Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse

Abstract

The hotness of the chili fruit (Capsicum spp.) is mainly due to the presence of capsaicinoids (capsaicin, nordihydrocapsaicin and dihydrocapsaicin). The aim of the present research was to evaluate the content of capsaicinoids and characteristics of physicochemical quality in fruits of manzano hot pepper grown in the greenhouse. The experimental design used was completely randomized with 3 and 4 replications. The parameters evaluated were total capsaicinoids, vitamin C, total carotenoids (TC), total soluble solids (TSS), titratable acidity, pH, firmness and color of the fruit. Among the hybrids with the highest content of total capsaicinoids and vitamin C, L4XL8 and L5XL7 (27 371 and 21 700 SHU, respectively) stand out as well as L2XL5 with 809.35 mg 100 g-1. On the other hand, L2XL3 stood out for its TC content (1 515.98 μg 100 g-1); L2XL7 and L4Xl7 stood out for the concentration of TSS, maintaining the acidity level without major changes. Additionally, L7XL8 was a material that was characterized to have fruits with greater firmness (2.31 N) and chromaticity of color (intense yellow) of 72.96. Among the evaluated hybrids, there are materials that presented fruits with physical and chemical characteristics of quality, which could be considered important from the commercial point of view or genetic improvement.

Effect of exogenous amino acids application on the biochemical, antioxidant, and nutritional value of some leafy cabbage cultivars

“…Some fresh leaf tissue (5.0 g) was mixed with 80% acetone, then filtered and balanced to 10 mL, the absorbance reading at 476, 646 and 663 nm using the spectrophotometer 17 (UV 160A- Shimadzu Corp., Kyoto, Japan). The formula was used from Pérez-Grajales et al 27 .…”

Compatibilidad del portainjerto CM‑334 y su respuesta sobre el rendimiento, calidad fisicoquímica y contenido de capsaicinoides en frutos de Capsicum pubescens

“…Esto contrasta con lo indicado para otras especies de chile que se desarrollan en zonas con menor altitud y en condiciones climáticas de tipo tropical y subtropical (Ibiza et al, 2012). El fruto de C. pubescens posee un color amarillo intenso y características morfológicas que se asemejan a la manzana, razón por la que en México es llamado como chile manzano (Pérez-Grajales et al, 2019). Esta especie de chile ha mostrado un incremento significativo en cuanto al área y el volumen de producción (Ayala-Arias et al, 2017), como consecuencia de los elevados precios que puede alcanzar como producto para consumo en fresco y del uso de invernaderos que permiten controlar de manera eficiente los factores edafoclimáticos adversos (Chang et al, 2012).…”