Formation of Pungent Principles in Fruits of Sweet Pepper,Capsicum annuumL. var.grossumduring Post-harvest Ripening under Continuous Light
- 1 October 1977
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 41 (10) , 1873-1876
- https://doi.org/10.1080/00021369.1977.10862779
Abstract
Pungent principles (Capsaicinoid(s)) were found to be produced in fruits of sweet pepper, Capsicum annuum L. var. grossum, during post-harvest ripening under continuous light. The initial formation was observed after 4 days’ ripening. After 7 days’ ripening, the capsaicinoids content in placenta increased to 12.9 μg per fruit, which was 2.5-fold of that in pericarp. No pungent principles were detected in fruits during ripening in the dark and in seeds under continuous light. In placenta, the formation of dihydrocapsaicin and nordihydrocapsaicin which are the vanillylamides of saturated branched fatty acids was higher than that of capsaicin which is the vanillylamide of an unsaturated one. Remarkable formation and accumulation of carotenoid were also observed during post-harvest ripening under continuous light.This publication has 1 reference indexed in Scilit:
- Quantitative microanalysis of capsaicin, dihydrocapsaicin and nordihydrocapsaicin using mass fragmentographyJournal of Chromatography A, 1976