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• Reaction of different Capsicum genotypes to four viruses

  61-64.

  G. Kazinczi

  J. Kovács

  A. P. Takács

  J. Horváth

  R. Gáborjányi

  Views:

  150

  The objective of this study was to examine the reaction of 44 Capsicum genotypes to common strain of Tobacco mosaic virus (TMV-C/U₁), Obuda pepper virus (ObPV), NTN strain of Potato virus Y (PVYNTN) and legume strain of Cucumber mosaic virus (CMV­U/246). Reaction (extreme resistance, hypersensitive reaction, latent susceptibility, susceptibility) of the tested Capsicum species/hybrids and breeding lines seemed to be greatly depending on hosts and viruses. Out of the breeding materials 4/99 F₂ and IX-8 in to CMV-U/246, while 32.Bogyisz. type, VI-57 ii. 57/83 and V-12=19/98 to TMV-C/U_i showed extreme resistance. Two lines (V-25 F₁=32/98 F₁ and V-27 in F₄=35/98 F₄) showed hypersensitive reaction to ObPV. Latent susceptibility to PVYNTN was observed in case of all eleven tested Capsicum genotypes and in case of several lines to TMV-C/U₁, ObPV and CMV-U/246. Other breeding materials proved susceptible to the mentioned viruses. Pepper genotypes showing extreme resistance and hypersensitivity could be used for resistance breeding to viruses.

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

  33-39.

  S. Asiimwe

  M. Ochwo-Ssemakula

  P. Ssekkadde

  C. Ribeiro

  J. Karungi-Tumutegyereize

  Views:

  328

  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.