Selection for color in pepper (Capsicum annuum L.) breeding
Ji Won Jung. Myeong- Cheoul Cho, and Dae- Hyun Kim
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Color of peppers in 45 lines was measured in whole fresh fruit, lyophilized powder, and heat dried powder. In order to develop a convenient method for measuring color to speed up the selection process in breeding, various techniques were used and compared with American spice Trade Association (ASTA) method, including visualgrading, lightness (L*), chroma (C*), hue angle (h°) and total carotenoids, red pigments, and yellow pigments using a spectrophotometer. Total cerotenoid content and the ratio of red to yellow pigments in heat dried powder showed high correlations with ASTA values. The correlation with ASTA values of lightness of whole fresh fruit and hue angle of oven dried powder were -0.71** and -0.76** respectively. Visual grading showed a low correlation of -0.23** with ASTA even though it the most convenient.