Agronomic, physical–chemical and sensory evaluation of pepper hybrids (Capsicum chinense Jacquin)

• Published in: Scientia horticulturae Vol. 277; p. 109819
• Main Authors: Martinez, Marcela, Santos, Camila Peixoto dos, Verruma-Bernardi, Marta Regina, Carrilho, Elma Neide Vasconcelos Martins, Silva, Paula Porrelli Moreira da, Spoto, Marta Helena Fillet, Ciarrocchi, Isabella Rocha, Sala, Fernando Cesar
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 05-02-2021
• Subjects: Antioxidant characteristics; Capsaicin; Plant breeding; Pungency; Sensory analysis; Antioxidant characteristics; Pungency; Sensory analysis; Plant breeding; Capsaicin
• ISSN: 0304-4238; 1879-1018
• DOI: 10.1016/j.scienta.2020.109819

•Fruit diversity in terms of pungency is innovative for the pepper agribusiness.•The growing pepper market requires the development of new cultivars.•The supply of hybrid pepper cultivars to producers is of great importance.•Peppers with better nutritional and sensory qualities are attractive to consumers.
Capsicum chinense peppers are considered the most Brazilian of the species and have wide genetic diversity among cultivars. Its demand is increasing, requiring the development of new hybrid cultivars, with better agronomic and nutritional categories. The objective of the study was to carry out agronomic, physical-applied and sensory evaluations of five hybrids and an open pollination cultivar (OP) (BRS Moema) of C. chinense. The five hybrids obtained higher productivity, yield and biometry of fruits, being ideal for the processed and fresh market. The cultivar BRS Moema and two hybrids (F1 10 and F1 12), had better fruit properties (lipids and fibers), and the F1 12 hybrid stood out for containing the highest antioxidant activity and capsaicin content. From the sensory point of view, the hybrids had greater sums for the attributes of preference (size, color, pungency and sweet taste). Thus, it is concluded that the hybrids F1 12 and F1 23 have the potential to be new cultivars in terms of productivity and yield, combining good agronomic, nutritional and sensory characteristics for a C. chinense species.