Table 1 Agronomic, chemical, and biochemical characteristics of the four landraces studied

Total Yield

TY

2315.53 ± 772.84

1596.48 ± 443.70

456.03 ± 135.30

360.11 ± 115.56

Fruit Weight

FW

76.28 ± 12.14

104.20 ± 13.74

4.62 ± 0.45

4.89 ± 0.82

Fruit Lenght

FL

15.45 ± 1.25

4.72 ± 0.35

1.83 ± 0.12

9.10 ± 1.08

Fruit Width

FD

5.30 ± 0.36

7.34 ± 0.33

2.37 ± 0.22

1.34 ± 0.11

Fruit Shape

FS

2.92 ± 0.22

0.64 ± 0.02

0.78 ± 0.06

6.78 ± 0.62

Pericarp Thickness

PT

3.75 ± 0.37

4.93 ± 0.36

0.69 ± 0.67

0.31 ± 0.27

L^a

L^a

52.02 ± 2.21

32.09 ± 1.84

35.76 ± 1.96

34.37 ± 1.60

a^a

a^a

14.47 ± 3.26

21.59 ± 0.78

29.71 ± 4.38

32.82 ± 0.89

b^a

b^a

49.52 ± 3.08

13.84 ± 0.32

17.26 ± 6.70

21.39 ± 1.32

Chroma

Chroma

51.65 ± 3.43

25.64 ± 0.74

34.56 ± 6.90

39.20 ± 0.25

Soluble Solids

SSC

8.10 ± 0.88

7.55 ± 0.34

8.85 ± 2.08

8.86 ± 2.26

pH

pH

5.37 ± 0.30

5.53 ± 0.14

5.04 ± 0.22

5.19 ± 0.13

TA%

TA%

0.19 ± 0.03

0.16 ± 0.06

0.08 ± 0.04

0.07 ± 0.04

Ascorbic Acid

AsA

106.37 ± 16.91

125.50 ± 20.11

165.73 ± 35.68

127.12 ± 57.31

a-tocopherol

a-toc

7.26 ± 3.50

8.64 ± 2.83

6.31 ± 1.47

10.26 ± 3.19

Capsaicin

Caps

0.00 ± 0.00

0.00 ± 0.00

868.53 ± 206.26

2352.75 ± 603.84