Variability in capsaicinoid content in different landraces of Capsicum cultivated in north-eastern India

被引：37

作者：

Islam, Md Aminul ^{[1
]}

Sharma, Shyam Sundar ^{[1
]}

Sinha, Pratima ^{[1
]}

Negi, Madan Singh ^{[1
]}

Neog, Bijoy ^{[2
]}

Tripathi, Shashi Bhushan ^{[1
]}

机构：

[1] India Habitat Ctr, Energy & Resources Inst, New Delhi 110003, India

[2] Dibrugarh Univ, Dept Life Sci, Dibrugarh 786004, Assam, India

来源：

SCIENTIA HORTICULTURAE | 2015年 / 183卷

关键词：

Capsaicinoids; HPLC; Bhut Jolokia; Pungency; Lota Bhut; PUNGENT PRINCIPLE; PEPPER; FRUTESCENS; VARIETY;

D O I：

10.1016/j.scienta.2014.12.011

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Level of variation in capsaicinoid content was evaluated in Capsicum accessions belonging to chilli land races from north-eastern India. Accessions from NE India showed enormous variation in morphological characters such as fruit shape, size, colour, and fruit position. Capsaicinoid content in 139 accessions varied from 0.02 to 72.05 mg/g. The ratio between two major capsaicinoids, capsaicin and dihydrocapsaicin, varied from 0.34 to 4.92. The capsaicinoid content among 92 accessions of Bhut jolokia varied from 11.95 to 72.05 mg/g with corresponding pungency levels of 191,135-1,152,832 SHU. A strong positive correlation (r=0.90) was obtained between capsaicin and dihydrocapsaicin content. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：66 / 71

页数：6

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