Pungency Level Research Articles

Evaluation of Yield and Quality Characteristics of Some Drying Red Pepper Lines in Antakya Conditions

This study aimed to evaluate the yield and quality performance of 12 S4-generation genotypes and 4 registered pepper varieties, developed through selection from the Kahramanmaraş pepper population by the East Mediterranean Transitional Zone Agricultural Research Institute, under the conditions of Antakya. The plant materials used were the genotypes 83, 331, 368, 373, 361, 378, 439, 449, 454, 472, 521, and 69, along with the varieties Sena, Dila, Bozok, and Yesemek. The results revealed that the highest fresh yield was obtained from genotype 83 with 1106 g plant-1, while the highest dry yield was recorded in genotype 472 with 270 g plant-1. The genotype 361 stood out with a total soluble solid content (SSC) of 13.30%, and the highest drying efficiency was observed in genotype 454 at 32.5%. In terms of fruit number, genotype 439 had the highest value with 127.33 fruits plant-1, while genotype 472 showed the highest fruit weight of 10.60 g fruit-1 and genotype 449 had the longest fruit length at 7.82 cm. The highest seed count was observed in genotype 378 with 347 seeds fruit-1, while Dila had the largest fruit width at 23.65 mm. According to the capsaicinoid (pungency) analysis, genotype 472 exhibited the highest pungency level with 147,483 scoville heat units (SHU), highlighting it as a notable quality trait. Furthermore, the lowest fruit flesh thickness was recorded in genotype 378 with 0.75 mm, and the highest 1000-seed weight was observed in genotype 373 with 6.50 g. Overall, considering the key criteria for dried pepper production, particularly dry yield and pungency, genotype 472 demonstrated superior performance due to its high dry yield and pungency levels. These findings suggest that the Antakya region is well-suited for the cultivation of high-yielding and high-quality pepper lines. Additionally, these genotypes hold significant potential for commercial production.

Novel Immunosensor Based on Metal Single-Atom Nanozymes with Enhanced Oxidase-Like Activity for Capsaicin Analysis in Spicy Food.

Capsaicin (CAP) is a primary indicator for assessing the level of pungency. Herein, iron-based single-atom nanozymes (SAzymes) (Fe/NC) with exceptional oxidase-like activity were used to construct an immunosensor for CAP analysis. Fe/NC could imitate oxidase actions by transforming O2 to •O2- radicals in the absence of hydrogen peroxide (H2O2), which could avoid complex operations and unstable results. By regulating the Fe atom loads, an optimal Fe0.7/NC atom usage rate could improve the catalytic activity (Michaelis-Menten constant (Km) = 0.09 mM). Fe0.7/NC was integrated with goat antimouse IgG by facile mix incubation to develop a competitive enzyme-linked immunosorbent assay (ELISA). Our Fe0.7/NC immunosensing platform is anticipated to outperform the conventional ELISA in terms of stability and shelf life. The proposed immunosensor provided color responses across 0.01-1000 ng/mL CAP concentrations, with a detection limit of 0.046 ng/mL. Fe/NC may have potential as nanozymes for CAP detection in spicy foods, with promising applications in food biosensing.

Economics of Mundu Chilli Cultivation in Ramanathapuram District of Tamil Nadu, India

Globally Indian chillies dominates the international chilli market. India holds the title for being the world's biggest producer, consumer, and exporter of chili. Indian chilli is considered to be world-famous for important commercial qualities of colour and pungency levels. In Tamil Nadu chilli is being cultivated as rainfed and irrigated conditions in many of the districts. In 2021-22 Tamil Nadu cultivated chilli in 0.5 lakh ha and produced 26,380 MT. In Tamil Nadu Ramanthapuram district alone cultivate Mundu type chilli which is unique in nature. In this study, economics of ramanathapuram mundu chilli is analyzed and discussed. The study uses both primary data and secondary data. Primary data collected from chillies cultivators in Ramanthapuram district during 2019-20. Based on the secondary data Kadaladi, Paramakudi and Ramnad blocks were purposively selected based on the area cultivated. The primary data with respect to costs and returns, marketing cost were collected using pre tested schedule through personnel interview method. Data pertaining to traders, processors retailers and exporters were also collected. The study says that chilli farmers incurs Rs.84,550 per hectare to cultivate mundu chilli in Ramanathapuram district and Rs.55,450 as net return and the BCR is 1.65.

