CHANGES IN CAPSAICINOIDS DURING DEVELOPMENT, MATURATION, AND SENESCENCE OF CHILE PEPPERS AND RELATION WITH PEROXIDASE-ACTIVITY

The components responsible for chile hot flavor, capsaicinoids, are sy nthesized through the cinnamic acid pathway, and their degradation is thought to be aided by the action of peroxidases. This work describes the evolution of capsaicinoids during the development, maturation, and senescence of the fruit in.three varieties of hot chile peppers widel y used in Mexico [Habanero (Capsicum chinense Jacq.), De arbol (C. ann uum var. Annuum), and Piquin (C. annuum var. Aviculare)] and its relat ion with the activity of peroxidases in these fruits. Capsaicinoids we re more abundant in the fruit of Habanero, followed by De arbol and th en by Piquin. Capsaicin was higher than dihydrocapsaicin in the three varieties. Capsaicinoids, capsaicin, and dihydrocapsaicin increased co ntinuously and reached a peak after 45-50 days from fruit set (DFFS) i n Habanero and De arobol and after 40 DFFS in Piquin and then declined . Peroxidase activity increased at the time when the concentration of capsaicinoids started to decrease. There was an inverse relationship b etween the evolution of capsaicinoids and peroxidase activity that mig ht indicate that this enzyme is involved in capsaicinoid degradation.