Table I. Accumulation of capsaicin and dihydrocapsaicin in fruits of cv Tampiqueño 74 and cv California Wonder at different developmental stages

Separation and determination of capsaicin and dihydrocapsaicin was performed by HPLC. Each value is the mean of six biological replicates ± sd. Lpt, Lyophilized placental tissue; N.D., not detected.

CultivarStages of Fruit DevelopmentCapsaicinDihydrocapsaicin
DPAmg g−1 Lpt
Tampiqueño 7410N.D.N.D.
206.73 ± 0.553.43 ± 0.31
309.91 ± 1.425.44 ± 1.59
4011.21 ± 1.195.85 ± 0.91
507.94 ± 0.614.98 ± 0.87
605.44 ± 0.463.93 ± 0.49
California Wonder10N.D.N.D.
20N.D.N.D.
30N.D.N.D.
40N.D.N.D.
50N.D.N.D.
60N.D.N.D.