IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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Evolution of Capsaicinoids and Mineral Composition During Fruit Development in Some Hot Pepper Varieties (Capsicum Annuum L.)
- Samia BenMansour-Gueddes
- Hot Pepper (Capsicum annum L) is a high value spice and vegetable crops used for commercial and industrial purpose. Pepper Fruit is an excellent source of nutritional compounds. It is the main source of capsaicinoids and macroelement, which varied strongly during fruit growth and maturation. The aim of the present study was to evaluate the effect of development stage of the fruit on capsaicinoids content and mineral composition in four Tunisian hot pepper varieties. The evolution of capsaicinoids showed significant variations among pepper varieties during eight stages of fruit development. Hence, capsaicin, dihydrocapsaicin, nordihydrocapsaicin and total capsaicinoids, increased continuously and reached a maximum at 20 days after fruit setting in Msarreh (1624,77 ± 13.40μg.g-1 DW) and Chaabani (902.52 ±23.3 μg.g-1 DW), at 30 days in Rouge Long (1449. 14 ± 25.62 μg.g-1 DW) and at 40 days in Baklouti Kairouan ( 339.3 ± 3.19μg.g-1 DW) and declined. Also, analysis of macro-element has revealed the influence of the ripening stage on the mineral content of the pepper fruit. Therefore, red pepper presents higher N, P, K, Ca and Mg contents than in green ones for different varieties. Under field conditions, the development stages of the fruits affect significantly capsaicinoids content and mineral composition.
- Select Volume / Issue:
- Year:
- 2015
- Type of Publication:
- Article
- Keywords:
- Capsicum Annuum; Fruits; Capsaicinoids; Macro-Element; Development Stage
- Journal:
- IJAIR
- Volume:
- 3
- Number:
- 4
- Pages:
- 1094-1102
- Month:
- Jan.-Feb.
- ISSN:
- 2319-1473
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