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Growth, Yield and Quality of SAU-agni and SAU-cayenne Chili Variety

A.F.M. Jamal Uddin
Department of Hort icult ure, Sher-e-Bangla Agricult ural U niversit y, Dhaka-1207, Bangladesh

M.Z.K. Roni
Department of Agricult ural Botany, Sher-e-Bangla Agricult ural U niversit y, Dhaka-1207, Bangladesh

H. Ahmad
Department of Hort icult ure, Sher-e-Bangla Agricult ural U niversit y, Dhaka-1207, Bangladesh

M.S. Hussain
Department of Hort icult ure, Sher-e-Bangla Agricult ural U niversit y, Dhaka-1207, Bangladesh

Sk. S. Rahman
Department of Hort icult ure, Sher-e-Bangla Agricult ural U niversit y, Dhaka-1207, Bangladesh

Abstract/ Executive Summary:

An experiment was carried out in Horticulture Farm in Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, during March 2015 to June 2015, to evaluate the growth, yield and quality performance of chili varieties. This ex periment was consisted with two chili varieties namely V1, SAU-Agni and V2, SAUCayenne, and was done in randomized completely block design (RCBD) with three replications. Significant difference was observed with the cultivars on plant height, number of branches, number of flowers, number of fruits, fruit length and diameter, fresh single fruit weight, dry matter content and yield. Highest capsaicin concentrations (1.6%) of found in SAU-Agni (V1) and lowest (1.2%) from SAUCayane. Similarly, higher level of vitamin-C w as found in both green (86.5 mg) and ripens (158.2 mg) with SAU-Agni, where as lower was from SAU-Cayane. Results also investigated the fruit per plant (70.2) and yield per plant (380.7 g) in SAU-Cayane. On the other hand, fruit per plant (33.2) and yield per plant (229.6 g) also found from SAU-Agni.

Keywords: Capsaicin, Vitamin-C and Yield

Location: Horticulture Farm in Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka

Start Date: 00-03-2015

End Date: 00-06-2015

Program Area: Crop-Soil-Water Management

Commodity: Chilli

Objectives:

1. Present study observed to evaluate the high pungent chili variety for industrial purpose.

Methodology:

A field study was conducted in Horticulture Farm, Department of Horticulture, Sher-e- Bangla Agricultural University, Dhaka, during March 2015 to June 2015, to evaluate the growth, yield and quality of two new chili varieties for industrial market. The chili varieties were used viz. V1, SAU-Agni and V2, SAU-Cayenne in this experiment and was laid out in randomized completely block design (RCBD) with three replications. The unit plots size was 2.5m ×2.5m and the plant spacing 50 cm x 50 cm were maintained. Inorganic fertilizer, N:P:K, was used in 1:1:1 ratio and cowdung was mixed in soil properly before transplanting. 30 days aged seedling was transplanted in the main field. Intercultural operations and watering were also done at fortnight intervals. Plant height, leaf numbers, branch numbers, flower numbers, fruit numbers, single fruit weight, length and diameter of fruit, yield per plant were also measured. The dry matter (%) of the fruit was taken after drying sample fruits in an oven at 70^o C for 72 hours until constant weight was attained. Vitamin C was measured by Oxidative Reduction Titration Method. Two gram of green and ripen chilies were dried and powdered for estimating capsaicin percentage, whether capsaicin percentage was measured by spectrophotometer. Collected data were statistically analyzed using MSTAT-C computer package programme. Difference between treatments was assessed by t-Test at 5% level of significance.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 11, Issue: 3, Page: 198-203, June - August 2015

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the above study it was observed that SAU-Agni and SAU-Cayane showed the significant variation among all growth and yield characters. However, SAU-Agni had high vitamin-C content as well as capsaicin percentage which is important for industrial purpose. On the other hand, maximum yield was found in SAU-Cayane variety.

Knowledge Management: Journal