Fluorimetric chemodosimeter for the detection of capsaicinoids in food matrices

Capsaicin is a major pungent capsaicinoids in chili pepper and it causes duodenal, liver, stomach and gastric cancer in human. Hence, the detection of capsaicinoids becomes important on health issues concern. Here we are reporting, the first organic molecule based fluorimetric sensor for capsaicin detection using simple fluorophore 4–3-(pyren-2-yl-acryloyl) phenyboronic acid (PAPA), which was synthesized via greener microwave method. The probe has detected the capsaicin selectively in presence of other biomolecules in human biofluids through the intramolecular charge transfer mechanism and supported with DFT studies. The sensor has shown an excellent response towards capsaicin from 2 to 40 µM and the limit of detection of 12.84 nM. Real time analysis was done in various food matrices having capsaicinoids and the results have clearly shown good agreement with our optimized data and it also evinced that the developed sensor can be applied to detect the level of pungency of capsaicinoids.

Assessment of Pepper Pungency Using Real Time PCR to Evaluate the Pun1 AND Catf2 Genes Expression in Capsicum Annuum Varieties of Takanotsume Hot Pepper and Yellow Bell Pepper

The accumulation of the alkaloid capsaicin and its derivatives in Capsicum fruits results in their pungent flavor. A RT-PCR assay was used to examine the pungency levels of Capsicum annuum species by employing gene-specific primers associated with the capsaicin biosynthetic pathway. The expression of the Acyl-transferase encoded by the Pun1 and Catf2 was directly related to capsaicin accumulation. Low-abundance mRNA transcripts were measured with RT-PCR. Pun1 and Catf2 gene expression was found to be correlated with the phenotypic trait (pungency level) in our study, and has a useful method for distinguishing between Capsicum species' pungency levels. The RT-PCR results showed that the candidate capsaicin biosynthetic genes (Pun1, and Catf2) were present in Capsicum annuum species with high and moderate levels of pungency, whereas the expression levels of these two genes were low in yellow bell pepper (Non-Pungent) with low levels of pungency and high expression level was measured in Takanotsume Hot Pepper variety. In conclusion, gene specific PCR data, gene expression profile and volatile compounds analysis collectively indicate that the Pun1 and Catf2 genes in pepper encodes a acyltransferase. The Pun1 and Catf2 genes in pepper had crucial role in pungency level of peppers.

Linkage to the market of jalapeño pepper producers through supplier development in Quintana Roo

Objective: To analyze the jalapeño pepper characteristics and demand of the restaurant sector in Quintana Roo, in order to identify the supply requirements of this sector. Design/Methodology/Approach: A random sample of n=73 restaurants were surveyed online. Results: Most of the restaurants (87.5%) have been in business for less than six years and —although most of them sell Mexican food— only 41.6% are interested in purchasing jalapeño peppers from the producers. Study Limitations/Implications: Producers must invest their social capital in order to firmly establish a supply strategy. Findings/Conclusions: The restaurants that purchase jalapeño pepper demand a constant delivery frequency, size, pungency level, and specific color.

Effect of Moisture Content Difference on the Analysis of Quality Attributes of Red Pepper (Capsicum annuum L.) Powder Using a Hyperspectral System.

