PROXIMAL CHEMICAL AND PHYSICAL CHEMICAL EVALUATION OF 5 SPECIES AND / OR VARIETIES OF CHERRIES (CAPSICUM) IDENTIFIED IN THE PROVINCE OF OXAPAMPA, PASCO REGION

Abstract

Collection was performed 5 species and varieties of peppers (Capsicum) in the province of Oxapampa, which were evaluated according to their characteristics morfofenotípicas, and then were assigned the scientific name, type, variety and common name. These species were grown in greenhouses in order to standardize the culture conditions. The harvested fruits were assessed physically: weight, volume, length, transverse diameter and shape, features which serve as indicators of maturity. It also determined the pH, acidity percentage (% citric acid), soluble solids and relationship maturity when fruits showed an intense red color. The C. chinense Hab.fatalii network. 4PAL ISCO14 compared to C, chinense charapita 4 PAL ISCO 10 shows a higher ratio of maturity (57.73) and (20.15), respectively. This could be due to the difference in soluble solids and organic acids. Regarding the chemical composition, the C. frutescens, showed the highest content of dry matter (42.14%), and is reflected in the higher protein content (6.42%), fiber (6.22%) and carbohydrate (26.58%) unlike other species which show a lower percentage of these components.