全部 标题 作者
关键词 摘要


Variation of capsaicinoids in chilli (Capsicum frutescens L.) cultivars with the maturity of fruits in middle hill conditions of western Himalayas

Keywords: Chilli (Capsicum frutescens L.) , Capsaicin , Dihydro-capsaicin , High performance liquid chromatography , Scolville heat unit

Full-Text   Cite this paper   Add to My Lib

Abstract:

The three chilli (Capsicum frutescens L.) cultivars viz. chilli DARL 210, Chilli Long Black and Sartoria were grown in middle hill climatic conditions of western Himalayas at an altitude of 5,500 feet above the sea level. The variation in total capsaicinoids (Capsaicin and dihydrocapsaicin) was studied from budding to full maturity stage of fruits. The fruits were harvested at every fifteen days interval from flower budding (stage zero) to full maturity stage (stage seven). The total capsaicinoids were evaluated with the help of HPLC. It can be concluded from the study that, to achieve maximum pungency (total capsaicinoids) in these cultivars, the chilli cv. DARL 210 should be harvested at the stage of full maturity (after 105 days). Whereas, Chilli long black should be harvested after 75 days and cultivar Sartoria in between 60 to 90 days from flower budding stage. As far as pungency among these cultivars is concerned DARL 210 was the most pungent followed by Chilli Long black, while Sartoria was found least pungent cultivar.

Full-Text

comments powered by Disqus