responses of growth, yield and capsaicinoids in 14 cultivars of hot pepper (capcicum spp.) at two...
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Responses of Growth, Yield and Capsaicinoids in 14 Cultivars of Hot
Pepper (Capcicum spp.) at Two Different Elevations
Bhalang SuriharnSungcom Techawongstien
Suchila Techawongstien
Department of Plant Science and Agricultural Resources,
Faculty of Agriculture, Khon Kaen University,
Thailand
Tulsi Gurung
TICA
Without hot pepper… without Thai food
Hot pepper in Thailand
Production area ~ 75,000 ha, yield 4 ton/ha.
Thai daily consume hot pepper more than 1.5 million US$
Annually export hot pepper products (mainly paste and sauce) ~ 80 million US$Annually import (mainly dry fruit) ~ 35 million US$
“Thai bird
chilli”“Thai b
ird
chilli”
Thai pepper production
Production system
In-season: rain-fed
Off-season: garden
Net-house
SituationSmall scale farmer:
low input.. low income
Diseases and insects: anthracnose, virus and fruit worm etc.
Environmental conditions: high temperature, soil, water etc.
Technological management: low to high; varieties, fertilizer, pesticide etc.
Capsaicinoids is now popular used in health
food and pharmaceutical
industries.
Rationale
Factors affecting; -Lots of variations on pungency among species, varieties, and within varieties.-Genetic and environment affected growth, fruit yield and also pungency (Harvel and Bosland, 1997; Zewdie and Bosland, 2000;
Senapati and Sarkar, 2002).Environment;- high temperature increased capsaicinoid contents- poorer soil type and water stress produce low yield of hotter fruit (Sung, 2005)- Capsaicinoids increased with increasing elevations (Tewksbury, 2006)
G x E interaction effectsGenotype may change when tested over number of environment (Senapati, 2002; Wani et al., 2003)
Rationale
Understand the role of genotype and environment interaction would be useful for evaluation and improvement of the superior chili varieties for specific location (Yan and Hunt, 2001)
Year I (2008-9): Rainy season
Year II (2009-10): Rainy season
2 locations in ThailandKhon Kaen : Chiangmai
200 : 680 m (asl)
2 locations in Bhutan
Lobesa : Thinleygang1,400 : 1,650 m (asl)
Year: III (2010-11) Dry season
2 locations in Thailand
Khon Kaen : Chiangmai
200 : 680 m (asl)
G x E interaction : 3 experiments
G x E analysisunder different
locations/seasons
To evaluate the effects of environments at different elevations on growth, yield and capsaicinoids contentTo identify the suitable chili varieties with high yield and capsaicinoids under different elevations
Objective
Chiang Mai
Khon Kaen
680 m asl.
200 m asl.
asl. =above sea level
16o 28´ N &102o 48´ E
18o 51´ N &98o 45´ E
Materials and Methods
Materials: 14 varieties based on differentorigins, Species, Growth habits, Pungency levels etc.Entry
No.
Variety/Code Origin Fruit type Pungenc
y
Species Characteristics
1 Baegup ema
Bhutan
long
cayenne
Na
annuum
Large fruit, elongated big shape,
pointed end.
2
Sha ema Bhutan
long
cayenne
Na
annuum
Large fruit, elongated big shape,
blunt end.
3
KKU-P-11012 Thailand
long
cayenne
Low
annuum
Medium fruit, elongated, pointed
end.
4
KKU-P-21005 Indonesia
long
cayenne
High
annuum
Large fruit , elongated and pointed
end.
5
KKU-P-31108 Hungary
long
cayenne
Na
annuum
Large fruit, elongated and pointed
6
KKU-P-21041 India
long
cayenne
Na
annuum
Large fruit, elongated and pointed
7KKU-P-11015 Thailand
long cayenne medium annum
Medium fruit, elongated and pointed end.
8
KKU-P-21003
Banglade
sh
long
cayenne
medium
annuum
Small fruit, elongated, pointed end.
9 KKU-P-22006 Taiwan bird chilli High annuum Small fruit, elongated, blunt end.
10KKU-P-12010 Mainmar Bird chilli High
frutescens
Small fruit, elongated, pointed end.
11
KKU-P-11175 Thailand
long
cayenne
High
annuum
Large fruit , elongated and pointed
end.
12
KKU-P-31141 Thailand chilli
High frutesce
ns
Small fruit, elongated. Pointed end.
13 KKU-P-11003 Thailand chill High annuum Small fruit, elongated, pointed end.
14 Dallay
khorsaney Bhutan Bird chilli
Na
chinense
Big round fruit
Data recorded and analyzed: Soil properties, weather conditions
plant growth, fruit yield and capsaicinoids (Collin et al., 1995)
Randomized complete block design using 14 varietal treatments, 3
replications with 10 plants each were used.