The variety of characteristics of red pepper makes it difficult to analyze at the production field through hyperspectral imaging. The importance of pretreatment to adjust the moisture content (MC) in the process of predicting the quality attributes of red pepper powder through hyperspectral imaging was investigated. Hyperspectral images of four types of red pepper powder with different pungency levels and MC were acquired in the visible near-infrared (VIS-NIR) and short-wave infrared (SWIR) regions. Principal component analysis revealed that the powders were grouped according to their pungency level, color value, and MC (VIS-NIR, Principal Component 1 = 95%; SWIR, Principal Component 1 = 91%). The loading plot indicated that 580-610, 675-760, 870-975, 1020-1130, and 1430-1520 nm are the key wavelengths affected by the presence of O-H and C-H bonds present in red pigments, capsaicinoids, and water molecules. The R2 of the partial least squares model for predicting capsaicinoid and free sugar in samples with a data MC difference of 0-2% was 0.9 or higher, and a difference of more than 2% in MC had a negative effect on prediction accuracy. The color value prediction accuracy was barely affected by the difference in MC. It was demonstrated that adjusting the MC is essential for capsaicinoid and free sugar analysis of red pepper.

Lipoxygenase (LOX) in Sweet and Hot Pepper (Capsicum annuum L.) Fruits during Ripening and under an Enriched Nitric Oxide (NO) Gas Atmosphere

Lipoxygenases (LOXs) catalyze the insertion of molecular oxygen into polyunsaturated fatty acids (PUFA) such as linoleic and linolenic acids, being the first step in the biosynthesis of a large group of biologically active fatty acid (FA)-derived metabolites collectively named oxylipins. LOXs are involved in multiple functions such as the biosynthesis of jasmonic acid (JA) and volatile molecules related to the aroma and flavor production of plant tissues, among others. Using sweet pepper (Capsicum annuum L.) plants as a model, LOX activity was assayed by non-denaturing polyacrylamide gel electrophoresis (PAGE) and specific in-gel activity staining. Thus, we identified a total of seven LOX isozymes (I to VII) distributed among the main plant organs (roots, stems, leaves, and fruits). Furthermore, we studied the FA profile and the LOX isozyme pattern in pepper fruits including a sweet variety (Melchor) and three autochthonous Spanish varieties that have different pungency levels (Piquillo, Padrón, and Alegría riojana). It was observed that the number of LOX isozymes increased as the capsaicin content increased in the fruits. On the other hand, a total of eight CaLOX genes were identified in sweet pepper fruits, and their expression was differentially regulated during ripening and by the treatment with nitric oxide (NO) gas. Finally, a deeper analysis of the LOX IV isoenzyme activity in the presence of nitrosocysteine (CysNO, a NO donor) suggests a regulatory mechanism via S-nitrosation. In summary, our data indicate that the different LOX isozymes are differentially regulated by the capsaicin content, fruit ripening, and NO.

RNA sequencing in parthenocarpic chili pepper (Capsicum annuum) fruit reveals genes involved in transcriptional regulation of capsaicinoid biosynthesis genes responsible for the fluctuation of pungency

• RNA-sequencing was used to assess transcriptome changes associated with fluctuation of the pungency in chili pepper fruits. • Pungent fluctuation was associated with changes in gene expressions responsible for metabolic pathways around the biosynthesis of capsaicinoids. • Clustering analysis in genes related to transcriptional regulation was performed using disclosed RNA sequencing data. • The nine genes were noted to exhibit expression patterns similar to those of capsaicinoid biosynthesis genes. • Transcript levels in most of these nine genes were proportional to the pepper pungency levels and are inferred to contribute to the fluctuation of pungency. Chili peppers ( Capsicum spp.) are a popular horticultural crop; the characteristic hot taste of chili peppers is the result of a class of compounds called capsaicinoids. In the horticultural production of such peppers, fluctuations in pungency (changes in capsaicinoid content) are an important issue, given that this fluctuation can cause confusion in the distribution or deterioration of pepper quality. Here, we sought to clarify the mechanism of this variation in pungency, specifically by investigating this variation at the transcriptome level. In the present study, we used the pungency-variable sweet chili pepper ‘Shishito’ ( C. annuum ) and created high-pungency seedless fruits by parthenocarpic treatment. RNA-sequencing analysis then was used to comprehensively compare gene expression in these fruits with that in less-pungent seeded fruits. We firstly profiled differentially expressed genes (DEGs) contributing to metabolic pathways involved with capsaicinoid biosynthesis. Subsequently, we employed clustering analysis (using previously published RNA-sequencing data) to explore changes in the expression of genes encoding putative transcription factors that might serve as regulators of the capsaicinoid biosynthesis genes (CABGs). Specifically, we screened nine DEGs ( CaMYB31, WRKY9, TF62308, TF60920, TF62062, TF75838, ACOT9, TF62804 , and TF64623 ) that have gene ontology related to the regulation of transcription, and found that the expression patterns of these DEGs were similar to those of several CABGs. We also employed quantitative reverse transcriptional polymerase chain reaction to investigate the expression (in the pungency-varied fruits) of these DEGs with putative roles in transcription. Accordingly, we observed that the transcript levels in most of these DEGs correlated positively with the amount of capsaicinoid in the placental septum. Therefore, we postulate that these DEGs with putative transcriptional regulatory roles are involved in capsaicinoid biosynthesis, such that the transcript levels of these DEGs may contribute to the fluctuation of pepper pungency.

