Skip to main content
SpringerLink
Log in

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

  • Published:
Qualitas Plantarum Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • A.O.A.C. (1970). Official Methods of Analysis, 11th edition, Association of Official Agricultural Chemists, Washington, D.C., p. 777.

    Google Scholar 

  • Aykroyd, W.R. (1966). The Nutritive Value of Indian Foods and the Planning of Satisfactory Diet. I.C.M.R., New Delhi.

    Google Scholar 

  • Jackson, M.L. (1958). Soil Chemical Analysis. Prentice Hall, Inc. Englewood Cliffs, N.J. p. 151.

    Google Scholar 

  • Mishra, R.S. & Khatai, M. (1969). Effect of growth substances on the ascorbic acid content of fresh green and red fruits of chillies.Indian J. Sci. Indust. 3 (3):177–78.

    Google Scholar 

  • Saimbhi, M.S., Padda, D.S. & Singh, G. (1972). Ascorbic acid content of chilli varieties as affected by fruit maturity.J. Res. Punjab Agric. Univ. 9 (2):248–50.

    Google Scholar 

  • Singh, H. (1972). Genetic character in chillies. Ph.D. thesis Punjab Agric. Univ. Ludhiana.

  • Winton, A.L. & Winton, K.B. (1935). The Structure and Composition of Foods. Vol. II. John Wiley and Sons, Inc. New York.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Vegetable Crops, Landscaping and Floriculture, Punjab Agricultural University, Ludhiana, India

    M. S. Saimbhi, Gurdeep Kaur & K. S. Nandpuri

Authors
  1. M. S. Saimbhi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gurdeep Kaur
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. K. S. Nandpuri
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01092357

Keywords

Search

Navigation