Abstract
Ascorbic acid content in green and ripe fruits and zinc, copper, manganese, iron, sodium, potassium, calcium, magnesium and phosphorus content in dry fruits were found to vary significantly in different varieties of chilli (Capsicum annuum L.). Ascorbic acid content in ripe fruits of all of the eleven chilli varieties was higher than in the corresponding green fruits. Path coefficient analysis showed that number of days to fruit ripening, fruit surface area, fruit length, dry and fresh fruit yield, ascorbic acid content in green fruits and iron, calcium, magnesium and copper content in dry fruits influenced ascorbic acid content in ripe fruits of chilli.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
