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The hottest pepper variety in China

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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.

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Authors and Affiliations

  1. College of Longping, Central South University, 410125, Changsha, Hunan, China

    Minghua Deng & Xuexiao Zou

  2. Department of Horticulture, Yunnan Agricultural University, 650201, Kunming, Yunnan, China

    Minghua Deng & Haishan Zhu

  3. Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, 650224, Kunming, Yunnan, China

    Jinfen Wen

Authors
  1. Minghua Deng
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  2. Jinfen Wen
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  3. Haishan Zhu
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  4. Xuexiao Zou
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Correspondence to Minghua Deng.

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Deng, M., Wen, J., Zhu, H. et al. The hottest pepper variety in China. Genet Resour Crop Evol 56, 605–608 (2009). https://doi.org/10.1007/s10722-009-9445-z

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  • DOI: https://doi.org/10.1007/s10722-009-9445-z

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