Black Sea Journal of Agriculture

Yazarlar: Tolga SARIYER, Mehmet Ali GÜNDOĞDU, Arda AKÇAL, Murat ŞEKER

Konular:Mühendislik, Ziraat

DOI:10.47115/bsagriculture.1025436

Anahtar Kelimeler:Ascorbic acid,Pepper cultivars,Phenolic compounds,Volatile compounds

Özet: Obtaining agricultural products with better quality is closely related to the development of new cultivars. New cultivars are increasing gradually internationally as a result of the breeding programs. Capsicum annuum L. ‘A30706 F1’, Capsicum annuum L. ‘Kılçık F1’, Capsicum annuum L. ‘Bitter F1’ pepper cultivars are newly developed registered pepper cultivars in our country. A30706 F1 is a bitter and black coloured long pepper, Kılçık F1 is a sweet long thin pepper, Bitter F1 is a hot long thin pepper. Among the cultivars while the highest amount of ascorbic acid (216.35 mg / 100g) were determined in A30706 F1, the highest amount of phenolic compounds (63.69 mg GAE / 100g) were determined in the Bitter F1 cultivar. Hexanal was found as major aroma component in A30706 F1 and Kılçık F1 pepper cultivars which creates a sensory perception as fresh, cut grass. Hexanal and E-2-tetradecenal were found as major aroma components in Bitter F1 cultivar. E-2-tetradecenal creates a sensory perception as smell of pepper.

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