Chili Plants: Nutrition Content and Local Varieties as a Genetic Resources
DOI:
https://doi.org/10.11594/nstp.2021.0902Keywords:
Chilies, nutrition, local varietiesAbstract
Chili (Capsicum sp.) is a vegetable commodity that is widely grown throughout the world after tomatoes are a member of the Solanaceae family, which have very many types, ranging from not spicy to very spicy. Chili originates from South America and Central America, Peru and Mexico and then brought by the Portuguese to Europe and Asia then spread throughout the world. Chili contains many compounds that are good for health, vitamin C, vitamin A, vitamin E, folic acid, flavonoid, phenol, capsaicin which can be used to treat malnutrition in society and non-infectious diseases such as heart disease, diabetes, cancer. The content of the nutrition depends on the genotype, environmental conditions, and the fruit ripening phase at harvest. In Indonesia, there are many local varieties or landraces of chili that have adapted well to the local environment. Local varieties are good genetic resources for developing new superior varieties of chili that have the quantity, quality, and resistance to environmental stress.
Downloads
Downloads
Published
Conference Proceedings Volume
Section
License
Copyright (c) 2021 Nusantara Science and Technology Proceedings
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this proceedings agree to the following terms:
Authors retain copyright and grant the Nusantara Science and Technology Proceedings right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this proceeding.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the proceedings published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this proceeding.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See the Effect of Open Access).
How to Cite
