Environmental and Genotypic Variation of Capsaicinoid and Flavonoid Concentrations in Habanero (Capsicum chinense) Peppers

摘要: Habanero peppers have become increasingly popular in the United States for supplying unique flavors and high levels of pungency. As consumption this product increases, development improved cultivars with elevated phytochemicals will likely result additional demand from consumers. This study evaluated fruit size, capsaici- noid, flavonoid concentrations six (Capsicum chinense) genotypes grown at three different Texas locations: College Station, Uvalde, Weslaco. Five these experimental hybrids (H1-red, H2-orange, H3-orange, H5-dark orange, H6-yellow) were developed A&M University genetic improvement numeroustraitsofinterest,andKukulkanF1(Kuk-orange)wasincludedasacommercial control. In general, H1-red had largest fruits locations. Capsaicin dihydrocapsaicin (DHC) highest Kuk-orange followed closely by H5-darkorangeandwerelowestinH6-yellow.FruitatWeslacowaslargerandcontained more capsaicin DHC than those produced Uvalde or Station. Although contents variable low all locations, H3-orange showed themoststabilityforuseinfuturecrossingschemestocompeteagainstKuk-orangeforthis characteristic. Our results suggest that variation tissue can be exploited selecting an appropriate environment.