Chilli (Capsicum annuum L.)production in India is

THE ASIAN JOURNAL OF HORTICULTURE Volume 7 Issue 2 December, 2012 488-492 Research Paper Article history : Received : 17.07.2012 Revised : 22.10.2012 Accepted : 22.11.2012 Evaluation of chilli cultivars (Capsicum annuum L.) for qualitative parameters at different maturity stages KASHIBAI KHYADAGI, RAVINDRA JAWADAGI 1 AND S.Y. WALI 2 Members of the Research Forum Associated Authors: 1 Horticultural Research Station, 2 Department of Food Science and Nutrition, College of Agriculture, Author for correspondence : KASHIBAI KHYADAGI Department of Food Science and Nutrition, College of Agriculture, Email : drkskhedagi@gmail.com ABSTRACT : The chemical composition of chillies at different maturity stages showed significant differences among all the cultivars, stage of maturity and their interaction. Moisture content of cultivars decreased significantly, while fibre, fat, ash and ascorbic acid content increased with advancement of maturity stages. The ascorbic acid content of the cultivars was high at ripe stage. The capsaicin and oleoresin content increased with advancement in stage of maturity. A significant increase in total carotenoid, â carotene and anthocynin content and on the contrary, a significant decrease in chlorophyll content was noticed with progression of maturity. KEY WORDS :, Moisture, Capsaicin, Pigments, Maturity stages HOW TO CITE THIS ARTICLE : Khyadagi, Kashibai, Jawadagi, Ravindra and Wali, S.Y. (2012). Evaluation of chilli cultivars (Capsicum annuum L.) for qualitative parameters at different maturity stages, Asian J. Hort., 7(2) : 488-492. Chilli (Capsicum annuum L.)production in India is expanding more rapidly than the growth in population, giving boost to both export and domestic consumption. An encouraging development is that most of the expansion is contributed by an improvement in yield per unit area and relatively little from expansion in area. Chilli is an important commodity used as a vegetable, spice, medicinal herb, and ornamental plant by billions of people everyday. It is also used as an ingredient in industrial products. The diversity in its uses, forms and shapes brings complexity into its production and distribution systems (Farooqi et al., 2003). Chillies used in flavoring foods are popular in the cuisines of many parts of the world as it adds the pungency, colour, the remarkable aroma. Hence, it is of great interest for its chemistry, sensory attributes, and physiological action. The pungency of Capsicum fruits, its evaluation, chemical structure relationship, its increasing acceptance and preference by a variety of populations are of great research interest. The wide traditional uses in the growing regions and its intense physiological effects have attracted the attention of researchers of many different disciplines. It is imperative that quality of chilli is becoming more important to get good marketability with high level consumer acceptance. In this regard an investigation on evaluation of chilli (Capsicum annuum L.) cultivars for their quality characteristics at different maturity stages was under taken. RESEARCH METHODS The promising chilli cultivars developed by private and public sectors grown during Rabi season were selected for the investigation. Chemical composition of 17 cultivars at, ripe and dry stages were analysed in triplicates. Moisture, fat and ash content were analysed according to the methods of AOAC (Anonymous, 1990), crude fibre was assessed according to Jacobs (1959). The ascorbic acid (Anonymous, 1980), capsaicin (Palicio,1977) and oleoresin (Anonymous, 1997) was determined for all the selected cultivars at three stages. Further, the pigments such as chlorophyll (Yoshida et al., 1972), carotenoid (Bajracharya, (1998), β-carotene (Phole and Gregory,1960) and anthocyanin ( Ranganna,1986) were analysed. The chemical composition of 17 cultivars were statistically analysed by Factorial Completely Randomized Design. RESEARCH FINDINGS AND DISCUSSION The chemical composition of chillies varied significantly HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE

