Formation and Accumulation of Pungent Principle of Hot Pepper Fruits, Capsaicin and Its Analogues, inCapsicum annuunvar.annuuncv. Karayatsubusa at Different Growth Stages after Flowering
- 1 December 1979
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 43 (12) , 2493-2498
- https://doi.org/10.1080/00021369.1979.10863843
Abstract
Fluctuations of pungent principles of hot pepper fruits (capsaicinoid), chlorophylls, carotenoid, and fresh fruit weight in Capsicum annuum var. annuum cv. Karayatsubusa at different growth stages after flowering were examined. Capsaicinoid was first detected 20 days after flowering, and reached maximal level around 40 days after flowering, then later decreased gradually. The capsaicinoid composition did not show any appreciable change throughout the stages after flowering. CAP and DC were the major components in all of the stages examined. By using radioisotopic technique, it was found that the main formation and accumulation sites of capsaicinoid are in the placenta of the fruits.This publication has 2 references indexed in Scilit:
- Formation of Pungent Principles in Fruits of Sweet Pepper,Capsicum annuumL. var.grossumduring Post-harvest Ripening under Continuous LightAgricultural and Biological Chemistry, 1977
- Quantitative microanalysis of capsaicin, dihydrocapsaicin and nordihydrocapsaicin using mass fragmentographyJournal of Chromatography A, 1976