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Capsaicin content of pepper berries during ripening

, : Capsaicin content of pepper berries during ripening. Acta Horticulturae (52): 147-152

In the capsicum Piccante di Caienna the capsaicin content in fresh fruit was initially high, it decreased with ripening but increased in the last ripening stages to the initial level.

Accession: 000308014

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Related references

Quagliotti, L.; Ottaviano, E., 1967: Study of variability in the capsaicin content of the berries in different cultivated populations of pepper (C. annuum L.). In an evaluation of 640 plants of the hot pepper Piccante di Caienna, it was found that capsaicin content was highest in the first fruits to ripen and in plants that had been transplanted early. It is concluded that the scant success achieved hith...

Nassi, Mo, 1973: Attempt at hastening the ripening of the berries of two red-pepper cultivars by using 2-chloroethylphosphonic acid. Annali 74, 116 119-127

Ohta Ota, Y., 1960: Physiological and genetical studies on pungency in red pepper. I. The capsaicin content of red-pepper varieties and of related species.. Analyses of Japanese and introduced varieties of Capsicum annuum and of other Capsicum species are reported. A low correlation (r = -0.21) was noted between capsaicin content of the dry matter and fresh weight of ripe fruits. The highest capsaicin...

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