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Chemical constituents in mature green and red fruits of some varieties of chilli (Capsicum annuum L.)

Abstract

Fresh red fruits of twelve chilli (Capsicum annuum L.) varieties had higher dry matter, crude protein, ascorbic acid, phosphorous, zinc and copper contents than the corresponding mature green fruits. Varietal variations with respect of these constitutents were also observed.

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Saimbhi, M.S., Kaur, G. & Nandpuri, K.S. Chemical constituents in mature green and red fruits of some varieties of chilli (Capsicum annuum L.). Plant Food Hum Nutr 27, 171–175 (1977). https://doi.org/10.1007/BF01092357

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Keywords

  • Copper
  • Zinc
  • Ascorbic Acid
  • Plant Physiology
  • Crude Protein