Biochemical Composition Analysis of Hot Pepper Varietal Samples in Greenhouse Conditions


  • Khushvaqtov Nurbek Jumaevich Research Institute of Vegetables, Melon crops and Potato growing



Greenhouse, Hot Pepper, Cultivar, Dry Substance, Ascorbic Acid, (Vitamin C), Mono And Disaccharide, Spiciness Level, Biochemical Composition, Laboratory


This study investigates the biochemical composition of 35 varietal samples of hot pepper (Capsicum annuum L.) cultivated in greenhouse conditions to address the knowledge gap in understanding the nutrient profile and spiciness of these cultivars. Utilizing a combination of greenhouse and laboratory experiments, the research adheres to established methodologies for vegetable crop studies and employs statistical analysis via Microsoft Excel. Findings reveal significant variations in dry substance, ascorbic acid, mono- and disaccharides, and nitrate content among the samples. Key results indicate that specific cultivars exhibit higher nutrient levels and spiciness compared to the control variety, Margilon 330. The implications of this research suggest the potential for breeding hot pepper varieties with enhanced nutritional quality and suitability for greenhouse cultivation, contributing to improved agricultural practices and consumer health benefits.


Pivovarov, V.F. (2007). Selection and seed production of vegetable crops. Moscow. pp. 807-815.

Ludilov, V.A., & Ludilova, M.I. (1972). Characteristics of collection samples of peppers according to the content of reactive substances and ascorbic acid. Scientific works of the Biryuchekutsk vegetable breeding experimental station, 2, 111-119.

Bolotskikh, A.S. (1998). The World Health Organization has defined the limit of permissible concentration for nitrates and nitrites. For CIS countries their amount is set at 120-180 mg/kg for crops grown in open ground especially hot pepper.

Khushvaqtov, N.J. (2024). Study of the biological-chemical composition of varietal samples of hot pepper (Capsicum annuum L.). Research Institute of Vegetables Melon Crops and Potato Growing.

Dospekhov, B.A. (1985). Methodology of experimental work in vegetable and melon growing. Kolos Publishing House.

Pivovarov, V.F. (2010). New cultivars of hot pepper resistant to diseases and pests. Vegetable and Melon Crops Journal, 3, 45-50.

Alikhodjaeva, L.I. (2012). Greenhouse cultivation techniques for hot pepper. Journal of Agricultural Science, 4, 67-72.

Mirzakhmedov, T.S. (2015). The impact of greenhouse conditions on the biochemical composition of hot pepper. Horticultural Science, 7, 112-118.

Jones, R.B., & Smith, A.L. (2011). Advances in the breeding of Capsicum annuum. Plant Breeding Reviews, 35, 123-145.

Khushvaqtov, N.J. (2020). Biochemical composition of fruits of hot pepper variety samples grown under greenhouse conditions. Journal of Experimental Agriculture, 15, 95-102.

Wang, J., & Tang, C. (2016). Evaluation of ascorbic acid levels in hot pepper varieties. Food Chemistry, 199, 281-287.

Lee, M.Y., & Kim, S.H. (2018). Nutritional analysis of different hot pepper cultivars. Journal of Food Science and Nutrition, 9, 333-340.

Singh, R.P., & Kaur, H. (2013). Genetic variation in Capsicum annuum L. germplasm. Indian Journal of Genetics and Plant Breeding, 73, 205-212.

Rao, G.R., & Reddy, K.N. (2014). Impact of growing conditions on nutrient content in hot peppers. Agricultural Research Journal, 51, 121-128.

Khushvaqtov, N.J. (2022). Comparison of biochemical traits in different hot pepper cultivars. Central Asian Journal of Agriculture, 12, 150-158




How to Cite

Jumaevich, K. N. (2024). Biochemical Composition Analysis of Hot Pepper Varietal Samples in Greenhouse Conditions. International Journal of Biological Engineering and Agriculture, 3(3), 212–218.