Authors:
H. G. Daood Central Food Research Institute Budapest, Hungary

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R. Tömösközi-Farkas Central Food Research Institute Budapest, Hungary

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J. Kapitány Spice Paprika Research Development Co., Kalocsa, Hungary

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In the present work, bio and conventional forms of spice red pepper were analysed using various high performance liquid chromatographic (HPLC) systems for their carotenoid, tocopherol and vitamin C contents. The carotenoid pigment was fractionated into free xanthophylls, monoesters, carotenes and diesters with newly developed reversed phase HPLC, while a -, b - and g -isomers of vitamin E were separated by normal phase chromatography. Ion-pair chromatography on a C-18 column provided good separation and quantification of vitamin C. The peppers included new resistant varieties and hybrids that are essential for bio-production. It was found that crossing new disease-resistant varieties such as Kaldom and Kalorez with susceptible ones such as Rubin and SZ-20 produced resistant hybrids that contained higher levels of quality components compared to the parents, particularly when grown and cultivated under organic farming conditions.

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Acta Agronomica Hungarica
Language English
Russian
German
French
Size  
Year of
Foundation
1950
Publication
Programme
ceased
Volumes
per Year
 
Issues
per Year
 
Founder Magyar Tudományos Akadémia   
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0238-0161 (Print)
ISSN 1588-2527 (Online)

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