About: Content of dry matter, capsaicin and ascorbic acid in selected accessions of pepper (Capsicum annuum L.)     Goto   Sponge   NotDistinct   Permalink

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Description
  • Crop Research Institute, Department of Vegetable and Special Crops, Olomouc maintains a collection of pepper genetic resources. This collection has 504 open pollinated varieties from 27 countries. All accessions have been described for 31 characters, according to Descriptors for Capsicum, (Capsicum spp.). The Czech genotypes of the pepper (Capsicum annuum L.) were analyzed for dry matter contents, contents of capsaicin and ascorbic acid. The value of ascorbic acid content lies in the interval from 49,9 to 851,7 mg/100g FW. The capsaicin content is found in the interval from 0,52 to 72,23 mg/100g FW. The dry matter content lies in the range from 3,3 to 25,9% DW.
  • Crop Research Institute, Department of Vegetable and Special Crops, Olomouc maintains a collection of pepper genetic resources. This collection has 504 open pollinated varieties from 27 countries. All accessions have been described for 31 characters, according to Descriptors for Capsicum, (Capsicum spp.). The Czech genotypes of the pepper (Capsicum annuum L.) were analyzed for dry matter contents, contents of capsaicin and ascorbic acid. The value of ascorbic acid content lies in the interval from 49,9 to 851,7 mg/100g FW. The capsaicin content is found in the interval from 0,52 to 72,23 mg/100g FW. The dry matter content lies in the range from 3,3 to 25,9% DW. (en)
  • Výzkumný ústav rostlinné výroby, v.v.i., Oddělení zelenin a specálních plodin Olomouc, udržuje kolekci genetických zdrojů papriky. Kolekce má 504 nehybridních odrůd papriky ze 24 států. Všechny genotypy jsou popsány 31 charaktery podle Descriptor for Capsicum (Capsicum ). U český genotypů papriky byl stanoven obsah sušiny kapsaicinu a kyseliny askorbové. Hodnoty kyseliny askorbové byly v intervalu 49,9 – 851,1 mg/100g čerstvé hmoty. Kapsaicin byl nalezen v intervalu od 0,52 do 72,23 mg/100 g čerstvé hmoty. Obsah sušiny byl v intervalu 3,3 – 25,9%. (cs)
Title
  • Content of dry matter, capsaicin and ascorbic acid in selected accessions of pepper (Capsicum annuum L.)
  • Obsah sušiny, kapsaicinu a vitaminu C u vybraných položek genotypů papriky (Capsicum annuum L.) (cs)
  • Content of dry matter, capsaicin and ascorbic acid in selected accessions of pepper (Capsicum annuum L.) (en)
skos:prefLabel
  • Content of dry matter, capsaicin and ascorbic acid in selected accessions of pepper (Capsicum annuum L.)
  • Obsah sušiny, kapsaicinu a vitaminu C u vybraných položek genotypů papriky (Capsicum annuum L.) (cs)
  • Content of dry matter, capsaicin and ascorbic acid in selected accessions of pepper (Capsicum annuum L.) (en)
skos:notation
  • RIV/00027006:_____/07:2001!RIV08-MZE-00027006
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  • 7;13
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  • 414904
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  • RIV/00027006:_____/07:2001
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  • ascorbic acid; capsaicin; capsicum; dry matter content; genetic resources; HPLC; electrochemical detection (en)
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  • [DDCCE5777E62]
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  • Warsaw, Poland
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  • Warsaw, Poland
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  • Progress in Research on Capsicum & Eggplant
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  • Stavělíková, Helena
  • Šupálková, V.
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number of pages
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  • Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego
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  • 978-83-7244-862-0
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