Abstract
This study aimed to evaluate 49 accessions of pepper and four characteristics that confer quality to its fruit. The characteristics evaluated were: capsaicin total, soluble solids, vitamin C, extractable color. Through the analysis of variance, there was a significant effect of genotypes for all traits. Based on the Scott Knott test at 5% probability, the total capsaicin content was presented the greatest diversity among the accessions, separated into 19 groups. However, access 27 (BGH 4733- 56) recorded the highest value of soluble solids and color extracting, standing out among the other accesses.
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