Stable Capsaicinoid Biosynthesis during the Fruit Development Stage of <i>Capsicum baccatum</i>

DOI Web Site 被引用文献1件 参考文献12件
  • Sugiyama Ryuji
    Department of Food Business, Faculty of Health and Human Life, Nagoya Bunri University

抄録

<p>Capsaicin and its analogs, which are collectively called capsaicinoids, are pungent components that are produced only in Capsicum species. Several reports have indicated that chili peppers start accumulating capsaicinoids in fruits approximately 20 days after flowering (DAF), with capsaicinoid levels continuing to increase until 40 DAF and then decreasing. In this study, a Capsicum baccatum cultivar was analyzed to investigate capsaicinoid accumulation and the morphological changes to capsaicinoid-producing cells in maturing fruits. Capsaicinoids accumulated and capsaicinoid-producing cells were detected at 10 DAF. Additionally, the capsaicinoid contents increased during the fruit development stage. At 40 DAF, the nuclear shape was unclear, and cytoplasm appears to condense in C. baccatum.</p>

収録刊行物

被引用文献 (1)*注記

もっと見る

参考文献 (12)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