Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)

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dc.contributor.authorSarıyer, Tolga
dc.contributor.authorGündoğdu, Mehmet Ali
dc.contributor.authorAkçal, Arda
dc.contributor.authorŞeker, Murat
dc.date.accessioned2025-01-27T19:36:42Z
dc.date.available2025-01-27T19:36:42Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractObtaining agricultural products with better quality is closely related to the development of new cultivars. New cultivars are increasing gradually internationally as a result of the breeding programs. Capsicum annuum L. ‘A30706 F1’, Capsicum annuum L. ‘Kılçık F1’, Capsicum annuum L. ‘Bitter F1’ pepper cultivars are newly developed registered pepper cultivars in Turkey. A30706 F1 is a bitter and black coloured long pepper also called purple coloured, Kılçık F1 is a sweet long thin pepper and Bitter F1 is a hot long thin pepper. Among the cultivars while the highest amount of ascorbic acid (216.35 mg/100g) was determined in A30706 F1, the highest amount of phenolic compounds (63.69 mg GAE/100g) was determined in the Bitter F1 cultivar. Hexanal was found as major aroma component in A30706 F1 and Kılçık F1 pepper cultivars, which creates a sensory perception as fresh, cut grass. Hexanal and E-2-tetradecenal were found as major aroma components in Bitter F1 cultivar. E-2-tetradecenal creates a sensory perception as fatty, waxy, cheesy.
dc.identifier.doi10.47115/bsagriculture.1025436
dc.identifier.endpage79
dc.identifier.issn2618-6578
dc.identifier.issue2
dc.identifier.startpage72
dc.identifier.trdizinid530429
dc.identifier.urihttps://doi.org/10.47115/bsagriculture.1025436
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/530429
dc.identifier.urihttps://hdl.handle.net/20.500.12428/16935
dc.identifier.volume5
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofBlack Sea Journal of Agriculture
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectBahçe Bitkileri
dc.subjectZiraat Mühendisliği
dc.titleSome Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)
dc.typeArticle

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