Institute of Horticultural Sciences, University of Agriculture, Faisalabad, 38040, Pakistan,
Plant Foods Hum Nutr. 2013 Dec;68(4):358-63. doi: 10.1007/s11130-013-0386-5.
Studies were conducted to investigate the accumulation pattern of capsaicinoids and antioxidants such as carotenoids, ascorbic acid and phenolic compounds in three hot pepper hybrids at five different harvesting stages: immature green, mature green, color break, red ripe and dried fruit. Capsaicin and dihydrocapsaicin contents were maximum at mature green stage in both Sky Red (61.30 and 43.76 mg/100 g) and Wonder King (43.93 and 26.16 mg/100 g) hybrids, whereas Maha hybrid reached top values at color break stage (39.13 and 24.20 mg/100 g). The accumulation of total carotenoids showed an 8-fold increase from red ripe (12 mg/100 g) to dried fruit stage (96 mg/100 g), while a noticeable decline by 76 % was observed for ascorbic acid at same harvesting stages (150 vs. 36 mg/100 g, respectively). The three hot pepper hybrids showed great variations in the evolution of total phenolic contents during harvesting stages. Overall, the mature green stage was ideal to acquire maximum pungency due to capsaicinoids, while peppers at red ripe stage were best sources of ascorbic acid and dried fruits contained higher levels of total carotenoids.
研究了三种辣椒杂交种在五个不同收获阶段（未成熟绿、成熟绿、颜色破裂、红熟和干果实）中辣椒素和类胡萝卜素、抗坏血酸和酚类化合物等抗氧化剂的积累模式。在 Sky Red（61.30 和 43.76 mg/100 g）和 Wonder King（43.93 和 26.16 mg/100 g）杂种中，辣椒素和二氢辣椒素含量在成熟绿阶段达到最大值，而 Maha 杂种在颜色破裂阶段达到最高值（39.13 和 24.20 mg/100 g）。总类胡萝卜素的积累从红熟（12 mg/100 g）到干果实阶段（96 mg/100 g）增加了 8 倍，而抗坏血酸在同一收获阶段下降了 76%（150 对 36 mg/100 g）。三种辣椒杂交种在收获阶段总酚含量的变化很大。总的来说，由于辣椒素的存在，成熟绿阶段是获得最大辣味的理想阶段，而红熟辣椒是抗坏血酸的最佳来源，干果实则含有更高水平的总类胡萝卜素。
