Info

Capsorubin

red

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+

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Source: Govindarajan, 1986. Notes

R - Red paprika; YB - Yellow mutant paprika; RB — Red bell; G - Marure green bell; CG — College gold; RY - California wonder yellow ripe fruir; * for green stages only; ** for green srage of all varieties. — compound not present, + compound present.

Source: Govindarajan, 1986. Notes

R - Red paprika; YB - Yellow mutant paprika; RB — Red bell; G - Marure green bell; CG — College gold; RY - California wonder yellow ripe fruir; * for green stages only; ** for green srage of all varieties. — compound not present, + compound present.

modifications in the cell. Chloroplast (rich in chlorophylls) changes to chromoplast, which contains only carotenoids. Red carotenoids are not reported in yellow pepper varieties in which hydroxy-a-carotene, mono- and diepoxides of cryptoxanthin, auroxanthin have been identified

The pungency and hotness principle of the Capsicum species is unanimously reported in the literature to be a group of compounds related to capsaicin (8-methyl 6-nonenoyl-vanillylamide) and are called capsaicinoids (Iwai et al., 1979). The common structure of these compounds is composed of a vanillylamide moiety and C9—Cl 1 fatty acids (Nakatani et al., 1986; Hawer et al., 1994; Esteves et al., 1997; Peusch et al., 1997; Laskaridou-Monnerville, 1999; Singh et al., 2001; Sprague et al., 2001; Reilly et al., 2001a,b) (Figure 4.1). Levels of these capsaicinoids vary with genotype, maturity and are influenced by growing conditions and losses after processing (Zewdie and Bosland, 2001). The main pungency compounds of hot chilli peppers are capsaicin and dihydrocapsaicin (90%), while the rest is constituted by nordihydrocapsaicin, homocap-saicin, homodihydrocapsaicin and norcapsaicin (Rico Avila, 1983; Laskaridou-Morneville, 1999; Manirakiza et al., 1999; Murakami et al., 2001; Singh et al., 2001; Reilly et al., 2001a). Capsaicinoids concentrations can be converted to Scoville Heat Units (SHU) by multiplying the pepper dry weight concentrations in parts per million (ppm) by the coefficients of heat value for each compound; 9.3 for nordihydrocapsaicin, 16.1 for both capsaicin and dihydrocapsaicin

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