Effects of Varieties and Zinc on Physico-Chemical Quality of Chilli

Abstract

This study was undertaken to investigate the effect of variety and different levels of zinc (Zn) on physico-chemical quality of chilli (Capsicum frutescens L.). Treatments for this study comprised of (i) three chilli varieties (MS-217, Premium-F1 and Hot Master-F1) and (ii) five levels of zinc (0, 1.5, 3.0, 4.5 and 6.0 kg Zn ha-1) in all combinations. The pot (0.79 ft3) experiment was laid out in a randomized complete block design (RCBD) with three replications. The result exhibited that physico-chemical quality characters of chilli fruit were significantly influenced (p<0.05) by the variety and zinc application. In varieties, maximum fruit firmness (3.74 lbs), pH (4.31), calcium (2.493%), magnesium (0.414%) and phosphorus (0.139%) were recorded in Hot Master-F1; maximum potassium (2.827%), sodium (3.587%), sulphur (0.05%) and total soluble solids (TSS) (11.92%) were recorded in MS-217; the highest titrable acidity (TA) (1.14%) and vitamin C (83.05 mg/100g) were found in Premium-F1. At the same time in zinc levels, maximum TA (1.55%) was obtained at 6 kg Zn ha-1; maximum TSS (12.04%), calcium (2.611%) and sulphur (0.051%) were obtained at 3 kg Zn ha-1; the highest fruit firmness (3.91 lbs), vitamin C (86.97 mg/100 g), potassium (2.867%), magnesium (0.431%) and phosphorus (0.134%) were found at 4.5 kg Zn ha-1 treated plants; and the highest sodium (4.289%) was found at 1.5 kg Zn ha-1 treated plants. However, the lowest values of those parameters, except minimum pH (3.95) at 6 kg Zn ha-1 and sodium (2.478%) at 4.5 kg Zn ha-1, were observed at control (0 kg Zn ha-1) treated plants. Therefore, the optimum dose of zinc was appeared to be 4.5 kg ha-1 followed by 3 kg ha-1 which may be recommended to obtain improved quality chilli fruit.