KASHIBAI KHYADAGI, RAVINDRA JAWADAGI AND S.Y. WALI among the cultivars, maturity stage and their interaction for all quality parameters (Table 1). The moisture content of cultivars decreased significantly with advancement in maturity. Similar results were noticed by Das et al. (1996). All the selected cultivars at dry stage had ideal moisture content between 8-10 per cent. A very low moisture (<7%) causes brittleing and breaking of pods, while high moisture (>14%) leads to mould growth (Krishnamurthy and Natarajan, 1973). The fat content of cultivars increased significantly with advancement of maturity, maximum content was noticed in SH-5 cultivar at all three maturity stages whereas minimum in Pusa Jwala, H.9646 and Godavari in, ripe and dry stage, respectively. The crude fibre content increased significantly with increase in maturity stage, which are in accordance with observations of Das et al (1996) (Table 1). Ash content of cultivars varied significantly among the cultivars, maturity stages and their interaction in all three stages. The ash content of dry chilli ranged between 7.22 to 9.14 per cent. The water soluble ascorbic acid content of ripe chilli cultivars was higher than and differed between cultivars. Similar observations were made by Jagadeesh (2000). The results of ascorbic acid content of chillies at dry stage were at par with the results of Pankar and Magar (1978) who reported ranges between 38 to 86 mg per 100 g in whole chillies (Table 2). The stage of maturity influences the amount of capsaicinoids present in chilli fruit (Ahmed et al., 1987). The capsaicin content of chilli cultivars increased significantly with advancement of maturity stage. Significant differences were noticed among cultivars and maturity stages for capsaicin content. These results are at par with Krishnamurthy et al. (1999). The oleoresin content of cultivars varied significantly between cultivars, maturity stages and their interaction (Table 2). The total colouring matter (β-carotene) and carotenoid content at dried stage was found maximum in Byadagi cultivars. Similar observations made by Nawalagatti et al. (1997). The chlorophyll content at stage was ranging from 0.16 (Arka Lohit) to 1.28 mg (SH-5). It is obvious that carotenoid pigments co-exist with chlorophyll. It was apparent that the total carotenoid content of dark cultivars like Arka Lohit, G-4 and Godavari documented high (Table 3). Anthocynin content of chilli cultivars at ripe stage ranged between 0.31 (Arka Lohit) to 1.90 mg (Devanur Deluxe). While at dry stage, maximum content was found in Byadagi Dabbi (3.21mg) and minimum in Pusa Jwala (0.54 mg). Significant differences were noticed between cultivars, maturity stages and their interaction for all pigments content. These variations could be due to genetic make up (Table 3). The per cent decrease of moisture in ripe and dry stages Table 1 : Moisture, fat and fibre content of chilli cultivars at different stages of maturity Moisture (g%) Fat (g%)* Fibre (g%)* Green Ripe Dry Green Ripe Dry Green Ripe Dry 1. Arka Lohit 75.40 73.79 7.55 0.05 0.70 7.68 4.50 6.42 21.36 2. MSH-11 71.35 66.44 8.12 0.06 0.70 7.27 4.96 6.66 21.98 3. Arka Harita 79.32 74.85 8.21 0.07 0.77 7.08 5.31 7.12 21.03 4. G-4 77.51 70.92 8.97 0.04 0.91 7.25 5.42 8.88 22.58 5. Byadagi Dabbi 89.33 73.35 10.00 0.06 0.50 9.30 4.20 6.04 20.37 6. Byadagi Kaddi 76.12 71.30 8.72 0.03 0.56 7.83 3.95 5.18 20.29 7. Pusa Jwala 72.55 70.81 8.76 0.02 0.63 6.86 3.34 4.52 19.64 8. H. No-9646 77.60 72.19 8.68 0.03 0.39 9.08 3.09 4.09 20.77 9. Indam-5 75.39 70.93 8.79 0.09 0.54 8.42 2.89 4.41 20.46 10. Indam-10 79.11 75.78 