Quality related pericarp anatomical characteristics of pepper genotypes

Abstract

Anatomical characteristics affect technological quality and use value of edible fruits. Pepper is one of the most important vegetable species due to it’s high nutritional value, as well as due to it’s multiple uses in human nutrition (like fresh consumption, cooking, pickling) and in industrial processing. Quality requirements and desirable traits depend on the final use of fruits. Anatomical characteristics of fruits of 12 pepper genotypes selected for different purposes (Amfora, Piquillo de Lodosa, Kurtovska kapija, Kalifornijsko čudo - California Wonder, Anita, Šorokšari, Novosađanka, 214/14, Zeleni rotund, HS-2, HS-6, Venčarka) were analyzed. Cross sections of ripe fruits were hand-made and analyzed using light microscopy. Observations and measurements of pericarp parameters were performed using Image Analyzing System Motic. Pepper fruit pericarp was composed of one-layered epidermis, 1-5 layers of collenchyma, vascular bundles and well developed parenchyma, with huge vesicular cells adjecent to endocarp.