Some qualitative aspects of local chilli morphotypes at different stages of fruit development and maturity

Abstract

Qualitative components of three local chilli {Capsicum atinuum) morphotypes i.e. long (C-49-1, p-3), medium-long (Baromashi) and round were assessed at various stages of fruit development Fruit weight, length and diameter, and moisture, dry matter, sugar, acid and ascorbic acid contents differed at various stages of fruit development In general, fruit size, free acid, total sugar and ascorbic acid contents increased with advancing maturity. Maximum fruit size was obtained at green mature stage i.e. 30 days after anthesis but qualitatively, the fruits reached the peak stage at ripening.