Unidad de Hortofruticultura , Centro de Investigación y Tecnología Agroalimentaria de Aragón , Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930 , 50059 Zaragoza , Spain.
Departamento de Ingeniería Genética , Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional , Unidad Irapuato, Km 9.6 libramiento norte carretera Irapuato - León , 36824 Irapuato , Gto , Mexico.
J Agric Food Chem. 2019 Nov 6;67(44):12219-12227. doi: 10.1021/acs.jafc.9b05332. Epub 2019 Oct 22.
Quantification, using an accurate analytical approach, of capsinoids and capsaicinoids was performed on three chili pepper ( spp.) genotypes: "Chiltepı́n", "Tampiqueño 74", and "Bhut Jolokia" at various stages of fruit development. The accumulation of capsinoids, in all these peppers started between 10 to 20 days post-anthesis (dpa), increased and reached the highest capsinoid amount at 40 dpa, and then decreased until 60 dpa. Conversely, capsaicinoids could already be determined at 10 dpa in "Bhut Jolokia" and their accumulation pattern was different from that of the capsinoids in this genotype. The capsiate/dihydrocapsiate ratio presented a higher variation between genotypes and developmental stages than the capsaicin/dihydrocapsaicin ratio. Capsinoid ratios (4-24%) and / genotyping were determined. These results provide information on the progress of the accumulation of capsinoids in the aforementioned pungent and superhot cultivars and could support future breeding studies toward the understanding of the factors affecting their accumulation.
采用准确的分析方法，对三种辣椒（ spp.）基因型（“Chiltepí n”、“Tampiqueño 74”和“Bhut Jolokia”）在果实发育的不同阶段的辣椒素类物质和辣椒素进行了定量分析。所有这些辣椒中的辣椒素类物质积累都在花后 10 至 20 天（dpa）开始，增加并在 40 dpa 时达到最高辣椒素含量，然后减少到 60 dpa。相反，“Bhut Jolokia”中的辣椒素类物质在 10 dpa 时就可以被检测到，其积累模式与该基因型的辣椒素类物质不同。辣椒碱/二氢辣椒碱的比值在基因型和发育阶段之间的变化比辣椒素/二氢辣椒素的比值更大。还确定了辣椒素类物质的比值（4-24%）和/基因型。这些结果提供了有关上述辛辣和超辣品种中辣椒素类物质积累进展的信息，并有助于未来的选育研究，以了解影响其积累的因素。
