Divergência genética entre genótipos de pimenta com base em caracteres morfo-agrônomicos

Ferrão, Luís Felipe Ventorim; Cecon, Paulo Roberto; Finger, Fernando Luíz; Silva, Fabyano F.; Puiatti, Mário

doi:10.1590/s0102-05362011000300016

Cited by 22 publications

(19 citation statements)

References 7 publications

(2 reference statements)

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“…The increase observed in the SS content may be due to dissociation of some structural organic molecules in soluble compounds (TSEGAY et al, 2013). In this study (70 DAA), the values were higher than those reported in the study by FERRÃO et al (2011), who obtained variations in the range 5. 5-11.9 o Brix in the values for SS in samples from Capsicum baccatum fruits in mature stage.…”

Section: Resultscontrasting

confidence: 77%

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Postharvest quality and functional compounds in "dedo-de-moça" 'BRS Mari' pepper fruit at different stages of maturity

et al. 2016

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The purpose of this study was to evaluate the physicochemical characteristics and functional properties of "dedo-de-moça" 'BRS Mari' pepper fruits at different maturity stages, and determine the ideal harvest stage for fresh consumption. The pepper plants were grown in the experimental field of Embrapa Hortaliças (Brasília, DF, Brazil) in 2012, and their fruits were evaluated at 20, 30, 40, 50, 60, 70, and 80 days after anthesis (DAA) RESUMO O objetivo deste trabalho foi avaliar as características físico-químicas e propriedades funcionais da pimenta dedo-de-moça 'BRS Mari', em diferentes estádios de maturação, e determinar o estádio ideal de colheita dos frutos destinados ao consumo in natura. As pimentas foram cultivadas no campo experimental da Embrapa Hortaliças (Brasília, DF, Brasil), em 2012. Seus frutos avaliados aos 20, 30, 40, 50, 60, 70 e 80 dias após a antese (DAA) quanto ao teor de sólidos solúveis (SS), acidez titulável (AT), relação SS/AT, coloração (ângulo hue e luminosidade), clorofilas a, b e total, compostos fenólicos totais (CFT),

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Section: Resultscontrasting

confidence: 77%

“…Among the pepper species, Capsicum baccatum var. pendulum (commonly known as "dedo-de-moça", "finger-of-young-lady", much used in cooking worldwide) is highlighted (FERRÃO et al, 2011).…”

Section: De Maturação E Determinar O Estádio Ideal De Colheita Dos Fmentioning

confidence: 99%

Postharvest quality and functional compounds in "dedo-de-moça" 'BRS Mari' pepper fruit at different stages of maturity

et al. 2016

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“…Registered pepper cultivars are scarce and no varieties are available for direct use by farmers that are specifically suitable for processing, especially regarding characteristics such as total soluble solids, titratable acidity, the SS/TA ratio and pH. Detailed characterization of genetic diversity in this genus may encourage future breeding programs (Geleta et al 2005, Neitzke et al 2010, Ferrão et al 2011, Faria et al 2012.…”

Section: Introductionmentioning

confidence: 99%

Genetic dissimilarity among the physiochemical characteristics of fruit from pepper accessions

Maciel

Oliveira²,

Melo

et al. 2016

Biosci. J.

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ABSTRACT:The objective was to evaluate the genetic variability among pepper accessions al the physical and chemical characteristics of fruit. Pepper accesses are from the Germplasm Bank at the Federal University of UberlandiaMonte Carmelo Campus (Universidade Federal de Uberlândia-UFU, Campus Monte Carmelo, MG, Brazil). The experiment was conducted from November 2013 to March 2014 at UFU's Experimental Station on the Monte Carmelo campus, MG, Brazil. The statistical design consisted of randomized blocks with 47 treatments and four replications. Multivariate analyzes were performed for quantitative traits in 47 pepper access by principal component analysis. Means were compared by Scott-Knott test (α = 0.05). Mature fruits were collected 120 days after transplant and used to determine titratable acidity (TA), total soluble solids (SS), pH and SS/TA. There was genetic variability among accessions. The 47 accessions showed high soluble solids content of 9.08 ° Brix, acidity of 0.22, pH of 5.50 and an SS/TA ratio of 33.8. This last characteristic is of great importance in the food processing industry. UFU accession 28 has high levels of SS and TA and is therefore a candidate for Pepper breeding programs that target the needs of the food processing industry.

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“…They can be used for culinary, industrial, medicinal, and ornamental purposes Rêgo et al, 2011). Furthermore, their cultivation favors increased income for small farms and the establishment of workers in rural areas, mainly due to extensive use of manual labor at harvest time (Moura et al, 2010;Sudré et al, 2010;Ferrão et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Inheritance of resistance to Pepper yellow mosaic virus in Capsicum baccatum var. pendulum

Bento¹,

Rodrigues²,

Gonçalves³

et al. 2013

Genet. Mol. Res.

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ABSTRACT. We investigated inheritance of resistance to Pepper yellow mosaic virus (PepYMV) in Capsicum baccatum var. pendulum accessions UENF 1616 (susceptible) crossed with UENF 1732 (resistant). Plants from generations P 1 , P 2 , F 1 , F 2 , BC 1:1 , and BC 1:2 were inoculated and the symptoms were evaluated for 25 days. Subsequently, an area under the disease progress curve was calculated and subjected to generation means analysis. Only the average and epistatic effects were significant. The broad and narrow sense heritability estimates were 35.52 and 21.79%, respectively. The estimate of the minimum number of genes that control resistance was 7, indicating that resistance is polygenic and complex. Thus, methods to produce segregant populations that advocate selection in more advanced generations would be the most appropriate to produce chili pepper cultivars resistant to PepYMV.

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Divergência genética entre genótipos de pimenta com base em caracteres morfo-agrônomicos

Abstract: Genetic divergence among sub-samples of pepper based on morpho-agronomic characters

Cited by 22 publications

References 7 publications

Postharvest quality and functional compounds in "dedo-de-moça" 'BRS Mari' pepper fruit at different stages of maturity

Postharvest quality and functional compounds in "dedo-de-moça" 'BRS Mari' pepper fruit at different stages of maturity

Genetic dissimilarity among the physiochemical characteristics of fruit from pepper accessions

Inheritance of resistance to Pepper yellow mosaic virus in Capsicum baccatum var. pendulum

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