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Agronomic, physical–chemical and sensory evaluation of pepper hybrids (Capsicum chinense Jacquin)

2020; Elsevier BV; Volume: 277; Linguagem: Inglês

10.1016/j.scienta.2020.109819

1879-1018

Marcela Martinez, Camila Peixoto dos Santos, Marta Regina Verruma-Bernardi, Elma Neide Vasconcelos Martins Carrilho, Paula Porrelli Moreira da Silva, Marta Helena Fillet Spoto, Isabella Rocha Ciarrocchi, Fernando César Sala,

Growth and nutrition in plants

Capsicum chinense peppers are considered the most Brazilian of the species and have wide genetic diversity among cultivars. Its demand is increasing, requiring the development of new hybrid cultivars, with better agronomic and nutritional categories. The objective of the study was to carry out agronomic, physical-applied and sensory evaluations of five hybrids and an open pollination cultivar (OP) (BRS Moema) of C. chinense. The five hybrids obtained higher productivity, yield and biometry of fruits, being ideal for the processed and fresh market. The cultivar BRS Moema and two hybrids (F1 10 and F1 12), had better fruit properties (lipids and fibers), and the F1 12 hybrid stood out for containing the highest antioxidant activity and capsaicin content. From the sensory point of view, the hybrids had greater sums for the attributes of preference (size, color, pungency and sweet taste). Thus, it is concluded that the hybrids F1 12 and F1 23 have the potential to be new cultivars in terms of productivity and yield, combining good agronomic, nutritional and sensory characteristics for a C. chinense species.