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KMID : 0903619710100010031
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Journal of the Korean Society for Horticultural Science
1971 Volume.10 No. 1 p.31 ~ p.35
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Physio - Chemical Studies on the Maturity of Hot Pepper Fruits
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Abstract
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Variations in hot taste constituents during the course of ripening in hot-pepper fruits were studied:
1. Capsaicin series components were composed almost same rate during the maturity from very young pepper fruit to red ripening period.
2. The level of total hot taste constituents increased up to red ripening period, but after this period it decreased per dry weight. Generally, continuous increasing tendency were noted in total fruit.
3. Very big amounts of hot taste constituents were contained in placenta and dissepiment and showed maximum peak on 43rd day after flowering. Meanwhile these were increased constantly in pericarp.
4. In the seed the amounts of hot-taste constituents were very scanty but demonstrated slightly increasing tendency with the age of maturity.
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