the peel). There was found a negative correlation between the fruit average weight and length and the content of capsaicin in the pericarp and in the puree and for the capsaicinoids sum in the puree. The contents of the two compounds were positively correlated in each material researched, both when individual capsaicinoids were compared and when their sum was given.

3

The capsaicin and dihydrocapsaicin contents in soft-flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids

84%

Nowaczyk P., Nowaczyk L., Banach M., Wozna A.

Herba Polonica

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2006

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tom 52

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nr 1-2

Soft-flesh fruit can be used to produce juices or pastes obtained by mechanical separation of the soft tissue of pericarp from inedible parts. Genotypes selected from interspecific hybrids of Capsicum frutescens L. and Capsicum annuum L. were used as the research material. A general assessment of technological usefulness of the fruit was carried out, and as a result it was noted that there was some diversity in the sizes of the ripe fruit, their mean weight and wall thickness. Significant differences were observed in biotechnological performance – understood as the amount of pericarp separated from inedible parts, namely the placenta with seeds, the remnants of internal partitions and the peel. An HP LC analysis was carried out in order to determine the capsaicin and dihydrocapsaicin contents. The genotypes under examination differed in terms of the contents of capsaicinoids, as well as their ratios. The average values for genotype groups were comparable, and capsaicin and dihydrocapsaicin participation was similar. Considering the amounts of capsaicinoids, the genotypes with the highest content of them can be classified as mildly piquant.

4

Zakres zmienności i współzależność cech owoców typu soft flesh mieszańców międzygatunkowych Capsicum frutescens L. x Capsicum annuum L.

59%

Nowaczyk P., Nowaczyk L.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2006

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nr 240-241

315-319

Owoce typu soft flesh są dobrym surowcem do produkcji soków i przecierów. Materiałem badawczym były owoce pochodzące z 50 genotypów pokolenia F5 mieszańców między Capsicum frutescens L. x Capsicum annuum L. Ustalono zakres zmienności cech technologicznych oraz ich współzależność. Masa owocu zawierała się w granicach 13–141 g, długość 34–193 mm, szerokość 23–130 mm, masa łożyska 0,6–6,3 g, masa nasion 1,11–3,81 g a grubość ścian 2,42–7,31 mm. Największą zmiennością charakteryzowały się masa owocu oraz masa łożyska. Współczynniki korelacji wielu par cech miały różny poziom w grupach genotypów o średniej masie owoców do i powyżej 40 g.

Ograniczanie wyników

2 Herba Polonica

1 Annales Universitatis Mariae Curie-Skłodowska. Sectio E. Agricultura

1 Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

4 Nowaczyk L.

3 Nowaczyk P.

1 Banach M.

1 Wozna A.

1 2011

2 2006

1 2004

Soft-flesh fruits of Capsicum frutescens L. as the raw material for processing

Technological characteristics of fruit as an average of 25 soft-flesh Capsicum spp. genotypes

The capsaicin and dihydrocapsaicin contents in soft-flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids

Zakres zmienności i współzależność cech owoców typu soft flesh mieszańców międzygatunkowych Capsicum frutescens L. x Capsicum annuum L.