Assessment of fruit quality variation in doubled haploids of minipaprika (Capsicum annuum L.)

作者：Luitel Binod Prasad; Kang Won Hee^*

来源：Horticulture Environment and Biotechnology, 2013, 54(3): 257-265.

DOI：10.1007/s13580-013-0112-0

• antioxidant
• doubled haploids
• titratable acidity
• total phenol
• total soluble content

This study was performed to investigate the fruit quality characters including the fruit color, appearance, taste quality, fruit firmness, dry matter content, total soluble content, titratable acidity, vitamin C content, total phenolic compounds and antioxidant activity in fifteen doubled haploids (homozygous) lines of minipaprika along with its standard commercial F-1 hybrid cv. Vine sweet (red, yellow, and orange). Results revealed that significant variation of fruit color, visual, taste quality, fruit firmness, total soluble content and titratable acidity among the doubled haploids and standard varieties of minipaprika. VS-Y had the highest vitamin C followed by the doubled haploid lines MY-5, MY-2 and MY-8 and VS-O. MY-3 had the highest phenolic content (18.8 mg center dot g(-1) of fresh weight) whereas antioxidant activity was the highest in MY-4 (54.5%) followed by MY-5 (53.0%). As compared to standard varieties, the doubled haploids exhibited higher visual and taste quality, fruit firmness, dry matter content, total soluble content, titratable acidity, phenolic content, and antioxidant activity. The results of the study are helpful for selecting the doubled haploids and integrating them into breeding for developing quality compounds-rich cultivar in minipaprika.

• 出版日期2013-6