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Accumulative Characteristics of Capsaicin with Different Capsicum Genotypes

Li GuangGuang, Guoju Chen, Bihao Cao, Zhang Cai-shun, Jianjun Lei

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Abstract

Capsaicin contents in pulp,placenta and seed of 4 pepper (Capsicum annuum L.) accessions at 10 periods were tested by HPLC.The result showed that capsaicin content was the highest in placenta,followed by pulp,and the least seed.The capsaicin content reached the highest at 40-45th day after flowering in cayenne pepper varieties‘Huajiao No.3’,‘Huajiao No.4’and‘Huajiao No.5’.‘Chaotianjiao’reached the highest content at 25th day after flowering.

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What this paper is about

Capsaicin contents in pulp,placenta and seed of 4 pepper (Capsicum annuum L.) accessions at 10 periods were tested by HPLC.The result showed that capsaicin content was the highest in placenta,followed by pulp,and the least seed.The capsaicin content reached the highest at 40-45th day after flowering in cayenne pepper varieties‘Huajiao No.3’,‘Huajiao No.4’and‘Huajiao No.5’.‘Chaotianjiao’reached the highest content at 25th day after flowering.

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Available abstract

Capsaicin contents in pulp,placenta and seed of 4 pepper (Capsicum annuum L.) accessions at 10 periods were tested by HPLC.The result showed that capsaicin content was the highest in placenta,followed by pulp,and the least seed.The capsaicin content reached the highest at 40-45th day after flowering in cayenne pepper varieties‘Huajiao No.3’,‘Huajiao No.4’and‘Huajiao No.5’.‘Chaotianjiao’reached the highest content at 25th day after flowering.

Key concepts: Capsaicin, Pepper, Capsicum annuum, Horticulture, Biology, Pulp (tooth), Medicine, Biochemistry

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