EVALUATION OF PRODUCTION QUALITY AND FITNESS OF NEW CONSTITUTION HOT PEPPERS FOR CONSERVATION
The varieties employed in the trial are Ducale, Bolit and five hybrids F1. The following characters were pointed out: number of fruits per plant, yield, size, middle weight and berry consistence, pericarp thickness, dry matter, ashes, vitamin C, total and reducing sugars, nitrogen, ethereal extract, capsaicin content and hotness.
The evaluation of weight loss, of fruits withering and rots was affected in ambient temperature (22—25°C) and controlled (8—9°C) preparing the product in polyethylene bags.
Onj the ground of the results obtained, the most interesting varieties are Ducale for industry and the hybrid 145—73 for fresh market.