Screening and differential oxidative stress responses of hot pepper (Capsicum annuum L.) genotypes under cold stress

Cold stress (CS) anomalies have recently increased, major abiotic threat that delimit chilli production and yield. Cold tolerance is differing between genotypes, especially in commercial crops like hot pepper (chilli). specific investigations are required to understand biochemical and physiological changes in response to Cold stress (CS). Crop selection for increased tolerance needs traits with high sensitivity, fast and cost effective. This study aimed to select chilli genotypes which revealing differential tolerance to CS at seedling stage. Accordingly, 12 chilli genotypes were examined under two cold regimes including control (35/25 °C – day/night) and CS (10/8 °C – day/night). Multivariate cluster analysis of 14 traits grouped the genotypes into three clusters under stress condition, indicating that CS influencing physiology and oxidative potential of chilli seedlings. Chlorophyll, Membrane stability, Hydrogen peroxide content, lipid peroxidation and proline, phenolic contents are the influential traits for evaluating the impact of cold stress. ROS and ROS mediated traits showed a differential performance among the genotypes tested. Enzymatic antioxidants were significantly increased across all genotypes. Decrements of pungency levels in chilli fruits were significant only in CA-173 and F-02 genotypes. Altogether, the antioxidant profile has explored there is an association between capsaicinoid levels and antioxidant activities, antioxidants may involve preserving capsaicinoid metabolism to maintain the quality of chilli fruits during CS. Grouping of genotypes by cluster analysis is correlated with cold injury index and chlorophyll stability index under CS conditions. These indices can be employed as proper screening indices for cold tolerance in chilli genotypes. . • Simulated short-term cold stress has differential negative impacts among Chilli genotypes. • Differential levels of ROS generation and antioxidant potential among the genotypes tested. • ROS-induced oxidation of capsaicinoids was countered by antioxidant enzymes and chilli fruit quality was maintained under short-term cold stress. • 12 genotypes were grouped into 3 clusters: 1 – Sensitive; 2 – Moderately tolerant; 3 – Tolerant. • Cold injury index and Chlorophyll stability index can be used as cost-effective screening indices for selection of cold-tolerant chilli genotypes.

Genetic analysis of pungency deficiency in Japanese chili pepper 'Shishito' (Capsicum annuum) revealed its unique heredity and brought the discovery of two genetic loci involved with the reduction of pungency.

The sensation of pungency generated by capsaicinoids is a characteristic trait of chili peppers (Capsicum spp.), and the presence or absence of pungency is central in determining its usage as a spice or a vegetable. In the present study, we aimed to clarify the heredity and genetic factors involved in the deficiency of pungency (quite low pungency) that is uniquely observed in the Japanese chili pepper 'Shishito' (Capsicum annuum). First, the F2 population ('Shishito' × pungent variety 'Takanotsume') was used for segregation analysis, and pungency level was investigated using capsaicinoid quantification with high-performance liquid chromatography. Also, restriction site associated DNA sequencing of the F2 population was performed, and genetic map construction and quantitative trait locus (QTL) mapping were implemented. The results indicated that the F2 population showed varying capsaicinoid content and two major QTLs were detected, Shql3 and Shql7, which explained 39.8 and 19.7% of the genetic variance, respectively. According to these results, the quite low pungency of 'Shishito' was a quantitative trait that involved at least the two loci. Further, this trait was completely separate from general non-pungent traits controlled by individual recessive genes, as described in previous studies. The present study is the first report to investigate the genetic mechanism of pungency deficiency in Japanese chili peppers, and our results provide new insights into the genetic regulation of pungency in chili pepper.

