Water Deficit Affects the Accumulation of Capsaicinoids in Fruits of Capsicum chinense Jacq.

Abstract

<jats:p>The pungency of chili peppers is conferred by compounds called capsaicinoids that are produced only in the fruits of the <jats:italic>Capsicum</jats:italic> genus. Accumulation of capsaicinoids in these fruits may be affected by environmental conditions such as water and nutrient stresses, although these effects may vary even among genotypes within a species. The Habanero pepper (<jats:italic>Capsicum chinense</jats:italic> Jacq.), grown in the Yucatán, is in especially high demand as a result of its unique flavor, aroma, and pungency and is the second most important commercial crop in the state after the tomato. Although the Habanero pepper is a significant economic resource for the region, few studies have investigated the effects of abiotic stresses on capsaicinoid production. In this study, the effects of water stress on plant growth, capsaicinoid accumulation, and capsaicin synthase activity were evaluated. Habanero pepper plants under water stress had a lower height, root dry weight, and root/shoot relation than control plants, which were irrigated daily. However, fruit growth and production were unaffected by water stress. Capsaicin and dihydrocapsaicin concentrations increased in fruits of stressed plants compared with control plants, and this effect was correlated with fruit age. However, capsaicin synthase activity was reduced in response to water stress, and this effect depended on both stress severity and fruit age. These results provide new information on the regulation of capsaicinoid metabolism in response to abiotic stress from the fruit of a highly pungent chili pepper.</jats:p>

Screening of Chilli Pepper Genotypes as a Source of Capsaicinoids and Antioxidants under Conditions of Simulated Drought Stress

“…This finding shows a relationship that is the opposite of that described by Phimchan et al [17], who stated that the capsaicin content of low-and medium-pungency cultivars was significantly higher compared to the control and it was decreased in the highly pungent cultivars under drought stress. Ruiz-Lau et al [1] determined that in highly pungent chilli peppers, capsaicin synthase activity was reduced in response to water stress, and this effect depended on both stress severity and fruit age. The decrease in capsaicin synthase activity was probably the reason for the significant reduction of capsaicinoids in Jolokia fruits collected from plants that had undergone drought stress compared to control and fruits subjected to 34 days of stress in comparison with those stressed for 24 days.…”

“…Sweet and hot peppers are among the most important vegetables and spices in the human diet, also used in the pharmaceutical and pesticide industries due to their high content of capsaicinoids, unique alkaloids restricted to the Capsicum species. Peppers were domesticated in the Americas and successively introduced into cultivation in almost all the regions of the world [1]. In the Central European climatic zone, peppers are grown under protected conditions, in greenhouses or foil tunnels, to produce high yields of the best quality fruits, intensively coloured and rich in taste-strengthening compounds.…”

Efeito Da Integridade Ambiental Sobre a Abundância E Riqueza De Espécies De Zygoptera (Insecta: Odonata) Em Igarapés No Município De Santarém, Pará, Brasil

“…Essas substâncias são produzidas em glândulas localizadas na placenta dos frutos, onde as sementes se inserem (Pandhair & Sharma, 2008 Jadczak & Grzeszcuk, 2011). A concentração total de capsaicinoides em pimenta pode variar de 0,1% a 2,0% em relação ao peso seco do fruto, de acordo com a época do ano, com a maturação dos frutos e com as condições de cultivo (Walyuni et al, 2011;Menichini et al, 2009;Ruiz-Lau et al, 2011) (2008).…”

Capsaicinoids in Chili Habanero by Flow Injection with Coulometric Array Detection

“…Three main types of soils are used for the cultivation of Habanero peppers (Mayan names): K’áankablu'um (red soil), Box lu'um (black soil) and ch'ich ‘lu'um (stony or brown soil). The mineral composition of the soils affects the fruit production of Habanero plant and results in different accumulation of capsaicinoids in the chili ,.…”

“…Moreover, there is extensive interest in studying these compounds due to their antioxidant and anticarcinogenic and anti‐inflammatory properties . Content of capsaicinoids in chili peppers varies depending on the pepper variety , part of the fruit, ripeness and conditions of cultivation .…”