Accumulative Characteristics of Capsaicin with Different Capsicum Genotypes
LI Guang-guang, CHEN Guo-ju, CAO Bi-hao, ZHANG Cai-shun, LEI Jian-jun*
Biotechnology Institute of Horticulture College, South China Agricultural University, Vegetables Department of Horticulture College, South China Agricultural University, Guangzhou 510642, Guangdong, China
Abstract：Capsaicin contents in pulp, placenta and seed of 4 pepper（Capsicum annuum L.）accessions at 10 periods were tested by HPLC. The result showed that capsaicin content was the highest in placenta, followed by pulp, and the least seed. The capsaicin content reached the highest at 40-45th day after flowering in cayenne pepper varieties‘Huajiao No.3’，‘Huajiao No.4’and‘Huajiao No.5’.‘Chaotianjiao’reached the highest content at 25th day after flowering.
