Variability in Quality Components of RILs in Chilli (Capsicum annuum L.)

被引：1

作者：

Pandey, J. ^{[1
]}

Singh, J. ^{[1
]}

Verma, A. ^{[1
]}

Singh, A. K. ^{[2
]}

Rai, M. ^{[3
]}

Pandey, A. K. ^{[3
]}

Kumar, S. ^{[3
]}

机构：

[1] Indian Inst Vegetable Res, POB 5002,PO BHU, Varanasi 221005, Uttar Pradesh, India

[2] Udai Pratap Autonomous Coll, Dept Bot, Varanasi 221002, Uttar Pradesh, India

[3] ICRISAT Sahalian Ctr, Sadore, Niger

来源：

IV BALKAN SYMPOSIUM ON VEGETABLES AND POTATOES | 2009年 / 830卷

关键词：

chilli (RILs); capsaicin; oleoresin and extractable colour;

D O I：

10.17660/ActaHortic.2009.830.24

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Thirty chilli (Capsicum annuum L.) RILs (recombinant inbred lines) families were originated from a cross between California Wonder (non-pungent) and LCA-235 (pungent), screened for quality traits capsaicin, oleoresin, extractable colour and colour value. The analyses of variance revealed significant differences between the genotypes for all the quality traits analyzed. Significant variations were recorded for all the parameters in the tested RILs families. The capsaicin content ranged from 0.05 to 0.34%, whereas the oleoresin content ranged from 7.60 to 14.20%. Extractable colour (the standard measurement of colour in the spice industry) ranged from 54.94-324.48 ASTA (American Spice Trade Association). The colour value ranged from 23430 to 132330 c.u.

引用

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页码：179 / 182

页数：4

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