Effect of GA4+7 treatment on the capsaicinoid content of chilli (Capsicum annuum L. var. Kulai)

• Main Authors: Usman, Inuwa Shehu, Mamat, Awang Soh @ Yusoff, Abdul Wahab, Ahmad, Abdul Rahim, Anuar
• Format: Article
• Language: English
• Published: Malaysian Agricultural Research and Development Institute (MARDI) 1999
• Online Access: http://psasir.upm.edu.my/id/eprint/48922/1/Effect%20of%20GA4%2B7%20treatment%20on%20the%20capsaicinoid%20content%20of%20chilli%20%28Capsicum%20annuum%20L.%20var.%20Kulai%29.pdf; http://psasir.upm.edu.my/id/eprint/48922/; http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/90-1999/volume-27-no2/602-270203

The effect of GA4+7 treatment on the capsaicinoid content of chilli was studied in chilli fruit grown under glasshouse and field conditions. The major capsaicinoids – capsaicin (CAP), nordihyrocapsaicin (NDHC) and dihydrocapsaicin (DHC) were separated and quantified by HPLC and their identity further confirmed by GCMS. Higher total capsaicinoid content was obtained with GA4+7 treatment compared with the untreated control. More pronounced effect of GA4+7 was observed on NDHC and DHC. The capsaicin content was significantly increased by GA4+7 treatment at peak flowering (PF) and with double application at early flowering and peak flowering (EF + PF) only. The difference between glasshouse and field treated fruit was not significant.