EVALUATION OF ELITE HOT PEPPER VARIETIES - IPMS ...

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EVALUATION OF ELITE HOT PEPPER VARIETIES (Capsicum species) FOR GROWTH, DRY POD YIELD AND QUALITY UNDER JIMMA CONDITION, SOUTH WEST ETHIOPIA M.Sc. Thesis Submitted to the School of Graduate Studies Jimma University College of Agriculture and Veterinary Medicine In Partial Fulfillment of the Requirements for the Degree of Master of Science in Horticulture (Vegetable Science) By Seleshi Delelegn March, 2011 Jimma University 2
School of Graduate Studies As Thesis research advisor, I hereby certify that I have read and evaluated this Thesis prepared under my guidance, by Seleshi Delelegn entitled “Evaluation of Elite Hot pepper varieties (Capsicum species) for growth, dry pod yield and quality under Jimma condition, South West Ethiopia”. I recommend that it be submitted as fulfilling thesis requirement. Derbew Belew (PhD) Major Advisor ______________ Signature Ali Mohammed (PhD) Co-Advisor _____________ Signature As member of the board of examiners of the MSc. Thesis open Defense Examination, we certify that we have read and evaluated the Thesis prepared by Seleshi Delelegn and examined the candidate. We recommended that the Thesis be accepted as fulfilling the Thesis requirement for the degree of Master of Science in Horticulture (Vegetable science). Amsalu Ayana (PhD) ------------------ Chair person Signature Nigussie Kassa (M.Sc.) ------------------ Internal Examiner Signature Lemma Dessalegne (PhD) -------------------- External Examiner Signature i
Page 1: EVALUATION OF ELITE HOT PEPPER VARI
Page 5 and 6: STATEMENT OF THE AUTHOR I, Seleshi
Page 7 and 8: BIOGRAPHICAL SCKETCH The author, Se
Page 9 and 10: TABLE OF CONTENTS (Continued) 2.4.7
Page 11 and 12: LIST OF TABLES Table 1.Varieties us
Page 13 and 14: LIST OF TABLES IN THE APPENDIX Appe
Page 15 and 16: Evaluation of Elite Hot Pepper Vari
Page 17 and 18: The exact time of introduction of p
Page 19 and 20: Furthermore, the information genera
Page 21 and 22: devoted to their production in such
Page 23 and 24: national and international level ha
Page 25 and 26: pungency as the active ingredient h
Page 27 and 28: 2.4.2 Water requirement of hot pepp
Page 29 and 30: stimulate growth, resulting in larg
Page 31 and 32: introduced from different regions o
Page 33 and 34: 2.6. Varietal Studies and Achieveme
Page 35 and 36: 3. MATERIALS AND METHODS 3.1 Descri
Page 37 and 38: 3.3 Experimental Design The study w
Page 39 and 40: 3.4.2 Yield and yield related param
Page 41 and 42: 4. RESULTS AND DISCUSSION The analy
Page 43 and 44: This result, therefore confirmed th
Page 45 and 46: Variety Mareko Fana Days to 50% flo
Page 47 and 48: Table 3. Mean number of primary, se
Page 49 and 50: 4.2 Yield Parameters 4.2.1 Number o
Page 51 and 52: percentage of assimilate, which als
Page 53 and 54:
On the other hand, the increase in
Page 55 and 56:
4.3.3 Fruit dry weight (g) The anal
Page 57 and 58:
4.5 Correlation The present study s
Page 59 and 60:
from variety Weldele (1.93 t/ha) at
Page 61 and 62:
6. REFFERENCES Agrios, N.G., 2005.
Page 63 and 64:
Doorenbos, J., Kassam, A.H., 1988.
Page 65 and 66:
JICA (Japan International Cooperati
Page 67 and 68:
Purseglove J.W., E. G. Brown, C.I.,
Page 69 and 70:
7. APPENDICES Appendix Table 1. Mea
Page 71 and 72:
Appendix Table 5. Mean square value
Page 73:
Appendix Table 7. Average vegetativ
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