Testing pepper varieties intended for production of vegetable caviar

• Published in: Savremena poljoprivreda Vol. 58; no. 1-2
• Main Author: Gvozdenovic, Dj., Institute of Field and Vegetable Crops, Novi Sad (Serbia)
• Format: Journal Article
• Language: English
• Published: 2009
• Subjects: CAPSICUM ANNUUM; COMPOSICION APROXIMADA; COMPOSITION GLOBALE; CROP YIELD; ENSAYOS DE VARIEDADES; ESSAI DE VARIETE; FRUIT; FRUTO; http://www.fao.org/aos/agrovoc#c_10176; http://www.fao.org/aos/agrovoc#c_1288; http://www.fao.org/aos/agrovoc#c_26833; http://www.fao.org/aos/agrovoc#c_3119; http://www.fao.org/aos/agrovoc#c_32803; http://www.fao.org/aos/agrovoc#c_6951; http://www.fao.org/aos/agrovoc#c_8157; PROXIMATE COMPOSITION; RENDEMENT DES CULTURES; RENDIMIENTO DE CULTIVOS; SELECCION; SELECTION; VARIEDADES; VARIETE; VARIETIES; VARIETY TRIALS
• ISSN: 0350-1205

The pepper breeding program conducted in previous years has produced cultivars adapted to the local agro-ecological conditions and attractive to consumers, suitable for outdoor and indoor production and planting from transplants or directly from seed. Because of its characteristics and fruit types, they may be consumed fresh or can be roasted, frozen or breaded. They are used by the catering industry, for homemade preserves, or may be processed into filets, shredded salad, etc. Amphora, Una, Atina and the standard cultivar Kurtovska Kapija showed to be most suitable for preparation of vegetable caviar.