dEjournals Home Page
International Journal of Horticultural Science
Current Author Guide Archives Search Submit Online Most Read
Register Login

International Journal of Horticultural Science

Vol. 27 (2021)
Articles

Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda

Published:
2021-07-21
DOI Linkhttps://doi.org/10.31421/ijhs/27/2021/8345
Authors
S. Asiimwe,
M. Ochwo-Ssemakula,
P. Ssekkadde,
C. Ribeiro,
J. Karungi-Tumutegyereize
View
pdf
Keywords
Ascorbic acid crop improvement hot pepper total soluble solids
License

Copyright (c) 2021 International Journal of Horticultural Science

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

How To Cite
Selected Style: APA
Asiimwe, S., Ochwo-Ssemakula, M., Ssekkadde, P., Ribeiro, C., & Karungi-Tumutegyereize, J. (2021). Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda. International Journal of Horticultural Science, 27, 33-39. https://doi.org/10.31421/ijhs/27/2021/8345
Abstract

Twenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in Uganda.

References
  1. Afedraru, L. (2018): How Hot Pepper Brings Cheer to Farmers. Daily monitor. Saturday July 7 2018.: https://www.monitor.co.ug/https://www.monitor.co.ug/Magazines/Farming/hot-pepper-farmers-Mbale-town Nakatende Youth/ 689860-4649744-kr1gl7/index.htm. Accessed: April 8, 2019.
  2. Ali, Q., Khan, M. T. I., Ashfaq, M. (2018): Efficiency Analysis of Off-Season Capsicum/Bell Pepper Production in Punjab-Pakistan: A DEA Approach. Journal of Animal and Plant Sciences. 28(5): 1508-1515.
  3. Aminifard, M. H., Aroiee, H., Azizi, M., Nemati, H., Jaafar, H. Z. (2012): Effect of Humic Acid on Antioxidant Activities and Fruit Quality of Hot Pepper (Capsicum annuum L.). Journal of Herbs, Spices and Medicinal Plants. 18(4), 360-369. https://doi.org/10.1080/10496475.2012.713905
  4. Antoniali, S., Leal, P. A. M., Magalhães, A. M. D., Fuziki, R. T., Sanches, J., (2007): Physico-chemical Characterization of 'Zarco HS' yellow Bell Pepper for Different Ripeness Stages. Scientia Agricola. 64(1), 19-22. https://doi.org/ 10.1590/S0103-90162007000100003
  5. Ayodele, O. J., Ajewole, O. C., Alabi, E. O. (2016): Cost and Benefit Analysis of Smallholder Pepper Production Systems. International Journal of Vegetable Science. 22(4), 402-408. https://doi.org/10.1080/19315260.2015.1137670
  6. Beyene, T., & David, P., (2007): Ensuring small scale producers in Ethiopia to achieve sustainable and fair access to pepper market. Uganda Journal of Agriculture. 3(2), 113-119.
  7. Bosland, P. W., Votava, E. J. (2000): Peppers: Vegetable and Spice Capsicums. CABI p. 200
  8. Bozokalfa, M. K., Esiyok, D., Turhan, K. (2009): Patterns of Phenotypic Variation in a Germplasm Collection of Pepper (Capsicum annuum L.) from Turkey. Spanish Journal of Agricultural Research. (1), 83-95. https://doi.org/ 10.5424/sjar/2009071-401
  9. Bridgemohan, P., Mohammed, M., & Bridgemohan, R. S. H. (2018): Capsicums. In E. M. Yahia (Ed.), Fruit and Vegetable Phytochemicals Chemistry and Human Health (2nd ed., Vol. II, pp. 957–968). John Wiley & Sons.
  10. Buyinza, M., Mugagga, F. (2010): Economic Viability of Hot Pepper (Capsicum frutescens L.) Cultivation in Agro forestry Farming System in Kamuli District, Uganda. Journal of Innovation and Development Strategy. 4(1), 12-17.
  11. Dagnoko, S., Yaro-Diarisso, N., Sanogo,P. N. Olagorite Adetula, Dolo-Nantoumé, A. Gamby-Touré, K., Traoré-Théra, A., Katilé, S., Daoulé Diallo-Ba (2013): Overview of Pepper (Capsicum spp.) Breeding in West Africa,” African Journal of Agricultural Research. 8(13), 1108–1114. https://doi.org/10.5897/AJAR2012.1758
  12. Delelegn, S. (2011): Evaluation of Elite Hot Pepper Varieties (Capsicum species) for growth, dry pod yield and quality under Jimma condition, South West Ethiopia. Jimma, Ethiopia: Jimma University, Masters Dissertation.
