Behavior of the Hottest Chili Peppers in the World Cultivated in Yucatan, Mexico

被引：12

作者：

Munoz-Ramirez, Liliana S. ^{[1
]}

Pena-Yam, Laura P. ^{[1
]}

Aviles-Vinas, Susana A. ^{[1
]}

Canto-Flick, Adriana ^{[1
]}

Guzman-Antonio, Adolfo A. ^{[1
]}

Santana-Buzzy, Nancy ^{[1
]}

机构：

[1] Ctr Invest Cient Yucatan AC, Unidad Bioquim & Biol Mol, Calle 43 130 32 & 34, Merida 97205, Yucatan, Mexico

来源：

HORTSCIENCE | 2018年 / 53卷 / 12期

关键词：

Capsicum; HPLC; pungency; capsaicinoids; Scoville heat units; BHUT-JOLOKIA; CAPSAICINOIDS CONTENT; CAPSICUM; PUNGENCY; CHINENSE; VARIETY;

D O I：

10.21273/HORTSCI13574-18

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

The Yucatan Peninsula is recognized as the center of genetic diversity of Habanero peppers (Capsicum chinense Jacq.), which can be distinguished from those cultivated in other regions of the world by their aroma, taste, and-most of all-by their pungency. We evaluated three commercial varieties of chili peppers reported as being the hottest in the world: 'Bhut Jolokia', 'Trinidad Moruga Scorpion', and 'Carolina Reaper'. The aim of our study was to determine the behavior of the pungency when cultivated under the edaphoclimatic conditions of Yucatan. Our results show that the three varieties registered greater contents in comparison with those reported in other regions of the world. 'Carolina Reaper'-considered to be the hottest variety in the world, with a pungency of 2,200,000 Scoville heat units (SHU)-when cultivated in Yucatan, had a pungency of 3,006,330 SHU, which was greater than all the other varieties analyzed.

引用

页码：1772 / 1775

页数：4

共 44 条

[1] Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico
Cisneros-Pineda, Olga
Torres-Tapia, Luis W.
Gutierrez-Pacheco, Luis Carlos
Contreras-Martin, Fernando
Gonzalez-Estrada, Tomas
Peraza-Sanchez, Sergio R.
[J]. FOOD CHEMISTRY, 2007, 104 (04) : 1755 - 1760
[2] Characterization of resistance to pepper huasteco geminivirus in chili peppers from Yucatan, Mexico
Godínez-Hernández, Y
Anaya-López, JL
Díaz-Plaza, R
González-Chavira, M
Torres-Pacheco, I
Rivera-Bustamante, RF
Guevara-González, RG
[J]. HORTSCIENCE, 2001, 36 (01) : 139 - 142
[3] Prehispanic Use of Chili Peppers in Chiapas, Mexico
Powis, Terry G.
Gallaga Murrieta, Emiliano
Lesure, Richard
Lopez Bravo, Roberto
Grivetti, Louis
Kucera, Heidi
Gaikwad, Nilesh W.
[J]. PLOS ONE, 2013, 8 (11):
[4] Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico
Perry, Linda
Flannery, Kent V.
[J]. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 2007, 104 (29) : 11905 - 11909
[5] Monograph of wild and cultivated chili peppers (Capsicum L., Solanaceae)
Barboza, Gloria E.
Carrizo Garcia, Carolina
de Bem Bianchetti, Luciano
Romero, Maria, V
Scaldaferro, Marisel
[J]. PHYTOKEYS, 2022, (200) : 1 - 423
[6] The chili peppers that give flavor to the world Multidisciplinary contributions
Romero, Carolina
[J]. ECONOMIC BOTANY, 2020, 74 (04) : 475 - 476
[7] QUALITY OF HABANERO CHILI PEPPERS IN THE MARKETS OF MEXICO: A COMPARATIVE ANALYSIS
Lozano, Carmen
Chiatchoua, Cesaire
[J]. AGRICULTURA SOCIEDAD Y DESARROLLO, 2022, 19 (02) : 229 - 243
[8] RELATIONSHIPS BETWEEN WEEDY AND CULTIVATED FORMS IN SOME SPECIES OF CHILI PEPPERS (GENUS CAPSICUM)
PICKERSGILL, B
[J]. EVOLUTION, 1971, 25 (04) : 683 - +
[9] Chili Peppers: Challenges and Advances in Transitioning Harvesting of New Mexico's Signature Crop
Walker, Stephanie
[J]. HORTSCIENCE, 2013, 48 (09) : S79 - S80
[10] Resistance of Pepper Cultivars to Ralstonia solanacearum Isolates from Major Cultivated Areas of Chili Peppers in Korea
Lee, Jin Hoon
Lee, Jundae
Oh, Dae-Geun
[J]. HORTICULTURAL SCIENCE & TECHNOLOGY, 2018, 36 (04): : 569 - 576

← 1 2 3 4 5 →