Development of a Rapid Method for Capsaicinoids Detection in Fresh Pepper Fruits by Gibb’s Reagents Spraying

Abstract

The pungency is one of major traits determining the quality of pepper. Analysis of pungency is a cumbersome and time consuming work. To improve the efficiency of pungency analysis, a simple and rapid method was newly developed using 0.1N NaOH and 0.2% 2,6-dichloroquinone chlorimide solutions. This method was designated as a spraying method. Total capsaicinoids could be detected on both a fruit without a part of pericarp and a copying paper blotted with fruit section by spraying with above solutions in 5 minutes. Detection limit of the method was 40 ppm of capsaicinoids. On optical observation, this method could evaluate the presence of capsaicinoids, appropriate amount, and distribution of capsaicinoids in pepper fruits. The spraying method seems to be very useful for a practical breeding of high pungent pepper varieties.