Table 6.
The % capsaicin content, Scoville heat units, and degree of pungency of twenty-one chilli pepper genotype samples (dry weight).
| Genotypes | % Capsaicin Content | Scoville Heat Unit | Degree of Pungency |
|---|---|---|---|
| AVPP0705 | 1.49 | 237245 | very highly pungent |
| AVPP0506 | 0.66 | 104888 | very highly pungent |
| AVPP0104 | 0.69 | 110796 | very highly pungent |
| AVPP0002 | 0.65 | 104678 | very highly pungent |
| C05573 | 0.57 | 91097 | very highly pungent |
| AVPP0805 | 0.56 | 88906 | very highly pungent |
| AVPP9905 | 0.30 | 47946 | highly pungent |
| AVPP0904 | 0.30 | 47372 | highly pungent |
| AVPP0514 | 0.28 | 44259 | highly pungent |
| AVPP9805 | 0.22 | 35769 | highly pungent |
| AVPP0702 | 0.14 | 22146 | moderately pungent |
| KULAI | 0.13 | 20564 | moderately pungent |
| AVPP0513 | 0.13 | 20566 | moderately pungent |
| AVPP0116 | 0.04 | 7170 | moderately pungent |
| AVPP0804 | 0.02 | 2767 | mildly pungent |
| AVPP0201 | 0.02 | 3020 | mildly pungent |
| AVPP9703 | 0 | 0 | non-pungent |
| AVPP0512 | 0 | 0 | non-pungent |
| AVPP0307 | 0 | 0 | non-pungent |
| AVPP0803 | 0 | 0 | non-pungent |
| AVPP0102 | 0 | 0 | non-pungent |
n = 2.