Title: Influence of different shading nets and harvesting periods on Vitamin C and Capsaicinoids content in chilli pepper

Biography:

Stella Agyemang Duah completed MPhil in Post Harvest Technology at the age of 28 years from Kwame Nkrumah University of Science and Technology in Ghana and currently a 3^rd year PHD candidate at the Plant Science School, Szent István University, Godollo, Hungary.
Reserach Interests:
Food security, food science, Crop production and Analytical Chemistry. 

Abstract

The study was carried out to establish how the use of different shading nets could influence the vitamin C and total Capsaicinoids content in ‘Star Flame’ chilli pepper (Capsicum annuum) grown under plastic house conditions. Three different shading net colours namely red, green and white under two harvesting periods were used in this experiment. Peppers without shading nets were used as control. ‘Star Flame’ chilli pepper were subjected to chromatographic analyses using HPLC for the determination of total Capsaicinoids and vitamin C. Interaction in different shading nets and harvesting periods (p = 0.010) had significant effect on total Capsaicinoids as a result of green and white shading showing higher differences when compared to control samples. Vitamin C content was observed to have increased in white and red shadings (p=0.001) after the first harvest and gradually decreased after the second harvesting time (p=0.002).