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Ascorbic Acid and Capsaicin in Different Varieties of Chilli (Capsicum Annuum L.) Awasthi D. N., Singh B.P. National Botanic Gardens, Lucknow Summary Studies to investigate the ascorbic acid and capsaicin content of chilli varieties Kalyanpur Type 1,2,5, NP 46, NP 44, 34, Kashmiri long, Roter Zwerg, Tserin Lift, and NBG local selection showed that maximum content of ascorbic acid was in Kalyanpur Type 2 and capsaicin content in NBG local selection. Coefficient correlations were positive between ascorbic acid and other characters under study. Capsaicin behaved in similar manner except there was negative correlation with moisture per cent. Top | |
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