Estimation of oleoresin content at different maturity stages of paprika (Capsicum annuum L.)

Fifty three genotypes of paprika including the released varieties Arka Abir and Kt-Pl 19 were evaluated in the Department of Olericulture, College of Agriculture, Thiruvananthapuram, Kerala to study the influence of three different harvest stages viz., turning stage, red ripe stage and withering stage on oleoresin content of paprika. The study revealed that oleoresin content of paprika fruits increased from turning stage to withering stage. The study observed significant influence of both genotypes and harvest maturity on biochemical parameters of paprika. CA 5 had the highest oleoresin content (21.13 per cent) when harvested at withering stage.