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《Journal of Anhui Agricultural Sciences》 2008-33
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Analysis of the Main Nutrients of Several Dried Chili Varieties

JI Xue-hua et al(Department of Horticulture,Shihezi University of Xinjiang,Shihezi,Xinjiang 832000)  
[Objective] The nutritional character of different chili varieties in Xinjiang was analyzed.[Methods] The contain of capsaicin in dried pepper,and vitamin C,soluble sugar,protein and carotene in fresh varieties from the Xinjiang region were tested in order to understand the nutritional characteristics of the pepper varieties.[Results] The pepper variety-Shijihong with the highest contain of capsaicin could be used as the raw material of a lot of chemical products.The variety-Longjiao No.1 with the highest contain of vitamin C,total soluble sugar and carotene could be used as the raw material of medicine products,dried spicy or chili powder or natural pigment and health product,respectively.The variety-Zaoyouwang with the highest protein content can be planted for fresh vegetable usage.[Conclusion] The foundation for the future breeding and selection of good-quality pepper variety in the Xinjiang region was laid.
【CateGory Index】: S641.3
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