8.94 0.07 0.80 7.95 2.41 4.16 19.38 11. Namadari 76.85 76.26 8.82 0.04 0.28 6.67 3.70 4.46 22.17 12. Godavari 75.67 70.98 8.28 0.04 0.62 6.52 4.86 6.14 21.63 13. Devanur Deluxe 83.09 75.75 8.96 0.06 0.81 7.91 4.09 6.15 20.79 14. Hero 82.90 76.07 8.49 0.05 0.91 7.90 3.86 5.35 20.86 15. SH-5 91.15 80.57 10.27 0.09 1.07 9.77 2.92 4.47 23.23 16. SH-12 80.94 77.07 8.53 0.04 0.99 8.00 3.23 5.09 22.48 17. BSS-273 79.70 68.50 8.84 0.04 0.86 6.64 4.82 6.98 21.44 Maturity (M) 0.035 0.096 0.126 0.034 0.093 0.122 0.058 0.161 0.212 (C) 0.082 0.227 0.299 0.080 0.221 0.358 0.138 0.383 0.504 M x C 0.142 0.393 0.518 0.138 0.382 0.504 0.239 0.662 0.872 *moisture free basis Asian J. Hort., 7(2) Dec., 2012 : 488-492 489

EVALUATION OF CHILLI CULTIVARS FOR QUALITATIVE PARAMETERS AT DIFFERENT MATURITY STAGES Asian J. Hort., 7(2) Dec., 2012 : 488-492 490

KASHIBAI KHYADAGI, RAVINDRA JAWADAGI AND S.Y. WALI Table 3 : Pigment (mg/100 g) content of chilli cultivars at different maturity stages Total chlorophyll Total carotenoid β-carotene Anthocyanin Green Ripe Green Ripe Dry Ripe Dry Ripe Dry 1. Arka Lohit 1.28 0.13 0.39 0.73 0.89 159.00 302.33 0.31 0.58 2. MSH-11 0.44 0.06 0.32 0.51 0.81 80.33 151.67 0.40 0.65 3. Arka Harita 0.57 0.10 0.33 0.73 0.92 92.97 125.67 0.80 2.35 4. G-4 1.22 0.08 0.39 0.78 1.91 98.93 196.67 0.40 0.84 5. Byadagi Dabbi 0.41 0.16 0.18 1.68 3.82 479.67 639.0 1.38 3.21 6. Byadagi Kaddi 0.45 0.17 0.23 1.59 3.67 463.53 539.00 1.64 3.20 7. Pusa Jwala 0.27 0.08 0.24 0.83 0.90 129.61 238.00 0.29 0.54 8. H.No-9646 0.62 0.11 0.37 1.15 2.27 103.67 142.33 0.53 0.87 9. Indam-5 0.58 0.17 0.23 0.26 0.85 76.65 91.11 0.38 0.73 10. Indam-10 0.22 0.13 0.20 0.56 0.84 100.05 193.00 0.46 0.88 11. Namadari 0.73 0.10 0.38 1.25 2.87 103.33 154.00 0.74 1.57 12. Godavari 1.26 0.25 0.51 1.09 2.06 107.67 141.61 0.28 0.56 13. Devanur Deluxe 0.91 0.05 0.33 1.05 2.92 343.33 538.00 1.90 2.57 14. Hero 0.85 0.10 0.29 1.41 2.52 128.33 219.33 1.30 2.52 15. SH-5 0.16 0.07 0.19 1.33 3.23 67.95 89.65 1.27 2.99 16. SH-12 0.55 0.11 0.37 1.02 2.71 162.33 209.00 1.23 2.61 17. BSS-273 0.75 0.13 0.29 0.68 2.11 121.67 155.67 0.58 0.88 Maturity (M) 0.011 0.031 0.041 0.018 0.050 0.066 1.885 5.221 6.878 0.039 0.108 0.142 (C) 0.032 0.090 0.090 0.043 0.119 0.157 5.508 15.257 20.099 0.113 0.313 0.412 M x C 0.046 0.128 0.128 0.075 0.208 0.274 7.766 21.512 21.512 0.159 0.440 0.580 Table 4 : Change in moisture, capsaicin, ascorbic acid and oleoresin content with advancement of maturity stages Moisture (%) Capsaicin (%) Ascorbic acid (%) Oleoresin (%) Green Green Green Ripe ripe Decrease in ripe over Decrease in dry over ripe over dry over dry 1. Arka Lohit 75.40 2.14 89.99 0.14 60.87 54.05 145.00 30.11 17.66 56.86 2. MSH-11 71.35 6.88 88.62 0.10 35.71 55.26 148.33 58.57 12.16 26.23 3. Arka Harita 79.32 5.55 89.65 0.21 67.71 21.15 155.00 62.58 12.85 17.40 4. G-4 77.51 8.50 88.43 0.22 70.97 43.10 172.67 46.33 12.12 27.48 5. Byadagi Dabbi 89.33 17.89 88.81 0.05 71.43 75.00 195.00 38.97 9.80 15.85 6. Byadagi Kaddi 76.12 6.29 88.54 0.07 77.78 37.50 189.33 46.31 9.14 14.71 7. Pusa Jwala 72.55 2.49 87.93 0.10 21.28 19.29 198.67 45.97 6.47 96.75 8. H.No-9646 77.60 6.97 88.81 0.17 51.52 60.00 179.33 41.64 11.33 35.92 9. Indam-5 75.39 5.92 88.34 0.10 24.39 35.29 142.67 35.06 10.72 37.22 10. Indam-10 79.11 4.21 88.70 0.11 26.83 41.86 160.67 38.79 12.07 22.54 11. Namadari 76.85 0.77 88.52 0.15 40.54 15.39 162.33 36.56 16.11 39.11 12. Godavari 75.67 6.20 89.06 0.11 36.67 70.73 144.00 56.02 15.61 06.47 13. Devanur Deluxe 83.09 10.63 89.22 0.09 40.91 22.58 142.00 70.16 13.99 06.43 14. Hero 82.90 8.24 89.79 0.16 64.00 2.44 153.67 52.49 13.35 06.37 15. SH-5 91.15 11.61 88.73 0.10 32.26 81.25 195.68 40.69 12.07 35.38 16. SH-12 80.94 4.78 89.46 0.16 51.61 34.04 136.00 63.00 13.44 31.78 17. BSS-273 79.70 14.05 88.91 0.13 32.21 24.49 156.00 43.59 12.87 13.83 Asian J. Hort., 7(2) Dec., 2012 : 488-492 491

