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Development of capsaicin in the fruits of 2 varieties of genus capsicum during growth and ripening


Libyan Journal of Agriculture 6(2): 205-212
Development of capsaicin in the fruits of 2 varieties of genus capsicum during growth and ripening
The capsaicin content of the fruits of 'Cayenne Red' and 'Chili Red' hot peppers, grown in Libya, was determined at different intervals from fruit-set until fully ripe. Capsaicin was not detected until the 4th week after fruit-set. The increase in its concentration generally followed a similar pattern in both varieties tested; however the concentrations were not the same. Results also showed that the capsaicin content of the entire fruit was distributed in different proportions among the pericarp, the septums and the seeds.


Accession: 005132832



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