Potential of experimental hot pepper hybrids for nutritional fruit quality

Abstract

The research is aimed at evaluating the experimental hybrids of hot pepper (Capsicum annuum L.) obtained by crossing the male sterile line HM5 with pure lines (LDC4, LDC5, LDC6), with a focus on the content of dry matter and total soluble matter in the fruits (long pointed pepper type) in protected space conditions. The experiment was conducted in the period 2022-2025. in the Institute for Vegetable Crops Smederevska Palanka and placed according to a random block system in three repetitions, with 40 plants per repetition. Fruits were harvested at technological maturity. Hybrids showed significant variations: HM5xLDC6 stood out with 8.87% dry matter and 7.37 Brix, while HM5xLDC4 and HM5xLDC5 had lower values (7.13% and about 7-8% dry matter; 5.70-6.17 Brix). The results show a strong positive correlation between dry matter and total soluble matter (r=0.83**), which contributes to the improvement of nutritional quality. The research identifies desirable combinations for the selection of hot hybrids adapted to the production conditions of the Republic of Serbia and support for sustainable production