Researches Concerning the Influence of Some Morphological Characters on Paprika Pepper Yield used in Solarium Type

Abstract

Paprika bell / chilli peppers fruits are consumed upon technical or physiological maturity,fresh or processed in the preserve industry or as bell / chilli peppers paprika. Each cultivating countryfocused on a certain feature of the different varieties of paprika bell / chilli peppers: this resulted incultivars adapted to local conditions and, through improvement, to hybrids that meet producers andconsumers requirements. In Spain, a paprika bell / chilli pepper is cultivated on lime soils, whichmakes them sweet. In Hungary, they market such bell / chilli peppers paprika as: delikatess, edelsuss(sweet), halbsuss (sweety), rosen (rose), and hot. In Romania, paprika bell / chilli pepper wasintroduced in the 19th century by Bulgarian vegetable growers. The first paprika bell / chilli pepperscrops were around Timișoara (Cenadul Mare, Tomnatic, Vizejdia, Lovrin), circa 1923. By the end ofthe 19th century, paprika bell / chilli peppers were cultivated all over Transylvania. The experimentdeveloped during 2011 at the Didactic and Research Base of the Faculty of Horticulture and Forestry,from B.U.A.S.V.M. from Timișoara. The biological material used in the trials was represented by 5cultivars (hybrids and lines) of foreign origin, i.e.: Délibáb F1, Sláger F1, Bolero F1, SJN 5 and SJD 5.To do so, we set comparative cultures after the monofactorial method with randomised blocks and 4replicates.The highest values of the technological factors on fruit weight per plant were in thegenotypes Délibáb F1, Sláger F1, and SJD 5. There was strong instability associated with a high impactof the interaction genotype x technological factors on phenotypic expression of fruit weight in the lineSJN 5.