Short Communication

Genetic Resources and Crop Evolution

, Volume 56, Issue 5, pp 605-608

The hottest pepper variety in China

  • Minghua DengAffiliated withCollege of Longping, Central South UniversityDepartment of Horticulture, Yunnan Agricultural University Email author 
  • , Jinfen WenAffiliated withFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology
  • , Haishan ZhuAffiliated withDepartment of Horticulture, Yunnan Agricultural University
  • , Xuexiao ZouAffiliated withCollege of Longping, Central South University

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Abstract

The purpose of this study was to find out a pepper which contains maximum capsaicin and dihydrocapsaicin, so that both can be extracted from it to be used as food ingredients or as powder after isolation. Several pepper germplasm in China were studied by HPLC (high performance liquid chromatography). Shuanla (Capsicum frutescens L. cv. Shuanlaense) was found in Capsaicin, Dihydrocapsaicin, Pungency (SHU) to be significantly higher than the others. We have identified that Shuanla is the hottest pepper variety in China.

Keywords

Capsicum spp. Pepper resources Pungency (SHU) HPLC