The chemical components together with the fruit characters of peppers using ten introduced varieties, nine domestic varieties and two F₁ hybrid varieties were measured. The results were as follows:
1) The tendency was shown by the introduced varieties that they set lower yield than that of domestic cultivars. High yielding varieties are Hot Portugal, Seoulgochu and Kimjang-gochu. Fruit of the Hot Portugal is large and has thick pericarp, but those of Takanosume and Texans are small and thin.
2) The concentration of hot-taste component ranges from 750 to 300 ㎎ % in the order of the concentration with Texans, Mexico, takanotsume, Tabasco, Thailand and Yathubusa. It ranges between 270 and 205 ㎎ % with Mun bong, Hot-pepper, Mil yang, Huenggye-ri, Namji, Imsil, Jaeju, Seoul, Hanam, and Kimjang-gochu, also in the order of concentration.
3) The concentration of carotenoid pigment and vitamin C seemed to be inversely correlated with that of hot taste component.
4) Since the ratio of soluble solids sugar to hot taste component is far higher in Hanam of China and the domestic hot peppers than the introduced ones, they are considered to be much more valued in terms of taste.
5) When the F₁ hybrids of Kimjang-gochu x Hot Portugal and Kim jang-gochu x Jaeju are compared with their parents, they are thicker in pericarp, heavier in fruit weight, higher in yield and more in number of fruits per plant. As for chemical components, Kim jang x Hot Portual has more amount of carotenoid pigment than its parents. While the hot-taste component, vitamin C and free sugar are almost the same as a more holding parent. Kim jang-gochu x Jaeju has more amount of hot-taste component and vitamin C than its parents, and almost the same amount of free sugar as its parents. Therefore, these F₁ hybrides have a great significance in practical.
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