STUDY OF CHILI PEPPER VARIETIES AND HYBRIDS (CAPSICUM ANNUUM) IN THE PEDOCLIMATIC CONDITIONS OF CLUJ COUNTY, ROMANIA

Emese Egyed University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture
Danut-Nicolae Maniutiu University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture http://orcid.org/0000-0003-4910-8787
Sandor Rozsa University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture http://orcid.org/0000-0002-9185-4495
Tincuta-Marta Gocan University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture http://orcid.org/0000-0002-4739-0777
Rodica Sima University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Faculty of Horticulture http://orcid.org/0000-0002-6816-3119

DOI: https://doi.org/10.15835/agrisp.v115i3-4.13841

Keywords: peppers, analysis, production, vitamins

Abstract

The diversity of uses of pepper in obtaining various products and culinary preparations, as well as its valuable content in nutrients explains the expansion of this crop. The nutritional value of pepper fruits is given by their content in carbohydrates (6-7%), proteins (1-1.3%), lipids (0.5-1%), vitamin C (100-300 mg / 100g substance fresh), vitamins A, P, B1, B2, B6, E, H and minerals such as potassium, phosphorus, calcium and iron, all of which sum up the dry matter. It can be seen that not the largest or most productive fruits lead to this result. In this study the highest values were registered for Paprica giallo with 13.76% soluble dry matter, respectively for the local variety with 9.34% soluble dry matter.

Published

2020-12-16

Issue

Vol. 115 No. 3-4 (2020): AGRICULTURA

Section

Research articles

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