Abstract
Level of variation in capsaicinoid content was evaluated in Capsicum accessions belonging to chilli land races from north-eastern India. Accessions from NE India showed enormous variation in morphological characters such as fruit shape, size, colour, and fruit position. Capsaicinoid content in 139 accessions varied from 0.02 to 72.05mg/g. The ratio between two major capsaicinoids, capsaicin and dihydrocapsaicin, varied from 0.34 to 4.92. The capsaicinoid content among 92 accessions of Bhut Jolokia varied from 11.95 to 72.05mg/g with corresponding pungency levels of 191,135–1,152,832SHU. A strong positive correlation (r=0.90) was obtained between capsaicin and dihydrocapsaicin content.
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