Growth and yield performances, pathogenicity, heat tolerance, antioxidant activity, and pungency level of anthracnose resistant and heat tolerant inbreed lines and their F1 hybrids of chili (Capsicum annuum L.)

Chili pepper (Capsicum annuum L.) cultivation is hampered by biotic and abiotic stressors, with poor performance caused by high temperatures exceeding 42 °C and anthracnose infestation. Chemical constituents such as antioxidants, phenols, capsaicin, and dihydrocapsaicin have a relationship with biotic and abiotic tolerance or resistance. Experiment was conducted with anthracnose resistant (CP-36, DP-37, DP-57, AP-25 and BP-23), heat tolerant inbreed lines (Putra chili 1, Putra chili 4, Putra chili 7, Putra chili 9 and Putra chili 10) and their hybrids to find anthracnose-resistant, heat-tolerant chili genotypes with high yield and pungency levels. For this purposes, pathogens were injected into both unripe and ripe chili fruits to determine their pathogenicity. On the other hand, four-week-old seedling was raised for a heat tolerance test to determine the percentage of partial damage (%) and thermo-stability index of the cell membrane (%). The research also included morphological, yield and yield contributing, physiological, and biochemical assessment in order to identify superior chili hybrids. All growth, yield, and physiological traits showed excellent genetic progress and heritability, but correlation analysis showed a highly significant positive link between yield per plant, plant height, the total number of branches, and the number of fruits per plant. Lesion area of unripe fruits were varied from 0.00 (cm2) to 0.24 (cm2) and 0.00 (cm2) to 0.18 (cm2) for the pathogen, UPMC1191 (Colletotrichum fructicola) and UPMC1192 (Colletotrichum sojae), respectively and also indicated that differential resistant to anthracnose pathogen. In a heat tolerance test, all of the hybrids with the improved heat tolerant line performed better in terms of cell membrane thermo-stability, partial damage at various temperature gradients, and canopy temperature depression. In terms of biochemical state, DP-37 × Putra chili 7; AP-25 × Putra chili 10 had a moderate level of pungency, while some other parents and hybrids had mild level of pungency. After screening with Colletotrichum pathogen, heat tolerance test, biochemical constitute and yield performance, following hybrids would be better for commercial production to meet up the demand such as CP-36 × Putra chili 1; CP-36 × Putra chili 7; CP-36 × Putra chili 9; DP-37 × Putra chili 1; DP-37 × Putra chili 10; DP-37 × Putra chili 4; DP-37 × Putra chili 7; DP-37× Putra chili 9; DP-57 × Putra chili 7; DP-57 × Putra chili 9; DP-57 × Putra chili 10; AP-25 × Putra chili 9; AP-25 × Putra chili 4; BP-23 × Putra chili 7; BP-23 × Putra chili 9; BP-23 × Putra chili 1 and would be use in future chili breeding program.

