Fruit yield, and ascorbic acid and capsaicinoid contents in the fruit of intervarietal hybrids of Capsicum annuum L.

摘要

The fruit yield, and ascorbic acid (AscA) and capsaicinoid contents of F1 hybrids between Capsicum annuum cv. California Wonder, 4 Japanese native cultivars and 5 Korean F1 cultivars were evaluated, and the results compared with parental cultivars.The yields of F1 hybrids between the Japanese cultivars were higher than those of the parental cultivars, especially those of California Wonder. AscA content in the fruit flesh increased for 4 to 5 weeks, but decreased at 8 weeks after flowering. In allcultivars, AscA content, which differed little, gradually increased until September and decreased in October. AscA content in the fruit flesh was 3 times that of the placenta. The capsaicinoid content was higher in the placenta than in the fruit flesh. Fruits of 5 cultivars, including Yatsufusa, were most pungent, with capsaicinoid content exceeding 1000 mg/100 g DW, whereas California Wonder and Fushimi Amanaga contained trace amounts. The content of capsaicinoids in F1 hybrids varied with reciprocal crossing. Red mature fruits had lower capsaicinoid contents than did green immature ones. The capsaicinoid contents also varied with the stage of development of the fruit, being low in the first week after flowering, rapidly increasing in the second to third week, reaching a peak at the fifth week and declining thereafter.