STUDY OF CHILI PEPPER VARIETIES AND HYBRIDS (CAPSICUM ANNUUM) IN THE PEDOCLIMATIC CONDITIONS OF CLUJ COUNTY, ROMANIA

The diversity of uses of pepper in obtaining various products and culinary preparations, as well as its valuable content in nutrients explains the expansion of this crop. The nutritional value of pepper fruits is given by their content in carbohydrates (6-7%), proteins (1-1.3%), lipids (0.5-1%), vitamin C (100-300 mg / 100g substance fresh), vitamins A, P, B1, B2, B6, E, H and minerals such as potassium, phosphorus, calcium and iron, all of which sum up the dry matter. It can be seen that not the largest or most productive fruits lead to this result. In this study the highest values were registered for Paprica giallo with 13.76% soluble dry matter, respectively for the local variety with 9.34% soluble dry matter.