SPAD values, as well as sugar- and capsaicin content in different varieties of outdoor peppers

Ferenc Lantos; László Makra; Kati Mike; Ingrid Gyalai

doi:10.18380/SZIE.COLUM.2022.9.1.5

Authors

Ferenc Lantos University of Szeged, Faculty of Agriculture, Institute of Plant Science and Environmental Protection, 6800 Hódmezővásárhely, Hungary
László Makra University of Szeged, Faculty of Agriculture, Institute of Economics and Rural Development, 6800 Hódmezővásárhely, Hungary https://orcid.org/0000-0001-7424-8963
Kati Mike Duna-R Kft. 6600 Szentes, Bolgárkertész u. 4. Hungary
Ingrid Gyalai University of Szeged, Faculty of Agriculture, Institute of Plant Science and Environmental Protection, 6800 Hódmezővásárhely, Hungary https://orcid.org/0000-0003-3960-7785

DOI:

https://doi.org/10.18380/SZIE.COLUM.2022.9.1.5

Keywords:

Capsicum annuum L., SPAD index, BRIX%, total capsaicin

Abstract

The marketability of the sweet peppers is determined by their quality in Class I, which must also meet the highest standards in terms of the color, shape of the variety and the characteristics of the various flavors. However, the determinants of quality may vary from one pepper type to another. During of our research, we examined the utilization of nitrogen, magnesium and potassium in different types of domestic peppers in the context of the relative chlorophyll content of the foliage and the amount of sugar and total capsaicin in the fruits. We determined that the nutrient solution prepared by Duna-r Ltd. is suitable for achieving the highest sugar and capsaicin content, but their levels can differ significantly. The uptake and utilization of nitrogen, magnesium and potassium of nutrient solution can be checked with the SPAD (Soil Plant Analysis Development) index data of the foliage. We found that there are periods in the phenophase of the pepper cultivars studied when both sugar content and capsaicin content increase significantly. Another major result is that sugar content is a basic determinant of capsaicin content in hot peppers and cherry peppers, while it is not an important factor of capsaicin content for Bogyiszló-type peppers.

Author Biography

László Makra, University of Szeged, Faculty of Agriculture, Institute of Economics and Rural Development, 6800 Hódmezővásárhely, Hungary

Corresponding author, email: makra.laszlo@mgk.u-szeged.hu

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