Changes of novel capsaicinoid like substance, capsinoid content and morphological change of the placenta tissue during 'CH-19 Sweet' (Capsicum annuum L.) fruit development, and the influence of fruit storage conditions on capsinoid content
2006
Maeda, S.(Kyoto Univ. (Japan)) | Yoneda, H. | Hosokawa, M. | Hayashi, T. | Watanabe, T. | Yazawa, S.
Changes of the content capsinoids, novel capsaicinoid like substances contained in 'CH-19 Sweet' during fruit development were investigated. Capsinoid content increased rapidly from 20 days after anthesis to 30 days, thereafter decreasing rapidly. Capsinoid was formed in placenta tissue with morphological change of epidermal cells of the placenta. The morphological change in 'CH-19 Sweet' placenta tissue was almost similar to that of hot peppers. Capsinoid content in the fruit stored at 28 deg C decreased near to zero by 8 days after harvest. Capsinoid content did not decrease during 16 days when the fruit was preserved at 3 deg C.
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