Paprika is an extremely popular and widespread plant species in Hungary. Chili peppers belongs to paprika and it can be consumed fresh or processed. The production of peppers began with the cultivation and control of some parameters for good results of paprika production. The aim of this article is to compare the water supply of four chili
...pepper hybrids ("Habanero", "Hetényi Parázs", "Unikal" and "Unijol") by means of investigation on open field and to examine how different temperatures and water stress factors influence the yield of chili peppers. The experiment area consisted of four different hybrids in three different irrigation treatments (control, deficit- and regular irrigation). The chlorophyll content was estimated with SPAD and the leaf surface temperature with Raytek MX4 TD. Our research concluded that deficit irrigation produced the highest yields for all cultivars and the lowest yields for the highest water supply.
The study was undertaken to identify the effect of different shading net on the quantum efficiency of PS II on ‘Star Flame’ chilli pepper (Capsicum annuum) over a period of time cultivated under plastic house environment. ‘Star Flame’ pepper was grown under red shading net and samples without shading were used as control. Analysis of ph
...otosynthetic activity revealed a significant difference (p<0.05) between Fv/Fm values in control and red shading at the end of July (p = 0.031) after the first harvest. Chlorophyll fluorescence parameter Fv/Fm reflects the maximum quantum efficiency of photosystem II (PS II) used in the detection of early stress in plants.
This study was undertaken to identify the effect of net shading technology on the total capsaicinoids, vitamin C and relative chlorophyll content expressed as SPAD (Soil Plant Analysis Development) values and total marketable fruit yield of ‘Star Flame’ chilli pepper (Capsicum annuum) for two harvesting times cultivated under m
...odified atmosphere. ‘Star Flame’ pepper was grown under three (3) different net shading colours (white, red and green). Samples without net shading were used as control. Samples were subjected to chromatographic analyses using HPLC for the determination of total capsaicinoids and vitamin C. Interaction in shading technology and harvest times (p=0.010) had significant effect on total capsaicinoids as a result of green and white shading technologies showing higher differences when compared to control samples. Vitamin C content was observed to have increased in white and red shadings (p=0.001) after the first harvest and gradually decreased after the second harvesting time (p=0.002). Relative leaf chlorophyll content was significantly higher in white shading in the first and second harvest. Samples used as control had significantly higher marketable values when compared to white and green shadings with red recording low marketability of ‘Star Flame’ chilli peppers.