The capsaicin and dihydrocapsaicin contents in soft-flesh fruit of Capsicum frutescens L. and Capsicum annuum L. hybrids
Soft-flesh fruit can be used to produce juices or pastes obtained by mechanical separation of the soft tissue of pericarp from inedible parts. Genotypes selected from interspecific hybrids of Capsicum frutescens L. and Capsicum annuum L. were used as the research material. A general assessment of technological usefulness of the fruit was carried out, and as a result it was noted that there was some diversity in the sizes of the ripe fruit, their mean weight and wall thickness. Significant differences were observed in biotechnological performance – understood as the amount of pericarp separated from inedible parts, namely the placenta with seeds, the remnants of internal partitions and the peel. An HP LC analysis was carried out in order to determine the capsaicin and dihydrocapsaicin contents. The genotypes under examination differed in terms of the contents of capsaicinoids, as well as their ratios. The average values for genotype groups were comparable, and capsaicin and dihydrocapsaicin participation was similar. Considering the amounts of capsaicinoids, the genotypes with the highest content of them can be classified as mildly piquant.