  13. Djaman, K., Rudnick, D., Mel, V. C., Mutiibwa, D., Diop, L., Sall, M., Irmak, S. (2017): Evaluation of Valiantzas’ Simplified Forms of the FAO-56 Penman-Monteith Reference Evapotranspiration Model in a Humid Climate. Journal of Irrigation and Drainage Engineering. 143(8), 06017005. https://doi.org/10.1061/(ASCE)IR.1943-4774.0001191
  14. do Rêgo, E. R., do Rêgo, M. M., de Matos, I. W. F., Barbosa, L. A. (2011): Morphological and Chemical Characterization of Fruits of Capsicum spp. Accessions. Horticultura Brasileira. 29(3), 364-371. https://doi.org/10.1590/S0102-05362011000300018
  15. Edusei, V. O., Ofosu-Anim, J. (2013): Biochemical Changes in Green Chilli Pepper Fruits during Storage in Polymeric Films. Journal of Research in Agriculture. 2(2), 187-192.
  16. Emmanuel-Ikpeme, C., Henry, P., Okiri, O. A. (2014): Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of three Pepper Varieties. Journal of Food and Nutrition Sciences. 2(3), 74-80.
  17. Gibbis HAA, O’Garro LW (2004): Capsaicin Content of West Indies Hot Pepper Cultivars using Colorimetric and Chromatographic Techniques. HortScience. 39,132–135. https://doi.org/10.21273/HORTSCI.39.1.132
  18. Hommel, A. (2019): Spicing Up the Market: Ugandan Hot Peppers. In: Market Intelligence. Tridge Publication. URL: https://www.tridge.com/stories/spicing-up-the-market-ugandan -hot-peppers. Accessed: October 21, 2020.
  19. Howard LR, Griffin LE, Lee Y (1994): Steam treatment of minimally processed carrot sticks to control surface discoloration. Journal of Food Science. 59(2), 356–358. https://doi.org/10.1111/j.13652621.1994.tb06965.x
  20. IPGRI, AVRDC & CATIE. (1995): Descriptors for Capsicum (Capsicum spp.). International Plant Genetic Resources Institute, Rome, Italy; the Asian Vegetable Research and Development Center, Taipei, Taiwan, and the Centro Agronómico Tropical de Investigación y Enseñanza. Turrialba, Costa Rica. 17(61), 4-68.
  21. Jambor, A., Toth, A. T., Koroshegyi, D. (2018): Competitiveness in the Trade of Spices: A global Evidence. Bulgarian Journal of Agricultural Science. 24(5), 729-736. https://doi.org/10.22004/ag.econ.277195
  22. Jarret, R. L., Baldwin, E., Perkins, B., Bushway, R., Guthrie, K. (2007): Diversity of Fruit Quality Characteristics in Capsicum frutescens. Horticulture Science. 42(1), 16-19. OI: https://doi.org/10.21273/HORTSCI.42.1.16
  23. Kader AA. (2008): Flavour quality of fruits and vegetables. Journal of the Science of Food and Agriculture. 88(11), 1863–1868. https://doi.org/10.1002/jsfa.3293
  24. Kantar, M. B., Anderson, J.E., Lucht, S.A., Mercer, K., Bernau, V., Case, K.A., Le, N.C., Frederiksen, M.K., DeKeyser, H.C., Wong, Z., Hastings, J.C., Baumler, D.J. (2016): Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets. PLoS ONE 11(8):e0161464. https://doi.org/10.1371/ journal.pone.0161464.
  25. Lannes, S. D., Finger, F. L., Schuelter, A. R., Casali, V. W. (2007): Growth and Quality of Brazilian Accessions of Capsicum chinense Fruits. Scientia Horticulturae. 112(3), 266-270. https://doi.org/10.1016/j.scienta.2006.12.029
  26. Lee Y, Howard LR, Villalon B (1995): Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annum) Cultivars. Journal of Food Science. 60, 473–476. https://doi.org/10.1111/j.13652621.1995.tb09806.x
  27. Lee, S. K., Kader, A. A. (2000): Pre-harvest and Postharvest Factors Influencing Vitamin C Content of Horticultural Crops. Postharvest Biology and Technology. 20(3), 207-220. https://doi.org/10.1016/S09255214(00)00133-2
  28. Li, H., Pordesimo, L. O., Igathinathane, C., Vinyard, B. (2009): Physical property effects on drying of Chile peppers. International Journal of Food Properties. 21, 316-330. https://doi.org/10.1080/10942910701689796
