Capsaicin Content in Sweet Pepper (Capsicum annuum L.) under Temperature Stress

Capsaicin is a unique pungent ingredient in Capsicum spp. and mechanism responsible for increase in capsaicin content in non-pungent Capsicum spp. is an important task. Capsaicin biosynthesis is regulated by developmental and environmental factors. In this study, capsaicin content in green and ripe fruits in six cultivars of non-pungent Capsicum spp. by applying high temperature and low temperature were investigated. The six cultivars of sweet pepper were grown under two growing conditions of high temperature stress (T-1) and low temperature (T-2) using hydroponic system. The capsaicin content in fruits increased in high temperature treatment over low temperature treatment. The capsaicin content was found higher in ripe fruits than green fruits of non-pungent Capsicum spp. grown in high temperature stress. The capsaicin biosynthesis involved the activity of capsaicin synthase and its activity might be increased in high temperature and advancement of fruit development. Therefore, high temperature and ripe stage of fruit development had important effect on capsaicin content in Capsicum spp. Other developmental and environmental factors are involved in biosynthesis of capsaicin which will be addressed in the future studies.