Abstract
Peppers are fruits with wide genetic variability and multiple ways of being consumed that hold a relevant position in the human diet. Nowadays, consumers are interested in new gastronomic experiences provided by pepper cultivars that present new shapes, colors, and flavors while preserving their bioactive compounds, such as their capsaicinoids and capsinoids. However, numerous changes take place during their development that may alter their biological properties. Therefore, this work evaluates the capsaicinoid and capsiate contents in two traditional varieties of ornamental peppers (“Filius Blue” and “Filius Green’”) during fruit maturation. The aim is to determine the ideal harvesting moment depending on the farmer’s objective (e.g., achieving a specific color, shape, or flavor; achieving the maximum concentrations of bioactive compounds). The capsaicinoid contents followed different patterns in the two varieties analyzed. The “Filius Blue” variety exhibited increasing concentrations of capsaicinoids up to the 41st day post-anthesis (dpa), from which point on this trend was reversed. The concentrations in the “Filius Green” variety increased and decreased several times, reaching maximum concentrations on the 69th dpa. Regarding capsiate contents, both varieties varied in the same way, reaching maximum concentrations on the 34th dpa and then decreasing.
Highlights
Peppers belong to the Solanaceae family from the genus Capsicum, which is native to Central andSouth America
‘Filius Blue’ may undergo significant variations with regards to their content in the bioactive compounds that are responsible for pepper pungency, i.e., capsaicinoids and capsinoids
It has been seen that pepper fruit color experiences a number of changes over its ripening process, which have been analyzed in relation to the content of capsaicinoids and capsinoids throughout the fruit maturation
Summary
Peppers belong to the Solanaceae family from the genus Capsicum, which is native to Central andSouth America. Peppers have ample genetic diversity and comprise a substantial number of varieties that differ in plant size (from short, compact plants to plants as tall as three to four feet), color (green, purple, yellow, chocolate, orange, or red, depending on the pepper variety and maturation stage), flavor (from the non-pungent varieties to the hottest species), shape (round, elongated, wide, narrow, as well as special shapes such as bells), and pepper size (from small to full-size fruits) [3] This diversity is the reason for the remarkable potential for peppers to be used in the agri-food industry, either as coloring or flavoring agents or in forms that utilize their sensory characteristics [4].
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