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Effect of harvesting time on the vitamin C content and yield of chili pepper
101-104Views:92For thousands of years, chili pepper has been used in cooking intensifying the aroma, colouring, and even flavouring with its pungency. Today ,it is also of interest for the various food and pharmaceutical industries due to its intrinsic characteristics. These characteristics of pepper and its yield can be affected by both the variety and the temperature fluctuation throughout the harvest period. The current work's objective was to investigate the effect of harvest time on vitamin C of different varieties of chili pepper C. frutescens and C. annuum cultivated in Hungary, as well as the yield of pepper in different harvesting periods. Vitamin C was determined by HPLC protocols. The differences between harvest times and varieties were analysed using Tukey post hoc test at 5%. All varieties showed fluctuation of vitamin C level, depending on the given harvest date. At the last harvest, all varieties had higher vitamin C content. All varieties had the same yield trend throughout the year but with different yields between each. Variety Hetényi Parázs had the highest vitamin C content and yield: 3720.53 µg g-1 vitamin C and 18.63 t ha-1 average yield, respectively.
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Effect of net shading technology on the yield quality and quantity of chilli pepper under greenhouse cultivation
5-9Views:225This 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 modified 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.
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Antioxidant density of Hungarian kapia and red bell pepper varieties
80-84Views:128There is a lot of evidence that the pepper is one of the most important sources of vitamin C. Albert Szent-Györgyi was the first to extract ascorbic acid from a red bell pepper in the 1930s. Previously people had eaten vitamin C on the long voyage to protect against scurvy. Vitamin C is an important antioxidant, and it is a cell protector today. Vitamin C protects the cardiovascular system against infection. This vitamin decrease blood-pressure, a raises the HDL cholesterol level (good), and inhibits gout.
„Antioxidant density” is a biological value indicator obtained in synthetic way. „Antioxidant density” indicates the antioxidant capacity of a particular food, e. g. fruits and vegetables, related to 1 Calorie. In our study, we measured the total antioxidant capacity, vitamin C content and „antioxidant density” of Hungarian paprika varieties. -
Fruit melanotic ringspot (FMRS) – a disease of resistant Capsicum genotypes infected with Tomato spotted wilt virus (TSWV) on the fruits
64-69Views:64Etiology of pepper fruit melanotic ringspot (FMRS) disease (Salamon, 2009) was studied on fruit samples collected in forced pepper populations. It was noticed that in spite of heavy thrips (Frankliniella occidentalis) infestations and of TSWV epidemy detected in the forcing houses, FMRS occurred only in plants having healthy foliage. Symptomatological surveys strongly suggested that FMRS appeared exclusively in specific pepper genotypes. The size of melanotic ringspots has been observed to grow at room temperature during postripening of diseased fruits. A mechanically transmitted plant virus was isolated from symptomatic parts of 9 white pepper fruits affected by FMRS. On test plants each of the virus isolates caused systemic symptoms characteristic to TSWV. Using cDNA/PCR technique and TSWV N-gene specific primers a ca. 300 bp long DNA fragment has been amplified from total nucleic acid extracted from symptomatic tissues but never from asymptomatic parts of the fruits showing FMRS. Plant progenies grown from seeds of FMRS diseased fruits segregated in respect of resistance and/or susceptibility to TSWV infection. TSWV was also detected in and isolated from three fruits showed non-melanotic yellow rings (one of them was infected with a tobamovirus, too). Seedlings derived from these fruits proved to be susceptible to TSWV. Based on the above results we could conclude that the FMRS disease developed on fruits of “cecei” type white peppers that carry a TSWV resistance gene, most likely the Tsw gene in heterozygous form. These fruits were infected with thrips transmitted TSWV and FRMS appeared as a hypersentive reaction (HR) manifested in fruits.
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The effect of different shading net on the Quantum Efficiency of PS II in chilli pepper cultivar ‘Star Flame’
21-23Views:349The 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 photosynthetic 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.
