Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse


  • Mario PÉREZ-GRAJALES Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
  • Maria Teresa MARTÍNEZ-DAMIÁN Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
  • Oscar CRUZ-ALVAREZ Autonomous University of Chihuahua, Faculty of Agrotechnological Sciences, Pascual Orozco Avenue, Campus 1, Santo Niño, CP 31350 Chihuahua (MX)
  • Sandra Miryam POTRERO-ANDRADE Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
  • Aureliano PEÑA-LOMELÍ Autonomous University Chapingo, Department of Plant Science, Km. 38.5 Mexico-Texcoco Highway, CP 56230 Chapingo, State of Mexico (MX)
  • Victor Arturo GONZÁLEZ-HERNÁNDEZ Postgraduate College, Campus Montecillo, Texcoco, CP 56230 Montecillo, State of Mexico (MX)
  • Angel VILLEGAS-MONTER Postgraduate College, Campus Montecillo, Texcoco, CP 56230 Montecillo, State of Mexico (MX)



Capsicum pubescens Ruiz y Pavón, color, fruit quality, scoville heat unit, titratable acidity, total carotenoids


The hotness of the chili fruit (Capsicum spp.) is mainly due to the presence of capsaicinoids (capsaicin, nordihydrocapsaicin and dihydrocapsaicin). The aim of the present research was to evaluate the content of capsaicinoids and characteristics of physicochemical quality in fruits of manzano hot pepper grown in the greenhouse. The experimental design used was completely randomized with 3 and 4 replications. The parameters evaluated were total capsaicinoids, vitamin C, total carotenoids (TC), total soluble solids (TSS), titratable acidity, pH, firmness and color of the fruit. Among the hybrids with the highest content of total capsaicinoids and vitamin C, L4XL8 and L5XL7 (27 371 and 21 700 SHU, respectively) stand out as well as L2XL5 with 809.35 mg 100 g-1. On the other hand, L2XL3 stood out for its TC content (1 515.98 μg 100 g-1); L2XL7 and L4Xl7 stood out for the concentration of TSS, maintaining the acidity level without major changes. Additionally, L7XL8 was a material that was characterized to have fruits with greater firmness (2.31 N) and chromaticity of color (intense yellow) of 72.96. Among the evaluated hybrids, there are materials that presented fruits with physical and chemical characteristics of quality, which could be considered important from the commercial point of view or genetic improvement.


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How to Cite

PÉREZ-GRAJALES, M., MARTÍNEZ-DAMIÁN, M. T., CRUZ-ALVAREZ, O., POTRERO-ANDRADE, S. M., PEÑA-LOMELÍ, A., GONZÁLEZ-HERNÁNDEZ, V. A., & VILLEGAS-MONTER, A. (2018). Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(1), 119–127.



Research Articles
DOI: 10.15835/nbha47111241

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