Biochemical Composition Analysis of Hot Pepper Varietal Samples in Greenhouse Conditions
DOI:
https://doi.org/10.51699/ijbea.v3i3.3588Keywords:
Greenhouse, Hot Pepper, Cultivar, Dry Substance, Ascorbic Acid, (Vitamin C), Mono And Disaccharide, Spiciness Level, Biochemical Composition, LaboratoryAbstract
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.
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