Influence of PEG Treatment on the Plant Growth anf Fruit Pungency of 'Hungariana'Pepper (Capsicum annuum L. var. annuum)

'Hungariana' pepper plants (Capsicum annuum L. var. annuum) were grown under 2％ and 4% PEG treatments. The effect of water on the growth of plant and fruit, pungency content in fruits were determined under drought condition after flowering 40 days. The plants in the PEG treatment displayed less plant weight, lower chlorophyll content and less \nleaf water potential. The fruits in the PEG treatment displayed less fruit ratio of length to width and fruit fresh weight decrease. The fruits capsaicin and dihydrocapsaicin of dry weight were increased by PEG treatment, except 4％ PEG treatment, except 4％ PEG treatment. \n'Hungariana' pepper plants were grown under hydroponic culture, using 0.5％ PEG treatments after flowering 35, 40 and 45 days. The effect of water on the growth of fruit, capsicin content and related enzymes in placenta were determined. The fruit was getting small and decreasing weight under longer PEG treatment, but placenta ratio did not significantly different under PEG treatment. The activity of C4H and capsaicin content were increased after flowing 45 days, but not significantly different compared to those of control.