Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages
Most. Jesmin Akhter, Sumaia Akhter, Shanta Islam, Md. Sazzat Hossain Sarker, S. M. Kamrul Hasan
Abstract
was increased with the stages of development. The hotness of chili also increased with the development stages. However, the antioxidant activity fluctuated during the development stages of chili. Furthermore, the study incorporated the evaluation of physical parameters, such as height, weight, and color attributes concerning chilies. The Naga variety of chili demonstrated the highest level of efficacy when compared to other varieties. The nutritional and physicochemical information of the different cultivars of chili in this study might be useful to the breeders, spice processors, and consumers for desired size, taste, and hotness with health-promoting bioactive compounds, eventually for determining the harvest time.