Pungency in Paprika (Capsicum annuum). 2. Heterogeneity of Capsaicinoid Content in Individual Fruits from One Plant

The capsaicinoid content of individual fruits from a single plant harvested at the same time after flowering exhibits a wide range of values with a rather uniform pattern for the ratio of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. This observation is confirmed by the analysis of fruits fr...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2002-02, Vol.50 (5), p.1264-1266
Hauptverfasser:	Kirschbaum-Titze, Petra, Mueller-Seitz, Erika, Petz, Michael
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Capsaicin - analogs & derivatives Capsaicin - analysis Capsicum - chemistry Capsicum - growth & development Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Humans Plant Stems Taste Time Factors
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Zusammenfassung:	The capsaicinoid content of individual fruits from a single plant harvested at the same time after flowering exhibits a wide range of values with a rather uniform pattern for the ratio of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. This observation is confirmed by the analysis of fruits from a second and third plant and for several harvest times at different stages of maturity. Competition with lignin-like material, environmental influences, and subcellular distribution may play a role in the synthesis and transformation of capsaicinoids. Keywords: Paprika; individual fruits; capsaicinoids; heterogeneity
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf0105283