시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사

As per Korean Industrial Standards (KS), red pepper powders are classified into five groups based on their pungency level: mild hot (<150 mg capsaicinoid/kg), slight hot (150-300 mg capsaicinoid/kg), medium hot (300-500 mg capsaicinoid/kg), very hot (500-1,000 mg capsaicinoid/kg), and extreme hot (>1,000 mg capsaicinoid/kg). In the Korean market, the pungency level is voluntarily declared as labels for red pepper powders; however, whether the labeled pungency level reflects the KS pungency level remains unknown. In this study, we determined the total capsaicinoid content (i.e., sum of capsaicin and dihydrocapsaicin content) of 93 red pepper powders by using high performance liquid chromatography. Additionally, other quality attributes such as moisture content, American Spice Trace Association (ASTA) color values, and free sugar content were investigated. The capsaicin, dihydrocapsaicin, and total capsaicinoid contents ranged between 35.9-1,029.5 mg/kg, 22.4-472.3 mg/kg, and 60.7-1,402.0 mg/kg, respectively. Of the 93 red pepper samples, the labeled pungency levels of 51% samples matched the KS pungency levels. All the samples contained less than 15% moisture. The ASTA color values and free sugar content ranged between 43.5-121.6% and 6.2-17.2%. respectively. It may be recommended that red pepper powder manufacturers label the pungency levels according to the KS pungency level.

다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화

In this study, the spectral image of red pepper powder, which had been prepared in accordance with the standard particle size distribution ratio, was acquired in the short-wave infrared region using a hyperspectral camera. Spectral information was analyzed using multivariate statistical analyses including principal component analysis (PCA) and least partial squares (PLS) analysis. PCA revealed that powders were grouped according to their pungency level, regardless of their particle size distribution (PC1=97%, PC2=2%). The regression coefficient derived in PLS discriminant analysis indicated that 1,201-1,226 nm, 1,387-1,411 nm, and 1,508-1,529 nm are key wavelengths that are affected by the vibration of C-H, O-H, and N-H bonds present in capsaicinoid molecules. Pungency grade was successfully determined, and capsaicinoid content was predicted with high accuracy using PLS analysis of raw data at key wavelength (Rc2=0.9389, Rp2= 0.9261). It was possible to reduce the time required for data calculation and analysis by reducing the amount of spectral data utilized to predict spiciness from 256 to 21 bands. Finally, the distribution of capsaicinoids was mapped visually according to particle size. In conclusion, hyperspectral imaging is a suitable technology for real time, non-destructive monitoring of red pepper powder quality relative to the standard method used during the manufacturing process.

Optimization of accelerated solvent extraction of paprika oleoresin and its effect on capsaicinoid and carotenoid composition

Accelerated solvent extraction (ASE) is an automatic extraction technology that performs at elevated temperature and pressure to achieve efficient extraction of compounds from solid or semisolid samples in a very short time. In this study, the response surface method (RSM) was used to establish an efficient ASE method for rapid extraction of high-quality paprika (Capsicum) oleoresin with American Spice Trade Association (ASTA) color value as the response variable. The ASTA color values and pungency levels of paprika oleoresin obtained by ASE, maceration extraction (ME) and ultrasound-assisted extraction (UAE) were further compared. The optimal conditions for ASE procedure are a static time of 28 min, an extraction temperature of 78 °C, and 2 cycles. Under these optimal conditions, the ASTA color value of extracted paprika oleoresin reached 847 and the scoville heat unit (SHU) reached 57,200 ± 362. These values were significantly higher than those obtained by ME (ASTA color value: 607, SHU: 42,800 ± 144) or UAE (ASTA color value: 750, SHU: 50,500 ± 1690). These results were also reflected by total carotenoid and capsaicinoid content. There was little difference in carotenoid distribution in ASE, ME and UAE samples. In addition, ASE did not promote additional trans/cis transformation of carotenoids.

Determination of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, and pungency levels in pepper sauces by RP-HPLC: Capsaicinoid levels and pungency classification of commercial pepper sauces

Capsaicinoids are a class of compounds that confer various pungency levels to peppers, and have a range of applications as dietary supplements, medications, pain relievers, and sprays for repelling animals and personal attackers. Although analyses and classifications of peppers have been extensively reported in the literature, data describing and classifying the pungency of Brazilian pepper sauces are scarce. The objective of the present work was therefore to measure the levels of nordihydrocapsaicin, capsaicin, and dihydrocapsaicin in commercial pepper sauce samples, classify their pungency, and compare them with the recommended daily intake limits. Solvent extraction was performed using ethanol, and capsaicinoids were identified and quantified using high-performance liquid chromatography (HPLC). Most of the samples had mild to moderate pungency expressed in Scoville Heat Units (SHU). There were no significant differences between sauces with and without milk on the pungency of green or red pepper sauces. Capsaicin levels were below the recommended daily intake limits. The capsaicin levels found in all but two of the pepper sauces were below the recommended limits for capsaicin daily intake in industrial foods samples. According to the United States Department of Agriculture (USDA) specifications, the classification of pungency is not a valid criterion for classifying pepper sauces; therefore, a new classification was proposed.

