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ที่มา:วารสารวิทยาศาสตร์เกษตร. 36 5-6(พิเศษ) : 1029-1032หัวเรื่อง:ผลของความชื้นในดินต่อความเผ็ด ผลผลิต และลักษณะทางกายภาพของผลพริก |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Studies on Heterosis of Chili (Capsicum annuum L.)) ผู้เขียน: Nogluck Milerue, Maneechat Nikornpun สื่อสิ่งพิมพ์:pdf AbstractTen varieties of local chili were collected from different locations in Thailand. Observation and evaluation of those varieties were made in comparison with five male sterile varieties introduced from abroad. Five varieties were selected among these ten varieties as male parents. They were self-pollinated for two generations before crossing with two male sterile lines. Ten F1 hybrid lines were obtained and compared with the male parents at a private company in Chiang Rai and at the Department of Horticulture, Chiang Mai University. The results showed that the three F1 hybrid lines, K Y1-1 x Bang-Chang, KY 1- 1 x Nhum Khiew and KY 1-1 x Nhum Khiew Maejo yielded 76.96%, 39.13% and 8.09% higher than the male parents which are landrace varieties. Moreover, the fruit quality was also higher than those of the male parents. They also have a rather good shape, smooth skin and big fruits. The degree of pungency as measured by spectrophotometer was different from that measured by human bite test. The highest pungency of bite test was found in Fang chili whereas the spectrophotometer methods indicated that Bang- Chang chili had the highest pungency. KY 1-1 x Nhum Khiew Maejo, CF21789 x Nhum Khiew and KY 1-1 x Nhum Khiew showed high percentage of heterosis. Pungency of F1 hybrid tested by spectrophotometer methods indicated that different male parents produce different degree of pungency. Pungency was segregated between their male and female parents, revealing that the trait was polygenically controlled with mainly dominant gene action. Variation in degree of pungency was also controlled by environment. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Capsaicin and Dihydrocapsaicin Contents of Thai Chili Cultivars) ผู้เขียน:วิลาวัณย์ ใคร่ครวญ,  นางสุเทวี ศุขปราการ, รองศาสตราจารย์ , ดร.อรรัตน์ มงคลพร, รองศาสตราจารย์ , ดร.สิริกุล วะสี สื่อสิ่งพิมพ์:pdf AbstractTen cultivars of Thai chilies, including six Capsicum annuum L. and four C. frutescens L. were grown under field conditions to determine their capsaicin and dihydrocapsaicin contents using high-performance liquid chromatography. The capsaicin content of the chili cultivars ranged from 0.76- 3.76 mg/g and the dihydrocapsaicin content ranged from 0.59-2.39 mg/g. One C. frutescens cultivar (K07) and two C. annuum cultivars (Huayseeton SK1 and Huarua) had high capsaicin contents, while two C. annuum cultivars (Huarua and Pijit007) had high dihydrocapsaicin contents. The Huarua, Huayseeton SK1 and K07 cultivars had the highest capsaicinoid contents which were greater than 5.2 mg/g. The Thai chili cultivars in this study, with the exception of K05, were classified as ‘highly pungent’ with a pungency range from 45,000-80,000 Scoville Heat Units (SHU). The Huarua and K07 cultivars were classified as ‘very highly pungent’ chilies with SHU values greater than 80,000. All chili cultivars however, had a higher content of capsaicin than of dihydrocapsaicin. High capsaicin to dihydrocapsaicin ratios were found in the K07 and Huayseeton SK1 cultivars. Moreover, capsaicin and dihydrocapsaicin contents were highest in the first harvest in all cultivars and decreased in subsequent harvests. |
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Researcherดร. อรรัตน์ มงคลพร, รองศาสตราจารย์ที่ทำงาน:ภาควิชาพืชสวน คณะเกษตร กำแพงแสน สาขาที่สนใจ:การประยุกต์ใช้ molecular marker เพื่อการปรับปรุงพันธุ์พืช, การใช้เทคโนโลยีชีวภาพเพื่อการปรับปรุงพันธุ์พืช, โรคแอนแทรคโนสในพริก Resume |