EVALUATION OF ELITE HOT PEPPER VARIETIES - IPMS ...

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DEDICATION I would like to dedicate this thesis to my wife Trualem Zerihun whose consistent encouragement and support has significantly contributed for successful completion of my graduate work. I also dedicate this work to my lovely daughters, Fitsum Seleshi, Melat Seleshi and Adey Seleshi who always support me and are eager to see my success. i
STATEMENT <strong>OF</strong> THE AUTHOR I, Seleshi Delelegn, hereby declare that this thesis is my work and all sources of materials used for this thesis have been duly acknowledged. This thesis has been submitted in partial fulfillment of the requirements for M.Sc. degree at the Jimma University College of Agriculture and Veterinary Medicine and is deposited in the University’s Library to be made available to borrowers under rules of the library. I solemnly declare that this thesis is not submitted to any other institution anywhere for the award of any academic degree, diploma or certificate. Brief quotations from this thesis are allowable without special permission provided that an accurate acknowledgement of the source is made. Request for permission for extended quotation from or reproduction of this manuscript in whole or in part may be granted by the head of the department of Horticulture and Plant Science or the Dean of the School of Graduate Studies when the intended use of material is for the scholarly interest. In all other instances, however, permission must be obtained from the author. Name: Seleshi Delelegn Signature -------------------- Place: Jimma University Date of submission: March, 2011 i
Page 1 and 2: EVALUATION OF ELITE HOT PEPPER VARI
Page 3: School of Graduate Studies As Thesi
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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