Seasonal Effects of Glucosinolate and Sugar Content Determine the Pungency of Small-Type (Altari) Radishes (Raphanus sativus L.).

Kimchi made from small-type (Altari) radishes grown in late spring is more pungent than that made from autumn-grown Altari radishes, which poses a major challenge in the kimchi industry. The mechanism through which the pungency of Altari radish changes seasonally has not been intensively investigated. In this study, three small-type radish cultivars with different pungency levels were cultivated in spring and autumn to identify the factors affecting the seasonal-dependent pungency of small-type radishes. The contents of pungency-related metabolite glucoraphasatin and other polar metabolites were analyzed. Although a previous study reported that the glucoraphasatin concentration affects the pungency of radish, in the current study, the concentration of neither glucoraphasatin nor its hydrolysis product (raphasatin) could fully explain the change in the pungency associated with radish cultivars grown in the two seasons. The change in the pungency of radish by season may be explained by the ratio of raphasatin content to total sweetness of sugars. In addition, the polar metabolites that differ with season were analyzed to identify seasonal biomarkers and understand the seasonal changed physio-biochemistry.

Growth and Yield Performances, Pathogenicity, Heat Tolerance, Antioxidant Activity, and Pungency Level of Anthracnose Resistant and Heat Tolerant Inbreed Lines and F1 Genotypes of Chili Pepper (Capsicum Annuum)

Growth and Yield Performances, Pathogenicity, Heat Tolerance, Antioxidant Activity, and Pungency Level of Anthracnose Resistant and Heat Tolerant Inbreed Lines and F1 Genotypes of Chili Pepper (Capsicum Annuum)

Metabolic shifts during fruit development in pungent and non-pungent peppers

Fruit pungency is caused by the accumulation of capsaicinoids, secondary metabolites whose relation to primary metabolism remains unclear. We have selected ten geographically diverse accessions of Capsicum chinense Jacq with different pungency levels. A detailed metabolic profile was conducted in the fruit placenta and pericarp at 20, 45, and 60 days after anthesis aiming at increasing our understanding of the metabolic changes in these tissues across fruit development and their potential connection to capsaicin metabolism. Overall, despite the variation in fruit pungency among the ten accessions, the composition and metabolite levels in both placenta and pericarp were uniformly stable across accessions. Most of the metabolite variability occurred between the fruit developmental stages rather than among the accessions. Interestingly, different metabolite adjustments in the placenta were observed among pungent and non-pungent accessions, which seem to be related to differences in the genetic background. Furthermore, we observed high coordination between metabolites and capsaicin production in C. chinense fruits, suggesting that pungency in placenta is adjusted with primary metabolism.

Effect of pungency levels of Capsicum spp. fruits on tolerance to anthracnose

To understand the role of chilli pungency in anthracnose development, inoculated 21 Capsicum cultivars with Colletotrichum spp. Anthracnose developed on inoculated fruits irrespective of pungency levels. Pearson's correlation between pungency and lesion diameter is 0.38 and P-value = 0.08. Capsicum baccatum PBC80 and PBC81 showed tolerance to Colletotrichum truncatum, C. plurivorum, C. gloeosporioides and C. fructicola while susceptibility to C. siamense pathotype 2. Natural grade capsaicin (NGC) significantly reduced C. truncatum growth (P-value = 5.26E-07, LSD = 0.07) in PDA. Breeding strategies needed to develop Capsicum cv. resistant against evolving pathotypes and to enhance capsaicinoids in the fruit pericarp to exploit antifungal potential.