Ascorbic acid Beta-Carotene and Amino acids in Capsicum (Capsicum annuum) during fruit development in Himalayan Hills

  • P. C. Pant Agricultural Research Unit, Almora
  • M. C. Joshi Agricultural Research Unit, Almora
  • K. N. Mathpal Agricultural Research Unit, Almora
DOI: https://doi.org/10.14429/dsj.34.6069
Keywords: Fruit ripening, Ascorbic acid, Fruit development

Abstract

Capsicum 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.

Author Biographies

P. C. Pant, Agricultural Research Unit, Almora
Himalayan Research Complex, Agricultural Research Unit, ALMORA
M. C. Joshi, Agricultural Research Unit, Almora
Himalayan Research Complex, Agricultural Research Unit, ALMORA
K. N. Mathpal, Agricultural Research Unit, Almora
Himalayan Research Complex, Agricultural Research Unit, ALMORA
Published
2014-01-29
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
Issue
Vol 34 No 2: Defence Food Research
Section
Special Issue Papers
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