B. Estrada et al., Fruit development in Capsicum annuum: Changes in capsaicin, lignin, free phenolics, and peroxidase patterns, J AGR FOOD, 48(12), 2000, pp. 6234-6239
Pepper fruits, of Capsicum annuum cv. Padron, undergo changes in content of
capsaicinoids, lignin, and free phenolics during the maturation process. A
lthough capsaicinoids increase with development, the maximal levels of free
phenolics and lignin are observed during the early stages of development.
A decrease of peroxidase activity was observed during maturation, and this
was related with a decrease in other physiological parameters studied, name
ly chlorophylls and pH. Subcellular fractionation studies reveal that most
peroxidase activity is localized in the soluble fraction throughout develop
ment. The changes in the peroxidase activity were accompanied by changes in
the different isoenzymes. Acidic isoenzymes increased whereas the basic is
oenzymes decreased over the same period, and the changes in these isoenzyme
s were related with capsaicin metabolism.