Ascorbic acid Beta-Carotene and Amino acids in Capsicum (Capsicum annuum) during fruit development in Himalayan Hills
Keywords: Fruit ripening, Ascorbic acid, Fruit development
AbstractCapsicum varieties viz HC-201 & HC-202 developed at ARU, Almora took 35 days from fruit set to ripening. Results showed significant positive correlation for ascorbic acid and Beta-carotene with days to maturity. Out of eight ninhydrin positive products, only seven could be identified viz, hydroxyproline, proline, lysine, 5-alanine, arginine, threonine and methionine, at the later stages of the fruit development. All amino acids except methionine were found either absent or in traces at the earlier stages of fruit development.
How to Cite
Pant, P., Joshi, M., & Mathpal, K. (2014). Ascorbic acid Beta-Carotene and Amino acids in Capsicum (Capsicum annuum) during fruit development in Himalayan Hills. Defence Science Journal, 34(2), 205-208. https://doi.org/10.14429/dsj.34.6069
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