Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)

Natural biodiversity for functional and nutritional quality traits is of prime importance in breeding programmes for developing nutritionally rich genotypes. The present investigation was carried out to identify lines of sweet pepper with high ascorbic acid content and important mineral nutrients li...

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Autores principales:	N K Hedau, S Saha, A Gahalain, Arun Kumar, P K Agrawal, J C Bhatt
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2013
Materias:	sweet pepper variability correlation nutritional quality Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/935b7dee7dea44e38d27363ef99ec4da
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spelling	oai:doaj.org-article:935b7dee7dea44e38d27363ef99ec4da2021-12-02T10:35:44ZVariability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)0973-354X2582-4899https://doaj.org/article/935b7dee7dea44e38d27363ef99ec4da2013-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/244https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Natural biodiversity for functional and nutritional quality traits is of prime importance in breeding programmes for developing nutritionally rich genotypes. The present investigation was carried out to identify lines of sweet pepper with high ascorbic acid content and important mineral nutrients like potassium, phosphorus, zinc, copper, iron and manganese. Forty accessions of sweet pepper (Capsicum annuum L.) were analyzed for their functional and nutritional composition. Wide variation was observed in functional quality traits like ascorbic acid content (22-129mg 100g-1), and β-Carotene (0.39-1.0mg 100g-1) suggesting a considerable level of genetic diversity. Wide variability was also noticed for nutritional composition (K, P, Zn, Cu, Fe&Mn) in the tested lines. Across accessions, concentration of ascorbic acid was negatively correlated with copper content (r = -0.293, p < 0.05) being significantly greater in two accessions, VHC 34 and VHC 37 (129 and 118.0 mg100g-1, respectively) compared to other accessions. β-Carotene concentration was higher (0.85 to 0.99mg 100g-1) in six accessions, and lower (0.39 to 0.54mg 100g-1) in twenty four accessions. Greater variability present for quality traits holds an immense potential to help develop Capsicum lines with traits of high functional and nutritional quality. Therefore, this information is potentially useful in sweet pepper breeding programmes in the future.N K HedauS SahaA GahalainArun KumarP K AgrawalJ C BhattSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlesweet peppervariabilitycorrelationnutritional qualityPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 8, Iss 2, Pp 181-186 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	sweet pepper variability correlation nutritional quality Plant culture SB1-1110
spellingShingle	sweet pepper variability correlation nutritional quality Plant culture SB1-1110 N K Hedau S Saha A Gahalain Arun Kumar P K Agrawal J C Bhatt Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)
description	Natural biodiversity for functional and nutritional quality traits is of prime importance in breeding programmes for developing nutritionally rich genotypes. The present investigation was carried out to identify lines of sweet pepper with high ascorbic acid content and important mineral nutrients like potassium, phosphorus, zinc, copper, iron and manganese. Forty accessions of sweet pepper (Capsicum annuum L.) were analyzed for their functional and nutritional composition. Wide variation was observed in functional quality traits like ascorbic acid content (22-129mg 100g-1), and β-Carotene (0.39-1.0mg 100g-1) suggesting a considerable level of genetic diversity. Wide variability was also noticed for nutritional composition (K, P, Zn, Cu, Fe&Mn) in the tested lines. Across accessions, concentration of ascorbic acid was negatively correlated with copper content (r = -0.293, p < 0.05) being significantly greater in two accessions, VHC 34 and VHC 37 (129 and 118.0 mg100g-1, respectively) compared to other accessions. β-Carotene concentration was higher (0.85 to 0.99mg 100g-1) in six accessions, and lower (0.39 to 0.54mg 100g-1) in twenty four accessions. Greater variability present for quality traits holds an immense potential to help develop Capsicum lines with traits of high functional and nutritional quality. Therefore, this information is potentially useful in sweet pepper breeding programmes in the future.
format	article
author	N K Hedau S Saha A Gahalain Arun Kumar P K Agrawal J C Bhatt
author_facet	N K Hedau S Saha A Gahalain Arun Kumar P K Agrawal J C Bhatt
author_sort	N K Hedau
title	Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)
title_short	Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)
title_full	Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)
title_fullStr	Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)
title_full_unstemmed	Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)
title_sort	variability for functional and nutritional quality traits in sweet pepper (capsicum annuum l.)
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2013
url	https://doaj.org/article/935b7dee7dea44e38d27363ef99ec4da
work_keys_str_mv	AT nkhedau variabilityforfunctionalandnutritionalqualitytraitsinsweetpeppercapsicumannuuml AT ssaha variabilityforfunctionalandnutritionalqualitytraitsinsweetpeppercapsicumannuuml AT agahalain variabilityforfunctionalandnutritionalqualitytraitsinsweetpeppercapsicumannuuml AT arunkumar variabilityforfunctionalandnutritionalqualitytraitsinsweetpeppercapsicumannuuml AT pkagrawal variabilityforfunctionalandnutritionalqualitytraitsinsweetpeppercapsicumannuuml AT jcbhatt variabilityforfunctionalandnutritionalqualitytraitsinsweetpeppercapsicumannuuml
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Variability for Functional and Nutritional Quality Traits in Sweet Pepper (Capsicum annuum L.)

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