Table 2.
Content of capsaicin and dihydrocapsaicin in pericarp and placenta from fruits of four pepper varieties at two ripening stages.
| Variety | Ripening Stage | Tissue | Capsaicin (μg/g FW) |
Dihydrocapsaicin (μg/g FW) |
Capsaicin + Dihydrocapsaicin (μg/g FW) |
|---|---|---|---|---|---|
| Melchor | Green | Pericarp | 0 k | 0 k | 0 l |
| Placenta | 0 k | 0 k | 0 l | ||
| Red | Pericarp | 0 k | 0 k | 0 l | |
| Placenta | 0 k | 0 k | 0 l | ||
| Piquillo | Green | Pericarp | 0.40 ± 0.01 i | 0.56 ± 0.01 i | 0.96 ± 0.02 j |
| Placenta | 1.35 ± 0.63 gh | 0.24 ± 0.13 j | 1.59 ± 0.76 hijk | ||
| Red | Pericarp | 0.25 ± 0.02 j | 0.54 ± 0.01 i | 0.79 ± 0.03 k | |
| Placenta | 0.59 ± 0.03 h | 0.61 ± 0.01 h | 1.20 ±0.04 i | ||
| Padrón | Green | Pericarp | 2.11 ± 0.08 g | 0.03 ± 0.02 k | 2.14 ± 0.10 gh |
| Placenta | 244.09 ± 34.85 c | 33.10 ± 4.31 d | 277.19 ± 39.16 c | ||
| Red | Pericarp | 22.45 ± 2.26 e | 3.02 ± 0.19 f | 25.47 ± 2.45 e | |
| Placenta | 553.47 ± 29.59 b | 166.96 ± 5.00 b | 720.43 ± 34.59 b | ||
| Alegría | Green | Pericarp | 8.91 ± 1.69 f | 1.55 ± 0.21 g | 10.46 ± 1.90 f |
| Placenta | 205.23 ± 9.46 c | 72.96 ± 3.42 c | 278.19 ± 12.88 c | ||
| Red | Pericarp | 51.06 ± 0.55 d | 7.25 ± 0.35 e | 58.31 ± 0.90 d | |
| Placenta | 766.26 ± 37.00 a | 269.44 ± 27.77 a | 1035.70 ± 64.77 a |
Placenta tissue was used once seeds were discarded. Data are the means ± SEM of three replicates determined from five fruits of the four varieties and at the two ripening stages. Different letters after each value indicate that differences were statistically significant (ANOVA, p < 0.05). FW, fresh weight.