Capsaicin Content and Pungency of Dierent Capsicum spp. Cultivars
نویسنده
چکیده
Six chilli cultivars belonging to three species of Capsicum: Capsicum annuum L. (cvs ‘Meiteimorok’ and ‘Haomorok’), Capsicum !utescens L. (cvs ‘Uchithi’ and ‘Mashingkha’) and Capsicum chinense Jacq. (cvs ‘Umorok’ and ‘Chiengpi’) are economically important food crops. !e capsaicin content and pungency in scoville heat unit (SHU) of these six chilli cultivars were determined by high-performance liquid chromatography (HPLC). !e capsaicin content and pungency of the chillies varied depending upon the genotype. Among the six chilli cultivars studied, the cultivar ‘Umorok’ had the highest capsaicin content (2.06%), and was also the most pungent of with 329.100 SHU while the cultivar ‘Haomorok’ had the least capsaicin content (0.17%) with a corresponding pungency of 26.000 SHU.
منابع مشابه
Capsaicinoid Inheritance in an Interspecific Hybridization of Capsicum annuum x C. chinense
Pungency, caused by the presence of capsaicinoids, is a major quality-determining factor in chile (Capsicum L. sp.) The inheritance of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, isomer of dihydrocapsaicin, and homodihydrocapsaicin has not yet been determined. Generations mean analysis revealed that additive, dominance, and interaction effects were significant for capsaicin, dihydrocapsai...
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