Abstract
Evaluation of capsaicin, vitamin C, and carotenoid content in 11 accessions of the hot pepper collection of VNIISSOK selection is achieved. A direct correlation is revealed between capsaicin concentrations in placenta, seeds, and pericarp and between fruit mass and capcaicin placenta (seeds)/pericarp ratios. Accessions with the highest content of biologically active compounds are indicated: with vitamin C up to 2652 mg/100 g of dry wt, ASTA up to 150 units, capsaicin content in pericarp up to 47 mg/100 g of dry wt, and dry matter up to 18.4%.
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