Sweet peppers (Capsicum annuum L.) are widely cultivated and consumed globally for their nutritional, phytochemical properties, and taste, with increasing demand for organic variants due to their perceived health benefits. This study aimed to assess the nutritional and phytochemical quality of developed hybrids compared to check varieties. Eight hybrids (P3 × P1, P4 × P3, P6 × P5, P5 × P1, P7 × P1, P5 × P3, P3 × P2, P6 × P3) and two check varieties (CV1, CV2) were evaluated. The results showed superior performance in hybrids P5 × P1, P7 × P1, P4 × P3, P6 × P5, P3 × P2, and P5 × P3 regarding nutritional and phytochemical traits. The highest vitamins C (121.96 mg/100 g), TPC (150.99 mg/g), TFC (14.88 mg/100 g), β-carotene (3.33 mg/100 g), and antioxidants (65.61%) were observed in P3 × P2, P7 × P1, P4 × P3, P5 × P3, and P6 × P5, respectively. P7 × P1 had the highest anthocyanin (247.97 mg/100 g), P6 × P5 had the highest crude protein (17.34%) and dry matter (7.85%), while P3 × P2 had the highest water content (94.74%) and highest pH content (6.36). P5 × P3 also had the highest TSS (6.36°Brix). Correlation analysis revealed a positive association between crude protein and β-carotene, while anthocyanin negatively correlated with total soluble solids and water content with dry matter. Principal component PC1 and PC2 together explain 53.56% of the total variance, with traits like crude protein, TPC, and antioxidant showing strong associations. The genotype distribution reflects significant nutritional variation, aiding selection in sweet pepper breeding. The results suggest hybrids P5 × P1, P7 × P1, P6 × P5, P3 × P2, and P5 × P3 as promising candidates for further evaluation based on their superior nutritional and phytochemical properties.

Assessment of nutritional and phytochemical quality in newly developed sweet pepper (Capsicum annuum L.) hybrids compared to check varieties

期刊论文
出版模式：

开放获取
发表日期：

2025年6月23日

查看全文

Abdullah Al Kafi,
Jannatul Ferdousi,
Md. Iqbal Hossain,
Md. Shahidul Islam,
Dwipok Deb Nath

摘要

Sweet peppers (Capsicum annuum L.) are widely cultivated and consumed globally for their nutritional, phytochemical properties, and taste, with increasing demand for organic variants due to their perceived health benefits. This study aimed to assess the nutritional and phytochemical quality of developed hybrids compared to check varieties. Eight hybrids (P₃ × P₁, P₄ × P₃, P₆ × P₅, P₅ × P₁, P₇ × P₁, P₅ × P₃, P₃ × P₂, P₆ × P₃) and two check varieties (CV₁, CV₂) were evaluated. The results showed superior performance in hybrids P₅ × P₁, P₇ × P₁, P₄ × P₃, P₆ × P₅, P₃ × P₂, and P₅ × P₃ regarding nutritional and phytochemical traits. The highest vitamins C (121.96 mg/100 g), TPC (150.99 mg/g), TFC (14.88 mg/100 g), β-carotene (3.33 mg/100 g), and antioxidants (65.61%) were observed in P₃ × P₂, P₇ × P₁, P₄ × P₃, P₅ × P₃, and P₆ × P₅, respectively. P₇ × P₁ had the highest anthocyanin (247.97 mg/100 g), P₆ × P₅ had the highest crude protein (17.34%) and dry matter (7.85%), while P₃ × P₂ had the highest water content (94.74%) and highest pH content (6.36). P₅ × P₃ also had the highest TSS (6.36°Brix). Correlation analysis revealed a positive association between crude protein and β-carotene, while anthocyanin negatively correlated with total soluble solids and water content with dry matter. Principal component PC1 and PC2 together explain 53.56% of the total variance, with traits like crude protein, TPC, and antioxidant showing strong associations. The genotype distribution reflects significant nutritional variation, aiding selection in sweet pepper breeding. The results suggest hybrids P₅ × P₁, P₇ × P₁, P₆ × P₅, P₃ × P₂, and P₅ × P₃ as promising candidates for further evaluation based on their superior nutritional and phytochemical properties.