EVALUATION OF CHILLI CULTIVARS FOR QUALITATIVE PARAMETERS AT DIFFERENT MATURITY STAGES over varied from 0.77 to 17.89 and 87.93 to 89.99 per cent, respectively. Maximum decrease in moisture content was with Byadagi Dabbi and Arka Lohit at ripe and dry stage respectively over. The increased capsaicin content in dry stage over ranged from 2.44 to 81.25 per cent. Maximum increase was visible in SH-5 and minimum in Godavari. It was interesting to note that higher per cent increase in capsaicin content was noticed in cultivars containing low at stage. Per cent increase in ascorbic acid content at ripe stage over ranged from 30.11 to 70.16. While per cent of oleoresin ranged from 6.43 to 96.75 at dry stage (Table 4). The moisture, fat, fibre, ash, and ascorbic acid content of chilli cultivars significantly varied among the cultivars, stages of maturity and their interaction. Moisture content of cultivars significantly decreased with increase in maturity stages while fat, fibre, ash, and ascorbic acid content increased. The ascorbic acid content was peak at ripe stage. The capsaicin and oleoresin content increased with progression of maturity. The chlorophyll content was decreased with increase in maturity and total carotenoid, â-carotene, and anthocyanin increased. REFERENCES Anonymous (1980). Official methods of analysis. Association of Official Analytical Chemists, 9 th Ed., Washington, p.823. Anonymous (1990). Official methods of analysis, Association of Official Analytical Chemists, 20 th Ed. AOAC, Washington D.C., U.S.A. Anonymous (1997). Spice and other condiments extractable capsicum and oleoresin paprika (Woodbury Jones, E.). J. Assoc Off. Agric. Chem., 14 th Ed., XIV, Washington D.C., U.S.A. Ahmed, N., Krishnappa, G.M., Upperi, S.N. and Khot, A.B. (1987). Pungency of chillies as influenced by variety and maturity. Curr. Sci., 16: 161-162. Bajracharya (1998). Experiments in plant physiology A laboratory manual. Narosa Publishing House, New Delhi, pp.50-63 Das, P., Borua, I., Sarkar, C.R. and Phookan, A.K. (1996). Proximate composition of three chilli (Capsium annuum L. and Capsicum frutescens L.) varieties at different stages of fruit development. J. Agric. Sci. Soc. North East India, 9(1) :100-103. Farooqi, A.A., Srinivasappa, K.N. and Sreeramu, B.S. (2003). Tropical spice crops. Indian Institute of Plantation Management. Bangalore. Jagadeesh, R.C. (2000). Genetics of yield, Yield components and fruit quality parameters in Chilli (Capsicum annuum L.). Ph.D Thesis, University of Agricultural Sciences, Dharwad, KARNATAKA (INDIA). Jacobs, M.B. (1959). The chemical analysis of foods and food products, D.Vannostrund, New York, pp.327-339. Krishnamurthy, R., Malve, M.K. and Shinde, B.M. (1999). Evaluation of capsaicin content in red and chilli. J. Scient. Industrial Res., 58(8): 629-630. Krishnamurthy and Natarajan, C.P. (1973). Colour and its changes in chillies. Indian Food Packer, January February, pp.39-44. Nawalagatti, C.M. (1997). Physiological basis of variation in productivity potential of chilli (Capsicum annuum L.) genotypes. Ph.D. Thesis, University of Agricultural Sciences, Dharwad, KARNATAKA (INDIA). Palicio, J.R. (1977). Analysis of capsaicin. J. Assoc. Off. Analyt. Chem., 60: 970. Pankar, D.S. and Magar, N.G. (1978). Capsaicin, total colouring matter and ascorbic acid contents in some selected varieties of Chilli. J. Maharashtra Agric. Univ., 3: 116-119. Pohle, W.D. and Gregory, R.L. (1960). Colour of capsicum species. Food Technol., 14: 425. Ranganna, S. (1986). Hand book of analysis and quality control for fruits and veg. products. 2nd Ed., Tata, McGraw Hill Publishing Company Ltd, New Delhi. Yoshida, S.D., Forno, J.H., Cook and Gomez, K.H. (1972). Laboratory manual for physiological studies of rice, IARI, 2 nd Ed. Los Bobnos, Philippines. *********** Asian J. Hort., 7(2) Dec., 2012 : 488-492 492