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Screening of paprika (Capsicum annuum L.) varieties resistant to NaCl salt stress
105-110Views:111Salinity stress is one of the environmental factors that negatively affect the growth and production of pepper plants. The 100 seeds' weight was measured. The total fresh weight of five seedlings and the growth rate of one seedling of three paprika varieties were also measured under the influence of NaCl at a salinity level threshold of (3 dS m‑1). The proportion of tissue water content in three pepper cultivars was measured according to a mathematical formula at the end of the experiment. In terms of seed weight, the (Carma) cultivar outperformed other types greatly. Except for the superiority of both (Carma, and Bobita F1) over (Fokusz) variety in total fresh seedlings weight under sodium chloride as abiotic stress, there are no significant differences in the total seedlings' dry weight and the rate of seedling growth. The non-drought-resistant type (Bobita F1) loses water the fastest, at 89.61%, compared to drought-tolerant kinds, which lose water at a slower rate (Carma, and Fokusz). The results demonstrate the (Carma) variety's numerical vigor, particularly in the growth rate. More testing is needed to determine the selection of varieties that are resistant to abiotic and biotic stresses.
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Large Scale Measurement of the Total Antioxidant Capacity of Different hungaricum Fruit and Vegetable Samples with Photochem Chemiluminometric Device
300-304Views:77In our present study, we performed a quick test of the antioxidant capacity of domestic fruit and vegetable cultivars with a PHOTOCHEM® instrument (Analytik Jena AG, Germany). The instrument is special because it can measure both the total lipid-soluble antioxidant capacity (ACL method) and the total water-soluble antioxidant capacity. Another advantage of the system is its quick measurement. With similar instruments, such measurement can take several hours, while PHOTOCHEM® can perform it within a few minutes.
In our model studies, we examined the changes in the antioxidant capacity of sour cherry, green pepper, carrot, pumpkin, red beet and Brassica sp. cultivars. We aimed to determine how suitable the instrument is for quick, routine measurements in the case of the different horticultural products and which species have high antioxidant capacity values.
On the basis of our examinations, we can state that the PHOTOCHEM® system is suitable for routine, semi-automated measurements of the total antioxidant capacity at several vegetables and fruits. Besides this, the system can be used for testing the quality of food products, for monitoring storability in post-harvest technologies, and for special breeding programmes and for physiological and biotechnological studies. -
Effect of Selenium Supplementation on in vitro Radish and Green Pepper Seedlings Germination
149-155Views:132Selenium (Se) is an essential trace element for animals, microorganisms and some other eukaryotes. It has become increasingly evident that Se plays a significant role in reducing the incidence of lung, colorectal and prostate cancer in humans. Although there is evidence that selenium is needed for the growth of algae, the question of essentiality of Se in vascular plants is unresolved. Therefore Raphanus sativus (Se accumulator) and Capsicum annuum (non Se accumulator) were treated with 0-200 mg/l natrium-selenate. The results showed that lower (2 mg/l) concentration natrium-selenate increased the fitomass and total antioxodant capacity in seedlings.
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The impact of cultivar and irrigation on yield, leaf surface temperature and SPAD readings of chili pepper
103-108Views:182Paprika 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.
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Anti-Oxidants in Agriculture
195-200Views:81Today’s programmes aiming at enhancement of fruit and vegetable consumption have been intensified. In the unanimous view of experts, different health problems, such as those of the immune system, inflammations, and even certain cancerous diseases can be prevented and/or cured with regular consumption of fresh (raw) fruit and vegetables. It is well-known fact that among the biologically valuable components, antioxidant compounds – C- and E vitamins, as well as carotinoides – play an important role. In this field, Hungary can expect success in the future since it has excellent plant genetic stock. Regretfully, national data banks regarding cultivation technology, cultivation areas or varieties for fruits and vegetables and their antioxidant contents do not exist in Hungary. Nevertheless, in connection with the so-called “Hungaricums” its existence would be of urgent necessity. Such excellent Hungarian products are – among others – a lot of sour cherry varietiles, the Szeged green pepper and the Makó onion. They enjoy high priority as “Hungaricums” even in the European Union and such activities that support these kinds of products should be enhanced by intense and consequent research work, which may prove their role as functional foods. Presently’ the USA leads in the research of antioxidant compounds of sour cherry, and so far 17 of these compounds have been found partly in Hungarian varieties. Similar research on green, and ‘pritamin’ peppers have not gone so far since they were limited only for seasoning paprika. In Hungary, studies on onion and garlic have not been performed. It should be mentioned that due to the continental climate, these products may be cultivated, consumed or processed only in a limited period. Taking this into consideration, processing and conserving methods are needed which make the consumption of these fruit and vegetables as functional food possible year-round. Scientific establishment of this set of questions is of current concern, because consumption of these products could have an important role in improving the health status of the Hungarian population in the future.
