Accumulation of capsinoids and capsaicinoids in three Capsicum species during fruit growth

Capsinoids is the new emerging phytochemical substance in chili fruits, with similar structure to capsaicinoids, but, with less pungency and more palatable in taste than capsaicinoids.
Capsiate and dihydrocapsiate are the main components for capsinoids, where capsiate plays a major role in suppressing body fat accumulation.
Beside cultivars and environmental conditions, capsaicinoids and capsinoids accumulation depends on the fruit growth stages.
Therefore, this experiment was conducted to find out the appropriate harvest time of fruit growth in different Capsicum species.
Three Capsicum species, i.e., ‘KKU-P31146’ (Capsicum annuum), ‘KKU-P62268’, (C. frutescens) and ‘KKU-P13049’ (C. chinense) were designed as factor A, and five periods of fruit growth, i.e., 10, 20, 30, 40 and 50 days after anthesis (DAA) were designed as factor B. Interaction between factor A and B was found for capsiate, dihydrocapsiate and sum of capsiate and dihydrocapsiate.
The maximum content for capsiate accumulation was found in ‘KKU-P31146’ (872.2 µg g^‑1 DW) at 30 DAA, while the maximum content for capsaicin accumulation was found in ‘KKU-P62268’ (6566.9 µg g^‑1 DW) at 40 DAA. This means that different species give different phytochemical contents at different stages of fruit growth.
To improve the high capsiate cultivars with good agronomic traits, ‘KKU-P31146’ should be used as a good source in breeding program.

VII South-Eastern Europe Symposium on Vegetables and Potatoes

T. Tarinta, N. Jeeatid, K. Lertrat, S. Chanthai, E. Nawata, S. Techawongstien

fruit development, pepper, non-pungency

https://doi.org/10.17660/ActaHortic.2021.1326.4