FORMATION AND ACCUMULATION OF PUNGENT PRINCIPLE OF HOT PEPPER FRUITS, CAPSAICIN AND ITS ANALOGS, IN CAPSICUM-ANNUUN VAR ANNUUN CV KARAYATSUBUSA AT DIFFERENT GROWTH-STAGES AFTER FLOWERING
FORMATION AND ACCUMULATION OF PUNGENT PRINCIPLE OF HOT PEPPER FRUITS, CAPSAICIN AND ITS ANALOGS, IN CAPSICUM-ANNUUN VAR ANNUUN CV KARAYATSUBUSA AT DIFFERENT GROWTH-STAGES AFTER FLOWERING
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DOI：
10.1080/00021369.1979.10863843
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发表时间：
1979-01-01
期刊：
影响因子：
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通讯作者：
FUJIWAKE, H
中科院分区：
文献类型：
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作者：
IWAI, K;SUZUKI, T;FUJIWAKE, H
辣椒果实（类辣椒素）、叶绿素、类胡萝卜素和鲜果重量的辛辣成分的波动。安努姆CV。对开花后不同生长阶段的唐六叶进行了检查。辣椒素在花后20天首次检测到，花后40天左右达到最高水平，之后逐渐下降。在开花后的整个阶段中，类辣椒素成分没有表现出任何明显的变化。辣椒素和二氢辣椒素是所有检查阶段的主要成分。放射性同位素技术表明，辣椒素的主要形成和积累位点是果实的胎盘。
Fluctuations of pungent principles of hot pepper fruits (capsaicinoid), chlorophylls, carotenoid and fresh fruit weight in C. annuum var. annuum cv. Karayatsubusa at different growth stages after flowering were examined. Capsaicinoid was 1st detected 20 days after flowering, and reached maximal level around 40 days after flowering, then later decreased gradually. The capsaicinoid composition did not show any appreciable change throughout the stages after flowering. Capsaicin and dihydrocapsaicin were the major components in all of the stages examined. The radioisotopic technique showed that the main formation and accumulation sites of capsaicinoid are in the placenta of the fruits.