Methodology
Data from 2 elevations were combined for analysis.
Results and Discussion
Environmental condition
Chiang Mai;Temp.; Max. = 30.42
Min. = 22.18%RH = 70-75
Khon Kaen;Temp.; Max. = 34.8
Min. = 23.6% RH = 60-75
Max temp. at Khon Kaen > Chiangmai
~ 5° C
Environmental condition
CM; 200-330 mm
KK; 20-180 mmLight intensity between KK and CM were quite similar
Rain fall at CM>KK
CM; red clayKK; Sandy loam
Bulk density (gm/cm3) = 0.104
EC (1:5) (ds/m)0
0.020.040.060.08
0.10.120.140.160.18
pH w (1:2:5)5.2
5.4
5.6
5.8
6
6.2
6.4
6.6
6.8
OM (%)0
0.5
1
1.5
2
2.5
3
Total N (%)0
0.010.020.030.040.050.060.070.080.09
0.1
Extr.P (ppm)0
100
200
300
400
500
600
Excha.K (ppm)0
20
40
60
80
100
120
Sufficiency standard
>2 ds/mdeficiency
KK CM
Soil Properties
Soil nutrients : Sufficient at Chiangmai Deficient at Khon Kaen
-Most of the varieties at CM gave better plant growth than KK.-i.e. plant high, plant canopy and stem diameter-Days to flowering and 1st harvest of almost varieties at CM were late, compared to KK.
Plant growth responses
-Four varieties, i.e. Dally Khorsaney, KKU-P11175, KKU-P21031 and KKU-P32024 gave high fruit yield at CM (>150 g/plant).- Six varieties, i.e. Dally Khorsaney, KKU-P11012, KKU-P11015, KKU-P11175, KKU-P21041 and KKU-P31141 gave high fruit yield at KK.
Yield performances
Baeq
up e
ma
Dalla
y Kh
orsa
ney
KKU-
P110
03
KKU-
P110
12
KKU-
P110
15
KKU-
P111
75
KKU-
P120
10
KKU-
P210
03
KKU-
P210
31
KKU-
P210
41
KKU-
P220
06
KKU-
P311
41
KKU-
P320
24
Sha
ema
0.0020,000.0040,000.0060,000.0080,000.00
100,000.00120,000.00140,000.00160,000.00180,000.00200,000.00220,000.00240,000.00260,000.00
Capsaicinoids (SHU) KK
Capsaicinoids (SHU) CM
-Four varieties gave high capsaicinoids contents (>100,000 SHU) and high capsaicinoids yield (~20 kg/pt.) at both locations, (i.e. Dally Khorsaney, KKU-P21041, KKU-P22006 and KKU-P31141).-KKU-P31141 gave similar capsaicinoids contents for both locations, while the others gave higher contents at CM.
Capsaicinoids responsesSHU
- High variations in the variety : % sum square for growth (47.0-91.7%), yield (42.4-97.4%) and pungency (80.0-84.7%). - Indicated that genotypic differences among varieties could be classified into groups, especially based on pungency levels.
G x E interaction effects
- Interactions between varieties and elevations were found in most of the traits except for fruit weight, fruit length and placenta length.
-Categorized the 14 vars. based on their pungency into 3 groups; low = 8 vars., medium = 2 vars. and high = 4 vars.
Capsaicinoids
-The medium and high pungency varieties gave high capsaicinoids contents at high elevation.-Capsaicinoids of low pungency varieties were fluctuated, some high pungency at low or high elevations; or some gave the similar pungency for both locations.
Baequp em
a
KKU-P11012
KKU-P11015
KKU-P11175
KKU-P12010
KKU-P21031
KKU-P32024
Sha e
ma
KKU-P11003
KKU-P21003
Dallay
Khorsaney
KKU-P21041
KKU-P31141
KKU-P220060.00
25,000.00
50,000.00
75,000.00
100,000.00
125,000.00
150,000.00
175,000.00
200,000.00
225,000.00
250,000.00
275,000.00
LowMedium
High
Most of the medium and high pungency varieties, except KKU-P31141 gave high capsaicinoids at high elevation, while low pungency varieties fluctuated.
Low elevation at KKHigh elevation at CM
Low <50,000, Medium 50,000-100,000, High >100,000 SHU
SHU
Conclusion
Interactions between varieties and elevations were found in most of the characteristics
studied.
KKU-P21041, KKU-P22006, KKU-P31141 and Dally Khorsaney gave high capsaicinoids yield at both
elevations.
KKU-P22006KKU-P21041 KKU-P31141 Dally Khorsaney
Most of the high pungent varieties gave higher pungency at higher elevation.
Further studies
The Royal University of Bhutan
The high fruit yield and capsaicinoids yield varieties will be further evaluated under different elevations and seasons in Bhutan (May-Septempber 2010) and Thailand (October 2010-February2011).
Thank you
TICA