EVALUATION OF ELITE HOT PEPPER VARIETIES - IPMS ...

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In general the interaction of location by varieties had relatively better effect on the number of fruits per plant as it has been observed at the two experimental sites. The relative earliness in flowering and maturity could also have enabled the varieties to produce more pods per plant, which contributed for higher productivity of the varieties per unit area. 4.2.2 Number of seeds per fruit Interaction effect of location by variety showed a very highly significant difference (p
percentage of assimilate, which also indicate that a good combination of number of seeds and seed weight per pod could improve pod quality through increase of seed weight and pod size. Bosland and Votava (2000), indicated that, in some cultivars of Chili seed can contain up to 60% of the dry weight of the fruit which makes it an important economic part of the crop. Table 5. Mean values of fruit per plant, number of seeds, and seed weight per pod as affected by the interaction of location with variety in 2009/10 Varieties Number of fruit per plant Seed number per fruit Seed weight per fruit (gm) Jimma Kechema Jimma Kechema Jimma Kechema Mareko Fana 45.18 def 57.86 b 122.96 c 90.14 fg 1.03 bc 1.12 b Bako Local 43.82 efg 24.55 j 82.91 fgh 79.30 gh 1.06 bc 0.91 cde Melka Zala 38.35 gh 52.55 c 117.39 cde 91.07 f 0.42 i 1.14 b Weldele 61.33 b 72.33 a 77.55 h `104.02 e 0.67 gh 0.77 efg Oda Haro 52.40c 48.55 cdef 114.63 cde 116.82 cd 0.51 hi 0.73 fg Melka Shote 47.01 cdef 51.59 cd 86.18 fgh 86.95 fgh 0.79 efg 1.05 bc Dobe 43.45 fg 51.48 cde 110.96 de 105.33 e 1.01 bcd 0.92 cde Medium Dube Short 31.00 ij 29.29 ij 108.56 de 160.67 a 0.84 ef 1.32 a Gojeb Local 52.55 c 47.40 cdef 46.38 i 141.59 b 0.85 def 1.08 bc LSD (0.05) 8.9 5.30 0.50 CV (%) 15.43 0.50 12.70 Values in each column sharing same letter are not significantly affected at (α =0.05) 4.2.4 Marketable yield (t/ha) Interaction effect of varieties by locations exhibits a highly significant (p
Page 1 and 2: EVALUATION OF ELITE HOT PEPPER VARI
Page 3 and 4: School of Graduate Studies As Thesi
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: 4.2 Yield Parameters 4.2.1 Number o
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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