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The toxic effects of aflatoxin microorganisms in plants used as spices
59-62Views:65As an extension of the analysis of black, white and capsicum peppers for aflatoxins , we have examined an additional 11 types of spices and
4 herbs for these mycotoxins. The investigations consisted of assessment of the applicability of available methods of analysis and modifications of
these, where necessary together, with a limited survey of each spice and herb for aflatoxins. The analysis of 13 types of ground spices reported
the presence of low concentrations of aflatoxins in some samples of black pepper, celery seed, and nutmeg. We decided to include in our study 5
of the spices examined by these workers (cinnamon, celery seed, coriander, nutmeg, and turmeric) for a comparison purpose. In addition we
examined ginger, mace, cumin seed, dill seed, garlic powder, onion powder, and the herbs marjoram, rosemary, thyme, and sage. -
Evaluation of nutrient conditions in open hydroponic system based on tomato production
116-119Views:69Monoculture caused a gradual decline of soil conditions, while nematodes and salt accumulation stimulated the growers to choose alternative practices, such as soilless cultures, which proved their value in Western Europe. Exact statistics are lacking, but estimates deal with approximately 300-400 hectares of vegetable on rock wool, whereas other substrates of soilless culture may multiply this number. Real perspectives are attributed to the forced production of pepper, tomato and cucumber.
Vegetable production in greenhouses may impair the ecological balance of the environment substantially as far as being uncontrolled. Soilless cultures especially should be handled thoughtfully. A fraction of the nutrients administered, more than 25-30%, is doomed to be lost in an open system, and the resulting ecological risk is accompanied with increasing costs of the production.
In Hungary, the quantity of nutrient elements in drainage water is unknown, et all. Connecting the production results with chemical analysis, we gain more information about it.
You can see a mathematical method for evaluation of nutrient and water conditions in tomato hydroponics production. -
Mitigation of the effect of secondary salinization by micro soil conditioning
115-119Views:182This research has the general goal to meet the customization of agriculture in small scale farming. We are developing a technique using micro doses of soil conditioners and organic material applied in the root zone of vegetable crops. We expected to change the physical and chemical properties of the affected soil, which has been irrigated with salty water. Two different soil conditioners were tested. A lysimeter experiment including 8 simple drainage lysimeters was set up in the Research Institute of Karcag IAREF University of Debrecen in 2017. The main goal was to study the effect of different soil conditioners on the soil endangered by secondary salinization induced by irrigation with saline water. In order to compare the difference between the treatments, we collected soil samples, water samples, and determined the yields. Chili pepper (Capsicum annuum) was used as an indicator crop during one specific agricultural season. The technique called micro soil conditioning is rational because several reasons. The roles of the technique are various, for example it can serve as a source of carbon or a container for soil amendments and can minimize evaporation. We found this technique not to interfere with the chemical reaction or the interaction with the plants. However, the micro doses of soil amendments had the role to minimize the risk of soil degradation and do not significantly influence soil respiration. In addition, by improving soil properties, soil conditioning increases the leaching of the excess of salts from the root zone. In fact, this technique can decrease the cost of the inputs and improves the production of vegetables, and at the same time mitigates the effect of secondary salinization.