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KMID : 0903519710140020157
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1971 Volume.14 No. 2 p.157 ~ p.163
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Physio - chemical studies on the after - ripening of hot pepper fruits(part 6) - Hot - taste component in different parts and of capsaicin homologues -
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Abstract
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Variations of hot-taste constituents during the age of after-ripening in different anatomical parts and capsaicin series components of hot-pepper fruits were studied
1. Capsaicin homologues were composed nearly same portion during the after-ripening.
2. Percent amounts of hot-taste constituents per dried pepper fruit (except seeds) increased constantly during the after-ripening. And this suggests the production of hot-taste constituents and changeable mutual relations between various constituents.
3. Notable amounts of hot-taste constituents were contained in placentae and dissepiment and increased in succession until the climacteric onset stage, but after this period decreased. On the contrary, a constant increasing tendency were shown in pericarp. These results are presumable to understanding the role of the pepper fruits in regulating constituents transport from one part to another.
4. In the seeds, there was not marked amounts of hot-taste constituents, but increased quite slightly during the after-ripening.
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