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Variety traits

Dry matter content in pepper

Capsicum annuum L.

Dry matter content is a critical biochemical index of pepper fruit quality, which determines their suitability for industrial processing, particularly for drying and paprika production.

In the reference 54 varieties crop Bell pepper, where this is mentioned in the description.

For pepper fruits, values exceeding 40% are considered high, while minimum quality thresholds starting from 6% have been established for certain types of marketable products. Dry matter content directly determines the yield of the finished product during processing and is an important parameter for breeding selection.

In breeding practice, an inverse correlation is observed between dry matter content and quantitative characteristics, such as fruit weight and pericarp thickness; however, modern cultivars allow for the combination of high biochemical indices with good yields. This trait is subject to the influence of agronomic practices, including the application of complex mineral fertilizers.

General information about the subject — on the page Dry matter.

Sources8

Varieties of Bell pepper mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Mathias

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Capsicum annuum L. · Bell pepper

HU
1 record