Genetic Resources and Crop Evolution

, Volume 56, Issue 5, pp 605–608

The hottest pepper variety in China

Authors

    • College of LongpingCentral South University
    • Department of HorticultureYunnan Agricultural University
  • Jinfen Wen
    • Faculty of Modern Agricultural EngineeringKunming University of Science and Technology
  • Haishan Zhu
    • Department of HorticultureYunnan Agricultural University
  • Xuexiao Zou
    • College of LongpingCentral South University
Short Communication

DOI: 10.1007/s10722-009-9445-z

Cite this article as:
Deng, M., Wen, J., Zhu, H. et al. Genet Resour Crop Evol (2009) 56: 605. doi:10.1007/s10722-009-9445-z

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 resourcesPungency (SHU)HPLC

Copyright information

© Springer Science+Business Media B.V. 2009