Genetic Resources and Crop Evolution

, Volume 56, Issue 5, pp 605–608

The hottest pepper variety in China

  • Minghua Deng
  • Jinfen Wen
  • Haishan Zhu
  • Xuexiao Zou
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 resources Pungency (SHU) HPLC 

Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  • Minghua Deng
    • 1
    • 2
  • Jinfen Wen
    • 3
  • Haishan Zhu
    • 2
  • Xuexiao Zou
    • 1
  1. 1.College of LongpingCentral South UniversityChangshaChina
  2. 2.Department of HorticultureYunnan Agricultural UniversityKunmingChina
  3. 3.Faculty of Modern Agricultural EngineeringKunming University of Science and TechnologyKunmingChina

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