Phenology and content of capsaicinoids in chili fruits produced under greenhouse conditions

Authors

  • Sigfrido David Morales Fernández Facultad de Ingeniería Agrohidráulica-Benemérita Universidad Autónoma de Puebla. Av. Universidad s/n, San Juan Acateno, Teziutlán Puebla, México. CP. 73965. Tel. 919 1163799
  • Delia Moreno Velázquez Facultad de Ingeniería Agrohidráulica-Benemérita Universidad Autónoma de Puebla. Av. Universidad s/n, San Juan Acateno, Teziutlán Puebla, México. CP. 73965. Tel. 919 1163799
  • Salvador Trinidad de Jesús Facultad de Ingeniería Agrohidráulica-Benemérita Universidad Autónoma de Puebla. Av. Universidad s/n, San Juan Acateno, Teziutlán Puebla, México. CP. 73965. Tel. 919 1163799
  • Fabiel Vázquez Cruz Facultad de Ingeniería Agrohidráulica-Benemérita Universidad Autónoma de Puebla. Av. Universidad s/n, San Juan Acateno, Teziutlán Puebla, México. CP. 73965. Tel. 919 1163799
  • Armando Ibáñez Martínez Facultad de Ingeniería Agrohidráulica-Benemérita Universidad Autónoma de Puebla. Av. Universidad s/n, San Juan Acateno, Teziutlán Puebla, México. CP. 73965. Tel. 919 1163799
  • J. Refugio Tobar Reyes Facultad de Ingeniería Agrohidráulica-Benemérita Universidad Autónoma de Puebla. Av. Universidad s/n, San Juan Acateno, Teziutlán Puebla, México. CP. 73965. Tel. 919 1163799

DOI:

https://doi.org/10.29312/remexca.v11i3.2159

Keywords:

Capsicum spp., capsaicin, dihydrocapsaicin, growth, total capsaicinoids, yield

Abstract

In the present investigation, the development and yield of 10 chili genotypes were evaluated under greenhouse conditions and in the laboratory the content of capsaicinoids in fruits with different stages of maturity was determined, coming from seven municipalities in the state of Puebla. The work was carried out at the Faculty of Agrohydraulic Engineering of the Benemerita Autonomous University of Puebla, San Juan Acateno, Teziutlan, Puebla. The experimental design used was complete random blocks with four repetitions. Phenology variables were recorded and the content of capsaicin and dihydrocapsaicin was determined by high performance liquid chromatography (HPLC). The Cera Amarillo chili had the highest growth cycle (4 360 degrees day, p≤ 0.05) among all genotypes, while Cera Rojo registered the maximum weight of the fruit (795 g, p≤ 0.05), attributed to its greater diameter and average weight. The highest content of capsaicin, dihydrocapsaicin and total capsaicinoids (2.65, 0.49 and 2.99 mg g-1, respectively) was presented in the state of commercial maturity of the fruits. The Mirasol chilli showed greater stability in the content of capsaicin, dihydrocapsaicin and total capsaicinoids when changing from the state of physiological maturity to commercial.

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Author Biography

Delia Moreno Velázquez, Facultad de Ingeniería Agrohidráulica-Benemérita Universidad Autónoma de Puebla. Av. Universidad s/n, San Juan Acateno, Teziutlán Puebla, México. CP. 73965. Tel. 919 1163799

Researcher of Facultad de Ingeniería Agrohidraulica de la Benemerita Universidad Autonoma de Puebla

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Published

2020-05-12

How to Cite

Morales Fernández, Sigfrido David, Delia Moreno Velázquez, Salvador Trinidad de Jesús, Fabiel Vázquez Cruz, Armando Ibáñez Martínez, and J. Refugio Tobar Reyes. 2020. “Phenology and Content of Capsaicinoids in Chili Fruits Produced under Greenhouse Conditions”. Revista Mexicana De Ciencias Agrícolas 11 (3). México, ME:663-75. https://doi.org/10.29312/remexca.v11i3.2159.

Issue

Vol. 11 No. 3 (2020)

Section

Articles

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