Comparing the morphological characteristics and nutritional composition of 23 pepper (Capsicum annuum L.) varieties

摘要

Abstract Here, 23 pepper varieties (Capsicum annuum L.) were used in the evaluation of morphological, agronomic, and nutritional characteristics to support breeding, protection, and management of genetic resources. In this study, diversity analysis, variance analysis, principal component analysis (PCA), and correlation analysis were used to analyze the data obtained. The results showed that shoulder diameter, flesh thickness, single fruit weight, transverse diameter, fruit shape index, and ventricular number variability were > 20 across all varieties. The maximum diversity index for the ventricular number and single fruit weight were 1.492 and 1.2, respectively. The soluble sugar content ranged 1.6–2.7, whereas the titratable organic acid content varied 0.2–0.4 and the soluble protein content ranged 8.4–20.1 mg g−1 FW. The range of nitric acid content was 147.5–547.7 mg kg−1, while citric, malic, and tartaric organic acids were the most dominant. The range of ascorbic acid content was 331.4–125.2 µg g−1 FW. Concentrations of capsaicin and dihydrocapsaicin varied greatly, ranging 3.5–39.9 mg 100 g−1 DW and 1.4–25.9 mg 100 g−1 DW, respectively. Principal component analysis showed that the P3 and P10 varieties clustered together in morphological, agronomic, and nutritional trait space, while the P2, P4, P12, and P16 varieties clustered based on nutritional traits. These morphological and nutritional characteristics can be used in pepper breeding to create new varieties and provide more choices for producers and consumers.