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Agrociencia

versión On-line ISSN 2521-9766versión impresa ISSN 1405-3195

Resumen

CRUZ-PEREZ, Ana B. et al. Capsaicinoids, vitamin C and heterosis during fruit development of manzano hot pepper. Agrociencia [online]. 2007, vol.41, n.6, pp.627-635. ISSN 2521-9766.

The capsaicinoids, among which capsaicin, dehydrocapsaicin, norhydrocapsaicin and homocapsaicin are outstanding, cause hotness in the fruit of hot pepper (Capsicum spp.). These components are used in the food industry as spice, and in the pharmaceutical industry for their varied biological activity. Vitamin C is an indispensable nutrient for humans which has been involved in clinical aspects such as the prevention of cancer and other diseases. In order to evaluate the levels of these components in manzano hot pepper (Capsicum pubescens R and P), the content of capsaicinoids and vitamin C was determined in different degrees of development of the fruit in three hybrids and their parents, as well as the heterosis for these traits. The concentration of capsaicinoids was reduced in all of the varieties after 58 to 96 d of development; the hybrid Puebla×Chiapas and the parent Chiapas had a higher content (68 337 and 55 927 Scoville Heat Units, SHU) and the lowest content was in the hybrid Puebla×Zongolica (25 923 HSU) and red fruit Puebla (7125 HSU). The hybrids surpassed their parents in hotness due to the positive heterosis for this trait (up to 225%). The maximum accumulation of vitamin C occurred at the onset of pigmentation of the fruit (76 d) and later decreased; the parent red Puebla had the highest content (455 mg 100 g-1 of fresh weight). In vitamin C, heterosis was negative, thus hybridation reduced its synthesis.

Palabras llave : Capsicum pubescens; ascorbic acid; development stage; capsaicinoids.

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