Universal Journal of Plant Science Vol. 7(3), pp. 29 - 43
DOI: 10.13189/ujps.2019.070301
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Fruits Morphological Qualitative Traits, Biochemical Components and Pungency Strength of Spicy Pepper from Maleh Valley in Morocco

N. Benbrahim ^1,*, R. Mentag ¹, Youssef Elghzaoui ², Zine Abidine Triqui ², Said Gmouh ³, Noreddine ES-Safi ⁴, Jamila Halim ⁴, F. Gaboun ¹, Mona Taghouti ^1
1 National Institute for Agricultural Research (INRA), BP 6356- Institutes 1010, Morocco
² Department of Biology, Faculty of Sciences, Mohammed-V University, Morocco
³ Department of Chemistry, Ben M’Sik Faculty of Sciences, Hassan-II University of Mohammedia-Casablanca, Morocco
⁴ Mohammed-V University, Morocco

ABSTRACT

Phenotypic diversity, biochemical components and pungency strength were assessed for eighteen spicy pepper accessions from Maleh valley in Morocco. Six plant samples were randomly collected in farmers' field across three target localities during 2015 growing season. Eight fruits from each sampled plant were characterized using eight phenotypic qualitative traits and biochemical components. Results revealed a wider genetic variability within accessions (52%) than among accessions (43%) and among sites (5%), leading to a substantial genetic differentiation among accessions (PhiPR=0.453***) and within accessions (PhiPT=0.477***) and a strong seed exchange network. The greater part of trait frequency was accounted for fruit shape (SWI=0.132), texture of fruit surface (SWI=0.270), fruit attitude (SWI=0.260), pericarp sinuation (SWI=0.119) and for fruit color (SWI=0.246) and brightness (SWI =0.218). Biochemical components analysis revealed that spicy fruits of Maleh valley are identified as having high nutritional value; carbohydrates (53.2mg/g FW), total phenolic compounds (73.3mgGAE/100g), and total lipids (1.27mg/g DM) were composed mainly of unsaturated fatty acid (87%) and a high ratio of ω6/ω3 (5.6). Furthermore, Capsaicinoids concentration (2.16mg/gDM) varied among accessions from 1.67 to 2.82 while the ratio of capsaicin/dihydrocapsaicin (1.83) was similar in all accessions. Fruit spicy was categorized into highly pungent group (27550.5 - 44780.7 SHU) according to Scoville organoleptic test.

KEYWORDS
Spicy Pepper, Phenotypic Characters, Biochemical Composition, Pungency, Morocco

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] N. Benbrahim , R. Mentag , Youssef Elghzaoui , Zine Abidine Triqui , Said Gmouh , Noreddine ES-Safi , Jamila Halim , F. Gaboun , Mona Taghouti , "Fruits Morphological Qualitative Traits, Biochemical Components and Pungency Strength of Spicy Pepper from Maleh Valley in Morocco," Universal Journal of Plant Science, Vol. 7, No. 3, pp. 29 - 43, 2019. DOI: 10.13189/ujps.2019.070301.

(b). APA Format:
N. Benbrahim , R. Mentag , Youssef Elghzaoui , Zine Abidine Triqui , Said Gmouh , Noreddine ES-Safi , Jamila Halim , F. Gaboun , Mona Taghouti (2019). Fruits Morphological Qualitative Traits, Biochemical Components and Pungency Strength of Spicy Pepper from Maleh Valley in Morocco. Universal Journal of Plant Science, 7(3), 29 - 43. DOI: 10.13189/ujps.2019.070301.