A Comparative Study on Yield and Quality Properties of Some Pepper Cultivars for Processing

Year 2005, Volume: 3 Issue: 2, 5 - 10, 01.04.2005

Eftal Düzyaman İbrahim Duman

Abstract

A Comparative Study on Yield and Quality Properties of Some Pepper Cultivars for ProcessingIn the past few years, pepper production in Turkey has been enriched with the inclusion of several new pepper cultivars suitable for various types of processing. Today the pepper products include pepper paste, pickling, roasting, cubic cut pepper pieces and hot sauces. A total of 17 different processing pepper cultivars were comparatively evaluated for their fruit yield, plant development and quality properties. Yields among cultivars used for the similar proposes were comparatively presented to make cultivar selection more comprehensive. Yield of 'California Wonder' and 'Kapia' appears to be highest, both c.v.'s with large fruits, whereas the lowest yields were obtained from the c.v.'s 'Biberiye', which had the smallest fruits. Maturity index was the same for most c.v.'s, while it was higher for 'Kapia', 'California Wonder' and 'Biberiye', suggesting earlier harvest for those cultivars. C.v.'s 'Biberiye', 'Yunan', 'Üçburun', 'Jalapeno 105', 'Kale', 'Topepo' and 'Kapia' were especially suggested for fresh consumption due to high levels of vitamine C content

Keywords

food industry, pepper cultivars, yield, quality, plant development

Sanayi Kullanımına Uygun Bazı Biber Çeşitlerinin Kalite ve Verim Özellikleri Üzerinde Karşılaştırmalı Bir Araştırma

Abstract

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