INFLUENCE OF MATURITY AT HARVEST ON CAPSAICIN AND ASCORBIC ACID CONTENT IN HOT CHILLI (CAPSICUM CHINENSE JACQ.)

摘要

Capsicum chinense Jacq. is one of the preferred (hot) chilli species grown in the homesteads of Kerala State, India, having a wide range of variability Pungency is considered as the most important quality trait in chilli. Capsaicin, the pungent principle of chilli, is a condensation product of 3-hydroxy, 4-methoxy benzylamine and decylenic acid. Capsaicin has significant physiological action and is used in many pharmaceutical and cosmetic preparations. The green chilli fruits are valuable on accountof their richness in ascorbic acid Maturity at harvest is an important factor affecting the content of capsaicin and ascorbic acid in chilli fruits. Fixing the maturity stage for high capsaicin and ascorbic acid content would be helpful in deciding proper harvesting stage for increasing the quality of the produce.