Abstract
The contents of capsaicin and its analogues and their constitution were studied, in the fruits of interespecific hybrids of Capsicum annuum and C. chinense. Results obtained are as follows.
Interspecific hybrids were obtained between sweet varieties of C. annuum and C. chinense ‘No. 3341’ which was rarely pungent. Capsaicinoid content was very high in the fruit of the hybrids. Changes in capsaicinoid content during fruit development of the hybrids, were comparable to those of common pungent varieties of C. annuum. Capsaicinoid constitutions in the hybrids were all identical.
Interspecific hybrids were obtained between pungent varieties of C. annuum and C. chinense ‘No. 3341’. Their capsaicinoid contents were higher than, nearly the same as, or lower than the pungent parents.
Capsaicinoid contents were much lower than that of the pungent parents, in the progenies from intraspecific crosses between ‘California Wonder’ and pungent varieties of C. annuum. No capsaicinoid was detected in cases from crosses between ‘California Wonder’ and sweet varieties.