  29. Lim, C. S., Kang, S. M., Cho, J. L., Gross, K. C. (2009): Antioxidizing Enzyme Activities in Chilling-Sensitive and Chilling-Tolerant Pepper Fruit as Affected by Stage of Ripeness and Storage Temperature. Journal of the American Society for Horticultural Science. 134(1), 156-163. https://doi.org/10.21273/JASHS.134.1.156
  30. Medina-Juárez, L. Á., Molina-Quijada, D. M. A., Toro-Sánchez, C. L. Del, González-Aguilar, G. A., Gámez-Meza, N. (2012): Antioxidant Activity of Pepper & Phenolic Contents. Interciencia, 37(8), 588–593.
  31. Muzira, F. (2015): Incidence, Yield Loss and Economic Injury Levels of Key Insect Pests of Hot Pepper (Scotch Bonnet) in Major Growing Districts of Uganda. Kampala, Uganda: Makerere University, Masters Dissertation.
  32. Nielsen, S. S. (Ed.). (2010): Food Analysis (pp. 139-141). New York: Springer.
  33. Niklis, N. D., Siomos, A. S., Sfakiotakis, E. M. (2002): Ascorbic Acid, Soluble Solids and Dry Matter Content in Sweet Pepper Fruit: Change during Ripening. Journal of Vegetable Crop Production. 8(1), 41-51. https://doi.org/10.1300/J068v08n01_06
  34. Nisperos-Carriedos MO, Buslig BS, Shaw PE (1992): Simultaneous Detection of Dehydroascorbic, Ascorbic and Some Organic Acids in Fruits and Vegetables by HPLC. Journal of Agricultural and Food Chemistry. 40, 1127–1130. https://doi.org/10.1021/jf00019a007
  35. Nsabiyera, V., Logose, M., Ochwo-Ssemakula, M., Sseruwagi, P., Gibson, P., Ojiewo, C. O. (2013): Morphological Characterization of Local and Exotic Hot Pepper (Capsicum annuum L.) Collections in Uganda. Bioremediation, Biodiversity and Bioavailability, 7(1), 22-32.
  36. Okiror, P., Lejju, B., Bahati, J., Rugunda, G. K., Sebuuwufu, C. I., Mulindwa, P., Ocan, J. J. (2017): Suitability of Kabanyolo Soils for Fruit and Vegetable Production. Open Journal of Soil Science. 7, 19-33. https://doi.org/10.4236/ojss.2017.72002
  37. Okiror, P., Lejju, J. B., Bahati, J., Rugunda, G. K., Sebuuwufu, C. I. (2017): Maturity Indices for Tomato (Solanum lycopersicum L.), cv. Ghalia 281 in Central Uganda. African Journal of Agricultural Research. 12(14), 1196-1203. https://doi.org/10.5897/AJAR2017.12150
  38. Orobiyi, A., Ahissou, H., Gbaguidi, F., Sanoussi, F., Houngbèmè, A., Dansi, A., Sanni, A. (2015): Capsaicin and Ascorbic Acid Content in the High Yielding Chili Pepper (Capsicum annuum L.) Landraces of Northern Benin. International Journal of Current Microbiology and Applied Sciences. 4(9), 394-403.
  39. Padilha, H. K. M., Barbieri, R. L. (2016): Plant Breeding of Chili Peppers (Capsicum, Solanaceae) - A review. Australian Journal of Basic and Applied Sciences. 10(15), 148-154.
  40. Perry, L., Dickau, R., Zarrillo, S., Holst, I., Pearsall, D. M., Piperno, D. R., Raymond, J. S. (2007): Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas. Science. 315(5814), 986-988. https://doi.org/10.1126/science.1136914
  41. Samira, A., Woldetsadik, K., Workneh, T. S. (2013): Postharvest Quality and Shelf life of Some Hot Pepper Varieties. Journal of Food Science and Technology. 50(5), 842-855. https://doi.org/10.1007/s13197-0110405-1
  42. Tripodi, P., Greco, B. (2018): Large Scale Phenotyping Provides Insight into the Diversity of Vegetative and Reproductive Organs in a Wide Collection of Wild and Domesticated Pepper (Capsicum spp.). Plants. 7(4), 103. https://doi.org/1010.3390/plants7040103
  43. Tusiime, G., Tukamuhabwa, P., Nkalubo, S., Awori, E., Tumwekwase, S. (2010): Development of a Hot Pepper Root Rot and Wilt Disease Management Strategy through Genetic Resistance, Chemical Application and Proper Choice of Rotational Crops. Second RUFORUM Biennial Meeting 20-24 September 2010, Entebbe, Uganda.
  44. Wahyuni, Y. (2014): Breeding for Pepper Fruit Quality: A Genetical Metabolomics Approach. Wageningen, The Netherlands: Wageningen University, PhD thesis.
  45. Yost D, Eswaran H (1990): Major Land Resource Areas of Uganda. World Soil Resources. Soil Conservation Service-USDA. Washington, DC.