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Improvement of quality and nutritional value of spice red pepper (Capsicum annuum L.) by cross breeding of Hungarian and Spanish cultivars



Improvement of quality and nutritional value of spice red pepper (Capsicum annuum L.) by cross breeding of Hungarian and Spanish cultivars



Agri food quality: an interdisciplinary approach: 31-34



The Spanish Negral (lilac, round fruits) was crossed with the Hungarian cultivar Szegedi (semi-determinate growth habit and long red fruits). Fruits of the parents, F1 and F2 plants were harvested and analysed for carotenoid, tocopherol and ascorbic acid content using HPLC. Paprika was prepared and stored at room temperature for 6 months. Carotenoid and antioxidant contents of the F1 was lower than either parent but contents in the F2 compared favourably with the parents.

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