Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

Summary

This study characterised the temporal dynamics of capsaicinoid accumulation in Cayenne pepper (Capsicum annuum L.) throughout fruit development and ripening. Capsaicinoids accumulated progressively from early development to a maximum concentration of 1,789 μmol/kg fresh weight, followed by a sharp initial decline (32%) and subsequent gradual decrease until day 80. Capsaicin and dihydrocapsaicin were the dominant compounds, accounting for 79–90% of total capsaicinoids, though their relative proportions varied across ripening stages.

Regional applicability

The findings are relevant to understanding pepper phytochemistry globally, though specific ripening timelines and peak concentrations may vary with UK growing conditions (primarily protected cultivation). The study provides reference data for optimising harvest timing if Cayenne peppers are grown commercially or in UK glasshouses, though direct field applicability would require validation under UK temperature and light regimes.

Key measures

Total capsaicinoids (μmol/kg fresh weight); individual capsaicinoid content (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, homodihydrocapsaicin); relative proportions of major capsaicinoids during ripening

Outcomes reported

The study tracked the evolution of total capsaicinoids and five individual capsaicinoid compounds (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) across the ripening period of Cayenne pepper fruits. Capsaicinoid concentration peaked at 1,789 μmol/kg fresh weight before declining, with capsaicin and dihydrocapsaicin comprising 79–90% of total capsaicinoids depending on ripening stage.

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