Cultivar: KTPL-19 is a developed variety of paprika used in horticultural research, particularly at the Tamil Nadu Agricultural University in Coimbatore, India.
Quality traits: Studies have investigated its ascorbic acid, oleoresin, and capsaicin content, which are key quality indicators for this cultivar.
Used : As a paprika cultivar, KTPL-19 can be used as a food colorant and spice, similar to other paprika varieties.
Cultivar: KTPL-19 is a developed variety of paprika used in horticultural research, particularly at the Tamil Nadu Agricultural University in Coimbatore, India.
Quality traits: Studies have investigated its ascorbic acid, oleoresin, and capsaicin content, which are key quality indicators for this cultivar.
Used : As a paprika cultivar, KTPL-19 can be used as a food colorant and spice, similar to other paprika varieties.