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

dc.contributor.author	Howlader, M.H.K.
dc.contributor.author	Hossain, T.
dc.contributor.author	Ali, M.
dc.contributor.author	Hossain, M.M.
dc.date.accessioned	2021-02-02T05:45:41Z
dc.date.available	2021-02-02T05:45:41Z
dc.date.issued	1996-06
dc.identifier.uri	http://publications.bsmrau.edu.bd/handle/123456789/812
dc.description.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.	en_US
dc.description.sponsorship	BSMRAU	en_US
dc.language.iso	en	en_US
dc.publisher	BSMRAU	en_US
dc.relation.ispartofseries	VOL-6;No-1
dc.subject	Quality	en_US
dc.subject	Fruit size	en_US
dc.subject	chilli	en_US
dc.title	Some qualitative aspects of local chilli morphotypes at different stages of fruit development and maturity	en_US
dc.type	Article	en_US