Diallel analyses and estimation of genetic parameters of hot pepper (Capsicum chinense Jacq.)

Sousa, J. A. de; Maluf, Wilson Roberto

doi:10.1590/s0103-90162003000100016

Cited by 38 publications

(31 citation statements)

References 3 publications

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“…Values with negative significance were obtained for parents 77.1, 132, and 137 (Table 4). Dry matter is important to the industry because a large amount of pepper produced in the world is used in the form of powder (Sousa and Maluf, 2003).…”

Section: Fruit Quality Characteristicsmentioning

confidence: 99%

Combining ability for yield and fruit quality in the pepper Capsicum annuum

Nascimento¹,

Rêgo²,

Nascimento³

et al. 2014

Genet. Mol. Res.

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ABSTRACT. The objective of this study was to determine the effects of the general and specific combining abilities (GCA and SCA, respectively) of 15 characteristics and to evaluate the most promising crosses and the reciprocal effect between the hybrids of six parents of the Capsicum annuum species. Six parents, belonging to the Horticultural Germplasm Bank of Centro de Ciências Agrárias of Universidade Federal da Paraíba, were crossed in complete diallel manner. The 30 hybrids generated and the parents were then analyzed in a completely randomized design with three replicates. The data were submitted to analysis of variance at 1% probability, and the means were grouped by the Scott-Knott test at 1% probability. The diallel analysis was performed according to the Griffing method, model I and fixed model. Both additive and non-additive effects influenced the hybrids' performance, as indicated by the GCA/SCA ratio. The nonadditive effects, epistasis and/or dominance, played a more important role than the additive effects in pedicel length, pericarp thickness, fresh matter, dry matter content, seed yield per fruit, fruit yield per plant, days to fructification, and total soluble solids. The GCA effects were more important than the SCA effects in the fruit weight, fruit length and diameter, placenta length, yield, vitamin C, and titratable acidity characteristics. The results found here clearly show that ornamental pepper varieties can be developed through hybridization in breeding programs with C. annuum.

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Section: Fruit Quality Characteristicsmentioning

confidence: 99%

Combining ability for yield and fruit quality in the pepper Capsicum annuum

Nascimento¹,

Rêgo²,

Nascimento³

et al. 2014

Genet. Mol. Res.

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“…Moreira et al (2010) apresentaram o coeficiente da variação para produção de 23%; para diâmetro de fruto, o coeficiente de variação foi de 17,04%. Sousa & Maluf (2003) registraram um coeficiente de variação de 45,54% para produção total de fruto de pimenta; para comprimento de fruto e diâmetro de fruto, o coeficiente de variação foi …”

Section: Resultsunclassified

Obtenção e caracterização morfoagronômica de linhagens de pimenta do tipo Jalapeño Amarelo

et al. 2017

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RESUMO O gênero Capsicum, de grande importância mundial, ocorre tanto nos países tropicais como nos de clima temperado. De um total de 31 espécies, apenas cinco são consideradas domesticadas, as demais, semidomesticadas ou silvestres. Nos últimos anos, as pimentas passaram a ter maior demanda pelo mercado e, consequentemente, os trabalhos relacionados à caracterização, melhoramento e obtenção de novas cultivares receberam mais atenção dentro de instituições públicas de ensino e de pesquisa, assim como no setor privado. Este trabalho foi desenvolvido na Embrapa Hortaliças, com objetivo de caracterizar morfoagronomicamente linhagens de pimenta do tipo Jalapeño Amarelo, atividade essencial para o desenvolvimento de cultivares. Primeiramente foram identificadas três plantas segregantes da cultivar comercial do tipo Jalapeño Vermelho, que apresentaram frutos de coloração amarela. Com base nesse material, o trabalho foi desenvolvido em duas fases: na primeira, obtenção de linhagens homozigotas pelo método de Descendência de Uma Única Semente (do inglês Single Seed Descent); na segunda, caracterização das linhagens obtidas através de cinco descritores morfológicos de Capsicum propostos pelo IPGRI (1995) e posterior avaliação qualitativa das linhagens em campo, sendo usado o teste Scott-Knott para a análise estatística. Conclui-se que o método de melhoramento utilizado foi satisfatório, visto que, em 30 meses de trabalho, as linhagens avançaram cinco gerações (S5). A caracterização morfológica e a avaliação qualitativa permitiram identificar diferenças significativas entre as linhagens. As linhagens promissoras identificadas neste trabalho foram CNPH 25.368, CNPH 25.373, CNPH 25.374, CNPH 25.375 e CNPH 25.377.

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“…The dry matter is an important quality factor in many crops [80]. It is particularly important for the processing industry, e.g., a large proportion of the pepper produced in the world is used in powder form [81]. However, there is a clear need for further studies on the nutrient (and antinutrient) content of fruit peel (in general) and cubiu peel (in particular)-especially during ripening.…”

Section: Macronutrient and Caloric Content Of Cubiu Fruit Tissues Durmentioning

confidence: 99%

Nutrients of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) as a Function of Tissues and Ripening Stages

Andrade¹,

Andrade²,

Costa³

et al. 2017

JFNR

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Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are nutritionally dense. However, most studies have investigated cubiu nutrients in whole fruits. This study evaluated cubiu fruit nutrients as a function of different tissues (peel, pulp, and placenta) and ripening stages (green, turning, ripe, and fully ripe). Fruits (n = 118) were harvested to investigate weight, macronutrients (moisture, ash, proteins, lipids, carbohydrates, and energy) and selected macrominerals-calcium (Ca), magnesium (Mg), phosphorus (P), and potassium (K). Analyses were performed at the Instituto Nacional de Pesquisas da Amazônia (INPA), Brazil. Macronutrient results were expressed in g/100 g fresh weight, macrominerals as g/kg fresh weight. Fruit weight increased throughout ripening. Moisture reached a maximum value (91.77) in the fully ripe pulp. Ash displayed a maximum value (0.86) in the fully ripe placenta. Energy reached a maximum value (356.66 kJ, 86.57 kcal) in the fully ripe placenta. Carbohydrates decreased from the peel to the placenta (lowest values). K exhibited a maximum value (42.257) in the green pulp. The P peaked in ripe pulp (24.450) and placenta (21.240). In the ripe placenta, Ca had a maximum value (7.860) followed by Mg (7.573). This detailed knowledge of the edible parts of ripening cubiu fruits will broaden their use in health and disease.

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Diallel analyses and estimation of genetic parameters of hot pepper (Capsicum chinense Jacq.)

Cited by 38 publications

References 3 publications

Combining ability for yield and fruit quality in the pepper Capsicum annuum

Combining ability for yield and fruit quality in the pepper Capsicum annuum

Obtenção e caracterização morfoagronômica de linhagens de pimenta do tipo Jalapeño Amarelo

Nutrients of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) as a Function of Tissues and Ripening Stages

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