| Autor: |
Fayos O; 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., Ochoa-Alejo N; 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., de la Vega OM; Unidad de Genómica Avanzada (UGA/LANGEBIO) , Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional , Km 9.6 libramiento norte carretera Irapuato - León , 36824 Irapuato , Gto , Mexico., Savirón M; Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain., Orduna J; Instituto de Ciencia de Materiales de Aragón (ICMA-CEQMA) Facultad de Ciencias, CSIC-Universidad de Zaragoza , C/Pedro Cerbuna 12, 50009 Zaragoza , Spain., Mallor C; 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., Barbero GF; Department of Analytical Chemistry, Faculty of Sciences , University of Cádiz , Agrifood Campus of International Excellence (CeiA3), IVAGRO , P.O. Box 40, 11510 Puerto Real , Cádiz , Spain., Garcés-Claver A; 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. |
| Abstrakt: |
Quantification, using an accurate analytical approach, of capsinoids and capsaicinoids was performed on three chili pepper ( Capsicum 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 Pun1 / pAMT 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. |
