Influence of water stresses on capsaicinoid production in hot pepper (Capsicum chinense Jacq.) cultivars with different pungency levels

Abstract

Although water stress reduces fruit yield, it also increases capsaicinoid accumulation in hot pepper. The aim of this study was to investigate the effect of different water regimes on capsaicinoid production in Capsicum chinense Jacq. having different pungency levels. Four hot pepper (C. chinense) cultivars were planted with four water regimes after anthesis: daily irrigation (control; S1), every 2 days (S2), every 3 days (S3) and every 4 days (S4). The results found that Akanee Pirote with the S2 treatment gave the highest capsaicinoid yield, and the increase of capsaicinoid yield was attributed from increasing the absolute capsaicinoid content and reducing the dry fruit yield as compared to the control. Capsaicinoid yield of Bhut Jolokia, Orange Habanero, and BGH1719 responded to the water stresses, but produced less capsaicinoid yield as compared to the control. This study reveals that appropriate water stress could increase capsaicinoid yield in some, but not all, hot pepper cultivars.